Korean cauliflower of frisky preparation; true recipes

Korean-style cauliflower made quickly - true recipes

If you like spicy salads, are a fan of Korean cuisine, and don’t mind trying something new, then a Korean cauliflower appetizer will be just right. In our country, this type of cabbage is actually not pickled, and, moreover, it is not prepared for the winter at home, relying more on classic cucumbers and tomatoes. In Korea, vegetables are canned only occasionally, and prepared salads are often made.

And here they give flights of fancy, using an abundance of spices and vegetables in marinating. I propose to follow in the footsteps of the inhabitants of the eastern country and make spicy salads with carrots, eggplants, and peppers at home. Choose a recipe and get started.

Korean-style cauliflower of frisky preparation

The easiest, most common recipe, which does not diminish its taste advantages. You will need it if the desire to treat yourself to a salad suddenly strikes, and in the bins you find everything you need to make it.

• Cauliflower – 1 kg.
• Carrot.
• Garlic – 2 cloves.

Per liter of marinade:

• Sweet sand – 130 gr.
• Acetic acid 9% - 50 ml.
• Oil – ¼ cup.
• Coriander - a teaspoon.
• Ground pepper - the same amount.
• Salt - a tablespoon.

Cut the forks into inflorescences; for appetizers, cut them not very large.

Boil water in a saucepan, place the inflorescences in it, blanch for about 5 minutes, no more, so that the salad does not come out soft.

Remove the cabbage and use a sieve or colander to help drain the excess broth.

Grate the carrots Korean style using a special grater.

Chop the garlic cloves.

Cook the marinade: boil water in a saucepan, add dry spices indicated in the recipe to the boiling water.

Place garlic, carrot shavings, and seasoning for Korean carrots in a bowl with cooled cabbage.

Pour in the marinade. Place on the refrigerator shelf for 5-6 hours.

Korean cauliflower with bell peppers and beans

Here is a recipe for assorted vegetables with cabbage with an oriental flavor. It turns out to be a very tasty, spicy, home-made salad.

• Forks of cabbage for 1 kg.
• Sweet pepper – 3 pcs.
• Green beans – 250 gr.
• Head of garlic.
• Carrots – 3 pcs.
• Korean seasoning - spoon.
• Salt – 1.5 huge spoons.
• Oil – 150 ml.
• Sweet sand – 2 huge spoons.
• Vinegar 9% - 3 huge spoons.

1. Boil the colored inflorescences for about 2-3 minutes so that the snack comes out crispy.
2. Drain the broth, add dry spices, vinegar, oil. Boil again.
3. In a wide bowl, mix boiled inflorescences, chopped beans, and bell peppers. Add carrot sticks and finely chopped garlic.
4. Pour in the marinade and transfer to jars. Process in a bathhouse for 15 minutes (time for half a liter jars).

Cauliflower with Korean seasoning

A ready-made seasoning for carrots with Korean spices will greatly speed up the process of preparing a real salad at home. A few hours later, you will treat yourself to a salad, and you will delight others with a wonderful snack.

• Cabbage fork - kilogram.
• Big carrot.
• Bell pepper (reddish color).
• Onion.
• Garlic – 3 cloves.
• Table vinegar, 2.5 huge spoons.
• Sesame oil – 20 ml.
• Korean seasoning for carrots – ½ tbsp. spoons.
• Salt - to taste.
• Capsicum bitter pepper.
• Sugar – 1 tbsp. spoon.

1. Take the cabbage apart and throw the inflorescences into boiling water. Blanch for 5-7 minutes. Refrigerate.
2. Finely chop the onion and fry in a frying pan until nicely golden.
3. Crush the garlic cloves into a paste, divide the sweet pepper into strips, and cut the bitter pepper into rings (be sure to remove the seeds). Grate the carrots with Korean straws.
4. Add vegetables to onions. Fry over high heat for a couple of minutes, stirring vigorously.
5. Cool slightly, add Korean seasoning, salt, sugar, and vinegar. Stir.
6. Place cabbage in a bowl with carrots. Stir well again.
7. Leave to marinate for 2 hours. Try it, if the florets are large, then add marinating time.

