Servings: N/A

1/2 small cabbage (600g) ½ small cabbage (600g)
2 tbsp coarse salt 2 tbsp coarse salt
2 tbsp water 2 tbsp water
2 tsp sesame oil 2 tsp sesame oil
1 tsp sesame seeds 1 tsp sesame seeds
 
Seasoning Seasoning
60g onion 60g onion
20g spring onions 20g spring onions
3 tbsp Korean chilli powder 3 tbsp Korean chilli powder
2 tbsp anchovy sauce 2 tbsp anchovy sauce
2 tbsp sugar 2 tbsp sugar
1 tbsp preserved shrimp 1 tbsp preserved shrimp
2 tsp crushed garlic 2 tsp crushed garlic

Cut cabbage into bite-sized pieces (1 inch) and put stem parts in a bowl. Set leafy parts aside.
Add 1 tbsp salt, 2 tbsp water and mix with the stem parts of the cabbage. Leave for 15 minutes.
Add leafy parts to the same bowl. Add another 1 tbsp salt, mix well and leave for another 15 minutes.
Mix seasoning ingredients in a bowl.
Rinse cabbage under running water well, changing water 3 times and let it drain for 1 hour.
Put cabbage in the bowl with the seasoning and mix well.
Add sesame oil and sesame seeds and mix gently.