Weeknight
Spicy Korean slaw
Cold, crunchy, gingery and just hot enough — a gochujang-mayo slaw adapted from Sue at My Korean Kitchen. The perfect foil to anything sticky, fried, or off a grill.
Adapted from Sue at mykoreankitchen.com — a generous, beautifully written Korean home-cooking site I return to constantly.
Method
- 01
Shred both cabbages as finely as you can — a sharp knife or a mandoline on the lowest setting. The finer the shred, the better the dressing clings.
- 02
Julienne the carrots into matchsticks. Slice the spring onions on the diagonal and roughly chop the coriander.
- 03
Whisk all the dressing ingredients together in a small bowl until smooth and glossy. Taste — more vinegar for lift, more gochujang for heat, a little more honey if it's too sharp.
- 04
Toss the vegetables in a big bowl, pour over the dressing and turn everything through with your hands until every strand is coated.
- 05
Rest for 5 minutes so the flavours settle, then scatter with toasted sesame seeds. Serve cold, ideally alongside sticky Korean chicken, pork belly, or piled into a warm flatbread.
Keep cooking
