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 of ground coriander;
- 10 grams of black ground pepper;
- 10 grams of paprika;
- 10 grams of rock salt;
- 30 grams 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. Ready salad After three hours you can serve it.
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 and grated horseradish. But I will tell you about this in detail next time.
Beets are good when raw, but not everyone has a cellar in which to store them. fresh vegetables. For many city residents, the only thing in an accessible way Preparing garden gifts for future use is canning. Beets are usually closed for the winter as part of salads. One of the most popular among them is Korean beets. This savory snack many people like it. It can be eaten as an independent dish or used to prepare other dishes.
Cooking features
Korean beet recipes, which can be used as a snack for the winter, are varied. The technologies used to prepare these foods may differ significantly. But there are several points that remain relevant regardless of the chosen recipe. Knowing these features, even an inexperienced cook can cope with preparing beets in Korean for the winter.
- Vegetables of any variety and size are suitable for preparing Korean-style beets for the winter, but salad beets make a brighter, tastier and healthier snack.
- Korean winter salad can be prepared from raw, boiled or fried beets. The choice depends on the specific recipe.
- The appetizer will acquire the taste of a Korean salad only if it includes garlic, coriander and pepper. Spices can be supplemented with cloves, nutmeg, turmeric and other spices. The ratio and quantity of seasonings can be adjusted based on your taste, but it will be easier to purchase ready set and use it according to the directions on the package or in the selected recipe.
- If Korean beets are not sterilized or boiled, they can only be stored in the refrigerator or in the cellar if the temperature in it does not rise above 12 degrees. For storage at room temperature or even in a cool room, the snack must be sterilized or subjected to heat treatment before placing in jars.
- Korean-style beet jars, regardless of storage conditions, are washed with soda and sterilized. The lids are also sterilized by boiling. It is better to use metal ones that ensure tightness. Korean-style beets can only be stored under plastic lids in the refrigerator, and even then for no more than 3–4 months.
The conditions and shelf life of Korean beets depend on the specific recipe. Usually the snack does not spoil within 6 months, sometimes it can last longer.
Classic Korean beet recipe for the winter
Composition (per 1 l):
- beets – 1 kg;
- garlic – 6 cloves;
- salt – 10 g;
- sugar – 20 g;
- ground coriander – 5 g;
- mixture of ground peppers – 5 g;
- refined vegetable oil – 60 ml.
Cooking method:
- Wash the beets, add water, bring to a boil, cook for 15–25 minutes, depending on the size of the root vegetables.
- Cool the vegetables and peel them. Grind on a grater designed for making Korean salads. In the absence of such a device, the beets can be cut into thin strips, but this will take more time and effort.
- Sprinkle the beets with salt and sugar ground spices, pour vinegar, stir.
- Leave to marinate for 2 hours. During this time, the beets will release juice.
- Wash and sterilize jars and matching lids. It is recommended to choose small jars of the same size so that they are easier to sterilize along with the snack.
- Fill the jars with beets, tamp them down with a spoon, and pour in the marinade.
- Finely chop the garlic.
- Heat the oil, add the garlic, fry it for 10 seconds.
- Pour the hot oil and garlic into the jars and cover them with the prepared lids.
- Place a towel on the bottom of the pan. Place the cans on it. Pour water into the pan so that the level reaches the hangers of the cans.
- Place the pan on the stove and bring the water to a boil over low heat.
- Sterilize the jars for 10–20 minutes. The sterilization time depends on the volume of the jars: 10 minutes is enough for half-liter containers, 20 minutes for liter containers.
- Carefully remove the jars from the pan and roll up. After turning the jars over, cover them with a warm blanket and leave to cool as is for additional preservation.
Korean-style beets, prepared for the winter according to the recipe given, stand well even at room temperature.
Korean beets with onions
Composition (per 1 l):
- beets – 1 kg;
- onion– 0.2 kg;
- garlic – 3–4 cloves;
- salt – 20 g;
- sugar – 40 g;
- vegetable oil (refined) – 80 ml;
- table vinegar (9 percent) – 60 ml.
Cooking method:
- Wash the raw beets, peel them, and chop them on a special grater.
- Peel the onion and cut into thin half rings or quarter rings.
- Heat the oil in a saucepan, add the onion and brown it.
- Add beets. Fry it with onions for 10 minutes.
