Korean cauliflower recipe at home. Korean-style cauliflower - homemade recipe (5 recipes). Very tasty pickled cauliflower. Step by step recipe

Essentially, vegetables in Korean are pickled vegetables with spices and almost obligatory carrots. And if this is the case, let’s prepare our favorite spices, carrots and the leading vegetable of our Korean appetizer – cauliflower.

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

Already peeled and washed cauliflower forks need to be disassembled into inflorescences. You can immediately cut the cabbage into the pieces that you want to see in the appetizer. I usually cut larger. It seems to me that this is easier, because before serving you can chop the finished product.

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

Please note that using this technology I do not salt the water for cooking cabbage. And all because then the marinade will contain salt. If you forgot and mechanically salted the water (this happens to me), then subsequently put less salt in 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 needs to be boiled for about 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 cool place so that the process goes faster.

In the meantime, we will have time to peel and grate the carrots. Of course, it will be beautiful and authentic to use a special grater for Korean carrots. But my family doesn’t really like carrot noodles; they say they turn out tough. So I just grated the carrots using a regular 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 a more spicy and garlicky taste, then feel free to add more garlic. The garlic needs to be peeled and cut into fairly large slices.

All that remains is to add garlic, grated carrots and spices to the almost 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 fresh), paprika, coriander, bay leaf, ground black and red pepper, salt (why do we need salt , if we have already put it in the marinade?) and, finally, monosodium glutamate (we definitely skip this ingredient and do not feed our family with harmful additives).

That’s why I very rarely use ready-made spicy mixtures. I took ground coriander, a mixture of peppers, bay leaf and paprika. In total, we got about 2 teaspoons of spices, and which one will be more is up to you to decide, based on your taste.

Prepared Korean-style cauliflower for the winter will be a desirable delicacy for lovers of savory vegetable snacks. The presence of numerous variations of preparation recipes will satisfy the most diverse needs of discerning consumers.

How to cook cauliflower in Korean?

Korean-style cauliflower for the winter - multi-component preparations that include, in addition to the base product, many other vegetables. Their correct preliminary preparation and adherence to the general cooking technology will be the key to obtaining an amazing taste and spectacular appearance of snacks.

1. Choose cabbage heads with high-quality inflorescences without dark spots or damaged areas.
2. The inflorescences are separated, blanched in boiling water for 2 minutes, and then combined with additional ingredients.
3. The carrots are grated using a Korean carrot grater.

Korean Instant Cauliflower

Instant Korean marinated cauliflower will be ready in just 24 hours. Before serving, the preparation can be supplemented with onions cut into thin half rings, green onion feathers or finely chopped fresh herbs. This snack can be stored in the refrigerator for up to two months.

Ingredients:

• cabbage – 1 kg;
• carrots – 1 pc.;
• pepper – 2 pcs.;
• water – 1 l;
• sugar – 3 tbsp. spoons;
• oil and vinegar - 5 tbsp. spoon;
• salt – 2.5 tbsp. spoons;
• garlic – 4 cloves;
• pepper, bay, cloves.

Preparation

1. In a saucepan, mix water with salt, sugar, vinegar, oil and spices, bring to a boil and add the inflorescences.
2. After 2 minutes, add pepper, garlic and carrots and remove from heat.
3. Korean-style pickling of cauliflower will be completed in a day.

Cauliflower for the winter with Korean seasoning

Cauliflower with seasoning will be even more aromatic and piquant. The option presented below is designed for long-term storage for a year or more. The spiciness of the snack will depend on the composition of the set of Korean spices and the amount of hot pepper it contains.

Ingredients:

• cabbage – 1 kg;
• carrots – 2-3 pcs.;
• garlic – 1 head;
• water – 1 l;
• sugar – 1 glass;
• vinegar - 1 glass;
• oil – 50 ml;
• salt – 2 tbsp. spoons;
• Korean seasoning – 1 tbsp. spoon.

Preparation

1. Boil the inflorescences for 2 minutes.
2. Boil a liter of water with salt, sugar, oil and vinegar, pour the marinade over the cabbage until it cools.
3. Add garlic, carrots, seasoning and leave for 6 hours.
4. Korean cauliflower is sealed for the winter.

