This Man's Cook Kalguksu-style Gyeotjil

• napa cabbage 1.2kg
• green onion 100g
• dried chili pepper 5 pieces
• apple 1/2 piece
• onion 1/2 piece
• minced garlic 10 cloves
• ginger 10g
• shrimp paste 2 tablespoons
• squid sauce 5 tablespoons
• plum syrup 2 tablespoons
• red chili powder 7 tablespoons
• brown sugar syrup 3 tablespoons
• MSG 1/2 teaspoon
• water 1L
• sea salt 3 tablespoons
• toasted sesame seeds 3 tablespoons

Recipe 🍳

Cooking tips 💡

• Always remove the apple seeds as they can impart a bitter taste, and peel the skin to avoid any gritty texture when blending.
• Ensure the cabbage is drained for at least 30 minutes—this prevents it from becoming soggy even after storage.
• Letting the finished dressing chill in the refrigerator for 1–2 hours or overnight improves the color and depth of flavor as the chili powder blooms.
• Store the pickled cabbage and dressing separately, and mix only the amount you’ll eat per meal for maximum crispness.