Korean-style cauliflower - homemade recipe (5 recipes)

Korean-style cauliflower - homemade recipe (5 recipes)

There are more and more supporters of Korean cuisine every year, and this is logical. Now we will look at such a fascinating dish as Korean cauliflower. Her recipe can be quickly and easily repeated at home, so let's get started!

Korean-style cauliflower: “classic”

• sweet sand - 70 gr.
• carrots - 3 pcs.
• cauliflower - 1 kg.
• vinegar - 0.1 l.
• salt - 40 gr.
• garlic head - 1 pc.
• filtered water - 1 l.
• spices for Korean carrots - 15-20 g.
• vegetable oil - 130 ml.

This Korean cauliflower is considered a classic of the genre. The rest of the manufacturing recipes serve as snack options.

1. Rinse the cabbage, let it dry, and separate the inflorescences. If they are very large, chop them randomly into medium pieces.

2. For best soaking, the cabbage must be boiled in boiling water in advance until soft. This will take 4-5 minutes. Remove and cool.

3. Pour water into the pan in the volume according to the recipe. Bring to a boil, add sweet sand and salt. When the crystals dissolve, pour in vinegar and oil and set aside for 5 minutes. Turn off.

4. Prepare a container (container, jar, etc.). Fill it with cabbage, pour the prepared substance. Allow the contents to cool.

5. During the time allotted for cooling, peel the carrots and pass them through a Korean grater. Grind the garlic cloves with a press, combine with carrots and spices.

6. Add this set of components to the cabbage in the marinade and set aside for 6 hours. All this time, Korean cauliflower is kept in the cold according to the recipe. Then you can taste it with the whole family at home.

Cauliflower with sweet pepper

• bell pepper - 3 pcs.
• untainted water - 1 l.
• cauliflower - 0.7 kg.
• sweet sand - 0.2 kg.
• onion - 1 pc.
• parsley (in bunches) - 30 gr.
• salt - 40 gr.
• vinegar - 40 ml.
• garlic cloves - 5 pcs.
• chili seasoning, coriander, ground pepper (black) - 2-3 grams each.
• sunflower oil - 80 ml.

1. Divide the cabbage into inflorescences and place in boiling water for 4-5 minutes. Remove and dry.

2. Chop the onion into cubes. Peel the inside of the pepper and cut into strips. Chop the garlic cloves into slices. Rinse and chop the greens. Combine the ingredients and add to the cabbage.

3. Start cooking the marinade. Boil water according to the recipe, add sweet sand with all the spices and salt into it. Cook for 4 minutes, turn off, pour in oil and vinegar.

4. Pour the dressing over the cabbage with additional ingredients. Refrigerate to infuse for 3-5 hours. After this period, you can take a sample.

Cauliflower with sesame seeds and soy sauce

• garlic (in teeth) - 5 pcs.
• soy sauce - 120 ml.
• cauliflower - 0.8 kg.
• sunflower oil - 80 ml.
• water - 1.1 l.
• sesame - 15-20 gr.
• vinegar - 230 ml.
• carrots - 1 pc.
• salt - 30 gr.
• chili pepper (spice) - 1 gr.
• ginger root - 3 cm.
• sweet sand - 145 gr.
• ground black pepper, coriander - 3 grams each.

Korean cauliflower marinated in soy sauce with sesame seeds comes out hot and fragrant. This quick recipe is perfect for cooking at home.

1. Blanch the cabbage, previously divided into inflorescences, in boiling water for about 3-4 minutes. Remove, dry and cool.

2. Pass the carrots through a special Korean grater or chop them randomly into cubes.

3. Now make the filling by boiling water with soy sauce. Add all the spices, sweet sand with salt and vinegar. Keep on fire for another 3 minutes and turn off.

4. Mix cabbage with carrots, pour in the marinade. Add a piece of grated ginger root, crushed garlic and sesame seeds. Leave in the cold for 1-2 hours. Try it!

Cauliflower in tomato marinade

• onion - 1 pc.
• garlic - 2 cloves
• carrots - 1 pc.
• cauliflower - 0.5 kg.
• salt - 30 gr.
• vinegar - 140 ml.
• bell pepper - 1 pc.
• dill and parsley - 15 g each.
• tomato juice - 0.5 l.
• vegetable oil - 90 ml.
• ground red pepper - to your taste
• granulated sugar - 85 gr.

Cauliflower cooked in Korean has a unique taste. The recipe is suitable even for inexperienced cooks. Start implementing it at home.

1. Divide the forks into inflorescences. Send to boil in boiling water for 2-3 minutes. At the same time, chop the onions, carrots and bell peppers into random pieces. Add vegetables to cabbage.

