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Korean beetroot: recipe for cooking at home

We often buy or prepare Korean carrots ourselves, and you can also make salads from other equally tasty vegetables. For example, you can make a lot of Korean salads from beets, which will be tasty and fragrant.

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 tried to make this snack, because this is a fairly new dish. Therefore, it is worth taking note of the following cooking methods.

  1. Beets must be thoroughly washed, clean the skin and rinse again;
  2. Next, a special grater, which is designed for Korean carrots, grind the vegetable. If not, then the beets can be rubbed on a grater with large teeth;

    1. Put the ground beet in a deep bowl, pour sugar and salt to it;
    2. In half a glass of boiled water, pour half a tablespoon of table vinegar, dilute and pour in the vegetable;
    3. We mix everything thoroughly with our hands and try to squeeze the juice. After mixing, leave to stand for some time;
    4. Next, do refueling. Peel the onion and cut into small squares;

    1. Put a griddle on the stove, pour vegetable oil and warm it;
    2. In hot oil we pour all the seasonings, except for the minds;
    3. Fall asleep to seasoning onions, mix everything well and leave to roast for a few minutes;

    1. Then peel the garlic and squeeze the garlic. Put in zazharku of onions and seasonings;
    2. All mix and leave to fry for another 2-3 minutes;
    3. Remove the dressing from the heat and immediately put it in the bowl for the beets, thoroughly mix all the ingredients;

  1. At the end add minds.

For the salad will need:

  • Kilogram beets;
  • Green cilantro — 20-30 grams;
  • Ground black pepper — 1 tsp;
  • Pinch of ground paprika;
  • Garlic — 1 head;
  • Pinch of coriander;
  • White wine vinegar — 50 ml;
  • 1 dessert spoon of apple vinegar;
  • Olive oil — 80 ml;
  • Salt — to your taste;
  • 1.5 tsp of sugar.

The cooking period is 2 hours and 30 minutes.

How many calories — 128.

  1. Beet root must be thoroughly washed from dirt. We clean off all the skin;
  2. We spread the beets in a metal dish, pour water and put it on the gas;
  3. After boiling water, reduce the heat and boil for 15 minutes;
  4. Remove the vegetable from the water and leave to cool. The cooled roots are cut into thin strips;
  5. Put the strips in a bowl, pour salt and sugar;
  6. Then add all spices except cilantro;
  7. Garlic is peeled from the skin and squeezed garlic. Put to the beets;
  8. In a bowl, mix two types of vinegar and add olive oil. Dress the salad with this mixture, mix well. Leave to infuse for 2-3 hours;
  9. Cilantro rinse and chop into small pieces;
  10. Before serving, add chopped cilantro to the salad and mix.

  • 1 fork of white cabbage;
  • 3 beet root vegetables;
  • 4 garlic teeth;
  • Half a glass of vinegar 9%;
  • Granulated sugar — 130 grams;
  • 2 large spoons of salt;
  • 10 pieces of allspice in peas;
  • 4 stuff bay leaf;
  • 2 large spoons of vegetable oil.

The cooking time is 1 hour of cooking and the day of pickling.

How to cook:

  1. For a start, chop the cabbage. Plugs should be cleaned from old leaves. Then cut it into medium squares with dimensions of 3×3 cm;
  2. Strongly dense and hard streaks need to be removed;
  3. Beets must be rubbed with a grater for Korean carrots or cut into thin strips. You can use the usual grater with large teeth;
  4. We clean the garlic cloves from the husk and cut into thin plates;
  5. Then we spread cabbage, beets, garlic into a deep container and mix it well with our hands. We shift to any large jar or bottle;
  6. Making marinade for pouring. In a bowl of metal, pour a liter of water and place it on the stove;
  7. After boiling water, add sugar, add some salt, put bay leaf, allspice and add vegetable oil;
  8. Leave to boil for about 10 minutes. Then remove from heat, remove all spices, add vinegar, mix;
  9. Pour marinade with cabbage and beets;
  10. Then we press down everything with a plate so that the marinade protrudes slightly above the cabbage;
  11. After the marinade has cooled, remove to a cold place for a day.

