Instant Korean cabbage - the most delicious recipes. When you want something spicy: Korean-style pickled cabbage

03.08.2019 Seafood dishes

Korean vegetables will please the receptors and brighten up the feeling of deprivation. In 100 grams ready meal 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 utilities, but in the golden mean healthy eating there is a sober place for him, 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!

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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 enamelware or stainless steel.
If needed less lettuce, just reduce by 2 times all the ingredients.
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 nozzle for straws of the “Berner” type 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 large saucepan- in layers. The first layer is carrots with garlic, then cabbage, and again carrots with garlic. We will do 2-3 repetitions, finishing 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 plastic bottle with water (3-5 liters). Let's marinate in a cool place for 14-15 hours.

After marinating, remove the oppression and mix the vegetables.

spicy cabbage Korean 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 onion, sharpness and bright crunch in sliced 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. a spoon
Sugar - 1 tbsp. a 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. Hot oil is poured vegetable mix with spices.

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

We hope you like one of the options seriously. quick cabbage same in korean profitable recipe at home, like everyone else 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"!.

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- a salad that many loved. It is used both as a salad and as an appetizer.

There are many cooking recipes. Even in Korea itself, different provinces have their own recipe for this salad.

Here is one of the recipes. This salad will decorate any table and cook it very simply and not for long. And you can store it for about a month. Agree it is very convenient!

So, we need:

3 kg cabbage
3 large carrots
3 medium heads of garlic.

For brine:

1 liter of water
3 tbsp salt
2/3 cup sugar
1 glass of vegetable oil
1 cup 9% vinegar
1 tsp red pepper

How to prepare cabbage in Korean:

cut cabbage large pieces, grate carrots for Korean carrots, cut garlic into small slices. Lay in layers: a layer of carrots with garlic, a layer of cabbage.
Pour boiling brine, put oppression. The cabbage will be ready in 15 hours.

Ingredients

Head of cabbage - about 2 kilograms
Carrots - 2 pieces
Garlic - head
Seasoning for Korean carrots
Sunflower oil - 200 gr.,
Red pepper
Turmeric - about 1 teaspoon for brightening yellow color
For marinade:
Water - 1 liter
Sugar - 200 g.
Salt - 2 tablespoons
Bay leaf - 2 pcs.
Black pepper - 5 - 6 peas
Table vinegar 9% - 150 ml.

Cooking instructions

Cut the cabbage into squares about 3 by 3 cm.

cut carrots thin straw. Stir and pour boiling water to soften the cabbage. Cover and leave for 20 - 30 minutes. Warm up vegetable oil and add turmeric to it. Make sure that the oil is almost hot, but not hot, otherwise the turmeric will burn. To prepare the marinade, boil water in a saucepan and add sugar, salt, black pepper, Bay leaf. Let the solution boil for about 5 - 7 minutes, pour in the vinegar, bring to a boil and remove from heat. Drain the water from the cabbage, add the cooked sunflower oil with turmeric, chopped garlic, pepper, seasonings. Mix everything well and pour boiling marinade over. Pour the marinade up to the level of the cabbage. Cover the cabbage with a lid and leave room temperature until completely cool. Remove the cabbage from the refrigerator. Let the cabbage cool and you can eat.

There are times when you want something tasty and spicy. And in the house there is only white cabbage, a couple of carrots and a few cloves of garlic, then cook cabbage in Korean. Fast, tasty and simple.

Ingredients:

cabbage - 2 kg

carrots - 2 pieces

garlic - 1 head

Marinade:

water - 1 l

salt - 2 table. spoons

sugar - 1 table. spoons

vinegar - 2 table. spoons

cloves - 3 pieces (whole)

soy sauce - 2 table. spoons

ground red pepper - 1 table. a spoon

ground paprika - 0.5 table. spoons

nutmeg, ground coriander - to taste

vegetable oil - 100 ml

Cooking:

We cut the cabbage big chunks- 3-4 cm (you can also chop the cabbage), coarsely grate the carrots, finely chop the garlic. Mix everything and transfer to a bowl for salting.

Mix all the ingredients for the brine (except vinegar) and boil. Add vinegar, remove the cloves and pour the hot brine over the cabbage. Leave for several hours until completely cooled.

Transfer to glass jars or trays and refrigerate at least overnight. Store in the refrigerator for up to 1 week.

Enjoy your meal!

Advice.

Seasonings and spices can be added to this dish to taste.

In order not to buy a lot of spices, you can take Korean carrot seasoning, but you need to adjust the amount of salt, sugar and vinegar to taste.

http://mamaknows.ru/byistraya-kapusta-po-koreyski/

Korean cabbage for the winter

The recipe for Korean-style cabbage in homemade preparations in our conditions is prepared only from white cabbage. But, if you grow one yourself, or live closer to the eastern borders, then Korean-style cabbage for the winter is made from the original. But we will continue cooking from native cabbage, especially since our own dacha does not skimp on it and the taste of the workpiece does not suffer at all.

