Red beets in Georgian and Korean. Korean boiled beet salad - the most delicious step-by-step recipe

We often buy or prepare carrots ourselves in Korean, but you can prepare salads from other varieties no less delicious vegetables. For example, you can make many Korean salads from beets, which will turn out tasty and aromatic.

Spices and various sauces will make this vegetable even better and juicier. In addition, it can be supplemented with other vegetables and various dressings, and the taste will only get better. So, how to make beets in Korean?

Probably few people have tried to make this appetizer, because it is a fairly new dish. Therefore, it is worth taking note following methods cooking.

Korean beet recipe at home

Ingredients	Quantity
beets -	2-3 root vegetables
bulbs -	1 head
garlic -	3-4 large teeth
sugar -	1-1.5 teaspoons
salt -	pinch
spices for Korean carrots -	1 dessert spoon
ground paprika -	to your liking
a mixture of black and red hot peppers -	optional
umami (powder) -	A little
table vinegar -	½ large spoon
boiled water -	half a glass
vegetable oil -	2 large spoons
Cooking time: 60 minutes	Calorie content per 100 grams: 130 Kcal

How to cook:

The beets must be thoroughly washed, peeled and rinsed again;
Next, use a special grater, which is designed for Korean carrots, grind the vegetable. If you don’t have one, then you can grate the beets using a grater with large teeth;

1. Place the grated beets in a deep bowl, add sugar and salt to it;
2. Pour half a tablespoon of table vinegar into half a glass of boiled water, dilute it and pour it into the vegetable;
3. Mix everything thoroughly with your hands and try to squeeze out the juice. After stirring, leave to stand for a while;
4. Next we do the dressing. Peel the skin from the onion and cut into small squares;

1. Place a frying pan on the stove, pour in vegetable oil and heat it up;
2. Add all the seasonings except umami to the hot oil;
3. Add onion to the seasonings, mix everything well and leave to fry for several minutes;

1. Then peel the garlic and squeeze it with a garlic clove. Place in frying mixture of onions and seasonings;
2. Mix everything and leave to fry for another 2-3 minutes;
3. Remove the dressing from the heat and immediately transfer it to the bowl with the beets, mix all the ingredients thoroughly;

At the end we add umami.

Korean beets with cilantro: recipe

For the salad you will need:

A kilogram of beets;
Green cilantro – 20-30 grams;
Black ground pepper– 1 teaspoon;
A pinch of ground paprika;
Garlic – 1 head;
A pinch of coriander;
White vinegar– 50 ml;
1 dessert spoon apple cider vinegar;
Olive oil – 80 ml;
Salt - to your taste;
1.5 teaspoons of sugar.

Cooking period: 2 hours 30 minutes.

How many calories - 128.

How to prepare:

Beet root vegetables must be thoroughly washed to remove dirt. We remove all the skin from them;
Place the beets in a metal bowl, add water and place on gas;
After the water boils, reduce the heat and boil for 15 minutes;
Remove the vegetable from the water and leave to cool. Cut the cooled root vegetables into thin strips;
Place the strips in a bowl, add salt and sugar;
Then add all the spices except cilantro;
Peel the garlic and squeeze it with a garlic clove. Add to the beets;
Mix two types of vinegar in a bowl and add olive oil. Season the salad with this mixture and mix well. Let it brew for 2-3 hours;
Rinse and chop the green cilantro small pieces;
Just before serving, add chopped cilantro to the salad and mix.

Korean cabbage with beets

Components:

1 fork white cabbage;
3 beet roots;
4 garlic cloves;
Half a glass of table vinegar 9%;
Granulated sugar – 130 grams;
2 large spoons of salt;
10 pieces of allspice in peas;
4 pieces of bay leaf;
2 large spoons of vegetable oil.

Cooking time: 1 hour of cooking and 24 hours of marinating.

Calorie content – 135.