Korean Cauliflower Salad – Recipe

The riot of colors in the next piece will not leave either aesthetes or gourmets indifferent. It is ideal to use peppers of different colors for this recipe: red and green. The spice mix can be replaced with traditional Korean seasoning, taking into account its spiciness and adjusting the amount of hot pepper.

Ingredients:

• cabbage – 1 kg;
• carrots – 2 pcs.;
• sweet pepper – 2 pcs.;
• hot pepper – 1 pc.;
• garlic – 2 heads;
• ground cloves, cardamom, nutmeg and black pepper - 0.5 teaspoon each;
• coriander – 1 tbsp. spoon;
• water – 650 ml;
• sugar, oil and vinegar - 100 g each;
• salt – 1.5 tbsp. spoons.

Preparation

1. Boil cabbage for 2 minutes.
2. Mix the inflorescences with carrots, pepper, garlic and seasonings.
3. Place the mixture in jars and pour in marinade made from water, salt, sugar, oil and vinegar.
4. Sterilize the containers for 10 minutes and seal the Korean cauliflower salad for the winter.

Korean cauliflower with parsley

Korean-style cauliflower for the winter, the recipe for which will be outlined next, is prepared with the addition of parsley, thanks to which it acquires a special, incomparable aroma and amazing piquancy. The snack can be consumed immediately, after keeping it in the refrigerator for a day, or sealed for the winter.

Ingredients:

• cabbage – 1 kg;
• carrots – 1 pc.;
• garlic – 1 head;
• Korean seasoning – 1 tbsp. spoon;
• water – 1 l;
• sugar – 2 tbsp. spoons;
• oil and vinegar - 1 tbsp. spoon;
• parsley – 1 bunch;
• salt – 1.5-2 tbsp. spoons.

Preparation

1. Boil cabbage in a marinade of water, salt, sugar, oil and vinegar for 2-3 minutes.
2. Add carrots, garlic, parsley and seasoning to the warm inflorescences and leave for 5 hours.
3. Place the mixture into jars and sterilize for 10 minutes.
4. Korean-style cauliflower with parsley is rolled up for the winter and wrapped up.

Korean Spicy Cauliflower

The following recipe is for fans of fiery snacks. In this case, Korean-style spicy cauliflower for the winter is prepared with the addition of ground red pepper, the amount of which can be adjusted to taste. If desired, the composition of the preparation can be expanded by adding a couple of chopped bell peppers to the vegetables.

Ingredients:

• cabbage – 1 kg;
• carrots – 1 pc.;
• garlic – 1 head;
• water – 700 ml;
• sugar – 130 g;
• oil and vinegar - 60 ml each;
• black pepper – 1 teaspoon;
• coriander and red pepper - 1 tbsp. spoon;
• salt – 1.5 tbsp. spoons.

Preparation

1. Boil the inflorescences for 3 minutes.
2. Grind carrots and garlic and add to cabbage.
3. A marinade is made from water, salt, sugar, oil and vinegar and poured over the vegetables.
4. Place the mixture into jars, sterilize for 15 minutes, seal and wrap.

Korean-style cauliflower with eggplant

Korean cauliflower dishes can be even more varied and original. In this case, the composition of the snack is supplemented with eggplants, which will be appreciated by lovers of this vegetable. The participation of the latter not only makes the taste of the delicacy richer and more intense, but also increases the nutritional value of the dish.

Ingredients:

• cabbage – 500 g;
• eggplants – 700 g;
• carrots – 2 pcs.;
• pepper – 2 pcs.;
• garlic – 1 head;
• onion – 1 pc.;
• water – 500 ml;
• sugar – 70 g;
• vinegar – 60 ml;
• black and red pepper – 1 teaspoon each;
• coriander – 1 tbsp. spoon;
• salt – 1.5 tbsp. spoons.

Preparation

1. Sliced ​​eggplants are salted and left under pressure overnight.
2. Squeeze the juice out of the slices and fry in oil.
3. Boil the cabbage for 3 minutes, transfer to the eggplants.
4. Add carrots, onions, peppers, garlic and spices.
5. Make a marinade from water, sugar, salt and vinegar and pour it over the vegetables.
6. Place the product in jars and sterilize for 15 minutes.
7. Sealed marinated for the winter.

