Korean cauliflower is the most delicious recipe. Korean-style cauliflower for the winter - the best recipes for a spicy snack with an Asian flavor

With the arrival of autumn, we increasingly use salads made from sour, pickled or canned vegetables. Vegetables cooked in Korean are also popular. Most often, carrots, beets, seaweed. Today I want to offer you to prepare my own recipe 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, tossing with grated carrots and sprinkling 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. Hardly anyone prepares sauerkraut; more often it is pickled for the winter, cooked delicious side dishes or salads, which is what you and I will do.

Delicious and aromatic salad Korean-style cauliflower - great option in order to diversify Lenten menu or diet plan for weight loss. 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 the leaves different varieties They come in yellow, purple and 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.

If you like spicy salads, you are a fan Korean cuisine If you don’t mind eating something new, then a Korean cauliflower appetizer will be just right. This is ours this type Cabbage is practically not pickled, and, moreover, it is not prepared for the winter at home, relying more on traditional cucumbers and tomatoes. In Korea, in general, vegetables are rarely canned; salads are more often made instant cooking.

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

Korean Instant Cauliflower

The easiest, simplest recipe, which does not detract from its taste. It will come in handy if the desire to treat yourself to a salad strikes suddenly, and you have everything you need for cooking in the bins.

You will need:

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

Per liter of marinade:

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

Recipe with photo

Cut the head of cabbage into inflorescences; for a snack, cut them not too large.

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

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

Rub the carrots into korean style using a special grater.

Chop the garlic cloves.

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

Place garlic in a bowl with cooled cabbage. carrot chips, add seasoning for Korean carrots.

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

Korean cauliflower with bell peppers and beans

Here is the recipe assorted vegetables with cabbage with oriental flavor. It turns out very tasty spicy salad quick home cooking.

Ingredients:

1 kg head of cabbage.
Sweet pepper – 3 pcs.
Green beans – 250 gr.
Head of garlic.
Carrots – 3 pcs.
Korean seasoning - spoon.
Salt – 1.5 large spoons.
Oil – 150 ml.
Granulated sugar - 2 large spoons.
Vinegar 9% - 3 large spoons.

Marinate:

Boil the colored inflorescences for about 2-3 minutes to make the snack crispy.
Drain the broth, add dry spices, vinegar, oil. Boil again.
In a wide bowl, mix boiled inflorescences, chopped beans, bell pepper. Add carrot sticks and finely chopped garlic.
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 great snack.

Required:

Cabbage fork - kilogram.
Large carrots.
Bell pepper (red).
Bulb.
Garlic – 3 cloves.
Table vinegar, 2.5 large spoons.
Sesame oil – 20 ml.
Korean seasoning for carrots – ½ tbsp. spoons.
Salt - to taste.
Capsicum bitter pepper.
Sugar – 1 tbsp. spoon.

How to prepare:

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

Korean-style cauliflower with eggplant

An original appetizer with eggplants will not leave anyone indifferent. The blue ones will give the salad a richer and richer taste.

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

For half a liter of marinade:

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

Preparation:

Divide the eggplants into circles, add salt, and press down. Leave it overnight for the bitterness to go away. Then drain the juice and rinse with running water.
Boil the cabbage, disassemble it into smaller florets, add to the blue ones.
Add onion half rings, sweet pepper strips, and carrots cut into Korean strips to the vegetables. Add the spices specified in the recipe.
Boil water, add salt, sweetener, vinegar. Pour over vegetables.
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

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.
Granulated sugar – 180 gr.
Sweet paprika, coriander, a mixture of peppers - a pinch each.

How to do:

Blanch the cabbage, disassembled into florets, in lightly salted water for about 5-7 minutes. If you want the cabbage to be crispy, reduce the processing time to 3-4 minutes.
Drain, removing excess broth, and dry.
Make the marinade by adding salt and sugar to boiling water, adding oil and acetic acid. Cook until the bulk spices dissolve.
Pour marinade over cabbage. Let cool.
While the salad is cooling, shred the carrots Korean grater. Chop the garlic into slices. Add vegetables to salad.
Sprinkle the dish with paprika, coriander, pepper, broken into small pieces bay leaf.
Mix the vegetables thoroughly and leave to steep for 5-6 hours.
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 turns out spicy and crispy. It prepares quickly, after 5-7 days you can enjoy it.

The appetizer gets its recognizable “signature taste” from garlic, coriander, ground nutmeg, dried basil and hot pepper. It’s better, of course, to stock up on all the spices listed and add them separately to your taste, adjusting the degree of spiciness. But if you wish, you can replace this entire luxurious bouquet with 1-2 tablespoons of ready-made Korean carrot seasoning. In this case, read the packaging carefully; the list of ingredients should not contain salt, as well as flavor enhancers, dyes and other chemicals.

