Welcome to a recipe that will bring a burst of vibrant color and bold flavor to your table! This Korean-style marinated cabbage is inspired by the rich tradition of Korean side dishes, known as banchan. It's a delightful blend of spicy, sweet, and tangy notes, creating a crunchy and refreshing salad that's incredibly addictive. The secret to its beautiful pink hue is a touch of beet, which not only adds color but also a subtle earthy sweetness. Perfect as a zesty side dish or a standalone snack, this recipe is surprisingly easy to make and is sure to become a new favorite.
Korean-style marinated cabbage.
Ingredients for Korean-Style Marinated Cabbage
- 1 kg white cabbage
- 2 tsp red chili pepper paste
- 1 tbsp honey
- 2 cloves garlic
- 2 tsp ginger powder
- 2 tbsp dark soy sauce
- 3 tbsp balsamic vinegar
- 1 tsp sea salt
- 1 beet
- 1 L water
- 65 g vegetable oil
How to Make Korean-Style Marinated Cabbage
Add a tablespoon of honey and two teaspoons of hot chili pepper paste.
Slice a few cloves of garlic thinly.
Add coarse sea salt and ginger powder.
Prepare the marinade in a saucepan. Add one tablespoon of honey and two teaspoons of hot chili pepper paste. The pepper paste can be salty, so keep this in mind when you prepare the marinade!
Slice a few cloves of garlic thinly; the thinner you can slice them, the better.
Add coarse sea salt and ginger powder. You can substitute fresh ginger for the powder: grate the root on a fine grater and add one tablespoon of grated ginger to the saucepan.
Pour in the dark soy sauce.
Pour in the dark soy sauce. This type of soy sauce is different from what is typically used as a condiment at home. Dark soy sauce is thick and concentrated, so you use less of it.
Pour in vegetable or olive oil.
Pour in balsamic or flavored vinegar.
Grate the raw beet on a coarse vegetable grater.
Pour in vegetable or olive oil. Cold-pressed oil is suitable for marinades, as the marinade doesn’t need to be cooked for long, and most of the oil’s beneficial ingredients will be preserved even after heat treatment.
Pour in balsamic or flavored vinegar. I infuse my own vinegar with various spices. I put different seasonings in separate bottles and pour 9% vinegar over them. This recipe uses cinnamon, cloves, a chili pepper, and allspice.
Grate a raw beet on a coarse vegetable grater. Pour hot boiled water over it, then drain the water. Pour the beet-colored water into the saucepan. Don’t throw away the beet; it can be used for a vegetable salad. You could make an excellent Moroccan-style vegetable salad.
Shred the cabbage into thin strips.
Remove the outer leaves from the head of white cabbage. Shred the cabbage into thin strips; a vegetable slicer will help you do this expertly.
Gently squeeze with your hands to soften the cabbage.
Heat the marinade until it boils.
Pour the boiling marinade over the cabbage.
Place the shredded cabbage in a deep bowl. Gently squeeze it with your hands to make it softer.
Heat the marinade until it boils. Stir to ensure the honey and salt dissolve completely.
Pour the boiling marinade over the cabbage.
Mix the cabbage and marinade well.
Mix the cabbage and marinade well, so nothing is left at the bottom of the bowl.
Transfer the Korean-style marinated cabbage to a plastic or glass container and refrigerate for 24 hours.
Transfer the Korean-style marinated cabbage to a plastic or glass container and refrigerate for 24 hours. I recommend using a disposable or glass container for this recipe, as the beet marinade can stain!
And there you have it—a stunning and delicious Korean-style marinated cabbage, ready to brighten up any meal! After 24 hours in the fridge, the flavors will have melded together beautifully, resulting in a perfectly balanced, crunchy salad. Serve it alongside grilled meats, fish, or simply with a bowl of steamed rice to experience its full potential. Don't be afraid to adjust the spice level to your liking by adding more or less chili paste. We hope you enjoy this flavorful journey and that this recipe brings a touch of Korean culinary magic to your kitchen!
0 comments