INGREDIENTS
1
lbs 400 to 500 g cabbage
2 oz
carrots
1 tsp
Garlic
1
stalk Green onion
6
Perilla
1 tbsp
Korean fish sauce
1 tbsp
Lemon juice
1 tbsp
Castor sugar, raw
2 tbsp
Gochugaru
1
Sea salt, fine
1 tbsp
Sesame seeds, toasted
2 tbsp
Rice vinegar
1 tbsp
Sesame oil