How to cook cauliflower, pickled in Korean?

For those who like to try something new and do not stand at the stove all day, the recipe for pickled cauliflower in Korean is perfect.

This appetizer is sure to be your signature dish. And most importantly, it is done very quickly: only 15-20 minutes of active cooking!

In the morning we spent a bit of effort and in the evening you are treating guests and family with a delicious and healthy dish! Guests will also ask for a recipe!

This snack can be stored for a rather long time in the refrigerator, so prepare for future use. Consider a few quick recipes for pickling cauliflower and options for serving ready meals on the table.

Korean cuisine features

Cooking cauliflower in the Korean recipe allows you to save the maximum amount of vitamins and minerals in the product. That is why Korean cuisine is considered one of the most useful cuisines in the world..

The benefits and harm of pickled dishes

It should be borne in mind that Korean cuisine is quite spicy and spicy, so if you are prone to heartburn or gastritis, such food is contraindicated to you. However, you can simply reduce the amount of spices in a dish to suit your needs (for example, reduce the amount of garlic).If it is understood that small children will be treated to cauliflower in Korean, the number of spices should also be reduced.

• Calorie ready meals at 100 gr. - 79 kcal.
• Squirrels - 2 gr.
• Fat - 4 gr.
• Carbohydrates - 10 gr.

As you can see, the dish is light and healthy.

Fast Food Recipe

Ingredients Required:

• cauliflower head;
• 1 carrot;
• 4 cloves of garlic (can be adjusted to taste).

For the marinade:

• 130 gr. Sahara;
• 1 tbsp. salts;
• 40 ml of refined vegetable oil;
• 50 ml of vinegar 9%;
• 700 ml of water;
• 1 tsp coriander;
• 1 tsp turmeric;
• ground black pepper - to taste;
• paprika - to taste;
• Bay leaf;
• You can experiment with other spices - chili pepper, onions, herbs and others.

Cauliflower must be fresh, free from rot and damage. In order to remove possible insects from it, soak 30 minutes before cooking in cold water with the addition of a tablespoon of salt and citric acid on the tip of a knife.Instead of acid, you can use a tablespoon of lemon juice.

Cooking method:

1. Washed cabbage divided into small florets. Adjust the size of the pieces themselves, someone loves large pieces, someone smaller.
2. Boil the slices in water for about 3-4 minutes. You can simply boil water, throw cabbage blossoms there and turn off the fire.
3. Let stand under the lid for 4-5 minutes. In this case, the cabbage is especially crispy.
4. After you need to drain the water in which the cabbage was cooked.
5. While the cabbage is boiling, we cut the carrots and garlic. Finely chop the garlic with a knife, and the carrot looks more aesthetic when rubbed on a special grater for carrots in Korean. But you can use the usual large grater.
6. To make the marinade, boil water, add spices and cook for 5 minutes so that they give their flavor and taste to the water. Add salt, sugar, vinegar and odorless vegetable oil.
7. Pour the vegetables with the obtained marinade, let the dish cool and send to the refrigerator for 10-12 hours.

For the same recipe, you can harvest cabbage for the winter:

1. To do this, cook the vegetables, put them in a jar.
2. Fill with hot marinade and roll up the lids.

It is very pleasant in the winter to get such a tasty jar and serve.

If you wait 10-12 hours there is no strength and opportunity, the marinating process can be easily accelerated. To do this, when you pour the marinade vegetables, put them under pressure. Do not put the cabbage in the refrigerator, and you can enjoy the crispy, spicy cauliflower in 5-6 hours.

Some useful tips

• Do not be afraid to experiment with seasonings. The basic recipe can always be supplemented with your favorite spices and vegetables. For example, pickle Bulgarian pepper with cauliflower.
• Try to find a head of cabbage with leaves near the stalk. The presence of juicy leaves is a sure sign of young, fresh cabbage.
• Inflorescences on the head must fit tightly to each other, and the cabbage itself must be strong, white and without dark spots.
• If possible, do not use purchased seasonings for pickling. They are often too salty or sweet. Cauliflower in Korean requires the most basic seasonings, which you can adjust to your taste, and you will always be sure of the quality of the product.

Filing options

Marinated cauliflower in Korean is an excellent self-made snack on the table.

It is a useful side dish to:

• meat;
• fish;
• a bird

It is especially good to take a jar to nature when cooking kebabs is planned. You can simply add a little onions, bell peppers, greens and fill with vegetable oil. Get a great salad.

A variety of Korean snacks have long ceased to be exotic and firmly settled in our homes. Korean style cauliflower is a wonderful, light dish.which does not require much effort and costly components from you.

Try it, and it will surely become a signature snack that your household and guests will love. Enjoy your meal!