2. Boil tomato juice in a separate container. Add spices, sugar and salt to it. Stir in vinegar. Pour the prepared marinade over the vegetables.

3. Add butter and finely chopped herbs. After cooling, refrigerate the dish for 2-3 hours.

Cauliflower for the winter

• carrots - 2 pcs.
• cabbage - 1 kg.
• onion - 2 pcs.
• sweet pepper - 2 pcs.
• garlic - 6 cloves
• fresh parsley - 20 gr.
• chili - 1 pc.
• ground pepper, coriander - to your taste
• bay leaves - in fact
• salt - 85 gr.
• oil - 80 ml.
• vinegar - 0.4 l.
• sugar - 0.3 kg.

Korean-style cauliflower for the winter has the usual recipe. But it’s worth considering the fact that the real recipe is still traditional.

1. Cut the cabbage into florets. It is not necessary to cook the vegetable. Chop the carrots and chili into rings, chop the sweet pepper into strips. Chop the onion into half rings.

2. Peel the garlic and leave it in its original form. Sterilize lids and glass jars. Place the vegetable mixture inside. Add 2 cloves of garlic and 1 bay leaf to each jar.

3. To prepare the marinade, you need to combine 1.5 liters. water, vinegar, spices, salt and sugar. Wait for the composition to boil. Pour the marinade into jars and roll up. Turn over and cover with a blanket.

Korean-style cauliflower comes out very tasty. The manufacturing recipe will not raise any additional questions for you. Follow the step-by-step instructions at home to create a unique salad.

Korean Cauliflower

There are a lot of fans of Korean pickled vegetables. But on the market the finished product is very expensive, and it also contains monosodium glutamate. I suggest cooking Korean-style cauliflower at home, believe me, it will be very tasty! At the very least, I always make a double portion right away.

• Total cooking time – 6 hours 30 minutes
• Active cooking time – 0 hours 30 minutes
• Cost - very economical
• Calorie content per 100 g – 62 kcal
• Number of servings – 7 servings

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How to cook cauliflower in Korean

Ingredients:

• Cauliflower – 700 g
• Carrots – 1 pc.
• Garlic – 5 teeth.
• Water – 1 l
• Vinegar – 1 tbsp. (200 ml) 9%
• Salt – 2 tbsp.
• Sugar – 1 tbsp. (200 ml)
• Vegetable oil – 50 ml
• Coriander - to taste
• Sweet paprika - to taste
• Mixed peppers - to taste
• Bay leaf - to taste

Manufacturing:

In fact, Korean-style vegetables are pickled vegetables with spices and the almost inevitable carrots in the composition. And if this is so, let’s prepare our favorite spices, carrots and the leading vegetable of our Korean appetizer – cauliflower.

Cauliflower must be fresh, without visible damage. And in order to protect ourselves from the worm bugs that hide inside the cauliflower, we will certainly soak the forks in cool salted water.

Already peeled and washed cauliflower forks must be disassembled into inflorescences. You can immediately cut the cabbage into the pieces that you want to use as an appetizer. I usually cut it the coarsest. It seems to me that this is easier, because before serving you can chop the finished product.

Cauliflower inflorescences must be boiled. It seems to me that 5 minutes will be enough, because later the cabbage will still be marinated, which means that it will not remain completely raw. You can do it differently: simply blanch the inflorescences in boiling water for 1-2 minutes - in the finished appetizer, such cabbage will be the crunchiest.

Please note that using the technology given to us, I do not salt the water for cooking cabbage. And all because later salt will be included in the marinade. If you forgot and mechanically salted the water (this happens to me), then add less salt to the marinade.

So, let's prepare the marinade. Everything is very simple here: boil 1 liter of water, add salt, sugar, vinegar and vegetable oil. The marinade must be boiled for approximately 5 minutes.

Now pour the boiled and strained cauliflower with marinade and let it cool one hundred percent. It is better to place the container in a cold space so that the process begins to move faster.

In the meantime, we will have time to peel and grate the carrots. Naturally, it will be wonderful and authentic to use a special grater for Korean carrots. But my family is not very fond of carrot noodles, they say that they come out hard. That's why I just grated the carrots on an ordinary grater. You can take as many carrots as you want. For example, I used one large root vegetable.

We also need garlic. I wrote down the approximate number of cloves. If you like the most spicy and garlicky taste, then feel free to add more garlic. The garlic must be peeled and cut into fairly large slices.

All that remains is to add garlic, grated carrots and spices to the actually cooled marinade with cauliflower.

