The main raw material of spicy cabbage is Chinese cabbage. It contains a lot of dietary fiber, which can moisten the intestines and detoxify, help gastrointestinal motility, promote digestion, stimulate defecation, and prevent constipation. Therefore, eating some spicy cabbage is good for the body. It's beneficial. Many people like to eat spicy cabbage but don't know how to pickle it. Today I will share with you an authentic recipe for Korean spicy cabbage, which is guaranteed to be more delicious than the bought ones.
I have a buddy who got married recently. The bride is a Korean girl. Before coming to China, his mother-in-law specially taught his wife how to make spicy cabbage and asked her to cook it for my buddy. I went to his house a few days ago and tasted the spicy cabbage made by his wife. It was indeed more delicious than what I bought in the supermarket. I will share the recipe below.
Korean spicy cabbage
The first step is to wash the Chinese cabbage without washing it. Remove the old leaves and cut off the roots. Then cut one cabbage into 4 pieces and put it into a large pot. Put a layer of cabbage and salt on it, then press it with a heavy object, and marinate it in a cool and ventilated place for 1 day and 1 night to remove excess moisture from the cabbage.
Step 2: After the cabbage is soaked in water, wash it three times in clean water to remove excess salt, then squeeze the water out of the cabbage with your hands, drain and set aside.
The third step is to grate the white radish, core the apples and pears and cut them into large pieces, cut the onions into large pieces, cut the ginger into cubes, and cut the green onions into sections. Pour all the seasonings into the meat grinder and grind. Beat for 2 minutes until it becomes a fine paste, set aside.
Step 4: Pour 1 pound of water into the milk pot, add 100 grams of glutinous rice flour, stir evenly and simmer over low heat until it turns into a thick glutinous rice paste. Turn off the heat and let cool.
The fifth step is to add an appropriate amount of chili powder to the glutinous rice paste, pour in the paste with seasonings, and stir evenly. The key to the taste of spicy cabbage is shrimp paste and fish sauce. Add the shrimp paste and fish sauce to the stirred paste, then add an appropriate amount of salt, sugar, appropriate amount of shredded green onions and radish, and the chili sauce is ready, yes! It's the layer of hot sauce smeared on the cabbage.
Step 6: Drain the water from the Chinese cabbage, apply a layer of hot sauce evenly on the surface, seal it in a basin or jar, and marinate in a dark and cool place for 15 days. The spicy cabbage is ready.
The marinating time has a great relationship with the room temperature. If it is summer, the marinating time should be appropriately reduced; if it is winter, the fermentation time should be extended.
Spicy cabbage is a little different from other pickles. Its fermentation does not rely on vinegar, but on glutinous rice flour. Therefore, you should add more ingredients when making it. The more ingredients you need, the more flavor you need, and the inside and outside should be evenly spread. , don’t miss any place.
After waiting for half a month, the spicy cabbage will be ready. You can eat it directly after taking it out. Cut it into thin strips and mix it with sesame oil to make a delicious side dish. There are many ways to eat spicy cabbage, and kimchi pot is also very delicious. Let me share with you a recipe made by my Korean wife - Korean pork belly, spicy cabbage and tofu soup. It is sour and spicy, appetizing, and very warm. It is very suitable for autumn.
Korean Pork Belly Spicy Cabbage and Tofu Soup
Prepare a piece of pork belly, a spicy cabbage, 2 green peppers, an onion, a garlic, a piece of tofu, a spoonful of Korean hot sauce, a A spoonful of beef powder and a bowl of water.
Method
1. Wash the pork belly and cut into thin slices, wash the green peppers and onions and cut into thick strips, and cut the spicy cabbage into thin strips.
2. Heat oil in a pan, add pork belly slices and stir-fry. When the meat changes color, add garlic and stir-fry until the aroma of garlic comes out. Add shredded spicy cabbage and stir-fry quickly.
3. Add a spoonful of Korean chili sauce and a spoonful of beef powder, stir-fry evenly, then pour in an appropriate amount of water, cook over high heat for 5 minutes, add tofu, onions, and green peppers, cook for 2 minutes, and then serve. Can turn off the heat.
4. The delicious Korean pork belly, spicy cabbage and tofu soup is ready. It is sour and spicy, and it goes very well with rice. If you like to eat, learn it quickly. I can eat 3 big bowls every time rice.