For canning, choose cauliflower that is dense, with light inflorescences, without visible damage or traces of insects. The list of ingredients indicates the weight of the cabbage unassembled, that is, without the stalk. About a kilogram of inflorescences is enough for 2 1 liter jars. The amount of marinade is also calculated for this volume in order to fill the jars without leaving any residue.

Total cooking time: 30 minutes
Cooking time: 20 minutes
Output: 2 l

Ingredients

cauliflower inflorescences - 0.8-1 kg
large carrots - 1 pc.
red bell pepper - 1 pc.
garlic - 6 teeth.
spicy ground pepper chili - 0.5 tsp.
Ingredients for marinade
water - 650 ml
salt - 1 tbsp. l. with a slide
sugar - 4 tbsp. l. under the knife
9% vinegar - 100 ml
refined vegetable oil - 50 ml
ground nutmeg- 0.5 teaspoon
ground coriander - 1 tbsp. l.
dried basil - 0.5 tsp.
ground black pepper - 0.5 tsp.

How to preserve cauliflower the Korean way

The first step is to prepare the vegetables, rinse and peel them. I separate the cabbage into small florets and then blanch them. To do this, I put 2 liters of water in a saucepan, bring it to a boil and add the cabbage. I boil for exactly 3 minutes (from the moment of laying, there is no need to wait for it to boil again), then I put it in a colander and cool. It is important not to overcook the vegetables; they should be crunchy.

I chop the carrots on a special grater for Korean salads to get long and thin strips. I cut the bell pepper into thin strips.

In a deep bowl, combine chopped vegetables and blanched cabbage. I also send hot ground pepper and garlic, passed through a press, there. I mix everything thoroughly so that the pepper is evenly distributed.

Then I fill the sterilized jars with vegetables as tightly as possible, but not to the neck, but to the shoulders (2-3 cm below the neck).

I'm preparing the marinade. To do this, I put all the ingredients for the marinade in a saucepan, add water, wait for it to start boiling and boil for 2 minutes. I fill the contents of the jars with boiling marinade to the very top. Please note that when adding ground black pepper the cabbage will turn slightly dark in color, if this bothers you, then use ground white pepper in the same amount.

I cover jars of cabbage with sterile lids, but do not seal them. I put it in a pan with hot (!) water to sterilize. To ensure that the container remains intact during cooking, do not forget to place a towel on the bottom of the pan or install a special stand. I sterilize 0.5 liter jars for 10 minutes, 1 liter jars for 15 minutes. The countdown begins from the moment the water boils in the pan.

Carefully remove the jars from the boiling water and immediately seal them. tin lids. I turn the seam upside down, wrap it in a blanket and leave it like that until it cools completely. You can take the first sample after a week. Korean canned cauliflower should be stored in a dark and cool place for no longer than 1 year.

More recently, Korean dishes were only bought. And since they were not cheap, it was easy to pamper the family delicious snacks happened infrequently. But thanks to the unique ability of our housewives to reproduce a dish to taste, we have a whole variety of recipes for delicious Korean salads.

Korean cauliflower: rules for a delicious snack

Korean cauliflower salad - universal dish. It can become an original mono snack, and quite filling. In addition, the salad will complement any lunch or dinner, playing the role of a side dish for meat. Delicious cabbage can be enjoyed several hours after preparing the dish. And if desired, it can be rolled up for the winter.

How to choose ingredients

Before considering the recipe for Korean cauliflower at home, it is important to choose the right ingredients. This dish has the must-have ingredients. In addition to cauliflower, korean recipes Carrots are definitely included. It adds juiciness and aroma. And the marinade includes coriander and garlic. It is this combination that provides the dish with that characteristic Korean taste that cannot be confused with anything else.

In addition to the main components, the salad contains additional ingredients. Don't count them out. They are able to give a dish a special “zest”. Recommendations for choosing components for cooking are given in the table.