How to cook:

First, chop the cabbage. The forks should be cleared of old leaves. Then cut it into medium squares measuring 3x3 cm;
Very dense and hard veins must be removed;
The beets must be grated with a Korean carrot grater or cut into thin strips. You can use a regular grater with large teeth;
Peel the garlic cloves and cut into thin slices;
Then place cabbage, beets, garlic in a deep container and mix thoroughly with your hands. Transfer to any large jar or bottle;
Making marinade for pouring. Pour a liter of water into a metal bowl and place it on the stove;
After the water boils, add sugar, add some salt, put Bay leaf, allspice and add vegetable oil;
Let it boil for about 10 minutes. Then remove from heat, take out all the spices, add vinegar, stir;
Pour marinade over cabbage and beets;
Then we press everything down with a plate so that the marinade protrudes slightly above the cabbage;
After the marinade has cooled, put it in a cool place for a day.

Korean beets for the winter

What ingredients will you need:

Beets - half a kilogram;
One medium sour apple;
2-3 small onion heads;
A glass of table or apple cider vinegar;
100 grams of granulated sugar;
Lemon - half;
3-4 garlic cloves;
A pinch of salt;
1 teaspoon cumin;
Pinch grain mustard;
A few cloves;
A couple of bay leaves.

Cooking time: 1 hour 30 minutes.

Nutritional value – 152.

How to prepare:

The beets need to be thoroughly rinsed, placed in a pan, poured with water and boiled;
You can also bake it, to do this you need to peel off the skin. Cut into small pieces, rub with salt, place on a baking sheet and pour over oil. It should be cooked for about 20-30 minutes.
While the beets are preparing. Wash the apple, cut into cubes, remove all seeds;
Pour vinegar into a metal bowl, place apples and put on fire. Boil them for 15 minutes;
Next, peel the skins from the onions, cut them into squares and place them in a container with apples;
Pour salt and granulated sugar into it;
Cut boiled or baked beets into cubes;
Squeeze the juice from one part of the lemon to the apples and onions;
Place beet slices into a container with apples;
Add a pinch of grain mustard and cumin;
Peel the garlic cloves, cut into slices and place in a container with the rest of the ingredients;
Then add bay leaf and cloves. Boil everything for about 20 minutes;
The jars need to be boiled together with the lids;
Next, using a small ladle, put the salad into the jars, tighten the lids with a key for rolling the lids;
We put the jars in a dark place and cover with a warm blanket. Leave it in this state for 7 days.

Korean beets with vegetables

What you will need:

2 fresh cucumbers;
Beets – 1 piece;
One sweet pepper;
3-4 garlic cloves;
1 small spoon of coriander seeds;
Small piece of pod hot pepper Chile;
Vegetable oil – 50 ml;
Balsamic vinegar – 1 large spoon;
A little salt.

How long does it take to prepare – 3 hours.

Calorie content – 145.

Let's start cooking:

Wash the beets, peel off the skin and cut into thin strips;
Rinse the cucumbers, remove the skin and chop into strips;
We wash the sweet pepper, peel the seeds along with the stalk and cut into strips;
Posting vegetable slicing in a bowl, add salt and coriander;
Peel the garlic cloves and chop them into small pieces, add them to the vegetables;
Season with balsamic vinegar;
Pour oil into a frying pan and heat it;
Pour hot oil into the vegetable slices;
Chop a piece of hot chili pepper into small pieces and season the salad;
Mix everything and leave for 2-3 hours.

Korean carrot and beet salad

What you will need:

2 beet roots;
2 carrots;
2-3 garlic cloves;
Korean carrot spices – 2-3 small spoons;
A pinch of salt;
Table vinegar – 80 ml;
Vegetable oil – 3 tablespoons;
30-40 grams of sugar.

Cooking time: 1 hour.

Let's start cooking:

We wash the beets and carrots and remove the skins;
Then the root vegetables should be grated with a special grater for Korean salads; if you don’t have one, you can use a regular one;
Place the vegetables in a deep bowl, add some salt and granulated sugar. Mix with your hands;
Peel the garlic cloves and pass them through a press, add them to the vegetable slices;
Then season with spices
In a small cup, mix vegetable oil and vinegar. Pour the dressing over the salad.

For salad, it is advisable to use young beets. If it is old or a little lethargic, then it should be placed in cold water for a couple of hours;
The oil must be of high quality, without foreign odors and tastes;
Can be added to salad sesame seeds, walnuts and raisins;
You can also add it to Korean beetroot salad beet tops, it should be chopped into small pieces;
Beets can be grated with a special grater for Korean salads, as well as grated with a regular grater with large teeth. If you don’t have these graters, then you can simply cut it into thin strips with a knife.

