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Ingredients
US|METRIC
4 SERVINGS
- 2 liters warm water
- 225 grams coarse sea salt
- 2.5 kilograms napa cabbage (bottom trimmed, wilted and tough outer leaves discarded and rinsed well)
- 2 small onions (roughly chopped)
- 12 dried shiitake mushrooms
- 10 anchovies (dried, myulchi head and guts removed)
- 6 spring onions (roughly chopped)
- 64 garlic cloves (8 crushed and the rest left whole)
- 1 sheet dried seaweed (25cm long)
- 250 grams gochugaru (Korean chilli flakes)
- 14 Tbsp. fish sauce
- 10 Tbsp. shrimp (salted, saewujeot, rinsed)
- 4 Tbsp. sugar
- 1 knob fresh ginger (18cm, peeled and chopped)
- 3 carrots (julienned)
- 12 spring onions (cut into 5cm pieces)
- 200 grams white radish (or mooli, peeled and julienned)
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