Cut the cabbage into squares about 1.5–2 cm wide.
Bring a pot of water to a boil. Blanch the cabbage for 2 minutes, don’t overcook it. You want it tender but still crisp. After draining, transfer to a serving plated
Sprinkle the minced garlic, chili flakes, and sesame seeds over the warm cabbage.
In a pan, heat the vegetable oil and sesame oil until hot (but not smoking).
Immediately pour it over the cabbage, garlic, and spices. You'll hear a satisfying sizzle, that's exactly what we are looking for.
Stir in the oyster sauce for umami depth.
Transfer to a serving bowl and sprinkle with sesame seeds and chili flakes