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Red beet leaves in Korean cuisine. Korean beets - a simple and tasty recipe at home. Korean pickled beets – recipe

Korean beets are simple and delicious snack-a salad that 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 a gentler method of preparing beets, which I really liked. In this case, the beets need to be boiled a little, 10-15 minutes is enough. I had a 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 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 hot peppers. 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 hot water over the beets. scented oil 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 cuisine is delicious and simple. From the most common root vegetable you can prepare spicy salad With unusual taste, if properly marinated and seasoned with spices. In this article we will present you with several recipe options with photos on how to cook beets in Korean.

Cooking beets in Korean: what is the secret to preparing a delicious preparation?

Beets prepared using Asian technology are a real godsend for housewives, because they are prepared quickly, are cheap and can always be found in any store or market in unlimited quantities. In addition, beets are a storehouse of vitamins, which are also very tasty.

You can cook beets in Korean different ways, however, there are a few general features that need to be taken into account in any recipe:

To properly cut beets, you need to use a special grater so that the root vegetable turns into a thin and long straw. In this form, the beets will absorb all the spices and seasonings that will be added to it.
Korean seasonings are a variety of savory spices that are often used in Asian cooking. You need to be able to prepare a mixture of garlic pulp, vinegar, oil plant origin, different types of ground pepper with coriander. Sometimes housewives add suneli hops.
Beets do not have to be boiled or baked. You can pickle it raw. The main thing is that the vegetable is in the marinade for 4-5 hours in a row.
Burak in Korean can be eaten immediately after cooking or prepared for the winter.
If you decide to weld beetroot, keep in mind that it should not turn out too soft. You need to achieve such an effect that the beets crunch a little, but are not soggy.
When preparing a dressing for Asian beetroot salad, you need to use heated, flavored, refined vegetable oil. To do this, add garlic gruel with onions and spices to taste to the heated oil. Just look at the fact that the vegetables were not fried in oil. It is enough for them to stay in it for 5 seconds.
To achieve a balanced taste, in addition to spices, you need to add sugar to the beets.
If you are making preparations for the winter, then be sure to add any vinegar to the marinade (as a rule, ordinary table vinegar is used) or lemon juice.
Asian beets can be decorated with herbs, nuts or seeds.
Such beets can be eaten as an independent dish or consumed as an appetizer or side dish for meat dishes.
You can store beetroot prepared using Korean technology in the refrigerator in the basement. Don't worry about the taste; it won't spoil if it stays in the refrigerator for a long time.

Korean beets: recipes for home cooking

There are many technologies by which you can prepare spicy beetroot. Since this is a fairly accessible product for everyone, you can experiment with recipes and prepare several at once to decide which Korean beetroot you personally like. Preparing this salad will not take much time - 15 minutes will be enough.

We will introduce you to several recipe options. The amount of spices and other additives indicated in them is a subjective matter; you can add as many of them as you need. But keep in mind that the total calorie content of Korean beets will depend on the amount of ingredients used. Approximately 100 g of this dish contains 125 calories.

Korean beets: a quick way to prepare a snack

First, let us introduce you to the most simple recipes How to cook beetroot in Korean very quickly:

Recipe No. 1:

Take 500 g of core vegetable, wash it and peel it. Grate it on a special grater. If you don’t have such a kitchen device, you can do the cutting by hand, but it will take you much longer.
Place the beetroot straws into a deep bowl and mash them with your hands so that they release a little of their juice.
Add 10 g of ground red pepper, dried garlic, coriander and sesame to the borage preparation. Then sprinkle with 2 g of ground black pepper and the same amount of salt. Stir the beets and pour in half a glass of vegetable oil and 2 tbsp. table vinegar. These 2 ingredients need to be preheated.
After the beets are ready, cover them with a lid and put them in the refrigerator to marinate for 4 hours. These beets can be served with meat or potatoes.

Recipe No. 2:

Prepare 1 kg of beetroot in exactly the same way as we described above (this point will be repeated in all the recipes below, so we will not mention it anymore).
Mash the grated beets, add a special seasoning to it, which is intended for cooking carrots in Korean - 2 tbsp. Grind 6 cloves of garlic and add them too. Heat half a glass of vegetable oil mixed with 20 g of vinegar and pour everything into beetroot. You can also store it in the refrigerator and serve it as a side dish for meat.

Beets in Korean: how to prepare for the winter?

In order not to waste time preparing Asian beetroot in the winter, you can make several jars of preparations for the winter. Canned beets with spicy seasonings are no less tasty than fresh ones. We present to you several recipes for canning beets:

Recipe No. 1:

Boil 1 kg of vegetable and prepare it for canning (grate it).
Add 10 g of salt and 20 g of sugar to the beetroot, mix everything, and then add 60 ml of table vinegar.
Heat 40 ml of vegetable oil, add 10 g of red and black ground pepper to it.
Chop the head of garlic and add the resulting mixture to the beets.
Compact the beetroot into jars, which must first be sterilized (sterilization is needed if you are going to store the workpiece in the basement for a long time).

