Korean Cauliflower: Step-by-step Instant Recipes For The Winter, With Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Korean spicy cauliflower: popular recipes for a delicious snack

Those who regularly or periodically visit the hospitable sellers of Korean food must have noticed that several types of cauliflower prepared in different ways are always flaunting in the windows of outlets among the many mouth-watering snacks. Rounded inflorescences in combination with various additives are very tasty, but their cost is somewhat high. It is clear that the price of all such dishes includes not only the components of the dish, but also the work of the chefs who prepared them. But still, somehow I don't want to overpay for something that can be easily done with your own hands at home. If you are a lover of Korean-style cauliflower and love to save money, then today's article is for you.

Content

• 1 Step by Step Korean Cauliflower Recipes

  • 1.1 Fast Korean style cauliflower

    1.1.1 Video: Korean Cauliflower

  • 1.2 Korean crunchy cauliflower for the winter

    1.2.1 Video: Korean cauliflower for the winter

  • 1.3 Korean style cauliflower marinated with zucchini

Korean step-by-step cauliflower recipes

I like cauliflower in any culinary performance. I just never cease to wonder how so many varied and very tasty dishes can be prepared from such a simple vegetable. But if the traditional options in the form of frying, baking or soups are sometimes boring, then the Korean crunchy beauty salad never. Of course, these are just my taste preferences, because most of the Korean snacks just drive me crazy. But for those who have not tried Korean cauliflower yet, I definitely advise you to do it as quickly as possible.

Fast Korean style cauliflower

We all love meals that are quick and easy to prepare. Among the recipes for cauliflower in the Korean version, there are such recipes. According to one of them, described by me below, you can enjoy the wonderful taste of the vegetable in a few hours.

Ingredients:

• 700 g of cauliflower;
• 70 g carrots;
• 3-4 cloves of garlic;
• 1 tsp coriander seeds;
• 5-7 peas of black pepper;
• 2 dried cloves buds;
• 5-6 sprigs of fresh cilantro;
• 600 ml of water;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 150 g 6% vinegar.

Preparation:

1. Prepare the food you want.

   

   Lay out the ingredients of your future snack on your work surface

2. Disassemble the cauliflower into small inflorescences, place in a saucepan and cover with cold water. When the liquid boils, reduce heat and blanch (boil) the vegetable for 2-3 minutes.

   

   Boil cabbage inflorescences for a few minutes

3. Grate the carrots on a grater for making salads in Korean, cut the peeled garlic cloves lengthwise into 2-3 plates. Rinse the cilantro, dry and chop coarsely with a knife.

   

   Prepare vegetables and herbs

4. Remove the finished cabbage from the water with a slotted spoon and transfer to a bowl.

   

   Remove the blanched cabbage from the pot of water

5. In a saucepan with water, where the cabbage was blanched, add salt, sugar, lightly grated coriander seeds and black peppercorns, cloves. Stir everything and bring to a boil.

6. Pour vinegar into the boiling marinade and turn off the stove immediately.

   

   Cook the marinade fill

7. Add carrots, cilantro, and garlic to the hot water and spice mixture.

   

   Transfer the carrots, garlic and herbs to the marinade

8. Transfer cauliflower to a saucepan, stir everything, cover and leave to cool completely.

   

   Toss the cabbage slices with the spicy vegetable mixture

9. The cooled appetizer can be served immediately or pre-chilled in the refrigerator for 1–2 hours.

   

   If you chill the cabbage in the refrigerator before serving, the snack will be even tastier.

Video: Korean cauliflower

Korean crunchy cauliflower for the winter

We want to see dishes made from vegetables that we like on the table all year round. To decorate your meal with your favorite snack, even on cloudy and frosty days, you can cook Korean-style cauliflower for the winter.

Ingredients:

• 350-400 g of cauliflower;
• 100 g carrots;
• 2-3 cloves of garlic;
• 1 tsp salt;
• 1 tbsp. l. granulated sugar;
• 1–2 tsp ready-made seasonings for Korean salads;
• 3 tbsp. l. 6% vinegar;
• 3 tbsp. l. vegetable oil;
• 700 ml of water.

Preparation:

1. Disassemble the cabbage into inflorescences or carefully cut into small pieces. Place the prepared vegetable in a suitable container.

   

   Prepare the cauliflower

2. Add finely chopped carrots and finely chopped garlic to the cabbage, stir the vegetables.

   

   Toss the cabbage, garlic and carrots

3. Transfer the vegetable mass to a previously sterilized 1 L jar.

   

   Place vegetables in a sterile jar

4. Mix water with granulated sugar, salt, Korean seasoning and vegetable oil, bring to a boil, remove from the stove.

   

   Prepare the marinade

5. Pour the hot filling into the vegetable jar so that the liquid completely covers the contents. Add vinegar.

   

   Add vinegar to the workpiece

6. Cover the jar with a metal lid, place in a pot of water and sterilize (simmer over low heat) for 15–20 minutes.

   

   Sterilize the workpiece within a third of an hour

7. Remove the jar carefully, roll up the lid with a key. Turn the workpiece upside down, wrap it up with a thick cloth (towel, blanket, rug) and do not touch until it becomes cold.

8. Store cauliflower in your cellar, cool pantry, or refrigerator.

   

   Store Korean-style cauliflower in a cool, dark place

Video: Korean cauliflower for the winter

Korean style cauliflower marinated with zucchini

If you like to make preparations for the winter, combining several vegetables at once in one jar, do not disregard the recipe for cauliflower with zucchini, bell peppers and carrots.

Ingredients:

• 1 kg of cauliflower;
• 1 kg of zucchini;
• 2-3 bell peppers;
• 2 carrots;
• 1 head of garlic;
• 1 bunch of dill;
• 2 horseradish leaves;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. Korean-style carrot spices;
• 50 ml of 6% vinegar;
• bay leaf, allspice and black peppercorns - to taste.

Preparation:

1. Blanch the cauliflower divided into inflorescences in boiling water for 2 minutes, then discard in a colander or sieve.

   

   Blanch the cabbage and put it in a colander

2. Cut the washed and dried zucchini into thick (2-3 cm) circles or halves of circles.

   

   Prepare the courgettes

3. Peel the garlic. Cut the bell pepper without stalks and seeds into long strips 1-1.5 cm wide.

   

   Peel the garlic and chop the pepper

4. Rinse the dill and horseradish, cut it coarsely with a knife, or simply tear it into pieces with your hands.

   

   Tear by hand or cut with a knife dill and horseradish leaves

5. Cut the carrots into thin slices.

   

   Cut carrots into circles

6. Wash and sterilize glass jars for the workpiece in hot water or in another convenient way.

7. Put herbs and 1-2 cloves of garlic on the bottom of the jars, then, in layers, in random order, vegetables. Sprinkle each layer with spices and garlic cloves.

   

   Fill jars with vegetable scraps, herbs, and spices

8. Fill the jars of vegetables with boiling water so that the vegetable mass disappears under the liquid, leave for 20 minutes.
9. Drain the jars into one large saucepan, add granulated sugar, salt and last but not least vinegar.

10. Pour the hot marinade over the vegetables and roll up the jars immediately. Check the tightness of the seals by turning them upside down with the covers, then leave in this position until they cool.

    

    Roll up the cauliflower with zucchini and enjoy the wonderful taste of the preparation any time of the year

Korean style cauliflower is a delicious and flavorful snack that can be easily prepared at home. If you have your own secrets for creating this wonderful meal, share them in the comments below. Cook with pleasure and bon appetit!