Instant Korean cabbage - the most delicious recipes at home. Korean cabbage salad recipe Korean white cabbage with carrots

Korean cabbage salad is a spicy and piquant appetizer that fans of Asian cuisine will appreciate. Containing a minimum of calories, it fits perfectly into the diet menu and will not harm your figure. A wonderful light dish will be appropriate on the table at any time of the year, especially since you don’t need expensive and hard-to-find ingredients to prepare it.

Fresh cabbage contains: vitamins C, K, group B, phosphorus, calcium, fiber. In carrots: beta-carotene, iron, cobalt, magnesium, copper, zinc, chromium, iodine, fluorine, fiber. In onions: nitrogenous substances and medicinal phytoncides. In dietary olive oil: vitamins E, oxidants and oleic acid. Lemon contains: citrine, vitamins P, A, B1, B2, D.

The recipe for the “Korean Cabbage” salad has been known in China, Korea, and the Mediterranean countries for four thousand years, in various variations.

Korean fresh cabbage salad

Ingredients:

Korean pickled carrots - 200 grams.
White cabbage - half a medium-sized, tight fork.
Red onion - 1 large onion.
Lemon - 1 piece.
A teaspoon of sugar, plus another half for the onions.
Apple cider vinegar - 1 tbsp. spoon.
Olive oil.
Salt, black pepper.

Cooking process

Thoroughly wash all the ingredients, peel the carrots, onions, and remove the dirty green leaves from the cabbage.
Cut the onion into half rings and marinate. To do this, put the onion in a bowl, pour it with vinegar, no more than a tablespoon, the same amount of boiled water and add sugar (half a teaspoon), mix.
Finely chop the white cabbage using a food processor or a special grater. After chopping, lightly salt it and knead it. The salad tastes better if the cabbage is soft but slightly crunchy.
Add pickled onions and carrots, prepared in advance, to the cabbage.
Squeeze lemon juice into the salad, cutting the citrus fruit in half, being careful not to drop the bitter lemon seeds into the dish.
Add sugar (1 teaspoon).
Pour olive oil over the contents and mix. The amount of oil is used to taste.
Ready-made Korean salad from fresh cabbage will be decorated with a lemon flower and sprigs of fresh parsley.

In spring, cabbage and Korean carrot salad can be served every day for lunch as a cold appetizer. You will feel great, thanks to the fact that Korean cabbage salad with carrots is a real storehouse of vitamins.

Ingredients:

Carrots - half a kilogram.
White cabbage - half a fork.
Lean pork - 200 grams.
Blue onions - two large onions.
Vegetable oil - 2 tbsp. spoons.
Sesame - 15 grams.
Ground pepper: black and red - 5 grams each.
Sugar - 2 tbsp. spoons.
Garlic - 4 cloves.
Soy sauce - 25 ml.

Cooking process

Wash all products thoroughly. Remove the top green leaves from the cabbage. Peel the carrots, onions and garlic.
Cut the cabbage into two or one and a half centimeter cubes. Add a pinch of salt and press lightly. Let's put the cabbage aside.
Chop the carrots into long strips and grind with black and red pepper and salt. Pour soy sauce on top. Let the carrots sit in a deep bowl for a quarter of an hour.
Cut the onion into half rings and fry until golden brown in hot vegetable oil.
Cut the pork into thin slices. Place the chopped pork in a frying pan with the golden onions and fry it, not too much.
Crush the garlic in a mortar, mix with syrup from two tablespoons of boiled water and sugar.
Mix pork and onions with cabbage and carrots in a large deep dish.
Add sesame seeds, pour in sugar syrup with garlic, mix everything carefully.
Decorate Korean cabbage salad with pork greens and vegetable flowers.

Variations on the theme of spicy Korean cabbage salads

Let's prepare a Korean salad from Chinese cabbage, replacing it with white cabbage. First pour Korean-style Chinese cabbage with salted brine for three days, then wash it off the salt, cut it into cubes, and do the rest in the same way as the usual recipe. The salad of Chinese cabbage and Korean carrots turns out to be spicy, and pieces of sweet pepper soften its taste a little.

You will also like Korean cauliflower salad. It keeps for a long time in the refrigerator. Cauliflower for Korean salad is covered with marinade for two weeks.