For the marinade

boiled water- 1 liter,
wine vinegar 9% - 100 ml,
coarse salt- 1 tbsp. spoon (with a slide),
ground red pepper, lavrushechka and dry dill at the discretion.

How to cook "Korean-style cabbage for the winter" according to the recipe

Cabbage heads (strong and small) are cut into quarters, or eighths and placed in stainless steel, or enamel pan, sprinkling with ground red pepper, crushed bay leaves and dry dill with seeds.

Then pour the boiling filling into the vegetables. We cover the heads of cabbage with a plate and put a small load. Your delicious exclusive will be ready in exactly a couple of days.

Korean cabbage.

Required ingredients:
2 medium head of cabbage,
3-4 medium carrots
2 heads of garlic
10 pods of hot pepper.

Brine:
for 4 liters of water
8 tbsp salt
8 tbsp vinegar
20 tbsp sugar

We cut the cabbage into small cubes, grate the carrots, garlic and pepper are not very fine, we put everything in layers of cabbage, carrots, garlic, pepper, etc.
Bring the brine to a boil and pour over the cabbage.
For 2 days under pressure.
After 2 days, it is ready to eat, I put the cabbage in jars, pour it with brine, and keep it all winter. from one serving the output is 2-3 cans (2 l.)

http://sotkiradosti.ru/domashnie-zagotovki-na-zimu/kapusta-po-koreyski-na-zimu#ixzz27enDR41L

Korean cuisine is distinguished by a special spiciness that can be found in almost all dishes. And today I propose to use it for cooking cabbage.

The early varieties have already departed, but the medium-late pickling ones are almost ready. Cabbage will turn out just wonderful with a spicy spicy taste.

Preparing this appetizer at home is very simple, and according to the proposed recipes, it is also fast. At the same time, it will turn out to be no worse than what you buy at grocery markets.

Such a cabbage always leaves the table first, because spicy taste many people like it.

Instant Korean Cabbage - The Most Delicious Appetizer Recipe in 2 Hours

If suddenly you want something spicy and juicy at the same time, then this option is a real lifesaver. Besides necessary products found in any refrigerator.

Ingredients:

white cabbage - 2 kg;
carrots - 4 pcs;
garlic - two large heads;
water - 1 l;
9% vinegar - 1 tbsp;
granulated sugar- 1 tbsp. without a slide;
odorless vegetable oil - 200 ml;
salt - 3.5 tbsp. (without slide);
lavrushka - 3 leaves;
spicy ground pepper- ½ tsp

Cooking progress:

Roughly chop the cabbage. How it will look - does not matter. It can be quite large pieces, thin strips or squares.

Peel the carrots and grate on the coarse side of the grater.

Clean the garlic from the husk. Grind.

Take a deep saucepan and put the prepared vegetables into it.

Pour water into a saucepan. Put sugar, salt, parsley, pepper into it, pour in the oil. Bring the brine to a boil. Turn off and add vinegar at this point.

Pour over the prepared cabbage and leave to cool completely.

A spicy snack can be served at the table, and the leftovers will be perfectly stored in a jar in the refrigerator. You can cut into it if you want. fresh cucumber and sweet bell pepper. Then it will get even better.

Delicious cabbage with seasoning for Korean carrots

This salad tastes a bit like Korean carrot, but still different. The appetizer is prepared very quickly - no more than 20 minutes pass from the start of cooking to the serving of the dish.

Ingredients:

white cabbage - 1 kg;
carrots - 450 gr;
deodorized vegetable oil - 190 ml;
table vinegar - 4 tbsp;
granulated sugar - 2.5 tablespoons;
garlic - 8 cloves;
hot red pepper - to taste;
salt - 1.5 tbsp;
spices for Korean carrots - 3 tbsp.

You need to try to cut the cabbage into thin long strips.

Carrots will add to the dish not only taste, but also brightness. It is best to grate it on a special grater, then it will turn out in the form of a thin long straw.

It is desirable that the carrot was sweet and juicy. The necessary qualities combine varieties with a blunt spout.

Transfer prepared vegetables to a deep bowl. Add chili - it can be in powder form or presented fresh pieces- minced garlic and spices.

As a rule, they include chopped basil, cloves, coriander and red hot pepper. Therefore, with the amount of pepper you need to be careful!

Now remember the mixture well with your hands so that the snack gives juice. Then add granulated sugar and pour in vinegar.

Heat vegetable oil in a frying pan. To improve the taste, you can put a chopped onion in it, and when it turns golden, remove it. Add it to the salad and stir.

The appetizer, in principle, is ready and it can already be served at the table. But in order for the cabbage to be well marinated, you can put it in a jar and put it in the refrigerator for two to three hours. This will only make the salad even tastier.

Korean cauliflower: quick and tasty

In this recipe, white varieties are replaced with more tender cauliflower "mushrooms". And instead of aggressive vinegar, fresh lemon juice is used.

