Raba kohvik

Today we had soy-braised pork belly on the menu. To balance out the sweetness, we made hot’n’sour cabbage salad from napa cabbage (don’t fall when you see the price of nappa cabbage in the store atm tho’!).

Recipe for the salad:
250g napa cabbage
1 Tsp salt
Red chilies to taste
15g minced garlic
10g gochugaru
15g soy sauce
8g black vinegar
25g oyster sauce
1/2 tbs sugar
1tbs hot sesame oil

Shred the cabbage and mix it thoroughly with salt. Let it sit for 30 minutes or longer, then rinse off the salt and squeeze the cabbage dry.

Mix together soy sauce, black vinegar, oyster sauce, and sugar. Slice the chili into thin strips and mince the garlic.

Spread the garlic, chili, and gochugaru in a thin layer over the cabbage and pour piping hot oil on top. Then add the remaining sauce and mix well.

If you like, add some fresh cilantro too!