Korean seaweed salad has an unusual, pleasant taste. Canned seaweed enriches Korean salad with iodine. There are a variety of recipes for Korean salads with seaweed: carrots, onions, olive oil or mayonnaise, and you’re done. If we add greens it will also turn out good.

The Korean cabbage salad in the photo looks very colorful.

Bon appetit!

A variety of spicy Korean snacks have long ceased to be an exotic delicacy for the Russian table, since they can be found not only in specialized stores, but also in large grocery markets. In addition, spicy salads serve as an excellent snack for vodka, and in combination with regular boiled potatoes they turn into an excellent dinner.

How to cook cabbage in Korean

If you don't trust the market traders, you can learn how to cook Korean cabbage yourself. To do this, it is not necessary to carefully collect the spices that are used in Korea and specify their proportions, since ready-made sachets with dressing are no less popular among gourmets. They often require minimal time and effort from the housewife: you just need to chop the vegetables, pour in the dressing and leave for several hours.

In addition, variations begin already when cutting vegetables. A classic Korean salad involves cutting the leaves into small squares so that they have a mixture of dense, crunchy, and thin sections. However, if you plan to make kimchi or Beijing salad, it is acceptable to chop it into long ribbons. Broccoli or cauliflower should be pickled whole inflorescences.

Pickling brine

If you definitely want to make a marinade for cabbage yourself, pay attention to the composition of spices indicated on the packaging of ready-made dressings: you can often find out the list of necessary seasonings there. For the basic recipe you will need vinegar, garlic, sugar, salt and bay leaf. Later, when you have mastered all the secrets of preparing this dish, you can experiment with adding other spices, such as cloves or red pepper.

Korean cabbage recipe

Classic recipes with Korean cabbage involve the use of white cabbage. Any novice housewife can pickle it so as to get delicious homemade salads for the winter, especially if she knows how to prepare ordinary pickles or other traditional pickles of Russian cuisine. Authentic Korean cabbage salads come with a wide variety of seasonings that give the dish a wonderful spicy flavor.

For the winter

Pickled and salted vegetables are great for long-term storage in canned form. Korean-style cabbage for the winter will become your family’s favorite dish if you like it spicy, and the step-by-step recipe for preparing such an appetizer will ultimately require very little time. Several 0.7 liter cans are enough to survive three winter months.

Ingredients

white young head of cabbage – 1 piece;
garlic – 5-6 cloves;
vinegar - 0.5 cups;
salt – 2 tablespoons;
peppercorns;
Bay leaf;
vegetable oil – 1 cup;
sugar – 100 grams;
chili pepper – 1 pc.;
carrot – 1 pc.

Cooking method

Shred the head of cabbage. Grate the carrots on a coarse grater, cut the chili into rings.
Mix a brine of vinegar, oil and spices.
Pour over the vegetables, mash with your hands and leave under pressure in a warm place for a couple of days.
Place the preparation in pre-sterilized jars and roll up. Leave them with the lids down for a couple of days and then remove.

Delicious Korean-style cauliflower can decorate your dinner table at any time of the year, since even frozen vegetables are suitable for this dish. However, it is preferable to use fresh inflorescences, as they are crispier and better absorbed by the spicy marinade. This snack may become your favorite as much as regular pickles.

Ingredients

cauliflower – 1 kg;
tomato – 2 pcs.;
sweet pepper – 2 pcs.;
hot pepper – 2 pcs.;
garlic – 3-4 cloves;
black peppercorns;
salt;
sugar – 3 tablespoons;
vinegar - 0.5 cups;
vegetable oil – 0.5 cups.

Cooking method

Divide the vegetables into small florets. Boil for five minutes in salted water, drain in a colander.
Grind tomatoes, peppers and garlic in a blender.
Mix vegetables with oil, vinegar, salt, sugar and spices. Bring to a boil.
Dip the inflorescences into this mixture and boil again.
While hot, place the workpiece in sterilized jars and seal.

A popular appetizer of Korean cuisine can be prepared at home - kimchi made from white cabbage or Beijing salad will not fully convey the characteristics of the dish, but if you use the necessary spices, it will turn out no worse. The original Korean cabbage kimchi recipe can be easily mastered in Russian cuisine.

