Quick Korean Spicy Slaw Recipes

KOREAN PULLED PORK SANDWICH WITH ASIAN SLAW

Steps:

• For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking.
• Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder and pepper until smooth. Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
• Prepare the Caja China according to manufacturer's directions. Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours. Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes. Reserve the juices for the BBQ sauce.
• For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan. Add the shallots and cook until soft. Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced. Remove from the heat, add the vinegar and sesame oil.
• For the Asian slaw: Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved. Add the peas, carrots, cabbage and sesame seeds. Toss to combine; season with salt and pepper. Cover and refrigerate until cold, at least 1 hour.
• For serving: Using tongs, pull the pork into bite-size bits. Toss with the BBQ sauce. Mound some slaw on the bottoms of the buns. Top with the pork and the top bun.

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.

ASIAN SLAW

Steps:

• Very simply, you just mix the cabbage, carrots, ginger, chilli, lime zest and juice, the sesame seeds and oils with salt, then add a little sugar to taste. It will keep in the fridge for up to a couple of days.

ASIAN COLESLAW

Steps:

• In a large bowl, combine the cabbage, carrots, green onions and cilantro. In a small bowl, whisk together the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

SPICY KOREAN VEGETABLE SLAW

Steps:

• In a glass jar, add the rice vinegar, gochujang, coconut aminos, toasted sesame oil, ginger and garlic. Secure the lid and shake well to combine, making sure the gochujang paste is completely dissolved.
• In a large bowl, add the sliced cabbage, carrot, bell pepper, onions and half of the sesame seeds.
• Drizzle with dressing, tossing well to combine.
• Transfer to a serving bowl or platter and sprinkle with remaining sesame seeds.

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.