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Boiled beets according to Korean recipe. Korean boiled beet salad - the most delicious step-by-step recipe

Korean cuisine is delicious and simple. From the most ordinary root vegetable you can prepare a spicy salad with an unusual taste if you marinate it correctly and season it 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.

Korean beets can be prepared in many different ways, but there are a few common features that need to be considered 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 of ground pepper and 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.
When preparing a dressing for Asian beetroot salad, 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 an independent dish or consumed 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 won't spoil if it stays in the refrigerator for a long time.

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, we will introduce you to the simplest recipes on 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 in the winter, you can make several jars of preparations for the winter. Canned beets with spicy seasonings are no less tasty than fresh ones. 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 aromatic, 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. The result is a salad with a spicy taste, which is at the same time 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 lose a few extra pounds, then you can cook beetroot with onions and sesame seeds (the result is a hearty dish that you can eat 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 and 100 g of chopped walnuts here. 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.

There is no classic recipe for Korean beets on the Internet. 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. Do not tolerate hot pepper, add less, even completely avoiding 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 the harshness of hot seasonings, vinegar and pepper, and enhances 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 is the optimal amount.
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 way to combine 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. Compared to Korean-style carrots, which even lazy people can now make using a packet of ready-made dressing, Korean-style 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.

Korean-style beets are an appetizer that will conquer even those who do not particularly revere this vegetable in other dishes. When soaked in the aromas of spices and marinade components, sliced beets acquire a special piquancy and reveal their properties in a new way.

How to cook beets in Korean?

Korean-style beets at home is a recipe that can be implemented by choosing the most suitable technology. The snack will always turn out aromatic, appetizing and incredibly tasty. You will need a basic set of products, quite a bit of free time and the desire to follow simple recommendations.

Fresh or peeled, chopped or grated.
Season vegetable shavings with marinade, mix and leave to soak.
Depending on the recipe, beets are supplemented with other vegetables or stems.

Korean pickled beets – recipe

In Korean style, in the classic version, it is made from fresh root vegetables, which are peeled with a knife and grated on a Korean carrot grater. It is preferable to use dark varieties of vegetables, which, in addition to their bright color, have a sweet, juicy, delicate taste and pleasant aroma.

Ingredients:

beets – 1 kg;
garlic – 1 large head;
oil – 100 ml;
vinegar 9% – 2-3 tbsp. spoons;
coriander – 2 teaspoons;
black, red hot pepper, paprika and salt - 1 teaspoon each;
sugar – 3 teaspoons.

Preparation

Prepare and grind the beets.
Chop the garlic, fry it together with coriander and pepper in hot oil for a few seconds and add it to the beetroot chips.
Pour vinegar into the vegetables, add salt and sugar, stir.
In 2-3 hours, the spicy Korean beets will be ready.

Korean cabbage with beets

Instant Korean style will effectively complement any meal and delight you with its excellent piquant taste, bright appearance and appetizing aroma. Preparing a snack is not difficult. After 12 hours you can take the first sample and enjoy excellent results.

Ingredients:

cabbage - 1 fork;
beets – 3-4 pcs.;
garlic – 6 cloves;
onions – 2 pcs.;
oil – 1 glass;
vinegar 9% – 140 ml;
water – 2 l;
salt – 4 tbsp. spoons;
sugar – 1 glass;
black peppercorns – 10-15 pcs.

Preparation

Cut the cabbage leaves into cubes, grate the peeled beets.
Combine vegetables in a bowl, add garlic and onion.
Bring water to a boil, add sugar, salt, pepper, boil for 5 minutes, remove from heat, stir in vinegar.
Pour the resulting marinade over the vegetables.
After 10-12 hours of marinating at room conditions, the beets and cabbage in Korean will be ready.

Korean carrots and beets

The combination of fresh beets and carrots works great in such appetizers. Vegetables are chopped into strips using a knife or chopped on a grater, then rubbed with hands with a small amount of salt and sugar until the juice separates. Garlic can be added at this stage or along with other components of the marinade.

Ingredients:

beets and carrots - 2 pcs.;
garlic – 4 cloves;
oil – 0.5 cups;
vinegar 9% – 1 tbsp. spoon;
salt and sugar - to taste;
seasoning for Korean carrots – 3 teaspoons.

