Authentic Korean-Style Cauliflower Recipe
Korean-style cauliflower is sure to please those who love spicy dishes. This cauliflower makes a unique and filling appetizer. It can also be served as a side dish with meat.
This is an authentic Korean salad recipe, so both the cabbage and carrots turn out wonderfully fragrant, crispy, and with a unique flavor. This appetizer is a quick-to-make dish, as the marinating process is straightforward, the ingredients are simple, and the result is stunning. So, give it a try!
Ingredients:
- cauliflower – 700 g,
- carrots – 1 pc.,
- garlic - 3 cloves,
- water – 1 liter,
- salt – 2 tbsp,
- sugar – 1 glass,
- vinegar 9% – 100 ml,
- vegetable oil – 50 ml,
- sweet paprika – 2 pinches,
- coriander - to taste,
- pepper mixture – 2 pinches,
- bay leaf – 1 pc.
How to cook Korean-style cauliflower
Let's prepare all the necessary ingredients. The cauliflower should be fresh, without visible damage, and the green leaves should be removed immediately.
Rinse the cabbage under cool water, dry it slightly, and separate it into florets. Boil the florets for about five minutes; this will be sufficient, as the cabbage will marinate further, meaning it won't remain raw. Alternatively, simply blanch the cabbage in boiling water for 1-2 minutes—this will make the cabbage crispier in the finished dish.
Wash the peeled carrots thoroughly, then grate them on a medium grater or a Korean carrot grater.
Let's make the marinade. Bring 1 liter of water to a boil, add salt, sugar, vinegar, vegetable oil, and spices. Boil the marinade for five minutes, then add a splash of vinegar.
Place cabbage and carrots in a clean, deep container, add chopped garlic and mix everything.
Pour the marinade over the cabbage and leave in a cool place for 5-6 hours, cover the container with a lid or film.
After a while, place the spicy cabbage florets on a plate and serve.
Bon appetit!
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