How to cook beets in Korean according to the most delicious recipe with photos

General cooking principles

To prepare a Korean salad you will need beets, vegetable oil and a lot of spices, garlic. Sometimes the ingredients will include additives like greens. Root vegetables need to be peeled, washed, and chopped. Only in two cases will we boil it a little.

You need to heat the oil and add all the spices into it - coriander, paprika, black and red pepper, etc. Add chopped garlic there and heat it all up for a few moments. Next, you need to pour everything into the beets, mix and let it brew before serving.

Classic beets in Korean

Cooking time

60 minutes

calorie content per 100 grams

28 Kcal

Here is the simplest and fastest version of a spicy salad. We recommend that all fans try it. You can't help but like him!

How to cook:

1. Peel the beets and wash with cold water.
2. Grate and place in a bowl.

3. Peel the garlic and pass all the cloves through a press or grate them.
4. Pour oil into a frying pan and heat it until smoking appears.
5. Add paprika, black and red pepper, coriander, garlic.
6. Warm for thirty seconds and remove from heat.
7. Pour the resulting mass onto grated root vegetables, add salt and sugar, vinegar.

8. Mix everything thoroughly, place in a jar and put in the refrigerator.
9. The next day you can take it out and eat it.

Tip: Add a fresh chili flake for extra spice.

Recipe: Korean beet salad. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Korean-style beet salad.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Korean beet salad is 112.4 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Quick recipe

Just fifteen minutes and you're done! Well, another four hours to insist. But don’t regret this time, the result is worth it!

It will take 15 minutes + 4 hours to cook.

One serving contains 157 calories.

How to cook:

1. Peel and wash the root vegetables, cut into strips or grate.
2. Sprinkle with black and red pepper, add garlic and coriander.
3. Add salt and mix everything, knead it with your hands.
4. Pour oil and vinegar into a frying pan, heat everything, but under no circumstances bring it to a boil.
5. Water the beets and place them immediately in the jar.
6. Sprinkle with sesame seeds before serving.

Tip: for originality, you can use both black and white sesame.

Korean beet recipe at home

• 2-3 beet roots;
• Onion – 1 head;
• 3-4 large garlic cloves;
• Sugar – 1-1.5 teaspoons;
• A pinch of salt;
• 1 dessert spoon of spices for Korean carrots;
• Ground paprika - to your taste;
• Optional: a mixture of black and red hot peppers;
• Some umami (powder);
• ½ large spoon of table vinegar;
• Half a glass of boiled water;
• 2 large spoons of vegetable oil.

Cooking period – 1 hour.

1. The beets must be thoroughly washed, peeled and rinsed again;
2. Next, use a special grater designed for Korean carrots to grind the vegetable. If you don’t have one, then you can grate the beets using a grater with large teeth;

• Place the grated beets in a deep bowl, add sugar and salt to it;
• Pour half a tablespoon of table vinegar into half a glass of boiled water, dilute it and pour it into the vegetable;
• Mix everything thoroughly with your hands and try to squeeze out the juice. After stirring, leave to stand for a while;
• Next we do the dressing. Peel the skin from the onion and cut into small squares;
• Place a frying pan on the stove, pour in vegetable oil and heat it up;
• Add all the seasonings except umami to the hot oil;
• Add onion to the seasonings, mix everything well and leave to fry for several minutes;
• Then peel the garlic and squeeze it with a garlic clove. Place in frying mixture of onions and seasonings;
• Mix everything and leave to fry for another 2-3 minutes;
• Remove the dressing from the heat and immediately transfer it to the bowl with the beets, mix all the ingredients thoroughly;
• At the end we add umami.

Boiled beets, prepared in Korean style

Another interesting recipe for lovers. Here you will have to boil the root vegetables a little, but this way the salad turns out no less tasty.

It will take 45 minutes + 8 hours to cook.

One serving contains 75 calories.

How to cook:

1. Wash the beets thoroughly and place in a saucepan with water.
2. Place on the stove and let it boil, cook for twenty minutes.
3. After this, drain the water and cool the root vegetables.
4. Peel and grate on a regular grater.
5. Sprinkle with sugar and salt, sprinkle with vinegar.
6. Peel the garlic and cut off the stems.
7. Pass through the crush.
8. Pour oil into the pan, add garlic, coriander, black and red pepper.
9. Mix everything and after twenty seconds pour it over the red root vegetables.
10. Mix everything thoroughly with a spatula.
11. Let it brew a little (a couple of hours) and you can eat.

