Spicy Korean Cauliflower Delight

Spicy appetizer — quick, simple, incredibly tasty! Korean cauliflower is perfect for both a regular menu and a holiday table. The dish turns out to be budget-friendly, but will definitely diversify your menu. It is good to serve this cabbage with meat or as a side dish.
cook time: 2h 30 min
Miles Denholm
Spicy Korean Cauliflower Delight

Nutrition Facts (per serving)

46
Calories
3g
Fat
5g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Garlic 3 clove
Salt 1 tbsp
Sugar 2 tbsp
Ground coriander 1 tsp
Lemon juice 2 tbsp
Water 700 ml
Cauliflower 700 g
Carrot 1 pc
Vegetable oil 40 ml
Dry spices to taste
Greenery 25 g
Hot pepper 25 g

Recipe instructions

Step 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.

Step 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.

Step 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.

Step 4

Step 4
Grate the peeled and washed carrots on a coarse grater. You can cut it into strips or use a Korean grater.

Step 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.

Step 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.

Step 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 sit in the refrigerator overnight, its flavor will be even richer. Bon appetit everyone!

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