The debate over the “correct” marinade for vegetable salads in Korean is not even going to subside. Some insist on the mandatory use of coriander grains, others agree on the same spice, but in ground form. Some people believe that it is necessary to prepare an aromatic mixture based on the oil in which the onions were fried. But you can’t add it directly to the dish, because it will spoil the taste. Where is the truth? What does national Korean cuisine say about this? But she doesn’t say anything, because the vegetables we are used to, such as carrots, beets and cauliflower, are usually not cooked in Korea. Except in Russian restaurants. So feel free to add what you think is necessary, it won’t be a gross mistake. I think you love it, and you probably even have a signature way of preparing it. This means that you will definitely like Korean beets; their recipe at home is not much different from carrots. But the appetizer is also very tasty. Don't be afraid of the specific beetroot aftertaste. We will mercilessly “kill” it by heat treatment and marinating in aromatic seasonings. Meet our domestic vitamin salad with Far Eastern flavor.

Required ingredients:

How to prepare spicy beets in Korean (recipe with photos at home):

To get rid of the unpleasant taste, the main ingredient must be boiled. Are you using a young vegetable? Omit this procedure. It does not have a specific taste or smell. Wash the root crop thoroughly with a stiff brush to remove any remaining soil. Beets will be amenable to heat treatment in their “uniform”. Fill a saucepan with clean water and place it on the stove. Lower the beets. Cook until boiling. Cook for another 5-7 minutes.
Remove the vegetable with a slotted spoon. Cool under running cold water. Or leave at room temperature until completely cool. The beets will remain firm and crisp, but will no longer have an off-putting taste.
Peel off the skin. Cut off the ends.
Grate the root vegetable on a special grater for Korean salads or on a regular coarse grater. You can chop it with a knife into thin strips.
Add garlic to taste. If you like spicy dishes, feel free to add the whole head. For those who like softer snacks, 4-5 cloves per kilogram of the main ingredient will be enough. Grind it with a knife, a kitchen press, or finely grate it.
Place the grated beets into a deep marinating container. It is better to use glass or enamel dishes so that the appetizer does not turn it an intense beet color. I had a plastic bowl, and I had a hard time cleaning it. Pour in vinegar. You can use both table (6 percent concentration), apple or light wine. Stir. Place chopped garlic on top. Add salt and sugar. Adjust the amount of the latter depending on the sweetness of the beets. And add salt to taste.
Heat odorless sunflower oil in a thick-bottomed frying pan. Instead, you can take sesame, corn or olive. But it must be deodorized. Heat it for several minutes over medium heat until white smoke appears above its surface. Add dry spices and sesame seeds. Add the latter according to availability and desire. Stir quickly. Remove the dressing from the heat immediately, otherwise it will burn.
And pour over the beets. Try to get on the hill with garlic. The hot oil will reveal the aroma of the dressing, which will make the snack even more tasty and fragrant. By the way, you can make the dish with ready-made seasoning. Since a set of spices specifically for cooking beets in Korean has not yet been invented (at least, I have not yet seen one on sale), use seasoning for carrots. They are different. Choose the one that is most natural and suits your taste. Don't like spicy food at all? Avoid adding red hot pepper. Put black. And if you don't have dried coriander seeds, use greens. A few sprigs of cilantro are enough. Chop it with a knife and add it at the very end.
Try after 2-3 hours. But the taste and aroma of the salad will reveal itself after a day of marinating. Korean-style beets are good at home for “heavy” meat. It warms up the appetite and promotes good digestion. The appetizer is suitable for both a Lenten menu and a festive one.

Korean cuisine is delicious and simple. From the most ordinary root vegetable you can prepare a spicy salad with an unusual taste if you marinate it correctly and season it 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.

Korean beets can be prepared in many different ways, but there are a few common features that need to be considered 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, vegetable oil, different types of ground pepper and 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, 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, we will introduce you to the simplest recipes on how to cook beetroot in Korean very quickly:

1. 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.

1. 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:

1. 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).

1. 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:

1. Prepare 500 g of beets for pickling.
2. 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.
3. Add ½ cup of heated vegetable oil to the beetroot and mix everything.
4. 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:

1. Prepare 1 kg of beetroot for cooking, first boiling it until soft.
2. Add 5 k peppers, 10 g each of salt and ground coriander (to make the beets fragrant, 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.
3. Mix everything, and then pour 10 ml of vinegar and 60 ml of heated sunflower oil into the beetroot.
4. 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 has a rich taste and unusual color.

