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Baechu Geotjeori (Korean Napa Cabbage Salad)

Coût $15, économiser $10

Source: Recommended by CookGo

  • 60 Min
  • 6 Portions
  • $15

INGRÉDIENTS

  • Vegetables

    • 1 napa cabbage
    • A small amount of green onions
    • 3 red chilies

  • Seasonings

    • 2/3 cup red pepper powder
    • 1/3 cup fish sauce
    • 3 tbsp soy sauce
    • 🧄 5 tbsp minced garlic
    • 5 tbsp corn syrup
    • 3 tbsp ginger powder
    • 3 tbsp sesame seeds
    • 1 packet onion juice
    • 🧂 Salt to taste
    • Sesame oil to taste
    • 🧂 1 cup coarse salt for brining

ÉTAPES

1

Remove the outer leaves of the napa cabbage and clean the green onions.

2

Cut the napa cabbage into bite-sized pieces and prepare a brine with 1 cup coarse salt and 10 cups water. Soak the cabbage for 30-40 minutes, turning occasionally.

3

Mix red pepper powder, fish sauce, soy sauce, minced garlic, corn syrup, ginger powder, sesame seeds, and onion juice to create the seasoning paste. Let it sit to develop flavor.

4

Rinse the brined cabbage and drain for 30 minutes. Cut green onions into 5-6 cm pieces.

5

Combine the cabbage, green onions, and seasoning paste. Mix thoroughly.

6

Transfer the salad to a storage container. If serving immediately, add sesame oil and sesame seeds for extra flavor.

NUTRIMENTS

Par portion

🔥

120

Calories

  • 3g
    Protéines
  • 15g
    Glucides
  • 2g
    Graisses

💡 Astuces

Use fresh napa cabbage for the best crunch.Adjust the spice level by reducing or increasing the red pepper powder.Store in the fridge for up to 3 days for optimal freshness.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.