Ingredients

Beijing salad – 1 head;
daikon – 2 pcs.;
sweet red pepper – 2 pcs.;
green onions – 1 bunch;
parsley – 1 bunch;
hot red paprika – 50 grams;
garlic – 1 pc.;
boiling water – 3 liters;
vegetable oil – 0.5 cups;
salt – 200 grams.

Cooking method

Cut the head of cabbage in half lengthwise.
Place in boiling water mixed with salt and leave for several hours.
Rinse the head of cabbage.
Prepare the filling: cut the vegetables into small cubes, chop the herbs, add butter and salt.
Pour over the Beijing salad and leave for a few more hours. It is recommended to eat every other day.

Beijing

If you don’t know how to cook Chinese cabbage in Korean, use the classic, simple, quick dressing recipe as a base. You can marinate Beijing salad with carrots or beets, you can add fresh herbs, then the instant spicy cabbage will turn out bright (as in the photo), aromatic and very tasty.

Ingredients

Beijing salad – 2 heads;
carrots – 1 pc.;
parsley – 1 bunch;
dill – 1 bunch;
red hot paprika – 2 tbsp;
salt – 4 tablespoons;
ground black pepper – 1 tbsp;
cloves – 1 teaspoon;
vegetable oil – 100 ml.

Cooking method

Shred the salad.
Add salt, pour boiling water over it and leave under pressure for several hours.
Finely chop the vegetables and herbs, mix the spices.
Add to salad, then top with oil.
Leave for several hours in a warm place.

With beets

The original quick recipe, thanks to which Korean cabbage with beets turns out aromatic and piquant, involves adding a large amount of vinegar. In addition, choose your favorite spices, a mixture of red and black pepper, you can add a little coriander, turmeric or saffron. It is recommended to serve this salad, to which beets are added, chilled.

Ingredients

red head of cabbage – 1 pc.;
beets – 5-6 pcs.;
carrots – 1 pc.;
a bunch of fresh herbs;
vinegar - 0.5 cups;
vegetable oil – 150 ml;
salt – 4 tablespoons;
red hot paprika – 2 tablespoons;
black peppercorns;
carnation.

Cooking method

Shred the head of cabbage.
Grate the beet and carrots; you must first peel them. It is recommended to use young, sweet beets.
Then you should put all the vegetables in a bowl, add salt and leave under pressure for several hours to release the juice.
Mix seasonings, oil and vinegar, add to vegetables. Leave for a few more hours.

Spicy salad

Instant Korean hot cabbage is delicious when you add fresh hot chili peppers. This product significantly reduces the time it takes you to make a salad, because the desired effect is achieved almost instantly. In addition, you can prepare a dish if you suddenly have guests.

Ingredients

white head of cabbage – 1 pc.;
chili – 2 pods;
fresh herbs – 1 bunch;
salt – 1 tablespoon;
vinegar – 1 tbsp;
vegetable oil - 3 tablespoons.

Cooking method

Chop the head of cabbage and cut the pepper into rings. Sprinkle with salt, add vinegar and leave under pressure for half an hour. If you don't have enough time, just mash the vegetables with your hands to release the juice.
Finely chop the greens and mix with vegetable oil.
Top up your appetizer.

Korean cabbage and carrots

A bright spring salad of cabbage and carrots in Korean can be whipped up to provide your family with a portion of vitamins at dinner. You can adjust the amount of spicy seasoning to your own taste, because a dish that is too spicy is unlikely to be eaten by children or those with stomach problems. If you add sugar, Korean cabbage salad will turn out tender and unusual.

Ingredients

white head of cabbage – 1 pc.;
carrots – 2 pcs.;
fresh herbs – 1 bunch;
salt – 3 tablespoons;
sugar – 2 tablespoons;
sweet paprika – 1 tbsp;
vinegar – 1 tbsp;
vegetable oil – 3 tablespoons;
garlic – 3 cloves.

Cooking method

Use a special grater to chop the carrots into long strips (as in the photo). Chop the head of cabbage with a knife.
Sprinkle the vegetables with salt, add vinegar, and press down. Leave for a couple of hours.
Prepare a dressing from sugar, pressed garlic, spices and oil.
Pour over the vegetables, stir and let sit for a few more minutes.