- Sprinkle with sugar and salt and stir. Continue cooking for another 1-2 minutes.
- Add seasoning, pressed garlic and vinegar. Stir.
- Wait for the contents of the saucepan to boil again, remove it from the heat.
- Place the beets in sterilized jars and seal tightly. Turn the jars over, wrap them up, and let them cool in a steam bath.
It is advisable to store the snack in a cool place, but it will not spoil for a long time and at room temperature.
Korean beets with carrots in tomato juice
Composition (per 1.5 l):
- beets – 0.5 kg;
- carrots – 0.5 kg;
- bell pepper – 0.25 kg;
- sugar – 60 g;
- table vinegar (9 percent) – 60 ml;
- salt – 15 g;
- garlic – 8 cloves;
- spicy Bell pepper– 0.5 pcs.;
- seasoning for Korean carrots– 7–8 g;
- tomato juice – 0.4 l.
Cooking method:
- Peel the beets and carrots and chop them on a special grater.
- Sweet pepper, freed from seeds, cut into strips.
- Cut the hot pepper into thin rings and remove the seeds.
- Finely chop the garlic with a knife.
- Mix the vegetables, add salt, sugar, seasoning. Stir.
- Fill in vegetable mixture tomato juice, place on low heat and simmer until the vegetables are soft.
- Add vinegar, stir, remove from heat.
- Distribute the appetizer among the prepared jars, pour in the sauce in which they were stewed.
- Roll up the jars and leave to cool in a steam bath.
Despite the fact that the snack was prepared without sterilization, it can be stored at room temperature. Made by this recipe Beetroot is convenient to use as a seasoning for borscht, although it is also tasty as an independent dish.
Beets in Korean are not only delicious salad, but also convenient preparation for the winter. It can be served as a stand-alone snack or used to prepare other dishes.
Recipe added: 21.11.2013
Do you want to surprise your guests unusual snack? Then Korean beets are your choice. It is amazing tasty dish will be the highlight of any holiday table, as it has a unique flavor bouquet that reveals itself directly during the meal: from sweet notes of beets to a spicy aftertaste. Once you try this salad, you will never forget its taste.
Beets in Korean: step-by-step recipe with photos
Compound:
- Beetroot (1 kg)
- Salt (2 tsp)
- Apple cider vinegar (3-5 tbsp)
- Sugar (3 tbsp)
- Ground black pepper (0.5 tsp)
- Ground coriander (1 tsp)
- Garlic (1 head)
- Vegetable oil (0.5 cup)
Preparation:
Wash the beets thoroughly. The photo shows 0.5 kilos of beets.
Peel the beets.
Grate the beets on a special grater for Korean carrots. The beets should be grated lengthwise, not crosswise, to ensure long beet strips.
Add salt, vinegar, sugar, pepper, coriander. Mix. Heat the oil. Pour hot oil over carrots. Peel the garlic, chop finely or squeeze through a garlic press, add to the beets and mix well again.
Bon appetit!
The choice of the main component of the salad should be approached extremely responsibly, because due to the wrong beets, a Korean beet salad can lose all its zest.
It is preferable to choose young beets of a rich, bright burgundy color. Only in this case will the salad with beets have right taste. Make sure that there are no black or white spots on the root crop, otherwise there is a high probability that the beets are spoiled from the inside.
You should approach the choice of vegetable oil no less responsibly. By the way, it can be anything: olive, sunflower, flaxseed - the main thing is that it is of high quality and not rancid.
How and with what to serve beet salad in Korean
Korean beet salad is perfect for any table and will go with any dish. You can serve this salad separately, you can serve it as an appetizer with alcoholic drinks, or you can serve it as a side dish for poultry and meat dishes. By the way, beets help the faster absorption of fatty acids. meat dishes, hard on the stomach.
As for alcoholic drinks, Korean beet salad, of course, is ideal for strong alcoholic drinks as an appetizer.
The most popular options for preparing beetroot salad in Korean
There are a great variety of such options, since each housewife certainly has her own twists in preparing it. Some add apples, others boil beets, and still others use tops together with beets.
Beets with apples in Korean
Ingredients:
- 3 large beets;
- 3 - 4 large apples with sweet and sour taste;
- a few tablespoons of apple cider vinegar;
- a bunch of dill, parsley and any other herbs you prefer.
