Quick Korean Spicy Slaw Recipes

QUICK AND EASY SPICY KOREAN COLESLAW

Steps:

• Gather the ingredients.
• Combine the cabbage, carrot, onion, and scallions in a large bowl.
• Combine the garlic, soy sauce, vinegar, sugar, red pepper, sesame oil, and sesame seeds in a small bowl and mix.
• Pour the dressing over the vegetables and toss to combine. Taste for seasoning, adding salt and pepper if needed. Serve immediately or chill for a few hours to allow the flavors a chance to develop.

KOREAN SLAW WITH SPICY ROASTED SNAPPER

Steps:

• Heat oven to 425°F.
• In large bowl, beat sugar, lime juice, fish sauce, oil, gingerroot, chili garlic sauce and garlic with whisk. Add cabbage, radish and scallions; toss to combine. Set aside.
• Line cookie sheet with cooking parchment paper or foil. Place fillets on cookie sheet. Brush gochujang evenly over tops of fillets. Spoon 2 tablespoons bread crumbs on each fillet. Spread evenly over fish, pressing into sauce. Spray tops with cooking spray.
• Bake 13 to 15 minutes or until crust is brown and fish flakes easily with fork.
• Divide slaw among 4 serving plates; place fillet next to slaw on each. Drizzle with additional gochujang if desired. Serve immediately.

SPICY KOREAN COLESLAW

Steps:

• 1. Mix all of the dressing ingredients together in a small bowl.
• 2. Put cabbage, onions and scallion in large bowl. Pour dressing over the cabbage, onions, and scallions. Mix to combine.
• 3. Can be refrigerated for a few hours before serving for flavors to combine.