Korean instant cauliflower. Korean-style cauliflower for the winter Korean-style cauliflower step-by-step recipe

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.

I would like to present to your attention a delicious Korean cauliflower salad appetizer. There are many recipes for its preparation on the Internet, I found the optimal recipe for myself. Instead of lemon juice, you can use apple cider vinegar or regular vinegar, but in slightly smaller quantities. Hot pepper can be omitted for those who do not tolerate spicy food well. It wasn't spicy at all for us; I also added ground hot pepper.

Ingredients:

Separate a head of cabbage into florets. Make the size of the inflorescences according to your taste, I like medium size, not very large, so I cut them with a knife. After the head of cabbage was disassembled, the cabbage began to weigh 400 grams.

Grate the carrots on a Korean grater, I chopped them by hand.

Chop the greens (cilantro is preferable, but dill is also an option), and chop the hot peppers finely, too, so that their pieces don’t come across too much and don’t irritate eaters with their spiciness. Squeeze the garlic just before mixing. You can use more of it if you like.

Boil the cabbage in salted water, as you usually salt water for pasta. There is no need to cook the cabbage until completely soft. Since I had small inflorescences, it took 3-4 minutes. You can take out a piece and try to see what degree of doneness suits you. It should remain plump.

Place the cabbage inflorescences in a colander to drain the liquid, but there is no need to pour out the entire broth. Leave 4-5 tablespoons of this broth in the ladle.

Add lemon juice or vinegar, vegetable oil, salt, sugar to this remaining water and bring to a boil until the sugar melts completely. Try the broth, it should taste salty, but the sweetness and acidity should be felt as well. Carrots and cabbage will take on the excess salt. If necessary, add more sugar.

Pour the hot broth over the vegetables, which are mixed in a large container - cabbage, carrots, herbs, garlic, coriander and hot pepper.

Mix well. There will be liquid at the bottom, that's how it should be.

Transfer the salad to a container, cover with a lid and refrigerate. Let it brew for at least a couple of hours. But if the cabbage inflorescences are large, it will take more time.

Then you can treat yourself. Serve this cabbage with meat or side dishes.

Bon appetit!

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

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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.

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!”