Cabbage in Korean - general principles and methods of cooking
Cabbage in Korean is a spicy snack seasoned with garlic, hot peppers and other spices and additives, loved by many, depending on the recipe. It is so sharp that it easily knocks out a tear and instantly clarifies the clouded mind. Likely for it and love her. Prepare it one hundred percent like the Koreans are unlikely to succeed, but it can be very similar. And it will be pretty tasty. By the way, in Korea itself there is no one true recipe for making this snack, because each province has its own secrets. Traditionally, Koreans cook cabbage in very large batches, at least 50 kilograms. But we are not Koreans, therefore we will manage in smaller portions.
Korean Cabbage - Food Preparation
For the preparation of salads in Korean use white cabbage, color or Peking cabbage. It does not require special preparation - it is simply shred with thin strips or cut into large squares, three or four centimeters wide, the colored one can be disassembled into inflorescences. Mandatory ingredients of the appetizer are garlic, which is finely ground and red hot pepper, often ground, in powder. The recipes can still include carrots or beets. They are usually rubbed on a coarse grater.
Korean Cabbage - Best Recipes
Recipe 1: Korean Cabbage
There are times when you want something tasty and spicy. And in the house only ordinary white cabbage. If you still find a couple of carrots and a few cloves of garlic, then consider that they organized a feast at home. Fast, cheap and easy.
Ingredients: medium cabbage for 2 kg, 4 medium carrots, 2 heads (not cloves) of garlic. Brine: water - one liter, 9% vinegar - 1 tbsp, 1 cup of sugar and vegetable oil, salt - 3.5 tbsp, 3 medium leaves of bay leaf, chili pepper (ground red) - 1/2 h spoons.
Method of preparation
Finely chop the cabbage, coarsely grate the carrots, finely chop the garlic. All mix and put in a bowl for salting.
All components for brine mix (except vinegar) and boil. Add vinegar and pour over the cabbage. Leave on for a few hours until the brine has cooled completely. Serve cold cabbage. Put the excess in small containers - glass jars or trays, store in the refrigerator.
Recipe 2: Kim-chi: Korean Cabbage
This snack is made from cabbage varieties Kim Chi, which grows in Korea. In Russia, it can be found except in the Far East. Therefore, kim-chi is quite possible to replace Peking cabbage, since it is sold at every corner and its structure is similar to kim-chi. When you mix the cabbage with a sharp paste, wear disposable gloves so that the hot peppers do not corrode the skin of the hands. You can mix it with a spoon, but evenly distribute the paste and slightly mash the cabbage only with your hands.
Ingredients: Chinese cabbage - 1 kg (large forks), one Art. Spoon of salt, one tbsp of sugar, pasta - 1 tbsp. spoon. Ingredients for pasta: full 2 ch.lozhki (with a hill) ground hot chili pepper, 1/2 tsp. Salt, water, garlic head.
Method of preparation
Prepare the cabbage: wash it, remove the cutting and cut it in half. Then each half must be cut across the strips of noodles into 2 cm. Put in a wide dish, sprinkle with sugar, salt and gently mash-shake hands. Place a load on top - place an inverted flat plate on the cabbage and a jar of water (3 l) on it. Let stand 12 hours at room temperature.
Prepare the pepper paste. Mix the pepper with salt and add so much boiling water (boiling water) so that the texture of the gruel resembles the dough on the pancakes. When the mass has cooled, add chopped garlic, mix and let stand for 12 hours.
After the time, rinse the cabbage under water, squeeze and mix with pepper paste (do not forget about gloves). Stir the mass, make sure that the cabbage is smeared with paste from all sides. Cabbage dishes (no load), tighten the film and leave for 4 hours. Then mix and leave for another 5 hours, only then it can be expanded in jars and put in the refrigerator. Ideally, to make it especially tasty, let the cabbage stand-brew in the refrigerator for two or three days. Then she will get a richer taste.
Recipe 3: Korean cabbage rolls
These are not the little cabbage rolls that we usually see on our table. Although they are prepared without meat, but a rare man will be left indifferent. After all, men are not only notorious meat eaters, but also great lovers of spicy food. Ingredients: Cabbage - 2 medium-sized fork, carrots 1.5 kilograms, 2-3 tbsp. spoons of red hot pepper. Brine: water - one liter, salt - 2 tbsp. l
Method of preparation
Prepare the brine: add salt to water, boil and cool.
Grate carrots, pepper and mix. The sharp filling is ready. Cabbage to disassemble the leaves, remove the stalk. Stuffing spread on cabbage leaves and roll cabbage rolls. Put them in a saucepan or 3l glass jars. Pour the brine and leave to boil for two days (at room temperature). Then rearrange the jar in the fridge and ten days later the cabbage rolls can be consumed. During this time, the pickle will absorb into the cabbage and decrease, so it will have to be added.
Recipe 4: Early Cabbage
Dedicated to all lovers of spicy Korean salads. Salting the cabbage, do not have to wait a week until it comes to condition. You can use it the next day. The cabbage is tasty and crispy, and the beets give this spicy snack a beautiful raspberry hue.
Ingredients: 1 fork of white cabbage, 5 medium carrots, two heads of garlic (not cloves), beets 1 pc., 2/3 tsp. chili - hot pepper. For brine: 1/2 cup of sugar, half a liter of water, three tablespoons. l salt, 10 peppercorns, a glass of vegetable oil, two tbsp. vinegar 9%.
Cabbage thin shred. Grate carrots and beets, chop the garlic finely. All mix, sprinkle with red pepper and lay-tamp in glass bottles (3 l).
Mix all ingredients for brine (except vinegar) and boil. Cool slightly (so as not quite boiling water), pour in vinegar and season the cabbage. Then pierce it with a long object (skewer, knife) so that the brine reaches the bottom. Cover the dishes with gauze or a cloth and let the cabbage marinate for a day at room temperature. The snack is ready. Keep refrigerated.
