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Ingredients
  • 8 ounces napa cabbage leaves (4 to 5 leaves), washed, pat dried, with a few slits at the bottom so they lay flat
  • vegetable oil for cooking
  • subheading: For batter:
  • 1 cup cold stock of choice
  • ½ teaspoon kosher salt
  • ⅔ cup all purpose-flour
  • 1 egg
  •  
  • subheading: For sauce:
  • 2 tablespoons soy sauce
  • ½ teaspoon gochu-garu (Korean hot pepper flakes)
  • 1 tablespoon white vinegar
  • 1 green onion, chopped
  • 1 teaspoon toasted sesame seeds
  • Splash of water
Note: Ingredients may have been altered from the original.
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