To make this snack, you need:

1. Cut 1 head of cabbage into squares.
2. Grate 2 raw beets on a special grater.
3. Cut 1 onion into half rings, chop 6 cloves of garlic as finely as possible.
4. 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.
5. 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. The result is a salad with a spicy taste, which is at the same time moderately sweet and spicy. To prepare this snack, you need:

1. Grate 2 carrots and beetroot.
2. 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.
3. 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:

1. Squeeze 1 head of garlic into it.
2. 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.
3. Pour the marinade into the beets, mix everything and add 2 tbsp. vinegar.
4. 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:

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

1. Prepare straws from 1 kg of beets.
2. Add 1 tsp to it. salt with sugar, as well as 1 tbsp. vinegar.
3. Mix everything, and then heat ½ cup of vegetable oil, into which dip the chopped garlic (you will need 6 cloves).
4. Pour the oil into the beets, mix everything and add 50 g of sesame seeds.
5. 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 (the result is a hearty dish that you can eat without anything):

1. Prepare 1 kg of beets.
2. Sprinkle the resulting straw with 1 tbsp. salt and mix everything. Let the salad sit for 1 hour.
3. Cut 2 onions into half rings and fry them in 100 g of vegetable oil.
4. 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 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.

1. Fresh or peeled, chopped or grated.
2. Season vegetable shavings with marinade, mix and leave to soak.
3. 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. It is preferable to use dark varieties of vegetables, which, in addition to their bright color, have a sweet, juicy, delicate taste and 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

1. Prepare and grind the beets.
2. Chop the garlic, fry it together with coriander and pepper in hot oil for a few seconds and add it to the beetroot chips.
3. Pour vinegar into the vegetables, add salt and sugar, stir.
4. In 2-3 hours, the spicy Korean beets will be ready.

Korean cabbage with beets

Instant Korean style will effectively complement any meal and delight you with its excellent piquant taste, bright appearance and appetizing 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

1. Cut the cabbage leaves into cubes, grate the peeled beets.
2. Combine vegetables in a bowl, add garlic and onion.
3. Bring water to a boil, add sugar, salt, pepper, boil for 5 minutes, remove from heat, stir in vinegar.
4. Pour the resulting marinade over the vegetables.
5. 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 with a small amount of 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

1. Chop the vegetables, add salt, flavor with a pinch of sugar, and knead thoroughly with your hands.
2. Season the mixture with spices, add vinegar, garlic, oil, more salt and sugar if necessary, and mix.
3. 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-style beets, the most delicious recipe for which you will learn below, are prepared with a dressing of oil, flavored by frying onions in it until richly golden, which gives the appetizer a special originality. The dish acquires a rich taste the next day, soaked in 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

1. Grind the beets, add some salt, add sugar and vinegar, knead with your hands, and leave for 2 hours.
2. The juice is drained, garlic, coriander, pepper and hot oil are added, in which the onions are first fried.
3. Korean beets will be ready in 2 hours, but it is better to leave them in the refrigerator overnight.

Korean boiled beets - recipe

Korean-style boiled beets, prepared according to the following recipe, are more tender than appetizer options with raw root vegetables, but retain 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

1. Prepare the beets, boil them, dip them in ice water for a minute and peel them.
2. Grind the vegetable, add salt, sugar, vinegar, mix.
3. Heat the oil, add two types of pepper, coriander, garlic, mix and immediately add to the beet mass.
4. 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 the valuable properties of the finished snack 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

1. The root vegetables of beets and carrots are ground and ground with salt, the stems and tops are cut.
2. Combine the ingredients, add onion, garlic, orange and lemon juice, oil, coriander and honey to taste.
3. 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

1. Fry chopped onions and peppers in oil, add sesame seeds, season the mixture and mix with beets.
2. Season with herbs in Korean style and serve.

Korean beets for the winter

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

We often buy or prepare carrots ourselves in Korean, but you can make salads from other equally tasty vegetables. For example, you can make many Korean salads from beets, which will turn out tasty and aromatic.

Spices and various sauces will make this vegetable even better and juicier. In addition, it can be supplemented with other vegetables and various dressings, and the taste will only get better. So, how to make beets in Korean?

Probably few people have tried to make this appetizer, because it is a fairly new dish. Therefore, it is worth taking note of the following cooking methods.

