Korean fresh beet salad. Video recipe for cooking beets in Korean

Korean beets are simple and delicious appetizer salad, which 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 water. cold water. Leave the beets in ice water for 10 minutes.

Then peel the beets and cut into small strips. You can use Korean grater, I cut 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 pepper. 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 the hot, fragrant oil over the beets and mix well again. Blot the oil from the frying pan thoroughly with beets, as if wiping it off with a rag, this prerequisite salad Koreans always do this 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-style beets are not difficult to prepare; they can be combined with other products. This is great independent snack, which has medicinal and dietary properties. In addition, beets have a positive effect on the process of hematopoiesis and metabolism.

Classic Korean pickled beets

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

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 - spicy salad, which 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.

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 put it in a frying pan with oil so that it fries 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.

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.
On hot frying pan With well-heated oil, add all the selected spices and chopped garlic. 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. Moreover, it is fresh vegetable is a source of longevity.

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.

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

Ingredients:

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

How to cook beets in Korean

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

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

Next, we begin preparing the dressing. Peel the onion and cut into small cubes. Heat the oil in a frying pan, add all the seasonings, except umami, and onion. Fry everything until the onion is lightly golden - 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 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!

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 Korean beets

Cooking time

calorie content per 100 grams

Here 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!

This dish is not purely Korean, but another appetizer invented by Soviet Koreans, from the family of chhe (cha, chhyae) salads, usually called Korean salads.

Not on the Internet classic recipe beets in Korean. In all recipes, although the same ingredients are used, their quantities vary, and sometimes very much. For example, for 1 kg of beets in different recipes It is recommended to take both half a glass and 2 tablespoons of vegetable oil. Naturally, questions arise: what recipe should I use? Which one is correct?

Now you don't have to suffer with the choice. After analyzing 10 ways to prepare this salad, I made the easiest to prepare and balanced recipe for Korean beets.

Ingredients for making Korean beet salad:

Beetroot – 500 g
Garlic - 3 cloves
Coriander, grains - 0.5-1 teaspoon
Ground red pepper - 1/3-1/2 teaspoon
Ground black pepper - 1/3-1/2 teaspoon
Salt - 1/2 teaspoon
Sugar - 1 teaspoon
Vegetable oil - 2-3 tbsp. spoons
Vinegar - 1-2 tbsp. spoons

About the ingredients, or more precisely about their proportions:
Beet- this amount of beets (500 g) is enough to prepare a salad in most cases. The proportions of the remaining ingredients mainly depend on your taste. And I’ll describe in detail what’s what.
Garlic- being processed with hot oil, it does not greatly affect the spiciness of the dish. As in other beet salads with garlic, it serves mainly to make it more appetizing.
Coriander- the amount of this seasoning depends entirely on your preferences and usually varies from 0.3 to 1 tablespoon of whole seeds. If you cannot stand the taste and smell of this spicy plant, it is possible to exclude it completely.
WITH peppers Same situation - add to taste. Indicated proportions They make Korean salad very spicy. Can't stand it hot pepper, put less, up to complete refusal of these spices.
Salts Half a spoon is enough for half a kilo of beets, but you can add or reduce it a little to taste.
Sugar neutralizes hardness spicy seasonings, vinegar and pepper, and highlights the aroma of coriander and garlic. If you absolutely do not accept sweets, add less, although even in such an amount the sugar is practically not noticeable.
Vegetable oil- regular, refined sunflower (you can do something else, without a pronounced taste), add as much as written - 2-3 tablespoons. This optimal quantity.
Proportion vinegar depends on its concentration. It is better to take a softer, natural one, rice or apple, 3-4% - 3 tbsp. spoons. We pour less sharp, grape, or table 6-9 percent.

How to deliciously prepare beet salad in Korean (step by step with photos):

1. The recipes I have studied use both raw and semi-cooked beets. And no matter how much you would like to save time on cooking, it would be more correct to boil the beets until half cooked. Firstly, this corresponds to the Asian method of preparing vegetables, and secondly, only half-boiled beets will produce strong and at the same time flexible straws. And in order not to bother too much with cooking, put the washed root vegetables in the microwave and cook for 3-5 minutes. I checked it - there is no difference from the one cooked until half cooked in a pan of water.

Let cool. We put on culinary gloves. One more nuance when working with beets any time - if you don’t want to walk around with bright red hands, use disposable culinary gloves. One pair lasts a long time.

2. Peel the root vegetables from their skins. It is better to do this not with a knife, but with a vegetable peeler.

3. We turn the beets into straws using a shredder, these are usually called “for Korean carrots.” It is better, if available, to use a larger grater than for carrots.

4. This salad should be made in a metal, preferably steel, bowl. Firstly, the beets can stain the container, and secondly, we will also be pouring boiling oil into it.
Pour salt and sugar into the chopped beets and pour vinegar.

5. Mix well. On top, in a heap, grate the garlic on an ordinary fine grater.

6. Heat the oil well in a small frying pan. Most of ground peppers pour the beets onto the garlic, and pour the smaller ones, along with lightly crushed coriander seeds, into the heated oil. You can also sprinkle one coriander into the oil.

7. Stir the pan using three circular motions. Three circular movements are exactly the three seconds needed for the aroma of the spices to unfold. Accordingly, if you have a frying pan without a handle, just keep it on the fire for as long as possible. And pour it into the salad, over the garlic and pepper.

8. This is the most effective way combining seasonings with beets. In some other recipes, they either put everything into the beets at once, which does not allow the spices to reveal their full flavor, or they add garlic along with all the spices to boiling oil, which, without the proper skills and dexterity, is fraught with overcooking of the seasonings, and, accordingly, their loss taste.
Mix everything thoroughly.

9. Let it sit for at least an hour, or better yet, several hours. And we serve it to the table. The salad can be garnished with diagonally sliced green onions and toasted sesame seeds.

The appetizer turns out appetizing and tasty, no worse than other Korean salads. Against the background of Korean-style carrots, which even lazy people now make using a bag ready to fill, Korean beets look fresh and unusual.

And finally, a couple of tips. If you don’t like the taste of coriander, do not add it, but fry coarsely chopped onion in oil, remove the browned rings, and also pour the heated oil into the salad. If you can't stand spicy food, don't add red pepper, and add only a pinch of black pepper for taste.

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