Cooking beets in Korean at home. Step-by-step recipes of beetroot in Korean with a photo. Pickled beets in Korean for the winter in banks

Korean cuisine has long been attracted by its simplicity and variety of sharp dishes. Adding different seasonings and spices make oriental food very appetizing, tasty and fragrant. Salad from beetroot in Korean no exception was no exception. A piquant, crisp, acute snack is impressive with a bouquet of Asian aromas and a rich spicy taste.

The salad has become a real find for many housewives. The dish is prepared very quickly and simply, besides, beets - recognized healthy, tasty and sweet root crop. There are a lot of recipes for making beetroot salads in Korean. How to prepare such a salad at home - read in the article. A step -by -step recipes with photos will help easily cope with the task.

Features of cooking beets in Korean

It will take very little time to prepare beets in Korean, but the result will exceed all expectations. Fragrant, crisp, tasty and healthy beets will become an indispensable snack not only on ordinary days, but even on the festive table.

In order for a sharp salad to be a success, it is important to know the features of an absolutely simple technological process.

The tips and recommendations of experienced housewives will help to easily cope with the task of even novice amateur culinary culinary culinary people.

• An important role in the preparation of beets in Korean is played by the right choice of vegetables. Beetroot should be sweet and juicy, fresh and young, salad vinaigrette varieties.

• To prepare the dish (in its classical performance) you will need a special grater, in which the straw is thin and long, which means that the beets will better absorb all spices and seasonings. If there is no one, you can cut the vegetable manually, but the result will be less spectacular.

• One of the most important points of making salads in Korean is the preparation of spices and seasonings. As a rule, mandatory elements of the oriental snacks will be: garlic, vinegar, vegetable oil, a mixture of peppers, coriander. Upon desk and according to the recipe, sesame, cilantro, hop-sunels, paprika, ready-made seasoning for carrots in Korean, soy sauce, etc. are also used.

• An important stage in the preparation of salad is the pickling process. Beetroot in Korean, like carrots, for example, is not used immediately after cooking. The appetizer needs pickling from 4 hours to 5 days, depending on the recipe. Only then the chopped vegetable becomes truly tasty and fragrant in the salad.
• Cossack salad can also be prepared in Korean for the winter. To do this, prepare jars and lids by sterilizing them and choosing a suitable beet preservation recipe for this. Such a preservative as vinegar allows you to save the salad for a long time.
• Beetroot dishes are useful and low -calorie. In addition, the root crop is characterized by cheapness and accessibility, which allows experimenting with recipes and choosing your favorite ones.

Beetroot in Korean, recipes

Beetroot in Korean is prepared in different ways: from raw or boiled beets, with sharp or spicy spices, with the addition of other vegetables or as an independent dish. To decide on the choice, it is better to try to prepare (in small quantities) a few recipes and select for yourself the most delicious recipe for beetroot in Korean.

Well, the process itself often takes no more than 10-15 minutes, after which the acute snack is ascended to the side for further pickling.

Below are 15 of the most common recipes (with a photo) of cooking beets in Korean at home. But, each housewife can independently regulate the amount of added spices, salt or sugar, selecting “to their taste” and the preferences of the household.

Recipe 1: Fast beets in Korean

• The recipe is considered one of the simplest and fastest. On average, for the preparation of five servings of salad you will need no more than 10 minutes of time. Then, within 1-4 hours, the beets are simply pickled and saturated with fragrant spices and seasonings.
• The spicy taste of pickled beets is perfect as a salad for potato mashed potatoes, meat and even fish.

To prepare fast beetroot in Korean, you need:

• 0.5 kg of beets;
• 10 g of red pepper (ground);
• 10 g of garlic (dried);
• 10 g of coriander;
• 10 g of sesame seeds;
• 2 g of black pepper (ground);
• 0.5 tbsp. vegetable oil;
• 2 g of salt;
• 20 ml of table vinegar (9%).

