Korean beets are simple and delicious appetizer salad, which you want to eat again and again. It can be prepared in a mild version, or it can be made spicier and sour. Here I present a rather calm recipe, without exorbitant spiciness, but in general, the taste can be adjusted by yourself.
We will need the following products:
I offer more soft way cooking beets, which I really liked. In this case, the beets need to be boiled a little, 10-15 minutes is enough. I had large root vegetable, so 15 minutes, but if the beets are small, then the time should be reduced. Drain the boiling water and immediately place the pan under running water. cold water. Leave the beets in ice water for 10 minutes.
Then peel the beets and cut into small strips. You can use a Korean grater; I chopped everything by hand. Add sugar, salt and vinegar to the chopped beets, squeeze out a clove of garlic, stir and leave.
Finely chop the hot pepper. I came across some kind of non-hot pepper. Garlic should be chopped with a knife.
Heat the oil in a frying pan and quickly fry the garlic, pepper and coriander for 5 seconds.
Immediately pour the hot, fragrant oil over the beets and mix well again. Blot the oil from the frying pan thoroughly with the beets, as if wiping it off with a rag; this is a must for the salad. This is what Koreans always do so that not a drop is wasted. Place the salad in a container and let it brew for several hours.
When serving, you can sprinkle the salad with sesame seeds.
Korean beets are ready. Help yourself!
Bon appetit!
Korean snack
beets in Korean delicious recipe
25 minutes
125 kcal
5 /5 (1 )
It's hard to imagine festive feast without vegetable snacks. Light, rich and quick to prepare, the salad contrasts perfectly with the heavy and fatty foods. Today I want to introduce you to a very tasty Korean beet recipe. This snack is easy to prepare and very popular among busy housewives.
Necessary kitchenware and dishes: knife, grater, bowl, frying pan, cutting board and spoons.
Ingredients
| Beetroot (raw) | 2 pcs. (550 g) |
| Onion | 1 PC. |
| Garlic | taste |
| Vegetable oil | 60 ml |
| Sesame oil | 2 tbsp. l. |
| Sugar (brown or white) | 1.5 tbsp. l. |
| Lemon juice (freshly squeezed) | 30 ml |
| Coriander seeds | 1 tbsp. l. |
| Chili pepper (flakes) | 0.5 tsp. |
| Soy sauce | 2 tbsp. l. |
| Sesame (roasted seeds) | For decoration |
| Black pepper (freshly ground) | pinch |
How to choose beets
- Quality beets should be dark red or maroon in color.. A root crop with white stripes is not suitable; most likely it is a fodder variety. Also distinctive feature feed varieties is large in size.
- If during processing you notice a black spot inside the root crop, it means that the plant is affected by rot. Don't think that cutting off the affected area will protect you. If the process of decay began, it took over the entire plant.
- Empties inside the fruit mean that it is overripe, or the growing technology has been violated.
- The taste of the salad directly depends on the taste of this vegetable.. Try a piece of root vegetable; if it is bland, then the salad will turn out tasteless. Sometimes it can be salty or sour, which is also not good. The best option- This is a vegetable with a sweet taste, it makes the most delicious dish.
- When purchasing, choose vegetables without tops, it draws moisture from the root crop and it becomes flabby.
- Often this root vegetable has a specific taste, but the spices and vegetable oil will correct the situation.
Step by step recipe
- Peel 2 medium beets. Grind them using a Korean vegetable grater.
- Grate a few cloves of garlic onto fine grater or crush with a garlic press.
- Add 30 ml freshly squeezed lemon juice.
- Then add 1.5 tbsp. l. sugar and 2 tbsp. l. soy sauce (in this recipe it replaces salt).
- Place the frying pan on the fire. Pour 60 ml of vegetable oil and 2 tbsp into it. l. sesame oil(for aroma).
- Cut the onion into small cubes and fry until golden brown.
