Korean-style Chinese cabbage
Votes: 5
Time: 15 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
A recipe for a Korean-style salad with napa cabbage, ginger, and jalapeño peppers. Each layer is coated with a spicy fish sauce dressing. Served with fried rice or meat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 head of cabbage Chinese cabbage (Napa cabbage)
- 3 red jalapeno peppers, chopped
- 2 tbsp chopped ginger
- 4 cloves of garlic
- 6 green onions
- 1 tsp dried pepper flakes
- 2 tablespoons fish sauce
- 2 tbsp. salt
- 1/4 cup sugar
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Recipes with similar ingredients: Chinese cabbage (Napa), jalapeno pepper, ginger root, garlic, green onions, red pepper flakes, fish sauce
Cooking the dish according to the recipe:
- Prepare Korean seasoning for fermenting vegetables: In a food processor, combine jalapeño pepper, garlic, salt, sugar, ginger, red pepper flakes, and fish sauce.
- Cut the Napa cabbage leaves into 5 cm pieces, cut the green onions into 5 cm skewers; mix with hot seasoning or arrange the cabbage in layers, coating each layer with hot paste.
Leave in a cool place for 4 hours.
Serve cabbage as a side dish with fried rice or steak.
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