Korean style cauliflower – how to cook pickled, with carrots, bell peppers or for the winter in jars

The content of the article

• General principles for preparing cauliflower in Korean
• Korean Cauliflower Recipes
• With carrots
• With bell pepper
• Korean style cauliflower for the winter
• Quick recipe with soy sauce and sesame seeds
• In tomato marinade
• Korean Cauliflower Salad

Korean cuisine has gained popularity due to the use of spices, spices, marinades. Koreans love spicy dishes with specific tastes. Due to the warm climate, they do not complicate the preparation of preservation, preferring to eat fresh vegetables that were susceptible to quick pickling or pickling. Korean cauliflower is one of the most popular dishes that are popular with Russian housewives, who not only learned how to make it deliciously, but also know how to prepare conservation for the winter.

General principles for preparing cauliflower in Korean

The main rule for preparing such a dish is a delicious marinade. The harmonious taste of the future culinary masterpiece depends on the amount of sugar, vinegar and salt. Properly selected spices also play an important role. Korean housewives add black ground pepper, chili, coriander, garlic, sesame to the dishes. As a result, it acquires a spicy taste with a speck, which men really like..

Korean Cauliflower Recipes

Cauliflower has many qualities, but it also has a big drawback: you need to know how to cook it correctly. By itself, it is tasteless, practically not used in its raw form. But he showed himself perfectly as the basis for stew, sauté, in the form of a side dish and a Korean version of the snack: there are several recipes for making head of inflorescences in Korean, including preparations for the winter.

With carrots

• Time: 5 hours.
• Servings Per Container: 10 servings.
• Calorie content: 60 kcal / 100 g.
• Purpose: appetizer, salad.
• Cuisine: Korean.
• Difficulty: Easy.

Carrots have useful qualities, but for many cooks it is a bright decoration of any dish. With it, any version of the salad becomes more fun and appetizing, this is clearly visible in the photo. Cauliflower cannot boast of such a feature. Together, these vegetables make up a winning duet both in taste and appearance. Cooks recommend in preparation to divide the head into large inflorescences, and cut the carrots into circles or strips.

Ingredients:

• cabbage inflorescences – 600 g;
• carrots – 200 g;
• vinegar – 1 tbsp .;
• salt – 2 tbsp. spoons;
• sugar – 1 tbsp .;
• coriander – to taste;
• bay leaf – 1 pc.;
• ground black pepper to taste;
• greens – to choose from;
• sunflower oil – 50 ml.

Cooking method:

1. Wash the heads and divide into inflorescences. Choose the size yourself, but do not grind much, otherwise spoil the appearance of the salad.
2. Boil water and lower the inflorescences there for 2 minutes, no more.
3. Remove the peel from the carrots and cut into strips. Do not cook it.
4. Make the marinade. To do this, boil one liter of water, add salt, sugar, vinegar, oil and spices to it.
5. Pour marinade over everything, add chopped greens (optional), let cool.
6. After a few hours, the dish is well marinated and can be served.

With bell pepper

• Time: 5 hours.
• Servings Per Container: 10 servings.
• Calorie content: 65 kcal / 100 g.
• Purpose: appetizer, salad.
• Cuisine: Korean.
• Difficulty: Easy.

This version of Korean salad is very similar to the previous one, but with some changes. He will also delight the eye with bright colors, and the body with useful properties, but at the same time additional ingredients are added to its composition for saturation. These are garlic, chili, paprika and balsamic vinegar. During periods of spread of viral diseases, this dish will become a real lifesaver. Korean chefs know how to cook a tasty and healthy meal.

Ingredients:

• cauliflower – 600 g;
• onion – 1 pc.;
• sweet bell pepper – 3 pcs.;
• parsley – a small bunch;
• balsamic vinegar – 1 tbsp. the spoon;
• garlic – 3-4 cloves;
• ground chili – 0.5 tsp;
• ground black pepper – 0.5 tsp;
• ground coriander – 0.5 tsp;
• vegetable oil – 1/3 st .;
• salt – 2 tbsp. spoons;
• sugar – 200 g;
• vinegar – 1 tbsp.

Cooking method:

1. Divide the head into inflorescences and hold in boiling water for two minutes. You can use a colander and boil the vegetable in it for a couple of five minutes.
2. With bell pepper, cut the core with seeds, cut the flesh into oblong pieces.
3. Cut the onion into small cubes.
4. Remove the husk from the garlic and finely chop the clove.
5. Chop greens.
6. Mix everything together.
7. Cook the marinade. To do this, mix salt, sugar, two types of vinegar, spices and oil in 1 liter of water. Put on fire, bring to a boil and wait another two minutes.
8. Pour the mix of vegetables and greens with the resulting broth.
9. Cool and refrigerate for several hours..

Korean style cauliflower for the winter

• Time: 1 hour.
• Servings Per Container: 15 servings.
• Calorie content: 55 kcal / 100 g.
• Purpose: appetizer, salad, preservation.
• Cuisine: Korean.
• Difficulty: medium.

You can pickle Korean cabbage in the winter, why then can it be preserved? This question rightly arises in women. Harvesting for the winter has two advantages. Preservation in the summer will help to save the budget, since this vegetable is expensive in winter. The second benefit will be time saving and storage. The hostess will be able to close several jars at a time at once and open them for dinner at will, without wasting time preparing a salad.