Cabbage is moderately spicy and moderately salty. Although by trial and error, you can choose your own proportions of hot chili. Used as a flavor enhancer fragrant herbs- coriander (seed), cilantro and dill.

Ingredients:

carrots - 2 pcs;
odorless vegetable oil - 4 tbsp;
cauliflower inflorescence - 400 g;
water - 4 tablespoons;
chili pepper - 1 pc;
dill and cilantro - one bunch each;
green onion feather - 1 pc;
garlic - 2 cloves;
coriander - 1 tsp;
salt - 2 tsp without a slide;
granulated sugar - 1.5 tbsp;
lemon juice - 3 tbsp.

Cooking:

Disassemble the cabbage inflorescence into individual mushrooms and rinse them under running water.

Wash the greens and cut. I prefer to cut it coarsely, then it will give out its taste and aroma better.

Remove the seeds from the chili to reduce the heat and cut into small cubes. It is better to work with pepper in rubber gloves.

Remove the husk from the garlic cloves.

Place a pot of water on the stove. Salt it and boil the cauliflower. It will be ready in about three to four minutes after boiling. It all depends on the size of the mushrooms.

Drain the water into a separate bowl. A decoction will be needed to prepare the brine. Add salt, granulated sugar, vegetable oil to it and lemon juice. Bring the composition to a boil and immediately pour over the prepared cabbage.

Put the previously chopped greens in the same bowl, pass the garlic through the press. Sprinkle the appetizer with slices of pepper and coriander seeds on top.

Stir and refrigerate for a couple of hours. After the time is up, you can take a sample.

Korean cabbage kimchi (kimcha, chim-chim) - a recipe (method) for its preparation at home

Preparing such a cabbage is surprisingly simple.

Ingredients:

carrots - 150 g;
Beijing cabbage - two heads;
daikon (radish) - 150 g;
garlic - 50 g;
onion- 160 g;
ginger - 15 g;
salt - 230 g;
green onions - 55 g;
water - 500 ml;
fish sauce - 50 ml;
brown sugar - 3 tbsp;
flakes hot chili pepper - 4 tablespoons;
shnit onion - 50 g;
rice flour - 2.5 tbsp.

Cooking:

Rinse the cabbage. Cut it into two parts and push the leaves apart. Dip the vegetable in a bowl of water, and then fold it into a colander.

Now carefully sprinkle the surface of the leaves with salt. This will help the juices stand out and make them softer. Let it stand in this form for about four hours and salt. It needs to be turned over periodically to release as much juice as possible.

Mix in 500 ml of water rice flour with the help of a whisk. Put the composition on the stove and at minimum heat - with constant stirring - bring to a boil. As soon as bubbles appear, put granulated sugar into the mixture. Mix everything well so that it dissolves. Turn off the heat and let the mixture cool down.

Cut carrots, radish into thin short sticks. Chop both varieties of green onions.

Finely chop the peeled onion and ginger root with a blender. Mix the resulting mass with chopped vegetables. Pour it with cooked rice filling, add fish sauce and chili. To stir thoroughly.

Close up the bowl with filling cling film and let it sit like this for a bit.

4 hours have already passed and the cabbage is ready for pickling. Rinse it under running water to remove excess salt. Now put on your rubber gloves and get to work. With this filling, you must carefully coat each cabbage leaf.

Do not save the mixture: the more it is laid between the leaves, the tastier the cabbage will turn out.

Roll the processed half-forks into rolls and place in a jar. And keep warm for 24 hours. If you hold it even longer, then it will taste even more sour.

Serve at the table, pre-cut into convenient portioned pieces.

The most delicious Korean cabbage recipe with beets

To delicious snack cabbage with beets can be attributed from a series of Korean pickles. The salad is not only delicious, but also incredibly beautiful. So you can include it in the holiday table menu!

Ingredients:

white cabbage - medium-sized forks;
beets - 2 pcs.;
carrots - 1 pc.;
garlic - 5 cloves;
water - 1l;
vinegar 9% - 125 ml;
granulated sugar - ½ cup;
salt - 2 tbsp;
peppercorns - 12 pcs.;
bay leaf - 3 pcs.;
sunflower oil - 3 tbsp.

Cooking:

FROM cabbage leaves cut off thick veins. Cut the vegetable into squares.

Grate carrots.

Beets can be grated or cut into thin strips. In my version, the large side of a regular grater was used.

Peel the garlic cloves and cut into fairly large plates.

We shift all the prepared ingredients into a bowl with cabbage - carrots, garlic and beets. Mix the ingredients and transfer to a tall saucepan.

Now you need to prepare the marinade. Bring the water to a boil and start all the ingredients for the marinade, except for the vinegar.

After the marinade has boiled for 10 minutes, turn off the heat and remove all spices. Pour in the vinegar and pour over the prepared cabbage. Press it with a plate to “drown” in the marinade. Do not use yoke.

Let it cool completely and refrigerate for 24 hours. When serving, you can sprinkle with any herbs.