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Korean food is very spicy due to the use of large amounts of red pepper. They are flavored with soups, snacks, meat. We may not like this, but we must not forget that Korea is a peninsula with a humid warm climate, pepper allows not only to preserve food there longer, but also to avoid intestinal infections. It is noteworthy that in the countries located there, the words "tasty" and "spicy" are synonyms.
Our favorite savory dishes cannot be fully attributed to traditional Korean cuisine. They are prepared with coriander, which is hardly used on the peninsula. This variation was invented by 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 their usual products, so they used what was available. Cabbage, pickled in korean, enjoys a well-deserved popularity 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 generally available. We immediately began not only to make them ourselves, but also to modify them. Housewives today even cook vegetables in Korean for the winter with might and main.
Kimchi
Without this dish, Korean cuisine is simply unthinkable, at home it is considered the main one. Usually kimchi is a specially prepared Chinese cabbage, but it is allowed to use radishes, cucumbers, eggplants or other vegetables instead. It is believed that this dish helps to lose weight, save from colds and hangovers.
Koryo-saram was first made from white cabbage. But we live in the XXI century, you can buy anything in the store, we will cook kimchi, as it should be, from Beijing. True, we offer you the simplest recipe, if you like it, try a more complex one.
Ingredients
You will need:
- Beijing cabbage - 1.5 kg;
- ground red pepper - 4 tbsp. spoons;
- garlic - 6 cloves;
- salt - 150 g;
- sugar - 1 tsp;
- water - 2 l.
It is better to take large cabbage, the most valuable part of it is the middle thick vein. If you can get some Korean red pepper flakes, take it, no - regular will do.
Preparation
Chinese cabbage free from spoiled and sluggish upper leaves, rinse, cut lengthwise into 4 pieces. Place in a wide enamel saucepan or large bowl.
Boil water, add salt, let cool, pour over 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 Peking cabbage, coat each leaf with pepper, sugar and garlic gruel.
Place the spiced piece in a 3L jar. Do the same with the rest of the parts.
Press down the cabbage well, it should all fit in the jar, fill it with the remaining brine.
Close the lid, put it in the refrigerator, take it to the cellar or to the balcony. After 2 days, kimchi can be eaten.
Prepared in this way and completely filled with brine korean cabbage for the winter it can be stored until spring.
Korean cabbage with carrots and turmeric
This pickled cabbage is not only very tasty, but also has a bright yellow color thanks to turmeric. This recipe is prepared without red pepper and garlic, so it will come out spicy, but not too spicy.
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 cups;
- salt - 1 tbsp. a spoon with a slide;
- vinegar (9%) - 6 tbsp. spoons;
- cloves - 5 pcs.;
- allspice - 5 pcs.;
- cinnamon - 0.5 sticks.
Preparation
Free the cabbage from the integumentary 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 over with vegetable oil, mix well.
Add spices, salt, sugar to the water and boil for 2-3 minutes. Pour in the vinegar.
Transfer the vegetables to a smaller container and cover with boiling marinade. Press down with a load and store in a warm place for 12 hours.
After 12 hours of marinating, try it out. If you like the taste, put it in the refrigerator, no - leave it for another hour or two.
Korean style pickled cabbage with beetroot
There is a fairly large Korean diaspora in Ukraine, many of its representatives are engaged in the cultivation of vegetables and the preparation of salads from them for sale. Beetroot 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. the spoon;
- sugar - 2 tbsp. spoons;
- vegetable oil - 100 ml;
- vinegar - 50 ml.
Nowadays, Korean salad dressing is often sold in the markets. You can use it to pickle any vegetables.
Preparation
Peel the cabbage from the integumentary 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 preparing.
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.
Divide the cooked Korean style cabbage with beets into the jars. Store in a cool place.
Conclusion
As you can see, Korean-style vegetables are easy to cook. We have provided simple adapted recipes, we hope you will like them. Enjoy your meal!
