Preparation of Korean beets at home. Step-by-step recipes Beets in Korean with a photo. Marinated Beets in Korean for the winter in banks

Korean cuisine has long been attracted by its simplicity and diversity of sharp dishes. Adding different seasonings and spices make oriental food very appetizing, tasty and fragrant. No exception and beet salad in Korean. Piquant, crispy, acute snack impresses a bouquet of Asian flavors and a rich spicy taste.

Salad has become a real find for many owners. The dish is prepared very quickly and simply, besides the beets - a recognized useful, tasty and sweet root root. There are a lot of recipes for the preparation of salads from beets in Korean. How to prepare such a salad at home - read the article. And step-by-step recipes with photos will help you easily cope with the task.

Features of the preparation of beets in Korean

For the preparation of beets in Korean, it will take quite a bit of time, but the result will exceed all expectations. The fragrant, crispy, tasty and useful beet will become an indispensable snack not only on ordinary days, but even on the holiday table.

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

Tips and recommendations of experienced owners will help to easily cope with the task even novice to lovers.

• An important role in the preparation of beets in Korean plays the right choice of vegetables. Beet should be sweet and juicy, fresh and young, lettuce vigree varieties.

• To prepare a dish (in its classic execution), you will need a special grater at which the straw is fine and long, which means that the beets are better absorbed all the spices and seasonings. If there is no such, you can cut a vegetable manually, but the result will be less spectacular.

• One of the most important moments of the preparation of salads in Korean is the preparation of spices and seasonings. As a rule, the mandatory elements of the Eastern snack will be: garlic, vinegar, vegetable oil, a mixture of peppers, coriander. If desired and according to the recipe, there is also sesame, kinza, hops-sunnels, paprika, ready-made seasoning for carrots in Korean, soy sauce, etc.

• An important step of cooking salad is the process of marinency. Beets in Korean as well as carrots, for example, is not used immediately after cooking. Snack needed marinating from 4 hours to 5 days, depending on the recipe. Only then the chute vegetable becomes in a truly delicious and fragrant salad.
• Korean beet salad can also be prepared for the winter. To do this, you should prepare jars and covers, sterilizing them and choosing the suitable beet canning recipe for this. Such a preservative as vinegar allows you to save the salad for a long time.
• Beet dishes are obtained useful and low-calorie. In addition, the rootpode is characterized cheap and accessibility, which allows you to experiment with recipes and choose your favorite.

Korean beets, recipes

Korean beets are preparing 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 determine the choice, it is better to try to cook (in small quantities) a few recipes and select the most delicious beet recipe in Korean.

Well, the process itself often takes no more than 10-15 minutes, after which the sharp snack retracts to the side for further marination.

Below is the 15 most common recipes (with photos) of the preparation of beets in Korean at home. But each mistress can independently regulate the number of added spices, salt or sugar, picking up "under their own taste" and the preferences of households.

Recipe 1: Fast beet in Korean

• The recipe is considered one of the easiest and rapid. On average, for the preparation of five portions of lettuce will be needed no more than 10 minutes of time. Then, for 1-4 hours, the beet is simply marked and saturated with fragrant spices and seasonings.
• The spicy taste of pickled beet is perfectly suitable as a salad to potato mashed potatoes, meat and even fish.

For the preparation of fast beet in Korean, it is necessary:

• 0.5 kg beet;
• 10 g of red pepper (ground);
• 10 g of garlic (dried);
• 10 g of coriander;
• 10 g of sesame;
• 2 g of black pepper (ground);
• 0.5 Art. vegetable oil;
• 2 g of salts;
• 20 ml of table vinegar (9%).

Cooking:

• Wash beets, clean from the skin and grate on a special grater, so that long and thin stripes are obtained. You can also cut straw thinly.
• Sprayed beets sprinkle with spices according to the recipe and stir. It is more convenient to do all manipulations in a deep bowl. When stirring the beet, the beets are slightly embossed so that it will deteriorate its own juice and it is better subsequently soaked.
• Separately vegetable oil you need to warm up with vinegar, but do not bring to a boil.
• Pour the warm refueling into the beetral mass, gently mix.
• Finished salad shock into a jar, cover with a lid and put in the refrigerator for about 4 hours.

