Construction portal - Home. Water heaters. Chimneys. Heating installation. Heaters. Equipment

Beet tops cooking recipes in Korean. Homemade beets in Korean style - a stunning aroma! Amazing recipes for homemade beets in Korean for connoisseurs

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.

You can cook beets in Korean different ways, however there are several common features things to consider 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, then 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 depends on what it will be long time be in the refrigerator, it will not spoil the beets.

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, let us introduce you to the most simple recipes 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 winter time, 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 head into half rings onions, 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 in a room with room temperature, not 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 (it turns out hearty dish, which can be eaten 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 pickled beets are, by and large, a winter dish. In the summer, we try to take a break from marinades and pickles and enrich our body with the most healthy vegetables from the new harvest. But in winter, when fresh vegetables There is not much on our tables; you can replenish your supply of vitamins with beetroot salad.

For this dish, beets are used raw, so all the vitamins and microelements present in them will enter the body and have a positive effect. Korean beets uniquely combine two things: they are very tasty and piquant, and at the same time improve the functioning of the digestive, cardiovascular and nervous systems. This is exactly the rare case when something tasty can be healthy.

Previously, Korean-style vegetables could only be bought at the market from Korean saleswomen; now such salads are sold in any supermarket. But we suggest you don’t go anywhere and make the dish yourself. Korean-style beets are prepared very simply and quickly at home.

So, here are three delicious beet salad recipes for your attention, choose which one you like best. Just keep in mind that people with stomach or intestinal ulcers should not eat a lot of raw beets. diabetes mellitus and kidney diseases.

Korean beets with coriander and onions

It will take no more than half an hour to prepare the beets. But then you have to wait until it marinates. The salad will be ready in 12 hours. You need to infuse it in the refrigerator or on a cold balcony. It is advisable to cook the beets in the evening and place them in the refrigerator overnight. True, some people do not have enough patience and take the sample after 3-4 hours.

Among the accompanying products, fried onions are used, then the beet salad turns out even tastier and richer. For preparation, you can use ready-made seasoning for Korean carrots, preferably mild; it is always written on the package how much it will be needed for 1 kg of vegetables.

Ingredients

  • beets – 500 g;
  • salt – 1 tsp;
  • granulated sugar– 2-3 tsp;
  • coriander – 0.5 tsp;
  • table vinegar (9%) – 25-30 ml;
  • garlic cloves – 2-3 pcs.;
  • onion – 1 pc.;
  • refined sunflower oil – 80-100 ml.

How to cook delicious beets in Korean at home

Using a special Korean grater, grate the peeled raw beets.

Mix it with chopped garlic (you can change the quantity to your taste), coriander, salt and sugar. Also add vinegar.

Finely chop the onion and saute in heated vegetable oil until transparent.

Transfer the boiling sauté together with the oil into the beets and stir immediately.

All that remains is to put the salad in the refrigerator. You can press down with a pressure, but this is not necessary, just cover with cling film or transfer to a plastic container. Leave to marinate for 12 hours.

After the specified time, stir the beets again in Korean and transfer them to glass jar for storage. Serve the appetizer to the table, garnished with herbs.

When serving, Korean-style beets can be sprinkled with toasted sesame seeds.

Homemade Korean beets with sesame and garlic

From such a root vegetable as beets, you can prepare many different dishes. But, having had enough of the usual vinaigrette and borscht, I want something new. There is such a recipe! Korean-style beets at home are not a fairy tale! Sweet and sour beets with a spicy dressing - you can make it yourself. Follow directions step by step recipe, and you will have a wonderful snack!

Ingredients:

  • Beets – 3 pcs. 150 g each;
  • Garlic - 1 clove;
  • Salt - to taste;
  • Granulated sugar - 1 tsp;
  • Table vinegar 6% - 2 tbsp. l;
  • Sesame seeds - 1 tsp;
  • Vegetable oil – 60 ml;
  • Ground coriander – 0.5 tsp;
  • Ground red pepper - a pinch;
  • Ground black pepper - a pinch.

Preparation:

Choosing beets for the recipe. We pay attention to small specimens, they are sweeter and cook faster. The skin of the root vegetable should be dark red and dense. Under no circumstances choose ones with cracks, cuts or signs of rot and spoilage on the skin. Such beets should not be eaten. Rinse the selected root vegetables in water and transfer to a saucepan. You can use a pressure cooker for this purpose. Fill in cold water and cook for 30-40 minutes after boiling.

Then move the pan from the heat under running ice water. Even if your beets are undercooked, under this condition the flesh will soften. After cooling, peel off the skin.

Grind into thin strips using a Korean carrot grater.