Preparation:

• Wash the beets, peel and grate on a special grater so that long and thin stripes are obtained. You can also chop thinly strips.
• Sprinkle grated beets according to the recipe and stir. It is more convenient to do all manipulations in a deep bowl. When stirring, the beets are slightly wrinkled so that it starts its own juice and is better to be saturated.
• Separately, vegetable oil must be warmed with vinegar, but not brought to a boil.
• Pour a warm dressing into the beetroot mass, mix gently.
• Put the finished salad into the jar, cover with a lid and put in the refrigerator for about 4 hours.

  Recipe 2: Beetroot in Korean for the winter

• This recipe for cooking beets in Korean implies the possibility of long-term storage for the winter.
• Canned beets are no less fragrant and tasty than a freshly prepared salad.

For the preparation of canned beets in Korean, you need:

• 1 kg of beets;
• 60 ml of table vinegar (9%);
• 5-10 g of red pepper (ground);
• garlic head;
• 5 g of black pepper (ground);
• 10 g of coriander;
• 10 g of salt;
• 20 g of sugar;
• 40 ml of vegetable oil.

Preparation:

• Wash beets, pour water, bring to a boil and cook for about 15 minutes.
• After the specified time, drain hot water, and cool the beets under a stream of cold water.
• Clean and cut the boiled beets and cut into strips (or grate on a special grater).
• Add salt, sugar and vinegar to beets. Mix all gently.
• Separately heat the vegetable oil (not to boiling), add all the spices and squeezed (or finely chopped) garlic. After 5 seconds, remove from heat so that the garlic does not fried.
• Turn the salad with a fragrant dressing based on vegetable oil.
• Put the salad tightly in pre -sterilized banks.
• Cover the jars with sterile lids and sterilize the salad for about 10 minutes. For this, banks must be in moderately boiling water along the "shoulders" - to the place of narrowing of the neck.
• It is better to store the cooled conservation in the refrigerator.
• If the salad is not planned to be stored for a long time, it does not need to be subjected to additional sterilization. Then spicy beets in Korean can be left in the refrigerator, but not more than 10 days.

Recipe 3: pickled beets in Korean

• This recipe is one of the traditional options for preparing an acute Korean snack salad.
• In this recipe for the preparation of beets, the root crop is not subjected to heat treatment, preserving the maximum of vitamins and beneficial substances.
• Raw beets crunch in Korean, has a pleasant spicy and slightly sweet taste.
• To prepare raw pickled beets, you can use the finished seasoning for carrots in Korean, or you can make a mixture yourself from red, black pepper, cloves, coriander and a pinch of salt.

To prepare pickled beets in Korean, you need:

• 0.5 kg of beets;
• 25 ml of table vinegar (9%);
• 5 g of salt;
• 10 g of sugar;
• 0.5 tbsp. vegetable oil;
• 3 cloves of garlic;
• 20 g of finished seasonings for carrots in Korean.

Preparation:

• Wash the beets, peel and grate on a special grater so that long and thin stripes are obtained. You can also chop thinly strips.
• Add salt, sugar, vinegar to grated beets and squeeze the garlic. Mix everything in a deep bowl.
• When the beets start the juice, add seasonings, heated vegetable oil and mix.
• Put the finished salad into the jar, cover with a lid and put in the refrigerator to infuse.

Recipe 4: Boiled beets in Korean

• Beets according to this recipe are delicate, soft and well -soaked in spices.
• Such a Cossack beetroot salad is perfect as an independent side dish or as a snack for meat, rice, buckwheat porridge or fish.
• In order for the beetroot to be more saturated and sharp, it is better to independently grind the coriander seeds immediately before cooking the dish.

To prepare boiled beets in Korean, you need:

• 1 kg of beets;
• 5 g of red pepper;
• 5 g of black pepper;
• 5-6 cloves of garlic;
• 10 ml of table vinegar (9%);
• 10 g of coriander;
• 10 g of salt;
• 20 g of sugar;
• 60 ml of vegetable oil.

