Korean-style beets: a quick homemade recipe. Homemade beets in Korean style - a stunning aroma! Amazing recipes for homemade beets in Korean for connoisseurs
For this preparation, bright red beets are suitable, smooth, juicy, and of excellent quality. Not rotten, not lethargic, not affected by pests. The most delicious Korean beets come from young root vegetables.
Korean beets simple recipe
The easiest recipe for making this snack. It is practically no different from the widely famous salad"Korean style carrots" only main ingredient is changing. This is the fastest Korean beet I know. Write down the recipe and snack problems on a quick fix you won't have it anymore.
Ingredients:
- 1 kilogram of young beets;
- 1 large garlic;
- 100 ml vegetable oil;
- 50 ml 9% vinegar;
- 15 grams of ground coriander;
- 10 grams of black ground pepper;
- 10 grams of paprika;
- 10 grams of rock salt;
- 30 grams of granulated sugar.
Preparation:
Peel young, juicy, bright red beets. Gently grate it on a special grater (“loin”). Divide the garlic into cloves, peel them and pass through a press. Pour oil into a frying pan and heat it well. Place chopped garlic and spices into hot oil, stir and remove from heat. Pour the hot mixture into the bowl with the beets, add granulated sugar, rock salt and required quantity vinegar. Mix all the ingredients thoroughly, place them in the prepared container, cover with a lid and place in the refrigerator. Ready salad After three hours you can serve it.
Korean beets are the most delicious recipe for the winter
Ingredients:
- 1 kilogram of beets;
- 2 medium sized onions;
- 1 head of garlic;
- 15 grams of coriander;
- 40 grams of sesame seeds;
- 10 grams of red ground pepper;
- 40 grams of granulated sugar;
- 40 grams of rock salt;
- 100 ml 9% vinegar.
Preparation:
Rinse the prepared beets under running water, remove the peel and grate on a special Korean grater. Place the chopped vegetable in a bowl, add salt, knead thoroughly, wait for the juice to release and let it brew a little. Peel the onion and chop into strips. Put it in a hot place vegetable oil, fry until transparent and let cool slightly. Divide the garlic into cloves, peel and finely chop or pass through a garlic press.
Place garlic, fried onion, sesame seeds, coriander, pepper, granulated sugar and 9% vinegar in a bowl with beets. Mix all the ingredients, put in a container and place in a cool room for a day. Garnish the finished salad with washed and chopped fresh herbs.
Korean beets with cilantro
Ingredients:
- 1 kilogram of beets;
- 1 teaspoon ground black pepper;
- 1 teaspoon paprika;
- 1 head of garlic;
- 20 grams of green cilantro;
- 10 grams of coriander seeds;
- 40 ml wine vinegar;
- 40 ml apple cider vinegar;
- 75 ml olive oil;
- 25 grams of salt;
- 25 grams of sugar.
Preparation:
If you like cilantro, you can increase the amount to 30 grams or more. It’s also possible to replace cilantro with parsley, a source of health benefits for the body. folic acid. Wine and apple cider vinegar can easily be replaced with regular vinegar, just keep in mind that you need to use much less of it. Preparing the salad is not at all difficult. Wash the beets and peel them. Place the peeled vegetable in a saucepan, bring to a boil and cook for 15 minutes. Then remove it from the water, let it cool slightly and grate it on a Korean grater. Pour all the remaining ingredients into the bowl with the beets and mix everything thoroughly. Place the prepared mixture in a prepared jar (container) and place it in a cool room or refrigerator. Before serving, be sure to garnish with fresh cilantro.
Korean beets with apple cider vinegar
Ingredients:
- 3 medium-sized beets;
- 25 grams of granulated sugar;
- 25 grams of rock salt;
- 50 ml apple cider vinegar;
- 75 ml vegetable oil;
- 5 grams of black ground pepper;
- 5 grams of ground red pepper;
- 3 cloves of garlic;
- 20 grams of any fresh herbs for serving - optional.
Preparation:
Wash the beets from dirt, boil in salted water for 10 minutes. Then remove the peel and cut (grate) into thin strips. Pour granulated sugar, salt and vinegar into a bowl with beets. Heat oil in a frying pan, add garlic and spices. Pour the contents of the frying pan into a container with chopped vegetables, mix everything thoroughly, put it in a jar and put it in the refrigerator. This light salad appetizer will be the perfect addition to any dish. If you put it in a sterile jar, and nylon cover Before closing the container, pour boiling water over it; in the refrigerator, Korean beet salad will be perfectly stored for 10 days, because apple cider vinegar is a strong natural preservative.
Rest assured, Korean beets will be appreciated by everyone who tries them. After all, it is really very tasty! By the way, this salad can be prepared with the addition of beet tops, apples grated horseradish. But I will tell you about this in detail next time.
Calories: Not specified
Cooking time: Not specified
For lovers of delicious savory 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; 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 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. 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. 
Bon appetit!
Also find out how to prepare
Cooking process:
Raw beets wash, peel and grate (in long thin strips). Very beautiful beet strips, like the one in my photo, can be made using a Berner grater. I really like her work, it’s simple and unpretentious.
When the beets for the salad are grated, sprinkle them with seasoning, salt to taste, and maybe a little pepper.
Squeeze the garlic into the beets, add vinegar and mash with your hands until the beets release juice and the vegetable strips become soft.
Then heat the vegetable oil in a frying pan until it starts to gurgle and immediately (very carefully!) pour it onto the pickled beets.
Once again, you can mash the beets with your hands, then put the salad in the refrigerator and cool slightly.
Korean beet salad is completely ready to eat. It turned out very tasty, spicy and refreshing.
I think that my recipe will be useful to you and this salad will appeal to everyone, not just beet lovers. In addition, it is much more interesting than just a salad of boiled beets with garlic.
For the recipe and step by step photos cooking delicious vegetable salad We thank Svetlana Burova.
Bon appetit wishes everyone delicious and interesting Notebook Anyuta and her friends!
Hello, my dear friends, today we will have beets in Korean. 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 ground red hot pepper and black, 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 already ready-made dressing pour it 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! Other beet salads look
