Salute to all! Cabbage season is in full swing, so it's time. Today we will learn how to cook Korean cabbage at home. This is an incredibly tasty and easy-to-prepare dish that can be marinated both for the winter and at any time for the festive table.

A distinctive feature of Korean cabbage is that it cooks very quickly. If you have little time, then 20 minutes is enough for you to prepare a delicious and crispy snack.

Korean cabbage is considered a healthy dietary product. It saturates the body with vitamins necessary in the cold season and at the same time burns excess fat. So to anyone who wants to lose weight, I recommend cooking it according to these recipes. Happy culinary creativity!

This dish is very aromatic, spicy in taste and moderately spicy. Korean cabbage is a crispy and healthy snack for any table. And it is prepared according to this recipe very easily and quickly.

Ingredients:

• Cabbage - 1 kg
• Carrot - 1 pc.
• Garlic - 3-4 cloves
• Vegetable oil - 100 ml
• Vinegar 9% - 2 tablespoons
• Salt - 1 teaspoon (heaped)
• Sugar - 2 teaspoons
• Coriander - 1 teaspoon
• Red ground pepper - 1/2 teaspoon
• Spices for Korean carrots (optional)

Finely shred the cabbage and add salt and sugar.

We press the vegetable until the juice appears.

Three carrots on a special grater (for Korean carrots), squeeze out the garlic.

Heat oil in a frying pan, add spices. We withstand 5-10 seconds.

Add the seasoning oil to the carrots and mix everything thoroughly.

Add this mixture to the cabbage.

Pour in the vinegar, stir.

Cover with a plate and put the press. Leave in a warm room for 9-10 hours. Transfer to a jar and store in the refrigerator.

Cooking fast Korean cabbage with carrots at home

Reader Irina shared this wonderful recipe with me. She assures that her Korean husband cannot be torn off by the ears from such cabbage. So let's try, friends!

Take:

• Cabbage - 0.5 kg
• Carrots - 0.5 kg
• Black pepper - 1 teaspoon
• Ground coriander - 2 teaspoons
• Garlic - 3 cloves
• Unrefined vegetable oil - 0.5 cups
• Salt - 1 tablespoon
• Sugar - 2 tablespoons
• Apple cider vinegar - 4 tablespoons

Step by step cooking method:

We rub the carrots on a special grater, chop the cabbage.

Black ground pepper and coriander are added to the carrots.

I put the garlic.

In vegetable oil, add salt, sugar and apple cider vinegar in the indicated proportions. We mix everything.

We shift the cabbage to the carrots and mix.

Pour in oil, stir.

Cover with a lid and put in the refrigerator for a couple of hours.

How to quickly cook Korean cabbage with beets according to a homemade recipe?

The finished Korean salad prepared according to this recipe will keep in the refrigerator for one week. So keep this in mind when you are planning to prepare a delicious snack for the table.

We will need:

• Head of cabbage
• Bulb
• head of garlic
• Seasonings (red ground pepper, coriander powder, flavor enhancer)
• Sugar
• Soy sauce
• Vinegar essence 70%
• Vegetable oil

Step by step cooking method:

Cabbage cut into large pieces and put in a saucepan. We remove the stalk.

Grate the beets for Korean salads.

Add beets to cabbage and mix well.

Add 3 tablespoons of coarse salt and 3 tablespoons (with a slide) of sugar.

Pour in 2 liters of boiling water.

Add 1 teaspoon of 70% vinegar essence.

We put the press and leave the cabbage to marinate for 14-15 hours.

Add spices and soy sauce to the finished serving of Korean salad.

Cut the onion into half rings.

In a heated frying pan, fry 1-2 teaspoons of red pepper in oil.

After 5 minutes, put the onion and keep it on the stove for another 7-8 minutes.

We filter the frying through cheesecloth.

Pour the salad with hot oil after frying the vegetables.

At the final stage, add chopped garlic and mix everything well.

Making Korean cabbage with carrot seasoning at home

This salad can be prepared in just 20 minutes! So be sure to take note, especially if you have no time to stand at the stove for a long time, and you really want to diversify the menu.

Ingredients:

• Cabbage - 1 head
• Carrot - 1 pc.
• Garlic - 2 cloves
• Dill
• Vegetable oil
• Red hot pepper
• Vinegar 6% - 1 tablespoon
• Salt - 2 tablespoons (heaped)
• Seasoning for carrots in Korean

Step by step cooking method:

Cabbage cut into cubes and pour boiling water.

We rub the carrots on a grater.

