Beets are not a rare guest in salads, but they are used there mainly boiled or baked. I propose to look at it from the other side and use it in its raw form, namely, to cook beets in Korean. The recipe is simple. It turns out very tasty, juicy and spicy salad. Fans of dishes with a “Korean motif” will definitely appreciate it.
For those who are experimenting with raw beets for the first time, and perhaps are somewhat afraid of their specific taste, I hasten to reassure them - they are hot. salad dressing and short-term marinating completely remove this taste. At the end you will get an amazingly delicious salad!

Ingredients:

• beets – 2-3 pcs. (about 500 g),
• garlic (large) – 2-4 cloves,
• onion – 1 small,
• sugar – 1-1.5 tsp,
• salt - to taste,
• seasoning for Korean carrots– 1 tsp,
• paprika (ground) – 1 tsp,
• ground pepper (red, black) - to taste,
• umami (powder) – a pinch,
• vinegar essence – 0.5 tbsp. l.,
• boiled water – 3-4 tbsp. l.,
• vegetable oil– 50 ml.

How to cook beets in Korean

Wash the beets, peel them and grate them on a Korean carrot grater. If you don’t have one, use a regular grater with large teeth. Place the grated beets in a deep bowl, add sugar and salt.

We dilute the vinegar essence with warm water and add it to the beets. Knead the beets thoroughly with your hands, rubbing them lightly, then set them aside for now.

Next, we begin preparing the dressing. Peel the onion and cut into small cubes. Heat the oil in a frying pan, add all the seasonings, except umami, and onion. Fry everything until the onion is lightly golden - this is about 3-5 minutes. Then pass the garlic through a press, add it to the onion and seasonings, fry everything for a couple more minutes and remove from the heat. Hot dressing water the beets and mix our salad.

Regarding the seasoning for Korean carrots, it is advisable to choose one that does not contain any flavor enhancers and food additives, because it is undesirable to heat such a seasoning. If this is exactly what you have, add it to the already ready salad and exclude umami from the recipe.

Lastly, add umami to the salad. This is a flavor enhancer (aka monosodium glutamate), we sell it in the same department where everything for making sushi is. The use of umami is not particularly important, but it is this seasoning that will give the salad that unique richness of taste that is usually found in store-bought Korean salads, and which homemade salads sometimes lack so much. You know, it happens that everything seems to have been put according to the recipe, but you still feel like something is missing? This is it!

Now that the cooking process is finished, cover the salad, leave it to brew for a couple of hours and you’re done. You can treat yourself!

Very tasty spicy beets for a snack. Here is another similar recipe for Korean beets. Here the beets are cooked with pickled onions, which give the appetizer its pungency and aroma. Due to this, slightly less spices are used. Beetroot is not heat treated, but is used in fresh, thereby saving everything useful material, of which there are many in it.

Ingredients:

• 2 beets (400 g);
• 1 small onion (100 g);
• 4 tsp vinegar;
• 2 tbsp. water;
• 2 tbsp. Sahara;
• 2 tbsp. vegetable oil;
• 1 tbsp. spices for Korean carrots;
• salt to taste.

Korean beetroot recipe

1. First of all, you need to prepare the onions. Peel the onion and cut into thin quarter rings.

2. Prepare the marinade. Mix water with sugar and vinegar.

3. Pour the marinade over the onion, squeeze it with your hands and leave to marinate.

4. Clean and wash the beets. Slice thin slices using a vegetable cutter.

5. Pour beets into the onions, add spices for Korean carrots and vegetable oil.

6. Mix everything and compact it tightly. Leave to marinate for 1 hour.

Korean beets ready! Bon appetit!

Beetroot in Korean is tasty dish, which can appeal to all family members. Many housewives love to cook it at home. Very little time is spent on its preparation, and the result is very unusual salad, which can be taken out of the jar at any time. There are also recipes for Chinese beet salad. Beets cooked in Korean and Chinese can even be served on festive table, if you put it in a beautiful salad bowl.

On top it can be decorated with a sprig of dill or parsley. For such a workpiece select a vegetable that is bright red in color, not rotten or affected by pests. Here are the most popular recipes beet salad, which is prepared in Korean and Chinese.

The benefits and harms of beets

This vegetable has always been considered effective remedy , helping against numerous diseases. Beets contain calcium, potassium, magnesium, organic acids, vitamins B and C, etc. Thanks to folic acid the functioning of the female reproductive system is normalized, and in men it improves the quality of sperm.

This root vegetable brings great benefits cardiovascular system because it removes bad cholesterol. Thanks to beets, blood vessels are perfectly cleansed and strengthened. It is recommended for use by people with intestinal problems. In addition, it is considered a natural laxative.

Nutritionists advise eating salad from fresh vegetable people with blood flow problems. However it is prohibited to those who have diseases of the stomach and intestines. Those people who have a tendency to allergies should forget about this salad. They may experience dermatitis, skin rashes, itching, redness and swollen lymph nodes. In addition, people with kidney problems should avoid Korean and Chinese beet salad.

