step by step recipe with photo

Cauliflower with carrots in Korean great snack for meat or garnish. Such an appetizer 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 vegetables with herbs, olive oil. You can also add other vegetables to the appetizer, that is, these vegetables can become the base for more complex salads and snacks. Piquancy can be adjusted independently by adding a little more or a little less red pepper, 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 9% vinegar
• 50 ml vegetable oil
• 2 tbsp. l. Sahara
• 1 tsp salt

Cooking

1. The first step is to prepare the cauliflower. Disassemble it into inflorescences, fill with water and rinse thoroughly. You can even fill it up for a while. cold water to get rid of possible small insects.

2. Fresh carrots need to be scraped, washed and grated for carrots in Korean. If there is no such grater, then you can grate it on a regular grater, just try to make the strips longer.

3. Peel and finely chop the garlic cloves, transfer to a bowl with 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.

More recently, Korean dishes have only been bought. And since they were not cheap, then pamper your family appetizing snacks happened infrequently. But thanks to the unique ability of our hostesses to reproduce the dish to taste, we have a whole variety of delicious recipes. Korean salads.

A real Korean cauliflower recipe: the rules for a delicious snack

Korean cauliflower salad is a versatile dish. It can become an original mono snack, 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 ingredients

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

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

Table - Rules for choosing the main and additional components

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

• Analysis of cabbage. Salad preparation begins with the preparation of cabbage. Remove the green leaves first. 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 pieces the same size. Otherwise, you will end up with a salad that is very unevenly soaked in marinade.
• Washing cabbage. To completely exclude the presence of worms in a vegetable, it is necessary to soak the inflorescences in salt water. Put one tablespoon of salt or lemon juice per liter of water. After filling the inflorescences, rinse well.
• Boiling cabbage. If cooking cauliflower in Korean means boiling the inflorescences, then it is important to correctly determine the time for the product to be ready. Never overcook a vegetable. The cabbage must remain crunchy, otherwise the salad will lose one of its obligatory "highlights".
• Seasoning "Korean". 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, home seasoning will not contain a dubious additive - monosodium glutamate.

The outer layers of cabbage may take on a blue-green hue. Visually, it does not look very aesthetically pleasing. This shade of the workpiece provides 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 to receive blue cabbage, then ensure that it is completely immersed in the marinade.

A selection of spicy salad recipes

How to make Korean cauliflower salad different ways. For those who have too little free time quick recipe. Lovers of sweet and sour tastes will love this marinated dish.

The easy way

Peculiarities . 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 will be 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 or four pieces;
• a mixture of peppers - 7 g;
• carrots are one piece.

Step by step

1. Divide the cabbage forks into florets.
2. Dip them in a pot of boiling water for two to three minutes.
3. Transfer the florets to a colander so that excess liquid can drain.
4. To prepare the marinade, take water, put it on fire.
5. Add salt, sugar, oil and vinegar.
6. Boil the marinade for about five minutes.
7. Pour the 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 them on a special grater or on a regular grater (as 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 coriander, paprika, a mixture of peppers, add bay leaf.
13. Stir the salad.
14. Leave it to infuse in a cool place for six hours.
15. At the end of the term, arrange the cabbage in jars and pour the marinade evenly.
16. Sterilize salad in jars for 15-20 minutes half-liter container and 30-35 minutes - liter.
17. After sterilization, roll up the lids for the winter.

in the marinade

Peculiarities . It is easy to cook Korean cauliflower without sterilization.
The dish is very spicy. If you are not a fan of conservation with a "light", 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;
• spicy pepper chili - 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 to four minutes.
3. Put the florets in a colander.
4. Wait until the liquid has drained completely.
5. Sterilize jars.
6. Grate carrots.
7. Peel the garlic, cut it into pieces or crush.
8. Chop the hot pepper.
9. In a separate bowl, mix cabbage with carrots, garlic and chili peppers. Add coriander.
10. Toss the salad with clean hands and leave to marinate. own juice.
11. In the meantime, prepare the filling.
12. Pour sugar, salt into the water, pour in the oil.
13. Boil the marinade.
14. Lastly, pour in the vinegar and immediately turn off the heat.
15. Salad marinated in its own juice, arrange in jars.
16. Pour the preparation with hot marinade.
17. Close the lids, transfer the preservation to heat.
18. After a day, when the banks cool down on their own, they can be determined for storage.

