Korean recipes are more and more popular,they like many. Cauliflower in Korean - a dish for all occasions. This excellent salad can be served as a garnish for meat, cereals, fish, and as an independent dish. Such a recipe is able both to make a variety in the daily diet, and to decorate any festive table. Preparing this dish is quite simple.
Cauliflower, cooked in Korean
It will take:
- 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.
- Carrot medium size - 1 piece.
- Coriander, black ground pepper, red hot chili pepper (or seasoning for Korean carrots ready).
First you need to prepare cauliflower,divide it into inflorescences of not very large size. Now, following the recipe, you need to prepare marinade for cauliflower in Korean. 1 liter of cool water pour into a saucepan, put sugar and salt, for a successful marinade they should be in equal parts. But the amount of vinegar can vary according to your taste. This recipe indicates the maximum amount of vinegar. If you follow it, you will get a rather sharp cabbage. For fans of less acute dishes, the amount of vinegar is desirable to reduce. Further in the marinade add refined sunflower oil. If you put the usual unrefined oil, then its flavor will greatly affect the taste, and not always for the better. Pour a pot of prepared brine on a fire, bring to a boil, then cook 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 it from the fire. Let her stand until the marinade becomes a little warm. Clean carrots, rub it with a large grater (you can use a grater for Korean carrots), add to the cabbage. A few cloves of garlic crush on the garlick, mix everything. Put ground coriander, black ground pepper, red ground chili pepper. These spices can be called Korean, as they are part of the seasoning for the Korean carrots. You can also use the already prepared seasoning, which is sold in stores and perfectly suited for this recipe. It is important to know that some not very conscientious producers add dyes to the seasoning, which is not good for cauliflower, it can be unevenly colored, and the dish will have an unpresentable appearance. After the cabbage in the marinade completely cool, you need to put the pan in the refrigerator. It should be infused for at least 6 hours. Only after this salad can be served to the table, previously sprinkled it with chopped dill, basil, cilantro, which is often used in Korean dishes, or any other greens. You can not doubt, guests will be surprised by a similar recipe.
Preparation of cauliflower in Korean for the winter
It will take:
- 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.
Many people like Korean cuisine, cauliflowerin Korean - quite a popular dish. But how to make a blank for the winter on such a recipe, only our mistresses came up with the idea. First of all, we need to prepare the banks, they are washed thoroughly and sterilized over the steam. Meanwhile, the cauliflower is divided into small inflorescences, the carrot tinder on a large grater. Spread the vegetables on the jars, add a few cloves of garlic, coriander, red chilli pepper and black peas. Cook the marinade exactly as described above. Boiling brine should be carefully poured over jars of vegetables. Prepared in this way, the preservation is set for 10 minutes to be sterilized. Then the banks are screwed with covers, wrapped in something warm, until they completely cool down. Such conservation is stored long enough, until the next harvest. A whole winter you can please her guests and loved ones. Before serving, fresh garlic and greens must be added in Korean to cauliflower salad.