Korean cabbage recipe at home

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Korean cabbage kimchi recipe has many cooking variations. Real kimchi can only be made from Beijing cabbage. But since white cabbage is mainly common in Russia, most recipes are focused on it. Even Russified Koreans began to replace Beijing cabbage with white cabbage.

The main idea in this appetizer is its extraordinary spiciness. The flavor can be sweet, sour or s alty. Let's try to cook this popular and budget snack. We bring to your attention some excellent Korean cabbage recipes at home.

Classic

First of all, you need to consider the recipe according to which the Koreans themselves prepare the snack. Most likely, some products will be difficult to find. But in the relevant departments of large hypermarkets, they are still found. This version of the Chinese cabbage recipe in Korean assumes the use of fish sauce. This is exactly the product that is difficultto find. And it is sometimes replaced with anchovy paste mixed with soy sauce.

Required products:

• two small forks of Chinese cabbage;
• one large onion;
• a glass of chives;
• a small ginger root;
• half cup of rice flour;
• 1/4 cup red pepper flakes;
• half glass of fish sauce;
• two carrots;
• green onions;
• s alt, sugar and water.

Korean Cabbage Kimchi Snack Recipe

Kimchi in brine will cook for several days. It is believed that the longer it is soaked, the more appetizing it will turn out. But keeping cabbage in brine should not exceed 4-5 days.

Brine is prepared from one kilogram of s alt and five liters of water:

• Divide the s alt into two parts.
• Dissolve one half in water.
• The second part of the s alt will be used to layer cabbage leaves.
• Brine is prepared only from raw water. Cold water and s alt are combined by stirring: do not boil.

Now let's prepare the cabbage:

• It needs to be cut into large pieces. First, we divide the head of cabbage into 2 parts, cutting along. Then we cut each cabbage "share" across into about 3 parts. If you do not like large cabbage in a snack - cut a little smaller.
• Pour the cabbage prepared in this way with brine and leave for two days.
• If the stalk is not brittle, but bending -cabbage prepared.

Proceed to the next step of the Korean cabbage recipe.

Adding ingredients

First of all, the cabbage taken out of the s alt solution must be carefully squeezed out. The less juice and liquid remains in it, the tastier the dish will turn out. If you sprinkled cabbage leaves with additional s alt, then wash each leaf and remove s alt crystals.

1. Chop garlic cloves with a blender or squeeze through a press.
2. Ginger should be grated on a very fine grater.
3. Grate carrots on a Korean grater.
4. Cut the onion into very thin strips. It is even acceptable to grind it into mush.

Cooking rice flour pudding:

• To do this, boil half a glass of this flour in three glasses of water. It will take about half an hour to cook. The main thing is to achieve a viscous consistency.
• Combine the finished viscous product with the vegetable mass. Add fish sauce and pepper to the mixture.

And now you need to coat all the cabbage with such a kind of jelly. Each cabbage leaf must be covered with this mixture on both sides, placed in a container and put in a cold place for a day.

The whole procedure is done by hand (it's more convenient). Protect them with gloves: the pepper will burn the skin.

Appetizers are served at the table, cut into smaller pieces.

Korean Express Cabbage

Sometimes you want to taste a delicious snack at the most inopportune moment, when there is no Beijing cabbage and there is no time to run after it inscore. In such a situation, a quick Korean cabbage recipe from a white variety will help us out.

Required products for cooking:

• medium-sized head of cabbage - about 2 kg;
• four carrots;
• two heads (not to be confused with two cloves) of garlic;

For brine:

• liter of water;
• dessert spoon of vinegar essence (70%);
• a glass of sugar and odorless vegetable oil (oil is added to the cabbage itself);
• s alt - 3.5 tbsp;
• laurel leaf - 2 pieces;
• red pepper (ground) - 0.5 tsp.

Now let's move on to action

1. Cut or chop medium-sized cabbage.
2. Garlic skip through the press.
3. Carrots - through a Korean grater.
4. Place the vegetables prepared in this way in a dish suitable for preparing snacks. Mix everything thoroughly so that the garlic is distributed throughout the cabbage.
5. All components for making brine - boil.
6. Pour boiling solution over cabbage and pour in vinegar essence.
7. Mix everything again. When the brine in the cabbage has completely cooled down, the appetizer has reached readiness.

For a better taste, put it in the fridge for an hour. After that, it will become crunchy.

And again Chinese cabbage

The following recipe for Chinese cabbage in Korean also belongs to the category of "fast". It will reach readiness already 8-12 hours after the start of cooking.