Finely chop the garlic.

Add it to the pepper mixture.

Cut the greens (dill) and pour it to the carrots.

Add carrots, a mixture of spices, salt and garlic to the cabbage. Pour vinegar 6% and mix everything. Add the heated vegetable oil to the salad.

Delicious Instant Korean Cabbage Recipe Without Carrots

Kimchi is one of the famous Korean dishes. Kankochi hot sauce is used for its preparation. It turns out an insanely delicious snack without carrots, try it yourself!

Prepare:

• Chinese cabbage - 1 kg
• Salt - 4 tablespoons
• Spicy seasoning "Kankochi"
• Water - 2 liters

Step by step cooking method:

We divide the head of Chinese cabbage into two equal parts.

Divide each half in half again to make such quarters.

Prepare the brine: pour water into the bowl and add salt, mix.

Immerse cabbage quarters in it.

We put the press and leave it for an hour.

We take out the cabbage from the brine, squeeze out the excess liquid and put it on a cutting board.

We coat each sheet with Kankochi.

Lubricate the container with hot sauce and put the finished snack in it.

We coat the top layer of cabbage and pour a little brine.

Cover with a lid and let it brew for a couple of hours. Store the finished dish in the refrigerator!

Korean-style homemade cabbage with carrots and beets for the winter - video

This savory appetizer with beets, carrots and garlic turns out to be very tasty. It goes especially well with fried, boiled and baked potatoes.

To prepare it, you will need the following ingredients:

• Cabbage - 1 head
• Carrots - 1-2 pcs.
• Beets - 1 pc.
• Hot pepper - 1 pc.
• Ground coriander - 0.5 teaspoon
• Sugar - 3 tablespoons
• Salt - 1 teaspoon
• Vegetable oil - 50 gr.
• Vinegar - 50 gr.
• Garlic - 1 head
• Bay leaf
• Carnation - 2 pcs.

For detailed instructions on cooking Korean cabbage with beets and carrots, see this video.

Korean cauliflower recipe at home

This dish is very tasty and healthy. Great side dish for meat and fish!

Take:

• Cauliflower - 1 kg
• Carrots - 2 pcs.
• Garlic - 5 cloves
• Water - 1 liter
• Sugar - 1 cup
• Salt - 2 tablespoons
• Vinegar 9% - 100 ml
• Vegetable oil - 50 ml
• Seasoning for carrots in Korean - 10 gr.

Step by step cooking method:

We disassemble the cauliflower into inflorescences.

We rub the carrots on a special grater.

Cut the garlic into slices.

We spread the cabbage in boiling water and keep it on fire for no more than five minutes.

Meanwhile, prepare the marinade: pour salt and sugar into boiling water, add 9% vinegar and vegetable oil. Mix everything well and remove from the stove after five minutes.

Remove the cabbage from the fire.

Add garlic.

Sprinkle with seasoning for carrots in Korean.

Lay out the carrots.

Pour in hot marinade. Close the lid and marinate for 5-6 hours.

We make Korean cabbage in jars in a cold way

A winter appetizer according to this recipe is prepared in just 12 hours. At the same time, it marinates perfectly in ordinary cold water. Try this cooking method if you have a lot of cabbage that has nowhere to go.

We will need:

• Carrots and cabbage in equal proportions
• 10 liters of water
• 2 cups salt
• 4 cups sugar
• 75 ml vinegar essence 70%
• Seasoning bag for Korean carrots

Step by step cooking method:

Shred carrots and cabbage, put in a container.

We prepare the brine: pour 10 liters of cold water into a bucket, add 2 cups of salt and 4 cups of sugar, as well as 75 ml of vinegar essence 70%. We mix our marinade well.

Add brine to cabbage.

Cover with a lid and leave to marinate for 12 hours.

Add seasoning for Korean carrots, mix, put cabbage in jars and close.

Do you like Korean cabbage? If so, will you prepare it for the winter? Share your opinion in the comments! I would be glad to chat with you. See you in the next articles!

Surely you have seen such a salad in the shops at the bazaar, where Koreans sell their famous Korean snacks by weight (popular with us!). It is very similar to the Korean carrot, although the taste is somewhat different. The salad is ideal in terms of ease of preparation, its availability and spicy, spicy taste. A spoonful of Korean cabbage on a dinner plate and any dish will sparkle with new colors of taste.

Try to chop the cabbage very thinly so that it turns out to be a long straw. I think that many will agree with me that the taste of the dish depends on the cutting.

