Bomdong Geotjeori
Recipe by Nate Chu · View original
Ingredients
- 600g g Spring napa cabbage
- 25g g Fish Sauce
- 50g g Soy sauce
- 40g g Plum syrup
- 15g g Granulated sugar
- 40g g Gochugaru
- 20g g Garlic — minced or grated
- 10g g Sesame seed
- 20g g Sesame oil
Steps
- 1
Cut out the core of spring napa cabbage.
- 2
Separate the leaves and cut into bite-sized pieces.
- 3
Thoroughly wash with cold water and dry completely.
- 4
Mince or grate the garlic.
- 5
In a mixing bowl, combine fish sauce, soy sauce, plum syrup, sugar, gochugaru, minced garlic, sesame seeds, and sesame oil. Mix well until all the sugar is dissolved.
- 6
Add the sauce to the dry spring napa cabbage and mix until evenly coated.
- 7
Finish with additional sesame oil and sesame seeds, then serve immediately.