- Grind 1 tbsp. l. coriander seeds in a mortar, so the spices will better reveal their aroma.
- When the onions begin to acquire golden color, add crushed coriander seeds, 0.5 tsp. chili flakes and a pinch of ground black pepper.
- Mix the onion with spices and fry until tender.
- Add the fried onions along with the hot oil to the bowl with the beets. Stir. Add some toasted sesame seeds.
- Taste the salad; if you lack salt or garlic, add required amount seasoning to taste.
- Now place the salad in the refrigerator to marinate for at least 2 hours. It's best to leave it in the refrigerator overnight.
Serving and decoration
This appetizer is served as a complement to main courses. It can be consumed with meat, vegetable or fish dishes. The appetizer goes well with potatoes cooked in various options: fried, boiled, baked, steamed or stewed.
If you cooked beets for family dinner, it can be served in simple dishes. If the salad is prepared for any celebration, place it in a beautiful salad bowl and decorate it in an original way with elements of herbs and various vegetables.
Video recipe for cooking beets in Korean
This video presents a recipe for Korean beets at home. You will learn how to properly grind this root vegetable, what spices you need to use and how long it needs to be marinated.
The salad that everyone loves! KOREAN BEETS or a snack for everything! | TASTY KOREAN SALAD RECIPE
Very tasty and healthy salad from beets in Korean style. YOUR FAVORITE SALAD can be easily prepared at home. Real korean cuisine at home!!
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Ingredients:
Beetroot…..…………550 g
Bulb onions ………………. 1 PC.
Garlic…………………2-4 cloves
Lemon juice…………………30-40 ml
Soy sauce………………… 2-3 tbsp.
Vegetable oil ……………………. 60 ml
Sesame oil (optional) …………….. 2 tbsp.
Brown sugar (any)…………………. 1 ½ tbsp.
Coriander seeds…………………… 1 tbsp.
Chili flakes………………… ¼ tsp.
Black pepper………………………to taste
Sesame (optional)……………….. 1 tbsp.
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BEETROOT SALAD
Ingredients:
Beetroot…..…………550 g
Onions………………. 1 pc.
Garlic………………… 2-4 cloves
Lemon juice ………………… 30-40 ml
Soy sauce ………………… 2-3 tbsp.
Vegetable oil……………………. 60 ml
Sesame oil (optional) …………….. 2 tbsp.
Brown sugar…………………. 1 ½ tbsp.
Coriander seeds ………………………… 1 tbsp.
Chilli pepper flakes ………………… ¼ tsp.
Black pepper ……………………… to taste
Sesame seeds (optional)……………….. 1 tbsp.
*****************************************
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Hello, my dear friends, today we will have Korean beets. Just recently I published and now it’s time for beets. IN Lately Something really pulled me in the Korean direction, and a salad with funchose is already waiting for its turn, so subscribe to updates and new articles will be right in your inbox. Korean-style beets turned out to be quite tasty, I had not experimented with raw beets before, I increasingly used them boiled and in more familiar forms. But we all do something for the first time, and I was not spared this fate. The differences in beets and carrots in Korean are in the dressing, here I used garlic, which I fried in a frying pan in vegetable oil; 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 I will alternate them periodically. And how many other options exist, each housewife has her own twist. 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 it, I think you will be satisfied, especially if you like Korean-inspired salads.
Korean beets, necessary products:
Raw beets – 2 pcs. 1 clove of garlic
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.
Korean beets, cooking steps:
Grate the beets. Add salt, sugar and vinegar to the beets, rub them a little with your hands and set aside. And let's start refueling. 
Pour vegetable oil into the frying pan, add garlic and spices, and fry it all very quickly, do not bring the oil to a boil. And already ready-made dressing pour it into our beets. 