Korean beets will diversify your menu. It will be an excellent addition to fish or meat dishes. It can also be used for holiday menu, the bright color of the root vegetable will decorate the festive table and become its highlight.

Bon appetit!

Korean cuisine is delicious and simple. From the most common root vegetable you can prepare spicy salad With unusual taste, if properly marinated and seasoned with spices. In this article we will present you with several recipe options with photos on how to cook beets in Korean.

Cooking beets in Korean: what is the secret to preparing a delicious preparation?

Beets prepared using Asian technology are a real godsend for housewives, because they are prepared quickly, are cheap and can always be found in any store or market in unlimited quantities. In addition, beets are a storehouse of vitamins, which are also very tasty.

You can cook beets in Korean different ways, however, there are a few general features that need to be taken into account in any recipe:

To properly cut beets, you need to use a special grater so that the root vegetable turns into a thin and long straw. In this form, the beets will absorb all the spices and seasonings that will be added to it.
Korean seasonings are a variety of savory spices that are often used in Asian cooking. You need to be able to prepare a mixture of garlic pulp, vinegar, vegetable oil, different types ground pepper with coriander. Sometimes housewives add suneli hops.
Beets do not have to be boiled or baked. You can pickle it raw. The main thing is that the vegetable is in the marinade for 4-5 hours in a row.
Burak in Korean can be eaten immediately after cooking or prepared for the winter.
If you decide to weld beetroot, keep in mind that it should not turn out too soft. You need to achieve such an effect that the beets crunch a little, but are not soggy.
Preparing the dressing for asian salad from beetroot, you need to use heated, flavored, refined vegetable oil. To do this, add garlic gruel with onions and spices to taste to the heated oil. Just look at the fact that the vegetables were not fried in oil. It is enough for them to stay in it for 5 seconds.
To achieve a balanced taste, in addition to spices, you need to add sugar to the beets.
If you are making preparations for the winter, then be sure to add any vinegar to the marinade (as a rule, ordinary table vinegar is used) or lemon juice.
Asian beets can be decorated with herbs, nuts or seeds.
Such beets can be eaten as independent dish or eat as an appetizer or side dish for meat dishes.
You can store beetroot prepared using Korean technology in the refrigerator in the basement. Don't worry about the taste, it depends on what it will be long time be in the refrigerator, it will not spoil the beets.

Korean beets: recipes for home cooking

There are many technologies by which you can prepare spicy beetroot. Since this is a fairly accessible product for everyone, you can experiment with recipes and prepare several at once to decide which Korean beetroot you personally like. Preparing this salad will not take much time - 15 minutes will be enough.

We will introduce you to several recipe options. The amount of spices and other additives indicated in them is a subjective matter; you can add as many of them as you need. But keep in mind that the total calorie content of Korean beets will depend on the amount of ingredients used. Approximately 100 g of this dish contains 125 calories.

Korean beets: a quick way to prepare a snack

First, let us introduce you to the most simple recipes How to cook beetroot in Korean very quickly:

Recipe No. 1:

Take 500 g of core vegetable, wash it and peel it. Grate it on a special grater. If you don’t have such a kitchen device, you can do the cutting by hand, but it will take you much longer.
Place the beetroot straws into a deep bowl and mash them with your hands so that they release a little of their juice.
Add 10 g of ground red pepper, dried garlic, coriander and sesame to the borage preparation. Then sprinkle with 2 g of ground black pepper and the same amount of salt. Stir the beets and pour in half a glass of vegetable oil and 2 tbsp. table vinegar. These 2 ingredients need to be preheated.
After the beets are ready, cover them with a lid and put them in the refrigerator to marinate for 4 hours. These beets can be served with meat or potatoes.

Recipe No. 2:

Prepare 1 kg of beetroot in exactly the same way as we described above (this point will be repeated in all the recipes below, so we will not mention it anymore).
Mash the grated beets, add a special seasoning to it, which is intended for cooking carrots in Korean - 2 tbsp. Grind 6 cloves of garlic and add them too. Heat half a glass of vegetable oil mixed with 20 g of vinegar and pour everything into beetroot. You can also store it in the refrigerator and serve it as a side dish for meat.