Table - Rules for selecting main and additional components

Product name	Recommendations for selection	What gives a salad
Cauliflower	- Small heads; - strong, hard to the touch; - inflorescences fit tightly; - no smell; - the head is framed by green leaves; - plain cabbage; - color can vary from whitish to milky	The basis
Carrot	- Small root vegetables; - bright orange color (the richer the color of the carrot, the juicier it is); - no dark spots or odor	- Aroma; - juiciness
Garlic	- Medium heads; - hard; - teeth can be easily felt; - not sprouted	- “Korean” taste; - sharpness; - aroma
bell pepper	- Large hard fruits; - with a greenish stalk; - the smell of pepper is felt in the area of the stalk	- Beautiful, bright look; - more delicate taste
Chilli	- Dense pod; - monochromatic in color; - not wrinkled; - with a characteristic odor	Sharpness
Turmeric (root)	- Fresh, firm; - if you peel off the skin, you can hear a characteristic smell	- Bright yellow tint; - spicy taste
Sesame oil	- The expiration date is not expired; - the oil is packaged in glass containers; - first cold pressed product	Pleasant taste
Beet	- Root vegetable of dark color; - medium size; - has a dense peel with a slightly reddish tint; - no signs of rot; - not soft	Unusual pink shade

To prepare Korean-style cauliflower that will appeal to everyone in the household, you need not only to choose the right ingredients. It is important to observe several simple recommendations that will protect you from failure.

Parsing cabbage. Preparing the salad begins with preparing the cabbage. Initially, remove the green leaves. After that, turn the head over, arm yourself sharp knife, cut it into two halves. Carefully separate the inflorescences. Try to keep all the pieces the same size. Otherwise, you will end up with a salad that is very unevenly soaked in the marinade.
Washing cabbage. To completely eliminate the presence of worms in a vegetable, it is necessary to soak the inflorescences in salt water. For a liter of water, add one tablespoon of salt or lemon juice. After pouring, the inflorescences need to be rinsed well.
Cooking cabbage. If cooking cauliflower in Korean involves boiling the inflorescences, then it is important to correctly determine the cooking time of the product. Do not under any circumstances overcook the vegetable. The cabbage must remain crisp, otherwise the salad will lose one of its essential “zest”.
Seasoning “Korean style”. For the salad, you can use ready-made seasoning, which is sold in the store. But if you carefully study the composition of such a spice, you will notice that it is easy to make yourself. Moreover, homemade seasoning will not contain a dubious additive - monosodium glutamate.

The top layers of cabbage may take on a blue-green hue. Visually it does not look very aesthetically pleasing. This shade of the workpiece is provided by garlic, rich in copper. It reacts with vinegar and forms copper salts. From a health point of view, it is not dangerous. If you don't want blue cabbage, make sure it is completely submerged in the marinade.

A selection of spicy salad recipes

You can make Korean-style cauliflower salad different ways. Suitable for those who have too little free time quick recipe. Lovers of sweet and sour flavors will love the marinated dish.

Easy way

Peculiarities . Use the Korean cabbage recipe step by step to prepare it correctly savory dish with notes of spice. The salad can be consumed immediately after preparation. And if you want to preserve cabbage for the winter, you will need sterilization.

You need to prepare:

cauliflower - 700 g;
garlic - five cloves;
salt - 60 g;
sugar - 180 g;
water - 1 l;
sweet paprika - to taste;
sunflower oil- 60 ml;
vinegar 9% - 210 ml;
coriander - a pinch;
Bay leaf- three or four pieces;
pepper mixture - 7 g;
carrots - one piece.

Step by step

Divide cabbage forks into florets.
Place them in a pan of boiling water for two to three minutes.
Place the florets in a colander to allow excess liquid to drain.
To prepare the marinade, take water and put it on fire.
Add salt, sugar, oil and vinegar.
Boil the marinade for about five minutes.
Pour the boiled cabbage with the resulting brine.
Transfer the workpiece to a cold place and allow it to cool completely.
Meanwhile, peel the carrots and grate them using a special grater or a regular grater (as you wish).
Peel the garlic, cut each clove into thin slices.
Place carrots and pieces of garlic into the marinade that has cooled down.
Add coriander, paprika, pepper mixture, add bay leaf.
Stir the salad.
Leave it to steep in a cool place for six hours.
After the expiration date, place the cabbage in jars and pour the marinade evenly.
Sterilize salad in jars for 15-20 minutes in half-liter containers and 30-35 minutes in liter containers.
After sterilization, roll up the lids for the winter.

In the marinade

Peculiarities . You can easily prepare Korean-style cauliflower without sterilization.
The dish turns out very spicy. If you are not one of those who like canning with a little heat, then slightly reduce the amount of hot pepper and garlic.

You need to prepare:

cauliflower - 1 kg;
garlic - one head;
carrots - three root vegetables;
coriander - teaspoon;
hot chili pepper - two pods;
vegetable oil - a third of a glass;
sugar - glass;
vinegar 9% - 120 ml;
water - 120 ml;
salt - 60 g.

