Korean-style cauliflower salad – spicy korean cauliflower recipe

Korean-style salads are spicy, flavorful appetizers and excellent accompaniments to meat, fish, and a variety of side dishes. The recipes for these salads are traditionally attributed to Koryo-saram — ethnic Koreans who were deported to Central Asia in the 1940s. Carrot salad is the most popular variety, but Korean-style cauliflower is equally delicious and nutritious.

The recipe features black pepper, coriander and turmeric — spices that give the dish an attractive color, an exceptional aroma, and valuable nutritional properties.

Coriander is rich in vitamin C (ascorbic acid), which supports normal immune function, as well as essential oils with antibacterial and antimicrobial properties.  

The main active compound in turmeric, curcumin, has anti-inflammatory properties, supports a healthy gut microbiome, and helps protect the body from oxidative stress caused by free radicals.

Black pepper contains piperine, an alkaloid that can improve the digestion and absorption of certain nutrients, particularly those found in fatty foods. It also contains B vitamins, which are essential for the normal functioning of the central nervous system and brain.

At CraftOil, you can always find a wide and regularly updated selection of spices, dried herbs, and seasonings for meat, pork fat (salo), poultry, fish, and seafood. We offer ground turmeric, coriander (ground and whole seeds), and black pepper (ground and whole peppercorns). All our products have quality certifications, are stored under ideal conditions, and are packed into practical, hermetically sealed jars on the day your order is placed.

We guarantee premium quality across our entire product range and fast shipping to any region of Ukraine and worldwide.

Ingredients

To prepare spicy, flavorful Korean-style cauliflower salad, you will need the following ingredients (serves 3):

• ½ head of cauliflower (approximately 500 g / 1.1 lb);
• 1 medium carrot;
• 2 garlic cloves;
• 1 small onion;
• 3 tablespoons vegetable oil;
• 2 teaspoons 9% vinegar;
• 1 teaspoon ground coriander;
• 1 teaspoon turmeric;
• 3–4 sprigs of parsley;
• 1 tablespoon salt;
• 1½ tablespoons sugar;
• ½ teaspoon ground black pepper;

Step-by-step instructions

Rinse the cauliflower thoroughly and separate it into florets. Remove half of the florets (they will not be needed for this recipe), and boil the remaining half in water for 5 minutes. You can add a bay leaf to the water if desired. Remove the cauliflower, drain it in a colander, and allow it to cool.

Peel and rinse the onion and garlic. Mince the garlic cloves and slice the onion into rings or half-rings.

Peel, wash, and grate the carrot into thin strips using a Korean vegetable slicer or a special Korean salad grater. Rinse the parsley under running water, pat dry, and finely chop.

Place the cooked cauliflower, carrot, onion, garlic, and parsley in a bowl or another suitable container. Add the salt, sugar, turmeric, black pepper, and coriander. Mix thoroughly, then dress the salad with vinegar and vegetable oil.

Allow the salad to marinate for at least 2–2½ hours. After that, your Korean-style cauliflower salad is ready to serve.

Notes:

In addition to carrots, you can add sweet bell pepper to this dish. Corn oil, sesame oil, pumpkin seed oil, or hemp seed oil are all suitable for preparing Korean-style cauliflower salad. These oils are always available from the Ukrainian online store CraftOil.