Gyu Kaku Spicy Cabbage Salad Recipe
Love bold flavors? Try this Gyu Kaku Spicy Cabbage Salad recipe. It's fresh, crunchy, and spicy—just like at Gyu Kaku restaurants.
Ingredients
- 1 medium green cabbage about 1 kg, finely shredded
- 1 large carrot julienned (thin strips)
- 2 green onions chopped
- 2 tablespoons sesame seeds toasted
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce low-sodium
- 1 tablespoon gochujang Korean chili paste
- 1 tablespoon sesame oil
- 1 tablespoon honey or sugar
- 2 garlic cloves minced
- 1 teaspoon grated fresh ginger
- Salt and pepper to taste
- Optional: 1 red chili sliced for extra heat
Instructions
Prep the Vegetables
- Shred cabbage finely with a knife. Julienne the carrot into thin strips. Chop green onions. Toss them in a large bowl.
Toast the Sesame Seeds
- Heat a dry pan over medium heat. Add sesame seeds. Stir for 1-2 minutes until golden. Set aside to cool.
Make the Spicy Dressing
- In a small saucepan, mix rice vinegar, soy sauce, gochujang, sesame oil, honey, garlic, and ginger. Heat gently for 2 minutes. Stir well. Let it cool slightly.
Dress the Salad
- Pour warm dressing over veggies. Toss everything with tongs. Add toasted sesame seeds. Mix until coated evenly.
Chill and Serve
- Cover bowl. Refrigerate for 10 minutes. This helps flavors blend. Taste and add salt or pepper if needed. Serve fresh!
Notes
- Use napa cabbage for softer texture.
- Swap gochujang for sriracha if milder spice needed.
- Add sliced cucumber for extra crunch.
- Make it vegan: Skip honey, use maple syrup.
- Double dressing for saucier salad—perfect for meal prep.
- Grill cabbage lightly first for smoky twist.