Hand-Pulled Cabbage with chile pepper, lap cheong and Sichuan peppercorn
Photo Credit: Aubrie Legault
Craveable Hand-Pulled Cabbage
Warsugai | Portland, Ore.
Kyo Koo
Even diners who typically give cabbage a pass end up reordering the Hand-Pulled Cabbage at nostalgic Asian-American concept Warsugai, says Kyo Koo, chef/owner, reporting, “Customer feedback has been off the charts!” He attributes the popularity of the dish to two factors: use of quality ingredients and a precise wok technique that allows for a rapid sear and quick cook of the cabbage while retaining its flavor and crunchy texture.
The savory, smoky build starts with organic green cabbage that is, as billed, pulled apart by hand before being seared in a hot wok with lap cheong, garlic, Sichuan peppercorns and dried chiles. “This delicious mixture is then deglazed with tamari and vegetable stock to help take the cabbage to a perfect doneness,” says Koo. Each ingredient lifts the flavor profile. The sausage adds sweetness and contrast, while the dried chiles and Sichuan peppercorn contribute aroma and a bit of heat. “It is a very simple dish in concept, but it needs to be executed perfectly to get the right result.”
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at pfitzcommunications@gmail.com.Read More Stories by Patricia Fitzgerald
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