Just made this with cilantro and basil since I don't have access to sesame leaves, and it is fantastic! Love the combination of flavors! Thank u for a great recipe
I'm new to your channel, and I'm absolutely loving everything about you and this channel! I love how cute you and your husband eating together. The recipes are easy to follow and I love the scenic footages in between. Thank you for making these videos.
I love this I’m from Hawaii and miss the authentic Korean food love kimchi all the kimchis all the side dishes I’m going to have to try this one mahalo
Thank you, this coleslaw I will definitely going to use for my moms bday party. The sesame leaves will I be able to find this now. I remember when I used to live by a Korean town and the wrap omg is so good.
you are so talented! i just found your channel today and i love it!!!!! i think your channel just changed my life...i usually am terrified of cooking. but your approach is so simple and fun! i'm so excited to go grocery shopping tomorrow to make your recipes!!! :) keep on being awesome!
+chunkym0m0 Thanks so much for your kind words and encouragement. I'm glad you feel less intimidated to cook, which is my goal for making these videos. Cooking can be really fun and relaxing, but you have to keep practicing and not be afraid to fail. Keep on being awesome too!
@@ChefJulieYoon I made this last night. I sub the perilla leaves with chives coz they don't sell it over here. The slaw is amazing!!! This recipe is a keeper. I will absolutely make this again 😘😘😘
Perilla leaves are different from sesame leaves, they taste quite different too, perilla leaves and seeds belong to the mint family and have a minty licorice kind of a taste to them in addition to the nutty flavor. So my question is are you using perilla leaves or sesame leaves. i live in Southern California and i will try to buy these leaves.
Hi Cathy, you're right because they are usually known as both sesame and perilla in the English translation. Both can be pressed into oils, but technically, they are perilla (with the jagged edges and subtle mint-like flavor). They might even be labeled as "sesame" when you see them packaged in the store, but most likely they'll really only sell one type of leaf- perilla. I hope this helps!
Looks good !! I gotta try this - my Ma makes an Asian type of slaw but she uses red wine vinegar - I asked her to make and she told me to do it myself!!! Lol. Ima try n outdo hers - she tells me her recipe is Paisan - I think she’s lying cuz no Italian dishes make this ?!? Urs looks great
Haha...love the competition with your mom. I feel like red wine vinegar tastes distinctly Italian to me, but I'm sure it's still really tasty. I like the fresh lime in this dressing...it really adds a nice punch!
+Chef Julie Yoon It looks so good! I'm going to try to make this soon. :) Question: Whenever I use cabbage for coleslaw, I always wonder "am I supposed to wash this???"
+Esther An I do a little bit of both. I wash it first before slicing, but if it seems dirty still, I'll wash it after slicing and let it drain in a strainer or spin it dry.
In essence, it won't have a kimchi taste, but it does cut the richness of some foods, like the pork belly I serve with it. So it still serves the same purpose. In fact, when I eat this Korean cole slaw, I often don't need kimchi too.
Hi! It looks like my exact knife is no longer available. It's the Shun Ken Onion and I love it. However, I have linked you a few versions of Shun 8-inch chef's knives that seem similar to mine based on their descriptions: amzn.to/2K6yRqT amzn.to/2lm6Cdh amzn.to/2M69iak I think you can't go wrong with any Shun knife because this brand is pretty reliable! I hope you found this helpful. Thanks for watching and I'm glad you enjoy my recipes! :)
Oops... sorry for the late reply, but I usually only keep it in the fridge for up to 2 days max because then I feel like the flavor gets too strong and it does become slightly watery and wilted.
Mmmmmmmm, looks delicious! I've noticed your use of sesame seeds, sesame oil, and sesame leaves; are there any Korean recipes with tahini sauce? (also made from sesame seeds:)
+Sandybell Ayala I was thinking of making Ddukbokki, but opted not to this season... sorry! Maybe in a future video somewhere down the line. Thanks for your request!
your sauce will ultimately end up much thinner because the salt will pull water out of all those water rich vegetables. try salting your cabbage down before you use it to help prevent that from happening.
