Printable summary of the recipe.
Originally published 1998
- 1 Napa cabbage
- 3 Carrots
- 2 Cucumbers
- 3 Heads broccoli
- 2 Bunches scallions
- 1 Apple
- 2 Small oranges
- 1 Lemon
Health food store
- Unrefined rice vinegar
- Unrefined sesame oil
- Kosher salt (or sea salt)
Korean foods store
- Crushed red pepper (coarse)
- Crushed garlic
- Sesame seeds
(Roasted more flavorful.
Raw may be healthier.)
- Large mixing bowl
- Small mixing bowl
- Cutting board
- Cutting knife
- Rinse all vegetables in water and salt.
- Cut out stem of cabbage with a V-notch, then cut in half lengthwise. Cut each half lengthwise once again, and slice crosswise into strips.
- Cut up the cabbage stem into thin strips.
- Sprinkle liberally with Kosher salt.
Scoop and stir with hands.
- Let cabbage sit while peeling carrots and cucumber. Peel carrots completely. Take strips from the cucumbers.
- Section the carrots and cut into thin strips.
- Section the cucumbers and cut into thin strips.
- Cut broccoli heads into byte-size pieces, cut stalks diagonally to make thin oval slices.
- Add salt. Scoop and stir.
- Trim scallions, slice the white part down the center, then cut into strips diagonally.
- Core and dice the apple and add.
- Skin the oranges and lemon.
- Slice the oranges, separate into pieces, and add.
- Put a handful of chilli pepper into a sauce bowl. Add from a third as much to an equal amount of sesame seeds, and crushed garlic.
- Add enough sesame oil to moisten everything, and approximately an equal amount of rice vinegar (enough to make a paste).
- Dice the lemon and squeeze into the bowl, add the remaining pieces.
- Mix the ingredients in the sauce bowl to make paste, then gently spread the paste into the vegetable bowl.
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