- 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
- 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.