Cabbage is a very healthy vegetable. All housewives cook it hot, as an addition to various stews, in the form of all kinds of salads, and of course marinate it in different ways, and I have several interesting recipes for you. Hello friends, today we’ll talk about Korean cabbage.
I would like to pay special attention to this vegetable, because cabbage in these methods remains not only healthy, but also very tasty. It contains fiber, which has a particularly good effect on the functioning of the gastrointestinal tract. And Korean cuisine is also famous for its spiciness. I've made all kinds of Korean salads, and today I want to pay special attention to cabbage.
One of the Korean cabbage options: KimChi
Of course, all such salads can be purchased in stores, but there is a risk of buying a low-quality product and thereby spoiling all ideas about delicious dishes, especially since cabbage ripening season is just around the corner. Cabbage is a versatile vegetable. As our grandmothers and great-grandmothers said about cabbage: it’s no shame to treat a good guest, but even a bad guest will eat it, don’t mind!)))
Now let's look at some recipes for making delicious Korean quick-cooking cabbage salads.
Korean cabbage with Korean carrot seasoning
What could be tastier than crispy cabbage? Yes, this is Korean cabbage. If you haven’t prepared this recipe yet, be sure to hurry up and do it. A very tender, juicy salad can be prepared without any problems. It turns out not only tasty, but also healthy. After all, fresh cabbage is very rich in nutrients. You can eat and not worry about adding extra pounds. We cook this dish very often. Although I have several other cooking options, I cook this recipe more often. The whole family loves fresh cabbage salad with Korean seasoning, because it is very fast and not expensive.
Ingredients
- Cabbage - 500 grams
- Carrots - 150 grams
- Bell pepper - 100 grams
- Seasoning for Korean carrots - 1 sachet
This is the simplest Korean cabbage recipe. And who doesn’t like to mess around in the kitchen or simply doesn’t have time, then this recipe is just for you. Just four ingredients and the dish is ready. A similar seasoning can be bought at any store and is relatively inexpensive.
So let's look...
Cut the most common white cabbage into large strips. We also chop the bell pepper. And we will grate the carrots on a Korean grater.
We combine all the vegetables in a deep container, in such a way that it is convenient to mix.
Add seasoning for Korean carrots and mix it thoroughly with all the ingredients. It's best to do this by hand.
The seasoning, in my case it is liquid, will begin to be absorbed and the vegetables will become soft. Let the salad sit for about 1 hour and you can eat it.
The appetizer salad is ready. I like to serve this salad with a hot dish along with mashed potatoes.
Delicious Korean cabbage - a quick recipe with beets
In order to diversify your diet, just add color and a new salad on your table. Beets are a very great dye. This salad requires time so that the cabbage does not marinate too much. And if you have enough of it, then by all means use this recipe. All your family will be pleasantly surprised. This cabbage is well suited for both a festive table and an everyday one. As they say, cabbage is not empty on the table!
Ingredients
- Cabbage - 1 pc.
- Medium beets - 1 pc.
- Onion - 1 pc.
- Garlic - 1 head
- Soy sauce - 4 tbsp. l.
- Vinegar 70% - 1 tsp.
- Vegetable oil - 0.5 cups
- Coriander - 1 tsp.
- Hot pepper - 1 tsp.
- Salt - 3 tbsp. l.
- Sugar - 3 tbsp. l.
Let's divide the preparation into two stages:
- first - marinate the cabbage
- second, we’ll prepare the Korean cabbage salad with beets itself.
Since the cabbage for this recipe will have to be marinated for some time, it is better to start cooking it in the evening!
To begin, coarsely chop the cabbage into squares and place in a deep saucepan.
Peel the beets and grate them on a Korean carrot grater. Transfer it to the cabbage and mix.
Next, pour in salt, sugar, pour in two liters of boiling water and add a teaspoon of 70% vinegar. Place pressure on top and marinate for 12 hours.
The next day, we take the cabbage and beets out of the marinade and add seasoning, namely a teaspoon of coriander, soy sauce, and if it seems to you that there is not enough acid and there is not enough sugar in the cabbage, then we will also adjust the taste at our discretion.
Pour hot ground pepper into very hot vegetable oil and lay out half of a medium onion, cut into feathers.
Fry for 3 minutes and strain the oil through cheesecloth or remove the entire contents with a spoon.