Preparation:

• Wash beets, pour water, bring to a boil and cook for about 15 minutes.
• After the specified time, drain hot water, and cool the beets under a stream of cold water.
• Peel the boiled beets, cut into strips or grate on a special (Korean) grater.
• Add salt, sugar and vinegar to beets.
• Warm up vegetable oil in a pan, adding spices and coarsely chopped garlic there. Keep oil with spices on fire for no more than 5 seconds.
• Pour beets with aromatic sunflower oil and let the salad be infused and saturated.
• It is necessary to store Korean salad of boiled beets in the refrigerator for no more than 10 days. When serving, the salad can be sprinkled with chopped cilantro with the greens.

Recipe 5: Cabbage with beets in Korean

• Cabbage with beets is an excellent alternative to boring traditional salt and conservation.
• The salad is characterized by a piquant saturated taste, crispy cabbage and unusual raspberry color.
• The workpiece is perfectly stored in banks in winter or prepared fresh.

To prepare pickled cabbage with beets in Korean, you need:

• 1 pc. white cabbage (medium size);
• 2 pcs. beets (medium sizes);
• 1 onion;
• 4-5 cloves of garlic;
• 1 liter of water;
• 20 g of salt;
• 100 g of sugar;
• 0.5 tbsp. vegetable oil;
• 2 tbsp. table vinegar (9%);
• 2 pcs. bay leaf;
• 5 peas of black pepper.

Preparation:

• Cut the cabbage in small pieces (squares, rectangles).
• Wash the beets, peel and grate (cut) with thin strips.
• Cut garlic with thin strips, onions with half rings.
• Prepare the marinade. To do this, add salt, sugar, bay leaf, black pepper to boiling water and boil the entire mixture for 10 minutes. Add vinegar at the end.
• Mix all chopped vegetables, pour the marinade and leave for 8-10 hours at room temperature.
• Store the salad in the refrigerator or roll up in sterile banks for winter storage.

Recipe 6: Tasty beets in Korean

• This recipe for a sharp Korean snack salad is tasty, with a rich spicy aroma. Lovers of less sharp dishes may not add red ground pepper to the snack.
• In this recipe for the preparation of beets, the root crop is not subjected to heat treatment, preserving the maximum of vitamins and beneficial substances.

To prepare pickled beets in Korean, you need:

• 1 kg of beets;
• 1-1.5 heads of garlic;
• 100 ml of vegetable oil;
• 2 tbsp. table vinegar (9%);
• 2 tsp ground coriander;
• 1 tsp black pepper of ground;
• 1 tsp red pepper of ground;
• 1 tsp papriki;
• 3 tsp Sahara;
• 1 tsp salt.

Preparation:

• Wash the beets, peel and grate on a special grater so that long and thin stripes are obtained. You can also chop thinly strips.
• Squeeze the garlic through the press or grate on a fine grater.
• In a pan, heat sunflower oil (not to boiling), add spices and garlic there, mix and immediately remove from heat.
• Add salt, sugar, vinegar and flavored sunflower oil to grated beets. Mix everything in a deep bowl.
• Put the salad in a jar (about 1.5 l) and let it brew for another 2-3 hours. Keep refrigerated.

Recipe 7: Crushed beets in Korean

• This recipe for preparing raw beets is in Korean simple and fast. The main difference from previous options is the use of apple cider vinegar and a slightly different dosage of spices.

To prepare acute beets in Korean, you need:

• 2 pcs. beets (medium sizes);
• 0.5 tsp red pepper (ground);
• 5-6 cloves of garlic;
• 0.5 tsp coriander;
• 1 tsp Sahara;
• 0.5 tsp black pepper (ground);
• 2 tbsp. vegetable oil;
• salt (to taste);
• 2 tbsp. Apple vinegar.

