Ingredients

• 2 scallions, cut into 1/2" pieces, plus more, sliced
• 2 garlic cloves
• 1 1" piece peeled ginger, chopped
• 2 tablespoons gochujang
• 1 tablespoon fish sauce (such as nam pla or nuoc nam)
• 1 tablespoon unseasoned rice vinegar
• 2 tablespoons vegetable oil
• 1/2 head green cabbage, cut into 1" strips
• Kosher salt

Instructions

1. Purée scallions, garlic, ginger, gochujang, fish sauce, and rice vinegar in a blender. Heat oil in a large skillet over high heat. Cook cabbage, tossing often, until crisp-tender, about 5 minutes. Add scallion mixture and sliced scallions; season with salt.