Korean home-style cauliflower recipe: 6 savory options

More recently, Korean dishes were only bought. And since they were expensive, it was rare to indulge appetizing homemade snacks. But thanks to the unique ability of our hostesses to reproduce the dish to taste, we have a whole variety of recipes for delicious Korean salads.

The real Korean style cauliflower recipe: the rules for a delicious snack

Korean cauliflower salad is a versatile dish. It can become an original mono appetizer, and quite satisfying. In addition, the salad will complement any lunch or dinner, playing the role of a side dish for meat. Delicious cabbage can be enjoyed a few hours after cooking. And if desired, it can be rolled up for the winter. The recipe is simple.

How to choose the ingredients

Before you consider the recipe for cauliflower in Korean at home, it is important to choose the right ingredients. There are obligatory products in this dish. In addition to cauliflower, Korean recipes include carrots. It gives juiciness and aroma. And in the marinade include coriander and garlic. It is this combination that provides the dish with that characteristic Korean taste that cannot be confused with anything.

In addition to the main components, the salad contains additional ingredients. Do not discount them. They are able to give the dish a special "highlight". Recommendations for choosing components for cooking are given in the table.

Table - Rules for the selection of primary and secondary components

Preparation: 4 recommendations

How to quickly pickle cabbage? To cook Korean-style cauliflower that will appeal to all households, you need to not only choose the right ingredients. It’s important to follow some simple guidelines that will protect you from failure.

• Parsing cabbage. Salad preparation begins with the preparation of cabbage. Initially remove the green leaves. After that, turn the head over, arm yourself with a sharp knife, cut it into two halves. Carefully separate the inflorescences.Try to keep all the pieces the same size. Otherwise, you will get a salad that is very unevenly saturated with marinade.
• Washing cabbage. To completely eliminate the fact of the presence of worms in the vegetable, it is necessary to soak the inflorescences in salt water. In a liter of water, put one tablespoon of salt or lemon juice. After pouring the inflorescences, you need to rinse well.
• Cooking cabbage. If cooking cauliflower in Korean involves cooking inflorescences, it is important to correctly determine the time the product is ready. In no case do not digest the vegetable. Cabbage should remain crispy, otherwise the salad will lose one of its obligatory “zest”.
• Korean style seasoning. For 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 it yourself. Moreover, homemade seasoning will not contain a dubious additive - monosodium glutamate.

Spicy Salad Recipe Selection

You can make Korean cauliflower salad in many ways. For those who have too little free time, a quick recipe is suitable. Fans of sweet and sour tastes will like a pickled dish.

Easy way

Features. Use the Korean cabbage recipe step by step to properly prepare a spicy dish with hints of spice. Salad can be consumed immediately after cooking. And if you want to preserve cabbage for the winter, then sterilization is required.

It is necessary 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 to four pieces;
• a mixture of peppers - 7 g;
• carrots are one thing.

Step by step

1. Divide the forks of cabbage into inflorescences.
2. Dip them in a pot of boiling water for two to three minutes.
3. Put the inflorescences in a colander so that excess fluid can drain.
4. To prepare the marinade, take water, put it on fire.
5. Add salt, sugar, pour oil and vinegar.
6. Boil the marinade for about five minutes.
7. Pour boiled cabbage with the resulting brine.
8. Transfer the workpiece to a cold place and allow it to cool completely.
9. In the meantime, peel the carrots, grate it on a special grater or on a regular one (if you wish).
10. Peel the garlic, cut each clove into thin plates.
11. In the marinade that has cooled down, lay the carrots and pieces of garlic.
12. Pour in coriander, paprika, a mixture of peppers, add bay leaf.
13. Stir the salad.
14. Put it in a cool place for six hours.
15. At the end of the time, put the cabbage in banks and pour the marinade evenly.
16. Sterilize the salad in jars for 15-20 minutes a half-liter container and 30-35 minutes - a liter.
17. After sterilization, roll the covers for the winter.

In the marinade

Features. Korean cauliflower can be easily prepared without sterilization.
The dish is very sharp. If you do not belong to conservation lovers with a "spark", then slightly reduce the amount of hot pepper and garlic.

It is necessary to prepare:

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

Step by step

1. Divide the cabbage into inflorescences.
2. Put them in boiling water, boil for three or four minutes.
3. Put the inflorescences in a colander.
4. Wait for the fluid to drain completely.
5. Sterilize the jars.
6. Grate the carrots.
7. Peel the garlic, chop it into slices or crush it.
8. Chop the hot peppers.
9. In a separate bowl, combine cabbage with carrots, garlic and Chilean pepper. Add coriander.
10. Mix the salad with clean hands, let it marinate in your own juice.
11. In the meantime, prepare the fill.
12. Pour sugar, salt into water, pour oil.
13. Boil the marinade.
14. Pour the vinegar last and turn off the heat immediately.
15. Put the salad marinated in its own juice in jars.
16. Fill the workpiece with hot marinade.
17. Close the lids, transfer the preservation to heat.
18. After a day, when the banks have cooled on their own, they can be determined for storage.

Quick Salting

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

It is necessary 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

1. Divide the forks into inflorescences.
2. Boil them in boiling water, three to four minutes is enough.
3. Put turmeric ring, bay leaf and peppercorns on the bottom of the cans.
4. Then put the cauliflower.
5. Peel the garlic, chop it.
6. Pour salt and sugar into the water, pour in the vinegar, and boil the marinade.
7. Finish filling the cans with garlic.
8. Pour the marinade over the workpiece.
9. Wait for the container to cool, then rearrange it in the refrigerator.
10. Four hours later, cauliflower is ready to eat.

