The essence of this salad is that it is incredibly spicy! It consists of only root crops, the rest is additives. Therefore, preparing such an appetizer is easy. Be sure to try!
General principles of preparation
To prepare a Korean salad, you will need beets, vegetable oil and a lot of spices, garlic. Sometimes the composition will include additives like greens. Root crops need to be cleaned and washed, chopped. Only in two cases we will boil it a little.
You need to heat the oil and pour all the spices into it - coriander, paprika, black and red pepper, etc. Send chopped garlic there and warm it all up for a few moments. Next, you need to pour everything into the beets, mix and let it brew until serving.
Korean classic beetroot
Cooking time
calories per 100 grams
Before you is the simplest and most fast option spicy salad. We advise all lovers to try it. He can't help but like it!
How to cook:
Tip: Add a fresh chilli pod for extra piquancy.
Quick Recipe
Just fifteen minutes and you're done! Well, four more hours to insist. But do not spare 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 crops, cut into strips or grate.
- Sprinkle with black and red pepper, add garlic and coriander.
- There, salt and mix everything, knead with your hands.
- Pour oil and vinegar into a frying pan, warm everything up, but in no case bring to a boil.
- Pour the beetroot and put it immediately in a jar.
- Sprinkle with sesame seeds before serving.
Tip: for originality, you can use both black and white sesame seeds.
Boiled beets cooked in Korean style
Another interesting recipe for lovers. Here the root crops will have to be boiled a little, but this way the salad turns out to be no less tasty.
It will take 45 minutes + 8 hours to cook.
One serving has 75 calories.
How to cook:
- Wash the beetroot thoroughly and put it in a saucepan with water.
- Put on the stove and let it boil, cook for twenty minutes.
- After that, drain the water and cool the roots.
- Peel and grate on a regular grater.
- Sprinkle with sugar and salt, sprinkle with vinegar.
- Peel the garlic and cut off the stems.
- Skip through the crush.
- Pour oil into the pan, add garlic, coriander, black and red pepper.
- Mix everything and after twenty seconds pour over the red root crops.
- 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.
Appetizer with fresh cabbage
Once you've cooked everything according to the recipe, you'll have an incredible appetizer that everyone will love. In addition to root vegetables, there will be cabbage and a lot of flavor due to spices!
It will take to cook - 1 hour + 16 hours.
One serving has 40 calories.
How to cook:
- Rinse the cabbage, remove the seals and chop coarsely.
- Peel the beets, wash them too, but cut into strips or grate.
- Peel the garlic from the husk, cut off the tails and cut the slices into strips.
- Remove the peel from the onion and wash the head, cut into feathers.
- Combine all components in a deep container: cabbage, onion, beets, garlic.
- For the marinade, add water, sugar, black peas, salt, oil and bay leaves to a saucepan.
- Remove to stove and let boil.
- Boil for a quarter of an hour, then pour in the vinegar, mix.
- Remove from heat and pour over vegetables.
- Cover and keep room temperature for 7-8 hours.
- When the time has passed, remove the snack in the refrigerator for the same time.
- After that, you can already serve.
Tip: you can add carrots to taste, you also need to grate it.
How to cook Korean beetroot salad with fried onions
Don't worry, there will be no onion coals here, we will use it only for flavor. It turns out unusual and very appetizing.
It will take to cook - 25 minutes + 2 hours + overnight.
One serving has 145 calories.
How to cook:
- Peel and wash the beetroot thoroughly, grate it.
- Add sugar, salt and vinegar.
- Mix everything and let it brew for two hours.
- When time passes, the liquid must be drained.
- Peel the garlic and grate it or pass it through a crush.
- Pour oil into the pan and let it heat 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 useful), add garlic and coriander.
- After twenty seconds, pour all this into the beets and mix.
- Add black and red pepper, combine and refrigerate.
- In the morning, salad can be served at the table.
Tip: If desired, you can chop the onion and pickle it along with the root crop.
Korean Traditional Beetroot Salad
Again, we decided to cook 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:
- Thoroughly wash the root crops and place in a pot of water.
