STEP 1/7
Cut the long one into 3 pieces. Cut the short one into 2 pieces
STEP 2/7
Add 2T of perilla oil and mix over high heat. Add water and bring to a boil
STEP 3/7
Prepare onions and enoki mushrooms while boiling
STEP 4/7
When it starts to boil, reduce heat and simmer until cabbage is tender
STEP 5/7
When the cabbage is soft, add enoki mushrooms and onions and boil
STEP 6/7
Add the large green onions and stir in 1T chopped garlic, 1T red pepper powder, 1T anchovy sauce I'm going to taste it
STEP 7/7
Boil it and eat it when it's hot
It's savory with perilla oil The cabbage is cooked well, but it's hard and doesn't flutter, so the texture is very good