Start by removing any damaged outer leaves from the cabbage. Slice it into thin strips, about 1 cm wide or thinner. Gently separate the strips with your fingers so they resemble loose noodles.

Don’t worry about making every piece perfectly uniform. A little variation in size gives the finished dish a nice mix of soft and slightly crisp pieces.

In a medium bowl, whisk together the soy sauce, brown sugar, minced garlic, 2 teaspoons of sesame seeds, salt, and black pepper. Give the mixture a good stir until the sugar begins to dissolve. Set it aside while you cook the vegetables.

Place a medium skillet over medium heat and add 1 tablespoon of sesame oil. Once the oil is warm and fragrant, add the sliced red onion and bell pepper.

Cook for about 5 to 8 minutes, stirring occasionally, until the vegetables become tender but still have a little bite.

Pour the remaining 2 tablespoons of sesame oil into the skillet and let it warm for a few seconds.

Add the cabbage strips and toss everything together. Cook for approximately 5 minutes, stirring from time to time, until the cabbage softens and begins to resemble noodles.

If your skillet looks very full at first, don’t worry. Cabbage shrinks considerably as it cooks.

Lower the heat and pour the prepared soy sauce mixture over the cabbage and vegetables.

Toss thoroughly so the sauce reaches all the cabbage. Continue cooking for about 5 minutes, stirring frequently, until the brown sugar melts into the sauce and everything is glossy and well coated.

If you prefer a thicker sauce, mix the tapioca starch with 1 to 2 tablespoons of water in a small bowl to create a slurry. Stir a little into the skillet and cook briefly until the sauce thickens.

Remove the skillet from the heat and divide the cabbage noodles between two bowls. Sprinkle the remaining sesame seeds over the top and add sliced green onion for a fresh, colorful finish.

Serve immediately while the cabbage is warm and the sauce is glossy.