Recipe 2: Korean's beets for the winter

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

For the preparation of canned beet in Korean, it is necessary:

• 1 kg beet;
• 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 salts;
• 20 g of sugar;
• 40 ml of vegetable oil.

Cooking:

• Beetroot washed, pour water, bring to a boil and cook for about 15 minutes.
• After the specified time, it is hot water to drain, and the beets are cooled under the jet of cold water.
• Boiled beets clean and cut into straws (or grate on a special grater).
• Add salt, sugar and vinegar to beet. All gently mix.
• Separately heat vegetable oil (not up to boiling), add all the spices and squeezed (or finely different) garlic. After 5 seconds, remove from the fire so that the garlic is not roasted.
• Fill the salad fragrant refueling based on vegetable oil.
• Salad tightly put into pre-diplocked banks.
• Banks close sterile covers and sterilize salad for about 10 minutes. For this, banks must be in moderately boiling water by "Holders" - to the place of the sisterhood of the neck.
• Coolest preservation is better stored 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 the spicy beet in Korean can be left in the refrigerator, but not more than 10 days.

Recipe 3: Marinated Beets in Korean

• This recipe is one of the traditional options for the preparation of acute Korean snack salad.
• In this recipe for the preparation of beets, the rooteplood is not exposed to heat treatment, while maintaining the maximum of vitamins and nutrients.
• The crude beets in Korean crusts, has a pleasant spicy and slightly sweet taste.
• To prepare raw marinated beets, you can use the finished seasoning for carrots in Korean, and you can make a mixture yourself from red, black ground pepper, carnations, coriander and salt chipping.

For the preparation of marinated beets in Korean, it is necessary:

• 0.5 kg beet;
• 25 ml of table vinegar (9%);
• 5 g of salts;
• 10 g of sugar;
• 0.5 Art. vegetable oil;
• 3 cloves of garlic;
• 20 g ready-made seasoning for Korean carrots.

Cooking:

• Wash beets, clean from the skin and grate on a special grater, so that long and thin stripes are obtained. You can also cut straw thinly.
• In the ground beet, add salt, sugar, vinegar and squeeze garlic. Mix everything in a deep bowl.
• When the beet is let the juice, add seasonings, heated vegetable oil and mix.
• Finished salad shock into a jar, cover with a lid and put in the refrigerator, so that it is blown.

Recipe 4: Boiled Beets in Korean

• Beets for this recipe is fine, soft and well-impregnated with spices.
• Such a salad of beets in Korean is perfect as an independent side dish or as a snack to meat, rice, buckwheat caress or fish.
• So that the beet salad is more rich and sharp, it is better to alternate the seeds of the coriander immediately before cooking.

For cooking boiled beet in Korean, it is necessary:

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

Cooking:

• Beetroot washed, pour water, bring to a boil and cook for about 15 minutes.
• After the specified time, it is hot water to drain, and the beets are cooled under the jet of cold water.
• Boiled beets cleaned, cut into straw or grate on a special (Korean) grater.
• Add salt, sugar and vinegar to beet.
• Vegetable oil heat in a frying pan, adding spices and chopped garlic there. Keep oil with spices on fire no more than 5 seconds.
• Fragrant sunflower oil to pour beets and give a salad to be broken and soaked.
• Store Korean boiled beet salad is needed in the refrigerator no more than 10 days. When submitting salad you can sprinkle with chopped greenery.

Recipe 5: Cabbage with beet in Korean

• Cabbage with beetroot - an excellent alternative to boring traditional solutions and conservation.
• Salad is distinguished by spicy saturated taste, crispy cabbage and unusual raspberry color.
• The workpiece is well stored in the banks in winter or preparing in a fresh form.

