1/2 large wombok
1/2 cup salt
About 12 cups cold water, plus more as needed
1 large carrot, peeled and cut into 2-inch matchsticks
4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
1/3 cup Korean red pepper powder
1/4 cup budu
1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)
1 tablespoon minced garlic
2 teaspoons Korean salted shrimp, minced
1 1/2 teaspoons raw sugar
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