There are more and more fans of Korean cuisine every year, and this is not surprising. Today we will look at such an interesting dish as Korean cauliflower. Her recipe is quick and easy to make at home, so let's get started!
Korean-style cauliflower: “classic”
- granulated sugar - 70 gr.
- carrots - 3 pcs.
- cauliflower - 1 kg.
- vinegar - 0.1 l.
- salt - 40 gr.
- garlic head - 1 pc.
- filtered water - 1 l.
- spices for Korean carrots - 15-20 gr.
- vegetable oil - 130 ml.
This Korean cauliflower is considered a classic of the genre. Other cooking recipes act as variations of the snack.
1. Rinse the cabbage, let it dry, and separate into inflorescences. If they are too large, chop them randomly into medium pieces.
2. For better soaking, the cabbage must first be boiled until soft in boiling water. This will take 4-5 minutes. Remove and cool.
3. Pour water into the pan in the volume according to the recipe. Bring to a boil, add granulated sugar and salt. When the crystals dissolve, pour in vinegar and oil and set aside for 5 minutes. Turn off.
4. Prepare a container (container, jar, etc.). Fill it with cabbage, pour the prepared solution. Allow the contents to cool.
5. During the time allotted for cooling, peel the carrots and pass them through a Korean grater. Grind the garlic cloves with a press, combine with carrots and spices.
6. Add this set of ingredients to the cabbage in the marinade and set aside for 6 hours. All this time, Korean cauliflower is kept in the cold according to the recipe. Then you can taste it with the whole family at home.
Cauliflower with sweet pepper
- bell pepper - 3 pcs.
- clean water - 1 l.
- cauliflower - 0.7 kg.
- granulated sugar - 0.2 kg.
- onion - 1 pc.
- parsley (in bunches) - 30 gr.
- salt - 40 gr.
- vinegar - 40 ml.
- garlic cloves - 5 pcs.
- chili seasoning, coriander, ground pepper (black) - 2-3 g each.
- sunflower oil - 80 ml.
1. Divide the cabbage into florets and place in boiling water for 4-5 minutes. Remove and dry.
2. Chop the onion into cubes. Peel the inside of the pepper and cut into strips. Chop the garlic cloves into slices. Rinse and chop the greens. Combine the ingredients and add to the cabbage.
3. Start cooking the marinade. Boil water according to the recipe, add granulated sugar with all the spices and salt. Cook for 4 minutes, turn off, add oil and vinegar.
4. Pour the dressing over the cabbage with additional ingredients. Refrigerate to infuse for 3-5 hours. After a specified period, a sample can be taken.
Cauliflower with sesame seeds and soy sauce
- garlic (in teeth) - 5 pcs.
- soy sauce - 120 ml.
- cauliflower - 0.8 kg.
- sunflower oil - 80 ml.
- water - 1.1 l.
- sesame - 15-20 gr.
- vinegar - 230 ml.
- carrot - 1 pc.
- salt - 30 gr.
- chili pepper (spice) - 1 gr.
- ginger root - 3 cm.
- granulated sugar - 145 gr.
- ground black pepper, coriander - 3 grams each.
Korean cauliflower marinated in soy sauce with sesame seeds is fiery and aromatic. A quick recipe ideal for cooking at home.
1. Blanch the cabbage, previously divided into inflorescences, in boiling water for about 3-4 minutes. Remove, dry and cool.
2. Pass the carrots through a special Korean grater or chop them randomly into cubes.
3. Now make the filling by boiling water with soy sauce. Add all the spices, granulated sugar, salt and vinegar. Keep on fire for another 3 minutes and turn off.
4. Mix cabbage with carrots, pour in the marinade. Add a piece of grated ginger root, crushed garlic and sesame seeds. Leave in the cold for 1-2 hours. Try it!
Cauliflower in tomato marinade
- onion - 1 pc.
- garlic - 2 cloves
- carrots - 1 pc.
- cauliflower - 0.5 kg.
- salt - 30 gr.
- vinegar - 140 ml.
- bell pepper - 1 pc.
- dill and parsley - 15 g each.
- tomato juice - 0.5 l.
- vegetable oil - 90 ml.
- ground red pepper - to your taste
- granulated sugar - 85 gr.
Cauliflower cooked in Korean has a unique taste. The recipe is suitable even for inexperienced cooks. Start implementing it at home.
1. Divide the head of cabbage into inflorescences. Send to boil in boiling water for 2-3 minutes. At the same time, chop the onions, carrots and bell peppers into arbitrary pieces. Add vegetables to cabbage.
2. Boil tomato juice in a separate container. Add spices, sugar and salt to it. Stir in vinegar. Pour the prepared marinade over the vegetables.
3. Add butter and finely chopped herbs. After cooling, refrigerate the dish for 2-3 hours.
Cauliflower for the winter
- carrots - 2 pcs.
- cabbage - 1 kg.
- onion - 2 pcs.
- sweet pepper - 2 pcs.
- garlic - 6 cloves
- fresh parsley - 20 gr.
- chili - 1 pc.