How to make Korean cabbage - cooking secrets

The answer to the question of how to make cabbage in Korean is contained in the classic set of spices provided for this appetizer. If you use a ready-made dressing from a bag or have already learned how to make it yourself, feel free to experiment - for example, Korean-style seaweed, cauliflower or broccoli turns out delicious, you can mix it with beets, carrots, asparagus or celery.

The tastiest thing is young white cabbage, cut into square pieces (as in the photo) - so if you don’t yet know how to cook Korean cabbage, start with the basic recipe. A spicy salad can serve as a full-fledged side dish for meat, but for Russian cuisine it is preferable to serve it as a cold appetizer at the beginning of a meal.

Video

Korean cuisine is becoming more and more popular every year. The original spicy salads appealed to many people, especially lovers of spicy foods. These dishes include fresh vegetables, herbs and spices, which have a beneficial effect on metabolism and improve well-being. What’s important is that they are calorie-free, which means you can eat them at any time without worrying about your figure. These dishes are very easy to prepare and even a novice housewife can handle them.

Korean cabbage salad recipe "Kimzee"

This dish can be called an analogue of our sauerkraut, but its taste is completely different, more piquant. You can buy it in the store, but the price there will be quite high, so you should learn how to cook Kimzee yourself.

White cabbage – 1 kg;
Onion – 1 pc.;
Garlic – 2 cloves;
Salt – 3 tbsp. spoons;
Ground red pepper and vinegar.

The head of cabbage should be chopped into as thin strips as possible and placed in a pan, sprinkled with salt. In this state, you need to leave the vegetable for several hours so that it gives juice and is thoroughly salted. After this, separately mix finely chopped onion, garlic and add red pepper.

Combine all the vegetables, mix well and put under a press for 3 days. You can use a board as a press, and place a bottle of water on it. If you want to enjoy the salad right away, you can add a little vinegar right away on the day of preparation.

Spicy Korean Cabbage Salad Recipe

The dish is suitable for both a regular dinner and a festive table. The dish contains many different spices that have a beneficial effect on the functioning of the body.

White cabbage - half a head;
Onion – 1 pc.;
Garlic – 2 cloves;
Carrots – 1 pc.;
Vegetable oil – 3 tbsp. spoons;
Ground black and red pepper, ground coriander, sea salt, cilantro, vinegar and sugar.

Remove the leaves from the head of cabbage and cut them into squares approximately 2x2 cm. Peel the carrots and cut into strips. Combine two vegetables, sprinkle with sea salt and leave for 20 minutes to form juice. Then squeeze out the vegetables, put them in a salad bowl and add vinegar and sugar. Make a small depression in the center, add other spices, chopped cilantro and garlic.

Separately, cut the onion into thin strips and fry it in vegetable oil until golden brown. Then transfer it along with the oil to the salad and stir well. Place everything in the refrigerator to infuse for several hours.

Recipe for Korean salad with Chinese cabbage and carrots

This dish is also called “Kim-chi”, however, in the original version it contains a vegetable of a certain type, kim-chi. It is almost impossible to purchase it in our area, so you can use Chinese cabbage. Recommendation: When mixing the salad with your hands, you should wear gloves to avoid damaging your skin.

Dressing ingredients:

Remove the stalk from the head of cabbage, cut it in half and cut it into strips no more than 2 cm wide. Take a wide container, put the cabbage there, add sugar, salt and remember with your hands. Place the weight and leave for 12 hours. Separately, prepare the Korean sauce. To do this, combine pepper, salt and add boiling water to obtain a consistency similar to pancake dough.

When everything has cooled, add finely chopped garlic and leave for 12 hours. Then rinse the cabbage thoroughly in water, squeeze out excess liquid and mix with the prepared sauce. It is recommended to do this with your hands so that it is evenly distributed throughout the salad.

Wrap the container with cling film and leave to infuse for 4 hours. After the time has passed, mix everything well, put it in jars and leave it in the refrigerator for a couple of days, which will allow you to achieve a richer taste.

Korean seaweed salad recipe

The original Megi-cha salad is prepared with meat and dried mega seaweed, which can be bought in oriental food stores.

