The winner of the Ukrainian cooking show "MasterChef," Yevhen Khlopotenko, has suggested a very tasty and healthy Korean dish made from cabbage.
Kimchi is one of the most beloved dishes in Korean cuisine. This appetizer has captured the hearts of many gourmets with its flavor and aroma. Even after some time, kimchi remains crunchy, and the marinade retains its taste, while the spicy flavor adds a delightful kick to the cabbage.
Ingredients
- 1 head of Napa cabbage (about 1 kg)
- 3 tbsp of rice flour or cornstarch
- 1 large carrot
- 1 bunch of green onions
- 1 radish or daikon (optional)
- 2 cm of ginger root
- 1 sweet pepper
- 150–300 g of chili pepper (to taste)
- 6 cloves of garlic
- 1 tsp of coriander seeds
- 50 ml of fish sauce
- 2 tbsp of sugar
- 8 tbsp of salt
- 500 ml of water
Preparation
Take the Napa cabbage, cut off the root, and slice it lengthwise into 4 parts. Then, cut each quarter crosswise into 3 pieces, advises "MasterChef" Khlopotenko. Separate the cabbage into leaves, rinse them, and drain in a colander. Sprinkle with 6 tbsp of salt, mix, and let it sit for 30–60 minutes for salting.
In a saucepan, combine 500 ml of water with 3 tbsp of rice flour or cornstarch. Cook over low heat, stirring, until the mixture thickens. Let it cool.
Prepare the sauce. Blend 1 sweet pepper, 150–300 g of chili pepper (seedless), garlic, and peeled ginger root in a blender. Add 2 tbsp of sugar, 2 tbsp of salt, and blend until smooth, suggests "MasterChef" Khlopotenko.
Cut the green onions into 4–5 cm pieces at an angle, and slice the carrot and daikon into thin strips.
Rinse the cabbage to remove excess salt and pat dry. Mix the cabbage with green onions, carrot, daikon, fish sauce, coriander, the starch mixture, and the sauce, ensuring each leaf is coated.
Allow the cabbage to marinate in the refrigerator for 1–2 days, covered with plastic wrap. The finished kimchi can be stored for about a month, reported "MasterChef" Khlopotenko.