Carrots are added to cabbage for brightness of the dish and taste. It needs to be grated for Korean carrots. The variety of carrots is very important. The best varieties with a blunt nose, bright orange. Such carrots will give sweetness and juiciness to the salad.

Put the prepared cabbage and carrots in a large deep bowl. We add to them dried or fresh, chopped chili peppers, garlic squeezed through a press and a collection of spices for Korean carrots. Usually it includes ground coriander, basil, cloves, red ground pepper.

Now you need to not only mix the salad with your hands, but shake it so that the salad releases juice. Add one tablespoon of sugar and vinegar.

Heat vegetable oil. You can, as for a Korean carrot salad, fry one chopped onion in oil. Remove the onion, and pour the oil in which it was fried into the cabbage.

In winter, Korean salad is simply irreplaceable!

Korean vegetables will please the receptors and brighten up the feeling of deprivation. In 100 grams of the finished dish there are no more than 80 kcal and a lot of fiber. By the way, accompanying meat, fish and poultry, any dishes with a pickled note help digestion.

And let vinegar not climb to the top of the hit parade of usefulness, but there is a sober place for it in the golden mean of a healthy diet, especially if you use a natural apple sample.

Cooking cabbage in Korean in the first recipe will require a hot marinade and elementary slicing into squares. Imagine, even without a shredder! Minute business. The beauty is marinated under oppression - only 14-15 hours. A quick story with awesome taste at home - it's time to cook!

Quick article navigation:

Marinate cabbage in brine for 14 hours under oppression

Main Ingredients:

• White cabbage - 3 kg
• Carrots - 3-4 pcs. medium size
• Garlic - 2 medium sized heads

For brine:

• Drinking water - 1 l
• Sugar - 2/3 cup
• Salt (coarse grinding, no additives) - 3 tbsp. spoons without a slide
• Vegetable oil (odorless) - 1 cup
• Vinegar (9%, table) - 1 cup
• Ground red pepper - 1 teaspoon
• Ground black pepper - 1 teaspoon (optional)
• Coriander (seeds, crushed in a mortar) - 1 teaspoon (optional)

Important notes:

• 1 glass - 250 ml
• You can use apple cider vinegar. Maybe a little less sour.
• Appetizing addition - any greens: ½ bunch of parsley / dill, finely chopped.
• Spices that can be added for the specified number of vegetables: 3-4 bay leaves, 7-8 pcs. cloves, 0.5-1 teaspoon of turmeric.
• We use enameled dishes or stainless steel.
• If you need less salad, just reduce all the ingredients by 2 times.
• Such cabbage is stored in the refrigerator for about a month. Very comfortably!

Cooking cabbage in Korean at home.

We cut the cabbage into squares. First, cut the head of cabbage in half and turn it over with a cut to the board. We cut each half along with a step of 2.5-4 cm. Then also across. We disassemble the squares by hand one by one.

Look at the photo below: a very quick and simple procedure.

We clean the garlic and cut it into thin plates (across the clove).

For carrots, you need a tool: a grater with a burner type nozzle for straws or a classic for Korean carrots. Three carrots, laying the cut obliquely to the blades to make the straws longer.

Mix chopped garlic and carrots.

Putting all the ingredients in a large saucepan - in layers. The first layer is carrots with garlic, then cabbage, and again carrots with garlic. We will do 2-3 repetitions, ending with a cabbage layer.

For brine, heat water to a boil and add sugar and salt to it. We stir.

Pour in the vinegar, pour in the oil and add red pepper and other spices that we use.

Bring the mixture to a boil, stirring constantly.

Remove the brine from the heat and pour over the vegetables in the pot, moving in a circle to distribute evenly.

We put the cutting under oppression. It can be a plate of suitable diameter and a plastic bottle of water (3-5 liters). Let's marinate in a cool place for 14-15 hours.

After marinating, remove the oppression and mix the vegetables.

Korean-style spicy cabbage is ready. Refrigerate before serving.

Practical ideas for any season.

• Can add bell pepper, 2-3 pcs. medium size for the specified number of vegetables.

Cut the pepper into thin strips - about 0.5 cm wide. It does not matter, along or across, a matter of taste. We are accustomed to cut the vegetable in half, remove the seeds and stalk, cut out the white membranes and chop the strips along the halves. You can cut across, then the strips will be shorter.

• In the same brine, you can pickle cauliflower and red cabbage.

With hot butter like for Korean carrots

The principle is classic, but the taste is authentic. Notes of coriander and fried onions, sharpness and bright crunch in cut into squares, sunny carrot sticks and curious cooking with pouring hot oil on spices.

