Korean instant cabbage is an appetizer that will be relevant for everyday and holiday menus. The salad turns out tasty, spicy and aromatic. We have selected 8 excellent recipes for this snack.
Instant Korean pickled cabbage
If you're tired of regular sauerkraut, try pickling it in a different way. Make Korean cabbage. It turns out more spicy, but retains the sourness we are used to.
- White cabbage 1 (kilograms)
- Carrot 1 (things)
- Vegetable oil 100 (milliliters)
- Table vinegar 9% 50 (milliliters)
- Granulated sugar 2 (teaspoons)
- Coriander 1 (teaspoons)
- Ground red pepper ½ (teaspoons)
- Ground white pepper ½ (teaspoons)
- Caraway ½ (teaspoons)
- Garlic 3 (parts)
- Salt 1 (teaspoons)
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How to make instant Korean crispy pickled cabbage? Wash the cabbage, remove the top leaves and cut out the stalk. Cut the cabbage into large pieces. -
Place the cabbage in a bowl, sprinkle it with sugar and mix with your hands. -
Wash the carrots, peel and grate into strips. Peel the garlic, chop it and mix with carrots. -
Place the frying pan on the fire, pour in the vegetable oil, heat it and remove from the heat. Add coriander, cumin, red and white pepper to the hot oil and stir. Then pour the aromatic oil mixture into the carrots and stir. -
Add vinegar and carrots with spices to the cabbage, add salt and mix well. -
Place pressure on top of the vegetables and leave at room temperature for 10-12 hours. -
When the cabbage is ready, transfer it to a sterilized jar and store in the refrigerator.
Bon appetit!
Instant Korean cabbage and carrots
A quick and tasty snack option for your table. Do-it-yourself Korean cabbage and carrots are much tastier than those bought at the market. This is a universal salad that goes well with meat and fish dishes.
Cooking time: 24 hours.
Cooking time: 40 min.
Servings: 4.
Ingredients:
- White cabbage – 0.5 kg.
- Carrots – 100 gr.
- Onion – 1 pc.
- Garlic – 3-4 teeth.
- Turmeric – 0.3 tsp.
- Vegetable oil – 2 tbsp.
- Hot pepper – 0.3 tsp.
- Ground black pepper – 0.5 tsp.
- Ground coriander – 1-2 tsp.
- Paprika – 1 tsp.
- Water – 0.4 l.
- Salt – 2-2.5 tsp.
- Sugar – 1.5 tbsp.
- Vinegar 9% – 2 tbsp.
Cooking process:
1. Prepare the necessary ingredients according to the list.
2. Cut the cabbage into cubes and lightly knead it with your hands.
3. Cut the onion into half rings, grate the carrots, chop the garlic. Mix vegetables. Heat vegetable oil in a frying pan, add dry spices and then pour the aromatic oil mixture into the vegetables and stir.
4. Boil water in a saucepan, add salt, sugar and vinegar.Pour the hot marinade into the vegetables, stir and let cool.
5. Place pressure on the vegetables and leave them for a day at room temperature. After this, store the finished Korean cabbage salad in the refrigerator.
Bon appetit!
Quick Korean cabbage with beets at home
An original spicy appetizer made from cabbage and beets in Korean. It is prepared simply and quickly, and surprises with its bright appearance and delicious taste.
Cooking time: 24 hours.
Cooking time: 30 min.
Servings: 5.
Ingredients:
- White cabbage – 1 kg.
- Carrots – 200 gr.
- Beetroot – 100 gr.
- Garlic – 1 tooth.
- Bay leaf – 1 pc.
- Allspice peas – 5-7 pcs.
- Salt – 0.5 tbsp.
- Sugar – 1 tbsp.
- Water – 0.5 l.
- Vinegar 9% – 50 ml.
Cooking process:
1. Grate the carrots on a coarse grater, cut the beets into large slices, and the garlic into thin slices.
2. Pour water into the pan, add salt, sugar, allspice and bay leaf. Bring the marinade to a boil, pour in the vinegar, stir and remove from heat.
3. Cut the cabbage into large cubes.
4. Place cabbage, beets, garlic and carrots in a sterilized jar in layers.
5. Pour the hot marinade over the vegetables.
6. When the workpiece has cooled, close the jar with a lid and place it in the refrigerator for a day.
7. Korean cabbage with beets is ready, you can serve this bright appetizer on the table.
Bon appetit!
Korean spicy cabbage slices with carrots
Korean-style spicy cabbage can serve as an original snack at any time of the year. Moreover, lovers of spicy food will appreciate Korean cabbage for its wonderful taste.
Cooking time: 9 o'clock.
Cooking time: 50 min.
Servings: 12.
Ingredients:
- Cabbage – 2.3 kg.
- Carrots – 350 gr.
- Garlic – 5 teeth.
- Vegetable oil – 75 ml.
- Salt – 1.5 tbsp.
- Sugar – 3 tbsp.
- Coriander – 3 tsp.
- Paprika – 1 tbsp.
- Ground red pepper – 1 tsp.
- Turmeric – 1 tsp.
- Vinegar essence – 1.5 tbsp.
Cooking process:
1. Cut the cabbage into medium-sized cubes.
2. Place the cabbage in a bowl, add salt and mix with your hands. Leave the cabbage for half an hour.
3. Grate the carrots on a coarse grater and mix it with the cabbage.
4. Add sugar, chopped garlic, paprika, hot pepper and ground coriander to the vegetables.
5. Next, pour in hot vegetable oil and vinegar essence, add turmeric. Mix everything thoroughly and leave for 8 hours.
6. Korean spicy cabbage is ready.
Bon appetit!
