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?


4 Servings


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

  1. Cabbage leaves need to be cut or torn into small pieces.
  2. 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.
  3. Place everything in a large bowl and mix to combine well.