We need:

• Cabbage - 0.5 kg
• Carrot - 0.25 kg
• Garlic - 2-3 cloves
• Onion - 1 pc. medium size
• Vinegar (apple or balsamic) - 1 tbsp. spoon
• Sugar - 1 tbsp. spoon
• Salt - ½ teaspoon without a slide
• Ground red pepper - 1/3 teaspoon
• Ground black pepper - ½ teaspoon
• Coriander (seeds, crushed) - 1.5 tsp

How we cook.

Vegetables are chopped in the same way as in the recipe above. Cabbage is crushed with salt.

The onion is fried in oil and removed. Vegetable cuts with spices are poured with hot oil.

Watch the video - clear, short, in close-ups.

We hope you like one of the options seriously. Korean-style quick cabbage is the same profitable recipe at home as all Korean salads. There is practically no fuss, and the feeling of a restaurant at home is 100%.

We wish you inspiration and see you in "Easy Recipes" - "Homemade"!.

Always have lightness and juiciness. And it does not matter at all which varieties will be used. As with white cabbage, and with Beijing, and with blue - the dishes are special, tender and nutritious. But if you add Korean-style carrots to the composition of such snacks, then they acquire a slightly different, more interesting flavor, without losing all of the above characteristics. from cabbage are already completely different, not similar to familiar dishes that deserve special attention.

In such an interesting variation, the salad has not only excellent taste notes, but also visually looks flawless. Delicate shades are mixed with bright, even provocative ones. The pleasant sharpness of cabbage is diluted with the tenderness of chicken meat and seasoned with the piquancy of Korean carrots.

For cabbage salad in Korean you need:

• 200 gr. chicken breast;
• 150 gr. white cabbage;
• 200 gr. carrots in Korean;
• 3 lettuce leaves;
• 1 head of onion;
• 3 large eggs;
• 50 gr. nuts;
• 120 gr. mayonnaise;
• 4 gr. salt.

Korean cabbage and carrot salad:

1. The chicken breast is washed, put in a saucepan, poured with water, salted and boiled for about 25 minutes. This time should be enough for the meat to cook properly. After, without getting out of the broth, cool and cut into small pieces.
2. The eggs are placed in a saucepan already filled with water and boiled for no more than 12 minutes. After their expiration, boiling water is drained, and cold water is poured in, in which I cool them, then they are cleaned and cut into small squares.
3. The cabbage is washed and cut on the board.
4. Carrots are squeezed from excess marinade and the strips are shortened.
5. Lettuce leaves are washed, dried and placed on the bottom of the dish.
6. The onion is cleaned and chopped with a knife into thin slices.
7. The nuts are laid out in a mortar and crushed there.
8. Pour all the products prepared for this moment into a salad bowl and pour mayonnaise, mix everything with a spoon. Sprinkle with chopped nuts and decorate with herbs.

Tip: so that the cabbage is not too rough, but, on the contrary, gives tenderness to the salad, after chopping it is recommended to add salt and crush it with your hands. Due to this, the mass will let in more juice and become much softer.

Korean salad with cabbage and carrots

It has grace and incredible beauty from Chinese cabbage. There are no frills, not expensive products in it, but this vegetable miracle turns out to be amazing. Tenderness here borders on piquancy, and a pleasant spicy shade is also present here. An amazing combination and real taste harmony, which is impossible to resist.

For a salad with Korean cabbage you need:

• 250 gr. Chinese cabbage;
• 150 gr. carrots in Korean;
• 1 medium pickled cucumber;
• 1 bell pepper;
• 30 ml. olive oil;
• 4 gr. salt;
• 5 gr. pepper.

Korean cabbage salad recipe:

1. Cabbage is initially washed thoroughly. Only already in its pure form it is put on the board and cut with a knife.
2. Squeeze carrots in Korean from excess marinade, shorten the strips.
3. The cucumber is cut into small pieces, but not too finely, otherwise the salad will be watery. Peppers are washed, the stalk and seeds are separated, cut into thin strips.
4. Spread all the products in a salad bowl and add oil, pepper and salt to them, mix.

Tip: Chopping Chinese cabbage without a knife has become a new trend in cooking. For this salad, it is also not necessary to chop the cabbage; if desired, it can be torn into small pieces with your hands.

Korean cabbage salad

It is simply impossible to call such an amazing composition poor. It has so many delicious and satisfying products that it already turns out, and not a simple snack. Chicken meat and ham make it hearty and original, while carrots enrich it with bright colors and emphasize all other components.

