#shorts #koreanfood #mukbang
Hi all, here comes the recipe š„°
Preserving the cabbage:
1 cabbage (750-800g)
90g salt
300ml water
Veggie broth:
1 medium sized onion
1 small sized kelp
1l water
scallion roots
shitake mushrooms (optional)
Flour + water mix for the sauce:
2 tbsp all-purpose or rice flour
180ml water
For the sauce:
4 red chili peppers
1 medium sized onion
2 garlic bulbs
2 scallions
40g chives (optional)
8g ginger
1 tbsp sugar
3 tbsp gochgaru