Mix everything well and you can eat. Our Korean beets are ready. I highly recommend it, it turns out delicious. If you make it once, I think you will do it again and again and it will become as beloved as carrots. Fast, tasty and simple! What else is needed for happiness! See other beet salads
Beets are not a rare guest in salads, but they are used there mainly boiled or baked. I propose to look at it from the other side and use it in its raw form, namely, to cook beets in Korean. The recipe is simple. It turns out very tasty, juicy and spicy salad. Fans of dishes with a “Korean motif” will definitely appreciate it.
For those who are experimenting with raw beets for the first time, and perhaps are somewhat afraid of their specific taste, I hasten to reassure them - they are hot. salad dressing and short-term marinating completely remove this taste. At the end you will get an amazingly delicious salad!
Ingredients:
- beets – 2-3 pcs. (about 500 g),
- garlic (large) – 2-4 cloves,
- onion – 1 small,
- sugar – 1-1.5 tsp,
- salt - to taste,
- seasoning for Korean carrots– 1 tsp,
- paprika (ground) – 1 tsp,
- ground pepper (red, black) - to taste,
- umami (powder) – a pinch,
- vinegar essence – 0.5 tbsp. l.,
- boiled water – 3-4 tbsp. l.,
- vegetable oil – 50 ml.
How to cook beets in Korean
Wash the beets, peel them and grate them on a Korean carrot grater. If you don’t have one, use a regular grater with large teeth. Place the grated beets in a deep bowl, add sugar and salt.
We dilute vinegar essence warm water and add to the beets. Knead the beets thoroughly with your hands, rubbing them lightly, then set them aside for now.
Next, we begin preparing the dressing. Peel the onion and cut into small cubes. Heat the oil in a frying pan, add all the seasonings, except umami, and onion. Fry everything until the onion is lightly golden - this is about 3-5 minutes. Then pass the garlic through a press, add it to the onion and seasonings, fry everything for a couple more minutes and remove from the heat. Pour the hot dressing over the beets and mix our salad.
Regarding the seasoning for Korean carrots, it is advisable to choose one that does not contain any flavor enhancers and food additives, because it is undesirable to heat such a seasoning. If this is exactly what you have, add it to the already ready salad and exclude umami from the recipe.
Lastly, add umami to the salad. This is a flavor enhancer (aka monosodium glutamate), we sell it in the same department where everything for making sushi is. The use of umami is not particularly important, but it is this seasoning that will give the salad that unique richness of taste that store-bought Korean salads usually have, and which homemade salads sometimes lack. You know, it happens that everything seems to have been put according to the recipe, but you still feel like something is missing? This is it!
Now that the cooking process is finished, cover the salad, leave it to brew for a couple of hours and you’re done. You can treat yourself!
In winter, when there is not enough variety fresh vegetables, salads come to the rescue. They can help the body withstand vitamin deficiency. One of the popular options will be Korean beets, which will appeal to those who have long loved spicy carrots or asparagus. It's not difficult to prepare.
How to cook beets in Korean
To properly cook beets in Korean, you will need a little time and steam. useful tips. It’s worth starting with preparing the products. It is better to take sweet vinaigrette beets, which are juicier. The beets are chopped on a special grater or cut into very small strips. This way the prepared salad will be better saturated with spices.
Impossible to do korean salad from beets without choosing a mixture of spices and seasonings in advance. Garlic, vinegar or essence, vegetable oil and black pepper powder or peas will be required. You can add other spices to them - red pepper, sesame seeds, ground coriander. It’s most convenient to buy a ready-made mixture in a store, so you definitely won’t go wrong with the proportions.
The vegetable needs to be chopped, poured with vegetable oil, vinegar and spices. After thorough mixing, the mixture is put into the cold to marinate for 3-4 hours. You can also cook canned snack for the winter - for this you will need to put the salad in sterilized jars, sterilize it or pour it with a vinegar-based marinade, and roll it up.
Korean beets - recipe
Every cook will need a Korean beet recipe to please guests or friends with a pleasant meal. savory snack. If you follow the technology, preparing the dish will take just a few minutes. The Korean beet recipe at home involves using different mixtures seasonings that you can choose to suit your taste.
