Cut 2000 g Napa cabbage into quarters and rub with 200 g salt, then rinse and drain.
Mix 20 g sweet rice flour with 150 g water and cook until thickened to make a paste.
Combine the sweet rice paste with 80 g gochugaru, 60 g anchovy fish sauce, 50 g fermented shrimp, 50 g garlic, 20 g ginger, and 30 g sugar.
Sesli anlatım, porsiyon ayarı ve daha fazlası
