Composition / ingredients
Step-by-step cooking
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White cabbage cut into squares 2 by 2 cm. We peel the washed carrots and chop them with straws. Stir the cabbage and carrots with salt. Leave this mixture for 20 minutes until the cabbage gives juice. After the time has elapsed, the cabbage and carrots are lightly squeezed and put in a salad bowl, adding vinegar and granulated sugar to taste. We make a recess in the cabbage-carrot mixture and fill it with black and red pepper, ground corindra, chopped herbs and garlic passed through the press.
Separately, chop the onion into strips and fry it in a well-heated frying pan with vegetable oil until golden brown. Then we put the fried onion together with the butter in a cabbage funnel and mix the salad thoroughly. We send the salad to infuse in the refrigerator for several hours. Cabbage salad in Korean is ready, bon appetit!
Calorie content of the products possible in the dish
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Coriander greens - 25 kcal/100g
- Sea salt - 0 kcal/100g
- Ground coriander - 25 kcal/100g
