Kimchi chicken and cabbage stir-fry from Serious Eats by Yvonne Ruperti

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Notes about this recipe

  • Eat Your Books

    Can substitute chili sauce for pepper paste.

  • Stephenn31 on February 28, 2026

    I really liked this. I used the one last bok choi in my fridge instead of nappa cabbage and it was great. I added noodles to stir fry at the end instead of rice which was delicious. Next time I might try omitting the chicken and just stir fry some egg into the dish for protein. A very adaptable recipe.

  • rionafaith on December 05, 2017

    Totally screwed up and bought daikon kimchi at the store, so I used that as well as a tiny bit of regular cabbage kimchi I already had in the fridge. I also used boneless skinless thighs instead of breasts. Cooked the ingredients in a different order, too -- I started with the chicken to get it mostly cooked, then added the cabbage, and added the kimchi last as I didn't want the daikon to get too soft. I used 1 tsp fish sauce and 2 tsp gochujang but think it could take more next time. I really liked the flavor of this though, and will make again -- as written with cabbage kimchi next time, as I think the texture will be better.

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