2 1/2 tablespoons sambal oelek or Thai chile paste
2 tablespoons minced fresh garlic
2 teaspoons dark sesame oil
How to Make It
Place cabbage and salt in a large bowl, tossing gently to combine. Weigh down cabbage with another bowl. Let stand at room temperature 3 hours, tossing occasionally. Drain and rinse with cold water. Drain and squeeze dry.
Combine cabbage, sesame seeds, and remaining ingredients. Cover and refrigerate at least 4 hours before serving.
This was actually really good and although it wasn't 100% authentic, I still enjoyed it and I like that it could be made in a few hours instead of days. Don't skimp on the amount of cabbage because it does wilt considerably.