Pour all the dry spices into the grated beets: coriander, ground red and black pepper. We also season with granulated sugar and salt. As a seasoning, you can also use a ready-made store-bought mixture for homemade Korean carrots

Peel the garlic clove and rinse in water. Then chop it with a knife cutting board. This can also be done using a special press. Transfer the garlic to a frying pan with vegetable oil. Pass for about a minute. Finely chop the garlic and fry in vegetable oil for just a minute. Add vinegar (if desired, you can replace it with freshly squeezed lemon or orange juice) and mix. Warm up for a few seconds. Season the beets with a mixture of garlic and vinegar. Mix.

Before serving the Korean beet salad with sesame seeds, place it on a plate and sprinkle with sesame seeds. They can be lightly fried in advance, but even without this the appetizer is amazing!

Korean beets with onions and apple cider vinegar

Some people call beets "buryak". And by adding onions and garlic to it, they prepare very interesting dishes. An example of such a dish is Korean beets with onions and apple cider vinegar. You can serve this appetizer with fresh herbs. Appetizing in appearance, it will complement any hot meat or fish dish.

Ingredients:

  • beets – 3 pcs. 150 g each;
  • onions – 2 pcs.;
  • garlic – 2-3 cloves;
  • apple cider vinegar – 2 tbsp. l.;
  • ground coriander – 10 g;
  • sunflower oil - 100 ml;
  • carnation inflorescences – 1-2 pcs.;
  • granulated sugar - 5 g;
  • salt - to taste.

Preparation:

  1. Before you start cooking, you need to take care of the main ingredient - beets. We rinse it in water and set it to cook. You can also, instead of boiling, bake the root vegetable in the oven, after wrapping it in a layer of food foil. Both methods take up a significant portion of the cooking time. So, if you know for sure that you need boiled beets for a dish, boil them in advance. To do this, it is better to take several small beets than one large one - they will cook faster than a large one.
  2. After 40-60 minutes of cooking, place the beets under running ice water for 10-12 minutes. In such a stressful environment, the plant tissues in the root crop will quickly soften. You can even add a little crushed ice. After cooling, remove the beets from the water and peel them.
  3. Grind on a special grater for Korean snacks. The result is long, thin beetroot noodles. Transfer it to a cup or salad bowl. Drizzle with apple cider vinegar and vegetable oil. Don't stir for now.
  4. Now peel and rinse the onions and garlic. You can use red lettuce or shallots. Chop the onion and garlic. Garlic - on a special press into a pulp. And the onion on the cutting board with a sharp knife. If you take regular onion and it is very bitter, transfer it to a fine sieve and scald with boiling water. Hot water will spill through the onion, taking with it all the phytoncides (odorous and flavoring substances of onions). The bitterness will almost go away.
  5. Add onion and garlic to the beets and stir. Grind the clove inflorescences into powder in a mortar. Add coriander, granulated sugar and salt to it. Mix.
  6. Season the beetroot appetizer with a mixture of spicy spices. Mix thoroughly.
  7. Leave under a closed lid (food foil or film) for 15-20 minutes in the refrigerator. This time is needed to marinate vegetables and fully develop the flavors of the spices.
  8. Place Korean-style beets with onions and apple cider vinegar in a salad bowl to serve.

To add some variety to the beetroot appetizer, you can add additional basic ingredients to the recipe:

  • finely chopped cilantro or parsley;
  • carrot;
  • chopped slices of shelled walnuts;
  • a little cheese.

Korean beets with apple cider vinegar and sesame seeds

Another delicious recipe for Korean beets - with sesame seeds. In the east, such seeds are added to almost all dishes; it is not for nothing that sesame was part of the elixir of immortality a long time ago. These seeds will hardly change the taste of beets, they will only add a characteristic crunch, but they will add a lot of benefits, health and beauty to the body.

Ingredients

  • beets – 700-800 g;
  • garlic cloves – 5-6 pcs.;
  • ground black pepper – 1 tsp;
  • ground red pepper – 1/4 tsp;
  • coriander – 1 tsp;
  • salt – 1 tsp;
  • granulated sugar – 1 tbsp. l.;
  • apple cider vinegar – 3 tbsp. l.;
  • vegetable oil – 70-80 ml;
  • sesame seeds – 1 tbsp. l.

Preparation

  1. Wash the beets, dry them, cut off the peel and grate them on a special grater to make them into smooth, beautiful strips.
  2. Place the beetroot strips in a deep bowl, add granulated sugar and salt, pour in vinegar, and mix everything well. Leave for 10-15 minutes to marinate the beets.
  3. Peel the garlic, wash and pass through a garlic press, add spices to it (black and red pepper with coriander), stir.
  4. Bring vegetable oil to a boil in a frying pan. Place the mixture of garlic and spices into it, and stirring constantly, keep it on the stove for a couple of minutes.
  5. In a separate dry frying pan, lightly toast the sesame seeds.
  6. Now pour hot aromatic oil over the beets, add the seeds, stir and place in a cool place for 12 hours.
  7. Delicious Korean beets are ready. It will be very nice if you serve it to the table, placing it on a plate with bright young lettuce leaves.
Quick Korean-style beets with Korean carrot seasoning

But this quick Korean-style beetroot is prepared using a special seasoning, it is called “for carrots in Korean” and is sold in any store. The entire set of spices that were taken in previous recipes (coriander, different types peppers) are included in this seasoning, there is also dried garlic, ground bay leaf and paprika.

