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Ingredients
US|METRIC
4 SERVINGS
- 2 heads nappa cabbage
- 1 cup coarse sea salt (Korean)
- 1 onion (outer skin attached, rinsed)
- 8 dried jujube (seeded and sliced)
- 1 radish (large, divided in half)
- 1 1/2 cups stock (reserved)
- 2 Tbsp. sweet rice flour
- 1/2 radish (reserved, thinly sliced into fine matchsticks)
- 1/2 onion (diced)
- 1/2 apple (sweet)
- 10 cloves garlic
- 1 inch fresh ginger
- 5 Tbsp. milk
- 1 1/2 cups Korean chili flakes
- rice (glue)
- 1 Tbsp. sugar
- 2 Tbsp. sauce (Korean shrimp)
- 3 Tbsp. sauce (Korean anchovy)
- 1 Tbsp. vietnamese fish sauce (or Thai)
- 4 green onion (chopped)
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