I know what you're trying to say but it doesn't happen with this slaw. I usually salt my cabbage in other applications, but no need to for this recipe.
Hi +jiang julie ...not really, because the texture will be off. Regular cabbage is too thick and crunchy, but it's perfect for this slaw which kind of reminds me of a quick fresh kimchi, except sweeter and with a hint of lime!
The only the Korean is the gochugaru , everything else looks like the Vietnamese ingredients for their slaws. Sauce seem like the Vietnamese dipping sauce. Look good
You're right... it's very similar to Vietnamese dipping sauce (which I love), but Koreans use fish sauce for kimchi too, so this is kind of a riff on fresh kimchi as well.
+lara webs Oh man... I don't know if I could do that because I don't have enough ideas on making Korean vegan food, but it's a thought. Thanks for your suggestion!
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Just made this with cilantro and basil since I don't have access to sesame leaves, and it is fantastic! Love the combination of flavors! Thank u for a great recipe
Love this salad and really easy and tasty dressing. I always appreciate your recipes and direction. Thank you so much for sharing.
I'm new to your channel, and I'm absolutely loving everything about you and this channel! I love how cute you and your husband eating together. The recipes are easy to follow and I love the scenic footages in between. Thank you for making these videos.
I have tried your Perilla wrap for the first time . Wow! mind blowing it turn out lovely tasty flavor and healthy .
Your voice is soo soothing!! Thanks for your recipe!
I love this I’m from Hawaii and miss the authentic Korean food love kimchi all the kimchis all the side dishes I’m going to have to try this one mahalo
Your cabbage salad looks delish.
I would totally put pasta, somen or buckwheat noodles to make it a meal.
Great idea! Why didn't I think of that? Haha
So happy to find your channel! Just made some sides for the week. I’m adding this one.
Nice recipe!
I just want to say thank you! Keep on going with your yummy recipe! From Sweden
+Hina Law Hi from Chicago. Thanks for watching from Sweden!
ooh, nice slaw recipe. I am going to have to give this one a try for sure.
+Spoon Fork Heart Cool! I hope you do because it's a tasty one!
You are making my mouth water.
Tried the recipe and love it. My favorite slaw.
Thank you for sharing this recipe.
Great recipe
Look's yummy,korean food is so Good.👍
Glad you think so...I do too. What's your favorite Korean dish?
Lovely
This was absolutely amazing ❤❤❤❤
I just saw your recipes for the first time, I am an Indian...
I just love the way put the show up! keep going!!
Thanks so much. Welcome to our channel!
Looks delicious! Can't wait to try this soon!
+Bokeum Audrey Ko Thanks for inspiring me by saying you need more side dish ideas! :)
Another yummy recipe!! Thank you Julie!
+Ollie Umma Thanks! Have you ever made a version of this kind of Korean coleslaw before?
Going to make this. Looks delicious!!!
I'm definitely making it for my next bbq! :) Fish sauce, sugar and lime are delicious together so this has to be a winner.
+Yeae Gi Park I think you'll like it because it has all those classic Vietnamese / Korean flavors mixed together!
Julie.....that looks so very very good....I hope I can find a Korean Store around here...we are so not up with the times..
Definately have to try this. All I need are the leaves. I've been cooking more Asian lately so have built up my condiment collection. Thank you!
+Donna Fassano Nice... and if you can't find the leaves... seriously cilantro or mint would be just as good!
I made this tonight. It was so good. Thank you Chef Julie Yoon. Just subscribed.
Thank you, this coleslaw I will definitely going to use for my moms bday party. The sesame leaves will I be able to find this now. I remember when I used to live by a Korean town and the wrap omg is so good.
Thank you.
OMG this is super delicious
This on a hotdog or pulled chicken sandwich would be great!!
you are so talented! i just found your channel today and i love it!!!!! i think your channel just changed my life...i usually am terrified of cooking. but your approach is so simple and fun! i'm so excited to go grocery shopping tomorrow to make your recipes!!! :) keep on being awesome!