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What ingredients will be needed:

  • Beet — half a kilo;
  • One average apple sour variety;
  • 2-3 small onion heads;
  • A glass of table or apple vinegar;
  • 100 grams of sugar;
  • Lemon — half;
  • 3-4 garlic cloves;
  • A pinch of salt;
  • 1 teaspoon cumin;
  • Pinch of mustard seed;
  • A few tricks of the carnation;
  • A couple of lavrushek.

Preparation time — 1 hour 30 minutes.

Nutritional value — 152.

  1. Beets need to rinse thoroughly, put in a saucepan, pour water and boil;
  2. You can also bake it, for this you need to clean off the skin. Cut into small pieces, rub with salt, put on a baking sheet and pour with butter. Cook it should be about 20-30 minutes.
  3. While preparing beets. We wash the apple, cut it into cubes, remove all the bones;
  4. In a metal dish, pour vinegar, put the apples and set on fire. We spray them within 15 minutes;
  5. Next, clean the onions from the skin, cut them into squares and shift them into a container with apples;
  6. Pour salt and sugar there;
  7. Boiled or baked beets cut into cubes;
  8. From one part of the lemon squeeze the juice to apples and onions;
  9. We put beetroot slices in a container with apples;
  10. Fall asleep a pinch of grain mustard and cumin;
  11. We clean the garlic cloves of the skin, cut into plates and put in a container to the other ingredients;
  12. Then put a bay leaf and a carnation. All boil for about 20 minutes;
  13. Jars need to boil with lids;
  14. Next, with the help of a small ladle, spread the salad over the cans, spin the lids with the key to roll the lids;
  15. We remove the banks in a dark place and cover with a warm rug. Leave in this state for 7 days.

  • 2 fresh cucumbers;
  • Beets — 1 piece;
  • One sweet pepper;
  • 3-4 garlic cloves;
  • 1 small spoon of coriander seeds;
  • A small piece of hot chili peppers;
  • Vegetable oil — 50 ml;
  • Balsamic vinegar — 1 large spoon;
  • A bit of salt.

How much is prepared — 3 hours.

Start cooking:

  1. Wash the beets, peel off the skin and cut into thin strips;
  2. Rinse the cucumbers, remove the skin and chop straws;
  3. We wash the sweet pepper, clean the seeds together with the stem and cut them in strips;
  4. Putting vegetable cutting in a bowl, add salt and coriander;
  5. Garlic cloves cleaned from the skin and chopped into small pieces, spread to the vegetables;
  6. We fill with balsamic vinegar;
  7. Pour the butter into the pan and heat it;
  8. Hot oil is poured into vegetable cutting;
  9. A piece of hot chili pepper shred in small pieces and season the salad;
  10. All mix and insist 2-3 hours.
  • 2 beet root vegetables;
  • 2 carrots;
  • 2-3 garlic teeth;
  • Spices for carrots in Korean — 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.

Calorie content — 129.

Start cooking:

  1. Beets and carrots are washed and cleaned from the skins;
  2. Then root vegetables should be rubbed with a special grater for Korean salads, if there is none, then you can use a regular one;
  3. Put the vegetables in a deep bowl, add some salt and add granulated sugar. Stir with the hands;
  4. Garlic cloves are clean and pass through the crush, put to the vegetable cutting;
  5. Then season with spices.
  6. In a small cup, mix the vegetable oil and vinegar. Fill the dressing salad.

  • For salad, it is desirable to use young beets. If it is old or slightly sluggish, then it should be placed for a couple of hours in cold water;
  • The oil should be of high quality, without foreign smells and tastes;
  • Sesame seeds, walnuts and raisins can be added to the salad;
  • Also, in Korean-style salad from beets, you can add beet tops, it should be chopped into small pieces;
  • Beets can be wiped with a special grater for Korean salads, as well as grind a regular grater with large teeth. If these graters are not, then you can simply cut it with a knife into thin strips.

Korean beetroot diversifies your menu. It will be a great addition to fish or meat dishes. And also it can be used for the festive menu, the bright color of the root will decorate the festive table and become its highlight.

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