Step by step

Divide the cabbage into florets.
Place them in boiling water and cook for three to four minutes.
Place the inflorescences in a colander.
Wait until the liquid has completely drained.
Sterilize the jars.
Grate the carrots.
Peel the garlic, cut it into pieces or crush it.
Chop the hot pepper.
In a separate bowl, combine cabbage with carrots, garlic and chili pepper. Add coriander.
With clean hands, mix the salad, leave it to marinate in own juice.
Meanwhile, prepare the filling.
Add sugar, salt and butter into the water.
Boil the marinade.
IN last resort pour in the vinegar and immediately turn off the heat.
Place the salad marinated in its own juice into jars.
Pour hot marinade over the preparation.
Close the lids and transfer the preservation to a warm place.
After a day, when the jars have cooled down on their own, they can be stored.

Hastily

Peculiarities . If you start making this dish at lunch, it will be ready for dinner. Korean instant cauliflower is intended for everyday use. If you want to roll up the preparation for the winter, do not forget to sterilize the preservation.

You need to prepare:

cauliflower - 0.5 kg;
peppercorns;
garlic - five cloves;
salt - 60 g;
turmeric (root) - several rings;
water - 1 l;
sugar - 100 g;
bay leaf - two;
vinegar - 25 ml.

Step by step

Divide the forks into inflorescences.
Boil them in boiling water, three to four minutes is enough.
Place a turmeric ring, bay leaf and peppercorns at the bottom of the jars.
Next add the cauliflower.
Peel the garlic and chop it.
Pour salt and sugar into the water, pour in vinegar, and cook the marinade.
Finish filling the jars with garlic.
Pour the marinade over the preparation.
Wait for the container to cool, then transfer it to the refrigerator.
After four hours, the cauliflower is ready to eat.

With beets

Peculiarities . If you add beets to cauliflower, it will take on a beautiful pink hue within a few hours. During the cooking process, you will need a special press to infuse the salad. This can be done without a press, but according to reviews, it is still better to keep the cabbage under pressure. In this case, it will be better soaked, will be more tender and will not turn blue-green.

You need to prepare:

cauliflower - 1.4 kg;
carrots - three root vegetables;
sugar - 120 g;
beets (medium size) - one;
salt - 65 g;
sunflower oil - 120 ml;
garlic - eight cloves;
ground chili - half a tablespoon;
paprika (powder) - tablespoon;
vinegar 9% - 160 ml;
water - 1 l.

Step by step

Peel the carrots and beets.
Grate the vegetables separately from each other.
Divide the cabbage into florets; no need to cook it.
Pour salt, sugar, and oil into the water.
Next, add paprika and ground pepper to the marinade.
Just before turning off the heat, pour vinegar into the brine.
Peel the garlic, cut into thin slices.
Take a large saucepan.
Place the ingredients in it in thin layers: carrots - inflorescences - beets - garlic.
Repeat layers several times.
Pour the marinade over the preparation.
Place a pressure (special press) on top.
Wait until the marinade has cooled completely.
Then transfer the cabbage to the refrigerator for three days.
If you are planning to roll up a salad for the winter, then ready dish Place in jars, sterilize the preservation for 20-25 minutes (half-liter jars).

Heh with fish

Peculiarities . Korean dish heh they cook from raw fish with various vegetables, such as cauliflower. This dish is not only very tasty, but also filling. To prepare the salad, you can use any fillet, as long as there are no bones in it.

You need to prepare:

hake fillet - 900 g;
carrots - one;
cauliflower - 500 g;
onion- one;
black pepper (powder) - teaspoon;
vinegar - 300 ml;
sunflower oil - 90 ml;
parsley - a small bunch;
garlic - four cloves;
salt - 35 g.

Step by step

Rinse the hake fillet under running water.
Cut the fish into small pieces.
Place them in a saucepan.
Sprinkle the fillet with pepper and salt.
Stir the fish so that all pieces can be evenly coated.
Cut the onion into half rings and add them to the hake.
Pour vinegar over the mixture and stir.
Cover the pan with the fish and place it in the refrigerator for one to two hours.
Divide the cauliflower into florets.
Boil them in boiling water for no more than three minutes.
Place vegetables in a colander to drain.
Chop the parsley and chop the garlic.
Grate the carrots.
Place the marinated fish and onions in a colander.
Rinse the workpiece under running water.
Wait for excess water to drain.
Place hake and onions in a jar, add garlic, inflorescences, carrots, and add herbs.
Add a little salt, pepper, throw in some coriander.
Shake the jar to mix the ingredients.
Heat vegetable oil in a frying pan.
Add ground red pepper into it.
Pour the spicy mixture into the jar.
Shake all ingredients well again.
When the salad has cooled, transfer the jar to the refrigerator.
It is advisable to marinate the salad for 10 hours, remembering to shake the container periodically.

