One of my favorite things to regularly make and keep on hand is this Hawaii-Style Cabbage Banchan. Banchan (Korean side dishes) is my favorite part of a Korean BBQ plate lunch in Hawaii. Instead of a side of macaroni or potato salad in a typical Hawaii plate lunch, you get two or four choices of vegetables and side dishes with a plate lunch from a Korean BBQ restaurant.
Being a picky eater as a child, the cabbage banchan was one of my regular side dish choices. Now that I know how to make it at home, this is in the regular cooking rotation every month. I am happy to report that my entire family eats it so I know I am getting vegetables in my kid’s body on a regular basis!
Where did this dish come from?
I suspect that Hawaii-Style Cabage Banchan resulted from the lack of affordable spinach in Hawaii. The preparation of this banchan is identical to the spinach banchan: blanch the vegetable, drain, and squeeze out the excess water.
Spinach is easily 3 or 4 times more expensive per pound than cabbage. Thus, when the Hawaii Koreans couldn’t afford spinach, they replaced it with cabbage and this banchan was born. (I think the Hawaii Japanese did the same thing with Shira Ae; since they couldn’t afford spinach, they replaced it with Chinese cabbage.) If someone else knows the exact origins, I’d love to know!
Cabbage Health Benefits
Cabbage has many of the same vitamins and minerals that support heart health as does spinach and kale, just not as much. It’s got Vitamin C that helps with immunity and creating collagen in your body, as well as Vitamin K which supports bone health and calcium production. There are also antioxidants that help fight inflammation in the body. So, reach for cabbage when you’re in need of an inexpensive vegetable that is good for your overall health.
Round out your banchan with these other delicious side dishes for a healthy and bountiful meal.
Hawaii-Style Cabbage Banchan
Equipment
- 1 medium pot or larger
- 1 large cutting board
- 1 chef's knife
- 1 large stainless steel mesh strainer or colander
- 1 medium bowl
- measuring cups and spoons
Ingredients
- 1 pound cabbage chopped into large chunks (about ½ of a medium cabbage)
- 1 tbsp sesame oil
- ½ tsp salt
- ½ tbsp sesame seeds optional
Instructions
- Fill a medium pot with water and bring to a boil on high heat.
- While the water is heating, remove the core of the cabbage and chop into large pieces, about 1-inch chunks.
- Once the water is boiling, add the cabbage and cook for 1 to 2 minutes. Remove cabbage with a strainer or pour into a colander.
- Rinse the cabbage with water to cool it. Squeeze as much water out of the cabbage as you can.
- Put the cabbage in a medium bowl. Add the sesame oil and salt. Mix until the cabbage is well coated with the sauce ingredients, separating the cabbage while mixing.
- Refrigerate for at least 30 minutes, up to 3 days. If using sesame seeds, add them right before serving and mix to combine.
