If you like Korean cuisine and you like spicy snacks, and are not averse to eat something new, then Korean-style cauliflower is what you need.
This dish has a sharp-sweet taste and can be easily used on festive tables as well as on ordinary dinner as a simple snack..
Little bit about the snack
Marinated products are world famous..
And if in Russia in Russia traditional harvesting of cucumbers and tomatoes is for the winter, in Korea everything is a little different..
They rarely preserve foods, as they have a slightly different climate and vegetables are almost always available..
And since Korean cuisine loves spices and spiciness, it is natural that all dishes have a distinct taste and smell..
Cauliflower has appeared in Korean cuisine for quite some time..
First of all, it was valued for its beneficial properties and valuable substances that are present in it, and only then appreciated the wonderful taste of this vegetable..
For several hundred years, a huge variety of Korean-style cauliflower recipes have been invented..
Therefore, let’s proceed directly to the methods and features of cooking, so that you can please yourself and your loved ones with this delicious dish every day..
|cauliflower –||700–1000 g|
|raw carrot –||1 PC.|
|garlic –||2-3 cloves (if you like quick, you can put more)|
|sugar –||130 g|
|unscented vegetable oil –||40 ml or ¼ cup|
|salt –||1 tbsp. no slide|
|vinegar 9% –||50–60 ml|
|water –||700 ml|
|coriander –||1 tsp.|
|ground black pepper –||1 tsp.|
|Time for preparing: 360 minutes||Calories per 100 grams: 45 Kcal|
Before you start cooking any dishes, this vegetable must be prepared in advance..
To do this, it should be placed in a large saucepan, add 1-2 tablespoons of salt, pour cold water and leave for 30-40 minutes.
This is necessary so that the inflorescences are cleared of various bugs and dust particles..
After that, the vegetable should be washed under running water, and then divided into small inflorescences..
So, proceed to the culinary process:
- Inflorescences need to be moved to the pot and pour boiling water.
- Boil 3-4 minutes, no more, so as not to digest.
- After pouring water and set aside cabbage to cool.
- At this time, chop the carrot into a long thin straw (it is better to use a special Korean grater). Add carrots to cabbage.
- Now you need marinade. In the water, stir the salt, oil (be sure to take no odor!), And vinegar. Put the pot on the fire and boil for 2 – 3 minutes.
- Next, add the spices and pour the prepared marinade prepared vegetables.
- Then, add chopped garlic to the dish, then let it cool completely and brew in the refrigerator for about 5–6 hours.
- That’s all, cauliflower salad is Korean ready and can be served.!
Do you still doubt whether you will succeed?
Then watch the video, after which all your doubts will disappear exactly!
Korean snack for the winter
Now you know how to make this delicious salad quickly and easily..
But how to pickle cauliflower in Korean for the winter?
In fact, there is nothing complicated.
You will need all the same ingredients in the same quantity (well, or more, depending on how much you want to prepare for the future), only the spices change.
Instead of black ground pepper, black pepper and red pepper should be taken..
Coriander is also needed..
Take canning jars and lids.
Next, divided into florets cabbage is placed in a container with grated carrots and garlic cloves.
It is necessary that the vegetables are tightly pressed to each other..
And then pour them with boiling marinade (prepared according to the same scheme) and set to be sterilized for another 10-15 minutes..
After all these manipulations, the banks are twisted with lids, placed in a warm place, after wrapping them with something (for example, a blanket), before they cool.
This completes the Korean pickling of cauliflower for the winter..
The workpiece can be stored at room temperature for about 1 year..
Folk recipe for vegetable salad in Korean
There is another option for cooking cauliflower in Korean, which is very popular on the Internet.
So, for this dish you will need:
- cauliflower – 1 kg;
- sugar – 2 tsp;
- carrots – 1 pc .;
- greens (cilantro or parsley, dill) – a bunch;
- vinegar – 1 tbsp. l .;
- table salt – 1 tsp;
- coriander – to taste;
- Bulgarian pepper (red and green) – 2 pcs.
We wash the cauliflower washed and divided into inflorescences in boiling water for 3-5 minutes.
After we mix it with shredded carrots and bell pepper cut into half rings.
Chop greens and mix with cabbage.
Now you need to cook the marinade.
To do this, mix all other ingredients in one liter of water, bring to a boil and pour the prepared vegetables.
After that, we wait for the dish to cool completely and put it in the fridge for 6–8 hours.
After pouring the marinade and add olive oil.
Korean dish is ready!
The presentation of this delicious recipe in the following video:
Useful tips for hostesses
If you want to prepare this preparation yourself, then it is best to choose “young” vegetables..
They look more attractive and crunch better..
Inflorescences can be cut with a knife, thereby controlling their length..
However, it should not be cut too small, as this may spoil the appearance of the finished dish..
Korean style cauliflower is a very tasty salad.
So be sure to try cooking it at home by yourself..
Believe, your household will be very happy!
If you suddenly did not find cauliflower on the store counter or on the market, and you really want to eat Korean salad, here’s a cooking option from a regular white-haired girl: