Fresh Kimchi Salad (Geotjeori) – Adding a Little Soy Sauce and Vinegar Makes It Taste Like a Famous Restaurant

Steps

1. 1

   Cut the cabbage as if splitting it with a knife.

2. 2

   Make brine with 1L water and 2T salt in a bowl, then pickle the cabbage for 20 minutes.

3. 3

   Squeeze out the water from the pickled cabbage.

4. 4

   Add 4T red pepper powder, 2T brewed soy sauce, 2T anchovy fish sauce, 1T sugar, 1T minced garlic, 0.5T vinegar, and 1T sesame seeds to the pickled cabbage. Toss well and it is done.