Crispy Korean cabbage with turmeric
It turns out that anyone can cook Korean-style cabbage at home. It cooks quite quickly, but if you want a richer taste, you can marinate for a longer time.
Cooking time: 12 hours.
Cooking time: 40 min.
Servings: 5.
Ingredients:
- White cabbage – 1 kg.
- Turmeric – 1 tsp.
- Carrot – 1 pc.
- Vegetable oil – 5-6 tbsp.
- Water – 0.5 l.
- Salt – 1.5 tbsp.
- Sugar – 80-100 gr.
- Vinegar 9% – 6 tbsp.
- Cinnamon – 0.5 sticks.
- Cloves – 5-6 pcs.
- Allspice peas – 5-6 pcs.
Cooking process:
1. Cut the cabbage into large squares, grate the carrots on a coarse grater, mix the vegetables with turmeric.
2. Then pour in the vegetable oil and stir again.
3. Cook the marinade. Pour water into the pan, add sugar, salt and dry spices. Boil the marinade covered for 2-3 minutes. Then remove the pan from the heat and add vinegar to the marinade.
4. Pour the hot marinade over the vegetables and leave under pressure for 8-12 hours.
5.Korean cabbage with turmeric is ready, store it in the refrigerator.
Bon appetit!
Korean Instant Cauliflower
Many people love pickled vegetables with spicy notes; such ready-made salads are often sold in stores. To make your snack completely natural, you can prepare it yourself. This recipe will give you great Korean-style cauliflower.
Cooking time: 6.5 hours.
Cooking time: 30 min.
Servings: 7.
Ingredients:
- Cauliflower – 0.7 kg.
- Carrots – 1 pc.
- Garlic – 5 teeth.
- Water – 1 l.
- Vinegar 9% – 1 tbsp.
- Salt – 2 tbsp.
- Sugar – 1 tbsp.
- Vegetable oil – 50 ml.
- Coriander - to taste.
- Sweet paprika - to taste.
- Mixture of peppers - to taste.
- Bay leaf - to taste.
Cooking process:
1. Wash the cauliflower well and soak in salted water.
2. Then disassemble the cabbage into inflorescences and blanch in boiling water for 1-2 minutes.
3. Prepare the marinade. Boil water, add salt, sugar, vinegar and vegetable oil. Cook it for 5 minutes. Pour the marinade over the cabbage. Peel the carrots and grate them.
4. Peel the garlic and cut into small slices.
5. Add garlic, carrots and spices to the almost cooled cauliflower marinade.
6. Place the workpiece in a cool place for 6 hours. This spicy Korean cauliflower goes well with any meat dish.
Bon appetit!
Korean instant cabbage
In our country it is Chinese cabbage, and in Korea it is kim chi. This is how wonderful, tasty dishes are born by mixing the culinary traditions of different countries. This appetizer will come in handy at any time of the year.
Cooking time: 12 hours.
Cooking time: 20 minutes.
Servings: 3.
Ingredients:
- Peking cabbage – 1 kg.
- Salt – 1 tbsp.
- Pepper paste – 1 tbsp.
- Sugar – 1 tsp.
Cooking process:
1. Wash the Chinese cabbage well under running water.
2. Cut the cabbage into medium-sized strips.
3. Transfer the cabbage to a large bowl, add salt and sugar, mix with your hands.
4. Place pressure on the cabbage and leave it for 6-8 hours.
5. Then rinse the salted cabbage under running water.
6. Use gloves to mix the cabbage and pepper paste. Leave the cabbage for another 3-4 hours.
7. Korean-style Beijing cabbage can be served sprinkled with sesame seeds.
Bon appetit!
A simple and tasty recipe for Korean cabbage with bell pepper
Oriental dishes have become very popular recently. We invite you to try a spicy Korean-style appetizer made from cabbage and bell pepper. It can be prepared and served immediately or rolled up for the winter.
Cooking time: 4 hours.
Cooking time: 60 min.
Servings: 5.
Ingredients:
- White cabbage – 1 kg.
- Carrot – 1 pc.
- Onions – 1 pc.
- Bell pepper – 0.5 pcs.
- Cucumber – 1 pc.
- Garlic – 4 teeth.
- Vinegar essence – 1 tsp.
- Vegetable oil – 5 tbsp.
- Ground coriander – 1 tsp.
- Ground black pepper – 1 tsp.
- Ground red pepper – 0.5 tsp.
- Sugar – 1.5 tbsp.
- Salt - to taste.
Cooking process:
1. Wash the cabbage, remove the top leaves and cut out the stalk. Chop the vegetable into strips.
2. Grate the carrots on a coarse grater and mix it with the cabbage, knead with your hands and leave for half an hour.
3. Wash the bell pepper, remove membranes and seeds, and cut into strips.
4. Cut the cucumber into slices.
5. After half an hour, squeeze out excess liquid from the cabbage.
6. Add cucumbers, pepper, salt and sugar, mix well.
7.Cut the onion into feathers and fry it in vegetable oil. Then add chopped garlic, ground pepper and coriander to the pan. Continue frying for 2-3 minutes.
8. Then add the contents of the frying pan to the vegetables, pour in the vinegar essence, mix well. In three hours, Korean cabbage will be ready to eat.
Bon appetit!
