
Smoky Cabbage, Water Parsley, and Bacon Stir-fry
Smoky Cabbage, Water Parsley, and Bacon Stir-fry
#CabbageRecipe #WaterParsleyRecipe #BaconStirfry #SideDish #AppetizerIdea
I absolutely adore cabbage and eat cabbage juice daily because it’s great for the stomach. I learned that cooking it, whether steamed or stir-fried, is even better than eating it raw. I’ve tried steaming it, and also stir-frying it with chicken galbi, which was incredibly delicious. So, I decided to make a stir-fry with thickly sliced cabbage, water parsley, and bacon, infused with a smoky ‘wok hei’ flavor. The seasoning is simply oyster sauce and sugar – that’s it! No minced garlic, no green onions. This is a truly simple yet incredibly tasty Cabbage, Water Parsley, and Bacon Stir-fry.
Main Ingredients- 1/4 head of cabbage
- 1 bunch of water parsley (approx. 100g)
- 150g bacon
Cooking Instructions
Step 1
Wash the cabbage thoroughly under running water. Cut the 1/4 head in half, then slice it into thick strips, about 1 cm wide. Thicker slices will retain a pleasant crunch after stir-frying.
Step 2
Cut the bacon into bite-sized pieces, about 3-4 cm long. Heat a pan over medium-low heat, then add the cut bacon. Cook slowly until golden brown and crispy. The rendered bacon fat will add a wonderful flavor and aroma to the dish.
Step 3
Once the bacon is well-rendered and has released its fat, add the sliced cabbage to the pan. Drizzle in a little olive oil and stir-fry everything together. The natural sweetness of the cabbage will meld beautifully with the savory bacon fat.
Step 4
Rinse the water parsley, pat it dry, and cut it into roughly 5cm lengths. When the cabbage has slightly softened, add the water parsley to the pan. Increase the heat to high and stir-fry quickly. Water parsley can become tough if overcooked, so just stir-fry until it wilts slightly.
Step 5
Now, it’s time to season. Add the oyster sauce, sugar, and black pepper to the pan. Stir-fry quickly over high heat until everything is well combined and coated. Be careful not to let the sauce burn.
Step 6
Turn off the heat momentarily. Use a kitchen torch to create a ‘flame show.’ Briefly scorch the ingredients evenly by applying the torch directly. This step infuses a deep, smoky aroma, reminiscent of ingredients cooked over charcoal. Aim for a slight charring to achieve that signature smoky flavor.
Step 7
Your Smoky Cabbage, Water Parsley, and Bacon Stir-fry is complete! The delightful crunch of the cabbage, the fresh aroma of water parsley, and the rich, smoky flavor of the bacon make this a perfect side dish for rice or a fantastic appetizer to enjoy with a cold beer or makgeolli. Feel free to add a bit more water parsley if you like!