Pour hot oil over the cabbage.
All that remains is to add chopped garlic in any convenient way, mix and taste again. The amount of garlic should be at your discretion, I use one medium head.
Let the salad brew for a couple of hours and you can eat it and use it as a snack. If you are tired of ordinary banal salads, then this is exactly what you need. You can safely store it in the refrigerator for several days.
Korean spicy white cabbage pieces
Recipe:
- white cabbage - 1.5 kg;
- carrots - 75 g;
- fresh ginger root - 10 g;
- paprika - 5 g;
- spices for Korean carrots;
- onion - 80 g;
- chili pepper - 55 g;
- ground hot red pepper - 15 g;
- vinegar - 35 ml;
- sugar - 40 g;
- salt - 30 g;
- garlic - 40 g.
Technology:
- Wash the head of cabbage under cold water. Remove the top leaves. Cut the cabbage into large pieces without cutting out the stalk. Place the cabbage in a large bowl.
- Process the garlic and crush it with a press.
- Process the ginger root and grate it on a coarse grater.
- Process the onion and cut into slices.
- Process the carrots and grate them with a Korean carrot grater. You can use a regular grater.
- Wash the chili pepper and chop it.
- Place prepared vegetables, garlic, chili pepper, ginger in a bowl with cabbage. Mix the contents well with your hands.
- Add all the spices, sugar and salt indicated in the recipe to the cabbage.
- Pack the prepared cabbage into sterilized jars. Pour boiling water up to the top.
- Then pour vinegar into each container.
- Roll up the cans. Place it upside down. Cool completely.
Read: White cabbage salad: recipes
Video on the topic:
Korean cabbage for the winter - the most delicious recipe in pieces
I really love cabbage. I love not only eating it, but also cooking it. You can make so many salads from ordinary white cabbage that there won’t be enough time and winter to eat them all. Very often I try to cook for the winter as well. From banal cabbage I prepare not only salads, but also various hot dishes. In order to prepare a fragrant stew or stew with meat in winter, I have an interesting recipe for preparing Korean cabbage for the winter. This recipe combines seasonings and herbs very well. You can add the herb that you like best.
Ingredients
- Medium cabbage - 1 pc.
- Carrots - 3 pcs.
- Garlic - 3 cloves
- Ground red pepper - 0.5 tsp.
- Ground black pepper - 0.5 tsp.
- Ground coriander - 2 tsp.
- Sugar - 1 tbsp. l.
- Salt - 1.5 tsp.
- Vegetable oil - 70 ml.
- Apple cider vinegar - 1 tbsp. l.
Let's start preparing Korean cabbage by preparing vegetables. To do this, remove the top and inconspicuous leaves from the cabbage and cut the forks first into four parts, and then each into plates.
Grate the carrots using a Korean carrot grater, and finely chop the garlic with a knife.
Next, you need to salt the cabbage and squeeze it with your hands. We need to get the cabbage to release juice and become soft.
After this, you can add carrots to it, mix everything together and leave for 30 minutes so that the vegetables are salted.
After half an hour, pour ground coriander and two types of pepper, ground black and red hot, into the cabbage.
Coriander and black pepper are best taken in peas and crushed in a mortar before use. This way they will give off more flavor and the cabbage will taste better.
Heat vegetable or olive oil in a frying pan and pour the spices over the cabbage. High temperature will make the spices develop better.
Stir and add sugar and a tablespoon of apple cider vinegar. Mix well again. You can add basil if you wish, but this is not necessary.
Now be sure to taste and adjust the spice, sugar and salt if necessary. If you like it spicy, you can additionally chop the chili pepper. I do this, put some of it in a separate bowl and cook it with chili, and my family eats the rest, since they don’t like it too spicy.
Now you need to cover the bowl with a lid and put it in the refrigerator for several hours, but preferably overnight.
This is a Korean cabbage salad! It looks very appetizing, festive and can be treated to guests. Be sure to use the recipe and indicate what you liked in the comments.
And we move on and we have one more regular recipe for Korean cabbage, this is...
Korean cabbage with bell pepper in a jar: very tasty
We've reached yet another culinary masterpiece. The trick here is red onions, because they are not as bitter as white ones. And of course, as you already understood from the name, bell pepper will be added to the salad. After all, when cabbage is in season, you will agree to always eat this ingredient, so why not take advantage of it and add it here. In general, crunch to your heart’s content, it turns out delicious and very cool!