+chunkym0m0 Thanks so much for your kind words and encouragement. I'm glad you feel less intimidated to cook, which is my goal for making these videos. Cooking can be really fun and relaxing, but you have to keep practicing and not be afraid to fail. Keep on being awesome too!
This looks yummy! Thanks for uploading this!! :)
Ooohhh... I'm definitely gonna make this tomorrow 😍😍😍
Did you end up making it? I made it twice after reposting it on my instagram! Haha.
@@ChefJulieYoon no. My mom used up my cabbage boohoo. Will let you know when I make it soon 😘
@@ChefJulieYoon I made this last night. I sub the perilla leaves with chives coz they don't sell it over here. The slaw is amazing!!! This recipe is a keeper. I will absolutely make this again 😘😘😘
Nice and yummy looking 😋.
Love your recipes! It's amazing!
+Mai Moua Thanks so much! Appreciate you watching our videos and stopping by to say hi!
..love this coleslaw...makes me hungry 😊
That looks so delicious Julie!!! :)
+Chantell Thao I think it is! ;) Hope you try it some day!
Can I use food processing for the garlic or is it better grating it
It reminds me of a quick and dirty fresh kimchi, I can't wait to try it!
+Evil Candy (FantabulousMe) yeah exactly... except that it's going to be sweeter and have more of an interesting lime taste to it too.
i love this!
+lara webs Thanks... how do you think you would eat this if you made this?
Can I use gochuchang paste instead of flakes? Nice recipe!
Gonna use this for my Korean Fried Chicken sandwich recipe. Double fried chicken, brioche bun, Samyang hot sauce.
Drool...sounds amazing!
Hmm interesting im half korean and ive never heard of or tried this looks good i want to try now.
Liked and subbed
Perilla leaves are different from sesame leaves, they taste quite different too, perilla leaves and seeds belong to the mint family and have a minty licorice kind of a taste to them in addition to the nutty flavor. So my question is are you using perilla leaves or sesame leaves. i live in Southern California and i will try to buy these leaves.
Hi Cathy, you're right because they are usually known as both sesame and perilla in the English translation. Both can be pressed into oils, but technically, they are perilla (with the jagged edges and subtle mint-like flavor). They might even be labeled as "sesame" when you see them packaged in the store, but most likely they'll really only sell one type of leaf- perilla. I hope this helps!
Looks good !! I gotta try this - my Ma makes an Asian type of slaw but she uses red wine vinegar - I asked her to make and she told me to do it myself!!! Lol. Ima try n outdo hers - she tells me her recipe is Paisan - I think she’s lying cuz no Italian dishes make this ?!?
Urs looks great
Haha...love the competition with your mom. I feel like red wine vinegar tastes distinctly Italian to me, but I'm sure it's still really tasty. I like the fresh lime in this dressing...it really adds a nice punch!
love it
+Kelvin Wong Nice! Try it out one day!
I don’t have the chilli flakes but can I use gochujang instead?
I also don’t have the sesame leaves and am planning on using kaffir leaves......
Yummy !!!
Hi thanks so much for sharing. Where’s your recipes? You don’t mention the measurement of the chili 🌶 powder.
Hi Ruth, you can find the written recipe here: chefjulieyoon.com/2016/04/korean-cole-slaw/
Omg yummmmmm!!! 🙌😋👩🍳
This spicy, sweet, and tangy Korean coleslaw is the side dish of your dreams. Remember this recipe for your next picnic, potluck, or BBQ!
+Chef Julie Yoon It looks so good! I'm going to try to make this soon. :)
Question: Whenever I use cabbage for coleslaw, I always wonder "am I supposed to wash this???"
+Esther An I do a little bit of both. I wash it first before slicing, but if it seems dirty still, I'll wash it after slicing and let it drain in a strainer or spin it dry.
Could you use this as a super Americanized version of kimchi? This reminds me of Maangchi's emergency kimchi video.
