Blindly Korean Spicy Cabbage, The Most Popular Korean Cuisine Among Chinese

Name: Blindly Korean Spicy Cabbage, The Most Popular Korean Cuisine Among Chinese
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Chinese cabbage; 50g Glutinous rice flour; 1/2 White radish; 1/2 root carrot; 1/2 onion; 1 piece apple; 1 piece Chives; a little White sesame; 30g Dried shrimp; 120g Red chili powder; 150g salt; 50ml Fish sauce

by Tuo Tuo Ma

4.7 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

When it comes to Korean cuisine, the most popular one is Korean kimchi, and the most famous Korean kimchi is undoubtedly spicy cabbage.

Spicy cabbage is a kind of food that has been passed down from generations to generations in North Korea and South Korea. In Korean families, no matter whether thick tea, light rice, or good wine and delicacy, spicy cabbage is inseparable as a side dish. Without this delicious side dish, you will always feel a little regretful.

In recent years, due to the influence of Hallyu Korean dramas, Korean food has begun to take a place in China. Spicy cabbage, the food that appears most frequently in Korean dramas, has also begun to be widely accepted by the Chinese public with the invasion of Hallyu culture. .

Other Korean cuisines may not be accepted by the Chinese because of the difference in taste. However, spicy cabbage has the same origin as Sichuan kimchi, and both are pickled and fermented vegetables. It is just that the taste is richer because of the addition of more auxiliary materials, so it is deeply loved by the majority of Chinese people.
In the northeastern part of China, it is easy to buy authentic spicy cabbage made by people in Yanbian, but in the mainland like Hubei, if you want to eat pure spicy cabbage, you can only do it yourself. But it takes a bit of courage to do it yourself, because the preparation and production process is quite complicated, so you really have to do it once, you might as well make more at a time, and you can eat it slowly in the refrigerator. "

Blindly Korean Spicy Cabbage, The Most Popular Korean Cuisine Among Chinese

1. One Chinese cabbage of about two kilograms, tear off the dry and yellow leaves on the surface.

Blindly Korean Spicy Cabbage, The Most Popular Korean Cuisine Among Chinese recipe

2. Cut the vegetable buns, tear them into slices, soak them in water and rinse them off.

3. Put the drained Chinese cabbage leaves piece by piece into a large food box. For each piece, sprinkle a layer of salt on the surface, then place another piece and sprinkle with salt, and repeat until all the leaves are Put them all in the box.

4. Put the lid on and put it in the refrigerator overnight.

5. Take it out the next day, you can see a lot of water marinated in the box.

6. Soak the marinated Chinese cabbage in pure water or cold boiling water and rinse, squeeze out the water for later use.

7. Add 50g of glutinous rice flour to 500g of water (1:10), mix well, then heat on low heat, and stir while boiling.

8. Turn off the heat when it is bubbling, and then continue to stir at the remaining temperature. After a while, it will become a paste-like thicker state. Let cool until it is completely cooled for later use. Whether the ingredients can stick together depends on it).

9. Rub the white radish into filaments.

10. Squeeze out the water and set aside.

11. Cut carrots, apples, and onions into pieces.

12. Add the cut into small pieces of fruits and vegetables together with the peeled garlic and ginger, add them to the cooking and beat them into a puree.

13. Add the cold glutinous rice paste to the shredded white radish, then add the red chili powder and mix well.

14. Add the chili sauce and mix well again.

15. Pour in the whipped fruit and vegetable puree, add small shrimp skin (better with shrimp paste), fish sauce and mix well.

16. Add white sesame seeds, chopped leeks and sugar, mix well, and serve as a marinade.

17. Take a piece of cabbage that has been squeezed out of water, and use a brush or hand to apply a layer of sauce evenly on both sides, and then add another piece of cabbage. Repeat this process until all the cabbage is coated.

18. Put the cabbage coated with sauce in the box neatly, and finally put a thicker sauce on the surface, cover it, and ferment at room temperature for 2-3 days (1 day at room temperature in summer, 3-5 days in winter). Then put it into a small box with better sealing performance, put it in the refrigerator for 5-7 days and start eating, and the taste will be best within 20-40 days.

Tips:
(Spicy cabbage tastes very strong, and the box used to pickle kimchi basically can’t be used for it. Even if it’s cleaned, it still smells like kimchi. So my house is a large box specially bought. It is used to marinate kimchi. Generally, it is no problem to marinate two to three Chinese cabbage. When placing them in small boxes in the refrigerator, it is best to use glassware with better sealing performance. First, it is not easy to odor, and second, it is not easy to spoil. It is more convenient to clean and does not affect other uses)