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Export 8 ingredients for grocery delivery
Step 1
Split the napa cabbage in half, then into quarters. Remove the core then roughly chop the cabbage to your desired size.
Step 2
Sprinkle salt over the cabbage and add about 1/4 cup of water. Mix thoroughly until cabbage is evenly coated with salt and water. Set aside for at least 30 minutes or up to 1 1/2 hours.
Step 3
When the cabbage is ready, rinse under cold water then drain. Using your hands, squeeze the excess water out from the cabbage. Work in batches so it's more manageable.
Step 4
Combine garlic, ginger, Korean radish, and remaining 1/4 cup water into a high speed blender. Blend on high until smooth. If the mixture is too thick, add more water one tablespoon at a time until it blends.
Step 5
Transfer the blended aromatic mixture into a bowl. Add gochugaru, sugar, and fish sauce. Mix together until well combined.
Step 6
In a large mixing bowl, add cabbage, garlic chives and scallion. Pour in the sauce and mix everything together well.
Step 7
Transfer to a glass jar or container with a tight lid. Store in the refrigerator until chilled and enjoy!
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