Napa cabbage salad in the style of a kalguksu (Korean noodle soup) restaurant.
Fermentation & PicklingIngredients
- 1.5 kg of Napa cabbage.
- 20 dried chili peppers (soaked in 2 cups of water for 30 minutes).
- 1 cup of gochugaru (Korean chili powder).
- Chujado anchovy fish sauce, half a paper cup.
- Half a cup of corn syrup.
- One cup of sea salt (cheonillyeom) in a paper cup.
- One-quarter of a pear.
- 15 grams of ginger.
- 35g of garlic (a handful).
- 1 teaspoon of salted shrimp.
- A handful of chives.
- MSG, 1/4 teaspoon.
- 1 teaspoon of toasted sesame seeds.
- 1 tablespoon of black sesame seeds.
Instructions
Cut the dried chili peppers and soak them in 2 cups of water for 30 minutes.
Cut off the bottom of the Napa cabbage and slice it into bite-sized pieces, following the grain.
Rinse the Napa cabbage lightly, then evenly sprinkle it with sea salt (1 cup of a paper cup) and let it sit for 30 minutes (flipping it over once every 15 minutes).
Place dried chili peppers, pear, ginger, garlic, salted shrimp, and anchovies in a blender and blend until finely ground.
In a bowl, mix together the marinade ingredients: gochugaru (Korean chili powder), honey, and MSG. Then, add chopped chives that have been cut into 3 cm pieces.
Wash the salted Napa cabbage thoroughly to remove excess salt, drain the water, and then toss it with the prepared seasoning.
Finally, add sesame seeds (both white and black) and mix well.