Kal-guksu (Korean noodle soup) - Jeonmunjeom style. Napa cabbage salad (geotjeori).
Fermentation & Pickling⏱ 30min👥 2 servings
Ingredients
- Napa cabbage, 800-900g.
- 1 tablespoon of Gochugaru (for base flavor).
- 50g of chives (about the length of a finger).
- 50g carrots (thinly sliced).
- 2 tablespoons of black sesame seeds.
- Other minced seasonings (specific quantities not listed).
Instructions
1
Cut the Napa cabbage into pieces about 1.5 to 3 cm in size, and then wash it 2-3 times.
2
Wash the Napa cabbage thoroughly and place it in a colander to drain as much water as possible.
3
In a mixing bowl, place the Napa cabbage and add 1 tablespoon of fine gochugaru (Korean chili powder) to coat it evenly.
4
Add the finely chopped green onions and shredded carrots.
5
Add the remaining minced seasoning and mix thoroughly with the shredded Korean radish.
6
Add 2 tablespoons of black sesame seeds and gently stir once more.
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