- Send to the stove and bring to a boil.
- When this goal is reached, boil them for a quarter of an hour.
- Then drain the water and let the beets cool down, peel them.
- Grate or cut into strips by hand.
- Put 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 insides and finely chop it. Maybe rings.
- Chop the remaining garlic with a knife, pulling off the husk from it.
- Heat oil in a frying pan, add chili, red and black pepper, coriander.
- After ten seconds, pour the entire contents of the pan onto the beets.
- Stir and refrigerate overnight.
- In the morning you can serve, but be sure to sprinkle with sesame seeds.
Tip: If chili is too spicy for you, use plenty of garlic or black pepper.
For a special piquancy, a fresh chili pod is added to the composition of such salads. It can be crushed along with the seeds - then it will turn out incredibly sharp. 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 absolutely anything 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 always! It is because of these components that the salad is called Korean, it must be spicy. Therefore, we strongly recommend it to spicy lovers, they will definitely like it!
Salads are suitable for most root vegetables. Traditionally, this recipe pickles carrots, celery, parsnips, radishes, turnips, and, of course, beets. The value of the dish lies in the fact that vegetables get into it raw, so that they retain the maximum amount of vitamins and minerals. Let's try to cook a Korean-style beetroot appetizer.
What is "Korean"? Marinade ingredients
At the core national cuisines most countries of the Far East lies a combination of sharpness, acidity and sweetness. Marinade in Korean is prepared on the basis of this mixture. Give sharpness various varieties pepper, garlic, horseradish. An acidic pickling medium is provided by ordinary or fruit vinegar, lemon or lime juice. And sweetness is achieved by adding sugar, syrup or honey. In the preparation of beetroot, which is sustained in the traditions of classical Far Eastern cuisine, sometimes sugar is not added at all, because this vegetable is sweet in itself. Sometimes fresh herbs, ginger are added to the recipe.
Proportions of products
- beetroot - 2 medium (about 500);
- garlic 2-3 cloves (or to taste);
- onion - 1 large size;
- vinegar 2 tbsp. l.;
- oil - 50 ml;
- salt - 0.3 tsp;
- sugar 0.3 coffee spoon;
- spices.
A little trick that many cooks use. When preparing a Korean-style beetroot appetizer, the recipe can be supplemented with new flavors. For this, not ordinary heated oil is used, but flavored. When heated, it is enough to add onions, ginger, roots, herbs, bell pepper- and the taste of the dish will be much more intense. Better cutting vegetables large pieces so that it is convenient to take them out as soon as they give the oil their best. After all, they are not needed in the dish itself.
Choosing vegetables
The key to success is a serious approach to the choice of ingredients. Juicy ones that contain a sufficient amount of sugar are best suited for pickling. Buryak should have a rich color, not sluggish fresh tops, even clean skin. It is not recommended to use vegetables that have been stored in a damp cellar for a long time, as bad smell mold can only be destroyed by prolonged heat treatment, and this recipe does not involve it. If there is a white coating on the bottom and sides of the root crop, it is better to use it for another dish. Snack "beetroot in Korean", the recipe of which involves the use of raw vegetables, should be prepared only from the freshest and most aromatic fruits.
Preparation of ingredients
To begin with, we will remove lumps of earth from the root crops, cut off the tops and long tails. Remove the skin and soak in cold water for a couple of minutes.
We clean the onion, cut into half rings. We prepare oil, vinegar, spices so that everything is at hand. We also remove the husk from the garlic.
How to prepare a classic appetizer Buryak in Korean"
Let's start the process. Traditionally used for cooking special kind cutting, which is called - Korean. In order to get long thin strips of beets, use a special grater or a suitable combine attachment. In the absence of the necessary equipment, you can risk cutting the beet into thin bars and using a regular sharp knife.
Squeeze garlic through a crusher into a container with beets, add salt, vinegar, and, if necessary, sugar. Mix thoroughly. Heat oil with onion. If desired, add fragrant roots, spices and vegetables to it.
