Ingredients

• Cabbage
  20piece
• Paprika
  2ea
• Paprika
  2ea
• Radish
  1/4ea
• Scallions
  8~10ea
• ship
  1/2ea
• Sea tangle
  1cup
• a glue for kimchi glue
  1/3cup
• Garlic
  45g
• Ginger
  10g
• Flower salt
  1/2T
• Bottled water
  1cup

Video

Cooking Steps

STEP 1/14

Prepare the yellow part of the cabbage. The color is not bad with a little green leaf, so prepare a large cabbage leaf.

STEP 2/14

Add a little water to the cabbage, make 3-4 fists of bay salt, and sprinkle evenly on the stem.

STEP 3/14

If the stem bends smoothly without bending, it is well salted. Wash pickled cabbage 2-3 times.

STEP 4/14

Chop the paprika and radish finely and chop the chives into 4-5cm lengths.

STEP 5/14

Add about 1T of flower salt and slightly mix the shredded ingredients to hold your breath for 20 to 30 minutes.

STEP 6/14

Put 1T of salted shrimp in 1 cup of water and let it cool by boiling.

STEP 7/14

Chop the garlic, ginger, and pear to make it'

STEP 8/14

Add garlic, ginger, pear and salted shrimp and grind finely.

STEP 9/14

Strain the ground ingredients and prepare only the soup.

STEP 10/14

Make the soup with 1/2T of the water of water in the amount of grass and kelp stock.

STEP 11/14

Place the filling on the stem side of the cabbage leaf and roll it.

STEP 12/14

If the cabbage leaves are small, you can roll them together.

STEP 13/14

Put it in a container and pour the soup.

STEP 14/14

When you leave it at room temperature for a day and refrigerate it
Cut it and put it in a plate with soup!

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