Russians liked Korean cabbage so much that it became a familiar decoration of a festive table. This spicy appetizer with garlic and hot pepper not only goes well with strong drinks, but also is part of popular dishes. In this article you will find Korean pickled cabbage recipe , as well as a description of salads prepared from it.
How to cook Korean style cabbage at home
If you decide to cook a savory appetizer, and you have at your disposal white cabbage, garlic and carrots, then consider yourself lucky. You have everything to easily make Korean style salad of cabbage:
- Take four medium carrots, peel them and grate them on a special grater.
- Chop a cabbage (weighing about two kilograms) finely chop.
- Peel the two heads of garlic and chop finely with a knife.
- Stir the vegetables and put them in a bowl for salting.
- To prepare the brine, take a liter of water, a glass of sugar, a glass of vegetable oil, three tablespoons of salt, a few sheets of laurel and half a teaspoon of ground hot pepper. Combine the necessary ingredients and set them to boil on the stove. When the liquid boils, add a tablespoon of 9% vinegar to it and pour the cabbage in the marinade.
- After a few hours, when the snack has cooled, it can be served at the table. Put the remaining excess into glass jars and remove from the refrigerator as needed.
Kim chi korean salad
Unfortunately, in our country, the kim-chi variety is not found as often as fans of Korean cuisine would like. Therefore, we suggest you take advantage of Beijing cabbage, which is sold literally on every corner. Do not forget to stock up on disposable gloves to help protect your hands from hot hot pepper paste. Korean Cabbage Salad Recipe:
- Take a large fork (about one kilogram) of Beijing cabbage, split it in half and cut the leaves across. You should get “noodles” two centimeters wide.
- Put the cabbage in a wide bowl, pour salt (one tablespoon), sugar (one teaspoon) and grind everything with your hands. Now you can set the load - for this you can use a flat plate and a full three-liter jar loaded with it. Leave the future snack for 12 hours at room temperature.
- To make hot pasta, mix two teaspoons (with a slide) of ground chili pepper and half a teaspoon of salt and boiling water. As a result, you should get a not too thick gruel. Let the mixture cool. Add chopped garlic (one head) into the paste and let it sit until the cabbage is cooked.
- When the time is right, rinse the cabbage with water and mix with the paste. Cover the container with the snack with cling film and leave for several hours. After this, the cabbage should be mixed well and again marinated for several hours. Only after this procedure can the appetizer be laid out in glass jars and sent to the refrigerator.
Korean Quick Cabbage Salad Recipe
For impatient housewives, we can recommend a recipe that does not take much time. The cabbage is crispy, juicy, and the beets give the salad a beautiful, pleasing raspberry hue. So, we bring to your attention Korean style coleslaw. Step by step cooking:
- Peel one large beetroot and five carrots, rinse under running water and grate Korean carrots.
- Chop the cabbage into thin strips.
- Peel and chop two heads of garlic (namely heads, not cloves) with a knife.
- Stir all the prepared ingredients, cover them with three teaspoons of ground chili pepper and place them, tamping tightly, in glass jars.
- For brine, take one and a half liters of water, half a glass of sugar, three tablespoons of salt, ten peas of pepper and a glass of vegetable oil.
- Combine the ingredients in a suitable dish and boil them on the stove. When the liquid has cooled, add two tablespoons of vinegar to it and season the cabbage. To brine penetrated to the bottom, pierce the contents of the jar with a skewer or knitting needle.
Cover the cabbage with gauze and leave to marinate for a day at room temperature. As you can see, this is not such a difficult task - to make Korean cabbage salad. The recipe is simple enough, and the result is simply amazing!
Korean Fresh Cabbage Salad
For those who did not have time to cook a savory appetizer by all the rules, but really want to please themselves with a familiar taste, we recommend paying attention to this recipe. An appetizer of fresh vegetables and chicken ham will be the perfect decoration for your table. Korean style coleslaw salad recipe:
- 250 grams of chicken ham cut into strips.
- Wash a bunch of green onions and cut diagonally.
- Finely chop two cloves of garlic or pass through a press.
- Chop 500 grams of white cabbage using a special knife with a thin straw, pour vinegar and rub well with your hands. After that, let her stand for a while so that the juice stands out.
- Combine all the prepared foods, add salt, soy sauce, a little sugar, vegetable oil and seasoning for Korean carrots to them. If you like the pungent taste, then add a little ground hot pepper to the salad.
Assorted Salad of Fresh Vegetables
This vitamin appetizer will be enjoyed by your guests, and thanks to its spicy taste, it will go well with strong drinks. How to make Korean cabbage salad? The recipe is as follows:
- First you will need to prepare all the vegetables. To do this, divide a kilogram of cauliflower into inflorescences, peel three carrots and grate them on a long grater, boil 200 grams of string beans in boiling water and cut into small pieces, peel three bell peppers from seeds and cut into long strips, pass four cloves of garlic through a press .
- For the marinade, take two glasses of water or vegetable broth, add 150 grams of vegetable oil, garlic, two tablespoons of sugar, salt, three tablespoons of vinegar and seasoning for Korean carrots (one bag).
- Pour the prepared vegetables with marinade, mix, put in jars and close with nylon covers.
After 12 hours, you can please your guests with a savory appetizer of their own preparation.
Korean vegetable salad
This Korean cabbage salad recipe is quite simple:
- Divide a small head of cabbage into sheets and cut into large squares.
- Grate two carrots on a grater with a long straw.
- Cut one cucumber into thin slices.
- Cut one bell pepper into strips.
- To prepare the dressing, heat the vegetable oil in a pan, add two teaspoons of salt, a spoonful of sugar, three tablespoons of soy sauce, some suneli hops, 50 grams of vinegar and a spoonful of sesame seeds.
- Stir the vegetables, add chopped garlic and hot dressing to them.
Put the salad in a glass jar and let it brew in the refrigerator for several hours.
Piquant Seaweed Salad
This original appetizer will have a familiar taste, although it does not look like Korean cabbage. Salad making:
- Soak 300 grams of dried seaweed leaves in water and then cut into strips.
- Two onions, cut into half rings and fry together with cabbage in vegetable oil.
- Add salt, chopped garlic (two cloves), ground pepper and soy sauce to the salad.
Conclusion
We hope that our advice will come in handy in the future, and the Korean cabbage salad recipe will not seem too complicated. Enjoy your meal!