Salting in a hurry

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

It is necessary to prepare:

• cauliflower - 0.5 kg;
• peppercorns;
• garlic - five cloves;
• salt - 60 g;
• turmeric (root) - a few 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. At the bottom of the jars, put a ring of turmeric, bay leaf and peppercorns.
4. Next add the cauliflower.
5. Peel the garlic, chop it.
6. Pour salt and sugar into the water, pour in the vinegar, boil the marinade.
7. Finish filling the jars with garlic.
8. Fill the workpiece with marinade.
9. Wait for the container to cool, then move it to the refrigerator.
10. Four hours later, the cauliflower is ready to eat.

With beets

Peculiarities . If you add beets to cauliflower, then in a few hours it will acquire a beautiful pink hue. During the cooking process, you will need a special press to infuse the salad. You can do this without a press, but according to reviews, it’s better to keep the cabbage under pressure. In this case, it will be better saturated, will be more tender and will not turn blue-green.

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 carrots, beets.
2. Grate vegetables separately from each other.
3. Divide the cabbage into inflorescences, you do not need to cook it.
4. Pour salt, sugar, oil into the water.
5. Then pour paprika, ground pepper into the marinade.
6. Right before turning off the fire, pour the vinegar into the brine.
7. Peel the garlic, cut into thin slices.
8. Take a large saucepan.
9. Spread the ingredients into it in thin layers: carrots - inflorescences - beets - garlic.
10. Repeat layers several times.
11. Fill the workpiece with marinade.
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 are planning to roll up a salad for the winter, then ready meal arrange in jars, sterilize preservation for 20-25 minutes (half-liter jars).

Heh with fish

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

It is necessary to prepare:

• hake fillet - 900 g;
• carrots - one;
• cauliflower - 500 g;
• onion- 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 fillets under running water.
2. Cut the fish into small pieces.
3. Put them in a saucepan.
4. Sprinkle the fillet with pepper, salt.
5. Stir the fish so that all the pieces can be evenly soaked.
6. Cut the onion into half rings, add them to the hake.
7. Fill the workpiece with vinegar, mix.
8. Cover the pot with fish and refrigerate for one to two hours.
9. Divide the cauliflower into florets.
10. Boil them in boiling water for no more than three minutes.
11. Place vegetables in a colander to drain.
12. Chop the parsley, mince the garlic.
13. Grate the carrots.
14. Transfer the marinated fish with onions to a colander.
15. Rinse the workpiece under running water.
16. Wait for excess water to drain.
17. Put a hake with onions in a jar, add garlic, inflorescences, carrots, add greens.
18. Add some salt, pepper, toss in the coriander.
19. Shake the jar to mix the ingredients.
20. Heat vegetable oil in a frying pan.
21. Pour crushed red pepper into it.
22. Pour the hot mixture into the jar.
23. Shake all ingredients well again.
24. When the salad has cooled, move the jar to the refrigerator.
25. It is advisable to marinate the salad for 10 hours, remembering to periodically shake the container.

With bell pepper

Peculiarities . Another interesting and tasty variation of Korean salad involves the addition of bell peppers. It will provide the dish with tenderness and aroma. And to make Korean-style pickled cauliflower 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;
• carnation - five buds.

Step by step

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

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

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

Calories: Not specified
Time for preparing: Not specified

If we talk about delicious spicy snacks, then Korean cauliflower, 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 is different from traditional composition ingredients. That is why the cabbage turns out to be exquisite and spicy, it can be served for any occasion, even a homemade dinner, even a festive table.
In principle, I doubt that Korean housewives would cook something like this at home, but such dishes are quite popular in our country. We cook and, 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 for cooking hot snacks such as dried garlic, hot peppers and coriander. This combination of spices has a rather characteristic aroma and taste, which is why vegetables filled with 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 tablespoons,
- salt - 2 tablespoons,
- sunflower oil - 0.5 tbsp.,
- table vinegar (9%) - 100 g,
- seasoning in Korean - 1 tbsp,

Recipe with photo step by step:

First, prepare the cabbage for pickling. To do this, cut off the branches of cabbage with a knife, while dividing it into small inflorescences.