Korean cauliflower with turmeric

Canning Korean-style cauliflower, taking into account the following recommendations, will give the appetizer an attractive appearance and a rich, bright, sunny color. The secret of success is in the use of ground turmeric, which, in addition to aesthetic characteristics, will add additional piquancy and aroma to the preparation.

Ingredients:

• cabbage – 1 kg;
• carrots – 2 pcs.;
• pepper – 2 pcs.;
• garlic – 1 head;
• turmeric – 1 teaspoon;
• water – 1 l;
• sugar – 150 g;
• vinegar – 150 ml;
• black pepper – 1 teaspoon;
• coriander – 1 tbsp. spoon;
• salt – 1.5 tbsp. spoons.

Preparation

1. Boil the inflorescences for 3 minutes, mix with carrots, garlic, pepper.
2. Add turmeric, coriander, pepper.
3. Pour the ingredients with a marinade of water, salt, sugar and vinegar.
4. Transfer the mixture into jars, sterilize for 15 minutes, and seal.

Korean cauliflower with pepper

Korean-style cauliflower with bell pepper and chili prepared according to the following recipe will delight you with its excellent characteristics no less than usual. The uniqueness of this version lies in the canning of savory snacks without sterilization, which for many housewives is a burdensome and troublesome task.

Ingredients:

• cabbage – 1 kg;
• carrots – 1 pc.;
• pepper – 400 g;
• garlic – 1 head;
• onion – 200 g;
• water – 1 l;
• sugar – 3 tbsp. spoons;
• vinegar - 1 tbsp. spoon for 1 half-liter jar;
• Korean seasoning - 0.5 teaspoon per half-liter jar;
• salt – 1 tbsp. spoon.

Preparation

1. Inflorescences, peppers, garlic, onions and carrots are placed in jars.
2. Pour boiling water over the vegetables and wrap for 10 minutes.
3. The water is drained, salt and sugar are added, boiled, and again poured into the vegetables, adding seasoning and vinegar.

Korean-style vegetable platter with cauliflower

It won’t take much time in Korean in the form of assorted vegetables, which in addition to the basic ingredients contains green beans. The latter is first cut into fragments and boiled for 5 minutes in the water where the inflorescences were boiled. The broth is used for marinade.

Ingredients:

• cabbage – 1 kg;
• carrots – 3 pcs.;
• bell pepper – 3 pcs.;
• green beans – 250 g;
• garlic – 1 head;
• oil – 150 ml;
• sugar – 2 tbsp. spoons;
• vinegar - 3 tbsp. spoons;
• Korean seasoning – 10 g;
• salt – 1.5 tbsp. spoons.

Preparation

1. Boil the inflorescences for 2 minutes, cook the beans.
2. Mix 2 cups of broth with oil, salt, sugar and vinegar and bring to a boil.
3. Mix cabbage, beans, carrots, garlic and pepper with seasoning, pour in the marinade, and place in jars.
4. Sterilize the vessels for 15 minutes.
5. Korean-style cauliflower is sealed for the winter.

Korean-style cauliflower with cucumbers

Cooked colored without sterilization with the addition of cucumbers will be ready for the first tasting within a day. The snack should be stored in the refrigerator under a nylon lid. For better preservation, pour a spoonful of hot refined vegetable oil on top of each jar.

Ingredients:

• cabbage – 1 kg;
• carrots – 2 pcs.;
• bell pepper – 1 pc.;
• cucumbers – 2 pcs.;
• garlic – 1 head;
• oil – 150 ml;
• sugar – 2 tbsp. spoons;
• vinegar - 3 tbsp. spoons;
• Korean seasoning – 1 teaspoon;
• salt – 1 tbsp. spoon.

Preparation

1. Boil the inflorescences for 2 minutes, mix with cucumbers, peppers, carrots and garlic.
2. Mix all the ingredients of the marinade, heat to a boil, pour over the vegetables, and stir.
3. Place the mixture in jars and refrigerate.

