Korean Cauliflower

Korean cuisine is famous for the bright taste of dishes and cabbage is no exception. This spicy cauliflower preparation will appeal to all those gourmets who love Korean food. Cauliflower in Korean has a very fresh, bright and original taste. You can evaluate the entire flavor range of this dish by cooking it according to this culinary recipe.

Daria ☼

Recipe author

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Composition / ingredients

servings:

Cauliflower

500

Lemons (juicy)

Carrots

Peppercorns (can be 3, black, bitter)

Garlic (fragrant)

Vinegar

Ground red pepper

Water

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 1 g

Fats 0 % 0 g

Carbohydrates 67 % 2 g

8 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 5 h 20 min

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Wash the cauliflower, peel off the leaves and separate into inflorescences. Small sockets can be left intact, and large ones can be cut so that they are not very long. Cook broth from the outer leaves of cauliflower. Put black pepper, salt and garlic in it. When the broth cools down, add lemon juice and vinegar. While the broth is cooling, grate the carrots. Mix carrots with cabbage. Pour the cooled decoction over cauliflower with carrots. Sprinkle red pepper on top and leave for 4-5 hours to let it brew well.
Cauliflower in Korean can be eaten as an independent dish or as a snack. This food also looks great on the festive table as a snack. It awakens the appetite and softens the fat content of the main dishes. Bon appetit!