Korean beet recipe at home

Ingredients	Quantity
beets -	2-3 root vegetables
bulbs -	1 head
garlic -	3-4 large teeth
sugar -	1-1.5 teaspoons
salt -	pinch
spices for Korean carrots -	1 dessert spoon
ground paprika -	to your liking
a mixture of black and red hot peppers -	optional
umami (powder) -	A little
table vinegar -	½ large spoon
boiled water -	half a glass
vegetable oil -	2 large spoons
Cooking time: 60 minutes	Calorie content per 100 grams: 130 Kcal

How to cook:

1. The beets must be thoroughly washed, peeled and rinsed again;
2. Next, use a special grater designed for Korean carrots to grind the vegetable. If you don’t have one, then you can grate the beets using a grater with large teeth;

1. 1. Place the grated beets in a deep bowl, add sugar and salt to it;
   2. Pour half a tablespoon of table vinegar into half a glass of boiled water, dilute it and pour it into the vegetable;
   3. Mix everything thoroughly with your hands and try to squeeze out the juice. After stirring, leave to stand for a while;
   4. Next we do the dressing. Peel the skin from the onion and cut into small squares;

1. 1. Place a frying pan on the stove, pour in vegetable oil and heat it up;
   2. Add all the seasonings except umami to the hot oil;
   3. Add onion to the seasonings, mix everything well and leave to fry for several minutes;

1. 1. Then peel the garlic and squeeze it with a garlic clove. Place in frying mixture of onions and seasonings;
   2. Mix everything and leave to fry for another 2-3 minutes;
   3. Remove the dressing from the heat and immediately transfer it to the bowl with the beets, mix all the ingredients thoroughly;

1. At the end we add umami.

Korean beets with cilantro: recipe

For the salad you will need:

• A kilogram of beets;
• Green cilantro – 20-30 grams;
• Ground black pepper – 1 teaspoon;
• A pinch of ground paprika;
• Garlic – 1 head;
• A pinch of coriander;
• White wine vinegar – 50 ml;
• 1 dessert spoon of apple cider vinegar;
• Olive oil – 80 ml;
• Salt - to your taste;
• 1.5 teaspoons of sugar.

Cooking period: 2 hours 30 minutes.

How many calories - 128.

How to prepare:

1. Beet root vegetables must be thoroughly washed to remove dirt. We remove all the skin from them;
2. Place the beets in a metal bowl, add water and place on gas;
3. After the water boils, reduce the heat and boil for 15 minutes;
4. Remove the vegetable from the water and leave to cool. Cut the cooled root vegetables into thin strips;
5. Place the strips in a bowl, add salt and sugar;
6. Then add all the spices except cilantro;
7. Peel the garlic and squeeze it with a garlic clove. Add to the beets;
8. In a bowl, mix two types of vinegar and add olive oil. Season the salad with this mixture and mix well. Let it brew for 2-3 hours;
9. Rinse the green cilantro and chop into small pieces;
10. Just before serving, add chopped cilantro to the salad and mix.

Korean cabbage with beets

Components:

• 1 fork white cabbage;
• 3 beet roots;
• 4 garlic cloves;
• Half a glass of table vinegar 9%;
• Granulated sugar – 130 grams;
• 2 large spoons of salt;
• 10 pieces of allspice in peas;
• 4 pieces of bay leaf;
• 2 large spoons of vegetable oil.

Cooking time: 1 hour of cooking and 24 hours of marinating.

Calorie content – ​​135.

How to cook:

1. First, chop the cabbage. The forks should be cleared of old leaves. Then cut it into medium squares measuring 3x3 cm;
2. Very dense and hard veins must be removed;
3. The beets must be grated with a Korean carrot grater or cut into thin strips. You can use a regular grater with large teeth;
4. Peel the garlic cloves and cut into thin slices;
5. Then place cabbage, beets, garlic in a deep container and mix thoroughly with your hands. Transfer to any large jar or bottle;
6. Making marinade for pouring. Pour a liter of water into a metal bowl and place it on the stove;
7. After the water boils, add sugar, add some salt, add bay leaf, allspice and add vegetable oil;
8. Let it boil for about 10 minutes. Then remove from heat, take out all the spices, add vinegar, stir;
9. Pour marinade over cabbage and beets;
10. Then we press everything down with a plate so that the marinade protrudes slightly above the cabbage;
11. After the marinade has cooled, put it in a cool place for a day.

