With the advent of autumn, we increasingly use salads from sour, pickled or canned vegetables. Korean-style vegetables are also popular. Most often, carrots, beets, sea kale. Today I want to offer you to cook your own Korean salad recipe. Marinated cauliflower in Korean with carrots, it takes several hours to cook. For such an appetizer, cabbage can be used both fresh and 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 salad, we take the middle head, white, without damage. We disassemble the cabbage into inflorescences. Dip in boiling water for 2 minutes, it is important not to overcook, so that the cauliflower is not soft. Take out with a slotted spoon and put 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 on fire. When the marinade boils, add vinegar and turn off the heat.
Put the cooled cabbage in a small enamel pan, shifting with grated carrots and sprinkling with coriander and black pepper.
Pour in hot marinade. We wait until it cools down and put it in a cold place. Let it soak for 2 hours.
Cabbage turns out crispy, moderately spicy. I am sure that you will like the recipe, and the salad will find its admirers.
Enjoy your meal!
Elena Naryadchuk told how to cook cauliflower in Korean, recipe and photo of the author.
Even though this beautiful cabbage is very healthy, it is quite rare on our tables. It is unlikely that anyone cooks sauerkraut, more often it is pickled for the winter, cooked delicious side dishes or salads, which we will do with you.
Delicious and fragrant salad from cauliflower in Korean - great option in order to diversify Lenten menu or diet diet for weight loss. To keep yourself in great shape, it is enough to consume 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", although it is completely white with a slight creamy tint? After all, the color of the leaves different varieties They come in yellow, purple, and green. In fact, the answer is very simple, in ordinary types of cabbage, the leaves are eaten, and in cauliflower, we eat the inflorescences. Hence the name of this variety of cabbage.
Salute to all! Cabbage season is in full swing, so it's time. Today we will learn how to cook Korean cabbage at home. This is an incredibly tasty and easy-to-prepare dish that can be marinated both for the winter and at any time for the festive table.
A distinctive feature of Korean cabbage is that it cooks very quickly. If you have little time, then 20 minutes is enough for you to prepare a delicious and crispy snack.
Korean cabbage is considered healthy dietary product. It saturates the body with vitamins necessary in the cold season and at the same time burns excess fat. So to anyone who wants to lose weight, I recommend cooking it according to these recipes. Happy culinary creativity!
This dish is very aromatic, spicy in taste and moderately spicy. Korean cabbage is a crispy and healthy snack for any table. And it is prepared according to this recipe very easily and quickly.
Ingredients:
- Cabbage - 1 kg
- Carrot - 1 pc.
- Garlic - 3-4 cloves
- Vegetable oil - 100 ml
- Vinegar 9% - 2 tablespoons
- Salt - 1 teaspoon (heaped)
- Sugar - 2 teaspoons
- Coriander - 1 teaspoon
- Red ground pepper– 1/2 teaspoon
- Spices for Korean carrots (optional)
Finely shred the cabbage and add salt and sugar.
We press the vegetable until the juice appears.
Three carrots on a special grater (for Korean carrot), mince the garlic.
Heat oil in a frying pan, add spices. We withstand 5-10 seconds.
Add the seasoning oil to the carrots and mix everything thoroughly.
Add this mixture to the cabbage.
Pour in the vinegar, stir.
Cover with a plate and put the press. Leave in a warm room for 9-10 hours. Transfer to a jar and store in the refrigerator.
Cooking fast Korean cabbage with carrots at home
This wonderful recipe reader Irina shared with me. She assures that her Korean husband cannot be torn off by the ears from such cabbage. So let's try, friends!
Take:
- Cabbage - 0.5 kg
- Carrots - 0.5 kg
- Black pepper - 1 teaspoon
- Ground coriander - 2 teaspoons
- Garlic - 3 cloves
- Unrefined vegetable oil - 0.5 cups
- Salt - 1 tablespoon
- Sugar - 2 tablespoons
- Apple cider vinegar - 4 tablespoons
Step by step cooking method:
We rub the carrots on a special grater, chop the cabbage.
Black ground pepper and coriander are added to the carrots.
I put the garlic.
In vegetable oil, add salt, sugar and Apple vinegar in the specified proportions. We mix everything.
We shift the cabbage to the carrots and mix.
Pour in oil, stir.
Cover with a lid and put in the refrigerator for a couple of hours.
How to quickly cook Korean cabbage with beets according to a homemade recipe?
Ready Korean salad, prepared according to this recipe, is stored in the refrigerator for one week. So keep this in mind when you are planning to prepare a delicious snack for the table.
We will need:
- Head of cabbage
- Bulb
- head of garlic
- Seasonings (red ground pepper, coriander powder, flavor enhancer)
- Sugar
- Soy sauce
- Vinegar essence 70%
- Vegetable oil
Step by step cooking method:
cut cabbage large pieces and put in a bowl. We remove the stalk.
Grate the beets for Korean salads.