Recipe No. 2:

Take 1 kg of beetroot (there is no need to weld it additionally).
Grate it on a special grater and immediately place it in jars, which must be sterilized.
Prepare the brine - boil 500 ml of water, add ½ tsp to it. ground red and black pepper, 1 tsp coriander, the same amount of salt, 1 tbsp. sugar and 4 tbsp. vinegar with vegetable oil. Chopped garlic is also added. For this recipe you will need 6 cloves.
Fill the beets with brine, roll up the jars and wrap them in a blanket.

Korean beets in marinade: cooking sequence at home

The traditional recipe for Asian beetroot involves marinating it raw. What you need to do to make a classic snack:

Prepare 500 g of beets for pickling.
Pour the grated beets into a deep bowl, add 5 g of salt and 10 g of sugar. Mix everything and then pour in 1 tbsp. vinegar, add chopped garlic (you will need 3 cloves) and 20 g of special seasoning intended for cooking carrots in Korean.
Add ½ cup of heated vegetable oil to the beetroot and mix everything.
Place the finished snack in the refrigerator to let it steep.

Boiled Korean beets: how to make a delicious dish from a simple root vegetable?

If you don't really like crispy beets made with hot spices, you can boil them until they are soft so that they melt in your mouth and leave a spicy aftertaste. To do this, you need:

Prepare 1 kg of beetroot for cooking, first boiling it until soft.
Add 5 k peppers, 10 g each of salt and ground coriander (to make the beets aromatic, it is better to grind the coriander yourself), 20 g of sugar and a pulp of crushed 6 cloves of garlic to the beet straws.
Mix everything, and then pour 10 ml of vinegar and 60 ml of heated water into the beetroot. sunflower oil.
Sprinkle beetroot with chopped cilantro and place in the refrigerator to steep.

Korean-style beets with the addition of white cabbage?

If you are bored with traditional pickles, you can prepare beetroot with cabbage using Korean technology. The result is a spicy salad that rich taste and unusual color.

To make this snack, you need:

Cut 1 head of cabbage into squares.
Grate 2 raw beets on a special grater.
Cut 1 onion into half rings, chop 6 cloves of garlic as finely as possible.
Prepare the marinade - boil 1 liter of water, add 20 g of salt, a glass of sugar, 2 bay leaves, 5 peppercorns. Let everything boil for 10 minutes, and then you need to add 2 tbsp. vinegar and the same amount of vegetable oil.
Pour the marinade over the cabbage and beets and leave the salad for 8 hours. The appetizer can be kept at room temperature rather than in the refrigerator.

Korean-style beets with the addition of carrots: what should be done and why?

You can mix beets with carrots in Korean. Get a salad with spicy taste, which is moderately sweet and spicy. To prepare this snack, you need:

Grate 2 carrots and beetroot.
Make a marinade for vegetables using Korean carrot seasoning (3 tbsp), 5 cloves of garlic, ½ tbsp. salt and sugar, ½ cup vegetable oil, 1 cup regular vinegar.
Pour the marinade into the refrigerator and let it sit for several hours, covered.

Korean beets: a delicious appetizer for the holiday table

Delicious beets using Korean technology with a spicy aroma, sweetish taste and spicy aftertaste can be prepared according to the following recipe:

Squeeze 1 head of garlic into it.
Heat 100 ml of vegetable oil in a frying pan, to which you need to add 1 tsp. various peppers, including salt and paprika. Also add 2 tsp for taste. coriander and 3 tsp. Sahara.
Pour the marinade into the beets, mix everything and add 2 tbsp. vinegar.
Place the beets in the refrigerator to steep for 2 hours.

Korean beets: how to make a spicy but tasty snack?

If you like to use apple cider vinegar as a spice, then you will really like this Korean beetroot recipe:

Prepare straws from 2 beet roots.
Sprinkle beets with 1 tsp. sugar, salt and immediately pour 2 tbsp. apple cider vinegar.
Mix everything so that the beets release a little juice. To do this, you can crush it a little.
Heat 2 tbsp. vegetable oil, add chopped garlic (6 cloves), 1/2 tsp. coriander, various ground peppers.
Pour the oil into the beetroot and mix everything thoroughly.
Place the salad to steep in the refrigerator.

