Korean cuisine
KenyonFranecki
There were still two Chinese cabbage trees left at home that were stored in winter. Just in time to rest, on a whim, I made another time of Korean spicy cabbage to provide netizens with some reference for production. <br />"Spicy cabbage" is an important ingredient in making Korean food and can be used in many dishes. For example, fried rice cake with kimchi, bibimbap with stone pot, Korean cold noodles, fried kimchi with pork belly, fried kimchi with kimchi fried rice or fried noodles with kimchi, etc. can also be used as a side dish for drinking alcohol or a side dish for eating barbecue. In short, it is very widely used. <br />How to make "spicy cabbage" well is mainly to prepare the required raw materials in advance. The main raw materials are: Chinese cabbage, chili noodles, shredded chili peppers, ginger, garlic, leeks, pears and apples, as well as dried fish, fish sauce, salt, sugar, monosodium glutamate and white vinegar. These markets are available for sale. <br />Salt, it is best to use the crude salt used in northern pickles, so that the marinade will be faster. If not, you can also use refined salt. For seafood, we mainly choose light dried fish and fish sauce, which can further add the unique and special flavor of spicy cabbage and taste better. Of course, it's okay not to put it. Generally, North Korean spicy cabbage usually rarely puts season-flavor condiments. <br />The main steps and methods for making "spicy cabbage" are as follows;