Preparation

Chop the vegetables, add salt, flavor with a pinch of sugar, and knead thoroughly with your hands.
Season the mixture with spices, add vinegar, garlic, oil, more salt and sugar if necessary, and mix.
Korean-style carrots and beets will be ready immediately after preparation, but after standing in the refrigerator for several hours, they will become even tastier.

Korean beets with fried onions

Korean-style beets, the most delicious recipe for which you will learn below, are prepared with a dressing of oil, flavored by frying onions in it until richly golden, which gives the appetizer a special originality. The dish acquires a rich taste the next day, soaked in marinade.

Ingredients:

beets – 1 kg;
garlic – 6 cloves;
oil – 200 ml;
onions – 2 pcs.;
apple cider vinegar – 4 tbsp. spoons;
sugar – 1 tbsp. spoon;
salt, red and black pepper - to taste;
coriander – 1-2 teaspoons.

Preparation

Grind the beets, add some salt, add sugar and vinegar, knead with your hands, and leave for 2 hours.
The juice is drained, garlic, coriander, pepper and hot oil are added, in which the onions are first fried.
Korean beets will be ready in 2 hours, but it is better to leave them in the refrigerator overnight.

Korean boiled beets - recipe

Korean-style boiled beets, prepared according to the following recipe, are more tender than appetizer options with raw root vegetables, but retain the density of vegetable chips. To implement the idea, select approximately identical medium-sized beet specimens and boil them for 10-15 minutes (depending on size).

Ingredients:

beets – 1 kg;
garlic – 6 cloves;
oil – 100-150 ml;
salt – 1 teaspoon;
apple cider vinegar – 4 tbsp. spoons or to taste;
sugar – 1 tbsp. spoon;
salt – 0.5 teaspoon;
coriander – 1-1.5 teaspoons.

Preparation

Prepare the beets, boil them, dip them in ice water for a minute and peel them.
Grind the vegetable, add salt, sugar, vinegar, mix.
Heat the oil, add two types of pepper, coriander, garlic, mix and immediately add to the beet mass.
After a couple of hours, the Korean-style boiled beets will be soaked and ready.

Korean beet stalks

Korean-style beets at home will turn out more original, tastier and, without a doubt, even healthier than usual if you cook them together with stems and leaves. Citrus juice and honey are used as a dressing, which only increases the valuable properties of the finished snack and makes it simply indispensable for dietary nutrition.

Ingredients:

beets with stems and tops - 3 pcs.;
garlic – 3-4 cloves;
carrots and onions – 1 pc.;
olive oil – 40 ml;
salt – 1 teaspoon;
oranges – 2 pcs.;
lemon – 1 pc.;
coriander, honey - to taste.

Preparation

The root vegetables of beets and carrots are ground and ground with salt, the stems and tops are cut.
Combine the ingredients, add onion, garlic, orange and lemon juice, oil, coriander and honey to taste.
After a couple of hours, the Korean-style beets and stems will be soaked and ready.

Korean beet salad - recipe

Korean beets are good on their own or with the addition of other ingredients, presented in the form of a multi-component salad. Often, the composition of the snack is supplemented with raw or fried vegetables, sesame seeds or nuts. The delicacy will be appropriate on any table, perfectly complementing culinary compositions of meat and fish.

Ingredients:

Korean beets – 500 g;
sweet pepper and onion - 1 pc.;
sesame – 1 tbsp. spoon;
salt, pepper, oil, herbs - to taste.

Preparation

Fry chopped onions and peppers in oil, add sesame seeds, season the mixture and mix with beets.
Season with herbs in Korean style and serve.

Korean beets for the winter

Korean-style young beets prepared in jars for the winter will fully retain their taste properties for a long time and will allow you to enjoy the amazing taste of your favorite snack at any time. The amount of salt and vinegar indicated is the minimum allowable - it can be increased according to your taste.

Korean-style beets are not difficult to prepare; they can be combined with other products. This is an excellent stand-alone snack with medicinal and dietary properties. In addition, beets have a positive effect on the process of hematopoiesis and metabolism.

This is a traditional recipe for the dish. The result is a hearty and juicy addition to meat.

Korean beets are tasty and aromatic.

Required Products:

two tablespoons of vegetable oil and the same amount of vinegar 9%;
a small spoon of sugar;
about 500 g beets;
a pinch of salt;
a clove of garlic;
spices to your taste.