Korean-style cauliflower with beets

Korean style with the addition of beets will make the preparation a pleasant burgundy color, the saturation of which will depend on the type of vegetable and its quantity. The taste characteristics of the product are determined by the proportions of the marinade components and the seasonings and spices used.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Korean cuisine has gained popularity thanks to the use of spices, herbs, and marinades. Koreans love spicy foods with specific flavors. Thanks to the warm climate, they do not complicate their cooking with canning, preferring to eat fresh vegetables that have been quickly salted or pickled. Korean-style cauliflower is one of the most popular dishes, popular with Russian housewives, who not only learned how to make it deliciously, but also know how to preserve it for the winter.

General principles for cooking Korean cauliflower

The main rule for preparing such a dish is a tasty marinade. The harmonious taste of the future culinary masterpiece depends on the amount of sugar, vinegar and salt. Properly selected spices also play an important role. Korean housewives add ground black pepper, chili, coriander, garlic, and sesame to their dishes. As a result, it acquires a spicy, tangy taste that men really like.

Korean Cauliflower Recipes

Cauliflower has many qualities, but it also has a big drawback: you need to know how to cook it correctly. By itself, it is tasteless and is practically not used in its raw form. But it has shown itself to be excellent as a base for stews, sautés, as a side dish and as a Korean snack: there are several recipes for preparing a head of inflorescences in Korean, including preparations for the winter.

With carrots

• Time: 5 hours.
• Number of servings: 10 servings.
• Cuisine: Korean.
• Difficulty: easy.

Carrots have healthy qualities, but for many cooks they are a bright decoration for any dish. It makes any salad option more fun and appetizing, as can be clearly seen in the photo. Cauliflower cannot boast of such a feature. Together, these vegetables form a winning duet both in taste and appearance. During preparation, cooks recommend dividing the head of cabbage into large inflorescences and cutting the carrots into circles or strips.

Ingredients:

• cabbage inflorescences – 600 g;
• carrots – 200 g;
• vinegar - 1 tbsp.;
• salt – 2 tbsp. spoons;
• sugar – 1 tbsp;
• coriander - to taste;
• bay leaf – 1 pc.;
• greens - optional;
• sunflower oil – 50 ml.

Cooking method:

1. Wash the head of cabbage and divide into inflorescences. Choose the size yourself, but do not make it too small, otherwise you will ruin the appearance of the salad.
2. Boil water and lower the inflorescences there for 2 minutes, no more.
3. Peel the carrots and cut into strips. There is no need to cook it.
4. Prepare the marinade. To do this, boil one liter of water, add salt, sugar, vinegar, oil and spices.
5. Pour marinade over everything, add chopped herbs (optional), let cool.
6. After a few hours, the dish will marinate well and can be served.

With bell pepper

• Time: 5 hours.
• Number of servings: 10 servings.
• Calorie content of the dish: 65 kcal/100 g.
• Purpose: appetizer, salad.
• Cuisine: Korean.
• Difficulty: easy.

This version of the Korean salad is very similar to the previous one, but with some changes. It will also delight the eye with bright colors and the body with beneficial properties, but at the same time additional ingredients are added to its composition for richness. These are garlic, chili, paprika and balsamic vinegar. During periods of viral diseases, this dish will become a real lifesaver. Korean chefs know how to prepare food that is tasty and healthy.

Ingredients:

• cauliflower – 600 g;
• onion – 1 pc.;
• sweet bell pepper - 3 pcs.;
• balsamic vinegar - 1 tbsp. spoon;
• garlic – 3-4 cloves;
• ground chili – 0.5 teaspoon;
• vegetable oil – 1/3 tbsp.;
• salt – 2 tbsp. spoons;
• sugar – 200 g;
• vinegar - 1 tbsp.

Cooking method:

1. Divide the head of cabbage into inflorescences and keep in boiling water for two minutes. You can use a colander and steam the vegetable in it for five minutes.
2. Cut the core with seeds from the bell pepper, cut the pulp into oblong pieces.
3. Cut the onion into small cubes.
4. Remove the husk from the garlic and finely chop the clove.
5. Chop the greens.
6. Mix everything together.
7. Cook the marinade. To do this, mix salt, sugar, two types of vinegar, spices and oil in 1 liter of water. Place on the fire, bring to a boil and wait another two minutes.
8. Pour the resulting broth over a mixture of vegetables and herbs.
9. Cool and refrigerate for several hours.