Beets in Korean: how to prepare for the winter?

In order not to waste time preparing Asian beetroot winter time, you can make several jars of preparations for the winter. Canned beets with spicy seasonings no less tasty than fresh. We present to you several recipes for canning beets:

Recipe No. 1:

Boil 1 kg of vegetable and prepare it for canning (grate it).
Add 10 g of salt and 20 g of sugar to the beetroot, mix everything, and then add 60 ml of table vinegar.
Heat 40 ml of vegetable oil, add 10 g of red and black ground pepper to it.
Chop the head of garlic and add the resulting mixture to the beets.
Compact the beetroot into jars, which must first be sterilized (sterilization is needed if you are going to store the workpiece in the basement for a long time).

Recipe No. 2:

Take 1 kg of beetroot (there is no need to weld it additionally).
Grate it on a special grater and immediately place it in jars, which must be sterilized.
Prepare the brine - boil 500 ml of water, add ½ tsp to it. ground red and black pepper, 1 tsp coriander, the same amount of salt, 1 tbsp. sugar and 4 tbsp. vinegar with vegetable oil. Chopped garlic is also added. For this recipe you will need 6 cloves.
Fill the beets with brine, roll up the jars and wrap them in a blanket.

Korean beets in marinade: cooking sequence at home

The traditional recipe for Asian beetroot involves marinating it raw. What you need to do to make a classic snack:

Prepare 500 g of beets for pickling.
Pour the grated beets into a deep bowl, add 5 g of salt and 10 g of sugar. Mix everything and then pour in 1 tbsp. vinegar, add chopped garlic (you will need 3 cloves) and 20 g of special seasoning intended for cooking carrots in Korean.
Add ½ cup of heated vegetable oil to the beetroot and mix everything.
Place the finished snack in the refrigerator to let it steep.

Boiled Korean beets: how to make a delicious dish from a simple root vegetable?

If you don't really like crispy beets made with hot spices, you can boil them until they are soft so that they melt in your mouth and leave a spicy aftertaste. To do this, you need:

Prepare 1 kg of beetroot for cooking, first boiling it until soft.
Add 5 k peppers, 10 g each of salt and ground coriander (to make the beets fragrant, it is better to grind the coriander yourself), 20 g of sugar and a pulp of crushed 6 cloves of garlic to the beet straws.
Mix everything, and then pour 10 ml of vinegar and 60 ml of heated sunflower oil into the beetroot.
Sprinkle beetroot with chopped cilantro and place in the refrigerator to steep.

Korean-style beets with the addition of white cabbage?

If you are bored with traditional pickles, you can prepare beetroot with cabbage using Korean technology. The result is a spicy salad that has a rich taste and unusual color.

To make this snack, you need:

Cut 1 head of cabbage into squares.
Grate 2 raw beets on a special grater.
Cut 1 onion into half rings, chop 6 cloves of garlic as finely as possible.
Prepare the marinade - boil 1 liter of water, add 20 g of salt, a glass of sugar, 2 bay leaves, 5 peppercorns. Let everything boil for 10 minutes, and then you need to add 2 tbsp. vinegar and the same amount of vegetable oil.
Pour the marinade over the cabbage and beets and leave the salad for 8 hours. The appetizer can be kept at room temperature rather than in the refrigerator.

Korean-style beets with the addition of carrots: what should be done and why?

You can mix beets with carrots in Korean. Get a salad with spicy taste, which is moderately sweet and spicy. To prepare this snack, you need:

Grate 2 carrots and beetroot.
Make a marinade for vegetables using Korean carrot seasoning (3 tbsp), 5 cloves of garlic, ½ tbsp. salt and sugar, ½ cup vegetable oil, 1 cup regular vinegar.
Pour the marinade into the refrigerator and let it sit for several hours, covered.

Korean beets: a delicious appetizer for the holiday table

Delicious beets using Korean technology with a spicy aroma, sweetish taste and spicy aftertaste can be prepared according to the following recipe:

Squeeze 1 head of garlic into it.
Heat 100 ml of vegetable oil in a frying pan, to which you need to add 1 tsp. various peppers, including salt and paprika. Also add 2 tsp for taste. coriander and 3 tsp. Sahara.
Pour the marinade into the beets, mix everything and add 2 tbsp. vinegar.
Place the beets in the refrigerator to steep for 2 hours.

