Recipe of cabbage salad in Korean (photo)

Korean cabbage became so popular with Russians that it became a customary decoration of the festive table. This hot appetizer with garlic and hot pepper not only goes well with strong drinks, but also is a part of popular dishes. In this article, you will find a recipe for pickled cabbage in Korean, as well as a description of salads made from it.

How to cook cabbage in Korean at home

If you decide to make a quick snack, and at the disposal was white cabbage, garlic and carrots, then consider that you are lucky. You have everything to easily prepare a salad in Korean from cabbage:

• Take four medium carrots, peel them and peel on a special grater.
• Head cabbage (weighing about two kilograms) thinly chop.
• Two heads of garlic are also peeled and finely cut with a knife.
• Stir the vegetables and put them in a bowl intended for pickling.
• To prepare the pickle, take a liter of water, a glass of sugar, a glass of vegetable oil, three tablespoons of salt, several laurel leaves and half a teaspoon of ground hot pepper. Combine the necessary ingredients and put them to boil on the stove. When the liquid boils, add to it a tablespoon of 9% vinegar and pour marinade cabbage.
• After a few hours, when the appetizer cools down, it can be served to the table. The remaining surpluses are placed in glass jars and take them out of the refrigerator as needed.

Salad in Korean from kim-chi cabbage

Unfortunately, in our country the variety of kim-chi does not occur as often as the fans of Korean cuisine would like. Therefore, we suggest you use the Chinese cabbage, which is sold literally at every corner. Do not forget to stock up on disposable gloves that will help protect your hands from a sharp paste of hot pepper. The recipe for cabbage salad in Korean:

• Take a large fork (about one kilogram) of Peking cabbage, divide it in half and cut the leaves across. You should get a "noodle" two centimeters wide.
• Lay the cabbage in a wide bowl, pour salt (one tablespoon), sugar (one teaspoonful) and rub it all with hands. Now you can install the load - for this you can use a flat plate and a full three-liter jar mounted on it. Leave the next snack for 12 hours at room temperature.
• To make a sharp paste, mix two teaspoons (with a slide) of ground chili and a half teaspoon of salt and boiling water. As a result, you should get a not too thick gruel. Allow the mixture to cool. Add the chopped garlic (one head) to the paste and leave to infuse until cabbage is cooked.
• When the time is right, rinse the cabbage with water and mix with the pasta. Cover the food with a snack and leave it for a few hours. After this, cabbage should be well mixed and again leave to marinate for several hours. Only after this procedure, the snack can be placed in glass jars and sent to the refrigerator.

Recipe for cabbage salad in Korean "Quick"

For impatient housewives, we can recommend a recipe that does not take long. Cabbage turns crispy, juicy, and beetroot gives the salad a beautiful, nice crimson hue. So, offer you a salad of cabbage in Korean. Step by step cooking:

• One large beet and five carrots are peeled, rinse under running water and grate for Korean carrots.
• Head cabbage chop thin strips.
• Two heads of garlic (just heads, not denticles), clean and chop with a knife.
• Mix all the prepared ingredients, fill them with three teaspoons of ground chili and spread it into the glass jars.
• For a pickle, take a half liter of water, half a cup of sugar, three tablespoons of salt, ten peas and a glass of vegetable oil.
• Connect the components in a suitable container and boil them on a plate. When the liquid has cooled, add two spoonfuls of vinegar to it and season with cabbage. To allow the brine to penetrate to the bottom, puncture the contents of the can with a skewer or knitting needle.

Ware with cabbage cover with gauze and leave to marinate for 24 hours at room temperature. As you can see, it's not such a difficult task to make a cabbage salad in Korean. The recipe is simple enough, and the result is simply delicious!

Korean fresh cabbage salad

Those who do not have time to cook a hot snack by all the rules, but really want to please themselves with a familiar taste, we recommend that you pay attention to this recipe. A snack of fresh vegetables and chicken ham will be a wonderful decoration for your table. The recipe for salad from cabbage "In Korean":

• 250 grams of chicken ham cut into strips.
• A bunch of green onions wash and cut diagonally.
• Two cloves of garlic finely chop or pass through the press.
• 500 grams of white cabbage chop with a special knife fine straw, pour vinegar and properly rub your hands. After this, let it stand a little to make the juice stand out.
• Combine all the prepared foods, add salt, soy sauce, a little sugar, vegetable oil and seasoning for Korean carrots. If you like a pungent taste, then add a bit of ground hot pepper to the salad.

Assorted salad with fresh vegetables

This vitamin snack will be enjoyed by your guests, and thanks to its keen taste it will perfectly match with strong drinks. How to prepare a cabbage salad in Korean? The recipe is:

• To begin with, you will need to prepare all the vegetables. To this, divide the kilogram of cauliflower into inflorescences, peel three carrots from the skin and grate on a long grater, boil 200 grams of string bean in boiling water and cut into small pieces, peel three Bulgarian peppers from seeds and cut into long straws, four cloves of garlic through the press .
• For 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 sachet).
• Prepared vegetables, pour marinade, mix, spread on jars and cover with nylon covers.

In 12 hours you will be able to please your guests with an acute snack of your own preparation.

Vegetable Korean salad

This recipe for cabbage salad in Korean is quite simple:

• Cut a small head of cabbage into sheets and cut into large squares.
• Two carrots grate on a grater with long straws.
• Cut one cucumber into thin slices.
• Cut one sweet pepper into strips.
• To prepare the dressing, heat the vegetable oil in a frying pan, add two teaspoons of salt, a spoonful of sugar, three tablespoons of soy sauce, a little hops-suneli, 50 grams of vinegar and a spoonful of sesame.
• Stir the vegetables, add to them the chopped garlic and hot dressing.

Transfer the salad to a glass jar and let it brew in the refrigerator for several hours.

Spicy salad of sea kale

This original snack will have a familiar taste, although it does not look like cabbage in Korean. Salad preparation:

• 300 grams of dried leaves of sea kale, soak in water, and then cut into strips.
• Two onions cut into half rings and fry together with cabbage in vegetable oil.
• Add salt to the salad, chopped garlic (two cloves), ground pepper and soy sauce.

Conclusion

We hope that our advice will be useful in the future, and the recipe for cabbage salad in Korean will not seem too difficult. Bon Appetit!