Cooking process:

To prepare pickled beets, a special grater is usually used, but if you don’t have one, then you can use a regular one.
After chopping the vegetable, mix it with pre-chopped or squeezed garlic.
Heat the oil well on the stove and add vinegar, spices, salt and sugar to it.
Pour the resulting liquid with seasonings into the beets and mix thoroughly. Cover the container and put it in the refrigerator for a day.

Delicious and simple recipe with cabbage

Korean-style cabbage with beets is a spicy salad that perfectly combines two vegetables.

Required Products:

two beets;
two cloves of garlic;
one onion;
a small spoon of sugar and two salts;
200 g cabbage;
approximately 100 ml vegetable oil;
two large spoons of 9% vinegar;
black pepper and other spices as desired.

Cooking process:

For beets, we use Korean graters or cut them into thin layers. We turn the cabbage into small squares - no more than two centimeters. And we connect both vegetables together.
Now let's prepare the dressing. To do this, chop the onion and garlic, make them as small as possible and fry them in vegetable oil for some time. Add the selected spices and pepper to them.
We wait until the whole mass comes to a boil and pour in the vinegar. Spread the resulting sauce over the vegetables, add sugar and salt, knead the contents with your hand so that everything is well absorbed.
Cover the bowl with film and put it in the refrigerator, where we keep it for at least a day.

Korean carrots and beets

Having spent very little time you can get a wonderful independent dish with an oriental taste.

The most popular and everyone's favorite snack.

Necessary products for cooking:

carrots and beets - only a kilogram, but so that the vegetable ratio is 4:1;
a clove of garlic;
three large spoons of sugar;
a small spoon of salt;
150 ml oil;
four spoons of 9% vinegar.

Cooking process:

First, we chop the vegetables on a Korean grater or chop them and place them in some container.
In another bowl, mix all the other products along with chopped garlic and pour the resulting mixture over the vegetables.
It is best to transfer the dish to a jar, close the lid and let it stand for some time in the cold before eating.

With fried onions

A good, proven recipe that lovers of spicy dishes will certainly enjoy.

Required Products:

70 g vegetable oil;
one onion;
two cloves of garlic;
a small spoon of salt;
about 500 g beets;
50 ml vinegar;
seasonings and herbs - to your taste.

Cooking process:

We start, of course, with chopping the beets. We do this using a grater.
Cut the onion into small pieces and place in a frying pan with oil to fry well. Then add it to the grated vegetable.
To what we got, add all the other spices and products, as well as finely chopped garlic.
Cover the contents and place something heavy on top so that there is pressure on the salad. Keep in the cold for about a day.

Boiled beets in Korean style

You can prepare this salad not only from raw beets, but also from boiled vegetables. It turns out well soaked and soft.

A great snack for every day.

Required Products:

five cloves of garlic;
kilogram of beets;
20 ml 9% vinegar;
10 g each of salt and sugar;
about 100 ml of oil;
pepper, spices to your taste.

Cooking process:

We wash the vegetable well, do not peel it, and place it in a saucepan. We bring it to readiness. This will take about 15 minutes after boiling.
After the beets become soft, you need to wait for them to cool and chop them using a Korean grater. Add sugar, vinegar and salt to it.
Place all the selected spices and chopped garlic in a hot frying pan with well-heated oil. You shouldn’t keep it all on the fire for more than five seconds.
Pour the resulting sauce over the beets and leave them to soak for a while.

Korean salad option for the winter

A good idea is to make Korean-style beets for the winter. After all, you can roll up such a salad and open the jar for lunch or dinner.

Required Products:

half a kilogram of beets;
a spoonful of Korean seasoning;
50 ml oil;
two large spoons of vinegar 9%;
three cloves of garlic.

Cooking process:

Vegetables need to be washed well and then cooked on the stove. It usually takes about 15 minutes after the contents come to a boil.
After this, remove the skin and grind it on a special grater. Add all the spices, seasonings and vinegar.
Heat oil on the stove and add garlic pieces to it. No need to fry, just heat slightly. Pour this sauce over the beets.
We put what we got into jars and roll it up.

The fastest cooking method

The easiest way to prepare this salad is from raw beets, with a minimum of ingredients and without heating the oil. In addition, fresh vegetables are the source of longevity.

It's very easy and quick to prepare.

