Cauliflower In Korean, Recipe With Photo

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Cauliflower In Korean, Recipe With Photo
Cauliflower In Korean, Recipe With Photo

Video: Cauliflower In Korean, Recipe With Photo

Video: Cauliflower In Korean, Recipe With Photo
Video: KOREAN GOCHUJANG CAULIFLOWER | Vegan, Vegetarian Recipe 2023, March


Cauliflower - 500 grams;

Carrots - 2 pcs;

Vegetable oil - 4 tablespoons;

Water - 4 tbsp;

Salt - 2 tsp;

Sugar - 1.5 tbsp;

Lemon juice - 3 tablespoons;

Hot pepper - 1 pc;



Green onions - 1 feather;

Garlic - 2 cloves;

Coriander - 1 tsp

  • 101 kcal
  • 30 min.
  • 30 min.

Photo of the finished dish

Step by step recipe with photo

I would like to present to your attention a delicious Korean appetizer-cauliflower salad. There are many recipes for its preparation on the Internet, I found the best recipe for myself. Instead of lemon juice, you can use apple cider vinegar or regular vinegar, but a little less. Hot peppers can not be added to those who do not tolerate spicy. It was not spicy for us at all, I also added ground hot pepper.


Disassemble the head of cabbage into inflorescences. Make the size of the inflorescences to your liking, I like the medium size, not very large, so I cut them with a knife. After the head of cabbage was taken apart, the cabbage began to weigh 400 grams.

Grate the carrots on a Korean grater, I cut them by hand.

Chop the greens (cilantro is preferable, but you can dill), chop the hot pepper finely so that its pieces do not come across too much and do not irritate the eaters with their sharpness. Squeeze the garlic just before mixing. You can take more of it if you like.

Boil cabbage in salted water, as you usually salt water for pasta. You do not need to bring the cabbage to full softness. Since I had small inflorescences, it took 3-4 minutes. You can take out a piece and try what degree of readiness suits you. It must remain plump.

Put the cabbage inflorescences in a colander so that the liquid is glass, but you do not need to pour out the whole broth. Leave 4-5 spoons of this broth in a saucepan.

Add lemon juice or vinegar, vegetable oil, salt, and sugar to this remaining water and bring to a boil to completely melt the sugar. Try the broth, it should taste salty, but the sweetness and acidity should feel the same. Excess salt will be taken over by carrots and cabbage. Add more sugar if needed.

Pour vegetables with hot broth, which mix in a large container - cabbage, carrots, herbs, garlic, coriander and hot peppers.

Stir well. At the bottom there will be liquid, that's right.

Transfer the salad to a container, close the lid and refrigerate. Let it brew for at least a couple of hours. But if the cabbage inflorescences are large, then it will take more time.

Then you can help yourself. Serve such cabbage with meat or side dishes.

Enjoy your meal!

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