Instant Cabbage Kimchi (Baechu Gotchori)

Instructions

1. 1

   Separate cabbage leaves and wash thoroughly. Sprinkle with salt evenly and set aside for 30 minutes to draw out moisture.

2. 2

   Finely chop the baby shrimps, green onion, garlic and ginger.

3. 3

   Rinse the salted cabbage leaves thoroughly and drain well. Tear lengthwise into bite-sized pieces with your hands.

4. 4

   Put all the seasoning ingredients (hot pepper powder, green onion, garlic, ginger, shrimps, soy sauce, sugar, sesame seeds and sesame oil) in a bowl and mix well by hand. Add the cabbage and toss to coat evenly.

5. 5

   Transfer to a serving dish and serve immediately as a side dish. For deeper flavor, refrigerate for a few hours before serving.