It’s worth talking about spices in more detail. You can do it simply: buy ready-made seasoning for Korean carrots and season the appetizer. But if you read the composition of such a store-bought seasoning, it will become clear that most often it consists of dried garlic (we don’t need it, we already put the freshest), paprika, coriander, bay leaf, dark and reddish ground pepper, salt (why do we need salt, if we have already put it in the marinade?) and, in the end, monosodium glutamate (we literally skip this ingredient and do not feed our family with harmful additives).

That’s why I recklessly occasionally use ready-made spicy solutions. I took ground coriander, a mixture of peppers, bay leaf and paprika. In total, about 2 teaspoons of spices came out, and which of them will be more is up to you to decide, focusing on your own taste.

Leave the finished marinade with cabbage in a cold place for about 6 hours. During this period of time, the snack will be one hundred percent ready.

A delicious spicy and special snack that is sure to be loved by you. Moreover, Korean-style cauliflower goes well with any main dish and any side dish. Be sure to try! Bon appetit!

Korean Cauliflower

Ingredients

Cauliflower – 500 gr;

Vegetable oil – 4 tbsp;

Lemon juice – 3 tbsp;

Hot pepper – 1 piece;

Green onion – 1 feather;

Garlic – 2 cloves;

• 101 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Step-by-step recipe with photos

I would like to present to your attention a delicious Korean cauliflower salad appetizer. There are a huge number of recipes for making it on the Internet, I found the best recipe for myself. Instead of lemon juice, you can take apple or regular vinegar, but in a slightly smaller quantity. Hot pepper can be omitted for those who do not tolerate spicy food well. It wasn't spicy at all for us; I also added ground hot pepper.

Disassemble cabbage forks into inflorescences. Create the size of the inflorescences according to your own taste, I like the medium size, not very large, so I cut them with a knife. After the forks were dismantled, the cabbage began to weigh 400 grams.

Grate the carrots on a Korean grater; I cut them by hand.

Chop the greens (cilantro is better, but dill is also an option), and chop the hot peppers finely, too, so that their pieces don’t come across too much and don’t irritate eaters with their spiciness. Squeeze the garlic specifically before mixing. You can take more of it if you like.

Boil the cabbage in salted water, as you usually salt water for pasta. There is no need to let the cabbage become completely soft. Because I had small inflorescences, 3-4 minutes were useful. You can take out a piece and test what degree of doneness suits you. She must remain plump.

Place the cabbage inflorescences in a colander to drain the liquid, but do not pour out the entire broth. Leave 4-5 tablespoons of this broth in the ladle.

Add lemon juice or vinegar, vegetable oil, salt, sugar to this remaining water and bring to a boil so that the sugar melts one hundred percent. Try the decoction, it should taste salty, but the sweetness and acidity should also be felt. Carrots and cabbage will take on the excess salt. Add more sugar if necessary.

Pour the hot broth over the vegetables, which are mixed in a large container - cabbage, carrots, herbs, garlic, coriander and hot pepper.

Mix well. There will be liquid on the day, that’s how it’s supposed to be.

Transfer the salad to a container, cover with a lid and refrigerate. Let it sit for at least a couple of hours. But if the cabbage inflorescences are large, then more time will be needed.

Then you can treat yourself. Serve this cabbage with meat or side dishes.

Korean-style cauliflower - step-by-step recipe with photos

This original dish is perfect for lovers of savory snacks. Korean-style cabbage is not only tasty, but also very affordable, and it’s very easy to prepare. Such a treat will fit perfectly even into a festive menu, and on weekdays it will help you vary your diet and get tasty vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) .

To get a perfect result, you need to be especially careful in choosing products. The cabbage must be cream or snow-white in color, without dark spots and compacted. Follow this advice and your snack will turn out great.

Ingredients

• Cauliflower: 1 kg
• Carrots: 3-4 pcs.
• Garlic: 5 cloves
• Water: 1 l
• Sugar: 1 tbsp. l.
• Salt: 2 tbsp. l.
• Vinegar: 100 ml
• Vegetable oil: 50 ml
• Seasoning for Korean salads: to taste

{Instructions} manufacturing

Peel the carrots and garlic. We separate the cabbage forks into inflorescences.

Place them in boiling salted water for 5 minutes. It is very important to withstand this particular time, otherwise the vegetables will be overcooked and will not crisp up.

Grate the carrots on a special grater and cut the garlic into slices.

To make brine, add salt, sugar, oil, vinegar to 1 liter of bubbling water and mix everything. Boil for another three minutes.

We take out the cabbage and let it drain. Transfer to a container in which marinating will take place. Add garlic to it and sprinkle seasoning on top.

Pour grated carrots in there and also sprinkle with seasoning. Fill everything with brine.

Cover with a lid and wait for everything to cool down. Place in the refrigerator for 6 hours. Now it will be enough for the cabbage to marinate. Bon appetit.

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Article creator – LadyElena

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