While in Korea this summer, I took part in a cooking class where I learned to make some authentic food. It was my sheer joy to discover we were also going to be given copies of the recipes. Due to the scarcity of some ingredients, I have adapted the recipe slightly.
makes 1-2 quarts
1 head napa cabbage
1 bunch green onions
1-3 serrano or red chile peppers
1 small onion, grated
3 T. minced garlic
1 T. grated ginger
6 T. water
1 T. fish sauce
5 T. Korean red pepper flakes
2 T. sugar
2 t. salt
2 T. sesame seeds
1/4 c. water
1 T. glutinous rice powder
1. Combine 6 T. water, fish sauce, and red pepper flakes in a medium bowl. Set aside.
2. Rinse, dry, and chop napa cabbage into 3 inch pieces. Place in a large bowl and set aside.
3. To the red pepper paste, add sugar, salt, garlic, ginger, grated onion, and minced chile peppers.
4. In a small bowl, mix the 1/4 c. water and glutinous rice powder until dissolved and then add to red pepper mixture.
5. Mix and toss cabbage and red pepper mixture, add chopped green onions and sesame seeds.
6. Serve immediately as a salad or transfer to jars and ferment 24 hours on the counter before storing in the refrigerator.