I made this dish when I had craving for Kimchi on the other day. I just wanted something salty, garlicky and spicy. It took a few minutes to make this dish and it was very satisfying. I mixed the leftover with fresh tomato and tofu and it was surprisingly yummy. Why don’t you try it?
Cabbage 1/2 *cut or tear into small pieces
Spring Onion 4 *cut into small pieces
Garlic 1 clove *grated
Toban Djan (Chili Bean Sauce) 2 teaspoons
Miso 1 tablespoon
Sesame Oil 1 to 2 teaspoons
Soy Sauce 1 to 2 teaspoons
Toasted Sesame Seeds 1 tablespoon
- Cabbage leaves need to be cut or torn into small pieces.
- Cook in boiling water very quickly or alternatively you place the leaves in a colander or a large strainer and pour the boiled hot water carefully over the leaves. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water.
- Place everything in a large bowl and mix to combine well.
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