Red beet leaves in Korean cuisine. Korean beets: recipes for home cooking

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 take 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 connected and ready salad in Korean, put it 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 is not only piquant, but also spicy in taste. The toasted sesame seeds add 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 brown in 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 Chinese beet salad, you will need the following ingredients:

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, then bright color root vegetables will decorate it wonderfully.

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

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:

1. Peel and wash the root vegetables, cut into strips or grate.
2. Sprinkle with black and red pepper, add garlic and coriander.
3. Add salt and mix everything, knead it with your hands.
4. Pour oil and vinegar into a frying pan, heat everything, but under no circumstances bring it to a boil.
5. Water the beets and place them immediately in the jar.
6. 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:

1. Wash the beets thoroughly and place in a saucepan with water.
2. Place on the stove and let it boil, cook for twenty minutes.
3. After this, drain the water and cool the root vegetables.
4. Peel and grate on a regular grater.
5. Sprinkle with sugar and salt, sprinkle with vinegar.
6. Peel the garlic and cut off the stems.
7. Pass through the crush.
8. Pour oil into the pan, add garlic, coriander, black and red pepper.
9. Mix everything and after twenty seconds pour it over the red root vegetables.
10. Mix everything thoroughly with a spatula.
11. 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:

1. Wash the cabbage, remove seals and chop coarsely.
2. Peel the beets, wash them too, but cut them into strips or grate them.
3. Peel the garlic, cut off the tails and cut into slices.
4. Peel the onion, wash the head and cut into feathers.
5. Combine all ingredients in a deep container: cabbage, onions, beets, garlic.
6. For the marinade, add water, sugar, black peas, salt, oil and bay leaves to a saucepan.
7. Remove to the stove and let it boil.
8. Cook for a quarter of an hour, then pour in the vinegar and stir.
9. Remove from heat and pour over vegetables.
10. Cover and keep room temperature for 7-8 hours.
11. When the time has passed, put the snack in the refrigerator for the same amount of time.
12. After this you can serve it to the table.

Tip: you can add carrots to taste; they also need to be grated.

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:

1. Peel and wash the beets thoroughly, grate them.
2. Add sugar, salt and vinegar.
3. Mix everything and let it brew for two hours.
4. When time has passed, the liquid must be drained.
5. Peel the garlic and grate it or put it through a crush.
6. Pour oil into the pan and give it time to warm up.
7. Peel the onion and cut into half rings.
8. Pour into the pan and fry until golden brown.
9. Remove it (it will no longer be used), add garlic and coriander.
10. After twenty seconds, pour all this into the beets and mix.
11. Add black and red pepper, combine and put in the refrigerator.
12. 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:

1. Wash the root vegetables thoroughly and place in a pan with water.
2. Place on the stove and bring to a boil.
3. When this goal is achieved, cook them for a quarter of an hour.
4. Then drain the water and let the beets cool and clean them.
5. Grate or cut into strips by hand.
6. Place in a bowl, add salt, sugar, vinegar and peeled garlic through a crush (two cloves).
7. Mix everything and let it brew.
8. Wash the chili, remove the entrails and chop it finely. You can also use rings.
9. Also chop the remaining garlic with a knife, pulling off the husks.
10. Heat oil in a frying pan, add chili, red and black pepper, coriander.
11. After ten seconds, pour the entire contents of the pan into the beets.
12. Stir and refrigerate overnight.
13. 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!

Calories: Not specified
Cooking time: Not indicated

For lovers of delicious savory snacks we offer great dish– beets in Korean. This is the most delicious recipe and the simplest. 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; such a bright and tasty addition to porridge, meat, potatoes is perfect 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 elongated 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 through it, add to the beets. Rinse and dry a bunch of fresh dill, chop the dill finely and add to the bowl with the beets.




Add a little rice vinegar into a bowl with beets.




Mix the beets well with all the ingredients; you can apply pressure so that the beets marinate faster. Leave the beets at room temperature for 2-3 hours, then refrigerate for another 5-6 hours. That's all, you can take a sample.






Enjoy your meal!
Also find out how to prepare

I doubt that Koreans eat beets the Korean way and store them for the winter. Our people adapted it to the recipes famous cuisine whole line vegetables, including purely Russian root vegetables. The result is a successful symbiosis of beets and spicy oriental seasonings, which can become a “hit” on the table and surprise guests. Due to the fact that the snack is prepared from raw root vegetable, salad is incredibly healthy big amount fiber, a lot of preserved vitamins.

Advice! Delicious salad it will work if you take the “correct” beets. Root vegetables of the Cylinder, Libero, Bordeaux, and Matrona Sedek varieties are perfect. These beet varieties have a rich burgundy color and juicy roots.

