Real Korean Cauliflower Recipe

1.10.2018 Country kitchen

Korean style cauliflower will surely appeal to lovers of spicy dishes. Such a cabbage can become an original snack, and quite satisfying. In addition, this dish can be served as a side dish for meat.

This is a real recipe for Korean salad, so both cabbage and carrots are magnificent, fragrant, crunchy, with a unique taste. This appetizer can be attributed to instant dishes, because in the process of pickling there is nothing complicated, the ingredients are the simplest, and the result is amazing, so feel free to try the recipe!

Ingredients:

cauliflower - 700 g
carrots - 1 pc.,
garlic - 3 cloves,
water - 1 liter,
salt - 2 tbsp.,
sugar - 1 cup
vinegar 9% - 100ml.,
vegetable oil - 50ml.,
sweet paprika - 2 pinches,
coriander to taste
a mixture of peppers - 2 pinches,
bay leaf - 1 pc.

How to Make Korean Cauliflower

We will prepare all the necessary ingredients. Cauliflower must be chosen fresh, without visible damage, green leaves immediately tear off.

We rinse the cabbage under cool water, dry it a little, we sort it into inflorescences. Inflorescences need to be boiled for about five minutes, this will be enough, because then the cabbage will still be pickled, which means that raw will not remain unambiguously. You can simply blanch the cabbage in boiling water for 1-2 minutes - in the finished snack, such a cabbage will be more crispy.

Wash the peeled carrots well, then rub on a medium grater or grater for Korean carrots.

Getting to the marinade. Bring 1 liter of water to a boil, add salt, sugar, vinegar, vegetable oil, spices. Boil the marinade for five minutes, pour a portion of vinegar.