Spicy appetizer "Korean-style beetroot". Korean beets - the most delicious recipes for a savory snack

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 for Korean carrots. 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 peppers, 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

Beets in Korean, the most delicious recipe which you will learn further, is prepared with a dressing of oil, flavored by frying onions in it until rich golden brown, which gives the appetizer 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.

For this preparation, bright red beets are suitable, smooth, juicy, and of excellent quality. Not rotten, not lethargic, not affected by pests. The most delicious Korean beets come from young root vegetables.

Korean beets simple recipe

The easiest recipe for making this snack. It is practically no different from the widely famous salad"Korean style carrots" only main ingredient is changing. This is the fastest Korean beet I know. Write down the recipe and snack problems on a quick fix you won't have it anymore.

Ingredients:

1 kilogram of young beets;
1 large garlic;
100 ml vegetable oil;
50 ml 9% vinegar;
15 grams ground coriander;
10 grams of black ground pepper;
10 grams of paprika;
10 grams of rock salt;
30 grams of granulated sugar.

Preparation:

young juicy beets Peel off the bright red color. Gently grate it on a special grater (“loin”). Divide the garlic into cloves, peel them and pass through a press. Pour oil into a frying pan and heat it well. Place chopped garlic and spices into hot oil, stir and remove from heat. Pour the hot mixture into a bowl with beets, add granulated sugar, rock salt And required amount vinegar. Mix all ingredients thoroughly, place them in the prepared container, cover with a lid and place in the refrigerator. The finished salad can be served to the table within three hours.

Korean beets are the most delicious recipe for the winter

Ingredients:

1 kilogram of beets;
2 medium sized onions;
1 head of garlic;
15 grams of coriander;
40 grams of sesame seeds;
10 grams of red ground pepper;
40 grams of granulated sugar;
40 grams of rock salt;
100 ml 9% vinegar.

Preparation:

Rinse the prepared beets under running water, remove the peel and grate on a special Korean grater. Place the chopped vegetable in a bowl, add salt, knead thoroughly, wait for the juice to release and let it brew for a while. Peel the onion and chop into strips. Put it in a hot place vegetable oil, fry until transparent and let cool slightly. Divide the garlic into cloves, peel and finely chop or pass through a garlic press.

Place garlic, fried onion, sesame seeds, coriander, pepper, granulated sugar and 9% vinegar in a bowl with beets. Mix all the ingredients, put in a container and place in a cool room for a day. Garnish the finished salad with washed and chopped fresh herbs.

Korean beets with cilantro

Ingredients:

1 kilogram of beets;
1 teaspoon ground black pepper;
1 teaspoon paprika;
1 head of garlic;
20 grams of green cilantro;
10 grams of coriander seeds;
40 ml wine vinegar;
40 ml apple cider vinegar;
75 ml olive oil;
25 grams of salt;
25 grams of sugar.

Preparation:

If you like cilantro, you can increase the amount to 30 grams or more. You can also replace cilantro with parsley, a source of folic acid that is beneficial for the body. Wine and Apple vinegar can be easily replaced with a regular one, just keep in mind that you need to take much less of it. Preparing the salad is not at all difficult. Wash the beets and peel them. Place the peeled vegetable in a saucepan, bring to a boil and cook for 15 minutes. Then remove it from the water, let it cool slightly and grate it on a Korean grater. Pour all the remaining ingredients into the bowl with the beets and mix everything thoroughly. Place the prepared mixture in a prepared jar (container) and place it in a cool room or refrigerator. Before serving, be sure to garnish with fresh cilantro.

Korean beets with apple cider vinegar

Ingredients:

3 medium-sized beets;
25 grams of granulated sugar;
25 grams of rock salt;
50 ml apple cider vinegar;
75 ml vegetable oil;
5 grams of black ground pepper;
5 grams of ground red pepper;
3 cloves of garlic;
20 grams of any fresh herbs for serving - optional.

Preparation:

Wash the beets from dirt, boil in salted water for 10 minutes. Then remove the peel and cut (grate) into thin strips. Pour granulated sugar, salt and vinegar into a bowl with beets. Heat oil in a frying pan, add garlic and spices. Pour the contents of the frying pan into a container with chopped vegetables, mix everything thoroughly, put it in a jar and put it in the refrigerator. This light salad appetizer will become the perfect complement for any dish. If you put it in a sterile jar, and nylon cover Before closing the container, pour boiling water over it; in the refrigerator, Korean beet salad will be perfectly stored for 10 days, because apple cider vinegar is a strong natural preservative.

Rest assured, Korean beets will be appreciated by everyone who tries them. After all, it is really very tasty! By the way, this salad can be prepared with the addition of beet tops, apples grated horseradish. But I will tell you about this in detail next time.

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.

It is impossible to make a Korean beet salad 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 ready salad There is no need to boil 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.

Boiled beets in Korean differ from a dish made from raw vegetables 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 can easily be replaced with 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

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 prepared 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 is usually found in store-bought Korean salads, and which homemade salads sometimes lack so much. 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!