Bae choo na mool (Nappa cabbage salad)

  10 oz blanched Nappa cabbage (bae choo)

  2 tsp dwen jang (Korean bean paste)

  1/2 tsp sugar

  1/2 tsp soy sauce

  1 tsp minced garlic

  1/2 ts sesame seeds

  1 tsp sesame oil

Take the leaves out from the cabbage, slice it, blanch in a water for 2 minutes.
Transfer to a cold water bath, and drain. Squeeze with hands, put in a bowl.
Add remaining all ingredients, mix and serve.