Ingredients:

• cauliflower – 1 kg;
• onion – 2 pcs.;
• sweet bell pepper – 2 pcs.;
• carrots – 2 pcs.;
• parsley – a small bunch;
• garlic – 5-5 cloves;
• red hot pepper – 1 pod;
• bay leaf – to taste;
• ground black pepper – to taste;
• ground coriander – to taste;
• vegetable oil – 1/3 st .;
• salt – 3 tbsp. spoons;
• sugar – 300 g;
• vinegar – 1.5 tbsp.

Cooking method:

1. Divide the head into medium-sized inflorescences. No need to cook.
2. Prepare other ingredients. Remove the peel, cut the carrots into rings, the onions into half rings, the sweet pepper into longitudinal slices, the red in front into the rings.
3. Peel the garlic and leave it whole.
4. Sterilize jars and lids.
5. Spread a mixture of vegetables in them. In each jar, put 1-2 cloves of garlic and a bay leaf.
6. Make Korean style cauliflower marinade. Dilute salt, vinegar, sugar and spices in 1.5 liter of water. Bring to a boil.
7. Gently pour boiling marinade into sterile jars to the top.
8. Roll up the lids, flip and cover with a towel.

Quick recipe with soy sauce and sesame seeds

• Time: 1.5 hours.
• Servings Per Container: 10 servings.
• Calorie content: 70 kcal / 100 g.
• Purpose: appetizer, salad.
• Cuisine: Korean.
• Difficulty: Easy.

Soy sauce goes well with sesame seeds and garlic. This has long been proven by many oriental dishes. Korean-style cabbage with the addition of these ingredients is another proof of this taste friendship. As a result, the hostess will receive a spicy salad cooked in haste, which will be appropriate to look at both the festive and everyday table.

Ingredients:

• cauliflower – 600 g;
• carrots – 1 pc.;
• soy sauce – 0.5 tbsp .;
• garlic – 3-4 cloves;
• sesame seeds – 1 tbsp. the spoon;
• ginger root – a small piece;
• chili – 0.5 tsp;
• ground black pepper – 0.5 tsp;
• ground coriander – 0.5 tsp;
• vegetable oil – 1/3 st .;
• salt – 1.5 tbsp. spoons;
• sugar – 150 g;
• vinegar – 1 tbsp.

Cooking method:

1. Divide the head into small inflorescences for quick pickling and dip in boiling water for 1 minute, fold in a colander.
2. Rub carrots on a grater.
3. Make the marinade. Mix soy sauce, peppers, coriander, salt, sugar and vinegar in 1 liter of water. Soy sauce itself has a salty taste, so the amount of salt in this recipe is reduced. Boil, pour the marinade over vegetables.
4. Add the garlic, ginger, and sesame seeds that are passed through the press. Cool, put in a cool place for an hour.

In tomato marinade

• Time: 3 hours.
• Servings Per Container: 10 servings.
• Calorie content: 70 kcal / 100 g.
• Purpose: appetizer, salad.
• Cuisine: Korean.
• Difficulty: Easy.

Russian housewives are very fond of using tomatoes or tomato juice. With its addition, you can deliciously cook Korean-style cauliflower. The weak taste of this vegetable is well complemented by the sweet and sour taste of tomatoes, on the basis of which the marinade is prepared. You can use fresh tomatoes or canned juice to make your choice. The result in both cases will be excellent..

Ingredients:

• cauliflower – 500 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• sweet pepper – 1 pc.;
• tomato juice – 500 ml (or 6-7 large ripe tomatoes);
• ground red pepper – to taste;
• parsley and dill – 1 small bunch;
• garlic – 2 prongs;
• vinegar – 5 tbsp. the spoon;
• sugar – 3 tbsp. the spoon;
• salt – 1 tbsp. the spoon;
• vegetable oil – 3 tbsp. spoons.

Cooking method:

1. Divide the head of cabbage into inflorescences, boil for two minutes.
2. Cut carrots, onions and sweet peppers in any shape. Add to cabbage.
3. Prepare the marinade. To do this, bring the tomato juice to a boil, add sugar, salt, vinegar and spices to it. If you use fresh tomatoes, make mashed potatoes in a blender. Blanch in a pan or pan under the lid for 5 minutes.
4. Pour the marinade with vegetables, season with chopped garlic and parsley oil.
5. Cool, then put in a cool place for two hours.

Korean Cauliflower Salad

• Time: 5 hours.
• Servings Per Container: 10 servings.
• Calorie content: 60 kcal / 100 g.
• Purpose: appetizer, salad.
• Cuisine: Korean.
• Difficulty: Easy.

Korean housewives delight their households with light pickled salads with the addition of cabbage and other vegetables. Koreans in this way cook not only vegetables, but also mushrooms, soy, meat, fish. It turns out very tasty and unusual. This recipe is interesting in that it contains many different vegetables, the amount of which you can adjust and change to your taste.

Ingredients:

• cauliflower – 300 g;
• onions – 2 pcs.;
• sweet pepper – 2 pcs.;
• small zucchini – 1 pc.;
• asparagus – 200 g;
• garlic -1 clove;
• lemon – a few slices;
• chili – to taste;
• cilantro – a bunch;
• ground black pepper to taste;
• parsley or other greens – 1 bunch;
• honey – 1 tbsp. the spoon;
• salt – 0, 5 tbsp. spoons;
• vinegar – 2 tbsp. spoons;
• olive oil – 2 tbsp. spoons.

Cooking method:

1. Cut vegetables in any shape.
2. Dip the cabbage and asparagus in boiling water for 2 minutes. Mix thoroughly with other vegetables.
3. Add salt, vinegar, honey, spices, chopped garlic, herbs, lemon and cilantro to the mixture.
4. Refrigerate for an hour..
5. Before serving, season the salad with olive oil.