Mi Kyum Kim’s Kimchi Salad | RICARDO

Ingredients

• 5 cups (500 g) napa cabbage, cut into bite-sized pieces 1/2 inch (1 cm) wide
• 1 tbsp salt
• 2 tbsp Korean chili powder (gochugaru), or to taste (see note)
• 1 tbsp toasted sesame seeds
• 1 tbsp sugar
• 1 tbsp (15 ml) toasted sesame oil
• 1 tbsp (15 ml) fermented shrimp paste (optional)
• 1 tsp (5 ml) rice vinegar
• 1 tsp finely chopped ginger
• 2 garlic cloves, finely chopped
• 2 green onions, chopped