Spicy Korean Cabbage
8 servings
20 minutes
Spicy Korean cabbage is a tangy and aromatic dish soaked in a rich marinade that combines the heat of chili pepper, the spice of cloves, and the gentle sweetness of sugar. This recipe reflects the traditions of Korean cuisine where fermented and pickled vegetables play a key role. The flavor of the cabbage is rich and balanced with a pleasant spicy note that harmonizes well with other dishes. It can be served as a side to meat, used in salads, or simply enjoyed on its own. Thanks to the pickling process, the cabbage gains a crunchy texture and depth of flavor while garlic and carrots add freshness. It's not just an appetizer—it's a vibrant addition to any table that awakens appetite and enhances the taste of food.
1
Chop the cabbage coarsely, grate the carrot on a coarse grater, and slice the garlic into thin rounds.
- White cabbage: 1 kg
- Carrot: 1 piece
- Garlic: 1 head
2
Tightly layer the cabbage, carrots, and garlic.
- White cabbage: 1 kg
- Carrot: 1 piece
- Garlic: 1 head
3
Pour with hot marinade. Let it cool and put it in the fridge overnight.
- Water: 1.5 l
4
For the marinade, pour water into a pot, add all the listed spices, soy sauce, and vegetable oil.
- Water: 1.5 l
- Salt: 2 tablespoons
- Soy sauce: 2 tablespoons
- Sugar: 1 tablespoon
- Vinegar: 1 tablespoon
- Carnation: 3 pieces
- Ground chili pepper: 1.5 tablespoon
- Vegetable oil: 100 ml
5
Bring to a boil over medium heat, stirring constantly.
6
Remove the cloves after boiling.
- Carnation: 3 pieces