Delicious Korean quick-cooking beets

The beauty of the recipe is its simplicity and the time spent on preparation. After a day you will be able to please your loved ones spicy snack. Prepared without cooking, from raw beets.

You will need:

• Beets – 700 gr.
• Garlic cloves – 5 pcs.
• Red pepper, hot – ½ teaspoon.
• Black pepper – ½ teaspoon.
• Sugar - a small spoon.
• Table vinegar - 3 large spoons.
• Coriander - a small spoon.
• Salt – ½ teaspoon.
• Vegetable oil – 80 ml.

Step-by-step recipe with photos

Grate the root vegetable in any convenient way, ideally with thin straws or slices.

Crush with a knife garlic cloves to release the aroma better, then chop it finely.

For the marinade, pour the bulk spices specified in the recipe into the garlic, pour acetic acid. Stir the contents of the bowl. Do not add oil yet, it needs to be heated.

Pour oil into the frying pan and heat over high heat until light smoke emerges.

Pour over the salad and stir quickly. Mind your own business for 2-3 hours.

After the specified time, taste, adjust the taste - add spices and sugar if desired. Leave for another hour, stirring the snack occasionally. Store leftover salad in the refrigerator.

Recipe for Korean beets and carrots for the winter

The most common winter recipe Korean blank at home - with carrots. Served as a separate salad, or offered with meat, fish dishes. Good with, traditional for oriental cuisine, rice.

Take:

• Carrots – 500 gr.
• Beetroot – 500 gr.
• Korean carrot seasoning – packaging.
• Garlic cloves – 4-5 pcs.
• 9% vinegar – tbsp. spoon.
• Vegetable oil – 400 ml.
• Salt - to taste.
• Sugar – a pinch.

Preparation:

1. Wash the vegetables, trim the ends, grate with Korean slices using a special grater.
2. Add the prepared seasoning and salt. No added sugar required condition, but I put a small pinch.
3. Pour in oil and acid. Stir and taste the marinade. This is the time to add the necessary seasonings.
4. Finely chop the garlic and add to the salad. Stir the vegetables, cover, place in the refrigerator for an hour to infuse and soak.
5. During this time, sterilize the jar lids. Arrange the salad and roll it up. Don’t forget to set aside part of the dish for testing; the cabbage is almost ready to eat.

Recipe for Korean pickled cabbage with beets

This option for harvesting root crops has found many admirers. The two vegetables complement each other perfectly, acquiring a tart, spicy taste.

• Root crop – 4 pcs.
• White cabbage - medium size.
• Garlic – 5-6 cloves.
• Bulb.
• For 1.2 liters of marinade:
• Granulated sugar – 130-150 gr.
• Salt - to taste.
• Table vinegar – 50 ml.
• Bay leaf – 3 pcs.
• Peppercorns – 6 pcs.

Preparation:

1. Divide the cabbage into halves, then into several more parts. Cut into pieces like . There are good winter recipes preparations, come and meet.
2. Grate the beets the korean way using a special grater. Cut the garlic cloves lengthwise into quarters. Cut the onion into rings.
3. Mix the vegetables in a bowl, pour in the marinade. To prepare, boil water and add the spices in the recipe except the vinegar. Let it boil vigorously, pour in acetic acid.
4. Turn off the burner and pour the dressing into the salad. Wrap the bowl in cling film and leave on the kitchen counter for about 5 hours. After the specified time, taste it. Add the necessary seasonings to your taste and refrigerate.
5. Set aside some snacks to try. Transfer the rest into jars and store in a cool room.

The most delicious Korean beet recipe for the winter

IN beet salad a whole bunch of vegetables, I think it’s the most a good option preparing snacks.

Required:

• Big beets.
• Cucumbers – 2 pcs.
• Bell pepper.
• Capsicum bitter pepper.
• Acetic acid 9% - a large spoon.
• Oil – 80 ml.
• Garlic – 2 cloves.
• Coriander - a small spoon.
• Sesame – 2 teaspoons.
• Salt.

We prepare:

1. Rub the beets on Korean grater. Grind the cucumbers in the same way.
2. Remove the seed capsule from the peppers, divide the pod into rings, and cut the bell pepper into strips similar in thickness to beetroot.
3. Place the ingredients in a wide bowl and press in the garlic. Add seasonings, omitting the oil.
4. Mix the contents thoroughly.
5. Heat high sunflower oil, pour into a bowl with vegetables.
6. Stir again and cover. Let cool in room conditions.
7. Fill sterile jars with the snack and put it on the refrigerator shelf or other place with a low temperature.

Video with a step-by-step story about cooking beets in Korean at home. Repeat the steps and you will have a delicious savory snack.