How to cook cabbage rolls in Korean

Stuffed cabbage is a traditional Eastern European dish. However, there are analogues in Asian cuisine. What is this dish, how to cook cabbage rolls in Korean? Read about this in the article.

An interesting menu item of Eastern European cuisine

If you decide to order stuffed cabbage in the restaurant, know that traditionally they are prepared as follows: minced meat is mixed with rice, buckwheat or corn and wrapped in fresh or pickled cabbage leaves. Then the semi-finished product is placed on a baking tray or in a cauldron, add onions, fried in a golden-brown color and carrots, and pour the creamy tomato sauce over the head. Sowing it is preliminary it is necessary to salt, pepper to taste, add a bay leaf. After stew until ready, periodically adding water.

There are different options for cooking cabbage rolls: grape, beet or young horseradish leaves can be used , forcemeat can be vegetable, for it mushrooms, cracklings or pearl barley are added to it. But in any case in the European version this is the second dish. But in Asia cabbage rolls are an acute snack. How to cook cabbage rolls in Korean? The recipe is described below.

Acute Asian snack: ingredients

Prepare cabbage rolls in Korean is very simple, with the task to cope and inexperienced culinary. The products for this spicy appetizer are the most common, which can be bought easily and inexpensively in the nearest market or in any supermarket.

So, ingredients for sharp cabbage rolls in Korean:

• White cabbage - 1 large head;
• Carrots in Korean - 0,5 kg;
• Vegetable oil (any, but it is better to take sunflower) - 70-100 ml;
• Vinegar 9% - 50 ml;
• Salt usual (not iodized) - 1 pinch;
• Sugar beet - 2 tablespoons without a slide.

Classic Recipe

In a large saucepan, boil water, put there cabbage head for 3 minutes without a stump (pre-cut), then take it out and cool it. When the cabbage cools, you need to carefully disassemble it on separate leaves.

On the leaves put the Korean carrots and carefully wrap so that the filling "peeking" on one side. If the cabbage leaf is preliminarily cut into two parts, removing the core in the middle, you will get small cabbage rolls in Korean. This is delicate work!

Now you need to cook a delicious marinade. In a large container boil half a liter of water, pour in there vinegar and vegetable oil, sprinkle salt and sugar. Mix everything until the sugar is completely dissolved. Boil again, and then gently pour hot marinade cabbage. Cover them with a plate, and from above place a load (for example, a half-liter jar of water). Leave for 10 hours at room temperature, then remove it for a day in the refrigerator. After 24 hours the dish is ready, you can start tasting.

We complicate the problem

You can not buy ready-made Korean carrots, but cook it at home. It's quite simple. The hostess will need 4-5 medium sized carrots and a pack of special spices (sold at each grocery store).

Cleaned carrots should be rubbed on a special or usual large grater. Sprinkle spices, pour 1 tablespoon of water, mix thoroughly, leave for one hour.

Even more piquant is the filling, if it is added chopped garlic (4-7 denticles), as well as finely chopped greens (dill, parsley, coriander), cumin.

Another version of the filling

Peeled and coarse carrots (4-5 pieces) should be fried in vegetable oil until golden. After putting it in a separate deep bowl. Add salt - one tablespoon without a slide, a half teaspoon of ground coriander, a good pinch of black ground pepper, chopped a large head of garlic. Mix thoroughly and leave to stand at room temperature. Twenty minutes later the delicious filling is ready. You can wrap cabbage rolls in Korean!

Very fast recipe

The classic recipe for an acute Korean snack takes at least a day. And what if there are guests coming in the evening, and the landlady wants to serve cabbage rolls with carrots as a spicy snack? There is an exit. You can cook this dish for an ultra-fast recipe.

First, you need to grate 5 large carrots on a large grater, cut the cabbage head into separate leaves. Next, prepare the marinade as described above. Boil it, put carrots and cabbage leaves here. Gently mix and leave for 20 minutes. After removing marinade leaves. Strain the carrots, add to it 1-2 crushed chives of garlic. The filling is wrapped in cabbage leaves in the form of rolls, which are folded into a deep container and poured again with a hot marinade. Leave to infuse at room temperature. After an hour cabbage rolls in Korean with carrots ready! In total, their preparation will take 1,5-2 hours.

Now you know how to cook marinated cabbage rolls. Bon Appetit!