Korean beetroot recipe

The recipe for Korean beets, prepared at home, is quite simple and affordable. It tastes like reminiscent of Korean carrot salad, only the ingredient is beets, so it turns out very tender. For this recipe you will need the following components:

Instead of seasoning for Korean carrots, you can use paprika, ground coriander, cumin, black ground pepper. Such spices are added to taste.

The cooking recipe begins with the beets being washed and peeled. If the vegetable has dense fibers in the middle, they must be deleted because they turn out tough and tasteless. The root vegetable is grated, and the smaller the pieces, the better it is soaked in vegetable oil with garlic and spices. A mixture of spices or the selected seasoning is added to it. Mix everything and add sugar, salt and pepper. Salt and sugar help the fibers become tender and soft.

The beets release a little juice, making the salad more watery. Also add vegetable oil, preferably flavored, which is intended for frying and squeeze out vinegar and garlic. All components are combined and the finished Korean salad is placed in the refrigerator for 3 hours. It is served both as a salad and as an appetizer.

Korean beet recipe with sesame seeds

Many people like this recipe, prepared at home, because The salad turns out not only piquant, but also spicy in taste. The toasted sesame adds crunch.

For this dish you need:

It is best to chop the beets, then the slices are very thin, they are soaked faster and give juice. Add salt and put in a cold place for 2 hours. They begin to prepare other ingredients. The onion is cut into half rings and fried until golden color V sunflower oil. Sesame seeds fry in a dry frying pan.

Remove the beets from the refrigerator and pour out the resulting juice. Add fried onions with butter, seasoning, vinegar, cinnamon and garlic to it. Mix everything thoroughly and sprinkle with sesame seeds before serving.

Chinese beet salad recipe

To prepare beet salad in Chinese, you will need the following components:

Such Chinese salad recipe begins with the pork loin being cut into thin slices, salted and quickly fried on olive oil. Remove from heat, add sugar and stir. Chopped onions are also fried in olive oil. Beets, carrots and apples are grated coarse grater, mix and pour soy sauce. Thin strips of pepper are mixed with pork, and the greens are chopped. Mix everything, put it in a salad bowl and season with mayonnaise and vinegar. The Chinese salad is ready.

Thus, beets in Korean and Chinese, prepared at home, turns out very tasty and provides great variety. daily menu. It can complement meat and fish dishes. And if you put the salad on the festive table, the bright color of the root vegetable will wonderfully decorate it.

Recipe for making Korean beet salad with onions at home. This bright, tasty and healthy salad It is prepared on the basis of raw beets, seasoned with various spices and seasonings, and then marinated for several hours. This salad is considered dietary dish, despite the minimal addition of vegetable oil. To make this salad as healthy as possible, season it with a natural bite: apple, rice, wine or any other. Korean beets are infused (pickled) for 8 hours, but if you leave it for a day, you will not regret it, the salad will become even more tasty and aromatic. Be sure to add some fresh parsley to the salad before serving - this will refresh it and make it more appetizing.

Required ingredients:

500 g beets;

1 – 2 onions;

3 tbsp. spoons of vegetable oil;

2 cloves of garlic;

1/2 teaspoon coriander;

1 tbsp. spoon of sugar;

1 teaspoon salt (to taste);

2 tbsp. spoons of 9% vinegar (table, rice, apple or lemon juice);

A pinch of ground black pepper;

A pinch of red pepper;

Fresh parsley.

How to cook:

To prepare beets in Korean, it is best to take burgundy-colored root vegetables; most often they are cylindrical in shape. Wash and peel the beets. Using a Korean salad grater (I used one with large holes), chop the beets into a cup.
Season the beets with salt and sugar, stir the salad and leave for a few minutes.
Meanwhile, clean onion and cut into half rings. If the onion is small, take two, it will be barely noticeable in the salad. Pour vegetable oil into a hot frying pan and add chopped onion.
Fry the onion until transparent for 6 - 7 minutes, that is, until fully cooked.
Place freshly fried onions in a cup with beets. Peel a couple of cloves of garlic, chop it with a knife or put it through a press and add to the salad. If you want a spicier salad, you can add more garlic. Do not forget that garlic passed through a press gives a sharper taste and more pronounced smell of garlic than chopped with a knife.
Next, add the rest of the seasonings to the salad - a pinch of ground black and red pepper (again, to taste), coriander. Before adding coriander, it is advisable to crush it a little with a masher or mortar and pestle. If you don’t like the taste of coriander, then you don’t have to add it at all, although it is what gives interesting taste beets When adding vinegar to salads, I try not to make it easy. table vinegar, but some healthy one, for example, apple, rice or wine. And instead of vinegar, beets can be seasoned with freshly squeezed lemon juice.

Stir the salad and leave to marinate for 6 - 8 hours, you can leave it in the refrigerator overnight. Just transfer the beets to an airtight container.
Korean beet salad is ready, place it on a serving plate and garnish with fresh parsley.
If desired, this salad can be additionally seasoned with sesame seeds. Korean beets can be stored in an airtight container for about 16-20 days, only the container needs to be shaken periodically so that the marinade covers the root crop and the beets do not dry out.

Calories: Not specified
Cooking time: Not indicated

For lovers of delicious spicy 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, it fits perfectly here already ready set 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 - to 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. Bun fresh dill rinse and dry, 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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