Sea cabbage – 100 g;
Onion – 150 g;
Pork – 180 g;
Garlic – 3 cloves;
Vegetable oil – 180 g.
Monosodium glutamate – 2 g;
Coriander – 2 g;
Chili, salt and herbs.

In advance, you need to pour boiling water over the dry product and when the liquid has cooled completely, rinse everything several times in cold water. Cut the pork into strips and fry with the addition of onion, previously cut into half rings. Place cabbage in the finished meat and fry for another 10 minutes, and then turn off the heat. All that remains is to add chopped herbs, chili, spices and monosodium glutamate.

Korean Cauliflower Salad Recipe

This dish is ideal for lenten and vegetarian menus. You can store it in the refrigerator for quite a long time.

Cauliflower inflorescences – 250 g;
Carrots – 300 g;
Apple cider vinegar – 0.5 tbsp. spoons;
Salt – 0.5 teaspoon;
Vegetable oil – 80 g;
Parsley.

The inflorescences need to be washed thoroughly and then boiled for 8 minutes. Place them in a colander and leave for a while to drain. Grate the carrots on a fine grater, chop the parsley, and then add oil, vinegar and salt. After this, mix the salad thoroughly. Combine everything with cabbage and mix well.

Korean salad with spicy dressing

If you don't like too spicy food, then simply reduce the amount of hot ingredients. This dish can also be included in the Lenten menu.

White cabbage – 0.5 kg;
Green onion – 1 bunch;
Garlic – 4 cloves;
Salt – 1 teaspoon;
Sugar – 1 teaspoon;
Soy sauce – 1 tbsp. spoon;
Vegetable oil – 1 tbsp. spoon;
Sesame – 1 tbsp. spoon;
Hot red pepper.

You should start with cabbage. It should be finely chopped, add salt and grind thoroughly. After this, add vinegar. Chop the onion and garlic, and heat the sesame seeds a little in a dry frying pan and then grind them. Add sugar, pepper and sauce to them. Mix everything well and add to the cabbage. The salad should be left to steep for 1 hour.

Korean cabbage with beets

This dish is very popular. You can prepare it yourself or buy it in a store. In the first case, you can save a lot.

Ingredients used for marinade:

Water – 1 l;
Salt – 2 tbsp. spoons;
Sugar – 0.5 tbsp;
Vegetable oil – 0.5 tbsp;
Vinegar 9% – 40 ml;
Bay leaf, peppercorns.

To prepare a spicy salad, you need to wash the head of cabbage well, and then cut the leaves into 2x2 cm squares. The beets can be cut into strips or grated on a coarse grater. Chop the onion into half rings and the garlic into strips. Combine all ingredients. Make the marinade separately.

Mix everything except vinegar and boil for 10 minutes. After this, pour in the vinegar and mix well. Pour the prepared marinade over the vegetables and leave at room temperature for 7 hours. After that, leave it in the refrigerator for the same time.

Korean-style cabbage rolls

This is another salad option and does not use meat, only vegetables.

White cabbage – 1 head;
Carrots – 1.5 kg;
Ground chili pepper - 2.5 tbsp. spoons;
Salt – 2 tbsp. spoons;
Water – 1 l.

Cooking process

You should start by preparing the brine. To do this, add salt to the water, bring to a boil and cool. Grind the carrots on a coarse grater, combine with pepper and mix. Distribute the leaves and wrap the prepared carrots in them.

Place the finished cabbage rolls in a container, fill everything with brine and leave for a couple of days at room temperature, and then put it in the refrigerator for 10 days. Keep in mind that the amount of brine will decrease, which means it needs to be added periodically.

As you can see, there are a huge number of Korean salads that will help diversify your diet. By adding different ingredients, you can get new, no less original options. Bon appetit!

mjusli.ru

Korean spicy cabbage salad recipe. Of course, everyone loves spicy Korean salads - this is a wonderful appetizer that always quickly disappears from the holiday table. Spicy cabbage prepared at home can be stored in the refrigerator for a long time, so it can be prepared in large quantities in advance. And if you want to prepare a salad for the winter, just put the salad in a jar and sterilize it a little - the Korean cabbage is ready for the winter.

