Steps

1. In a bowl, add 2 cups of water and dissolve 2 tsp of salt to make a saltwater brine.
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2. Cut the napa cabbage into approx. 5cm pieces along the grain. Finely slice the tough core parts and cut the leafy parts into thicker pieces. [This is the key!] Cutting along the grain helps retain texture. Cutting the leafy parts thickly gives a good texture.
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3. Place the cut 250g of napa cabbage into the saltwater, mix well, place a weight on top, and let it sit for a while. [This is the key!] Directly sprinkling salt can make it too salty. Soaking in saltwater ensures the salt is evenly distributed and preserves the texture.
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4. Thinly slice the white part of the green onion, about 5-6cm.
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5. Squeeze the napa cabbage that was soaking in saltwater firmly to drain excess water. [This is the key!] Because it was cut along the grain, the texture will not be lost even when squeezed firmly.
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6. In a separate bowl, add 2 tbsp of vinegar, 1 tbsp or more of sugar, 1 tbsp of soy sauce, and sesame oil. Mix briefly.
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7. Heat sesame oil in a small frying pan. Tear 1 red chili pepper in half, remove the seeds, and add it to the sesame oil.
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8. Heat the oil in the pan until it starts to smoke, infusing the sesame oil with the flavor of the red chili pepper.
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9. Place the thinly sliced green onion and julienned ginger on top of the squeezed napa cabbage.
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10. Pour the hot chili-infused sesame oil over the napa cabbage with green onion and ginger, and mix everything together.
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11. The finished spicy pickled napa cabbage will be even more delicious if left to meld for a few hours.
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