Ingredients

• 500 g napa cabbage core sections
• 4 tablespoons salt
• 3 green onions (30 g)
• 4 tablespoons Korean red pepper flakes
• Glutinous rice paste made with 4 tablespoons water and 1/2 tablespoon dry glutinous rice flour
• 4 tablespoons water
• 2 tablespoons salted anchovy fish sauce
• 1 tablespoon sugar
• 1 tablespoon minced garlic
• 1/2 tablespoon ginger juice
• 1 tablespoon sesame seeds

Instructions

1. Cut off the thick stem portions of the napa cabbage, then slice lengthwise into long pieces or tear by hand.
2. Sprinkle evenly with salt and let sit for about 30 minutes. Rinse in water and drain well in a strainer.
3. Wash the green onions, shake off the water, and cut into 4 cm lengths.
4. In a small pot, mix the water and glutinous rice flour, stirring well to remove lumps. Cook over low heat while stirring with a wooden spatula until the paste turns translucent, then remove from the heat and cool.
5. Mix the red pepper flakes with the glutinous rice paste, water, and salted anchovy fish sauce first to hydrate the pepper flakes, then add the remaining seasoning ingredients to make the geotjeori dressing.
6. Add the seasoning to the salted cabbage and toss well. Serve immediately.