Korean cabbage salad

– 400 – 500 g cabbage;

– 60 – 70 g carrots;

– 3 tbsp. spoons of vegetable oil;

– 1 tbsp. a spoon (without a slide) of seasoning for Korean carrots;

– 1.5 teaspoons of salt (pickling);

– 2 teaspoons of sugar;

– 2 cloves of garlic;

– 2 tbsp. spoons of water + 1 teaspoon of vinegar essence.

How to cook:

Chop the white cabbage into strips. Rinse the carrots and also grate them into strips.

Korean cabbage salad

Transfer vegetables to a large cup or small saucepan.

Korean cabbage salad

Peel and chop the garlic cloves using a knife or pass through a press. Add garlic, salt, sugar, diluted vinegar and spices to the vegetables.

If you don't have ready-made seasoning, you can make it yourself. Grind a little coriander, cloves and add a pinch of ground black pepper and a pinch of red pepper - this is the main composition of the seasoning.

Korean cabbage salad

Mix the mixture with your hands and pour in hot vegetable oil. Toss the salad again and let marinate for at least one hour.

Korean cabbage salad

Place the finished salad in a salad bowl and serve garnished with fresh herbs.

Korean cabbage salad

If you want to put the salad in a jar, sterilize the jar with a metal lid. Fill the jar with lettuce. Fill the jar with the remaining salad liquid and sterilize for 5 - 6 minutes from the moment it boils. Turn the jar over and cool in this position.

vkussovet.net

Korean cabbage salad recipe (photo)

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

If you decide to cook a spicy appetizer and have white cabbage, garlic and carrots at your disposal, then consider yourself lucky. You have everything to easily prepare Korean cabbage salad:

Korean kim chi cabbage salad

Unfortunately, in our country, the kim-chi variety is not found as often as fans of Korean cuisine would like. Therefore, we suggest you use Chinese cabbage, which is sold on literally every corner. Don't forget to stock up on disposable gloves to help protect your hands from the hot pepper paste. Korean cabbage salad recipe:

Korean “Fast” cabbage salad recipe

For impatient housewives, we can recommend a recipe that won’t take much time. The cabbage turns out crispy and juicy, and the beets give the salad a beautiful, eye-catching raspberry hue. So, we bring to your attention Korean cabbage salad. Step-by-step preparation:

Peel one large beet and five carrots, rinse under running water and grate on a Korean carrot grater.
Chop the head of cabbage into thin strips.
Peel and chop two heads of garlic (namely heads, not cloves) with a knife.
Mix all the prepared ingredients, add three teaspoons of ground chili pepper and place them, compacting tightly, into glass jars.
For the brine, take one and a half liters of water, half a glass of sugar, three tablespoons of salt, ten peppercorns and a glass of vegetable oil.
Combine the ingredients in a suitable container and boil them on the stove. When the liquid has cooled, add two tablespoons of vinegar to it and season the cabbage. To ensure that the brine penetrates to the bottom, pierce the contents of the jar with a skewer or a knitting needle.

Cover the bowl with cabbage with gauze and leave to marinate for a day at room temperature. As you can see, it’s not such a difficult task to prepare a Korean-style cabbage salad. The recipe is quite simple, and the result is simply amazing!

Korean fresh cabbage salad

For those who have not had time to prepare a spicy appetizer according to all the rules, but really want to please themselves with a familiar taste, we recommend paying attention to this recipe. An appetizer of fresh vegetables and chicken ham will be a wonderful decoration for your table. Korean cabbage salad recipe:

Assorted salad of fresh vegetables

This vitamin-rich snack will be a hit with your guests, and its tangy flavor makes it a great pairing with spirits. How to make Korean cabbage salad? The recipe is:

First you will need to prepare all the vegetables. To do this, divide a kilogram of cauliflower into inflorescences, peel three carrots and grate them on a long grater, boil 200 grams of green beans in boiling water and cut into small pieces, peel three bell peppers from seeds and cut into long strips, pass four cloves of garlic through a press. .
For the 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 packet).
Pour the marinade over the prepared vegetables, stir, place in jars and cover with nylon lids.

In just 12 hours you will be able to please your guests with a spicy homemade appetizer.