Ingredients

  • beets – 1 kg;
  • garlic cloves – 4-5 pcs.;
  • vegetable oil – 120 ml;
  • onion (large) – 1 pc.;
  • table vinegar – 40 ml;
  • salt – 10 g;
  • sugar – 60 g;
  • Korean carrot seasoning – 30 g.

Preparation

  1. Wash and dry the peeled beets. Rub it on a special grater to make it look like a thin and long straw. Transfer to a bowl.
  2. Pass the garlic cloves through a press or chop them very finely with a knife and send them to the beets. Add salt and sugar and seasoning for Korean carrots there, and pour in vinegar. Mix thoroughly so that the seasonings and spices are evenly distributed throughout the beetroot straws. Set the bowl aside for now and let the beets marinate.
  3. Peel the onion, wash and cut into half rings. Heat the vegetable oil in a frying pan and add the onion, fry it until almost brown. Don't be afraid if it burns a little, the onion itself will not be used in the salad, only the oil.
  4. Remove the frying pan from the stove and immediately strain the hot oil through a colander with a fine hole directly into the bowl with the beets (you can discard the onions remaining in the colander). Stir, let cool slightly and refrigerate for 12 hours.
  5. Serve the prepared beets for lunch with boiled potatoes. This salad is well suited for festive events as a snack dish.
  • For a Korean salad, choose a tasty, dark burgundy and sweet beets. Even though it is disguised as spices with a tin, it is still the naturally sweet beets that turn out better.
  • If you suddenly come across tasteless and unsweetened beets, add more sugar to it than indicated in the recipe to balance the taste of the salad.
  • The amount of garlic, sugar and vinegar can be adjusted to your taste.
  • You can add your own additions to the recipes to enrich the taste. For example, cilantro lovers can please themselves by adding a few sprigs of this chopped green to the salad.
  • Instead of sunflower oil, you can use olive oil.
  • If desired, prepare a two-in-one Korean salad using beets and carrots in the recipe.

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


In Korean instant cooking will effectively complement any meal and will delight you with its magnificent spicy taste, bright appearance and delicious 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 Korean-style beets and cabbage 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 cook 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. Place the grated beets in a deep bowl, add sugar and salt;
    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 make the refueling. Peel the skin from the onion and cut into small squares;

    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. Then peel the garlic and squeeze it with a garlic clove. Place in a 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 rubbed 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 slightly protrudes 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 rinsed thoroughly, put in a pan, pour water and boil;
  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 with 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 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 remove the banks from 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;
  • Small piece of pod hot pepper Chile;
  • 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 to the salad, walnuts and raisins;
  • 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 holiday menu, the bright color of the root vegetable will decorate festive table and will become its highlight.

Bon appetit!

But various vegetables cooked in Korean began to appear on our tables more and more often. I suggest making a salad from fresh beets and it will be beets in Korean.

This is just a godsend for housewives; it’s simple, quick to prepare, very healthy and delicious food. Korean beet salad can be prepared, which we have already prepared, but today I offer another option for preparing vegetables in Korean.

INGREDIENTS:

  • 500 g raw beets
  • 2-3 tbsp. spoon of vinegar
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 100 g vegetable oil

seasoning for Korean carrots or:

  • 2-3 cloves of garlic
  • 1/2 teaspoon ground black pepper
  • ½ teaspoon ground red pepper
  • 1 teaspoon ground coriander

Korean beet salad

PREPARATION:

Choose firm beets, otherwise it will be difficult to chop them. Peel the beets, wash, dry, and grate on a Korean grater.

Peel the garlic, rinse and pass through a garlic press.

Add vinegar, salt, sugar to the beets, mix and let it stand. Drain off excess liquid. Then add seasoning for Korean carrots or your own spices: garlic, coriander, black and red pepper. Mix everything well.

If you use your own seasoning, not store-bought, you can experiment with the amount of spices. Add in small portions and adjust according to your taste, everyone has a different taste. Beets should be salty, sweet, and sour, and at the same time, these flavors should mix harmoniously, which will give it the perfect taste.

The most important thing is not to forget to add vegetable oil so that the beets become fragrant and tasty. To do this, heat the vegetable oil and bring it almost to a boil. Pour hot oil over the beets and mix everything well.

ready.

I usually put it in a glass jar and put it in the refrigerator to brew.

Korean-style vegetables, including Korean-style beets, will be a welcome dish on your table. I think she can even decorate a holiday table.

Related publications