Quick beets in Korean
- Cooking time: half an hour.
- Number of servings: 5 persons.
- Calorie content of the dish: 126 kcal.
- Purpose: for a snack.
- Cuisine: Korean.
Korean-style quick beets are prepared in less than 10 minutes, but require long marinating - from half an hour to several hours. This way it is better saturated with seasonings. Spicy aroma spices used makes beets a favorite dish of all family members, in addition, it goes well with mashed potatoes, favorite meat or chicken.
Ingredients:
- beets - half a kilo;
- dried garlic– 10 g;
- red ground pepper– 10 g;
- coriander – 10 g;
- vinegar 9% – 20 ml;
- sesame – 10 g;
- salt – 2 g;
- black pepper – 2 grams.
Cooking method:
- Wash the vegetable and remove the peel. Grate or cut into strips, sprinkle with spices.
- Stir in a deep bowl, remember slightly.
- Heat the oil and vinegar without boiling, pour the dressing into the beetroot straws.
- Transfer to a jar, cover with a lid, and place in the refrigerator for four hours.
- Serve with mashed potatoes and beef goulash.
Korean beets for the winter
- Cooking time: 1 hour.
- Number of servings: 10 persons.
- Calorie content of the dish: 127 kcal
- Purpose: for a snack.
- Kitchen: author's.
- Difficulty of preparation: medium.
No less successful culinary experiment There will be fragrant beets in Korean style for the winter, which will be stored longer. Like any preservation, it requires preparation of the jars - they need to be sterilized along with the lids. Pour more vinegar into the marinade, then you won’t have to boil the finished salad additionally.
Ingredients:
- beets – 1 kg;
- vinegar – 60 ml;
- garlic - head;
- red pepper – 5 g;
- black pepper – 5 g;
- coriander – 10 g;
- sugar – 20 g;
- salt – 10 g;
- sunflower oil– 40 ml.
Cooking method:
- Rinse the root vegetables, leave the tails with leaf rosettes, and fill with water. Cook after boiling for 15 minutes, cool under running water.
- Peel, chop, place in a bowl. Sprinkle with salt granulated sugar, fill with vinegar. Stir, transfer to sterilized jars, compacting thoroughly.
- After half an hour, juice will begin to stand out.
- Add spices, squeeze out garlic.
- Heat a frying pan, pour in oil. At this stage you need to lay the base for the marinade, stir and fry for 10 seconds.
- Pour the finished oil into jars, close tightly with sterile lids, sterilize for 10 minutes in water covering the jars up to the shoulders.
- Cool and store in the refrigerator.
- Serve with baked chicken with apples or lemons.
Pickled raw beets
- Cooking time: half an hour.
- Number of servings: 5 persons.
- Calorie content of the dish: 125 kcal.
- Purpose: for a snack.
- Cuisine: Korean.
- Difficulty of preparation: medium.
Pickled raw beets are traditional version preparing salad. It is prepared from unprocessed vegetables to retain its crunch, pleasant taste and slight sweetness, which is further enhanced by spices. You can season raw beet salad in Korean ready-made mixture, but you can make the dressing yourself by mixing red and black pepper, coriander, cloves and salt.
Ingredients:
- beets - half a kilo;
- vinegar – 25 ml;
- salt – 5 g;
- sugar – 10 g;
- vegetable oil - half a glass;
- Korean carrot seasoning – 20 g;
- garlic – 3 cloves.
Cooking method:
- Peel the beets, rinse, dry, grate deep container.
- Press the garlic through a press.
- Add vinegar, salt, sugar to the beets, stir. Let stand until the juice comes out.
- Drain the liquid, add seasoning, stir.
- Heat the oil, pour over the vegetable, stir, transfer to liter jar for infusion in the cold.
- Serve with fried pork with tomatoes and adjika.
