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.”

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