With beetroot

Features. If you add beets to cauliflower, it will acquire a beautiful pink hue in a few hours. In the cooking process, you will need a special press to insist on the salad. You can do this without the press, but according to reviews, it is better to withstand cabbage under oppression. In this case, it is better impregnated, it will be more tender and will not be painted in a blue-green shade.

It is necessary to prepare:

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

Step by step

1. Peel the carrots, beets.
2. Grate the vegetables separately from each other.
3. Divide the cabbage into inflorescences, you do not need to cook it.
4. Pour salt, sugar into the water, pour in the oil.
5. Next, pour paprika, ground pepper into the marinade.
6. Pour vinegar into the brine just before turning off the fire.
7. Peel the garlic, cut into thin slices.
8. Take a voluminous pan.
9. Spread the ingredients in thin layers: carrots - inflorescences - beets - garlic.
10. Repeat the layers several times.
11. Pour the marinade over the workpiece.
12. Put oppression on top (special press).
13. Wait for the marinade to cool completely.
14. Then transfer the cabbage to the refrigerator for three days.
15. If you plan to roll up the salad for the winter, then put the finished dish in jars, sterilize the preservation for 20-25 minutes (half-liter jars).

Heh with fish

Features. Korean dish hehe is made from raw fish with various vegetables, such as cauliflower. This dish is not only very tasty, but also hearty. To prepare the salad, you can take any fillet, the main thing is that there are no seeds in it.

It is necessary to prepare:

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

Step by step

1. Rinse hake fillet under running water.
2. Cut the fish into small pieces.
3. Put them in a pan.
4. Sprinkle the fillet with pepper and salt.
5. Stir the fish so that all the pieces can evenly soak.
6. Cut the onions in half rings, add them to the hake.
7. Pour the workpiece with vinegar, mix.
8. Close the pan with the lid and refrigerate for one to two hours.
9. Divide cauliflower into inflorescences.
10. Boil them in boiling water for no more than three minutes.
11. Put the vegetables in a colander so that they drain.
12. Chop the parsley, chop the garlic.
13. Grate the carrots.
14. Put marinated fish with onions in a colander.
15. Rinse the workpiece under running water.
16. Wait for excess water to drain.
17. Fill a hake with onions in a jar, add garlic, inflorescences, carrots, pour greens.
18. Add a little salt, pepper, toss coriander.
19. Shake the jar to mix the ingredients.
20. Heat the vegetable oil in a pan.
21. Pour red ground pepper into it.
22. Pour the hot mixture into a jar.
23. Shake all components well again.
24. When the salad has cooled, rearrange the jar in the refrigerator.
25. It is advisable to marinate the salad for 10 hours, not forgetting to periodically shake the container.

With bell pepper

Features. Another interesting and tasty variation of Korean salad involves the addition of bell pepper. It will provide the dish with tenderness and aroma. And in order for Korean pickled cauliflower to be not only tasty, but also beautiful, use bright red pepper.

It is necessary 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) - a teaspoon;
• Bay leaf;
• cloves - five buds.

Step by step

1. Forks of cauliflower cut into inflorescences.
2. Peel the bell pepper, chop it into small pieces.
3. Pass the carrots through a grater.
4. Pour water into a volumetric pan, add salt, sugar.
5. Dip in the marinade bay leaf, allspice, fragrant cloves.
6. Pour turmeric, pour in sunflower oil, add sesame to smell.
7. Wait for the marinade to boil, then add the vinegar.
8. Put in a boiling brine inflorescences of cabbage.
9. Close the lid and boil the ingredient for two minutes.
10. Turn off the fire.
11. Add carrots, bell peppers to the pan.
12. Chop the garlic.
13. Add it to pickled vegetables.
14. Stir the salad.
15. When the dish has cooled, put it in jars.
16. Put the snack in the refrigerator for a day.
17. After 24 hours, the Korean salad will be ready to eat.

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

Reviews

Cabbage - class !! Yesterday I did it for the first time - both for testing and for winter, since the cabbage ripened at once and it needs to be “tidied up”. Today, one jar with her husband for two hamsters. It is impossible to break away. And the jars are very beautiful. By the way, the remaining carrots were poured with the remaining marinade into separate jars and also twisted.
I made different jars - with red hot pepper and garlic (for spicy lovers) and just with coriander (for lovers sweeter).

Anastasia http://forum.say7.info/topic9789-25.html

By the winter, a pretty cauliflower had grown in the garden (on those bushes that did not want to develop in the summer). I had to look for options for its use.
I met this Korean cabbage recipe. The first time I tried to cook a little. Liked. Made some minor adjustments. And yesterday, almost a three-liter jar was closed up. The cabbage is tasty, elegant. And not at all tough.

Elena N, http: //provse.forum2Ч2.ru/t2784-topic

I changed the way of cooking a little. Poured cabbage with boiling water, left it. He warmed the butter, vinegar, salt and sugar “to the haze”, added spices to the carrots, added the garlic to the cabbage, pour the boiling oil on top and mixed.I had cases when the garlic turned blue, but so that the cauliflower turned blue, for the first time! Cooked in the evening, ate during the day, the top layer of cabbage turned blue! Because of which? I poured water to the brim of cabbage, but it was the blue ones that were not in the brine, probably because of this?

AnCoLia, https://gotovim-doma.ru/forum/viewtopic.php?f=128&t=34727&start=15

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