Empty My Fridge
Korean Vegetables Growing in my Garden
Ingredients
- Cabbage250 g
- Sesame seed4 tsp
- Chili powder4 tsp
- Myeolchi aekjeot2 tsp
- Garlic · minced4 tsp
- Sugar2 tsp
- Rice wine vinegar5 tsp
- Soy sauce1 tsp
- Salt1 tsp
- Chili flake2 tbsp
- Fish sauce5 tsp
- Plum1 tbsp
- Sesame oil2 tsp
- Chive · chopped1 tbsp
Instructions
- Gather the cabbage leaves in your hand so the root end is exposed, then cut off the root so the leaves come loose.
- If the cabbage is wilted or limp, soak the leaves in a bowl of water for a few minutes. Otherwise, rinse them under running water to remove soil and dust.
- Drain the leaves in a colander.
- Mix the chili powder, anchovy sauce, sugar, vinegar, garlic, soup soy sauce and salt to make the seasoning.
- Tear any large leaves in half by hand; leave the small leaves whole.
- Add the seasoning to the cabbage and toss lightly, handling it as little as possible to avoid a grassy taste.
- Serve straight away, or leave for 15-20 minutes so the cabbage absorbs more seasoning, turning the leaves 1-2 times during this time.
- Sprinkle sesame seeds on top before serving.
Summarized from Kimchimari's video. Watch it for the details.
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