The most delicious Korean beet recipes: top 10

Boiled beets in Korean style

The classic way to prepare beets in Korean involves using the raw product, but you can also prepare it in a boiled version.

First of all, let's deal with our main ingredient - beets. Let's take 3 pieces. boiled beets in Korean style and cut them into thin strips and place them in a metal bowl.

In a saucepan, bring 50 ml to a boil. sesame oil, pour it into the beets, and then add the rest of the ingredients: 30 ml. table vinegar, hot red pepper, 20 g sugar, crushed coriander grains, salt - a pinch.

Mix everything (you can do this with chopsticks to get into the Asian culture.) After 5 hours after the beets have been in the refrigerator, you can eat them.

Pickled raw beets

Cooking time: half an hour.
Number of servings: 5 persons.
Calorie content of the dish: 125 kcal.
Purpose: for a snack.
Cuisine: Korean.
Difficulty of preparation: medium.

Pickled raw beets are a traditional salad option. It is prepared from unprocessed vegetables to retain its crunch, pleasant taste and slight sweetness, which is further enhanced by spices. You can season raw beet salad in Korean with a ready-made mixture, but you can make the dressing yourself by mixing red and black pepper, coriander, cloves and salt.

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Ingredients:

beets - half a kilo;
vinegar – 25 ml;
salt – 5 g;
sugar – 10 g;
vegetable oil - half a glass;
Korean carrot seasoning – 20 g;
garlic – 3 cloves.

Cooking method:

Peel the beets, rinse, dry, and grate into a deep container.
Press the garlic through a press.
Add vinegar, salt, sugar to the beets, stir. Let stand until the juice comes out.
Drain the liquid, add seasoning, stir.
Heat the oil, pour over the vegetable, stir, transfer to a liter jar to infuse in the cold.
Serve with fried pork with tomatoes and adjika.

With carrots

Like all Korean salads, carrot-beet salad is a very tasty and fortified salad that is good for the body. His main secret is fresh vegetables.

Peel carrots – 2 pcs. and beets - 2 pcs. If you have a Korean grater, then grate the vegetables on it; if you don’t have one, cut the food into strips.

Mix the prepared carrots and beets with salt and sugar - a pinch each, also add chopped garlic and a couple of tablespoons of seasoning. Stir the vegetables, as if lightly pressing them so that they release the juice (it is better to do this with your hands).

Next, add a little more seasoning, and at the end vinegar (try not to overdo it!) - to taste and 100 ml. rast. oils After mixing, the salad can be eaten.

With fried onions

Beets are easy to prepare - the rich taste in this version is emphasized by aromatic fried onions .

First, chop the beets with a Korean grater - 1 kg. Place it in some container, add salt - 1 tbsp. spoon, and leave for some time (about 5-30 minutes).

Cut the onion into thin rings and fry until half cooked. While the onion is frying, add chopped garlic, 1.5 teaspoons of coriander seeds and 1.5 teaspoons of sesame seeds to the beets. Also add sugar - 1.5 tbsp. spoons and 1 teaspoon of red pepper. Mix beets with onions and pour in hot oil - 100 g, as well as vinegar - 9% 4 tbsp. spoons.

Mix the salad and place it in a suitable container, which we will later put in the refrigerator for a day.

Helpful tip: decorate the salad with herbs if you are going to serve it to guests.

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.

Korean beets can be prepared in many different ways, but there are a few common features that need to be considered 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 won't spoil if it stays in the refrigerator for a long time.

With zucchini

Here's another delicious salad for you. The ingredients are the same: beets and carrots, but another useful product is added - zucchini .

We grate all three vegetables: carrots - 110 g, zucchini - 295 g and beets - 175 g on a Korean grater. Salt to taste, add chopped garlic. After mixing, place some weight on the dish and leave for 25-30 minutes.

Pour the resulting juice into the frying pan, mixing it with oil - 20 g and spices for Korean carrots. After boiling, pour the mixture into the salad, adding 2 tablespoons of 9% vinegar.

After mixing, we again place the weight on the dish in which the salad is located (this can be a plate or a lid, with a jar on top). Then all that’s left to do is put the salad in the refrigerator, and after 3 hours you can already enjoy its excellent taste.

Preparation

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 Korean beets again and transfer them to a glass jar for storage. Serve the appetizer to the table, garnished with herbs.

When serving, the appetizer can be sprinkled with toasted sesame seeds.

With cabbage

Cabbage cooked in Korean is a fairly popular dish. It turns out juicy and with a crispy crust.

We take 1 kg. cabbage and cut into large pieces (don’t chop, just make portioned squares!) First, put the first layer of cabbage in the pan (we will have several of them), bay leaves and a few peppercorns on top. Next, lay out a layer of chopped beets – 400 g and carrots – 200 g (cut them as thinly as possible), and finely chopped garlic on top. Next, lay out the cabbage again and alternate layers, but the top layer should be cabbage.

Take 1 liter. water and cook marinade from vinegar - 0.5 tbsp. spoons 9%, pinches of sugar and salt. Pour the marinade over the cabbage, and put something heavy on top, for example, a jar of water. After 5 hours, the aromatic cabbage will be ready. Transfer it to a glass jar and put it in the refrigerator for a day.

Delicious and simple recipe with cabbage

Korean-style cabbage with beets is a spicy salad that 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.