We will need:
- cabbage - 1 kg
- carrots - 3 pcs.
- sweet bell pepper - 1 pc.
- red onion - 2 pcs.
- bay leaf - 3 leaves
- allspice peas - 10 pcs.
- chili pepper - 0.5 tsp
- vegetable oil - 90 ml
- water - 0.5 l
- apple cider vinegar 9% – 100 ml
- granulated sugar - 0.1 kg
- salt - 1-2 tsp
Stages:
1. Wash all the vegetables that you see in the ingredients well, and then chop them into large strips. Do the same with bell peppers, cabbage (after cutting, squeeze it with your hands so that it gives juice) and red onions.
2. Next, take a grater and chop the carrots on it. Enter it here.
3. Now all that’s left to do is make the marinade, bring water to a boil, add salt and sugar, then boil all the spices for 2-3 minutes, and then immediately pour in vinegar and turn off.
4. Pour hot brine over the entire vegetable mass until it covers the entire mass. Next, according to the plan, you need to do oppression. Take a jar of water or something heavy, cover the salad with a plate, and then set the pressure. Keep at room temperature for 5 hours. During this time, the cabbage will ferment perfectly and release even more juice.
Just before serving, season the appetizer with vegetable oil, and be sure to grate the garlic on a fine grater for a rich and aromatic touch.
Well, for those who prefer and love the non-Beijing and white cabbage beauty most of all, I can offer a recipe for the same dish, that is, an analogue, but only from cauliflower. To do this, click on the view button and watch this video from the YouTube channel.
Korean cabbage “Bomb” - a recipe without fuss, and the taste is worthy of a restaurant
If you don’t have time to mess around in the kitchen, but want something tasty, then this recipe is just for you. Cabbage is such a versatile snack, it's easy to prepare and so packed with health benefits. It goes well with strong drinks, but is also ideal for hot potatoes. For this salad, you can take any type of cabbage; even if the cabbage is tough, then vinegar and hot brine will help it. Well, if it’s soft, then there’s no problem. Eat with pleasure!
Ingredients
- Cabbage - 1 head
- Carrots - 2 pcs.
- Garlic - 2 heads
- Salt - 2 tbsp. l.
- Sugar - 0.5 cups
- Chili pepper - 1 tsp.
- Ground black pepper - 1 tsp.
- Vegetable oil - 0.5 cups
- Vinegar 9% - 0.5 cups
First, peel the carrots and grate them on a Korean carrot grater.
How to cook cabbage with carrots and beets
And if you want to diversify vegetable dishes like cabbage salads, then please take and cook it with the addition of other ingredients, such as carrots, which will not only decorate this dish, but also give off its aroma and juice.
But the beets in this miracle will also change color, turning it purple. It’s simple and easy to prepare, and most importantly it’s affordable and affordable. And for you to be convinced of this, I suggest you watch the video. Enjoy watching.
Korean cabbage - the most delicious instant recipe at home
We will also peel the garlic, crush the cloves with a knife and chop finely.
Roughly chop the cabbage into squares and place half the volume in a deep saucepan.
Place a layer of half the volume of carrots and chopped garlic on top of the cabbage.
Sprinkle with ground red and black pepper to taste and then add the remaining vegetables in the same order and again pepper to taste.
All that remains is to pour the marinade.
How to make a bomb marinade for cabbage in Korean?
Everything is quite simple here. Take 1 liter of hot water and dissolve salt and sugar in it in the proportion indicated in the ingredients.
Next, pour in vegetable oil and 9% vinegar. Place on the fire, stir well until all ingredients are completely dissolved and bring to a boil.
Pour the boiling marinade over the cabbage.
Press the cabbage down with something and leave to marinate for 2 days.
After this, you can put it in jars and store it in the refrigerator. If you haven’t tried it yet, do it quickly. The cabbage turns out to be just the Bomb!
Korean white cabbage chimchi recipe
Recipe:
- white cabbage - 1.3 kg;
- ground red hot pepper;
- granulated sugar - 35 g;
- salt - 40 g.