Korean beets: how to make a spicy but tasty snack?

If you like to use apple cider vinegar as a spice, then you will really like this Korean beetroot recipe:

Prepare straws from 2 beet roots.
Sprinkle beets with 1 tsp. sugar, salt and immediately pour 2 tbsp. apple cider vinegar.
Mix everything so that the beets release a little juice. To do this, you can crush it a little.
Heat 2 tbsp. vegetable oil, add chopped garlic (6 cloves), 1/2 tsp. coriander, various ground peppers.
Pour the oil into the beetroot and mix everything thoroughly.
Place the salad to steep in the refrigerator.

Korean beets with sesame seeds

Asian beets, to which sesame is added, are very healthy and tasty:

Prepare straws from 1 kg of beets.
Add 1 tsp to it. salt with sugar, as well as 1 tbsp. vinegar.
Mix everything, and then heat ½ cup of vegetable oil, into which dip the chopped garlic (you will need 6 cloves).
Pour the oil into the beets, mix everything and add 50 g of sesame seeds.
Place the finished snack in the refrigerator for a day so that the beets are saturated with aromas and spices.

Korean beets with sesame seeds and fried onions

If you decide to reset some extra pounds, then you can cook beetroot with onions and sesame seeds (it turns out hearty dish, which can be eaten without anything):

Prepare 1 kg of beets.
Sprinkle the resulting straw with 1 tbsp. salt and mix everything. Let the salad sit for 1 hour.
Cut 2 onions into half rings and fry them in 100 g of vegetable oil.
Pour it all into the beets, add 2 tsp. coriander, sesame and red pepper. Add 1.5 cups of sugar, 100 g of crushed walnuts. Stir everything and add ½ cup of apple cider vinegar. Some people add soy sauce instead.

You can add any ingredient to beets to make them delicious and flavorful. It all depends on your imagination and taste preferences.

Video: “Beets in Korean”

This dish is not purely Korean, but another appetizer invented by Soviet Koreans, from the family of chhe (cha, chhyae) salads, usually called Korean salads.

Not on the Internet classic recipe beets in Korean. In all recipes, although the same ingredients are used, their quantities vary, and sometimes very much. For example, for 1 kg of beets in different recipes It is recommended to take both half a glass and 2 tablespoons of vegetable oil. Naturally, questions arise: what recipe should I use? Which one is correct?

Now you don't have to suffer with the choice. After analyzing 10 ways to prepare this salad, I made the easiest to prepare and balanced recipe for Korean beets.

Ingredients for making Korean beet salad:

Beetroot – 500 g
Garlic - 3 cloves
Coriander, grains - 0.5-1 teaspoon
Ground red pepper - 1/3-1/2 teaspoon
Ground black pepper - 1/3-1/2 teaspoon
Salt - 1/2 teaspoon
Sugar - 1 teaspoon
Vegetable oil - 2-3 tbsp. spoons
Vinegar - 1-2 tbsp. spoons

About the ingredients, or more precisely about their proportions:
Beet- this amount of beets (500 g) is enough to prepare a salad in most cases. The proportions of the remaining ingredients mainly depend on your taste. And I’ll describe in detail what’s what.
Garlic- being processed with hot oil, it does not greatly affect the spiciness of the dish. As in other beet salads with garlic, it serves mainly to make it more appetizing.
Coriander- the amount of this seasoning depends entirely on your preferences and usually varies from 0.3 to 1 tablespoon of whole seeds. If you cannot stand the taste and smell of this spicy plant, it is possible to exclude it completely.
WITH peppers Same situation - add to taste. These proportions make the Korean salad very spicy. Can't stand it hot pepper, put less, up to complete refusal of these spices.
Salts Half a spoon is enough for half a kilo of beets, but you can add or reduce it a little to taste.
Sugar neutralizes hardness spicy seasonings, vinegar and pepper, and highlights the aroma of coriander and garlic. If you categorically do not accept sweets, add less, although even in such an amount the sugar is practically not noticeable.
Vegetable oil- regular, refined sunflower (you can do something else, without a pronounced taste), add as much as written - 2-3 tablespoons. This optimal quantity.
Proportion vinegar depends on its concentration. It is better to take a softer, natural one, rice or apple, 3-4% - 3 tbsp. spoons. We pour less sharp, grape, or table 6-9 percent.

