1. Cheryl S. says

    Soooo….. I just finished making this,recipe and I have to say…”WOW!!!! IS THAT DELICIOUS!!!
    As I live in a neighborhood that is predominantly Korean, all of the ingredients are readily available. I was able to acquire the young spring cabbage. It was so tender and delicious. Just wish it was available everywhere so people could experience the delicate flavor.
    Thank you again for this simple but, awesome recipe:)

    • Holly says

      That is so neat that you enjoyed this recipe. I know the young spring cabbages are so tender and delicious, right? I wish, too, that people can access this cabbage to enjoy their delicate flavor. Thanks for the sweet comment, Cheryl!

  2. butterfingers says

    Hi Holly,
    This is nice. The 1st time I made this I finished the whole dish myself with a huge bowl of rice, so I have to make it again. I like it for its taste, for the fact that it is healthy, quick and easy to prepare. This will feature in my menu frequently and I will be trying this dressing with other vegetables!


  3. Andreas Fett says

    The seasoning also goes well with bok choy (or pak choi) and European winter spinach (the one with the big strong leaves). Although for both of them the time to blanch is shorter. Around 1min max for the bok choy and about 30sec for the spinach. I’d guess Chard (Beta vulgaris) would also work. Other suitable vegetables may be available depending on where you live as long as they are green and… well “leafy”.

    • Holly says

      Thanks Adnreas. Any leafy vegetables will work great with this recipe. I have made with spinach, kale, Swiss chard, watercress, and etc. The blanching time will differ depends on the vegetables. Perfect way to enjoy vegetables.

  4. Dom says

    4 stars

    Thank you for this recipe. I am new to Korean dishes and currently crazed over banchans. May I ask how long this could stay refrigerated?

    Thank you in advance 🙂

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