Ingredients
• 1 pound napa cabbage (baechu) leaves, core removed
• 1 tablespoon salt
• 3 tablespoons fermented salty anchovies (myeolchi-jeot) with their liquid
• 1 cup water
• 2 teaspoons glutinous rice flour (or rice flour, or all purpose flour)
• 1½ teaspoons sugar
• ⅓ cup Korean hot pepper flakes (gochugaru)
• 1 tablespoon fish sauce
• 3 garlic cloves
• ½ teaspoon ginger
• ¼ cup onion
• 2 green onions, sliced diagonally
• ½ cup Asian chives (buchu), cut into 1 inch long
• ¼ cup carrot matchsticks
• 1 tablespoon sesame seeds
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