Beetroot in Korean — how to cook raw or cooked at home recipes with photos

In the winter, when there is not enough variety of fresh vegetables, come to the aid of salads. They can help the body to overcome the vitamin deficiency. One of the most popular options will be the Korean beet, which will appeal to those who love spicy carrots or asparagus. To prepare its not difficult.

How to cook beets in Korean

To properly cook the beet in Korean, will take a little time and a couple of useful tips. You should start with training products. Beet is better to take sweet viagratou, which is more juicy. Beets Sinchets on a special grater or cut into very small strips. So the salad is better soaked with spices.

It is impossible to make the Korean beet salad without selecting in advance the mixture of spices and seasonings. Compulsory garlic, vinegar, or essence, vegetable oil and black pepper powder or peas. You can add other spices – red pepper, sesame seeds, ground coriander. It is most convenient to buy the ready mix at the store, so you will not go wrong with the proportions.

The vegetable should be crushed, pour vegetable oil, vinegar, and spices. After thorough mixing, the mixture is removed in the cold for marinating for 3-4 hours. You can cook canned snack for the winter – this will require to decompose the salad on sterilized banks, to sterilize or pour a marinade based on vinegar, roll up.

Beets Korean – recipe

Each cook will come in handy recipe for beet in Koreanto please guests or friends for a nice spicy snack. If maintained, the cooking takes a few minutes. Recipe beet in Korean at home involves the use of different mixtures of spices, which you can choose to your taste.

Quick beetroot in Korean

  • Cooking time: half an hour.
  • Number of servings: 5 persons.
  • Calorie meals: 126 kcal
  • Purpose: for a snack.
  • Cuisine: Korean.
  • Level of preparation: average.

Quick beetroot in Korean is cooked in less than 10 minutes, but requires a long marinating – from an hour to several hours. So it is better impregnated with the seasonings. Spicy aroma of spices used makes beets a favorite dish of all family members, in addition, it goes well with mashed potatoes and your favorite meat or chicken.

Ingredients:

  • beets make a pound;
  • dried garlic – 10 g;
  • red pepper – 10 g;
  • coriander – 10 g;
  • vinegar 9% – 20 ml;
  • vegetable oil – half Cup;
  • sesame – 10 g;
  • salt – 2 g;
  • black pepper – 2 grams.

Method of preparation:

  1. Wash the vegetable, peel off the skins. Grate or slice into strips, sprinkle with spices.
  2. Mix in a large bowl, lightly remember.
  3. Warm the oil with the vinegar but do not boil, pour the filling into the beet strips.
  4. Put in a jar, cover and place in refrigerator for four hours.
  5. Serve with mashed potatoes and beef goulash.

Beetroot in Korean for the winter

  • Cooking time: 1 hour.
  • Servings: 10 people.
  • Calorie meals: 127 kcal
  • Purpose: for a snack.
  • Kitchen: author.
  • Level of preparation: average.

No less successful culinary experiment will be fragrant beetroot in Korean for the winter, which the longer it is kept. As with any preservation, it requires the preparation of jars need to be sterilized along with the lids. For the marinade, pour a little more vinegar, then finish the salad, boil additionally do not have to.

Ingredients:

  • beetroot – 1 kg;
  • vinegar – 60 ml;
  • garlic – head;
  • red pepper – 5 g;
  • black pepper – 5 g;
  • coriander – 10 g;
  • sugar – 20 g;
  • salt – 10 grams;
  • sunflower oil – 40 ml.

Method of preparation:

  1. Roots wash, leave the stems with leaf rosettes, pour water. Cook after boiling for 15 minutes, cool under running water.
  2. Clean, chop, place in a bowl. Sprinkle with salt, sugar, cover with vinegar. Stir, put on sterilized banks, carefully tamping.
  3. After half an hour begins to stand out juice.
  4. Add the spices, squeeze the garlic.
  5. Heat a skillet, add the butter. At this stage, you need to lay the Foundation for the marinade, stir and fry for 10 seconds.
  6. Ready oil bottle jars, seal with sterile lids, sterilize for 10 minutes in water that covers banks «shoulders».
  7. Let cool, store in the refrigerator.
  8. Serve baked chicken with apples or lemons.

Pickled raw beets

  • Cooking time: half an hour.
  • Number of servings: 5 persons.
  • Calorie meals: 125 kcal
  • Purpose: for a snack.
  • Cuisine: Korean.
  • Level of preparation: average.

Marinated raw beets — this is a traditional recipe of salad. It is prepared from raw vegetable to retain its crunch, taste and light sweetness, which is further set off by spices. Season salad of raw beet in Korean, there are a ready mix, but you can make your own dressing by mixing red and black pepper, coriander, cloves and salt.