- ground pepper, coriander - to your taste
- bay leaves - in fact
- salt - 85 gr.
- oil - 80 ml.
- vinegar - 0.4 l.
- sugar - 0.3 kg.
Korean cauliflower for the winter has a simple recipe. But it is worth considering the fact that the real recipe is still a classic one.
1. Cut the cabbage into florets. It is not necessary to cook the vegetable. Chop the carrots and chili into rings, chop the sweet pepper into strips. Chop the onion into half rings.
2. Peel the garlic and leave it in its original form. Sterilize lids and glass jars. Place the vegetable mixture inside. Add 2 cloves of garlic and 1 bay leaf to each jar.
3. To prepare the marinade, you need to combine 1.5 liters. water, vinegar, spices, salt and sugar. Wait for the composition to boil. Pour the marinade into jars and roll up. Turn over and cover with a blanket.
Cauliflower made in Korean is very tasty. The cooking recipe will not raise any additional questions for you. Follow the step-by-step instructions at home to create a unique salad.
Cauliflower promotes normal digestion, reduces the amount of “bad” cholesterol, removes toxins from the body and supplies it with valuable folic acid. If you care about the health of your loved ones, cauliflower dishes should definitely be present in your family’s diet. Well, if someone at home thinks this healthy vegetable tastes too bland, try making a spicy Korean-style cauliflower salad.
This easy-to-prepare dish will delight lovers of “spicy” dishes and is suitable both as a side dish for meat and as a stand-alone salad for a holiday table.
TIME: 5-8 hours
Easy
Servings: 4
Ingredients
- 1 carrot;
- 1 fork cauliflower (0.7-1 kg);
- sugar 1 tsp
- salt 1 tbsp;
- a head of fresh garlic;
- a bunch of greens (cilantro, parsley);
- dried red pepper - 1/4 tsp;
- ground black pepper - 1/4 tsp;;
- seasoning for Korean dishes - 1 tsp.
- apple cider vinegar 2 tbsp;
- vegetable oil 60 ml.
Preparation
Korean-style cauliflower cooks quite quickly, but it definitely needs to sit in the refrigerator for at least 4 hours, so it’s better to make this dish in advance.
First, wash and separate the cabbage forks into small florets. 
Then put the vegetable in boiling salted water and boil for 2 minutes so that the cabbage remains crispy, do not be alarmed that it will be undercooked, after the marinade the cabbage will be tasty and ready. 
Grate the peeled carrots on a coarse grater or cut into thin strips. 
Wash and chop the greens. 
Remove the lightly boiled cauliflower from the water, cool and place in a deep bowl along with carrots and chopped herbs. 
Sprinkle the vegetables with a tablespoon of sugar, salt, add pepper and Korean seasoning and pour in about 30 ml of vinegar. Instead of regular vinegar, it is better to use wine or apple cider vinegar.
Place fresh garlic passed through a press there.
After pouring 60 ml of vegetable oil into a mug, heat it well in the microwave and then pour it into the bowl with the cauliflower.
Now thoroughly mix your Korean vegetable salad, cover the bowl with a lid and put it in the refrigerator after half an hour.
You can serve this Korean cabbage at least after 4 hours, when the vegetables are thoroughly soaked in the marinade. But it’s better to leave the cauliflower to marinate for a day.
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.
- hot ground chili pepper - 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.
Preparation
Big photos Small photos
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.
I carefully remove the jars from the boiling water and immediately seal them with 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.
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.
Calories: Not specified
Cooking time: Not indicated
If we talk about delicious spicy snacks, then Korean cauliflower, the 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 differs from the traditional one in the composition of the ingredients. This is why cabbage turns out to be delicious and spicy; it can be served for any occasion, be it a home dinner or a holiday table.
In principle, I doubt that Korean housewives would cook something similar at home, but such dishes are quite popular here. We cook 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 this is not entirely correct, since there are quite 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 to prepare savory snacks, such as dried garlic, hot pepper and coriander. This combination of spices has a rather characteristic aroma and taste, which is why vegetables drenched in 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 tbsp.,
- salt – 2 tbsp.,
- sunflower oil – 0.5 tbsp.,
- table vinegar (9%) – 100 g,
- Korean seasoning - 1 tbsp.,
Recipe with photos step by step:
First, prepare the cabbage for pickling. To do this, cut the cabbage branches with a knife, dividing it into small inflorescences. 
Then rinse thoroughly in a colander with warm water to remove all sand and dirt. If there are dark spots on the inflorescences, cut them out with a knife. Be sure to check the cabbage for the presence of goslings; if we find any, then soak the inflorescences in salt water and then simply rinse them.
To make the cabbage more saturated with the marinade, we will blanch it. To do this, put the inflorescences in boiling water for 4 minutes and boil them. 
Next, boil water and add salt and then granulated sugar. Stir until completely dissolved, then add oil, vinegar and boil the marinade for about 4 minutes. 
We transfer 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 grind 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. Fans of spicy vegetable dishes will also appreciate it, which can be prepared according to our recipe. 
Place the inflorescences on a plate and serve. 
Bon appetit!
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