Ingredients

MAIN

  • 400 to 500 g cabbage (0.9 to 1.1 pounds), cored
  • 60 g carrots (2 ounces), julienned
  • 1 stalk green onion , thinly sliced
  • 6 perilla leaves (optional), thinly sliced
  • fine sea salt

SAUCE (MIX THESE IN A BOWL)

Instructions

  1. Thinly slice the cabbage. Place it into a large mixing bowl. Sprinkle some salt and gently mix the cabbage to wilt it lightly.
  2. Add the carrots and the sauce. Mix them well. Garnish with green onion and perilla leaves.
  3. Serve. (It works very well with Korean BBQ.) Best to consume within 24 hours of making it.