Korean cuisine, in its domestic version, is rich in spicy vegetable dishes. And the adaptation itself touched primarily on the products used. In the absence of the original ones used in their homeland, the culinary specialists selected available ones. Cauliflower attracted with its impressive appearance and dense structure and excellent “susceptibility” to spicy marinades.
Korean Cauliflower - General Cooking Principles
• Korean style spicy cauliflower - an original aromatic appetizer that can decorate any table and serve with almost any side dish.
• Whole or cut out cabbage of cauliflower are not subject to marinating, use only inflorescences. To carefully separate them from the dense trunk, the washed head of cabbage is turned upside down and cut in half strictly in the middle of the trunk. A narrow thin knife cut off the inflorescences one at a time, trying to divide them into smaller ones. The remains of the trunk are cut off almost completely from the inflorescences, leaving only their "curly" part.
• Before pickling inflorescences require prior preparation. They are blanched for a certain time in slightly boiling water or steamed with steam. After this, the cabbage is well cooled by laying on a sieve or colander. Inflorescences are often boiled, but in most recipes, boiled and chilled, they are poured with hot marinade and cooled in it.
• Marinade for real cauliflower in Korean consists of vinegar, vegetable oil, spices, sugar and salt. The components of the marinade are mixed with water or broth remaining from cabbage blanching. Sometimes they are added to a specially prepared tomato base.
• When preparing such an appetizer, carrots and garlic are added to the cabbage. Their number is not limited to prescription recommendations, you can put on the basis of your preferences. Other vegetables are often added to the main vegetables. To enhance the taste, put bitter onions and bell peppers, regulate the severity of the food with hot pepper.
• Seasonings and spices for the marinade are selected independently or use the factory seasoning "For Korean carrots."
• The duration of the snack is from two to ten hours. But as a rule, it is not stored for a long time even in the refrigerator. To stock up for the future, it can be preserved, while observing all the rules.
Korean Classical Simple Simple Cauliflower Recipe
Ingredients:
• medium-sized cauliflower cauliflower - 700 gr .;
• big sweet carrot;
• five large cloves of garlic;
• 50 ml of highly purified oil;
• table food vinegar - 200 ml;
• full 200 gr. a glass of sugar;
• two tablespoons of rock salt;
• liter of drinking water;
• ground coriander, sweet paprika, a mixture of peppers;
• two small leaves of parsley.
Cooking method:
1. Tear off all the leaves from cabbage, rinse the head of cabbage in warm water and carefully disassemble for inflorescences.
2. Boil clean water in a large saucepan. Dip the cabbage into the boiling liquid and boil for about five minutes with a slight boil. Then collect in a colander and set aside.
3. Pour a liter of drinking water into a clean saucepan. Add sugar along with salt and set to boil. As soon as the first bubbles begin to appear, pour the vegetable oil with vinegar and, after boiling, boil the marinade for two minutes.
4. Pour the boiled inflorescences with the marinade just removed from the stove and let cool completely. To speed up the process, put the container in a cool place.
5. Grate the carrots. The dish will look beautiful if you use a special grater for chopping carrot-cha salad for chopping.
6. Cut the peeled garlic cloves into large longitudinal plates. If you like the rich garlic flavor, increase its amount.
7. Take ground coriander, minced parsley, a mixture of ground peppers and paprika. Mix the spices, focusing on your taste so that in total you get no more than two teaspoons of the mixture and pour them into the cooled marinade with cabbage. Add carrots, mix well and place in a cool marinating place for 6 hours.
Korean style cauliflower without carrots with onions and bell pepper
Ingredients:
• a kilogram of cauliflower;
• three large peppers of bell pepper;
• three heads of onions;
• two tablespoons of sugar;
• 75 ml of food vinegar;
• two tablespoons of curing salt;
• 200 ml odorless vegetable oil;
• garlic;
• a teaspoon of crushed coriander;
• black peppercorns - 1 tsp.
Cooking method:
1. Saucepan, pouring 1.5 liters into it. water, put on a boil over high heat. Once the liquid begins to boil, add one and a half tablespoons of salt and lower the enlightened inflorescences. After boiling again, boil for no more than three minutes, remove from heat and cool without decanting the broth.
2. Onion cut into very thin half rings, if the bulbs are very large, then quarters. Chopped peeled seeds along the thin straws. Grind the garlic into thin slices.
3. Strain the cooled broth and do not pour it. Dry the inflorescences, and mix with prepared vegetables.
4. Pour the measured oil and vinegar into the broth. Dip the remaining salt, black pepper peas and coriander. Lightly heat the marinade and pour over the vegetables. Stir and place overnight in the general chamber of the refrigerator.
Korean style cauliflower harvesting for winter
Ingredients:
• fresh cauliflower - 800 gr.;
• two tablespoons of seasoning "For Korean carrots";
• large carrot;
• garlic to taste, but not less than 5 teeth.
For marinade based on the initial liter of water:
• table 9% vinegar - 250 ml;
• lean, odorless, oil - 50 ml;
• 200 gr. sugar
• two tablespoons of curing salt.
Cooking method:
1. Carefully separate the inflorescences from the trunk with a knife and rinse them thoroughly, lowering them in warm water.