How to deliciously prepare beet salad in Korean (step by step with photos):

1. The recipes I have studied use both raw and semi-cooked beets. And no matter how much you would like to save time on cooking, it would be more correct to boil the beets until half cooked. Firstly, this corresponds to the Asian method of preparing vegetables, and secondly, only half-boiled beets will produce strong and at the same time flexible straws. And in order not to bother too much with cooking, put the washed root vegetables in the microwave and cook for 3-5 minutes. I checked it - there is no difference from the one cooked until half cooked in a pan of water.

Let cool. We put on culinary gloves. One more nuance when working with beets any time - if you don’t want to walk around with bright red hands, use disposable culinary gloves. One pair lasts a long time.

2. Peel the root vegetables from their skins. It is better to do this not with a knife, but with a vegetable peeler.

3. We turn the beets into straws using a shredder, these are usually called “for Korean carrots.” It is better, if available, to use a larger grater than for carrots.

4. This salad should be made in a metal, preferably steel, bowl. Firstly, the beets can color the container, and secondly, we will also be pouring boiling oil into it.
Pour salt and sugar into the chopped beets and pour vinegar.

5. Mix well. On top, in a heap, grate the garlic on an ordinary fine grater.

6. Heat the oil well in a small frying pan. Pour most of the ground peppers into the beets on top of the garlic, and pour the smaller portion, along with lightly crushed coriander seeds, into the heated oil. You can also sprinkle one coriander into the oil.

7. Stir the pan using three circular motions. Three circular movements are exactly the three seconds needed for the aroma of the spices to unfold. Accordingly, if you have a frying pan without a handle, just keep it on the fire for as long as possible. And pour it into the salad, over the garlic and pepper.

8. This is the most effective method combining seasonings with beets. In some other recipes, they either put everything into the beets at once, which does not allow the spices to reveal their full flavor, or they add garlic along with all the spices to boiling oil, which, without the proper skills and dexterity, is fraught with overcooking of the seasonings, and, accordingly, their loss taste.
Mix everything thoroughly.

9. Let it sit for at least an hour, or better yet, several hours. And we serve it to the table. The salad can be garnished with diagonally sliced green onions and toasted sesame seeds.

The appetizer turns out appetizing and tasty, no worse than other Korean salads. Against the background of Korean-style carrots, which even lazy people now make using a bag ready to fill, Korean beets look fresh and unusual.

And finally, a couple of tips. If you don’t like the taste of coriander, do not add it, but fry coarsely chopped onion in oil, remove the browned rings, and also pour the heated oil into the salad. If you can't stand spicy food, don't add red pepper, and add only a pinch of black pepper for taste.

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The thing about this salad is that it's incredibly spicy! It consists of only root vegetables, the rest is additives. Therefore, preparing such a snack is as easy as shelling pears. Be sure to try it!

General cooking principles

To prepare a Korean salad you will need beets, vegetable oil and a lot of spices, garlic. Sometimes the ingredients will include additives like greens. Root vegetables need to be peeled, washed, and chopped. Only in two cases will we boil it a little.

You need to heat the oil and add all the spices into it - coriander, paprika, black and red pepper, etc. Add chopped garlic there and heat it all up for a few moments. Next, you need to pour everything into the beets, mix and let it brew before serving.

Classic beets in Korean

Cooking time

calorie content per 100 grams

Before you is the simplest and most quick option spicy salad. We recommend that all fans try it. You can't help but like him!

How to cook:

Tip: Add a fresh chili flake for extra spice.

Quick recipe

Just fifteen minutes and you're done! Well, another four hours to insist. But don’t regret this time, the result is worth it!

It will take 15 minutes + 4 hours to cook.

One serving contains 157 calories.

How to cook:

Peel and wash the root vegetables, cut into strips or grate.
Sprinkle with black and red pepper, add garlic and coriander.
Add salt and mix everything, knead it with your hands.
Pour oil and vinegar into a frying pan, heat everything, but under no circumstances bring it to a boil.
Water the beets and place them immediately in the jar.
Sprinkle with sesame seeds before serving.

