10 calories (1/4 of recipe); 0.5 g protein; 0.1 g fat; 2.2 g carbohydrate; 1.4 g net carbs; 36 mg sodium; 0 mg cholesterol; 0.8 g fiber
3 cabbage leaves (130 g in photo)
3-5 egoma wild sesame leaves (5 small leaves; 2 g in photo)
1 small clove garlic (only 1/8-1/4 tsp of grated garlic is needed)
1/2 tsp shoyukoji soy sauce rice malt
1/3 tsp sesame oil
Cut cabbage lengthwise into 4-5 cm wide section, then cut crosswise into thin strips (5-10 mm; cut thick white sections skinnier).
Dip cabbage in water and place it (without shaking off water) in a microwaveable container.
Transfer cabbage (leave liquid behind) to a prep bowl, add sesame oil, and mix well.
Slice egoma into 5mm wide strips, and add to cabbage.
- Cooling cabbage is done in order to retain the bright green of egoma leaves. If the color of egoma is not a concern, you can add egoma to cabbage while it is still hot.
- If shoyukoji is not available, use soy sauce. Regular soy sauce would increase the sodium content above by 30-140 mg for the whole recipe.
- The flavoring here is on the weak end, as I mainly make this as part of bibimbap mixed rice served with sauce (photo at right: with carrot, moyashi bean sprouts, eringi & shiitake mushrooms, egg, chicken and egoma flowers).
- Whole recipe: 39 calories; 2.1 g protein; 0.3 g fat; 8.6 g carbohydrate; 6.2 g net carbs; 143 mg sodium; 0 mg cholesterol; 2.4 g fiber