Korean spicy cabbage is an ideal snack for a casual and festive table. It should be noted that in the preparation of this dish there is nothing complicated. Even the most inexperienced culinary specialist can make it on his own.
Korean cabbage: recipe, photo of the finished snack
If you want to treat yourself and your family members to some hot salad, then the recipe described below is best for you. After all, cabbage with Korean seasoning is prepared quite easily, but it turns out incredibly tasty. As a rule, such a salad is loved for its vigorous taste. Mandatory components of this dish are cabbage, chopped garlic, as well as ground red pepper and other ingredients.
There are many recipes for making such an appetizer. This is due to the fact that in each Korean province this spicy salad is prepared in its own way. Today we look at several ways. Which one to use is up to you.
So, Korean spicy cabbage requires the following foods to be present:
- white cabbage of maximum freshness - about 1 kg;
- carrot medium juicy - 3 pcs.;
- fresh garlic - 1 medium head;
- filtered drinking water - about 500 ml;
- table vinegar apple 9% - ½ a large spoon;
- medium-sized granulated sugar - ½ cup;
- deodorized oil (sunflower) - ½ cup;
- small sea salt - 1.5-2 large spoons;
- Lavrushka - 1 large leaf;
- crushed red pepper - an average pinch.
Vegetable processing
Korean style cabbage is cooked in stages. First you need to process fresh vegetables. The white-skinned product should be rinsed, cleaned of rotten leaves, and then cut into very thin and short straws. After that, you need to start processing carrots. It is only necessary to grate on a Korean grater.
Cooking Flavored Brine
Korean spicy cabbage requires the obligatory use of fragrant pickle. To make it, you need to mix water, deodorized sunflower oil, medium-sized granulated sugar, sea salt, a leaf of lavrushka and crushed red pepper in a metal container. After this, the ingredients need to be brought to a boil over high heat.
After 5-7 minutes, when the liquid in the bowl begins to boil violently, it must be removed from the stove, add table vinegar and mix well.
Formation and storage of Korean snacks
To make Korean spicy cabbage salad, you should combine all the processed vegetables in a large container, and then pour them with hot brine and mix immediately. Further, the ingredients must be left aside until the food cools completely. After that, the appetizer must be laid out in salad bowls and immediately presented to the dining table.
If the whole dish was not consumed immediately, then it can be placed in a glass jar, closed with a plastic lid and stored in the refrigerator for 7 days.
We prepare a fragrant snack for the future
Spicy cabbage, cut into pieces, turns out to be no less tasty and fragrant than that which was cooked in the form of straws. It should be noted that such a snack is loved not only in Korea, but also around the world. In this regard, the recipe for this dish is known to almost everyone. But if you do not know him, then we will introduce him right now.
So, we need the following:
- maximum fresh cabbage - 1.5 kg;
- small beets - 2 pcs.;
- fresh juicy carrot - 2 medium pcs .;
- small garlic - 5-6 cloves;
- filtered drinking water - 1 l;
- small sea salt - 2 tablespoons large;
- granulated sugar - a full glass;
- apple table vinegar - ½ cup;
- deodorized oil - ½ cup;
- hot pepper (chop) - 1/3 of the pod.
Ingredient preparation
To spicy cabbage slices turned out delicious and crispy, the forks of the vegetable must be elastic and fresh as possible. It must be rinsed, cleaned of surface rotten leaflets and cut into fairly large pieces. Next, you need to peel the beets and carrots, and then grate them on a large grater. As for garlic, it should only be finely chopped.
Making fragrant pickle
Cooking sliced Korean cabbage does not take much time. And after all the vegetables have been processed, you must immediately begin to create a fragrant marinade. To do this, pour filtered water into the pan, and then add deodorized oil, granulated sugar, sea salt and chopped hot pepper to it. Having boiled all the ingredients, they should be removed from the heat and left to stand aside for a while. By the way, in addition to brine, you must add apple table vinegar.
We form a winter snack
While the marinade is cooling, you should do the sterilization of three-liter jars and their lids. This procedure can be carried out on a stove, in a double boiler and even in a microwave. Next, in a large container, you need to combine the slices of fresh cabbage, grated beets, carrots and chopped garlic. After that, all the vegetables must be poured with warm marinade and mix well. After 2-3 hours, the ingredients must be transferred to sterilized jars (along with brine) and sealed tightly.
Storage method
After the spicy snack in the jar has completely cooled down, it can be cleaned in any cool room. It is recommended to use this dish only after 4-7 weeks. During this time, all vegetables are saturated with spicy marinade, will become tasty and aromatic. Store such a snack is allowed for about 5-6 months. However, after opening the cans, the shelf life of the dish is markedly reduced.
Making Korean Cauliflower Salad
Spicy Korean cabbage for the winter and for the usual dining table turns out delicious from any vegetable. And if you want to diversify your diet, then instead of the usual white-skinned product, you can use color.
So we need:
- cauliflower as fresh as possible - about 600 g;
- carrot medium juicy - 1 pc.;
- small iodized salt - 2 dessert spoons;
- medium-sized granulated sugar - a large spoon;
- ground pepper - ¼ dessert spoon;
- coriander - a full dessert spoon;
- fresh garlic - about 2 heads;
- apple cider vinegar - about 3 large spoons;
- fresh greens - a small bunch;
- deodorized oil - ½ cup.
Component Processing
Before pouring the marinade over the main ingredients, they should be thoroughly processed. Cauliflower must be washed in hot water, dividing into not very large inflorescences. In this case, it is required to ensure that no various putrefactive elements and worms remain in the vegetable.
Cauliflower is a pretty tough vegetable. In this regard, it is recommended to boil it first. To do this, boil drinking water in a pan, and then put the processed pieces of vegetable into it. Cook them for about 3-4 minutes. Next, cauliflower must be discarded in a colander and as much as possible deprived of all moisture.
As for carrots, it must be finely peeled and then grated on a Korean grater in the form of a long straw. Moreover, the juicier the vegetable, the tastier the salad will be.
Formation process
Such a spicy Korean dish is formed quite easily. First, all processed vegetables (carrots and cauliflower) must be put in a deep container, and then flavored with fine iodized salt, granulated black pepper, coriander, apple cider vinegar and deodorized oil. After mixing the ingredients with a spoon, grated garlic and chopped greens should be added to them. In this state, the ingredients should preferably be kept at room temperature for 30 minutes, and in the refrigerator for about 12 hours. After the specified time, a spicy Korean salad can be safely presented to the table. Enjoy your meal!
To summarize
As you can see, there is nothing complicated about making a hot Korean snack on your own for a casual or ceremonial table. Moreover, it is possible to cook such a dish not only for quick consumption, but also for long-term storage. To do this, vegetables must be placed in sterilized containers and pour aromatic marinade.
It should also be said that you can cook such a savory snack from different varieties of cabbage. Someone uses white-headed, someone likes red-headed, and someone uses a colored or Beijing fresh product to create this dish. Which of the ingredients is better is pretty hard to judge. After all, each of them is good in its own way.