For cabbage salad in Korean you need:

• 350 gr. ham;
• 300 gr. chicken breast;
• 300 gr. Chinese cabbage;
• 150 grams of Korean carrots;
• 4 large eggs;
• 160 gr. mayonnaise;
• 50 gr. nut kernels.

Korean cabbage salad recipe:

1. The ham is placed on a board and cut into thin strips, then poured into a frying pan and fried.
2. Chicken meat is boiled in salted water and set aside from the heat in the broth to cool. Then the fillet is taken out and cut into pieces.
3. Chinese cabbage is washed and cut into strips with a knife. They shouldn't be too thin, but they shouldn't be too thick either.
4. The eggs are placed in a saucepan and poured with water, boiled for about twelve minutes, no more. Then the boiling water is drained, and they are transferred to ice water and are already cooled in it. After that, the eggs are cleaned and finely chopped.
5. Carrots are squeezed from excess marinade, cut into shorter strips.
6. The nuts are crushed with a knife.
7. All products are poured into one bowl, seasoned with mayonnaise and mixed.

Tip: you can not fry the ham, then cooking will be even simpler.

Korean fresh cabbage salad

Lightning cooking is a clear plus of this one. The whole process takes a matter of minutes, and the result is pleasantly pleasing. Tasty, quite satisfying, but still a light dish, which has a pleasant aroma, and the necessary sharpness, and amazing tenderness. In the appetizer, everything is perfect. Young cabbage is a special component that not only makes the salad light and juicy, but also gives airiness.

For a Korean salad of cabbage and carrots, you need:

• 200 gr. sausages;
• 200 gr. carrots in Korean;
• 200 gr. young cabbage;
• 35 gr. dill;
• 2 gr. salt;
• 120 gr. mayonnaise.

Salad with cabbage and carrots in Korean:

1. Cabbage, without disassembling into leaves, is washed and chopped into thin strips, salted and rubbed with hands.
2. Dill is washed, dried and cut very finely.
3. The sausage is freed from the film and cut into strips.
4. Korean-style carrots are squeezed, cut smaller.
5. Put all the products in a salad bowl and mix with a spoon.
6. Season everything with mayonnaise and mix again, add salt and pepper.

Tip: You can optionally add herbs to the salad, such as parsley or basil. With them, it will be much fresher and more aromatic.

Korean cabbage salad

A salad with a fruit additive is only at first glance a simple and unremarkable dish. In fact, it turns out to create an amazing miracle, in which there are a wide variety of flavors. All of them are combined in an incredible way, creating a harmony of taste and aroma. This dish is suitable for simple side dishes, and for meat. Even on the festive table, the appetizer will not seem simple, on the contrary, it is she who will attract all the attention to herself.

For Korean cabbage salad you need:

• 500 gr. white cabbage;
• 300 gr. carrots in Korean;
• 2 large apples;
• 1 beam head;
• 4 gr. salt;
• 30 gr. oils.

Korean cabbage salad:

1. Cabbage is washed, chopped with a knife into thin strips. Salt is added to it, rubbed a little with your hands, pressed down and set aside for a while.
2. Onions are peeled and washed in cold water, chopped with a knife into thin halves of rings.
3. The apple is washed, freed from the skin, cut and the middle is removed. After the fruit is cut into strips. To prevent the pieces from darkening, they are sprinkled with lemon juice or vinegar. A few drops of any of the selected components are enough for this.
4. Carrots must be squeezed a little with their hands, then put on the board and cut shorter.
5. Squeeze out the juiced cabbage, add Korean-style carrots, onions and apples, mix.
6. Be sure to taste and add salt if necessary.
7. Add oil, mix all the ingredients again.

Tip: Instead of a regular apple, you can also use kiwi or orange, which will add a slight sourness, but at the same time make the dish more original and fragrant.

Korean cabbage salads differ from other variations of dishes in their lightness and incredibly contrasting taste. Fill dishes with various sauces or plain butter. The decision here is only for the hostess. Naturally, it is more useful to use plain butter or sour cream as a dressing, but mayonnaise lovers simply cannot prove this. That is why it is worth considering personal preferences and wishes. Only then will the dish really be the best, as close to the ideal as possible. The composition may contain seafood that will make the salad nobler. Meat and sausages will give a completely different effect - the recipe will be hearty, able to satisfy even severe hunger. Even ordinary pasta can seem like something special if you also serve it with a spicy coleslaw, and what can we say about more complete dishes.