07.09.2020
132
Recipe information
Cooking:
2 hour 7 min.
Complexity:
Easy
Calorie content:
14.79
Carbohydrates:
2.84
Fats:
0.22
Squirrels:
0.34
Water:
2.71
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Cauliflower | 1 Kg |
| 2. | Carrot | 1 PC. |
| 3. | Sweet red pepper | 1 PC. |
| 4. | Salt | 1 Tsp |
| 5. | Sugar | 2 Tsp |
| 6. | Coriander | 1 Tsp |
| 7. | Black pepper | 1 Tsp |
| 8. | Chilli | 1 Tsp |
| 9. | Dill | 1 beam |
| 10. | Vinegar 9% | 0.5 Art. |
Cooking
1. Stage
Before cooking, cauliflower must be washed well, divided into inflorescences, leaves and cut the stalk.
2. Stage
Dip in hot boiling water for 3 minutes. At this time, chop the carrot or grate with straws, cut the pepper into thin rings, and finely chop the dill.
3. Stage
Combine everything with cauliflower in Korean and season with salt, sugar, coriander. Pour vinegar and stir.
4. Stage
Put in the cold for 8 hours - Korean style cauliflower is ready.