3tablespoonscoarse sea saltless if using finer salt
2ouncesbuchugarlic chives, cut into 2-inch pieces - optional
a few stalks minariwater dropwort, cut into 2-inch pieces - optional
4tablespoonsgochugaruKorean red chili pepper flakes
3tablespoonsmyulchi aekjeot멸치액젓 (fish sauce)
1tablespooncorn syrupor Korean rice syrup
1tablespoonmaesil cheong매실청 (Korean plum syrup) - or a bit more corn syrup
1teaspoonfinely grated ginger
Separate the cabbage leaves. Cut each leaf lengthwise, and then cut crosswise once or twice into long bite sizes. Rinse in water and drain.
Place a layer of cabbage in a large bowl and sprinkle with a tablespoon of salt. Repeat with the remaining cabbage and salt. Toss well to coat evenly. Leave it for 40 to 60 minutes until softened, tossing once halfway through.
Roughly chop the scallions. Cut the optional minari and buchu into about 2-inch lengths. Combine all the seasoning ingredients in a small bowl, and mix well with 2 tablespoons of water.
Rinse the cabbage twice and drain well.
Add the seasoning mix to the cabbage. Using a kitchen glove, toss everything by hand until the cabbage pieces are well coated with the seasoning. Add the scallion, minari, and buchu. Add a little salt or more fish sauce to taste.