Preparation:

• Wash the beets, peel and grate on a special grater so that long and thin stripes are obtained. You can also chop thinly strips.
• Sprinkle grated beets with salt, sugar and vinegar and stir. It is more convenient to do all manipulations in a deep bowl. When stirring, the beets are slightly wrinkled so that it starts its own juice and is better to be saturated.
• Separately, vegetable oil must be warmed up, but not brought to a boil. Put all spices, finely chopped garlic in the heated oil, and then remove from the heat.
• Pour a warm flavored refueling into the beetroot mass, mix gently.
• Transfer the finished salad to the jar, cover with a lid, let it brew and soak in aromas for several hours.
• Store a vegetable snack in the refrigerator.

Recipe 8: Current beets for the winter in banks

• This recipe for cooking beets in Korean implies the possibility of long-term storage, for the winter. Unlike the previous recipe (No. 2) of the preparation of beets in banks for the winter, this interpretation involves the use of raw root crop without primary heat treatment.
• A mandatory stage in the preparation of salad for prolonged canning is the sterilization of cans and covers.

For the preparation of canned beets in Korean, you need:

• 1 kg of beets;
• 3 tbsp. vinegar (9%);
• 0.5 tsp red pepper (ground);
• 6 cloves of garlic;
• 0.5 tsp black pepper (ground);
• 1 tsp coriander;
• 0.5 l of water;
• 1 tsp salts;
• 1 tbsp. Sahara;
• 4 tbsp. vegetable oil.

Preparation:

• Wash the beets, clean and cut into strips (or grate on a special grater).
• Lay the chopped raw beets in sterile jars.
• Separately prepare a brine. To do this, pour all spices, salt, sugar, vinegar, butter into boiling water and squeeze the garlic. Boil for several minutes (until the salt and sugar is completely dissolved).
• Pour the beets and roll up with a ready -made hot brine. Turn and wrap the jars.

Recipe 9: Carrots with beets in Korean

• The pickled carrots with beets are characterized by a rich sweet-spicy taste of the usual Korean carrots with a cutting crisp raw beetroot.
• The recipe diversifies any, even a festive table and will become a delicious snack to many dishes.

To prepare pickled carrots with beets in Korean, you need:

• 2 pcs. carrots (medium sizes);
• 2 pcs. beets (medium sizes);
• 3 tbsp. seasonings for carrots in Korean;
• 4-5 cloves of garlic;
• 0.5 tbsp. salts;
• 0.5 tsp Sahara;
• 0.5 tbsp. vegetable oil;
• 1 tbsp. table vinegar (9%).

Preparation:

• Wash beets and carrots, peel and grate (cut) with thin long strips.
• Prepare the marinade. The simplified version involves mixing all the remaining ingredients and season chopped vegetables. For a more saturated aroma, you can make flavored sunflower oil (heat and pour spices with squeezed garlic), and warm the salad warm. Then vegetables are better soaked in spices.
• Give the salad to brew for several hours, store in the refrigerator.

Recipe 10: Fast red beetroot in Korean

• This recipe is one of the simplest and fastest. To prepare it, you will need a finished mixture of seasonings for carrots in Korean. At the same time, it is important to pay attention to the content of salt in the seasoning: if it is part of a mixture of spices, it does not need to be additionally added to the salad so as not to overcrow.

To prepare fast beetroot in Korean, you need:

• 1 kg of beets;
• 4-5 cloves of garlic;
• 0.5 tbsp. vegetable oil;
• salt (to taste);
• 2 tbsp. seasonings (for carrots in Korean);
• 2 tbsp. vinegar (9%).

Preparation:

• Wash the beets, peel and grate on a special grater so that a long and thin “shavings” turn out. You can also chop thinly strips.
• Sprinkle grated beets with seasoning, salt, add oil and vinegar, according to the recipe and stir. It is more convenient to do all manipulations in a deep bowl. When stirring, the beets are slightly wrinkled so that it starts its own juice and is better to be saturated.
• Put the finished salad into the jar, cover with a lid and put in the refrigerator for about 4 hours.

