My Korean KitchenSpicy Korean Coleslaw
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Ingredients
Serves 6- 1 stalk green onion (, thinly sliced)
- 1 Tbsp lemon juice
- 1 tsp minced garlic
- 400 to 500 g cabbage ((0.9 to 1.1 pounds), cored )
- 60 g carrots ((2 ounces), julienned)
- 1 to 1.5 Tbsp Korean fish sauce (or 2 Tbsp regular soy sauce)
- 1 Tbsp (raw) castor sugar
- 2 Tbsp rice vinegar
- fine sea salt
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 2 Tbsp gochugaru ((Korean chili flakes))
- 6 perilla leaves ((optional), thinly sliced)
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Steps
- Step 1
Thinly slice the cabbage. Place it into a large mixing bowl. Sprinkle some salt and gently mix the cabbage to wilt it lightly.
- Step 2
Add the carrots and the sauce. Mix them well. Garnish with green onion and perilla leaves.
- Step 3
Serve. (It works very well with Korean BBQ.) Best to consume within 24 hours of making it.
Interactive, hands-free timers are available in the Supper app.
Thinly slice the cabbage. Place it into a large mixing bowl. Sprinkle some salt and gently mix the cabbage to wilt it lightly.
Source: My Korean Kitchen
