2-3tablespoonsgochujangKorean chile paste, to your taste for heat
2tablespoonsgrapeseed or canola oil
1tablespoongrated fresh ginger
Add the cabbages, green onion, carrot and red bell pepper to a large bowl. To a glass jar fitted with a lid, add the rice vinegar, gochujang, oil, garlic, ginger and soy sauce. Shake well (or whisk if it doesn't incorporate) and pour over the cabbage mixture. Toss to coat and top with sesame seeds. Refrigerate for 15 minutes up to overnight.