Required Components:

• kilo Chinese cabbage;
• about 10 cloves of garlic;
• carrot;
• hot pepper (can be replaced with a teaspoon of ground red);
• bulb;
• a teaspoon of ground coriander;
• 10 black peppercorns;
• 5 tablespoons of unscented vegetable oil;
• 1 liter of water;
• one and a half tablespoons of s alt;
• 6 tablespoons of sugar;
• 80 ml vinegar 9%.

Making the Korean cabbage recipe a reality:

1. Cut the cabbage into squares: medium-sized.
2. Chop the onion into thin half rings.
3. Processing carrots on a Korean grater.
4. Chop the garlic to your taste. You can just finely crumble it.
5. Laying the future snack in layers: a layer of cabbage slices, a layer of carrots, a layer of onions.
6. Then, sprinkle everything with pepper and garlic, after which - with coriander and peppercorns. Better if the layers are not too thick.
7. Pour the vegetable layers with vegetable oil.
8. Preparing the brine: water, sugar, s alt. It needs to be boiled. Add vinegar to the brine only when you turn off the stove.
9. Pour the prepared marinade over the vegetables in a bowl and let them cool at room temperature. It is better to cover the container at this time with a lid.

Place the cooled snack in the refrigerator overnight. After the specified time, the snack is ready.

With soy sauce

Another variety of Korean cabbage recipe. Included in the appetizerincludes soy sauce and browned onion.

Product list:

• cabbage - 1 kg;
• onion - 1 piece;
• carrot - 1 piece;
• soy sauce - 2 tablespoons;
• garlic - 5 cloves;
• red pepper - 2 teaspoons;
• coriander - 1 teaspoon;
• one tablespoon each of sugar and s alt;
• vinegar 9% - 3 tablespoons;
• unflavored vegetable oil - 3 tablespoons;
• if you like parsley, you can add it.

Cooking technology:

1. We are preparing bulky dishes in which it will be convenient to mix vegetables.
2. Cut the cabbage into neat little squares.
3. Mix it with grated carrots on a Korean grater.
4. Pour sugar and s alt into them.
5. Knead the cabbage a little with your hands or with a wooden pestle.
6. Heat the oil in a deep frying pan and pour onion half rings into it.
7. Saute the onion on a quiet fire and after 2 minutes add pepper to it.
8. Pour in the soy sauce and heat the mixture for about one minute.

With the sauce, perhaps, while we finish and return to the vegetables. Carrots and cabbage under the influence of sugar and s alt managed to soften a little. This made them more receptive to the seasonings we'll be adding now:

1. Press garlic into a bowl with vegetables and add all the coriander norm.
2. Everything that we got in the pan, we add to the same bowl. Do not forget to stir the dish, distributing seasonings evenly. If your snack containsparsley is present - it's time to add it.
3. Now pour three tablespoons of vinegar. But you may find that you need more (or less) vinegar.
4. Cover the dish with a snack for further pickling.
5. After five hours it can already be put in the refrigerator. In the cold, the appetizer is aged for about seven hours and is served at the table. And if Korean-style cabbage marinates in a cold place for about a day, it will become even tastier.

Cabbage for the winter

Another version of a delicious snack. Try this simple Korean cabbage recipe for the winter. The recipe contains beets. It will make your delicious cabbage look beautiful too.

Products for cooking:

• 1 large cabbage head;
• 1 medium sized beets;
• 1 more carrots;
• 1 head of garlic;
• half a glass each of vegetable oil (refined) and vinegar (9%);
• 1, 5 teaspoons s alt and 3 tablespoons granulated sugar;
• liter of water;
• a generous pinch of coriander seeds.

Now let's get down to business

1. Cut cabbage into squares - about 5 centimeters each.
2. Chop the garlic with a knife and send it to the cabbage.
3. Onion - half rings.
4. Three carrots on a grater or cut into thin strips.
5. Process the beets in the same way as carrots and add to the vegetable mixture.
6. Boil water in a saucepan with sugar and s alt. In this water, boil the bay leaf with other spices (according torecipe).
7. At the end of the marinade, pour vinegar into it (after turning off the gas).
8. And now pour the oil into the cabbage and pour the ready, almost boiling marinade.
9. We put oppression on the dishes with cabbage so that it does not rise from the brine.

After a day of such a "depressed" state, the snack is ready! Arrange it in jars and cover tightly with lids.