Pour the beets with hot, but not boiling oil. Mix very quickly, not allowing the slices to fry from high temperatures. It remains to sprinkle with spices, and the first stage of cooking is ready. Now you need to leave the dish alone for a while so that the vegetables are marinated and saturated with aromas. Ready beetroot in Korean (with a photo it is easier to understand how it should look) should have a spicy-sweet taste and a spicy aroma.
Unusual ways to pickle beets in Korean
But what about those who love culinary experiments, but classic salads Are you tired in Korean? Of course, experiment! The very first way is without changing traditional way shredders, mix beets with other vegetables: carrots, celery, parsnips.
And you can go in a completely different way, cutting the beetroot into circles, and mixing it, for example, with daikon radish. It will turn out very unusual and tasty, because Korean marinade is well suited for both of these vegetables.
How to Serve a Korean Snack
Korean-style beetroot is served at the table in salad bowls. But you can also use wide flat plates, because the salad does not spread much, and the bright pink color of the beets harmonizes perfectly with white dishes. For decoration, use slices of fresh or pickled vegetables, greens, halves of olives or boiled quail eggs.
This appetizer is combined with many festive and everyday dishes.
Very tasty spicy beetroot for a snack. Here is another similar Korean beetroot recipe. Here, beets are cooked with pickled onions, which gives the appetizer its spiciness and aroma. Due to this spices are used a little less. Beets are not subjected to heat treatment, but are used in fresh, thus keeping all useful material, of which there are many.
Ingredients:
- 2 beets (400 g);
- 1 small onion (100 g);
- 4 tsp vinegar;
- 2 tbsp water;
- 2 tbsp Sahara;
- 2 tbsp vegetable oil;
- 1 tbsp spices for Korean carrots;
- salt to taste.
Korean Beetroot Recipe
1. First of all, you need to prepare the bow. Peel the onion and cut into thin quarter rings.
2. Cooking the marinade. Mix water with sugar and vinegar.
3. Pour the onion with the marinade, squeeze it with your hands and leave to marinate.
4. We clean and wash the beets. Cut into thin slices with a vegetable cutter.
5. Pour beets to the onion, add spices for Korean carrots and vegetable oil.
6. Mix everything and pack it tightly. Let marinate for 1 hour.
Beetroot in Korean ready! Bon Appetit!
Hello, my dear friends, today we will have Korean beets. Most recently, I published and now the turn has come to beets. Lately, something has drawn me straight to the Korean side, and a salad with funchose is already waiting for its turn, so subscribe to updates and new articles will be right in your mailbox. Korean beets turned out to be quite tasty, I had not experimented with raw beets before, I used them more and more in boiled form and in more familiar ones. But we are all doing something for the first time, so this fate did not bypass me. Differences in beets and carrots in Korean style in dressing, here I used garlic, which I fried in vegetable oil in a pan, in carrots, as you remember, I fried onions, there was no garlic at all. So, to be honest with you, I liked both options. So from time to time I will alternate them. And how many more options exist, each hostess has her own zest. For those who are afraid of raw beets or do not eat them. I want to reassure you, thanks to vinegar and hot vegetable oil, the taste of raw beets disappears. So if you do, I think you will be satisfied, especially if you like Korean-style salads.
Beetroot in Korean, the necessary products:
Raw beets - 2 pcs. 1 garlic clove
Refueling:
2 tbsp apple cider vinegar 1 tsp sugar 2 tbsp vegetable oil 1/3 tsp ground red hot pepper and black, salt to taste, 0.5 tsp ground coriander.
Beetroot in Korean, cooking steps:
We rub the beets on a grater. Add salt, sugar and vinegar to the beets, rub them a little with your hands and set aside. And let's go to the refueling. 
Pour vegetable oil into the pan, add garlic and spices, and fry it all very quickly, do not bring the oil to a boil. And already ready gas station pour into our beets. 
Mix everything well and you can already eat. Our Korean-style beets are ready. Highly recommend, it's delicious. If you do it once, I think you will do it again and again and it will become as beloved as carrots. Quick, easy delicious! What else do you need to be happy! Other beetroot salads see