Then thoroughly rinse in a colander with warm water to wash off all the sand and dirt. If there are darkenings on the inflorescences, then cut them out with a knife. Be sure to check the cabbage for the presence of a caterpillar, if we find one, then soak the inflorescences in salt water, and then simply rinse.
To make the cabbage more saturated with marinade, we will blanch it. To do this, dip the inflorescences in boiling water for 4 minutes and boil them.




Next, boil water and pour salt into it, and then granulated sugar. Stir until completely dissolved, then pour in the oil, vinegar and boil the marinade for about 4 minutes.




We shift 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 chop it through a garlic press.




Add carrots, garlic and seasoning to the cooled marinade. Korean carrot, mix and leave the cabbage for 5-6 hours in a cold place. Korean cauliflower is ready. Spicy lovers vegetable dishes will appreciate and, which can be prepared according to our recipe.




We spread the inflorescences on a dish and serve to the table.




Bon appetit!

With the advent of autumn, we increasingly use salads from sour, pickled or canned vegetables. Korean-style vegetables are also popular. Most often, carrots, beets, sea ​​kale. Today I want to offer you to cook your own Korean salad recipe. Marinated Korean-style cauliflower with carrots takes several hours to cook. For such an appetizer, cabbage can be used both fresh and 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 salad, we take the middle head, white, without damage. We disassemble the cabbage into inflorescences. Dip in boiling water for 2 minutes, it is important not to overcook, so that the cauliflower is not soft. Take out with a slotted spoon and put 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 on fire. When the marinade boils, add vinegar and turn off the heat.
We put the cooled cabbage in a small enameled pan, shifting with grated carrots and sprinkling with coriander and black pepper.

Pour in hot marinade. We wait until it cools down and put it in a cold place. Let it soak for 2 hours.

Cabbage turns out crispy, moderately spicy. I am sure that you will like the recipe, and the salad will find its admirers.
Bon appetit!

Elena Naryadchuk told how to cook cauliflower in Korean, recipe and photo of the author.

Even though this beautiful cabbage is very healthy, it is quite rare on our tables. It is unlikely that anyone cooks sauerkraut, more often it is pickled for the winter, cooked delicious side dishes or salads, which we will do with you.

Delicious and fragrant Korean-style cauliflower salad is a great option to diversify a lean menu or diet for weight loss. To keep yourself in great shape, it is enough to consume 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", although 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, the leaves are eaten, and in cauliflower, we eat the inflorescences. Hence the name of this variety of cabbage.

Ingredients:

• Cauliflower 200-300 grams,
• Tomatoes (strong, ripe) 1-2 pieces,
• Bulgarian pepper - 1 piece,
• Carrots - 200 grams,
• Garlic - 3 cloves,
• Onion - 1 head (medium),
• Ready-made liquid seasoning for Korean salads - 1 pack,
• Vegetable oil (refined) - 3 tbsp. spoons,
• Salt and water.

Cooking process:

First, divide the cabbage into small inflorescences, cut 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 insects hiding there emerge from the inflorescences.

Put a saucepan on the fire and pour water into it, salt, bring to a boil. Dip the washed cauliflower into boiling salted water. It cooks very quickly, so we will cook it for no more than two minutes. After two minutes, immediately discard the inflorescences in a colander and rinse with cold water. We need the inflorescences to remain a little crispy.

raw carrots should be cleaned, washed and grated for Korean salads. Peeled onion cut into thin half rings. Do the same with bell pepper, after removing the seeds from it and cutting out the stem.

Choose the strongest, but ripe tomatoes for salad, cut them into cubes or half rings, as you like.

Pass the garlic through a press and send it to the rest of the ingredients.

Put 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 distribution network).

Boil the vegetable oil and pour it over the salad, mix everything, let the dish brew 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. It remains only for you to wish “Mani deuseyo!”, which means “Bon appetit!” in Korean.

In Korean, it turns out very tasty and fragrant. Make this appetizer festive table possible in different ways.

Some housewives use it immediately after preparation, while others preserve and open the jar only in winter. In any case, whichever recipe you choose, you will definitely get a savory and juicy snack dish that will appeal to all members of your family.

Korean Cauliflower: Cooking Recipes

Everyone can make such a fragrant snack for the festive table. The main thing is to follow all the rules of the recipe.

