Ingredients

• 1 Chinese cabbage (napa cabbage, wombok, baechu)
  
• 2 spring onions sliced
  
• 1 tablespoon minced garlic
  
• 1/2 tablespoon minced ginger
  
• 1 bunch of garlic chives (buchu)
  
• 1 white raddish (daikon, mu)
  
• 1 handful Coarse sea salt
  
• 1/2 tablespoon Fine salt
  
• 1 tablespoon (make it as red as you ) Korean chilli flakes (gochugaru)
  

Steps:
1. Slice up the cabbage in a big bowl
2. Add a handful of coarse sea salt and a dash of water, let it sit for 1-2 hours, until cabbage softens and lots of water has drained from the cabbage.
3. Meanwhile prepare other ingredients, chop the raddish into pieces the same size as cabbage, garlic chives into 3 cm lengths
4. Rinse cabbage under water and drain
5. Add raddish, garlic, chives, ginger, chilli flakes, salt, spring onion
6. Mix
7. Store in big container overnight outside
8. Next day transfer into fridge. Best to keep big batches (not small containers, mum said so)

Ingredients

• Packet of sticky rice
• 3 cups water (or shitake broth)
• 3 tablespoons Korean red chilli pepper paste gochujang, 고추장 
  
• 1 - 3 teaspoons Korean red chilli pepper flakes gochugaru, 고추가루
• 1 Tablespoon soy sauce
• 1 Tablespoon agave syrup 
• 1 Tablespoon minced garlic
• 1 packet ramen
  
• 1 carrot sliced diagonally
• 2 spring onions chopped in 3 cm pieces

1. Prepare sauce (including ramen soup)
2. Add sticky rice and cook, wait for the sauce to reduce a bit
3. Add carrots can cook
4. Add ramen and cook
5. Add Spring onions just before you are ready to serve