Required ingredients for the dish:

20 ml vinegar 9%;
a spoonful of salt and sugar;
pepper, Korean spices;
50 ml vegetable oil;
about 450 g beets.

Cooking process:

There is no need to cook the vegetables; we immediately remove the skin and chop them using a special grater or cut them into thin slices.
In another container, mix all the other ingredients and pour them into the beets, mix thoroughly and you can even mash them with your hands so that everything is absorbed.
Press the contents down well with something and let it sit in the refrigerator for at least a few hours.

Korean beets are a delicious dish that can be enjoyed by all family members. Many housewives love to cook it at home. Very little time is spent on its preparation, and the result is a very unusual salad that can be taken out of the jar at any time. There are also recipes for Chinese beet salad. Beets cooked in Korean and Chinese can even be served on a holiday table if you put them in a beautiful salad bowl.

On top it can be decorated with a sprig of dill or parsley. For such a workpiece select a vegetable that is bright red in color, not rotten or affected by pests. Here are the most popular recipes for beet salad, which is prepared in Korean and Chinese.

The benefits and harms of beets

This vegetable has always been considered effective remedy, helping against numerous diseases. Beets contain calcium, potassium, magnesium, organic acids, vitamins B and C, etc. Thanks to folic acid, the functioning of the female reproductive system is normalized, and in men it improves the quality of sperm.

This root vegetable brings great benefits cardiovascular system because it removes bad cholesterol. Thanks to beets, blood vessels are perfectly cleansed and strengthened. It is recommended for use by people with intestinal problems. In addition, it is considered a natural laxative.

Nutritionists advise eating fresh vegetable salad for people with blood flow problems. However it is prohibited to those who have diseases of the stomach and intestines. Those people who have a tendency to allergies should forget about this salad. They may experience dermatitis, skin rashes, itching, redness and swollen lymph nodes. In addition, people with kidney problems should avoid Korean and Chinese beet salad.

Korean beetroot recipe

The recipe for Korean beets, prepared at home, is quite simple and affordable. It tastes like reminiscent of Korean carrot salad, only the ingredient is beets, so it turns out very tender. For this recipe you will need the following components:

Instead of seasoning for Korean carrots, you can use paprika, ground coriander, cumin, and ground black pepper. Such spices are added to taste.

The cooking recipe begins with the beets being washed and peeled. If the vegetable has dense fibers in the middle, they must be deleted because they turn out tough and tasteless. The root vegetable is grated, and the smaller the pieces, the better it is soaked in vegetable oil with garlic and spices. A mixture of spices or the selected seasoning is added to it. Mix everything and add sugar, salt and pepper. Salt and sugar help the fibers become tender and soft.

The beets release a little juice, making the salad more watery. Also add vegetable oil, preferably flavored, which is intended for frying and squeeze out vinegar and garlic. All components are combined and the finished Korean salad is placed in the refrigerator for 3 hours. It is served both as a salad and as an appetizer.

Korean beet recipe with sesame seeds

Many people like this recipe, prepared at home, because The salad turns out not only piquant, but also spicy in taste. The toasted sesame adds crunch.

For this dish you need:

It is best to chop the beets, then the slices are very thin, they are soaked faster and give juice. Add salt and put in a cold place for 2 hours. They begin to prepare other ingredients. The onion is cut into half rings and fried until golden brown in sunflower oil. Sesame seeds are fried in a dry frying pan.

Remove the beets from the refrigerator and pour out the resulting juice. Add fried onions with butter, seasoning, vinegar, cinnamon and garlic to it. Mix everything thoroughly and sprinkle with sesame seeds before serving.

Chinese beet salad recipe

To prepare Chinese beet salad, you will need the following ingredients:

Such Chinese salad recipe It starts with the pork loin being cut into thin slices, salted and quickly fried in olive oil. Remove from heat, add sugar and stir. Chopped onions are also fried in olive oil. Grate beets, carrots and apples on a coarse grater, mix and add soy sauce. Thin strips of pepper are mixed with pork, and the greens are chopped. Mix everything, put it in a salad bowl and season with mayonnaise and vinegar. The Chinese salad is ready.

Thus, beets in Korean and Chinese, prepared at home, turns out very tasty and perfectly diversifies the daily menu. It can complement meat and fish dishes. And if you put the salad on the festive table, the bright color of the root vegetable will wonderfully decorate it.

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