Homemade beets in Korean style - a stunning aroma! Amazing recipes for homemade beets in Korean for connoisseurs. Korean beets - the most delicious recipes for a savory snack

Pickled beets in Korean still, by and large, refer to winter dishes. In the summer we try to take a break from marinades and pickles and enrich our body as much as possible. healthy vegetables new harvest. But in winter, when there are not so many fresh vegetables on our tables, you can replenish your supply of vitamins with beetroot salad.

For this dish, beets are used raw, so all the vitamins and microelements present in them will enter the body and have a positive effect. Korean beets uniquely combine two things: they are very tasty and piquant, and at the same time improve the functioning of the digestive, cardiovascular and nervous system. This is exactly the rare case when something tasty can be healthy.

Previously, Korean-style vegetables could only be bought at the market from Korean saleswomen; now such salads are sold in any supermarket. But we suggest you don’t go anywhere and make the dish yourself. Korean-style beets are prepared very simply and quickly at home.

So, here are three delicious recipes for your attention. beet salad, choose which one you like best. Just keep in mind that people with disabilities should not eat a lot of raw beets. peptic ulcer stomach or intestines, diabetes mellitus and kidney diseases.

Korean beets with coriander and onions

It will take no more than half an hour to prepare the beets. But then you have to wait until it marinates. The salad will be ready in 12 hours. You need to infuse it in the refrigerator or on a cold balcony. It is advisable to cook the beets in the evening and place them in the refrigerator overnight. True, some people do not have enough patience and take the sample after 3-4 hours.

Among the accompanying products, fried onions are used, then the beet salad turns out even tastier and richer. For cooking you can use ready-made seasoning For Korean carrots, preferably mild, it is always written on the packaging how much it will be needed for 1 kg of vegetables.

Taste Info Vegetable snacks

Ingredients

beets – 500 g;
salt – 1 tsp;
granulated sugar– 2-3 tsp;
coriander – 0.5 tsp;
table vinegar (9%) – 25-30 ml;
garlic cloves – 2-3 pcs.;
onion – 1 pc.;
refined sunflower oil – 80-100 ml.

How to cook delicious beets in Korean at home

Using a special Korean grater, grate the peeled raw beets.

Mix it with chopped garlic (you can change the quantity to your taste), coriander, salt and sugar. Also add vinegar.

Finely chop the onion and saute in heated vegetable oil until transparent.

Transfer the boiling sauté together with the oil into the beets and stir immediately.

All that remains is to put the salad in the refrigerator. You can press down with a pressure, but this is not necessary, just cover with cling film or transfer to Plastic container. Leave to marinate for 12 hours.

After the specified time, stir the beets again in Korean and transfer them to glass jar for storage. Serve the appetizer to the table, garnished with herbs.

When serving, Korean-style beets can be sprinkled with toasted sesame seeds.

Homemade Korean beets with sesame and garlic

You can cook a lot from a root vegetable like beets. variety of dishes. But, having had enough regular vinaigrette and borscht, I want something new. There is such a recipe! Korean-style beets at home are not a fairy tale! Sweet and sour beets with spicy dressing- you can do it yourself. Follow directions step by step recipe, and you will have a wonderful snack!

Ingredients:

Beetroot – 3 pcs. 150 g each;
Garlic - 1 clove;
Salt - to taste;
Granulated sugar - 1 tsp;
Table vinegar 6% - 2 tbsp. l;
Sesame seeds - 1 tsp;
Vegetable oil – 60 ml;
Ground coriander – 0.5 tsp;
Ground red pepper - a pinch;
Ground black pepper - a pinch.

Preparation:

Choosing beets for the recipe. We pay attention to small specimens, they are sweeter and cook faster. The skin of the root vegetable should be dark red and dense. Under no circumstances choose ones with cracks, cuts or signs of rot and spoilage on the skin. Such beets should not be eaten. Rinse the selected root vegetables in water and transfer to a saucepan. You can use a pressure cooker for this purpose. Fill in cold water and cook for 30-40 minutes after boiling.

Then move the pan from the heat under a stream of ice water. Even if your beets are undercooked, under this condition the flesh will soften. After cooling, peel off the skin.