Add beets to cabbage and mix well.
Add 3 tablespoons of coarse salt and 3 tablespoons (with a slide) of sugar.
Pour in 2 liters of boiling water.
Add 1 teaspoon 70% vinegar essence.
We put the press and leave the cabbage to marinate for 14-15 hours.
Add spices and soy sauce in a prepared serving of Korean salad.
Cut the onion into half rings.
In a heated frying pan, fry 1-2 teaspoons of red pepper in oil.
After 5 minutes, put the onion and keep it on the stove for another 7-8 minutes.
We filter the frying through cheesecloth.
Pour the salad with hot oil after frying the vegetables.
On the final stage add chopped garlic and mix well.
Making Korean cabbage with carrot seasoning at home
This salad can be prepared in just 20 minutes! So be sure to take note, especially if you have no time to stand at the stove for a long time, and you really want to diversify the menu.
Ingredients:
- Cabbage - 1 head
- Carrot - 1 pc.
- Garlic - 2 cloves
- Dill
- Vegetable oil
- Red hot pepper
- Vinegar 6% - 1 tablespoon
- Salt - 2 tablespoons (heaped)
- Seasoning for carrots in Korean
Step by step cooking method:
Cabbage cut into cubes and pour boiling water.
We rub the carrots on a grater.
Finely chop the garlic.
Add it to the pepper mixture.
Cut the greens (dill) and pour it to the carrots.
Add carrots, a mixture of spices, salt and garlic to the cabbage. Pour vinegar 6% and mix everything. Add the heated vegetable oil to the salad.
Delicious Instant Korean Cabbage Recipe Without Carrots
Kimchi is one of the famous Korean food. Kankochi hot sauce is used for its preparation. It turns out crazy tasty snack without carrots, try it yourself!
Prepare:
- Chinese cabbage - 1 kg
- Salt - 4 tablespoons
- Spicy seasoning "Kankochi"
- Water - 2 liters
Step by step cooking method:
We share a head of cabbage Chinese cabbage into two equal parts.
Divide each half in half again to make such quarters.
Prepare the brine: pour water into the bowl and add salt, mix.
Immerse cabbage quarters in it.
We put the press and leave it for an hour.
We take out the cabbage from the brine, squeeze out the excess liquid and put it on a cutting board.
We coat each sheet with Kankochi.
We lubricate the container hot sauce and put in it the finished snack.
We coat the top layer of cabbage and pour a little brine.
Cover with a lid and let it brew for a couple of hours. Ready meal store in the refrigerator!
Korean-style homemade cabbage with carrots and beets for the winter - video
This savory appetizer with beets, carrots and garlic turns out to be very tasty. It goes especially well with fried, boiled and baked potatoes.
To prepare it, you will need the following ingredients:
- Cabbage - 1 head
- Carrots - 1-2 pcs.
- Beets - 1 pc.
- Hot pepper - 1 pc.
- Ground coriander - 0.5 teaspoon
- Sugar - 3 tablespoons
- Salt - 1 teaspoon
- Vegetable oil - 50 gr.
- Vinegar - 50 gr.
- Garlic - 1 head
- Bay leaf
- Carnation - 2 pcs.
For detailed instructions on cooking Korean cabbage with beets and carrots, see this video.
Korean cauliflower recipe at home
This dish is very tasty and healthy. Great side dish for meat and fish!
Take:
- Cauliflower - 1 kg
- Carrots - 2 pcs.
- Garlic - 5 cloves
- Water - 1 liter
- Sugar - 1 cup
- Salt - 2 tablespoons
- Vinegar 9% - 100 ml
- Vegetable oil - 50 ml
- Seasoning for carrots in Korean - 10 gr.
Step by step cooking method:
We disassemble the cauliflower into inflorescences.
We rub the carrots on a special grater.
Cut the garlic into slices.
We spread the cabbage in boiling water and keep it on fire for no more than five minutes.
Meanwhile, prepare the marinade: pour salt and sugar into boiling water, add 9% vinegar and vegetable oil. Mix everything well and remove from the stove after five minutes.
Remove the cabbage from the fire.
Add garlic.
Sprinkle with seasoning for carrots in Korean.
Lay out the carrots.
Pour in hot marinade. Close the lid and marinate for 5-6 hours.
We make Korean cabbage in jars in a cold way
A winter appetizer according to this recipe is prepared in just 12 hours. At the same time, it marinates perfectly in ordinary cold water. Try this cooking method if you have a lot of cabbage that has nowhere to go.
We will need:
- Carrots and cabbage in equal proportions
- 10 liters of water
- 2 cups salt
- 4 cups sugar
- 75 ml vinegar essence 70%
- seasoning bag for Korean carrots
Step by step cooking method:
Shred carrots and cabbage, put in a container.
Preparing the brine: pour 10 liters into a bucket cold water, add 2 cups of salt and 4 cups of sugar, as well as 75 ml of vinegar essence 70%. We mix our marinade well.