Tip: for originality, you can use both black and white sesame.

Boiled beets, prepared in Korean style

Another interesting recipe for lovers. Here you will have to boil the root vegetables a little, but this way the salad turns out no less tasty.

It will take 45 minutes + 8 hours to cook.

One serving contains 75 calories.

How to cook:

Wash the beets thoroughly and place in a saucepan with water.
Place on the stove and let it boil, cook for twenty minutes.
After this, drain the water and cool the root vegetables.
Peel and grate on a regular grater.
Sprinkle with sugar and salt, sprinkle with vinegar.
Peel the garlic and cut off the stems.
Pass through the crush.
Pour oil into the pan, add garlic, coriander, black and red pepper.
Mix everything and after twenty seconds pour it over the red root vegetables.
Mix everything thoroughly with a spatula.
Let it brew a little (a couple of hours) and you can eat.

Tip: You can use any vinegar you like.

Snack with fresh cabbage

Once you complete this recipe, you will have an incredible appetizer that everyone will love. In addition to root vegetables, there will be cabbage and a lot of flavor from the spices!

It will take 1 hour + 16 hours to cook.

One serving contains 40 calories.

How to cook:

Wash the cabbage, remove seals and chop coarsely.
Peel the beets, wash them too, but cut them into strips or grate them.
Peel the garlic, cut off the tails and cut into slices.
Peel the onion, wash the head and cut into feathers.
Combine all ingredients in a deep container: cabbage, onions, beets, garlic.
For the marinade, add water, sugar, black peas, salt, oil and bay leaves to a saucepan.
Remove to the stove and let it boil.
Cook for a quarter of an hour, then pour in the vinegar and stir.
Remove from heat and pour over vegetables.
Cover and keep room temperature for 7-8 hours.
When the time has passed, put the snack in the refrigerator for the same amount of time.
After this you can serve it to the table.

Tip: you can add carrots to taste; you also need to grate them.

How to Make Korean Beet Salad with Fried Onions

Don't worry, there will be no onion coals here, we will only use it for flavor. It turns out unusual and very appetizing.

It will take 25 minutes + 2 hours + overnight to cook.

One serving contains 145 calories.

How to cook:

Peel and wash the beets thoroughly, grate them.
Add sugar, salt and vinegar.
Mix everything and let it brew for two hours.
When time has passed, the liquid must be drained.
Peel the garlic and grate it or put it through a crush.
Pour oil into the pan and give it time to warm up.
Peel the onion and cut into half rings.
Pour into the pan and fry until golden brown.
Remove it (it will no longer be used), add garlic and coriander.
After twenty seconds, pour all this into the beets and mix.
Add black and red pepper, combine and put in the refrigerator.
In the morning, the salad can be served.

Tip: if you wish, you can chop the onion and marinate it along with the root vegetable.

Traditional Korean version of beet salad

Again we decided to prepare something simple and affordable. The main character is beets, which are complemented by spices. When serving, add some toasted sesame seeds and you're done!

It will take 35 minutes + overnight to cook.

One serving contains 110 calories.

How to cook:

Wash the root vegetables thoroughly and place in a pan with water.
Place on the stove and bring to a boil.
When this goal is achieved, cook them for a quarter of an hour.
Then drain the water and let the beets cool and clean them.
Grate or cut into strips by hand.
Place in a bowl, add salt, sugar, vinegar and peeled garlic through a crush (two cloves).
Mix everything and let it brew.
Wash the chili, remove the entrails and chop it finely. You can also use rings.
Also chop the remaining garlic with a knife, pulling off the husks.
Heat oil in a frying pan, add chili, red and black pepper, coriander.
After ten seconds, pour the entire contents of the pan into the beets.
Stir and refrigerate overnight.
You can serve it in the morning, but be sure to sprinkle it with sesame seeds.

Tip: If chili is too spicy for you, use plenty of garlic or black pepper.

For extra piquancy, fresh chili pods are added to these salads. You can grind it together with the seeds - then it will turn out incredibly spicy. For a “lighter” option, it is better to remove the seeds and membranes.

You can add any greens to the salad. The most commonly used are parsley and cilantro, but you can use whatever you like.

