Korean Spicy Cabbage

Overview

Although I grew up in the Northeast, I really didn’t have much love for spicy cabbage when I was a child... Later, I don’t know whether it was the Koreans or the Yangzhou people who invented spicy cabbage fried rice... It’s delicious, just have authentic spicy cabbage and leftover rice. Rice is easy to get, but authentic spicy cabbage is hard to find... This is not a problem for me, who is a born foodie. I studied online, integrated multiple versions of the recipe, kept delving into experiments, and finally concluded the recipe of spicy cabbage (Reflection: If you had this spirit when you were in school, I would probably go to Peking University and Tsinghua University in the morning)

Tags

• side dishes
• apple
• cabbage
• chicken essence
• chili sauce
• garlic
• ginger powder
• pear
• white sugar
• salt

Ingredients

Steps

1. 1 Chop the cabbage into inch sections and marinate with appropriate amount of salt for about 12 hours. Then wash off the excess salt and squeeze out the water (it is recommended to dry it for a while)

   

2. 2 Peel 1 head of garlic, peel half an apple and half a pear, and chop them into fine pieces. It is best to make the garlic into minced garlic.

   

3. 3 Add ginger powder, sugar and chicken essence

   

4. 4 Add Korean chili sauce, I usually add about three spoons, it depends on your taste

   

5. 5 Don’t be sloppy when it comes to chili sauce. The key to success or failure is that I often use the “Huhu” brand. I also used the bagged “Xianxiao” brand made in Qingdao. I felt it wasn’t spicy enough

   

6. 6 Mix all ingredients and mix well

   

7. 7 Add the drained cabbage, stir evenly, cover with plastic wrap and put in the refrigerator. You can eat it in three days