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Nappa cabbage salad |
Nappa cabbage salad |
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[[Image:baechunamoolfinal.jpg|thumb|Bae choo na mool (Nappa cabbage salad)]] |
[[Image:baechunamoolfinal.jpg|thumb|Bae choo na mool (Nappa cabbage salad)]] |
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+ | == Ingredients == |
* 10 oz blanched [[napa cabbage|nappa cabbage]] (bae choo) |
* 10 oz blanched [[napa cabbage|nappa cabbage]] (bae choo) |
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* 2 tsp [[dwen jang]] ([[Soy bean paste|Korean bean paste]]) |
* 2 tsp [[dwen jang]] ([[Soy bean paste|Korean bean paste]]) |
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Revision as of 13:57, 21 March 2011
Description
Nappa cabbage salad
Bae choo na mool (Nappa cabbage salad)
Ingredients
- 10 oz blanched nappa cabbage (bae choo)
- 2 tsp dwen jang (Korean bean paste)
- ½ tsp sugar
- ½ tsp soy sauce
- 1 tsp minced garlic
- ½ tbsp 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.