Korean Cauliflower

Korean cauliflower is a rich-tasting and incredibly juicy appetizer for home and holiday tables. The treat can be served on its own with a slice of bread or used as an original side dish. To prepare, use a proven culinary selection of five quick-cooking recipes at home with step-by-step photographs.

Instant Korean marinated cauliflower

Instant Korean marinated cauliflower is very juicy and rich in taste. The finished product can be served as an independent snack or as an addition to hot dishes. If you don't know how to use a healthy cruciferous vegetable, use our idea.

1. 
   Instant Korean pickled cauliflower is very easy to prepare.We take all the necessary products to prepare a vegetable snack.
2. 
   We rinse the cruciferous vegetable under tap water and divide it into inflorescences of equal size. Be sure to boil them in boiling water for about 7-10 minutes. No need to add salt.
3. 
   Three peeled carrots on a Korean carrot grater or a regular large one.
4. 
   Cut the sweet pepper into small strips.
5. 
   Meanwhile, transfer the scalded cabbage to a sieve and remove excess moisture.
6. 
   In a deep bowl, combine all the prepared vegetables. We supplement them with chopped parsley.
7. 
   Place chopped garlic in this preparation.
8. 
   Salt, pour vinegar, vegetable oil, and also add spices for Korean carrots. Stir vigorously and put in the refrigerator for two hours.
9. 
   Instant Korean marinated cauliflower is ready. Help yourself!

Korean-style cauliflower with carrots at home

Korean-style cauliflower with carrots at home is a very juicy, rich in taste and attractive treat. In addition, this product is quite versatile. It can be simply eaten with bread or served with hot side dishes and main courses.

Cooking time – 6 hours 20 minutes

Cooking time – 20 minutes

Servings – 4

Ingredients:

• Cauliflower – 0.7 kg.
• Carrots – 1 pc.
• Water – 1 l.
• Garlic – 4 teeth.
• Table vinegar 9% – 100 ml.
• Vegetable oil – 50 ml.
• Korean carrot seasoning – 2 tsp.
• Salt – 2 tbsp.
• Granulated sugar – 0.5 tbsp.

Cooking process:

1. We take out all the necessary products and put them on the desktop.
2. Rinse the cruciferous vegetable with water, divide it into inflorescences and remove all excess leaves.
3. Boil the cabbage pieces in boiling water until soft, about four to six minutes.Next we put it on a sieve.
4. In another frying pan, bring the marinade to a boil - combine water with sugar, salt and vegetable oil. After boiling, turn off the heat and pour in table vinegar.
5. Three peeled carrots on a Korean carrot grater.
6. Coarsely chop the garlic cloves.
7. Add garlic and seasoning for Korean carrots to the cooled marinade.
8. We also put cauliflower and carrots here. Place in the refrigerator for six to eight hours.
9. Korean-style cauliflower with carrots is ready at home. Try and rate!

Cauliflower with Korean carrot seasoning

Korean-style cauliflower with carrot seasoning will delight you with its bright taste, moderate spiciness and amazing aroma. Such an appetizing and attractive snack will truly decorate your table. Can be served with hot side dishes or simply eaten with bread.

Cooking time – 10 hours 25 minutes

Cooking time – 20 minutes

Servings – 4

Ingredients:

• Cauliflower – 0.8 kg.
• Carrots – 200 gr.
• Garlic – 3 teeth.
• Water – 1 l.
• Table vinegar 9% – 200 ml.
• Vegetable oil – 60 ml.
• Seasoning for carrots in Korean – 25 gr.
• Salt – 2 tbsp.
• Granulated sugar – 240 gr.
• Greens - to taste.

Cooking process:

1. We take out all the necessary products from the list.
2. We rinse the cruciferous vegetable under water and divide it into inflorescences. Be sure to boil them in boiling water for about three to four minutes, then place them on a sieve. You can also remove the product from the water using a slotted spoon.
3. Three peeled carrots on the large side of a regular household grater or use a special vegetable cutter for Korean carrots.
4. Pass the garlic cloves through the fine side of a regular grater.
5. Using a knife, chop the aromatic fresh herbs.
6. For the marinade, bring water with salt, sugar, vegetable oil and table vinegar to a boil. We put all the vegetables, as well as seasoning for Korean carrots, into the hot preparation. Stir, let cool and put in the refrigerator for 10-12 hours.
7. Cauliflower with Korean carrot seasoning is ready. Rate the dish!

Korean pickled cauliflower with vinegar

Korean pickled cauliflower with vinegar is particularly juicy and rich in taste. The finished product can be used as a complete snack or as a universal addition to hot side dishes, meat dishes or fish treats.

Cooking time – 10 hours 20 minutes

Cooking time – 20 minutes

Servings – 6

Ingredients:

• Cauliflower – 1 kg.
• Sweet bell pepper – 3 pcs.
• Hot chili pepper – 2 pcs.
• Carrots – 1 pc.
• Garlic – 1 head.
• Table vinegar 9% – 200 ml.
• Salt – 2 tbsp.
• Granulated sugar – 150 gr.
• Vegetable oil – 50 ml.
• Coriander – 1 tsp.
• Parsley – 1 bunch.
• Water – 1 l.

Cooking process:

1. Rinse the cruciferous vegetable with running water and divide it into inflorescences. Be sure to boil them in boiling water for about five minutes, then place them on a sieve.
2. Let's prepare the rest of the ingredients and choose a large saucepan.
3. Place salt, sugar, and vegetable oil in a bowl. Fill it all with water.
4. Let the simple marinade boil.
5. We cut all the ingredients: pass the carrots through a Korean grater, cut the sweet pepper into strips, chop the chili pepper and garlic into rings. Chop the greens.
6. Place all prepared vegetables, along with cabbage inflorescences and herbs, into the marinade. Pour vinegar here and add aromatic coriander, stir, cool and put in the refrigerator for 10-12 hours.
7. Korean pickled cauliflower with vinegar is ready. Serve a juicy treat and enjoy the interesting taste!

Korean cauliflower with bell pepper

Korean cauliflower with bell pepper is an amazingly tasty, juicy and bright treat for a homemade snack or holiday table. The appetizing appetizer can also be used as a complement to your favorite hot side dishes and main courses.

Cooking time – 10 hours 20 minutes

Cooking time – 20 minutes

Servings – 6

Ingredients:

• Cauliflower – 1 kg.
• Carrots – 1 pc.
• Sweet bell pepper – 3 pcs.
• Garlic – 1 head.
• Water – 1 l.
• Salt – 2 tbsp.
• Granulated sugar – 150 gr.
• Vegetable oil – 3 tbsp.
• Table vinegar 9% – 200 ml.
• Coriander – 1 tsp.
• Hot chili pepper – 2 pcs.
• Parsley – 30 gr.

Cooking process:

1. We rinse the cruciferous vegetable under water and divide it into inflorescences. Be sure to boil them in boiling water for about six minutes, then place them on a sieve.
2. Choose a convenient pan. Add sugar, salt, ground coriander and finely chopped hot pepper. Pour it all with vegetable oil, water and bring to a boil.
3. At this time, let's take care of the rest of the vegetables. We cut the sweet pepper into strips, cut the garlic into medium pieces, pass the carrots through a Korean grater.
4. Immerse the chopped products in boiling brine along with scalded cabbage inflorescences.
5. Pour table vinegar into the preparation.
6. Add chopped parsley to the contents of the pan. Cool the workpiece and put it in the refrigerator for 10 hours.
7. Korean cauliflower with bell pepper is ready. Help yourself!