Recipe 11: Red beets in Korean with sesame seeds

• Pickled beets in Korean at home, with the addition of sesame seeds, it turns out unusually soft and spicy.
• The recipe will appeal to those who do not like sharp dishes.

To prepare beets in Korean with sesame seeds, you need:

• 1 kg of beets;
• 4-5 cloves of garlic;
• 0.5 tbsp. vegetable oil;
• 1 tsp salts;
• 1 tsp Sahara;
• 50 g of sesame seeds;
• 1 tbsp. table vinegar (9%).

Preparation:

• Wash the beets, peel and grate on a special grater so that a long and thin “shavings” turn out. You can also chop thinly strips.
• Sprinkle grated beets with salt, sugar, add vegetable oil and vinegar, stir everything thoroughly. It is more convenient to do all manipulations in a deep bowl.
• The sesame seeds are warm in a hot pan (without oil) for several minutes, periodically shaking the pan.
• Add fried sesamens to the salad and mix.
• Put the finished salad into the jar, cover with a lid and put in the refrigerator for pickling for about a day.

Recipe 12: Boiled beets in Ossetian

• Pickled beets can be used immediately or cooked in banks, for the winter.
• The recipe will be liked by those who do not like sharp dishes and complex technological processes.

For the preparation of boiled beets in Ossetian, you need:

• 5 pcs. beets (medium sizes);
• 6-7 cloves of garlic;
• 2-3 tbsp. vegetable oil;
• 1.5 tbsp. salts;
• 1 liter of water.

Preparation:

• Wash the beets and boil until cooked.
• Peel the soft beets and cut into large cubes (2-3 cm thick).
• Lay out the chopped beets into banks.
• Separately prepare the brine: boil water, add salt until it is completely dissolved.
• Add squeezed garlic to the finished brine.
• Pour a brine with beets. Add 1 tbsp to each jar on top. vegetable oil.
• Beets in banks march about 5 days in the refrigerator, after which the salad will be ready to use.
• Another option for the recipe is a more acute beetroot dish, with the addition of spices such as: basil, garden, cilantro, hops, hops-sunels (1 tsp), several pieces of bay leaf and 2 pods of acute pepper. All spices are added to the water during the preparation of the brine. The salad will turn out to be sharp, with a bouquet of oriental aromas.

Recipe 13: Boiled beets in Korean with nuts

• Boiled pickled beets with nuts has a rich spicy-naughty and slightly sweet taste. The salad is very tasty and unusual due to non -traditional Korean seasonings and nuts.

To prepare boiled beets in Korean with nuts, you need:

• 1 kg of beets;
• 1.5 liters of water;
• 5 pcs. bay leaf;
• 1 tsp pepper with peas;
• 1 tsp salts;
• 3-4 tbsp. Sahara;
• 4 tbsp. apple cider vinegar;
• 5-6 cloves of garlic;
• 100 g of walnuts (chopped);
• 1 tbsp. coriander (can be replaced with a bunch of fresh herbs);
• black pepper (to taste);
• 1 tbsp. The seasoning "hops-Sunels."

Preparation:

• Wash the beets and boil until cooked.
• Peel the soft beets and cut into large cubes (2-3 cm thick).
• Separately prepare the brine: boil water, add salt, sugar and all dry spices.
• If fresh coriander is used, the greens are finely chopped and added to beets.
• Add squeezed garlic and vinegar to the finished brine.
• Put the beets in jars in layers, pouring each layer with nuts periodically.
• Pour a brine with beets and remove for further pickling for 2 days. Store the finished salad in the refrigerator.

Recipe 14: Current beets with onions and sesame seeds

• Pickled beets with fried onions and sesame seeds is a very tasty independent dish.

