Korean beetroot: salad or appetizer?

Those who love spicy dishes, of course, know that the national cuisine of Korea has a large number of simple recipes that can give great pleasure from the great taste, as well as an unforgettable impression of the prepared dishes. If the carrot cooked according to the recipes of the Korean masters is quite popular, then the Korean beet will become a pleasant surprise and a good find even for the most severe gourmets. Today we will talk about how to cook this wonderful dish.

Korean beetroot

Pickled beets

Ingredients: small beets.

For marinade: half a liter of water takes two hundred grams of vinegar, forty grams of salt, three grams of dill (cumin) seeds, ten grams of horseradish root.

Cooking

Korean pickled beets, the recipe of which we are considering, is prepared very simply, but for this you need to pick up the roots of rich color and small size. They are boiled and cleaned. Then the vegetables are placed in pre-prepared jars and filled with hot marinade, half-liter jars are pasteurized for fifteen minutes.You can cook with this recipe and large-sized vegetables, but then it is recommended to cut them into curly pieces. Such Korean-style beets are harvested for the winter by many housewives who love to pamper their households with original and tasty dishes.

Korean spicy beets

Ingredients: one kilogram of cylindrical beet, two onions, six cloves of garlic, four spoons of vegetable oil, two spoons of apple cider vinegar, five cloves, a pinch of coriander, half a spoon of black pepper, half a spoon of red pepper, salt to taste.

Korean beets for the winter

Cooking

Korean beet, prepared according to this recipe, should be brewed in a cold place for several hours. And to make it is not a big deal. To do this, you need to peel the vegetables and cut them into thin long straws (you can use a special grater for this), salt them to your taste, pour vinegar and leave for five hours. Over time, you need to squeeze out the juice. Clove very well pounded in a mortar to a state of dust, add coriander, black and red pepper, cinnamon. Crushed garlic, onion cut into half rings.

Let's look at how Korean beet salad is prepared further. Pour oil into a frying pan, spread onions and fry it until it becomes golden brown. After that, the onions are removed, and the beets are poured over the oil, garlic is added and the spices are cooked, and mixed thoroughly. Such a dish can be served as a salad, for example, on a festive table.

Marinated beets with horseradish

Ingredients: one kilogram of beets, two hundred grams of horseradish root.

For marinade: three hundred grams of water, nine hundred grams of table vinegar, one hundred grams of Korean salt, two hundred grams of sugar.

Cooking

Such beet in Korean for the winter is preserved by many chefs. For this, medium-sized vegetables are boiled, then quickly cooled and peeled. They are cut into strips or chopped. Horseradish is soaked in water, then they are cleaned, rubbed gently on a grater or passed through a meat grinder. Vegetables are mixed with horseradish, placed in pre-prepared jars and filled with hot marinade. Pasteurized half-liter jars for fifteen minutes, then roll up. Such Korean-style beets for the winter is very useful, as it can be served on the table as a salad or snack.

Korean beet recipe

Beet with tops in Korean

Ingredients: three young beets with tops, two onions, one horseradish root, half a bunch of parsley, three spoons of vegetable oil, two spoons of apple or grape vinegar, one spoon of sugar and salt to taste.

Cooking

The vegetables are removed tops, they are washed and baked in the oven until cooked. Beets are cooled, cut into strips, onions - rings, horseradish rub with a grater.

The tops and parsley are washed, dried and finely chopped. All prepared ingredients are mixed, seasoned with vinegar and oil, salted and sprinkled with sugar. The mass is again mixed and placed in a cold place. Finished beets in Korean will be in three hours.

Spicy Spicy Beet Snack

Korean beetroot salad

Ingredients: one kilogram of beets, one spoon of hot and black ground pepper, one spoon of paprika, six cloves of garlic, twenty grams of cilantro greens, one spoon of cilantro and coriander, one and a half tablespoons of white wine vinegar, one and a half tablespoons of apple cider vinegar, three spoons of olive oil, one spoon of sugar.

Cooking

Korean beet, the recipe of which we are considering, is prepared very simply, and the dish is tasty, well complementing meat, potatoes, poultry.

So, the vegetables are well washed, put in a saucepan, pour in water and boil fifteen minutes after boiling. Then the beets are cooled, peeled and cut into strips. The mass is placed in a bowl and all the ingredients are added, everything is thoroughly mixed and left for one hour in a cold place. Ready Korean beet served as a snack or salad.

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