Difference between revisions of "Bae Choo Na Mool"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Korean ([^cC])(.*)\]\]" to "Category:Korean cuisine Category:$1$2 Recipes") |
||
| Line 20: | Line 20: | ||
Add remaining all ingredients, mix and serve. | Add remaining all ingredients, mix and serve. | ||
| − | [[Category:Korean Salads]] | + | [[Category:Korean cuisine]] |
| + | [[Category:Salads Recipes]] | ||
[[Category:Cabbage Salad Recipes]] | [[Category:Cabbage Salad Recipes]] | ||
[[Category:Napa cabbage Recipes]] | [[Category:Napa cabbage Recipes]] | ||
[[Category:Sesame seed Recipes]] | [[Category:Sesame seed Recipes]] | ||
[[Category:Sesame oil Recipes]] | [[Category:Sesame oil Recipes]] | ||
Revision as of 17:16, 8 May 2012
Description
Nappa cabbage salad
File:Baechunamoolfinal.jpg
Bae choo na mool (Nappa cabbage salad)
Ingredients
- 10 oz blanched nappa cabbage (bae choo)
- 2 tsp dwen jang (Korean bean paste)
- ½ tsp sugar
- ½ tsp soy sauce
- 1 tsp minced garlic
- ½ tbsp sesame seeds
- 1 tsp sesame oil
Directions
Take the leaves out from the cabbage, slice it, blanch in a water for 2 minutes. Transfer to a cold water bath, and drain. Squeeze with hands, put in a bowl.
Add remaining all ingredients, mix and serve.
