Ingredients

Main

• 400g to 500g / 0.9 to 1.1 pounds cabbage, cored
• 60g / 2 ounces carrots, julienned
• 1 stalk green onion, thinly sliced
• (optional) 6 perilla leaves thinly sliced
• fine sea salt

Sauce (Mix these in a bowl)

• 2 Tbsp gochugaru (Korean chili flakes)
• 2 Tbsp rice vinegar
• 1 to 1.5 Tbsp Korean fish sauce or 2 Tbsp regular soy sauce
• 1 Tbsp (raw) castor sugar
• 1 Tbsp lemon juice
• 1 Tbsp sesame oil
• 1 Tbsp roasted sesame seeds
• 1 tsp minced garlic

Instructions

1. Thinly slice the cabbage. Place it into a large mixing bowl. Sprinkle some salt and gently mix the cabbage to wilt it lightly.
2. Add the carrots and the sauce. Mix them well. Garnish with green onion and perilla leaves.
3. Serve. Best to consume within 24 hours of making it.