Main ingredients 🥩
CabbageCheongyang PepperSoy SauceVinegar
Okjubu's BBQ Soy Sauce Cabbage
Crispy and spicy BBQ-style cabbage pickle with vibrant acidity from not boiling the vinegar.
🙋 Recommended for
- ⭐ Those who need a clean and spicy pickle to accompany grilled meat.
- ⭐ Those who want to use leftover cabbage to make a long-lasting side dish.
Ingredients needed 🛒4 servings
- 1/4 head cabbage
- 3~4 Cheongyang peppers
- soy sauce (to taste)
- sugar (to taste)
- water (to taste)
- 1/2 cup vinegar
Recipe 🍳
- Wash the cabbage thoroughly, then use a mandoline slicer to thinly shred it.
- Soak the shredded cabbage in cold water for a moment, then drain and remove all moisture.
- In a pot, combine soy sauce, sugar, and water to taste, and bring to a boil once to make the sauce. (Do not boil the vinegar together.)
- Place the drained cabbage in an airtight container and top with finely chopped Cheongyang peppers.
- First, pour 1/2 cup of raw vinegar evenly over the cabbage.
- Pour the hot boiled soy sauce mixture over the cabbage, close the lid, and let it ferment in the refrigerator for about 3 days.
- Thinly shred the cabbage, rinse in cold water, and drain.
- Mix soy sauce, sugar, and water, and bring to a boil.
- Place cabbage and Cheongyang peppers in a container, then pour in vinegar and the boiled soy sauce mixture.
Cooking tips 💡
- If you boil the vinegar with the soy sauce, its unique sour taste and aroma will dissipate, so the secret is to add it separately at the end.
- Right after completion, the sauce may look sparse, but due to osmotic pressure, the cabbage will release juice and become juicy.
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