With bell pepper

Peculiarities . Another interesting and delicious variation Korean salad involves adding bell pepper. It will provide the dish with tenderness and aroma. To make Korean pickled cauliflower not only tasty, but also beautiful, use bright red pepper.

You need to prepare:

cauliflower - 1.1 kg;
bell pepper - one;
carrots - two;
sugar - 90 g;
garlic - five cloves;
water - 1 l;
salt - 70 g;
sunflower oil - 50 ml;
sesame oil - 15 ml;
allspice;
turmeric (powder) - teaspoon;
Bay leaf;
carnation - five buds.

Step by step

Cut cauliflower forks into florets.
Peel the bell pepper and chop it into small pieces.
Pass the carrots through a grater.
Pour water into a large saucepan, add salt and sugar.
Dip bay leaf, allspice, and aromatic cloves into the marinade.
Add turmeric, sunflower oil, and sesame oil for flavor.
Wait for the marinade to boil, then add the vinegar.
Place cabbage inflorescences in boiling brine.
Close the container with a lid and boil the ingredient for two minutes.
Turn off the heat.
Add carrots and bell pepper to the pan.
Chop the garlic.
Add it to pickled vegetables.
Stir the salad.
When the dish has cooled, transfer it to jars.
Place the snack in the refrigerator for a day.
After 24 hours, the Korean salad will be ready to eat.

If you decide to roll up a salad with bell peppers for the winter, be sure to sterilize it for 25 minutes. In this case, preservation can be stored at room temperature.

If Korean cauliflower was rolled up for the winter in compliance with sterilization rules, it will successfully withstand a whole year in normal room conditions. If you prepared the dish for quick consumption, its shelf life is one month. But such a salad should be stored in a closed container (plastic lids) in the refrigerator.

Korean cuisine has gained popularity thanks to the use of spices, herbs, and marinades. Koreans love spicy dishes with specific tastes. Thanks to the warm climate, they do not complicate cooking by canning, preferring to eat fresh vegetables, which were subject to quick salting or pickling. Korean cauliflower is one of the most popular dishes, which are popular among Russian housewives, who not only learned how to make it deliciously, but also know how to prepare canned food for the winter.

General principles for cooking Korean cauliflower

The basic rule for preparing such a dish is delicious marinade. The harmonious taste of the future depends on the amount of sugar, vinegar and salt. culinary masterpiece. 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 spicy taste with a spicy edge 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 proved to be excellent as a base for stews, sautés, as a side dish and Korean version snacks: 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 are different useful qualities, but for many cooks it is a bright decoration of 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 make a winning duet, both taste qualities, and externally. 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:

Wash the head of cabbage and divide into inflorescences. Choose the size yourself, but don’t go too small, otherwise you’ll ruin it. appearance salad
Boil water and lower the inflorescences there for 2 minutes, no more.
Peel the carrots and cut into strips. There is no need to cook it.
Prepare the marinade. To do this, boil one liter of water, add salt, sugar, vinegar, oil and spices.
Pour marinade over everything, add chopped herbs (optional), let cool.
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 - 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:

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.
Cut the core with seeds from the bell pepper, cut the pulp into oblong pieces.
Cut the onion into small cubes.
Remove the husk from the garlic and finely chop the clove.
Chop the greens.
Mix everything together.
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.
Pour the resulting broth over a mixture of vegetables and herbs.
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:

Divide the head of cabbage into small-sized inflorescences. No need to cook.
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.
Remove the peel from the garlic and leave it whole.
Sterilize jars and lids.
Place a mixture of vegetables in them. Place 1-2 cloves of garlic and a bay leaf in each jar.
Prepare a marinade for Korean-style cauliflower. Dissolve salt, vinegar, sugar and spices in 1.5 liters of water. Bring to a boil.
Carefully pour the boiling marinade into sterile jars to the top.
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 owner will receive spicy salad, cooked on a quick fix, 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:

Divide the head of cabbage into small florets for quick marinating and place in boiling water for 1 minute, drain in a colander.
Grate the carrots.
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.
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 it for cooking fresh tomatoes or canned juice to choose from. 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:

Divide the head of cabbage into inflorescences and boil for two minutes.
Cut carrots, onions and bell peppers into any shape. Add to cabbage.
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.
Pour the resulting marinade over the vegetables, season with oil, chopped garlic and parsley.
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 a lot different vegetables, the quantity 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:

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