Okjubu's BBQ Soy Sauce Cabbage

Name: Okjubu's BBQ Soy Sauce Cabbage
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1/4 head cabbage; 3~4 Cheongyang peppers; soy sauce (to taste); sugar (to taste); water (to taste); 1/2 cup vinegar

Crispy and spicy BBQ-style cabbage pickle with vibrant acidity from not boiling the vinegar.

20 min Difficulty Easy side dish

Main ingredients

Cabbage Cheongyang Pepper Soy Sauce Vinegar

Ingredients needed 4 servings

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Cabbage Cheongyang Pepper Soy Sauce Vinegar

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Super SimpleHealthySide Dish

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.

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.

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Okjubu's BBQ Soy Sauce Cabbage

Main ingredients 🥩

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Ingredients needed 🛒4 servings