Korean beets with sesame seeds

Asian beets, to which sesame is added, are very healthy and tasty:

Prepare straws from 1 kg of beets.
Add 1 tsp to it. salt with sugar, as well as 1 tbsp. vinegar.
Mix everything, and then heat ½ cup of vegetable oil, into which dip the chopped garlic (you will need 6 cloves).
Pour the oil into the beets, mix everything and add 50 g of sesame seeds.
Place the finished snack in the refrigerator for a day so that the beets are saturated with aromas and spices.

Korean beets with sesame seeds and fried onions

If you decide to lose a few extra pounds, then you can cook beetroot with onions and sesame seeds (it turns out hearty dish, which can be eaten without anything):

Prepare 1 kg of beets.
Sprinkle the resulting straw with 1 tbsp. salt and mix everything. Let the salad sit for 1 hour.
Cut 2 onions into half rings and fry them in 100 g of vegetable oil.
Pour it all into the beets, add 2 tsp. coriander, sesame and red pepper. Add 1.5 cups of sugar and 100 g of chopped walnuts here. Stir everything and add ½ cup of apple cider vinegar. Some people add soy sauce instead.

You can add any ingredient to beets to make them delicious and flavorful. It all depends on your imagination and taste preferences.

Video: “Beets in Korean”

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

This traditional recipe dishes. The result is a hearty and juicy addition to meat.

Korean beets are tasty and aromatic.

Required Products:

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

Cooking process:

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

Delicious and simple recipe with cabbage

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

Required Products:

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

Cooking process:

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

Korean carrots and beets

With just a little time you can get something wonderful. independent dish with oriental taste.

The most popular and everyone's favorite snack.

Necessary products for cooking:

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

Cooking process:

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

With fried onions

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

Required Products:

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

Cooking process:

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

Boiled beets in Korean style

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

A great snack for every day.

Required Products:

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

Cooking process:

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

Korean salad option for the winter

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

Required Products:

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

Cooking process:

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

The fastest cooking method

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

It's very easy and quick to prepare.

Required ingredients for the dish:

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

Cooking process:

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

Korean pickled beets are, by and large, a winter dish. 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; preparing a snack at home is very simple and quick.

There are five delicious recipes for your attention, choose which one you like best.

Korean beets with coriander and onions

It will take no more than half an hour to prepare. 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 salad turns out even tastier and richer. For cooking, you can use ready-made seasoning for Korean dishes, preferably mild; it is always written on the package how much it will be needed per 1 kg.

TIME: 12 hours

Easy

Servings: 6

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.

Preparation

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 a plastic container. Leave to marinate for 12 hours.

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

When serving, the appetizer can be sprinkled with toasted sesame seeds.

Homemade Korean beets with sesame and garlic

You can cook a lot from this root vegetable. variety of dishes. But, having had enough of the usual vinaigrette and borscht, I want something new. There is such a recipe! Sweet and sour with spicy dressing - you can make it yourself.

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.

Grind into thin strips using a Korean carrot grater.

Add all the dry spices: coriander, ground red and black pepper. We also season with granulated sugar and salt. As a seasoning, you can also use a ready-made store-bought mixture for homemade Korean carrots

Peel the garlic clove and rinse in water. Then chop it with a knife on a 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 appetizer with a mixture of garlic and vinegar. Mix.

Before serving the Korean salad, 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. This recipe is an example of such a dish. 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, transfer it 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 some crushed ice. After cooling, remove the beet from the water and peel it.
Three on a special grater for Korean snacks. The result is long thin noodles. Transfer it to a cup or salad bowl. Watering apple cider vinegar and vegetable oil. Don't stir for now.
Now peel and rinse the onions and garlic. You can use red lettuce 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 flow through the onion, taking with it all the phytoncides (odorous and flavoring substances of the onion). 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.
Season the vegetable appetizer with a mixture of spicy spices. Mix thoroughly.
Leave under a closed lid (food foil or film) for 15-20 minutes in the refrigerator. This time is needed to marinate vegetables and fully develop the flavors of the spices.
We spread the beets in Korean style with onions and apple cider vinegar into a salad bowl for serving.

To add some variety to the Korean snack, 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 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 vegetables, 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 vegetable strips in a deep bowl, add granulated sugar and salt, pour in vinegar, and mix everything well. Leave for 10-15 minutes to marinate everything.
Peel the garlic, wash and pass through a garlic press, add spices to it (black and red pepper with coriander), stir.
Bring vegetable oil to a boil in a frying pan. 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 hot aromatic oil over the ingredients, 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 beets with Korean carrot seasoning

But this quick snack in Korean is prepared using a 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 included in 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 there. Korean carrots, 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 vegetables 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 a bowl with beetroot (you can throw out 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.

Useful tips

For the salad, choose 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 a tasteless and unsweetened beet, 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.

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.
Combine all ingredients in a 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!

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