So how is Korean cauliflower prepared? This recipe calls for the following ingredients:

• fresh large carrots - 2 pcs.;
• cauliflower - about 500 g;
• vegetable oil - about 4 large spoons;
• drinking water - no more than 4 large spoons;
• coarse salt - 2 dessert spoons;
• light sugar - about 1.5 large spoons;
• fresh lemon juice - 30 ml;
• hot pepper - 1 pc.;
• cilantro, dill, green onions - to taste;
• fresh garlic - 2 cloves;
• ground coriander - 1 dessert spoon.

Pretreatment of Ingredients

Korean-style cauliflower turns out delicious as if using fresh vegetable, and with the use of a frozen product.

Before you start preparing such an appetizer, you should process all the components. A head of cabbage is broken into inflorescences, and then they are thoroughly washed, cutting off all unnecessary parts. After that, proceed to the preparation of carrots. It is peeled and ground on a Korean grater.

As for fresh herbs, they are rinsed and finely chopped with a knife. Do the same with hot peppers. By the way, if you have stomach problems, then it is better not to use the last component.

It is also necessary to separately peel the garlic cloves and crush them with a press.

Heat treatment of cabbage and preparation of brine

To make Korean-style cauliflower as juicy as possible, it should first be boiled in salted water. To do this, the processed vegetable is laid out in a boiling liquid and boiled until completely soft. If you use small inflorescences to prepare a fragrant snack, then this time heat treatment may be 3-4 minutes.

After the described actions, the cabbage is discarded in a colander and the entire broth is drained. Leaving 4-5 large spoons of this broth in a bowl, fresh lemon juice(you can vinegar), and also add sugar and salt. All ingredients are mixed and brought to a boil so that the spices are completely melted. After tasting the broth, it is necessary to determine whether it has enough salt, sugar and pungency.

Formation of appetizers and its serving to the table

How is Korean cauliflower made? Recipes for preparing such a dish require the use of deep dishes. Boiled cauliflower is laid in it, as well as fresh carrots, grated. After that, all the ingredients are poured with hot broth, and then garlic, herbs, hot peppers and coriander are added.

After mixing the salad well, it is laid out in a container, closed with a lid and put in the refrigerator. After letting the appetizer brew for at least a couple of hours, it is presented to the table along with meat or a side dish.

Korean cauliflower: a recipe for the winter

Of all existing Korean recipes simple salting cauliflower with carrots is the most affordable option for preparing a savory dish.

If desired, various spices can be added to the brine, including spicy Korean seasoning.

So how should the ingredients be prepared to make delicious Korean-style pickled cauliflower? To implement the dish in question, we need:

• fresh or frozen cauliflower - about 1 kg;
• drinking water - 2.6 l;
• table salt - about 80 g;
• natural food vinegar - 80 ml;
• Korean spicy seasoning - 1 dessert spoon;
• fresh, juicy carrots - 2 large pcs.

We process vegetables

Cooking Korean cauliflower for the winter does not take much time. First you need to prepare the vegetables. Separate the cauliflower into small florets and wash them thoroughly. Then the vegetables are poured with salt water and left in this form for several hours. In the meantime, start processing carrots. It is cleaned and rubbed on a Korean grater.

Making a marinade

To prepare the marinade, use a deep saucepan. Plain water is poured into it, salt and sugar are added. The resulting solution is brought to a boil and boiled for about 3 minutes. After that, it is removed from the stove and table vinegar is added.

Seaming process

While the marinade is being prepared, cauliflower and carrots are combined in a large container, and then they are thoroughly mixed. After that, the vegetables are laid out in small sterilized jars and immediately poured with boiling brine. Having covered the containers with lids, they are left in this position for a whole hour. Then the marinade is again poured into the pan and boiled. The described actions are repeated 2 or 3 times. At the same time, Korean seasoning is added to the brine for the last time.

Again, pouring the marinade into jars of vegetables, they are immediately closed with sterilized lids. In this form, the snack is kept at room temperature for about 2 days, after which it is sent to the cellar or pantry.

How to use?

Properly cooked Korean cauliflower is spicy and tasty. Before you start eating such a snack, it should be kept in a dark place for at least two weeks. During this time, cauliflower with carrots will become soft and as tasty as possible. They can be served at the table, both with brine and without it.

Summing up

As you can see, make sharp and delicious snack from cauliflower and carrots is not so difficult. If you used the first cooking option for this dish, then it can be consumed after a few hours. As for the second recipe, it is intended for those who prepare spicy salad for the winter. But in any case, both snacks are very tasty and are ideal for a festive feast.