Boiled beets in Korean style
- Cooking time: 1 hour.
- Number of servings: 5 persons.
- Calorie content of the dish: 128 kcal
- Purpose: for a snack.
- Cuisine: Korean.
- Difficulty of preparation: medium.
Korean boiled beets are different from Korean dishes. raw vegetable more soft consistency And better impregnation spices. It's great to serve as a side dish or as an addition to fried meat, baked chicken or boiled fish, together with sauerkraut and other pickles for fried or baked potatoes with mushrooms. For extra spiciness, take fresh coriander seeds and grind them right before cooking. Don't rely on chance and throw in too much seasoning.
Ingredients:
- beets – 1 kg;
- red pepper – 5 g;
- black pepper - a pinch;
- garlic – 6 cloves;
- vinegar – 10 ml;
- coriander seeds – 10 g;
- vegetable oil – 60 ml;
- granulated sugar – 20 g;
- salt – 10 g.
Cooking method:
- Wash the root vegetable, add water, cook for 15 minutes, cool with a cold stream.
- Peel, chop (it’s better to grate on a Korean grater), sprinkle with salt, sugar, and add vinegar.
- Pour oil into a frying pan, season with spices and large chopped garlic, keep hot for 10 seconds.
- Pour over the salad.
- Let it brew and store for no longer than 10 days.
- Serve with rice, buckwheat, couscous, sprinkled with cilantro.
Beets with cabbage in Korean
- Cooking time: 1 hour.
- Number of servings: 10 persons.
- Calorie content of the dish: 122 kcal
- Purpose: for a snack.
- Kitchen: author's.
- Difficulty of preparation: medium.
Instead of the traditional Russian set of pickles, housewives will like beets with Korean cabbage, which is different pleasant taste with a rich crunch. By adding beets, the cabbage turns a pleasant pinkish-crimson color. This winter preparation Will please all family members, perfect as a filling bright side dish for chicken or pork.
Ingredients:
- White cabbage– forks;
- beets – 2 pcs.;
- garlic – 4 cloves;
- onion – 1 pc.;
- water - liter;
- salt – 20 g;
- sugar – 100 g;
- vegetable oil - half a glass;
- 9% table vinegar- 2 tablespoons;
- Bay leaf- 2 pcs.;
- black pepper – 5 peas.
Cooking method:
- Cut the cabbage into small pieces. Peeled beets, cut into strips or grate into strips on a Korean grater.
- Cut the garlic into strips and the onion into half rings.
- Place all ingredients in a plate.
- For the marinade, boil water with salt, granulated sugar, bay leaf, black pepper. Cook for 10 minutes, add vinegar.
- Pour the marinade over the vegetables and leave for eight hours at room temperature. Place in the refrigerator for seven hours.
- If desired, transfer to jars and seal for the winter.
- Serve with baked potatoes with mushrooms and cream sauce.
How to cook beetroot in Korean - secrets from chefs
Well-known professionals in their field reveal to newcomers culinary world secrets of cooking beetroot in Korean:
- Korean beet salad tastes better if you make it from durum varieties vinaigrette type vegetables;
- tasty option seasoning is a mixture of garlic, red pepper, ground coriander and vinegar;
- don’t be lazy to rinse the main components properly if you plan to serve them raw;
- it turns out original if you season the vegetable with a mixture of onions, garlic, dried cloves, ground coriander, black and red pepper, and cinnamon;
- will add a slight sourness beet salad mixed in Korean onion, garlic, coriander, red pepper, lemon or lime juice, vinegar essence;
- mix ingredients better with your hands(or you may need a silicone spatula);
- the fresher you choose the vegetables, the juicier the salad will be;
- vinegar is easily replaced lemon juice, which is best squeezed directly from half the fruit;
- You can’t fry oil over a fire - just bring it to a boil, and then immediately pour it into the salad;
- salt can be replaced with soy sauce.
Video: Beets in Korean
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