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Korean dishes are very spicy due to the use of large amounts of red peppers. They flavor soups, snacks, meat. We may not like it, but we should not forget that Korea is a peninsula with a humid warm climate, pepper allows not only to keep food there longer, but also to avoid intestinal infections. It is noteworthy that in the countries located there, the words “tasty” and “spicy” are synonymous.
Our favorite savory dishes cannot be fully attributed to traditional Korean cuisine. They are made with coriander, which is almost never used on the peninsula. This variation was invented by the Koryo-saram – Koreans deported from the Far East at the beginning of the last century, who settled in the countries of the former Soviet Union. They simply did not have the opportunity to get the usual products, so they put into action what was available. Korean pickled cabbage is well-deservedly popular among lovers of spicy dishes.
cooking korean cabbage
Previously, only representatives of the diaspora were engaged in cooking vegetables in Korean. We bought them in the markets and put them mainly on the festive table, since their price was rather big. But gradually, recipes for Korean-style pickled cabbage and other vegetables became publicly available. We immediately began not only to make them ourselves, but also to modify them. Housewives today are preparing with might and main even vegetables in Korean for the winter.
kimchi
Without this dish, Korean cuisine is simply unthinkable, in the homeland it is considered the main one. Usually, kimchi is specially prepared Chinese cabbage, but radishes, cucumbers, eggplant, or other vegetables can be used instead. It is believed that this dish helps to lose weight, saves from colds and hangovers.
Koryo-saram was originally made from white cabbage. But we live in the XNUMXst century, you can buy anything in the store, we will cook kimchi, as expected, from Beijing. True, we offer you the simplest recipe, if you like it – try a more complex one.
Ingredients
You will need:
- Chinese cabbage – 1,5 kg;
- ground red pepper – 4 tbsp. spoons;
- garlic – 6 denticles;
- salt – 150 g;
- sugar – 1 h. spoon;
- water – 2 l.
It is better to take large cabbage, its most valuable part is the middle thick vein. If you manage to get some Korean red pepper flakes, take it, no, a regular one will do.
Preparation
Free the Beijing cabbage from spoiled and sluggish upper leaves, rinse, cut lengthwise into 4 pieces. Place in a wide enamel pan or large bowl.
Boil water, add salt, let cool, pour cabbage. Put oppression on it, let it salt for 10-12 hours.
Combine red pepper and crushed garlic with sugar, add 2-3 tablespoons of water, stir well.
Take out one quarter of Chinese cabbage, spread each leaf with a gruel of pepper, sugar and garlic.
Place the piece flavored with spices in a three-liter jar. Do the same with the rest of the parts.
Press down the cabbage well, it should all fit in the jar, pour the remaining brine.
Close the lid, refrigerate, take it to the cellar or to the balcony. You can eat kimchi after 2 days.
Korean cabbage prepared in this way and completely filled with brine for the winter can be stored until spring.
Korean cabbage with carrots and turmeric
This pickled cabbage is not only very tasty, but thanks to turmeric, it is colored bright yellow. This recipe is prepared without ground red pepper and garlic, so it will come out spicy, but not too hot.
Ingredients
Take:
- white cabbage – 1 kg;
- carrots – 200 g;
- vegetable oil – 6 tbsp. spoons;
- turmeric – 1 tsp.
For the marinade:
- water – 0,5 l;
- sugar – 0,5 glass;
- salt – 1 tbsp. spoon with a slide;
- vinegar (9%) – 6 tbsp. spoons;
- cloves – 5 pcs.;
- allspice – 5 pc.;
- Cinnamon – 0,5 sticks.
Preparation
Free the cabbage from the outer leaves, remove all coarse thick veins, cut into triangles, rhombuses or squares.
Grate carrots for cooking Korean vegetables or chop into small strips.
Combine vegetables, sprinkle with turmeric, pour vegetable oil, mix well.
Add spices, salt, sugar to the water and boil for 2-3 minutes. Pour in the vinegar.
Transfer vegetables to a smaller container, pour boiling marinade over. Press down with a load and put away for 12 hours in a warm place.
After 12 hours of pickling, try what happened. If you like the taste, put it in the refrigerator, if not, leave it for another hour or two.
Korean pickled cabbage with beetroot
In Ukraine, there is a fairly large Korean diaspora, many of its representatives are engaged in growing vegetables and preparing salads from them for sale. The table beet is called “beetroot” there and is one of the most popular products. We suggest marinating Korean cabbage with it for the winter.
Ingredients
You will need:
- cabbage – 1 kg;
- red beets – 400 g;
- garlic – 5 cloves;
- seasoning for Korean salads – 20 g.
For the marinade:
- water – 1 l;
- salt – 1 tbsp. a spoon;
- sugar – 2 tbsp. spoons;
- Vegetable oil – 100 ml;
- vinegar – 50 ml.
Now seasoning for Korean salads is often sold in the markets. With it, you can pickle any vegetables.
Preparation
Peel the cabbage from the outer leaves, remove the thickest veins, cut into squares. Peel the beets, grate them on a Korean vegetable grater or cut into thin strips.
Combine vegetables with seasoning and garlic passed through a press, mix well, rub with your hands, set aside while the marinade is being prepared.
Boil water with sugar, salt and vegetable oil. Add vinegar.
Pour vegetables with hot marinade, press down with a load and insist in a warm place for a day.
Arrange the prepared Korean-style cabbage with beets in jars. Store in a cool place.
Conclusion
As you can see, Korean-style vegetables are easy to cook. We have given simple adapted recipes, we hope you will like them. Enjoy your meal!