Friday, 24 July 2015

Korean coleslaw

Korean kitchen just goes above my understanding. How can fermentation on one hand produce something as noble as wine, yet also result in something as incomprehensible as kimchi? I just don't get it. This, however, is logic in a way even I can follow. Summer + BBQ season + new harvest carrots and cabbage... doesn't take Einstein to figure out that can only mean one thing: coleslaw. Much like  last year's take on this summer classic, this year's version takes its inspiration from Asia and from the Korean miracle condiment that has found home even in my fridge: gochujang paste.

These days that earthy chilli-based paste (result of fermentation, this too) can be found in regular supermarkets, so shop away! In case you have issues with gluten, steer clear though. If you want a lighter version, substitute half of the mayo with Greek yogurt.

As a side this is enough for 3, in burgers or hot dogs for 6

Korean coleslaw:

1 small new harvest cabbage (about 500 g head)
3 carrots
2 tsp rice vinegar (can be substituted with white vinegar)
2 tsp sugar

3 spring onions
bunch coriander
1/2 dl sesame seeds

Gochujang- mayo dressing:

2 dl mayo
1-2 tbsp Gochujang paste (to taste)
1/2 lime, juiced
1/4 tl sesame oil
1/4 tsp granulated garlic
salt, pepper (to taste)

Cut the cabbage in half, remove the hard core and outer leaves and shred finely. Peel and shred the carrots. Combine rice vinegar with sugar and add to the veggies. Let them soften a bit while you prepare the dressing.

Combine the ingredients for the dressing, check the taste and season with salt and pepper (add a touch of sugar if needed!). Stir into the salad and finally fold in chopped spring onion, coriander and sesame seeds. 

Serve. For instance with this Filippino pork belly...?




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