It's a professional-grade cuisine recipe, and I've been thinking about it for a long time. First of all, you don't use Korean pickles, you use cabbage or olive or cabbage, because pickles are too expensive, and second, the cabbage is too watery, it's cooked, it's too soft, it's not good, and the cabbage absorbs the sweet taste of chili, chews it better and eats it cheap. Looks like pickles, actually. As for eggs, fish cakes and so on, it doesn't matter. You like it。
