Rinse the cabbage under cool water, dry it, and cut off the rough outer leaves. Slice the cabbage into medium-sized pieces and thinly slice the garlic to release its flavor quickly in the oil.

To heat the neutral oil, place the skillet on medium-high heat and stir in the sliced garlic for a few seconds until it turns fragrant.

Add the cabbage chunks to the hot pan. Toss them quickly so the garlic oil coats every piece. The cabbage will sizzle and soften slightly as it hits the heat. Stir it often to ensure it cooks evenly.

Sprinkle in the kosher salt, white pepper, and chicken bouillon powder. Stir to mix. Pour in the Rice vinegar + water around the edges of the pan so it steams up and infuses the cabbage with flavor.

Let the cabbage cook for 3–4 minutes. You want it tender but still with a little bite. Taste and adjust the salt if needed. If you have reached the end, add a few drops of sesame oil for a deeper flavor.

Turn off the heat and move the cabbage to a serving dish. Serve it hot right away, while the garlic aroma is still strong. This dish shines when it is fresh from the pan.