Korean-style cauliflower with eggplant

A unique appetizer with eggplants will not leave anyone indifferent. The blue ones will give the salad the richest and richest taste.

• Eggplants – 700 gr.
• Cabbage – 500 gr.
• Carrots - two pieces.
• Head of garlic.
• Sweet pepper – 2 pcs.
• Onion.

For half a liter of marinade:

• Vinegar, table – 60 ml.
• Sugar – 70 gr.
• Reddish hot pepper - a teaspoon.
• Dark pepper - the same amount.
• Salt – 1.5 tbsp. spoons.
• Coriander powder – large spoon.

1. Divide the eggplants into circles, add salt, and press down. Leave it overnight (that is, in the dark) so that the bitterness goes away. Then drain the juice and wash with running water.
2. Boil the cabbage, disassemble it into the smallest inflorescences, add to the blue ones.
3. Add onion half rings, sweet pepper strips, and carrots cut into Korean strips to the vegetables. Add the spices indicated in the recipe.
4. Boil water, add salt, sweetener, vinegar. Pour over vegetables.
5. Stir the salad. For quick eating, leave to marinate for 5-6 hours. Place winter snacks in jars and sterilize for 15 minutes.

How to can Korean-style cauliflower for the winter

Keep your regular cabbage recipe for long-term storage. The salad can be put on the table right away, but I recommend preserving several jars. On the pages of the website you can find out several more options for winter preparation .

• Cabbage forks – 700 gr.
• Carrot.
• Garlic – 5 cloves.

For marinade per liter of water:

• Salt – 60 gr.
• Oil – 60 ml.
• Lavrushka – 3 pcs.
• Table vinegar – 210 ml.
• Sweet sand – 180 gr.
• Sweet paprika, coriander, a mixture of peppers - a pinch each.

1. Blanch the cabbage, disassembled into florets, in slightly salted water for about 5-7 minutes. If you want the cabbage to come out crispy, reduce the processing time to 3-4 minutes.
2. Discard, removing excess broth, and dry.
3. Make the marinade by adding salt and sugar to boiling water, adding oil and acetic acid. Cook until the bulk spices dissolve.
4. Pour marinade over cabbage. Let cool.
5. While the salad is cooling, grate the carrots on a Korean grater. Chop the garlic into slices. Add vegetables to salad.
6. Sprinkle the dish with paprika, coriander, pepper, and bay leaves broken into small pieces.
7. Stir the vegetables well and leave to steep for 5-6 hours.
8. Fill the jars with salad and pour in the marinade. Sterilize the jars. Containers of 0.5 liters - 15 minutes; for liter containers, heat treatment lasts 30 minutes. Then roll it under the lid, cool it, and transfer it to the cold for the winter.

Korean Crispy Cauliflower with Beetroot

Cabbage canned according to this recipe comes out spicy and crispy. It prepares quickly, after 5-7 days you can enjoy it.

• 1.5 kg cabbage forks.
• Big beets.
• Big carrot.
• Garlic cloves – 8-10 pcs.
• Oil – ½ cup.
• Vinegar 9% - 150 ml.
• Table salt – 2 huge spoons.
• Paprika – 1 large spoon.
• Hot chili – ½ tablespoon.
• Sugar – ½ cup.
• Water - liter.

1. Peel the root vegetables and grate them in Korean style. Cut cabbage into florets and boil in salted boiling water.
2. Fill the containers with vegetables, alternating layers and sprinkling with chopped garlic.
3. Add the ingredients for the marinade to warm boiled water. Stir until dissolved, pour into jars.
4. Refrigerate and leave alone for 3 days. After this time, try again. But as a standard, the appetizer is marinated for 5-7 days, it becomes tastier.

Video recipe for preparing oriental marinated cauliflower. The recipe is called in Thai, but meets all the traditions of making real salad in Korean.

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 completely. 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-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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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 completely. 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.