Korean-style cauliflower for the winter

• Time: 1 hour.
• Number of servings: 15 servings.
• Calorie content of the dish: 55 kcal/100 g.
• Purpose: appetizer, salad, preservation.
• Cuisine: Korean.
• Difficulty: medium.

You can pickle Korean-style cauliflower in winter, so why can it then? This question rightly arises among women. Preparing for the winter has two advantages. Preserving it in the summer will help save your budget, since this vegetable is expensive in winter. The second benefit would be saving time and storage. The housewife will be able to close several jars at once and open them for lunch at will, without wasting time preparing the salad.

Ingredients:

• cauliflower – 1 kg;
• onion – 2 pcs.;
• sweet bell pepper - 2 pcs.;
• carrots – 2 pcs.;
• parsley - a small bunch;
• garlic – 5-5 cloves;
• red hot pepper – 1 pod;
• bay leaf - to taste;
• ground black pepper - to taste;
• ground coriander - to taste;
• vegetable oil – 1/3 tbsp.;
• salt – 3 tbsp. spoons;
• sugar – 300 g;
• vinegar - 1.5 tbsp.

Cooking method:

1. Divide the head of cabbage into small-sized inflorescences. No need to cook.
2. Prepare other ingredients. Remove the peel, cut the carrots into rings, the onion into half rings, the sweet pepper into longitudinal pieces, the red one into rings.
3. Remove the peel from the garlic and leave it whole.
4. Sterilize jars and lids.
5. Place a mixture of vegetables in them. Place 1-2 cloves of garlic and a bay leaf in each jar.
6. Prepare a marinade for Korean-style cauliflower. Dissolve salt, vinegar, sugar and spices in 1.5 liters of water. Bring to a boil.
7. Carefully pour the boiling marinade into sterile jars to the top.
8. Roll up the lids, turn over and cover with a towel.

Quick recipe with soy sauce and sesame seeds

• Time: 1.5 hours.
• Number of servings: 10 servings.
• Purpose: appetizer, salad.
• Cuisine: Korean.
• Difficulty: easy.

Soy sauce goes very well with sesame and garlic. This has long been proven by many oriental dishes. Cabbage prepared according to the Korean method with the addition of these ingredients is another proof of such taste friendship. As a result, the housewife will receive a spicy salad, prepared in a hurry, which will look appropriate on both a festive and everyday table.

Ingredients:

• cauliflower – 600 g;
• carrots – 1 pc.;
• soy sauce – 0.5 tbsp;
• garlic – 3-4 cloves;
• sesame seeds – 1 tbsp. spoon;
• ginger root - a small piece;
• chili – 0.5 teaspoon;
• ground black pepper – 0.5 teaspoon;
• ground coriander – 0.5 teaspoon;
• vegetable oil – 1/3 tbsp.;
• salt – 1.5 tbsp. spoons;
• sugar – 150 g;
• vinegar - 1 tbsp.

Cooking method:

1. Divide the head of cabbage into small inflorescences for quick pickling and place in boiling water for 1 minute, drain in a colander.
2. Grate the carrots.
3. Prepare the marinade. Mix soy sauce, peppers, coriander, salt, sugar and vinegar in 1 liter of water. Soy sauce itself has a salty taste, so the amount of salt in this recipe is reduced. Boil, pour marinade over vegetables.
4. Add garlic, ginger, and sesame seeds passed through a press. Cool, put in a cool place for an hour.

In tomato marinade

• Time: 3 hours.
• Number of servings: 10 servings.
• Calorie content of the dish: 70 kcal/100 g.
• Purpose: appetizer, salad.
• Cuisine: Korean.
• Difficulty: easy.

Russian housewives love to use tomatoes or tomato juice. With its addition, you can cook delicious Korean-style cauliflower. The weak taste of this vegetable is well complemented by the sweet and sour taste of tomatoes, on the basis of which the marinade is prepared. You can use fresh tomatoes or canned juice of your choice. The result in both cases will be excellent.