Preparation:
Wash the beets thoroughly and cook over low heat for 1.5 - 2 hours until tender. After this, drain the water and cool the beets to room temperature. Then peel it and cut into small slices (you can grate it on a coarse grater). Set aside.
At this time, wash the apples, removing the peel and core. In the same way, cut or grate the apples on a coarse grater.
Then thoroughly mix apples, beets and finely chopped herbs, adding vinegar. Before serving, garnish with sour cream and sprigs of herbs.
Korean pickled beets with horseradish
Ingredients:
- 2 - 3 large young beets;
- 2 horseradish roots;
- 4 - 5 tablespoons of olive oil;
- 2 - 3 clove buds;
- a few peas allspice;
- 2 - 3 bay leaves;
- lemon zest;
- juice of half a medium lemon;
- 3 - 4 teaspoons sugar;
- salt to taste.
Preparation:
Wash the beets well and cook for several hours. After this, drain the water and cool the cooked beets to room temperature.
At this time, prepare the marinade. To do this, mix vinegar in a small metal bowl, lemon juice, lemon zest, allspice peas, clove buds, Bay leaf, salt and sugar. Bring all this to a boil over low heat, and then strain through a fine sieve.
Peel the cooled beets and cut into a thin long strip (or grate on a coarse grater). Peel the horseradish root and grate it on a coarse grater.
Into the deep enamel pan first lay out a layer of beets, thoroughly compacting and sprinkling with salt to taste, and then lay out a small amount of horseradish. Repeat until you run out of ingredients. After this, pour the marinade over the beets, cover with a lid and place in the refrigerator for 2 - 3 days. When serving, decorate with herbs.
Korean beet salad with tops
Ingredients:
- 2-3 large young beets with tops;
- 2 large onions;
- 1 small horseradish root;
- a bunch of parsley and dill;
- 3 tablespoons of any vegetable oil;
- a few tablespoons of apple cider vinegar;
- 1 teaspoon sugar;
- salt and pepper to taste.
Preparation:
Wash the beets thoroughly. After this, pour the beets hot water and cook for several hours until done.
At this time it is necessary to finely chop beet tops and parsley and dill. Peel the horseradish root and grate it on a coarse grater.
Thoroughly peel the finished and cooled beets and cut into long thin strips.
Mix all ingredients thoroughly, seasoning with vinegar, vegetable oil, sugar, salt and pepper.
Video recipe for cooking beets in Korean
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Cooking beets in Korean: the most delicious recipe With step by step photos, detailed video cooking instructions and serving tips. Let's take a sample!
5-6 servings
15 minutes
125 kcal
5/5 (1)
After the harvest, the period of home preparation begins. Dishes prepared for future use are divided into two categories - long-term and short-term storage. But there are special goodies, by the way, very healthy, which can be stored for a long time, albeit in the refrigerator.
Recipe for delicious beets in Korean
Kitchenware: vegetable peeler, shredder, knife, mortar, set of kitchen containers, teaspoon and tablespoon, garlic press, frying pan, spatula.
Ingredients
How to choose the right ingredients
- For salad, it is better to choose whole, ripe, juicy, dark-colored, medium-sized root vegetables.
- It is better to take coriander in seeds, rather than ground, and dissolve it yourself in a mortar. This makes the smell brighter.
- You can use both table and balsamic vinegar in the salad.
- It is better to add olive oil to chopped beets rather than sunflower oil.
Step-by-step preparation of Korean beet salad
Korean snacks not only look good and smell delicious. They look great served as a quiet family lunch, and the festive table. In order not to buy this delicious and healthy food in markets or at the market, I offer my recipe for Korean beets, which is very easy to prepare at home.
- Slice half a kilo of raw beets into thin strips using a special shredder or shredding machine.
- Cut half a large medium-sized onion lengthwise into pieces.
- Heat 70-75 ml of vegetable oil in a frying pan and fry the onion well until Brown. While the onions are frying, you need to prepare and combine all the spices.
- Form a mound of chopped beets in a bowl.
- Sprinkle 1½ tbsp on top. l. granulated sugar (can be used in a dish Brown sugar), and 1½ tsp. salt.
- Add ¼ tsp. ground red hot pepper and ½ tsp. hot pepper flakes (coarsely ground).
- Press 2 cloves of garlic into the contents of the bowl.
- Crush one teaspoon of coriander seeds in a mortar and add to a bowl.
