Korean style cauliflower

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to pickle cauliflower in Korean? First of all, put a pot of water on the stove. Wash all vegetables well with a brush. Separate the cauliflower into individual umbels. Cut large ones into two or three or more pieces with a sharp knife.

2. STEP 2

   

   When the water in the pan boils, salt it. Place the cauliflower in boiling water. How long to cook cabbage? For medium-sized umbrellas, 5 minutes, for smaller ones - 3-4 minutes. Monitor the readiness of the cabbage without leaving the stove. Check softness with a fork.

3. STEP 3

   

   Transfer the cooked cabbage florets into a colander using a slotted spoon. We will still need the broth, so set it aside.

4. STEP 4

   

   Grate the peeled and washed carrots on a coarse grater. You can cut it into strips or use a Korean grater.

5. STEP 5

   

   Finely chop the fresh herbs. Chop the peeled garlic. Finely chop the hot pepper. Add carrots and herbs with spices to the cabbage and mix gently.

6. STEP 6

   

   For the marinade, take cabbage broth. Add salt, sugar, vegetable oil to it. Place the pan with the marinade on the stove and let it simmer for about two to three minutes. At the end, add spices, coriander, lemon juice. To ensure everything turns out the way you want, taste the marinade! And add what you think is missing. Ideally use Korean spices.

7. STEP 7

   

   Pour boiling brine over cabbage and vegetables. Stir. Leave for one to two hours at room temperature, covered. Now you can take the first sample! Korean cauliflower tastes better when chilled, so I recommend storing it before serving! If you let the cabbage stand in the refrigerator overnight, its taste will be even brighter. Bon appetit, everyone!

Comments on the recipe

lasi

15.12.2023

4.6

Interesting recipe, I'll have to try it. Here's my favorite way to cook cauliflower. It couldn't be simpler.

Testomania

15.12.2023

4.6

When preparing Korean cauliflower, I replaced the hot pepper with sweet bell pepper. I blanched it in cabbage broth after I took the cabbage out. In total, my vegetables spent 1.5-2 minutes in boiling water. Then I mixed them with raw carrots, garlic and herbs and poured boiling marinade over them (I added less sugar to the marinade, and replaced the lemon juice with two tablespoons of 9% vinegar). I left it on the cool balcony to cool and marinate for about 6 hours. The salad was a success! I really liked it! The vegetables turned out crispy, but not soggy. The marinade has a sweet and sour taste with a slight pungency and the aroma of garlic. Nice recipe, just right for my taste, thank you!!

Vladimir Tsaranu

15.12.2023

4.6

Why cook cabbage if then in boiling brine both it and the carrots will be completely cooked? The vegetables turned out soft :(, obviously not Korean.

Alya

15.12.2023

4.7

I prepared it strictly according to the recipe. For seasonings, I added ground cardomom and black pepper; I added twice as much garlic (to my taste). It turned out delicious. Khoust vegetables, spicy. I took the sample a day later. I recommend it to everyone who loves spicy food. The recipe is reliable. Thanks to the author for the detailed and accurate recipe.