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Grind into thin strips using a Korean carrot grater.

We fall asleep in grated beets all dry spices: coriander, ground red and black pepper. We also season with granulated sugar and salt. You can also use prepared food as a seasoning here. store-bought mixture For homemade Korean carrots

Peel the garlic clove and rinse in water. Then chop it with a knife cutting board. This can also be done using a special press. Transfer the garlic to a frying pan with vegetable oil. Pass for about a minute. Finely chop the garlic and fry in vegetable oil for just a minute. Add vinegar (if desired, you can replace it with freshly squeezed lemon or orange juice) and mix. Warm up for a few seconds. Season the beets with a mixture of garlic and vinegar. Mix.

Before serving the Korean beet salad with sesame seeds, place it on a plate and sprinkle with sesame seeds. They can be lightly fried in advance, but even without this the appetizer is amazing!

Korean beets with onions and apple cider vinegar

Some people call beets "buryak". And, adding onions and garlic to it, they cook very interesting dishes. An example of such a dish is Korean beets with onions and apple cider vinegar. You can serve this appetizer with fresh herbs. Appetizing in appearance, it will complement any hot meat or fish dish.

Ingredients:

beets – 3 pcs. 150 g each;
onions – 2 pcs.;
garlic – 2-3 cloves;
apple cider vinegar – 2 tbsp. l.;
ground coriander– 10 g;
sunflower oil - 100 ml;
carnation inflorescences – 1-2 pcs.;
granulated sugar - 5 g;
salt - to taste.

Preparation:

Before you start cooking, you need to take care of the main ingredient - beets. We rinse it in water and set it to cook. You can also, instead of boiling, bake the root vegetable in the oven, after wrapping it in a layer of food foil. Both methods take up a significant portion of the cooking time. So, if you know for sure that you need boiled beets for a dish, boil them in advance. To do this, it is better to take several small beets than one large one - they will cook faster than a large one.
After 40-60 minutes of cooking, place the beets under running ice water for 10-12 minutes. In such a stressful environment, the plant tissues in the root crop will quickly soften. You can even add a little crushed ice. After cooling, remove the beets from the water and peel them.
Grind on a special grater for Korean snacks. The result is long, thin beetroot noodles. Transfer it to a cup or salad bowl. Drizzle with apple cider vinegar and vegetable oil. Don't stir for now.
Now peel and rinse the onions and garlic. You can take the red one salad onion or shallots. Chop the onion and garlic. Garlic - on a special press into a pulp. And the onion on the cutting board with a sharp knife. If you take regular onion and it is very bitter, transfer it to a fine sieve and scald with boiling water. Hot water will spill through the onion, taking with it all the phytoncides (fragrant and flavoring agents Luke). The bitterness will almost go away.
Add onion and garlic to the beets and stir. Grind the clove inflorescences into powder in a mortar. Add coriander, granulated sugar and salt to it. Mix.
Fill with the mixture spicy spices beetroot appetizer. Mix thoroughly.
Leave under a closed lid (food foil or film) for 15-20 minutes in the refrigerator. This time is needed for the vegetables to marinate and fully open. taste qualities spices
Place Korean-style beets with onions and apple cider vinegar in a salad bowl to serve.

To add some variety to the beetroot appetizer, you can add additional basic ingredients to the recipe:

finely chopped cilantro or parsley;
carrot;
chopped slices of shelled walnuts;
a little cheese.

Korean beets with apple cider vinegar and sesame seeds

Another delicious recipe for Korean beets - with sesame seeds. In the east, such seeds are added to almost all dishes; it is not for nothing that long ago sesame was part of the elixir of immortality. These seeds will hardly change the taste of beets, they will only add a characteristic crunch, but they will add a lot of benefits, health and beauty to the body.

Ingredients

beets – 700-800 g;
garlic cloves – 5-6 pcs.;
ground black pepper – 1 tsp;
ground red pepper – 1/4 tsp;
coriander – 1 tsp;
salt – 1 tsp;
granulated sugar – 1 tbsp. l.;
apple cider vinegar – 3 tbsp. l.;
vegetable oil – 70-80 ml;
sesame seeds – 1 tbsp. l.

