Once I had attended an International food festival in Bangalore. The Korean food stall caught my attention. Of course the very first thing was girls at the Korean counter. 😉 They were wearing their traditional Korean dress and looking really very pretty. And another reason was food!
Their food is simple but yet having a special flavor, color and texture to it. I tried the Kimchi salad there for the first time and since that day I wanted to try making it in my kitchen. And finally I did it.
Recipe is given below:
- Chinese cabbage 200 gms
- Sesame seeds 1 tea spoon
- Dark soya sauce 1 Table spoon
- Red chili sauce 1 Table spoon
- Vinegar 1 Table spoon
- Red chili flakes 1 table spoon
- Salt 1 table spoon
- Sugar/brown sugar 1 tea spoon
- Minced Garlic 1 clove
Chop the cabbage into shreds and wash it thoroughly.
In a bowl, put the shredded cabbage and add salt to it.
Mix the salt with cabbage and leave it aside for around 1 hour.
After one hour, wash the cabbage under the running tap water and drain using a colander.
Now in a bowl prepare the sauce. Add vinegar, dark soya sauce, salt, sugar, chili sauce, minced garlic, red chili flakes, and sesame seeds. Mix everything properly.
Now add the cabbage into the sauce and mix it well.
Fill the salad in an air tight jar and leave it outside for a day.
After one day, you can keep the salad jar in the fridge.
Use this salad whenever you want to have sticky rice or boiled noodles without using any curry.
I can guarantee it would tastes amazing!