Wong Bok has a sweet, mild flavor which is quite different to European cabbage. Wong bok is also commonly known as Chinese cabbage.
There is almost no end to the ways Wong Bok can be used. Its sweet flavour and crunchy texture makes it perfect for use in a coleslaw, or as a change from shredded lettuce on a sandwich or hamburger. Shredded Wong Bok is also a key ingredient in dumplings and steamed bao. Kimchi, a well-known Korean relish, is made from wong bok pickled in salt, garlic and chilli. It can also be boiled in a soup, braised in a casserole, or stir fried with other ingredients. The leaves can be used as wrappers for other foods during steaming. As it absorbs flavours during cooking, it is equally at home in a spicy meat dish or a delicately flavoured stir fry with fish or tofu.