Step by step
Method
5 steps- 01
Stir gochujang, soy sauce, maple syrup and rice vinegar together in a small bowl.
- 02
Heat oil in a large skillet over high heat. Add corn and cook for 3 minutes until spotted with colour.
- 03
Add cabbage and stir-fry for 2 minutes; it should soften but retain a little crunch.
- 04
Pour in the gochujang sauce and toss for 1 minute until glossy and evenly coated.
- 05
Serve over hot rice with spring onion and sesame seeds.
Cook's notes
Make it excellent
- Keep the skillet hot and the cabbage moving; low heat causes it to release water instead of searing.
Helpful cooking questions and genuine results are welcome.