Korean cabbage
Origin of the recipe
Unlike "Korean-style carrots," pickled cabbage is a more traditional Korean dish, reminiscent of kimchi, a beloved everyday food in the country. Seoul has a Kimchi Museum that houses 187 recipes for this popular dish. In Korea, kimchi is made using Chinese cabbage, which is salted or fermented. In Russia, fresh white cabbage is pickled "Korean style."
What do you need for cooking?
Ingredients
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White cabbage
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Carrot
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Garlic
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Vegetable oil
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Vinegar 9%
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Salt
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Sugar
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Ground coriander
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Ground black pepper
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Ground chili
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Ground turmeric
Kitchen utensils
- Knife
- Board
- Pan
- Korean carrot grater
- shoulder blade
- Garlic press
- deep bowl
Step-by-step recipe
Step 1:
Cut the cabbage into squares and place in a bowl.
Step 2:
Add salt and squeeze the cabbage with your hands, softening it and allowing the juice to release.
Step 3:
Peel and grate the carrots using a Korean carrot grater. Add the carrots to the cabbage.
Step 4:
Mix vinegar with sugar and pour into a bowl with cabbage.
Step 5:
Stir.
Step 6:
Heat oil in a frying pan and turn off the stove.
Step 7:
Crush the garlic in a press and place it in the hot oil.
Step 8:
Add coriander, chili pepper, black pepper, turmeric to the garlic and stir.
Step 9:
Add the spices in oil to the cabbage and stir.
Step 10:
Cover the bowl with a lid or plastic wrap. Refrigerate for 1 hour.
Step 11:
After an hour, stir the contents of the bowl, cover the bowl again and put it in the refrigerator for 3 hours.
Step 12:
Korean cabbage is served chilled as a standalone appetizer—it looks great on the table and adds a bright, spicy accent to dishes.
Cooking tips
The cabbage must be white, and preferably not young. This way, it will marinate better.
For best results, let the cabbage sit for at least a night after cooking, so it marinates better and tastes better.
Korean cabbage can be served with rice, fried meat, or as a salad ingredient—its rich flavor pairs harmoniously with neutral and rich ingredients.