Add brine to cabbage.
Cover with a lid and leave to marinate for 12 hours.
Add seasoning for Korean carrots, mix, put cabbage in jars and close.
Do you like Korean cabbage? If so, will you prepare it for the winter? Share your opinion in the comments! I would be glad to chat with you. See you in the next articles!
I want to present to your attention delicious Korean appetizer salad from cauliflower. There are many recipes for its preparation on the Internet, I found the best recipe for myself. Instead of lemon juice, you can take apple or regular vinegar, but slightly less. Hot peppers can be omitted for those who do not tolerate hot peppers. We were not spicy at all, I also added ground hot pepper.
Ingredients:
Disassemble the head of cabbage into inflorescences. Make the size of the inflorescences to your liking, I like the medium size, not very large, so I cut them with a knife. After the head of cabbage was taken apart, the cabbage began to weigh 400 grams.
Grate the carrots Korean grater I cut it by hand.
Greens (preferably cilantro, but you can chop dill), hot peppers also finely chop so that its pieces do not come across too much and irritate the eaters with their sharpness. Squeeze out the garlic just before mixing. You can take more if you like.
Boil the cabbage in salted water, as you usually salt water for pasta. It is not necessary to bring the cabbage to full softness. Since I had small inflorescences, it took 3-4 minutes. You can get a piece and try what degree of readiness suits you. She must stay tight.
Put the cabbage inflorescences in a colander to glass the liquid, but you do not need to pour out the entire broth. Leave 4-5 tablespoons of this broth in the ladle.
Add to this remaining water lemon juice or vinegar, vegetable oil, salt, sugar and bring to a boil until the sugar has completely melted. Taste the decoction, it should taste salty, but the sweetness and sourness should also be felt. extra salt take on carrots and cabbage. Add more sugar if needed.
Pour hot broth over vegetables, which are mixed in a large container - cabbage, carrots, herbs, garlic, coriander and hot peppers.
Mix well. There will be liquid at the bottom, so be it.
Transfer the salad to a container, close the lid and refrigerate. Let it brew for at least a couple of hours. But if the cabbage inflorescences are large, then it will take more time.
Then you can eat. Serve this cabbage with meat or side dishes.
Enjoy your meal!
Calories: Not specified
Time for preparing: Not specified
If we talk about delicious spicy snacks, then Korean cauliflower, real recipe in front of you, tops the list of favorite vegetables. This is not even just a snack, but a delicacy. Because the recipe for this marinade is different from traditional composition ingredients. That is why the cabbage turns out to be exquisite and spicy, it can be served for any occasion, even homemade dinner, even a festive table.
In principle, I doubt that Korean housewives would cook something like this at home, but such dishes are quite popular in our country. We cook and, zucchini, cucumbers and tomatoes. And if a special seasoning is added to the appetizer during cooking, then the name of the dish will certainly be named in Korean. I think that this is not entirely correct, since there are a lot of seasonings in Asian cuisine, and they all have different tastes, so they cannot be generalized.
But still, there are basic spices that are most often used for cooking hot snacks, such as dried garlic, hot pepper and coriander. This combination of spices has a rather characteristic aroma and taste, which is why vegetables filled with such a marinade become especially tasty and refined.
Ingredients:
- cauliflower - 1 kg,
- carrot root - 2 - 3 pcs.,
- water - 1 l,
- garlic - 1 medium head,
- sugar - 3 - 4 tablespoons,
- salt - 2 tablespoons,
- sunflower oil - 0.5 tbsp.,
- table vinegar (9%) - 100 g,
- seasoning in Korean - 1 tbsp,
Recipe with photo step by step:
First, prepare the cabbage for pickling. To do this, cut off the branches of cabbage with a knife, while dividing it into small inflorescences. 
Then rinse well in a colander warm water to wash away all the sand and dirt. If there are darkenings on the inflorescences, then cut them out with a knife. Be sure to check the cabbage for the presence of a caterpillar, if we find one, then soak the inflorescences in salt water, and then simply rinse.
To make the cabbage more saturated with marinade, we will blanch it. To do this, dip the inflorescences in boiling water for 4 minutes and boil them. 
Next, boil water and pour salt into it, and then granulated sugar. Stir until completely dissolved, then pour in the oil, vinegar and boil the marinade for about 4 minutes. 
We shift the prepared cabbage inflorescences into a container and fill them with hot marinade.
While the cabbage is cooling, peel the carrots and cut into long strips, like Korean carrots. 
We also clean the garlic from dry scales and finely chop it or chop it through a garlic press. 
Add carrots, garlic and seasoning for Korean carrots to the cooled marinade, mix and leave the cabbage for 5-6 hours in a cold place. Korean cauliflower is ready. Spicy lovers vegetable dishes will appreciate and, which can be prepared according to our recipe. 
We spread the inflorescences on a dish and serve to the table. 
Enjoy your meal!
