Here’s a recipe for Spicy Korean Slaw, a tangy and slightly spicy side dish that’s great with Korean BBQ, grilled meats, or as a refreshing salad on its own!
Ingredients:
For the Slaw:
- 4 cups cabbage, thinly sliced (Napa cabbage or regular green cabbage)
- 1 carrot, julienned
- 1 small cucumber, thinly sliced
- 2 green onions, thinly sliced
- 2 tbsp cilantro (optional)
For the Dressing:
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sugar or honey
- 1 tsp gochugaru (Korean red pepper flakes) (optional, for extra heat)
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp toasted sesame seeds (for garnish)
- Salt and pepper, to taste
Instructions:
1. Prepare the Vegetables:
- In a large mixing bowl, combine the thinly sliced cabbage, julienned carrot, cucumber, green onions, and cilantro (if using).
2. Make the Dressing:
- In a separate bowl, whisk together gochujang, rice vinegar, soy sauce, sesame oil, sugar or honey, minced garlic, grated ginger, and gochugaru (if using). Adjust the spice level by adding more or less gochujang and gochugaru to your taste.
3. Toss the Slaw:
- Pour the dressing over the prepared vegetables and toss everything together until the veggies are well coated in the spicy, tangy dressing.
4. Garnish and Serve:
- Sprinkle with toasted sesame seeds for extra crunch and garnish. Taste and adjust seasoning with salt and pepper, if necessary.
Serve:
- Serve immediately for a fresh, crunchy texture, or let it sit in the fridge for 20-30 minutes to allow the flavors to meld together.
Enjoy with:
- This slaw pairs perfectly with Korean BBQ, grilled meats, burgers, or even in tacos for a Korean-inspired twist.
- It’s also a great side dish for picnics or potlucks!
This Spicy Korean Slaw is refreshing, flavorful, and has just the right kick to complement any meal!