In essence, it won't have a kimchi taste, but it does cut the richness of some foods, like the pork belly I serve with it. So it still serves the same purpose. In fact, when I eat this Korean cole slaw, I often don't need kimchi too.
OH HEY! I instantly recognized the Chicago botanical gardens!
I love your recipes I have a question where did you get your chef knife at if you have a link please put it in reply thank you!!!! :-)
Hi! It looks like my exact knife is no longer available. It's the Shun Ken Onion and I love it. However, I have linked you a few versions of Shun 8-inch chef's knives that seem similar to mine based on their descriptions:
amzn.to/2K6yRqT
amzn.to/2lm6Cdh
amzn.to/2M69iak
I think you can't go wrong with any Shun knife because this brand is pretty reliable! I hope you found this helpful. Thanks for watching and I'm glad you enjoy my recipes! :)
Yum!
Where can I order the korean chili powder?
Hi Julie, how long can i keep this in the fridge for? Love your recipes so much by the way! :D
Oops... sorry for the late reply, but I usually only keep it in the fridge for up to 2 days max because then I feel like the flavor gets too strong and it does become slightly watery and wilted.
FYI, your link to your website does not work!
Yummy.....
Mmmmmmmm, looks delicious! I've noticed your use of sesame seeds, sesame oil, and sesame leaves; are there any Korean recipes with tahini sauce? (also made from sesame seeds:)
+Ronya M I love tahini sauce too, but I haven't seen any Korean recipes utilizing it. But I get why you'd think it would make sense.
What would be the best substitute for rice vinegar?can i used ordinary vinegar like heinz vinegar?
허메이 yes
Aloha! Watching in 2021!
Hi! Responding in 2021~ thanks for watching!
Recipe link no longer available or working
You can try it again. Our website was attacked by malware but the problem should be fixed now.
Hi Julie!!! Is this like 양배추김치
+Ryan H No not really, but it kind of reminds you of it I guess... like a quick fresh kimchi except with sweeter notes.
could you make topokki?
+Sandybell Ayala I was thinking of making Ddukbokki, but opted not to this season... sorry! Maybe in a future video somewhere down the line. Thanks for your request!
what are those leaves?
+0000000Lara They're called Perilla or Sesame leaves. They're used a lot as lettuce wraps or for cooking and they have a mint/ basil taste to them.
your sauce will ultimately end up much thinner because the salt will pull water out of all those water rich vegetables. try salting your cabbage down before you use it to help prevent that from happening.
I know what you're trying to say but it doesn't happen with this slaw. I usually salt my cabbage in other applications, but no need to for this recipe.
Hi how are you
You should do an episode without editing out the bloopers! That would be fun to watch :)
+kmooyoung Haha... I try to keep them in the actual video here and there but sometimes they stop the flow if I leave them in! Glad you like them.
Was wondering if i could add kimchi juice to coleslaw 😂
Can I just use cabbage, instead of chinese cabbage to make Kimchi?
Hi +jiang julie ...not really, because the texture will be off. Regular cabbage is too thick and crunchy, but it's perfect for this slaw which kind of reminds me of a quick fresh kimchi, except sweeter and with a hint of lime!
The only the Korean is the gochugaru , everything else looks like the Vietnamese ingredients for their slaws. Sauce seem like the Vietnamese dipping sauce. Look good
You're right... it's very similar to Vietnamese dipping sauce (which I love), but Koreans use fish sauce for kimchi too, so this is kind of a riff on fresh kimchi as well.
could you make a vegan korean week full of Videos? that would maximize your views!
+lara webs Oh man... I don't know if I could do that because I don't have enough ideas on making Korean vegan food, but it's a thought. Thanks for your suggestion!
Iam thinking pulled pork sandwich with that Korean coleslaw oomg 💦👅💦👅💦👅💦
That sounds good. I love this coleslaw with any kind of pork.
You and your husband are so cute!
+lee yang aw shucks... thanks! :)
Not that bad
I would so marry you. Holla
Koreans dont have side dishes?? Mmmm..ok
I was today years old when i realized i haven't been using my citrus juicer properly 🤦♀️