Korean beets for the winter

What ingredients will you need:

• Beets - half a kilogram;
• One medium sour apple;
• 2-3 small onion heads;
• A glass of table or apple cider vinegar;
• 100 grams of granulated sugar;
• Lemon - half;
• 3-4 garlic cloves;
• A pinch of salt;
• 1 teaspoon cumin;
• A pinch of grain mustard;
• A few cloves;
• A couple of bay leaves.

Cooking time: 1 hour 30 minutes.

Nutritional value – 152.

How to prepare:

1. The beets need to be thoroughly rinsed, placed in a pan, poured with water and boiled;
2. You can also bake it, to do this you need to peel off the skin. Cut into small pieces, rub with salt, place on a baking sheet and pour over oil. It should be cooked for about 20-30 minutes.
3. While the beets are preparing. Wash the apple, cut into cubes, remove all seeds;
4. Pour vinegar into a metal bowl, place apples and put on fire. Boil them for 15 minutes;
5. Next, peel the skins from the onions, cut them into squares and place them in a container with apples;
6. Pour salt and granulated sugar into it;
7. Cut boiled or baked beets into cubes;
8. Squeeze the juice from one part of the lemon to the apples and onions;
9. Place beet slices into a container with apples;
10. Add a pinch of grain mustard and cumin;
11. Peel the garlic cloves, cut into slices and place in a container with the rest of the ingredients;
12. Then add bay leaf and cloves. Boil everything for about 20 minutes;
13. The jars need to be boiled together with the lids;
14. Next, using a small ladle, put the salad into the jars, tighten the lids with a key for rolling the lids;
15. We put the jars in a dark place and cover with a warm blanket. Leave it in this state for 7 days.

Korean beets with vegetables

What you will need:

• 2 fresh cucumbers;
• Beets – 1 piece;
• One sweet pepper;
• 3-4 garlic cloves;
• 1 small spoon of coriander seeds;
• A small piece of hot chili pepper;
• Vegetable oil – 50 ml;
• Balsamic vinegar – 1 large spoon;
• A little salt.

How long does it take to prepare – 3 hours.

Calorie content – ​​145.

Let's start cooking:

1. Wash the beets, peel off the skin and cut into thin strips;
2. Rinse the cucumbers, remove the skin and chop into strips;
3. We wash the sweet pepper, peel the seeds along with the stalk and cut into strips;
4. Place the chopped vegetables in a bowl, add salt and coriander;
5. Peel the garlic cloves and chop them into small pieces, add them to the vegetables;
6. Season with balsamic vinegar;
7. Pour oil into a frying pan and heat it;
8. Pour hot oil into the vegetable slices;
9. Chop a piece of hot chili pepper into small pieces and season the salad;
10. Mix everything and leave for 2-3 hours.

Korean carrot and beet salad

What you will need:

• 2 beet roots;
• 2 carrots;
• 2-3 garlic cloves;
• Korean carrot spices – 2-3 small spoons;
• A pinch of salt;
• Table vinegar – 80 ml;
• Vegetable oil – 3 tablespoons;
• 30-40 grams of sugar.

Cooking time: 1 hour.

Let's start cooking:

1. We wash the beets and carrots and remove the skins;
2. Then the root vegetables should be grated with a special grater for Korean salads; if you don’t have one, you can use a regular one;
3. Place the vegetables in a deep bowl, add some salt and granulated sugar. Mix with your hands;
4. Peel the garlic cloves and pass them through a press, add them to the vegetable slices;
5. Then season with spices
6. In a small cup, mix vegetable oil and vinegar. Pour the dressing over the salad.

• For salad, it is advisable to use young beets. If it is old or a little lethargic, then it should be placed in cold water for a couple of hours;
• The oil must be of high quality, without foreign odors and tastes;
• You can add sesame seeds, walnuts and raisins to the salad;
• You can also add beet tops to the Korean beet salad; they should be chopped into small pieces;
• Beets can be grated with a special grater for Korean salads, as well as grated with a regular grater with large teeth. If you don’t have these graters, then you can simply cut it into thin strips with a knife.

Korean beets will diversify your menu. It will be an excellent addition to fish or meat dishes. It can also be used for a holiday menu; the bright color of the root vegetable will decorate the holiday table and become its highlight.

Bon appetit!

Hello, my dear friends, today we will have Korean beets. Just recently I published and now it’s time for beets. Lately, something has 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 each ground red hot pepper and black pepper, 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 we pour the ready-made dressing 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