Korean Spicy Cabbage
by Arctic Beige
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. The cabbage, peel off the skin, without washing, cut into mahjong-sized pieces, add salt, and marinate for one day. Salt needs to be spread evenly on each layer of cabbage to ensure that there is salt on each piece of cabbage to fully remove the water from the cabbage. Usually it is marinated, because I think if it is done in the later stage, it will be taken out and cut when eating. The sauce is everywhere. It is too troublesome to clean, so it is more convenient to eat directly in the later stage. . After salting for one day, pour out the water, then rinse with clean water several times, wring out the water, and let it dry for 2 or 2 hours for later use.
2. Pour 600ml of water and 60g of glutinous rice flour into the pot at the same time. Stir constantly on low heat to prevent sinking.
3. Stir it evenly, it becomes thick and thick, turn off the heat.
4. After turning off the heat, immediately add the chili noodles while it is hot and stir.
5. Stir well and let cool for later use.
6. Half an apple, half a pear, half an onion, and a head of garlic, cut into pieces.
7. Put it into a food processor and beat it into a sauce.
8. Cut half a white radish into shreds, and cut the leeks into 4 cm pieces.
9. Pour the sauce made by the food processor into the chilled glutinous rice and chili and stir.
10. Add the shrimp paste, fish sauce, and sugar and continue to stir.
11. Pour the prepared white radish and chives into the stirred sauce.
12. Stir well.
13. Pour in the salted cabbage that has been dried before and stir.
14. Dip each vegetable leaf with the sauce.
15. Put it in a lunch box.
16. Keep it sealed at room temperature for one day, and then put it in the refrigerator for 15 days, it will be delicious! ! !