- Once the onion is fried, remove it completely from the pan. In the future - do not use. Pour boiling oil over the contents of the bowl and mix thoroughly.
Important! Hot oil should be poured into the very center of the dish being prepared to heat all the spices added to the appetizer and release their flavor and aroma.
- IN ready dish add a tablespoon of tablespoon or balsamic vinegar and stir again.
- Let the salad brew for at least 8-12 hours.
- Before serving, you can sprinkle with a pinch of sesame seeds.
If desired, you can add onions to the Korean beets, either raw or fried until golden color. But I don't do that.
Video recipe
For viewing, I selected a video that most accurately demonstrates the technology of preparing Korean beetroot dish. There is nothing complicated here. The main thing is to strictly follow the order of adding the ingredients.
You can prepare it in the same way. The big advantage of these healthy salads, beets and carrots, it is believed that they are stored for a long time in the refrigerator. Therefore, you can immediately prepare Korean delicacies in large quantities– they will always come in handy.
How and with what to serve – serving and decoration
Korean salads are served both as a side dish and as an appetizer. They are decorated in different ways. Of course, they use sprigs of greenery - parsley or celery. Light salads can be decorated with pomegranate seeds or berries frozen cranberries. Dark ones are usually sesame seeds. “Wet” salads are decorated only with greens.
Common truths
- From the correct shredding taste qualities The dishes change significantly. A salad prepared on a regular coarse grater will have a completely different taste.
- People with problems digestive tract should be treated with caution Korean food, and completely eliminate red hot pepper from the salad. Or replace it with paprika. For those who suffer from kidney disease, korean snacks are strictly contraindicated.
Popular oriental snacks
In the piggy bank culinary portal a lot of people gathered interesting recipes with numerous variations in the preparation of spicy and savory dishes.
- Find out how to prepare asparagus in Korean style. What are the secrets of this original salad?
- What can be prepared from Chinese cabbage? Surprisingly, great snack entitled . It is done, if not quickly, then extremely simply. Find out how.
- The benefits of seafood are undeniable. And there are many options for preparing seafood. Find out how “Korean-style squid” is prepared, and try to surprise everyone with a new dish.
- In addition to the traditional fur coat, festive table you can serve “herring in Korean” and observe which of the dishes will be “swept away” first. I guarantee it's Korean.
What snack dishes do you prefer? How often Korean salads prepared in your kitchen? Maybe you have your own secrets for preparing them? Share them with our audience by leaving your review at the bottom of the article in the “Comments” section.
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Calories: Not specified
Cooking time: Not indicated
For lovers of delicious savory snacks we offer excellent dish– beets in Korean. This is the most delicious recipe and the easiest. Such beets can be prepared in large quantities, the longer it sits, the more it marinates, and it only becomes tastier. Korean beets can easily diversify your daily diet, they are so bright and tasty additive It goes well with porridge, meat, potatoes and makes any dish more interesting. For cooking you must use the most delicious beets, juicy and sweet, we will also need spices; a ready-made set of spices for... Such sets are sold in any supermarket, in addition, you can choose seasoning to taste - spicy or not.
- beets – 400 g,
- vegetable oil – 60 ml,
- spices for Korean carrots – 1 tsp,
- garlic – 3-4 cloves,
- dill – 1 bunch,
- salt – ½ tsp,
- sugar – 1-2 tsp,
- ground pepper- taste,
- rice vinegar – 1-2 tbsp.
Recipe with photos step by step:
Prepare the beets - choose the most delicious and sweetish beets, peel them, wash them, and dry them. 
Using a special grater, chop the beets - grate them into oblong thin shavings. Transfer the grated beets to a bowl. 
Heat vegetable oil in a frying pan. Add spices for Korean carrots here, then heat the oil with spices so that they fully reveal their aroma and taste. 
Pour hot oil with spices into the beets. 
Add salt, sugar to the beets, you can throw in a couple of pinches of pepper. 
Separate the garlic into cloves and press it through the press, add to the beets. Rinse and dry a bunch of fresh dill, chop the dill finely and add to the bowl with the beets. 
Add a little rice vinegar into a bowl with beets. 
Mix the beets well with all the ingredients; you can apply pressure so that the beets marinate faster. Leave the beets at room temperature for 2-3 hours, then refrigerate for another 5-6 hours. That's all, you can take a sample. 
Enjoy your meal!
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