Preparation

Wash the beets, dry them, cut off the peel and grate them on a special grater to make them into smooth, beautiful strips.
Place the beetroot strips in a deep bowl, add granulated sugar and salt, pour in vinegar, and mix everything well. Leave for 10-15 minutes to marinate the beets.
Peel the garlic, wash and pass through a garlic press, add spices to it (black and red pepper with coriander), stir.
Bring to a boil in a frying pan vegetable oil. Place the mixture of garlic and spices into it, and stirring constantly, keep it on the stove for a couple of minutes.
In a separate dry frying pan, lightly toast the sesame seeds.
Now pour the beets hot aromatic oil, add the seeds, mix and place in a cool place for 12 hours.
Delicious Korean beets are ready. It will be very nice if you serve it to the table, placing it on a plate with bright young lettuce leaves.

Quick Korean-style beets with Korean carrot seasoning

But this quick Korean-style beetroot is prepared using special seasoning, it is called “for carrots in Korean” and is sold in any store. The entire set of spices that were taken in previous recipes (coriander, different types peppers) are part of this seasoning, there is also dried garlic, ground Bay leaf and paprika.

Ingredients

beets – 1 kg;
garlic cloves – 4-5 pcs.;
vegetable oil – 120 ml;
onion (large) – 1 pc.;
table vinegar – 40 ml;
salt – 10 g;
sugar – 60 g;
Korean carrot seasoning – 30 g.

Preparation

Wash and dry the peeled beets. Rub it on a special grater to make it look like a thin and long straw. Transfer to a bowl.
Pass the garlic cloves through a press or chop them very finely with a knife and send them to the beets. Add salt and sugar and seasoning for Korean carrots there, and pour in vinegar. Mix thoroughly so that the seasonings and spices are evenly distributed throughout the beetroot straws. Set the bowl aside for now and let the beets marinate.
Peel the onion, wash and cut into half rings. Heat the vegetable oil in a frying pan and add the onion, fry it until almost brown. Don't be afraid if it burns a little, the onion itself will not be used in the salad, only the oil.
Remove the frying pan from the stove and immediately strain the hot oil through a colander with a fine hole directly into the bowl with the beets (you can discard the onions remaining in the colander). Stir, let cool slightly and refrigerate for 12 hours.
Serve prepared beets for lunch with boiled potatoes. This salad is well suited for festive events as a snack dish.

For a Korean salad, choose a tasty, dark burgundy and sweet beets. Even though it is disguised as spices with a tin, it is still the naturally sweet beets that turn out better.
If you suddenly come across tasteless and unsweetened beets, add more sugar to it than indicated in the recipe to balance the taste of the salad.
The amount of garlic, sugar and vinegar can be adjusted to your taste.
You can add your own additions to the recipes to enrich the taste. For example, cilantro lovers can please themselves by adding a few sprigs of this chopped green to the salad.
Instead of sunflower oil, you can use olive oil.
If desired, prepare a two-in-one Korean salad using beets and carrots in the recipe.

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. Preferably use dark varieties vegetables that, in addition to their bright color, are sweet, juicy, delicate taste and a 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

In Korean instant cooking will effectively complement any meal and will delight you with magnificent spicy taste, bright appearance and delicious 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

Sliced cabbage leaves cubes, grind the peeled beets on a grater.
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 a small amount 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 beets, the most delicious recipe for which you will learn below, are prepared with a dressing of oil, flavored by frying in it until richly golden. onions, which gives the snack a special originality. Rich taste the dish acquires the next day, soaking in the 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

Boiled beets in Korean style, prepared according to next recipe, it turns out more tender than snack options with raw root vegetables, but retains 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 valuable properties ready-made snacks 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

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

Beetroot in Korean is tasty dish, which can appeal to all family members. Many housewives love to cook it at home. Very little time is spent on its preparation, and the result is very unusual salad, which 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 festive table, if you put it 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 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 salad from fresh vegetable 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, black ground 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 connected and ready salad in Korean, put it 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 color V sunflower oil. Sesame seeds fry 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 begins with the pork loin being cut into thin slices, salted and quickly fried on 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 pour in 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 provides great variety. 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.

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

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.
Connect all components in 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!