Step 1

Soak the shredded cabbage in white vinegar for 10 minutes.

Step 2

Drain and let it dry completely.

Step 3

In a large mixing bowl, combine the dried cabbage, cucumber, chilies, garlic, and peanuts.

Step 4

Add chili flakes, sugar, salt, dark soy sauce, rice vinegar, and sesame oil. Mix thoroughly.

Step 5

Heat 2 tablespoons of cooking oil until boiling.

Step 6

Carefully pour the hot oil over the chili flakes in the bowl to release the fragrance.

Step 7

Toss everything together until evenly coated.

Step 8

Garnish with fresh chopped cilantro.

Step 9

Serve immediately or refrigerate for 10–15 minutes to allow the flavors to meld.