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Instant Kimchi - Cabbage Salad
Korean Cabbage Salad
1 lb. (450g) Celery cabbage
5 Tbls. salt
2 Tbls. green onion, chopped
1 Tbls. garlic, chopped
1/2 Tbls. ginger, chopped
1/4 cup hot pepper powder
1 Tbls. soy sauce
2 Tbls. sugar
1 Tbls. salted baby shrimps, chopped(available in Korean stores)
1 tsp. sesame seed, roasted
1/2 tsp. sesame oil


1. Take off the cabbage leaves one by one and wash them thoroughly. Sprinkle salt evenly and set aside 30 minutes.

2. Chop the salted baby shrimps, green onion, garlic, and ginger finely.

3. Wash the salted cabbage leaves and drain them well. Tear them lengthwise in proper size by hands.

4. Put all seasonings in a bowl. Mix them well by hand, using rubber gloves. Add the torn leaves and mix them well together. Transfer it to a serving bowl.

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Preparation Time: 50 mins. Serves: 4
Recipe Origin: Korea
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