Spicy and Sweet Cabbage & Doubanjiang Pickles
A Unique Cabbage Pickle Recipe with Doubanjiang
Discover an unusual yet delicious pickle made with cabbage and doubanjiang (spicy bean paste). This recipe offers a delightful crunchy texture and a flavorful punch that will awaken your taste buds. Check out the cooking process starting from 04:14.
Main Ingredients
- 100g Cabbage, cut into bite-sized squares for a satisfying crunch.
- 1/4 Cucumber, thinly sliced into rounds for a refreshing element.
- 1/2 Bell Pepper (use a colorful one for visual appeal), cut into squares.
- 3 cloves Garlic, thinly sliced for aromatic depth.
- 1 Korean Green Chili Pepper (Cheongyang Pepper), thinly sliced diagonally for a touch of heat (optional).
Spicy and Sweet Dressing
- 3 Tbsp Chili Oil, crucial for adding a rich flavor.
- 40g Sugar (white or brown), to balance the flavors.
- 60ml Vinegar (rice vinegar or apple cider vinegar recommended), for a bright acidity.
- 2 Tbsp Doubanjiang (spicy broad bean paste), for a deep umami and unique flavor.
- 3 Tbsp Chili Oil, crucial for adding a rich flavor.
- 40g Sugar (white or brown), to balance the flavors.
- 60ml Vinegar (rice vinegar or apple cider vinegar recommended), for a bright acidity.
- 2 Tbsp Doubanjiang (spicy broad bean paste), for a deep umami and unique flavor.
Cooking Instructions
Step 1
First, wash the cabbage thoroughly under running water. Then, cut it into approximately 2-3 cm square pieces, making them easy to eat. The key is to maintain a crisp texture.
Step 2
Wash the cucumber well, then slice it thinly into rounds, about 0.3 cm thick. If it has too many seeds, you can remove them.
Step 3
Core the colorful bell pepper and cut it into squares, similar in size to the cabbage pieces. Using a variety of colors like red and yellow will make the pickles more visually appealing.
Step 4
Combine the cut cabbage, cucumber, and bell pepper in a large bowl. Add 1-2 tablespoons of coarse salt and gently mix. Let it sit for about 30 minutes to draw out moisture and enhance crispness.
Step 5
Thinly slice the garlic cloves for added flavor. If you enjoy a spicier pickle, thinly slice the Korean green chili pepper diagonally.
Step 6
For an even fresher flavor, you can make your own chili oil by gently heating oil with chili flakes in a pan. (Skip this step if using store-bought chili oil).
Step 7
After 30 minutes of salting, gently squeeze out the excess water from the vegetables. Be careful not to squeeze too hard, as this could crush the vegetables.
Step 8
In a saucepan or deep skillet, combine the chili oil (homemade or store-bought), sugar, vinegar, and doubanjiang. Bring to a simmer over medium heat. Add the sliced garlic and chili peppers to the sauce and let them infuse their flavors as it cooks.
Step 9
Once the sauce comes to a boil, reduce the heat to low and let it simmer for another 1-2 minutes until slightly thickened. Pour the hot sauce over the drained vegetables and mix well to coat evenly. Transfer the pickles to a sterilized jar and let them mature in the refrigerator for at least one day for the best flavor. Enjoy your unique, tangy, and spicy homemade pickles!
