Korean style cauliflower recipe - it's easy

Korean recipes are more and morepopular, many people like them. Korean-style cauliflower is a dish for all occasions. This excellent salad can be served as a side dish for meat, porridge, fish, and as a separate dish. This recipe can both add variety to your daily diet and decorate any holiday table. This dish is quite easy to prepare.

Cauliflower, cooked in Korean

You will need:

Head of cauliflower of medium size (about 800 g)
Salt - 2-3 tablespoons.
Sugar - 2-3 tablespoons.
Vinegar - 50 g.
Refined sunflower oil - 125 g.
Liter of water.
Medium-sized carrot - 1 piece.
Garlic.
Coriander, black ground pepper, red hot chili pepper (or seasoning for Korean carrots ready).

First you need to prepare the cauliflower,divide it into small florets. Now, following the recipe, you need to prepare a marinade for Korean-style cauliflower. Pour 1 liter of cool water into a saucepan, add sugar and salt, for a successful marinade they should be in equal parts. But the amount of vinegar can be varied to your taste. This recipe specifies the maximum amount of vinegar. If you follow it, you will get quite spicy cabbage. For lovers of less spicy dishes, it is advisable to reduce the amount of vinegar. Next, refined sunflower oil is added to the marinade. If you put regular unrefined oil, its aroma will greatly affect the taste, and not always for the better. Put the saucepan with the prepared brine on the fire, bring to a boil, then cook for a few more minutes. Then, according to the recipe, you need to add cauliflower to the boiling marinade, cook it for about five minutes, then remove from heat. Let it sit until the marinade is slightly warm. Peel the carrots, grate them using a coarse grater (you can use a grater for Korean carrots), add to the cabbage. Crush a few cloves of garlic with a garlic press, mix everything. Add chopped coriander, ground black pepper, ground red hot chili pepper. These spices can be called Korean, as they are part of the seasoning for Korean carrots. You can also use a ready-made seasoning, which is sold in stores and is perfect for this recipe. It is important to know that some not entirely conscientious manufacturers add dyes to the seasoning, which is not very good for cauliflower, it can be unevenly colored, and the dish will have an unpresentable appearance. After the cabbage in the marinade has completely cooled, you need to put the pan in the refrigerator. It should infuse for at least 6 hours. Only after this can the salad be served, having previously sprinkled it with chopped dill, basil, cilantro, which is often used in Korean dishes, or any other greens. There is no doubt that guests will be surprised by such a recipe.

Preparation of cauliflower in Korean for the winter

You will need:

Cauliflower.
Water.
Salt - 2 tablespoons.
Vinegar - 70 ml.
Sugar - 2 tablespoons.
Refined sunflower oil - 175 ml per 1 liter of water.
Coriander, black pepper peas, hot red pepper.
Carrot.
Garlic.

Many people love Korean cuisine, cauliflowerin Korean is a fairly popular dish. But only our housewives have figured out how to prepare a winter preserve using this recipe. First of all, you need to prepare the jars, wash them thoroughly and sterilize them over steam. Meanwhile, divide the cauliflower into small florets, grate the carrots on a coarse grater. Place the vegetables in the jars, add a few cloves of garlic, coriander, red chili pepper and black peas. Cook the marinade in exactly the same way as described above. Carefully pour the boiling brine into the jars with vegetables. The preserves prepared in this way are put to sterilize for 10 minutes. Then screw the lids on the jars, wrap them in something warm until they cool completely. Such preserves can be stored for quite a long time, right up until the next harvest. You can delight your guests and loved ones with them all winter long. Before serving, fresh garlic and herbs are added to the Korean cauliflower salad.