Ingredients:

• cauliflower – 500 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• sweet pepper – 1 pc.;
• tomato juice – 500 ml (or 6-7 large ripe tomatoes);
• ground red pepper - to taste;
• parsley and dill - 1 small bunch;
• garlic – 2 cloves;
• vinegar - 5 tbsp. spoon;
• sugar – 3 tbsp. spoon;
• salt – 1 tbsp. spoon;
• vegetable oil – 3 tbsp. spoons.

Cooking method:

1. Divide the head of cabbage into inflorescences and boil for two minutes.
2. Cut carrots, onions and bell peppers into any shape. Add to cabbage.
3. Prepare the marinade. To do this, bring tomato juice to a boil, add sugar, salt, vinegar and spices. If you use fresh tomatoes, puree them in a blender. Blanch in a frying pan or saucepan, covered, for 5 minutes.
4. Pour the resulting marinade over the vegetables, season with oil, chopped garlic and parsley.
5. Cool, then put in a cool place for two hours.

Korean Cauliflower Salad

• Time: 5 hours.
• Number of servings: 10 servings.
• Calorie content of the dish: 60 kcal/100 g.
• Purpose: appetizer, salad.
• Cuisine: Korean.
• Difficulty: easy.

Korean housewives delight their households with light pickled salads with the addition of cabbage and other vegetables. Koreans prepare not only vegetables, but also mushrooms, soybeans, meat, and fish in this way. It turns out very tasty and unusual. This recipe is interesting because it contains many different vegetables, the quantities of which you can adjust and change to your taste.

Ingredients:

• cauliflower – 300 g;
• onions – 2 pcs.;
• sweet pepper – 2 pcs.;
• small zucchini - 1 pc.;
• asparagus – 200 g;
• garlic - 1 clove;
• lemon - a few slices;
• chili - to taste;
• cilantro - a bunch;
• ground black pepper - to taste;
• parsley or other greens - 1 bunch;
• honey - 1 tbsp. spoon;
• salt – 0.5 tbsp. spoons;
• vinegar - 2 tbsp. spoons;
• olive oil – 2 tbsp. spoons.

Cooking method:

1. Cut the vegetables into any shape you like.
2. Place cabbage and asparagus in boiling water for 2 minutes. Mix thoroughly with the remaining vegetables.
3. Add salt, vinegar, honey, spices, chopped garlic, herbs, lemon and cilantro to the mixture.
4. Place in the refrigerator for an hour.
5. Before serving, season the salad with olive oil.

Video

Discuss

Korean cauliflower - how to cook pickled, with carrots, bell peppers or in jars for the winter

With the arrival of autumn, we increasingly use salads from sour, pickled or canned vegetables in our diet. Vegetables cooked in Korean are also popular. Most often, carrots, beets, and seaweed are prepared this way. Today I want to offer you my own recipe for making a Korean salad. Korean marinated cauliflower with carrots takes several hours to prepare. For such a snack, cabbage can be used either fresh or frozen.

Korean Cauliflower

Korean cabbage recipe with vinegar

• cauliflower – 1 medium head (weight 1.5 kg),
• carrots – 3 pieces (medium),
• sugar – 130 g,
• vegetable oil - 50 g,
• salt – 1 tbsp. l.,
• vinegar – 50 g,
• water – 700 ml,
• coriander – 1 tsp,
• ground black pepper – 1 tsp.

First of all, you need to prepare the main product. For the salad, we take a medium head, white, without damage. We separate the cabbage into inflorescences. Place in boiling water for 2 minutes, it is important not to overcook so that the cauliflower is not soft. Remove with a slotted spoon and place in a bowl to cool.

Peel and grate the carrots. Preferably on a special grater for Korean salads.

Now let's prepare the marinade. Pour water into a container, add sugar, salt and vegetable oil. We put it to boil on fire. When the marinade boils, add vinegar and turn off the heat.
Place the cooled cabbage in a small enamel pan, top with grated carrots and sprinkle with coriander and ground black pepper.

Pour in hot marinade. We wait until it cools down and put it in a cool place. Leave to soak for 2 hours.