Vegetable Korean salad

This Korean cabbage salad recipe is quite simple:

Divide a small head of cabbage into sheets and cut into large squares.
Grate two carrots into long strips.
Cut one cucumber into thin slices.
Cut one sweet pepper into strips.
To prepare the dressing, heat vegetable oil in a frying pan, add two teaspoons of salt, a spoonful of sugar, three tablespoons of soy sauce, a little suneli hop, 50 grams of vinegar and a spoonful of sesame seeds.
Stir the vegetables, add chopped garlic and hot dressing.

Place the salad in a glass jar and let it sit in the refrigerator for several hours.

Spicy seaweed salad

This original appetizer will have a familiar taste, although it won't look like Korean cabbage. Preparing the salad:

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

Conclusion

We hope that our tips will be useful to you in the future, and that the recipe for Korean cabbage salad will not seem too complicated. Bon appetit!

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Korean cabbage salad

Korean cabbage salad is a wonderful appetizer that is sure to please many. It has a rather pungent and spicy taste and aroma that will not leave fans of Korean cuisine indifferent.

INGREDIENTS

Cabbage 1/2 Pieces
Carrot 1 piece
Onion 1 piece
Vegetable oil 3 tbsp. spoons
Green onions 1 bunch
Ground black pepper To taste
Ground coriander To taste
Green cilantro 1 bunch
Garlic 2 cloves
Sea salt To taste
Vinegar To taste
Ground red pepper To taste
Sugar To taste

1. Cut the cabbage into cubes of approximately 2x2 cm. Wash, peel and chop the carrots into thin strips. Finely chop the cilantro, green onions and garlic. Cut the onion into half rings.

2. Mix cabbage and carrots in a deep salad bowl or bowl. Add salt and leave for 20 minutes to allow the cabbage to release its juice.

3. After the allotted time, lightly squeeze the cabbage-carrot mixture and drain the liquid. Add sugar and vinegar to taste, stir. Make a depression in the middle, add spices, chopped herbs and garlic.

4. Sauté chopped onions in vegetable oil in a well-heated frying pan until golden brown.

5. Add the fried onion along with the oil in which it was cooked to the rest of the salad ingredients, mix everything thoroughly.

6. Place the salad in the refrigerator for several hours to let it brew. Korean cabbage salad is ready! Bon appetit!

Good afternoon everyone, dear friends! Salads with cabbage are especially common on our table in winter. In winter, our body especially needs vitamins and such vitamin salads help us make up for their deficiency. Regardless of the seasons, I often prepare cabbage salad. Sometimes I add salt, but most often I prepare a Korean salad, the recipe for which I am publishing today. The salad is especially tasty when it sits for a while and all the vegetables are soaked in the marinade.

Ingredients for preparing salad:

white cabbage 500 grams
carrots 1-2 pieces
cucumber 1 piece
bell pepper 1 piece
garlic 3 cloves
ground red pepper (bitter or sweet) 1 teaspoon
cilantro (coriander) 1 teaspoon
salt to taste
sugar 0.5 teaspoon
vinegar 9% 1 tablespoon
soy sauce 1 tablespoon
vegetable oil 5 tablespoons

Korean cabbage salad preparation

Cut the cabbage into pieces, peel and cut or grate the carrots into strips, put everything in a cup.

Add salt to taste and mash until the cabbage becomes soft. In the photo below you can see how the cabbage turned out after I mashed it.

Cut the cucumber into strips, finely chop the garlic.

Cut the bell pepper into strips. Mix all the vegetables, if there is not enough salt, add salt and add sugar. Chop fresh cilantro and also add to a bowl with salad. I know that not everyone likes the taste and smell of cilantro, so they can skip this step. Also add ground red pepper; those who like the salad spicier add hot pepper, the rest sweet red pepper, mix everything. Now it's time to add soy sauce and vinegar to the salad.

Mix. Taste the salad; if it lacks salt, sugar or vinegar, add it. Lastly, add vegetable oil to the salad. Heat the oil in a frying pan, but do not bring it to the point where white smoke comes out, and put the coriander seeds mashed in a mortar into the hot oil, and immediately remove the frying pan from the heat. Season the salad with this oil. Cilantro in heated oil will release its maximum aroma. The salad is ready, but it will be much tastier if it is left for a couple of hours. You can prepare Korean cabbage salad the night before and leave it in the refrigerator overnight. Then it turns out the most delicious. I also recommend looking at other cabbage salad recipes.