Servings: 16
Calories: 43kcal
INGREDIENTS
- 1 small Napa cabbage (about (2½ lb/1.12kg)
- ½ cup kosher salt / coarse salt
- 2 tbsp glutinous rice flour
- ¾ cup water (180)
- 6 oz Korean radish (julienned) (170g)
- 3 oz Chinese chives (cut into 2-inch lengths) (85g)
- 6 green onions (sliced lengthwise and cut into 2-inch lengths)
Sauce
- ¾ cup Korean red pepper powder (75g)
- 1 inch ginger (minced) (30g)
- 8 cloves garlic (minced )
- 2 tbsp sauejeot (Korean salted shrimps) or fish sauce
- 1 tbsp salt
- 1 tbsp sugar
INSTRUCTIONS
- Quarter Napa cabbage lengthwise. Rinse under running water and drain. Place in a large bowl and sprinkle salt evenly over cabbage leaves, lifting leaves to sprinkle salt in between leaves. Cover and leave overnight (6 to 8 hours).
- Drain and rinse cabbage under running water and drain on colander for 30 minutes.
- In a small pot, combine glutinous rice flour with ¾ cup (180ml) water. Bring to a boil and keep stirring as the water heats up and the mixture thickens. When it reaches pancake batter consistency, turn off heat. Set aside to cool.
- Prepare the sauce by combining all the sauce ingredients and glutinous rice paste (from Step 3) in a large bowl.
- Add radish, chives, and green onions. Mix well.
- Place one of the cabbage quarters on a plate. Spread sauce mixture between each leaf and around the cabbage. Repeat with the the other three cabbage quarters.
- Place cabbage facing up in a container and close the lid. Keep container in the fridge. Container may be left out at room temperature for a day to quicken the fermenting process. After that it should be kept in the fridge.
- To serve, cut off the root end of the cabbage and discard. Slice cabbage quarter into slices and serve in stacks in a small dish.
NOTES
Ideally, stuffed cabbage should be placed in a flat container so that the cabbage can lie flat, facing upwards, to keep the sauce ingredients within the cabbage.
NUTRITION
Calories: 43kcal
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