For the preparation of pickled cabbage with beet in Korean, it is necessary:

• 1 PC. white cabbage (medium size);
• 2 pcs. beets (medium sizes);
• 1 bulb;
• 4-5 cloves of garlic;
• 1 l of water;
• 20 g salts;
• 100 g of sugar;
• 0.5 Art. vegetable oil;
• 2 tbsp. table vinegar (9%);
• 2 pcs. laurel sheet;
• 5 peas of black pepper.

Cooking:

• Cabbage cut into small pieces (squares, rectangles).
• Wash beets, clean from the peel and grate (cut) thin straw.
• Garlic cut into a thin straw, onion - half rings.
• Prepare marinade. To do this, add salt, sugar, bay leaf, black pepper in boiling water, and pecking the entire mixture of 10 minutes. At the end add vinegar.
• All chopped vegetables mix, pour marinade and leave for 8-10 hours at room temperature.
• Store salad in the refrigerator or roll in sterile jars for winter storage.

Recipe 6: Delicious Beets in Korean

• This recipe for acute Korean snack salad is delicious, with a saturated spicy aroma. Lovers of less sharp dishes may not add red ground pepper to snack.
• In this recipe for the preparation of beets, the rooteplood is not exposed to heat treatment, while maintaining the maximum of vitamins and nutrients.

For the preparation of marinated beets in Korean, it is necessary:

• 1 kg beet;
• 1-1.5 garlic heads;
• 100 ml of vegetable oil;
• 2 tbsp. table vinegar (9%);
• 2 tsp Ground coriander;
• 1 tsp black pepper hammer;
• 1 tsp red pepper hammer;
• 1 tsp paprika;
• 3 ppm Sahara;
• 1 tsp Salt.

Cooking:

• Wash beets, clean from the skin and grate on a special grater, so that long and thin stripes are obtained. You can also cut straw thinly.
• Garlic squeeze through a press or grate on a small grater.
• In the pan, heat the sunflower oil (not to a boiling), add spices and garlic there, mix and immediately remove from the fire.
• In the ground beet, add salt, sugar, vinegar and flavored sunflower oil. Mix everything in a deep bowl.
• Salad lay out to the bank (about 1.5 liters) and let it stand for another 2-3 hours. Keep refrigerated.

Recipe 7: Beets are sharp in Korean

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

For the preparation of acute beet in Korean, it is necessary:

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

Cooking:

• Wash beets, clean from the skin and grate on a special grater, so that long and thin stripes are obtained. You can also cut straw thinly.
• Spraining salt, sugar and vinegar and stir. It is more convenient to do all manipulations in a deep bowl. When stirring the beet, the beets are slightly embossed so that it will deteriorate its own juice and it is better subsequently soaked.
• Separately vegetable oil must be warm, but do not bring to a boil. In the heated oil put all the spices, finely chopped garlic, then remove from the fire.
• Pour the warm flavored refueling to the beetral mass, mix gently.
• Finished salad shock into the jar, cover with a lid, let it be and impregnated with flavors for several hours.
• Store vegetable snack in the refrigerator.

Recipe 8: Burn in Korean for the winter in banks

• This recipe for the preparation of beets in Korean involves the possibility of long-term storage, for the winter. In contrast to the previous recipe (No. 2) of the preparation of beets in banks for the winter, this interpretation involves the use of a raw root root without primary heat treatment.
• The obligatory stage of cooking salad for long-term canning is sterilization of cans and covers.

For the preparation of canned beet in Korean, it is necessary:

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

Cooking:

• Beetroot wash, clean and cut into straws (or grate on a special grater).
• Machinated raw beets decompose on sterile jars.
• Separately prepare brine. To do this, fall asleep all spices, salt, sugar, vinegar, oil and squeeze garlic in boiling water. Peel a few minutes (until complete dissolution of salt and sugar).
• Finished hot brine pour beets and roll. Jars flip and wrap up.

