Thursday, April 18, 2013

Spicy Shredded Cabbage MuChim

Spicy Shredded Cabbage MuChim

Here is another favorite Korean side dish recipe adapted from www.aeriskitchen.com. I am addicted to this cabbage side dish. It has a nice balance of spicy, salty, tangy, and a touch of sweetness all in one. It is delicious eaten as a side dish alongside with rice, meats, seafood, and/or other vegetable side dishes. I'm satisfied just eating this with rice all by itself. It doesn't keep too long in the refrigerator, so you do want to consume it within a few days. I had mine for about three days and it was still delicious on the third day.

Half of a medium-size green cabbage, core removed, thinly sliced to fine shreds (1 pound, 453g)
2 thick stalks green onions, finely chopped (40g)
3 tablespoons Korean coarse red pepper powder (17g)**
2 tablespoons apple cider vinegar (21g)
1-1/2 tablespoons roasted sesame seeds (9g)**
1 tablespoon sesame oil (9g)**
1 tablespoon organic brown rice syrup (14g) or agave nectar
1 large garlic clove, finely minced (6g)
1 teaspoon salt (5g)

**These items can be purchased at a Korean market or any Asian stores that carries Korean products.

In a large mixing bowl, combine the cabbage and green onions. Set aside.

In a separate small bowl, combine the red pepper powder, vinegar, sesame seeds, sesame oil, brown rice syrup, garlic and salt. Stir the sauce with a spoon until thoroughly blended.

Add the red pepper powder sauce to the cabbage. Wearing a disposal vinyl glove, toss the cabbage and sauce until cabbage is thoroughly coated with the sauce.

Salad can be eaten right away or transfer to an airtight container and store in the refrigerator for up to a few days.

To serve, transfer desired amount to serving dish. Sprinkle with roasted black sesame and white sesame seeds for garnish. Eaten as a side dish alongside with any meat or seafood dishes and, of course, BROWN RICE.

Yield about 6 cups

1 comment:

  1. This would also be good by pressing the cabbage in a Japanese pickle press or weighted crock or bowl. The veggies are generously salted and pressed to remove excess water. Rinse the veggies in fresh water. The results are veggies that are much more crispy and delicious. The veggies can then be used according to the recipe provided.
    The procedure can be used with almost any veggie.
    Bell peppers, radishes, Daikon, and cucumbers are the best I have found. The heat is removed from the radish in this process, so if you like them hot don't press them.