Read: Hot dishes from white cabbage
Technology:
- Process a head of white cabbage. Wash and remove the top leaves (broken, limp, spoiled). Next, cut the forks into quarters. After this, cut into large pieces (standardly - squares). Place the chopped cabbage in a deep, large bowl. Sprinkle with salt and granulated sugar.
- Then stir the prepared cabbage with strong pressure so that the cabbage softens and releases its juice. Stir so that the salt and sugar are distributed evenly throughout the cabbage slices.
- Wash the bell pepper. Cut in half. Cut out the stem. Cut out internal membranes and seeds. Rinse.
- Peel the garlic. Take it apart into pieces.
- Grind the garlic and bell pepper in a blender.
- Transfer the resulting mass into a container with chopped cabbage. To stir thoroughly. Pour in 250 ml of filtered cold water. You can use non-carbonated mineral water. Mix everything well again.
- Place the cabbage in the same container in which it is located in the refrigerator for two to three days. This time is enough for the cabbage to salt and become saturated with spiciness. For those who like sourness in cabbage, it is recommended to add a small amount of vinegar.
- After the specified time, the cabbage is ready to eat. It needs to be transferred to jars and put in the refrigerator.
Video on the topic:
Korean cabbage for the winter - a very tasty recipe in a jar
Cabbage season is in full swing. This year the cabbage grew beautifully. It doesn’t take much time to support your body during the cold season with excellent cabbage during the long, cold winter. After all, to prevent acute respiratory infections you need vitamin C, and cabbage contains much more of it than oranges. I try to cook cabbage in several ways. I think this recipe also has a place. Try it and you won't regret it.
Ingredients
- Cabbage - 1 pc.
- Carrots (medium) - 3 pcs.
- Black peppercorns - 1 pinch
- Bay leaf - 2 pcs.
- Garlic – 5 cloves
For the marinade:
- Water - 1 liter
- Seasoning for Korean carrots - 1 tbsp. l.
- Salt - 2 tbsp. l.
- Sugar - 3 tbsp. l.
- Vinegar 9% - 3 tbsp. l.
Like all previous recipes, this one is also easy to prepare and requires a minimum of ingredients and time. Despite the fact that Korean cabbage according to this recipe is prepared for the winter, it is eaten much earlier).
Since the recipe is intended for winter, you must first sterilize the jars and boil the lids.
Step 1. At the bottom of each jar, if you have several of them, place a pinch of peppercorns, five cloves of garlic and several pieces of bay leaves. You can use a mixture of peppers.
Step 2. Cut the cabbage into any large shape, and grate the carrots using a Korean carrot grater.
Step 3. Next, fill the jar in layers: a layer of cabbage - a layer of carrots. So to the very top. And after that, pour boiling water over the cabbage, cover with a lid for 10-15 minutes.
Step 4. While we wait, prepare the marinade. To do this, pour salt, sugar and seasoning for Korean carrots into 1 liter of boiling water. Boil for 3 minutes and add 9% vinegar.
After letting it boil for another 30 seconds, remove from heat.
Step 5. Drain the now cooled plain water from the jar and fill it with our marinade to the very neck.
Screw the lid on tightly and turn the jar upside down.
In principle, everything is ready. All you have to do is wait until it cools completely and you can take it away for storage in a dark and cool place until winter. Cabbage always remains tasty and crispy.
Instant spicy cabbage in large pieces, Korean style
Instant Korean spicy cabbage is very tasty and aromatic. This recipe contains the words “to taste”, usually the amount of spices is indicated in the recipe. But for you it may be too sour or too sweet or even salty. Therefore, we always try Korean cabbage and adjust the spices to our taste.
Just be careful with pepper, it’s the seeds that give it the heat. You can add ground chili or paprika instead. When cooking constantly, it’s easy and simple to adjust the dish’s spiciness.
Ingredients:
- 1 kg cabbage;
- 2 pcs. carrots;
- 1 pod of red hot pepper;
- 3 cloves of garlic;
- 100 ml sunflower oil;
- 1 tbsp. l. 70% vinegar;
- salt and sugar - to taste.
So let's get started:
1. Cut the cabbage into large squares and, without disassembling, put it in a container.
2. Chop the carrots, remove the seeds from the pepper and cut into rings. We also peel and chop the garlic. You can simply crush the garlic.
3. Grind the carrots on a grater. Add all ingredients to cabbage.
If you like it spicier, then add seeds. After all, it is in them that the very fire is hidden.