Recipe 9: Carrot with beets in Korean

• Marinated carrot with beets is distinguished by a saturated sweet-spicy taste of the usual Korean carrot with the crispy crispy beet.
• The recipe diversifies any, even a festive table and becomes a delicious snack to many dishes.

For the preparation of pickled carrots with beetroot in Korean, it is necessary:

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

Cooking:

• Beets and carrots wash, clean from the peel and grate (cut) thin straw.
• Prepare marinade. A simplified option involves mixing all the remaining ingredients and focus the chopped vegetables. For a more saturated fragrance, it is possible to make flavored sunflower oil (heat and pour spices with squeezed garlic), and to fill the salad. Then the vegetables are better impregnated with spices.
• Give Salad to breed a few hours, stored in the refrigerator.

Recipe 10: Fast Red Beet in Korean

• This recipe is one of the simplest and rapid. For its preparation you will need a ready-made mixture of Korean carrot. At the same time, it is important to pay attention to the salt content in the seasoning: if it is part of the mixture of spices - it is not necessary to additionally add to the salad to not reduce.

For the preparation of fast beet in Korean, it is necessary:

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

Cooking:

• Wash beets, clean from the skin and grate on a special grater, so that it turns out a long and thin "chips." You can also cut straw thinly.
• Spraining the seasoning, salt, add butter and vinegar, according to the recipe and stir. It is more convenient to do all manipulations in a deep bowl. When stirring the beet, the beets are slightly embossed so that it will deteriorate its own juice and it is better subsequently soaked.
• Finished salad shock into a jar, cover with a lid and put in the refrigerator for about 4 hours.

Recipe 11: Korean red beets with sesame

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

For the preparation of beets in Korean with sesame need:

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

Cooking:

• Wash beets, clean from the skin and grate on a special grater, so that it turns out a long and thin "chips." You can also cut straw thinly.
• Sprinkle with salt, sugar, add vegetable oil and vinegar, to stir everything carefully. It is more convenient to do all manipulations in a deep bowl.
• Sed for heat in a hot pan (without oil) for a few minutes, periodically shaking the frying pan.
• Toasted sesame add to salad and mix.
• Finished salad shock into the jar, cover with a lid and put in the fridge for marination for about a day.

Recipe 12: Boiled beets in Ossetian

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

For cooking boiled beets in Ossetian, it is necessary:

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

Cooking:

• Beets to wash and boil until readiness.
• Clear soft beets from the skin and cut into large panels (2-3 cm thick).
• Sliced \u200b\u200bbeets decompose on banks.
• Separately prepare brine: boil the water, add salt to its complete dissolution.
• In the finished brine add squeezed garlic.
• Brine to pour banks with beets. Add to each jar from above to add 1 tbsp. vegetable oil.
• Beets in banks are marked about 5 days in the refrigerator, after which the salad will be ready for use.
• Another recipe option is a sharper beet meal, with the addition of spices such as: Basil, Charker Garden, Kinza, Khmeli-Sunnels (1 tsp), a few pieces of laurel sheet and 2 pods of acute pepper. All spices are added to the water during the preparation of brine. Salad will turn out to be sharp, with a bouquet of eastern aromas.

Recipe 13: Boiled beets in Korean with nuts

• Boiled marinated beets with nuts has a rich spicy ornament and slightly sweetish taste. Salad is obtained very tasty and unusual due to unconventional Korean seasonings and nuts.

To prepare boiled beets in Korean with nuts, it is necessary:

• 1 kg beet;
• 1.5 liters of water;
• 5 pieces. laurel sheet;
• 1 tsp pepper peas;
• 1 tsp salts;
• 3-4 tbsp. Sahara;
• 4 tbsp.l. apple vinegar;
• 5-6 garlic cloves;
• 100 g of walnuts (crushed);
• 1 tbsp. Coriander (can be replaced by a bunch of fresh greenery);
• black ground pepper (to taste);
• 1 tbsp. Seasonings "Hop-Sunnels".