Korean salad is not child's play. Even if there is no chili in it, then garlic, red and black ground pepper are always present and required! It is because of these components that the salad is called Korean; it must be spicy. Therefore, we strongly recommend it to lovers of piquancy, they will definitely like it!

Cooking beets in Korean: the most delicious recipe With step by step photos, detailed video cooking instructions and serving tips. Let's take a sample!

5-6 servings

15 minutes

125 kcal

5/5 (1)

After the harvest, the period of home preparation begins. Dishes prepared for future use are divided into two categories - long-term and short-term storage. But there are special goodies, by the way, very healthy, which can be stored for a long time, albeit in the refrigerator.

Recipe for delicious beets in Korean

Kitchenware: vegetable peeler, shredder, knife, mortar, set of kitchen containers, teaspoon and tablespoon, garlic press, frying pan, spatula.

Ingredients

How to choose the right ingredients

For salad, it is better to choose whole, ripe, juicy, dark-colored, medium-sized root vegetables.
It is better to take coriander in seeds, rather than ground, and dissolve it yourself in a mortar. This makes the smell brighter.
You can use both table and balsamic vinegar in the salad.
It is better to add olive oil to chopped beets rather than sunflower oil.

Step-by-step preparation of Korean beet salad

Korean snacks not only look good and smell delicious. They look great served as a quiet family lunch, and the festive table. In order not to buy this delicious and healthy food in markets or at the market, I offer my recipe for Korean beets, which is very easy to prepare at home.

Slice half a kilo of raw beets into thin strips using a special shredder or shredding machine.
Cut half a large medium-sized onion lengthwise into pieces.
Heat 70-75 ml of vegetable oil in a frying pan and fry the onion well until brown. While the onions are frying, you need to prepare and combine all the spices.
Form a mound of chopped beets in a bowl.
Sprinkle 1½ tbsp on top. l. granulated sugar (you can use brown sugar in the dish), and 1½ tsp. salt.
Add ¼ tsp. ground red hot pepper and ½ tsp. hot pepper flakes (coarsely ground).
Press 2 cloves of garlic into the contents of the bowl.
Crush one teaspoon of coriander seeds in a mortar and add to a bowl.
Once the onion is fried, remove it completely from the pan. In the future - do not use. Pour boiling oil over the contents of the bowl and mix thoroughly.
Important! Hot oil should be poured into the very center of the dish being prepared to heat all the spices added to the appetizer and release their flavor and aroma.
IN ready dish add a tablespoon of tablespoon or balsamic vinegar and stir again.
Let the salad brew for at least 8-12 hours.
Before serving, you can sprinkle with a pinch of sesame seeds.

Upon request, in Korean beets you can also add onion, either raw or fried until golden brown. But I don't do that.

Video recipe

For viewing, I selected a video that most accurately demonstrates the technology of preparing Korean beetroot dish. There is nothing complicated here. The main thing is to strictly follow the order of adding the ingredients.

You can prepare it in the same way. The big advantage of these healthy salads, beets and carrots, it is believed that they are stored for a long time in the refrigerator. Therefore, you can immediately prepare Korean delicacies in large quantities– they will always come in handy.

How and with what to serve – serving and decoration

Korean salads are served both as a side dish and as an appetizer. They are decorated in different ways. Of course, they use sprigs of greenery - parsley or celery. Light salads can be decorated with pomegranate seeds or berries frozen cranberries. Dark ones are usually sesame seeds. “Wet” salads are decorated only with greens.

Common truths

From the correct shredding taste qualities The dishes change significantly. Salad prepared on a regular coarse grater, will have a completely different taste.
People with digestive tract problems should treat Korean food with caution and completely exclude red hot peppers from the salad. Or replace it with paprika. For those who suffer from kidney disease, korean snacks are strictly contraindicated.

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In the piggy bank culinary portal a lot of people gathered interesting recipes with numerous variations in the preparation of spicy and savory dishes.

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In addition to the traditional fur coat, festive table you can serve “herring in Korean” and observe which of the dishes will be “swept away” first. I guarantee it's Korean.

What snack dishes do you prefer? How often Korean salads prepared in your kitchen? Maybe you have own secrets their preparations? Share them with our audience by leaving your review at the bottom of the article in the “Comments” section.

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