To prepare beets in Korean with onions and sesame seeds, you need:

• 1 kg of beets;
• 2 pcs. bulbs (medium sizes);
• 3 cloves of garlic;
• 1.5 tsp coriander;
• 1.5 tbsp. sesame seeds;
• 1 tsp ground red pepper;
• 1.5 tbsp. Sahara;
• 1 tbsp. salts;
• 100 g of vegetable oil;
• 4 tbsp. table vinegar (you can use apple cider vinegar or lemon juice).

Preparation:

• Wash the beets, clean and chop strips on a special grater.
• Salt grated beets, mix and let it brew for half an hour.
• Separately chop the onion with rings and fry it in vegetable oil until a translucent state.
• Twine beets with fried onions with oil, squeezed through the press garlic, coriander, sesame seeds, pepper, sugar and vinegar. Mix everything thoroughly.
• Put the beetroot salad in banks and let it brew for a day. Store the finished salad in the refrigerator.

Recipe 15: Beetroot in Korean with soy sauce

• Beetroot in Korean with soy sauce is an unusual dish, characterized by a complex spicy taste and bright aroma.

To prepare beets in Korean with soy sauce, you need:

• 0.5 kg of beets;
• 1 pc. bulbs (medium sizes);
• 2-3 cloves of garlic;
• 0.5 tsp coriander;
• 0.5 tsp ground red and black pepper;
• 1 tsp salts;
• 80 g of vegetable oil;
• 40 g of table vinegar;
• 1-2 tsp soy sauce.

Preparation:

• Wash the beets, clean and chop strips on a special grater.
• Fry the onion chopped with half rings in sunflower oil to a transparent state.
• Salt the grated beets to season with fried onions with butter, squeezed through the press garlic, salt, spices and vinegar. Mix everything thoroughly. If desired, you can add a little sugar.
• Put the beetroot salad in banks and let it brew at night. Store the finished salad in the refrigerator.

Beets in Korean, secrets of cooking

• Some recipes for cooking beets in Korean suggest short-term welding of the vegetable (until the floor is ready). It is important not to digest beets in order to maintain its crisp properties as much as possible, as is inherent in the Asian method of preparing such salads.

• Vegetable oil for refueling is heated, without bringing it to a boil. To flavor oil, use garlic, onions and spices. In this case, the garlic is kept in a pan for no more than 3-5 seconds, so that it “gives” his aroma of oil, but in no case begins to roast (then a completely different aroma will turn out). Onion is fried over low heat until transparent. A flavored vegetable oil allows you to make a snack more appetizing and aromatic.
• Do not be afraid to use sugar in a salad, it will not become too sweet or cloying from it. On the contrary, sugar is able to slightly neutralize and “muffle” the severity of seasonings and vinegar, emphasizing at the same time a pleasant aroma of garlic and coriander.
• Vegetable oil can be chosen any, refined. As a rule, sunflower vegetable oil is used.
• Vinegar use ordinary, dining room. You can replace it with a softer version: apple, rice or wine. As an option, lemon juice is also used.
• The finished salad can be decorated with greens of onions, parsley, cilantro or sprinkled with fried sesame seeds or chopped walnuts.
• Beetroot in Korean is served as an independent dish or is used as a snack for many dishes from potatoes, meat, fish, etc.
• The salad must be stored in the refrigerator. Every day, the taste of the Asian snack will become only satisfactory and brighter.

Thus, for the preparation of beets in Korean, you will need a minimum time and labor costs. And a simple ingredient, beets, will please not only with accessibility and cheapness, but also very useful for the body, properties.

A piquant appetizer is suitable for any meal, standing out with its unusual sharpness and spicy taste.

And finally - do not be afraid of the specific taste of raw beetroot: thanks to other components of the oriental snack, it is absolutely not felt in the salad.

Video: Cooking beets in Korean "