Cooking:

• Beets to wash and boil until readiness.
• Clear soft beets from the skin and cut into large panels (2-3 cm thick).
• Separately prepare brines: boil water, add salt, sugar and all dry spices.
• If fresh coriander is used, the greens are finely cut and added to the beet.
• In the finished brine add squeezed garlic and vinegar.
• Beets lay in banks by layers, speaking periodically every layer nuts.
• Brine to pour banks with beets and remove for further marination for 2 days. Store ready salad in the refrigerator.

Recipe 14: Korean beets with bow and sesame

• Marinated beets with roasted onions and sesame seeds is obtained by a very tasty independent dish.

For the preparation of beets in Korean with bow and sesame need:

• 1 kg beet;
• 2 pcs. bulbs (medium sizes);
• 3 cloves of garlic;
• 1.5 ppm 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.l. table vinegar (you can use apple vinegar or lemon juice).

Cooking:

• The beet is washed, clean and chop straw on a special grater.
• Salted beets to salute, mix and let it stand for half an hour.
• Separately cut onion rings and fry it on vegetable oil until a translucent state.
• Fill the beets with fried onions with butter squeezed through the press garlic, coriander, sesame, pepper, sugar and vinegar. Mix everything thoroughly.
• Beet salad to put in banks and give a day. Store ready salad in the refrigerator.

Recipe 15: Korean Beets with soy sauce

• Korean beets with soy sauce - an unusual dish, distinguished by a complex spicy taste and a bright aroma.

For the preparation of Korean beets with soy sauce, it is necessary:

• 0.5 kg beet;
• 1 PC. bulbs (medium sizes);
• 2-3 cloves of garlic;
• 0.5 ppm Coriander;
• 0.5 ppm Ground red and black pepper;
• 1 tsp salts;
• 80 g of vegetable oil;
• 40 g of table vinegar;
• 1-2 Ch.L. soy sauce.

Cooking:

• The beet is washed, clean and chop straw on a special grater.
• Fry chopped onions in sunflower oil to a transparent state.
• Salted beets are salted to fill with fried onions with butter squeezed through the press garlic, salt, spices and vinegar. Mix everything thoroughly. If you wish, you can add some sugar.
• Beet salad put in banks and let night break. Store ready salad in the refrigerator.

Korean beets, Capture secrets

• Some recipes for cooking beets in Korean suggest a short-term welding of vegetable (up to half a readiness). It is important not to digest beets in order to maximize its crispy properties, as 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, garlic holds no more than 3-5 seconds in a frying pan, so that he "gave" his aroma of oil, but in no case began to fry (then it turns out a completely different fragrance). Onions are knocked down on slow heat before transparency. Fragravized vegetable oil allows you to take a snack more appetizing and fragrant.
• You should not be afraid of use in the salad of sugar, it will not be too sweet or shut down. On the contrary, the sugar is able to lightly neutralize and "muffled" the severity of seasonings and vinegar, emphasizing at the same time the pleasant aroma of garlic and coriander.
• Vegetable oil you can choose any, refined. As a rule, sunflower vegetable oil is used.
• Vinegar uses the usual, table. It is possible to replace it with a softer option: apple, rice or wine. Alternatively, the juice of lemon is also used.
• The finished salad can be decorated with greenery, parsley, cilantro, or sprinkle with roasted sesame seeds or chopped walnut.
• Korean beets are served as an independent dish or used as a snack to many dishes from potatoes, meat, fish, etc.
• Salad must be stored in the refrigerator. Every day the taste of Asian snack will become only saturated and brighter.

Thus, for the preparation of beets in Korean, it will take at least time and labor costs. And the simple ingredient, beets, will delight not only accessibility and low cost, but also very useful for the body, properties.

A spicy snack will suit any meal, standing out by its unusual sharpness and spicy taste.

And finally, it is not worth afraid of the specific taste of crude beets: thanks to other components of the Eastern snack, it is absolutely not felt in the salad.

Video: Cooking Beets in Korean »