No edit summary |
(→See also: Robot: Removing categories) |
||
Line 31: | Line 31: | ||
==See also== |
==See also== |
||
− | [[Category: |
+ | [[Category:Korean Salads]] |
[[Category:Salads]] [[Category:Recipes]] |
[[Category:Salads]] [[Category:Recipes]] |
||
− | [[Category: |
+ | [[Category:Korean Recipes]] |
− | [[Category: |
+ | [[Category:Steamed Cabbage Recipes]][[Category:Cabbage Salad Recipes]] |
− | [[ |
+ | [[Category:Napa cabbage Recipes]] |
− | [[ |
+ | [[Category:Sesame seed Recipes]] |
− | [[ |
+ | [[Category:Sesame oil Recipes]] |
− | [[ |
+ | [[Category:Miso Recipes]] |
− | [[ |
+ | [[Category:Cabbage Recipes]] |
− | [[category:garlic Recipes]] |
||
− | [[category:water Recipes]] |
||
− | [[category:Sugar Recipes]] |
||
− | [[category:granulated sugar Recipes]] |
Revision as of 09:20, 9 January 2010
Description
Ingredients
- 10 oz blanched nappa cabbage (bae choo)
- 2 tsp dwen jang (Korean bean paste)
- 1/2 tsp Sugar
- 1/2 tsp soy sauce
- 1 tsp minced garlic
- 1/2 ts sesame seeds
- 1 tsp sesame oil
Directions
Take the leaves out from the cabbage, slice it, blanch in a water for 2 minutes. Transfer to a cold water bath, and drain. Squeeze with hands, put in a bowl.
Add remaining all ingredients, mix and serve.