KOREAN CABBAGE
Make and share this Korean Cabbage recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Make a salt water mixture, soak the cabbage in it and drain it.
- Mix the cabbage with sat, green onions, garlic, red chilli and ginger root.
- Mix this mixture well, cover and refrigerate for 1-2 days.
- Put this salad in a jar as it can remain for many days.
Nutrition Facts : Calories 10.9, Fat 0.1, Sodium 5236.4, Carbohydrate 2.5, Fiber 0.6, Sugar 0.6, Protein 0.6
KIMCHI (KOREAN FERMENTED SPICY CABBAGE)
I finally made my first official batch of kimchi (fermented spicy cabbage) last week with great success.
Provided by mykoreaneats
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P2DT9h25m
Yield 14
Number Of Ingredients 16
Steps:
- Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Cut cabbage head into 2-inch pieces.
- Divide 3 cups water among 3 bowls. Stir 1 cup sea salt into each bowl of water. Sprinkle the remaining 1 cup sea salt over cabbage.
- Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours.
- Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours.
- Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature.
- Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed.
- Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed. Add radish and green onions and mix well.
- Coat each cabbage piece with chile mixture by using your hands. (Rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.
Nutrition Facts : Calories 88 calories, Carbohydrate 17.9 g, Cholesterol 3 mg, Fat 1.2 g, Fiber 5 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 24795.6 mg, Sugar 4.7 g
GILGEORI TOAST (KOREAN STREET TOAST WITH CABBAGE AND EGG)
Gilgeori toast, which literally means "street toast" in Korean, is a popular salty-sweet egg sandwich sold by many street-food vendors in Korea. For many who grew up there, it's a nostalgic snack, reminiscent of childhood. Eaten for breakfast or lunch, it's quick, easy and adaptable. If you don't have cabbage on hand, toss in any vegetables you have that would add crunch and flavor, such as sliced scallions or julienned zucchini. For a modern twist, try substituting the sugar with different flavors of jam, or dress the sandwich up with your favorite condiments and sandwich fixings.
Provided by Darun Kwak
Time 20m
Yield 1 sandwich
Number Of Ingredients 12
Steps:
- In a small bowl, combine cabbage, carrot, scallions, salt and pepper. Massage the vegetable mixture for 30 seconds, squeezing to tenderize. Crack in the egg and mix well.
- In a large cast-iron or nonstick skillet, melt 1 tablespoon butter over medium heat. Place both slices of the bread on the pan, moving them around to soak up all the melted butter on one side, and toast until golden-brown underneath, about 2 minutes. Add 1 tablespoon butter to the skillet, and flip the bread to soak up the butter and to toast on the other side until golden brown, 1 to 2 minutes. Transfer to a plate and sprinkle the top of each toast with 1/2 teaspoon sugar or slather the top of each with 1 teaspoon jam.
- In the same skillet, melt the remaining 1/2 tablespoon butter over medium heat. Add the cabbage mixture, and use one spatula in each hand to shape and hold it as it cooks to match the size of your bread. Cook the cabbage mixture just until it turns slightly golden underneath, 2 to 3 minutes. Carefully flip the mixture, top with ham and cheese, if using, and cook until the other side is golden underneath, 2 to 3 minutes.
- Transfer the cabbage mixture to one piece of sweetened toast. Top with ketchup and mayonnaise to taste, and add the remaining slice of bread, sweetened side down. Serve immediately, sliced in half if desired.
KOREAN CABBAGE KIMCHI
This recipe is a combination of 3 different recipes, that come the closest to the kimchi I prefer. The favorite kimchi vegetable is Chinese (or Napa) cabbage. The Koreans ferment it in enormous quantities. They then pack the kimchi into huge earthenware jars, bury the jars in the ground up to the neck, and cover the lids with straw until the kimchi is needed. Kimchi almost always includes hot pepper, usually dried and either ground or crushed into flakes. Because the ground dried hot pepper sold in Korean markets is generally fairly mild, Koreans can use generous quantities. Some of the Mexican (and New Mexican) ground peppers now sold in supermarkets are comparable. If you can't find ground pepper with a moderate heat level, you might combine sweet paprika and cayenne to suit your taste. Cooking time equals fermenting time.
Provided by Benthe Danish
Categories Vegetable
Time P3DT20m
Yield 6 Cups, 12 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve the 3 tablespoons salt in the water.
- Cut the cabbage into cut into 2-inch squares.
- Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it.
- Weight the cabbage down with a plate.
- Let the cabbage stand for 12 hours.
- Drain the cabbage, reserving the brine.
- Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt.
- Pack the mixture into a 2-quart jar.
- Pour enough of the reserved brine over the cabbage to cover it.
- Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag.
- Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days, until the kimchi is as sour as you like.
- Remove the brine bag, and cap the jar tightly.
- Store the kimchi in the refrigerator, where it will keep for months.
Nutrition Facts : Calories 16.5, Fat 0.2, Sodium 1948.4, Carbohydrate 3.5, Fiber 1.1, Sugar 1.6, Protein 1.1
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