Spicy Korean Coleslaw Recipes

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QUICK KOREAN SPICY SLAW RECIPE



Quick Korean Spicy Slaw Recipe image

Provided by Heidi

Number Of Ingredients 12

1 small head napa cabbage (thinly sliced)
1 cup red cabbage (thinly sliced)
4 green onions (chopped)
1 large carrot (shredded)
1 red bell pepper (seeded and thinly sliced)
6 tablespoons seasoned rice vinegar
2-3 tablespoons gochujang (Korean chile paste, to your taste for heat)
2 tablespoons grapeseed or canola oil
2 cloves garlic (pressed)
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
2 tablespoons sesame seeds

Steps:

  • Add the cabbages, green onion, carrot and red bell pepper to a large bowl. To a glass jar fitted with a lid, add the rice vinegar, gochujang, oil, garlic, ginger and soy sauce. Shake well (or whisk if it doesn't incorporate) and pour over the cabbage mixture. Toss to coat and top with sesame seeds. Refrigerate for 15 minutes up to overnight.

QUICK AND EASY SPICY KOREAN COLESLAW



Quick and Easy Spicy Korean Coleslaw image

Korean salad can serve as an easy substitute for traditional kimchi.

Provided by Naomi Imatome-Yun

Categories     Side Dish     Salad

Time 15m

Yield 6

Number Of Ingredients 14

1 small head green cabbage, shredded into thin strips; or 1 bag shredded cabbage or slaw mix
1 cup red cabbage, thinly sliced, optional
1 carrot, julienned, optional
1 sweet onion, thinly sliced
4 or 5 scallions, chopped
3 cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons rice vinegar, or white vinegar
2 tablespoons sugar
2 tablespoons crushed red pepper ( kochukaru / gochugaru )
1 tablespoon sesame oil
1 tablespoon sesame seeds
Salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Gather the ingredients.
  • Combine the cabbage, carrot, onion, and scallions in a large bowl.
  • Combine the garlic, soy sauce, vinegar, sugar, red pepper, sesame oil, and sesame seeds in a small bowl and mix.
  • Pour the dressing over the vegetables and toss to combine. Taste for seasoning, adding salt and pepper if needed. Serve immediately or chill for a few hours to allow the flavors a chance to develop.

Nutrition Facts : Calories 133 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 6 g, Protein 5 g, SaturatedFat 0 g, Sodium 414 mg, Sugar 14 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

SPICY KOREAN COLESLAW



Spicy Korean Coleslaw image

Cabbage is a popular and healthy food, particularly in Korean cooking. This spicy version of cole slaw can be used as a replacement for Kimchi in a pinch!

Provided by Carolyn Haas

Categories     Other Salads

Time 10m

Number Of Ingredients 13

1 bag(s) coleslaw mix (or 1 small head cabbage, finely sliced)
1 c thinly sliced red cabbage (if not using bag mix)
1 c onion, thinly sliced
5 scallions, chopped
1 carrot, julienned (optional, especially if not using bagged cabbage)
3 clove garlic, minced
2 Tbsp soy sauce
2 Tbsp vinegar
1 Tbsp sesame oil
2 Tbsp sugar
1 Tbsp sesame seeds
1-2 Tbsp crushed red pepper flakes or kochujang paste, to taste
salt and pepper, to taste

Steps:

  • 1. Mix all of the dressing ingredients together in a small bowl.
  • 2. Put cabbage, onions and scallion in large bowl. Pour dressing over the cabbage, onions, and scallions. Mix to combine.
  • 3. Can be refrigerated for a few hours before serving for flavors to combine.

SPICY KOREAN-STYLE PORK MEDALLIONS ON ASIAN COLE SLAW



Spicy Korean-Style Pork Medallions on Asian Cole Slaw image

Make and share this Spicy Korean-Style Pork Medallions on Asian Cole Slaw recipe from Food.com.

Provided by evelynathens

Categories     Pork

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 20

1/3 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons light brown sugar
2 medium garlic cloves, minced
1 1/2 tablespoons minced fresh ginger
1/2 tablespoon sesame oil
2 teaspoons Asian chili sauce (like Sriracha)
1 1/4 lbs pork tenderloin, trimmed of all silverskin, cut on the diagonal into 1/2 medallions
1 lb napa cabbage, thinly sliced (6 C)
1 cup grated carrot (about 2 medium carrots)
1 red bell pepper, cut in fine julienne
4 scallions (both white and green parts)
1 tablespoon canola oil
1 teaspoon salt
2 tablespoons rice vinegar
1 tablespoon light brown sugar
1/2 tablespoon sesame oil
1 teaspoon Asian chili sauce (like Sriracha)
chopped roasted peanuts
chopped cilantro

Steps:

  • To make slaw: Toss the cabbage, carrots, red bell pepper and half of the scallions with the dressing. Let sit for 15 minutes, toss again and transfer to a large serving platter.
  • For pork: Mix together marinade ingredients (listed with pork). Toss the pork with 1/2 C of the sauce. Reserve the rest. Marinate for up to 2 hours in the refrigerator or 25 minutes at room temperature.
  • Heat 2 T canola oil in a heavy 12" skillet over a med-high flame until shimmering hot. Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate. Discard the marinade and add half of the pork medallions to the skillet, spacing them evenly. Cook them without touching until well browned, about 2 minutes. Flip and cook until the pork is just cooked through, about 2 more minutes. Set the pork on top of the slaw. Pour out the oil and wipe the pan with paper towels (if the drippings on the bottom of the pan look like they may burn, wash the pan). Return the pan to medium-high heat. Add the remaining 2 T canola oil and cook the remaining medallions in the same manner. Top the slaw with the remaining pork and pour the reserved sauce on top. Serve immediately, sprinkled with the rest of the sliced scallions, and your choice of garnish.

Nutrition Facts : Calories 353.2, Fat 15, SaturatedFat 3.5, Cholesterol 93.6, Sodium 2026.9, Carbohydrate 21.5, Fiber 3.4, Sugar 14.9, Protein 34

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