2. Boil a little more than a liter of water in a large pan and boil cabbage in it for 4 minutes. The fire should not be intense, it is desirable that the water only barely boil. Put the cooked cabbage in a bowl and let cool.
3. Pour a liter of drinking water into a separate saucepan and bring to a boil. Then add spices, pour in oil and boil for five minutes. At the end, add vinegar, immediately remove from heat and dip the blanched inflorescences in a hot marinade. Cool the cauliflower in the marinade to room temperature.
4. Add finely chopped garlic, grated carrots with a special grater and mix well.
5. Arrange the prepared mixture in prepared sterile jars, filling them “shoulder-length”. Add the remaining marinade and sterilize it, loosely covering it with boiled metal lids.
6. For sterilization, place the jars in a wide pan, the bottom of which cover with a terry towel in several layers. Fill the container with cans with warm water, pouring it so that it does not reach the neck for two centimeters, and put it on intense heating. As soon as the water boils, lower the heat and maintain the preservation in slightly boiling water. Half-liter containers - a quarter of an hour, liter up to 25 minutes.
7. After sterilization, carefully remove the jars from the pan and seal by rolling the lids with a special sealing device.
8. Cool the hot preservation under the covers and put in a cool place for further storage.
Korean style spicy cauliflower with lemon juice in two hours
Ingredients:
• 4 tbsp. l lean frozen oil;
• 0.5 kg of cauliflower;
• two large carrots;
• 1.5 table. tablespoons of sugar;
• burning pepper - 1 pod, small size;
• coarse salt - 2 tsp;
• juice from large lemon;
• garlic;
• fresh cilantro and dill - to taste;
• two feathers of a bow;
• a teaspoon of coriander.
Cooking method:
1. Boil water in a large saucepan and salt it, as usual when boiling pasta. In a boiling, slightly salted solution, dip the disassembled inflorescences and boil them for about 3 minutes. Determine readiness by biting a piece. If it turns out to be not soft enough, boil still, but do not overdo it, the inflorescences should remain dense.
2. Strain the whole broth, measure and return five spoons to the pan. Transfer the cabbage into a sieve and cool well.
3. Chop green onions and hot peppers, chop finely chopped fresh herbs. Grind the garlic with a fine grater, chop the carrots with a thin long straw or grate with a special grater.
4. Combine all the vegetables in one bowl, add the cooled inflorescences, coriander to them, pour in the hot marinade and mix thoroughly.
5. Fold in a plastic food container under the lid and place in the refrigerator. If the inflorescences are small, pickling will require a couple of hours, if larger, they will need to stand longer.
Korean Fast Cauliflower Recipe with Sesame and Soy Sauce
Ingredients:
• six inflorescences of cabbage, small size;
• a tablespoon of soy light sauce;
• two tablespoons of sesame seeds;
• a slice of fresh ginger root;
• rice vinegar - 1 tbsp. l .;
• a full spoon of honey, without a hill;
• 40 ml of quality lean oil;
• garlic.
Cooking method:
1. Soak the inflorescences in warm, slightly salted water for one hour. Rinse well and soak over steam for ten minutes.
2. Combine soy sauce with rice vinegar. Pass through a press and add garlic, grated (2 tsp) grated on a fine grater to the marinade, honey and mix well.
3. At a minimum temperature in a dry frying pan, lightly fry the sesame seeds, cool them and pour half into the marinade, mix.
4. Pour the cooled inflorescences with the prepared marinade and leave to marinate in heat for two hours.
5. When serving, pour the cabbage gathered on the bottom of the container with marinade and sprinkle the remaining sesame seed on top.
How to Preserve Korean Cauliflower in Tomato Marinade
Ingredients:
• two large tomatoes;
• kilogram head of cauliflower;
• two sweet, preferably red, peppers;
• 3-4 peppercorns;
• hot pepper - 2 pods;
• five large cloves of garlic;
• salt to taste;
• three large spoons of sugar;
• half a glass of 9% food vinegar;
• 170 ml of highly refined oil.
Cooking method:
1. Carefully separating with a knife, disassemble the head of cabbage according to the minimum inflorescences and cut off the remains of a dense trunk from them. Dip in boiling, slightly salted water and boil for about three minutes at medium heat. Then put on a sieve and dry well.
2. Grind the peeled garlic cloves and chopped tomatoes with a blender.
3. Add vegetable oil to the tomato mass, then sugar, vinegar and spices, mix well and remove the sample. Tomato marinade should be slightly brackish.
4. On a small fire, bring the marinade to a boil, lower the blanched inflorescences and boil again, literally a couple of minutes.
5. Pack Korean hot cauliflower with marinade in sterile jars and seal.
6. Turn the blanks over the covers and let cool under a warm blanket.
Korean Cauliflower - Cooking Tips and Tips
• Often small midges live in cauliflower inflorescences. To get rid of the pest, it is enough to withstand it for a short time in salted cool water.
• It is not necessary to boil the inflorescences indicated in the recipe. If you like crisp cabbage, boil it less, but note that the harder the pulp, the longer it will take pickling.
• The taste of the marinade can be adjusted by independently changing the amount of sugar. But it is worth remembering that the marinade should be brackish, since almost all the salt from it will be pulled out by cabbage.