The vinaigrette

Vinaigrette is one of the most popular dishes among Russian residents. We will tell you how to make Korean vinaigrette.

Boil 3 potatoes and 4 beets. While the vegetables are cooling, let's prepare the salad dressing. To do this, mix 50 g of sunflower oil. butter and 2 teaspoons of horseradish. Add a little vinegar and a pinch of salt to this mixture.

Cut the vegetables into thin slices, and chop the onion separately and fry. Next, add it to the vegetables, mix well and season with hot dressing.

Vinaigrette with kefir

This salad is called " Icy ". Vinaigrette with kefir is perfect for those who are on a diet.

Cook beets – 400 g, carrots – 100 g separately from each other. Boil sorrel and tops for 15 minutes. Eggs – 4 pcs. boil and cut into slices, do the same with 200 g of fresh cucumbers. Finely chop the onion.

Grind the garlic, add sugar and salt to it - to taste, greens. Mix. Add 0.5 cup to 500 g of kefir. sour cream and garlic. Mix all ingredients and cool the salad.

Helpful tip: if you want, add lemon juice to the salad, it will give it sourness.

Salad “For the winter”

For the “ For the Winter ” beet salad, you need to sterilize the jars and wash them with soda. The same should be done with the lids by boiling. Metal lids are usually used.

1 kg. Grind the beets with a Korean grater, cut the onion into rings. Brown it in a saucepan, adding 80 ml. refined oil. Add beets to the onion and fry 2 products for 10 minutes. Sprinkle with salt - 20 g, sugar - 40 g, and after stirring, cook for another 2 minutes. Add about 8 g of seasoning for Korean dishes, as well as 60 ml. 9% vinegar and chopped garlic.

Stir and wait until it boils. Turn off the fire. Place the beets in prepared jars and seal tightly. Turning the jars upside down, wrap them with something (for example, a scarf) and leave them to cool in a steam bath.

Helpful tip: Store beets at room temperature.

Beets with cabbage in Korean

Cooking time: 1 hour.
Number of servings: 10 persons.
Calorie content of the dish: 122 kcal
Purpose: for a snack.
Kitchen: author's.
Difficulty of preparation: medium.

Instead of the traditional Russian set of pickles, housewives will enjoy beets with Korean-style cabbage, which has a pleasant taste with a rich crunch. By adding beets, the cabbage turns a pleasant pinkish-crimson color. This winter preparation will delight all family members and is perfect as a hearty, bright side dish for chicken or pork.

Ingredients:

white cabbage - forks;
beets – 2 pcs.;
garlic – 4 cloves;
onion – 1 pc.;
water - liter;
salt – 20 g;
sugar – 100 g;
vegetable oil - half a glass;
9% table vinegar - 2 tablespoons;
bay leaf – 2 pcs.;
black pepper – 5 peas.

Cooking method:

Cut the cabbage into small pieces. Peeled beets, cut into strips or grate into strips on a Korean grater.
Cut the garlic into strips and the onion into half rings.
Place all ingredients in a plate.
For the marinade, boil water with salt, granulated sugar, bay leaf, black pepper. Cook for 10 minutes, add vinegar.
Pour the marinade over the vegetables and leave for eight hours at room temperature. Place in the refrigerator for seven hours.
If desired, transfer to jars and seal for the winter.
Serve with baked potatoes with mushrooms and cream sauce.

Salad "Assorted"

“ Assorted ” consists of several vegetables: beets, carrots and celery. This appetizer can be served with side dishes and meat dishes.

Carrots, as you already guessed from reading the previous recipes, need to be chopped on a Korean grater, the same should be done with beets. We also grate the celery and combine it with 2 vegetables.

Add chopped garlic, as well as sugar, salt and spices (which must include coriander) to the salad. Pour in just a little 9% vinegar and refined plant. oil.

Mix (it’s best to use your hand, because this gives you the additional opportunity to mash the vegetables - this way they are better saturated with spices and release juice). Cover the bowl with a saucer and leave for 30 minutes.

Korean spicy beets: recipe

The recipe for spicy beets in Korean is very popular with men. This salad serves as an excellent appetizer and addition to fatty meat dishes.

You will need:

Beets – 1 piece (large, weighing about 500g)
Vinegar – 3 tablespoons (you can use table or apple vinegar).
Garlic – 3 cloves (adjust the quantity yourself, depending on the spiciness of the garlic).
Salt – a pinch (more is possible, adjust to taste).
Sugar – 1 teaspoon (optional).
Vegetable oil – 125 ml (half a glass, any vegetable).
Red pepper, black pepper, mixture of peppers - 1 teaspoon (adjust the amount to taste).

Preparation:

Beets should be thoroughly washed and peeled
The root vegetable should be grated on a special grater “for Korean carrots.”
Add crushed garlic to the grated beets, salt and pepper the beets, and add sugar.
Grated beets are flavored with vinegar
The beets are transferred to a glass half-liter jar, each layer of beets is pressed tightly so that the vegetable releases juice.
Top the beets with oil. The jar is closed with a lid and sent to the refrigerator.
The beets should stand undisturbed for two days. During this time, the vegetable will be completely saturated with the vinegar and garlic marinade. The salad will acquire sharpness and pleasant sourness.

A way to pickle spicy “Korean” beets