Ingredients:

  • beets make a pound;
  • vinegar – 25 ml;
  • salt – 5 g;
  • sugar – 10 g;
  • vegetable oil – half Cup;
  • seasoning for carrots in Korean – 20 g;
  • garlic – 3 cloves.

Method of preparation:

  1. Beets peel, wash, dry, RUB in a deep container.
  2. Garlic to push through the press.
  3. In the beets, add vinegar, salt, sugar, stir. Let stand until the juice yield.
  4. Drain, stir in seasoning mix.
  5. Oil heat, pour over the vegetables, stir, put in a quart jar for steeping in cold weather.
  6. Serve the fried pork with tomatoes and adjika.

Cooked beetroot in Korean

  • Cooking time: 1 hour.
  • Number of servings: 5 persons.
  • Calorie meals: 128 kcal
  • Purpose: for a snack.
  • Cuisine: Korean.
  • Level of preparation: average.

Cooked beetroot in Korean is different from the dishes of raw vegetable are more soft consistency and the best impregnation spices. Its nice to be served as a side dish or an addition to grilled meats, baked chicken or boiled fish with pickled cabbage and other pickles to roasted or baked potatoes with mushrooms. For greater sharpness take the fresh coriander seeds and grind right before cooking. Do not rely on chance and throw too much seasoning.

Ingredients:

  • beetroot – 1 kg;
  • red pepper – 5 g;
  • black pepper – a pinch;
  • garlic – 6 cloves;
  • vinegar – 10 ml;
  • coriander seeds – 10 g;
  • vegetable oil – 60 ml;
  • granulated sugar – 20 g;
  • salt – 10 g.

Method of preparation:

  1. The root vegetable wash, pour water, boil 15 minutes, cool with cold jet.
  2. Peel, chop (better grate on the Korean grater), sprinkle with salt, sugar, cover with vinegar.
  3. Pour oil in the pan, season with spices and large minced garlic, keep hot for 10 seconds.
  4. Pour over the salad.
  5. Let stand, store no longer than 10 days.
  6. Serve with rice, buckwheat, cous-kusu, sprinkled with coriander.

Beets with cabbage in Korean

  • Cooking time: 1 hour.
  • Servings: 10 people.
  • Calorie meals: 122 kcal
  • Purpose: for a snack.
  • Kitchen: author.
  • Level of preparation: average.

Instead of the traditional Russian set of pickles Housewives like beets with cabbage in the Koreanand that has a pleasant taste with a rich crunch. By adding beet cabbage turns a nice pinkish-raspberry color. This winter harvesting will please all family members, perfect as hearty bright side dish to chicken or pork.

Ingredients:

  • cabbage – plugs;
  • beet – 2 PCs.;
  • garlic – 4 cloves;
  • onion – 1 PC.;
  • water liter;
  • salt – 20 g;
  • sugar – 100 g;
  • vegetable oil – half Cup;
  • 9% vinegar – 2 tablespoons;
  • Bay leaf – 2 PCs.;
  • black pepper – 5 grains.

Method of preparation:

  1. Cabbage cut into small pieces. Beets, cleaned skin-on, julienne strips or grate on the Korean grater.
  2. Garlic cut into strips, onion half-rings.
  3. Put all ingredients in the bowl.
  4. For the marinade boil water with salt, sugar, Bay leaf, black pepper. Cook for 10 minutes, pour the vinegar.
  5. Pour vegetables with marinade, leave for eight hours at room temperature. Send in the fridge for seven hours.
  6. If desired, put on the banks, roll up for the winter.
  7. Offer to baked potatoes with mushrooms and cream sauce.

How to cook a beet in Korean — the secrets from the chefs

Known professionals to beginners reveal the culinary secrets of cooking beet in Korean:

  • beet salad Korean barbecue tastes better if you make it from durum vegetable Vinogradnoe type;
  • a delicious version of spice is blend of garlic, red pepper, ground coriander and vinegar;
  • don’t be lazy how to flush the main components, if you plan to serve them raw;
  • original is obtained if to fill a vegetable mixture of onions, garlic, dried cloves, ground coriander, black and red pepper, cinnamon;
  • slightly sour give beet salad Korean-style mixed onions, garlic, coriander, red pepper, juice of lemon or lime, vinegar essence;
  • mixing the best components with your hands (or you may need a silicone spatula);
  • the fresher you choose the vegetables, the salad will be juicier;
  • vinegar can be easily replaced with lemon juice, which is better to squeeze directly from the fruit halves;
  • you cannot roast oil on fire – only to bring it to a boil and then immediately pour in the salad;
  • salt can be replaced with soy sauce.

Video: Beets in Korean