The cabbage turns out crispy and moderately spicy. I am sure that you will like the recipe, and the salad will find its admirers.
Bon appetit!

How to cook cauliflower in Korean was told by Elena Naryadchuk, recipe and photo of the author.

Even though this beautiful cabbage is very healthy, it is quite rare on our tables. It’s unlikely that anyone prepares sauerkraut; more often it is pickled for the winter, delicious side dishes or salads are prepared, which is what we will do.

A tasty and aromatic Korean-style cauliflower salad is an excellent option to diversify a Lenten menu or a weight loss diet. To keep yourself in great shape, it is enough to eat cauliflower 1 – 2 times a week.

Korean Cauliflower Salad

recipe with tomatoes, carrots and bell peppers

Have you ever wondered why cauliflower is called “cauliflower” even though it is completely white with a slight creamy tint? After all, the color of leaves of different varieties can be yellow, purple, or green. In fact, the answer is very simple, in ordinary types of cabbage we eat the leaves, but in cauliflower we eat the inflorescences. Hence the name of this cabbage variety.

Ingredients:

• Cauliflower 200-300 grams,
• Tomatoes (strong, ripe) 1-2 pieces,
• Bell pepper - 1 piece,
• Carrots - 200 grams,
• Garlic - 3 cloves,
• Onions - 1 head (medium),
• Ready-made liquid seasoning for Korean salads - 1 package,
• Vegetable oil (refined) - 3 tbsp. spoons,
• Salt and water.

Cooking process:

To begin, divide the cabbage into small florets, cutting off long stems if necessary. Then rinse in cold water. It is advisable to leave the cabbage in the water for a while so that all the insects hiding there emerge from the inflorescences.

Place a saucepan on the fire and pour water into it, add salt and bring to a boil. Place the washed cauliflower in boiling salted water. It cooks very quickly, so we will cook it for no more than two minutes. After two minutes, immediately drain the inflorescences in a colander and rinse with cold water. We want the florets to remain a little crunchy.

Raw carrots should be peeled, washed and grated for Korean salads. Cut the peeled onions into thin half rings. Do the same with the bell pepper, first removing the seeds from it and cutting out the stalk.

Tomatoes for the salad, select the strongest but most ripe ones, cut them into cubes or half rings, as you like.

Pass the garlic through a press and add to the rest of the ingredients.

Place all the vegetables prepared for the salad, including cabbage, in a deep bowl and season with Korean salad dressing (this is a ready-made liquid seasoning that can be easily found in the supermarket chain).

Boil vegetable oil and pour it over the salad, mix everything, let the dish sit for at least half an hour and serve.

We hope you have already gone to your kitchen to prepare such a bright and tasty dish for lunch or dinner. All you have to do is wish “Mani deuseyo!”, which translated from Korean means “Bon appetit!”

step by step recipe with photos

Korean-style cauliflower with carrots is an excellent appetizer for meat or a side dish. This snack can be stored in the refrigerator for a long time, and if you put it in sterile jars, you can store it for several months. Before serving, you can sprinkle the vegetables with herbs and olive oil. You can also add other vegetables to the appetizer, that is, these vegetables can become the basis for more complex salads and appetizers. You can adjust the spiciness yourself by adding a little more or a little less red pepper and garlic.

Ingredients

• 500 g cauliflower
• 100 g carrots
• 3-5 sprigs of parsley
• 3-4 cloves of garlic
• 1/5 tsp. ground black pepper
• 1/2 tsp. ground coriander
• 500 ml water
• 4 tbsp. l. table vinegar 9%
• 50 ml vegetable oil
• 2 tbsp. l. Sahara
• 1 tsp. salt

Preparation

1. The first step is to prepare the cauliflower. Disassemble it into inflorescences, fill with water and rinse thoroughly. You can even pour cold water on it for a short time to get rid of possible small insects.

2. Fresh carrots need to be scraped, washed and grated on a Korean carrot grater. If you don’t have such a grater, you can grate it using a regular one, just try to make the strips longer.

3. Peel the garlic cloves and finely chop them, place them in a bowl with the vegetables.

4. Add ground black pepper and ground coriander to the bowl. You can do it easier - use a set of spices for carrots in Korean.