Tip: You can use any vinegar you like.

Korean beets with nuts

Each housewife adds her own twist to classic recipes. In this method of cooking, walnuts became such a highlight.

Ingredients:

• 600 g raw beets;
• 1 tbsp. walnuts;
• 4 cloves of garlic;
• 60 ml vinegar;
• 1 tsp. Sahara;
• 1 tsp. salt;
• 4 tbsp. l. aromatic sunflower oil.

Preparation:

1. Finely chop the walnuts.
2. Grate the beets on a special grater, season with vinegar, sunflower oil, sprinkle with sugar and salt.
3. Add crushed garlic and stir everything carefully.
4. Let stand in the refrigerator for 30 minutes
5. Mix with nuts before serving.

Snack with fresh cabbage

Once you complete this recipe, you will have an incredible appetizer that everyone will love. In addition to root vegetables, there will be cabbage and a lot of flavor from the spices!

It will take 1 hour + 16 hours to cook.

One serving contains 40 calories.

How to cook:

1. Wash the cabbage, remove seals and chop coarsely.
2. Peel the beets, wash them too, but cut them into strips or grate them.
3. Peel the garlic, cut off the tails and cut into slices.
4. Peel the onion, wash the head and cut into feathers.
5. Combine all ingredients in a deep container: cabbage, onions, beets, garlic.
6. For the marinade, add water, sugar, black peas, salt, oil and bay leaves to a saucepan.
7. Remove to the stove and let it boil.
8. Cook for a quarter of an hour, then pour in the vinegar and stir.
9. Remove from heat and pour over vegetables.
10. Cover and keep at room temperature for 7-8 hours.
11. When the time has passed, put the snack in the refrigerator for the same amount of time.
12. After this you can serve it to the table.

Tip: you can add carrots to taste; you also need to grate them.

Beets with cabbage in Korean

• Cooking time: 1 hour.
• Number of servings: 10 persons.
• Calorie content of the dish: 122 kcal
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: medium.

Instead of the traditional Russian set of pickles, housewives will enjoy beets with Korean-style cabbage, which has a pleasant taste with a rich crunch. By adding beets, the cabbage turns a pleasant pinkish-crimson color. This winter preparation will delight all family members and is perfect as a hearty, bright side dish for chicken or pork.

Ingredients:

• white cabbage - forks;
• beets – 2 pcs.;
• garlic – 4 cloves;
• onion – 1 pc.;
• water - liter;
• salt – 20 g;
• sugar – 100 g;
• vegetable oil - half a glass;
• 9% table vinegar - 2 tablespoons;
• bay leaf – 2 pcs.;
• black pepper – 5 peas.

Cooking method:

1. Cut the cabbage into small pieces. Peeled beets, cut into strips or grate into strips on a Korean grater.
2. Cut the garlic into strips and the onion into half rings.
3. Place all ingredients in a plate.
4. For the marinade, boil water with salt, granulated sugar, bay leaf, black pepper. Cook for 10 minutes, add vinegar.
5. Pour the marinade over the vegetables and leave for eight hours at room temperature. Place in the refrigerator for seven hours.
6. If desired, transfer to jars and seal for the winter.
7. Serve with baked potatoes with mushrooms and cream sauce.

How to Make Korean Beet Salad with Fried Onions

Don't worry, there will be no onion coals here, we will only use it for flavor. It turns out unusual and very appetizing.

It will take 25 minutes + 2 hours + overnight to cook.

One serving contains 145 calories.

How to cook:

1. Peel and wash the beets thoroughly, grate them.
2. Add sugar, salt and vinegar.
3. Mix everything and let it brew for two hours.
4. When time has passed, the liquid must be drained.
5. Peel the garlic and grate it or put it through a crush.
6. Pour oil into the pan and give it time to warm up.
7. Peel the onion and cut into half rings.
8. Pour into the pan and fry until golden brown.
9. Remove it (it will no longer be used), add garlic and coriander.
10. After twenty seconds, pour all this into the beets and mix.
11. Add black and red pepper, combine and put in the refrigerator.
12. In the morning, the salad can be served.

Tip: if you wish, you can chop the onion and marinate it along with the root vegetable.

Beet salad “Quick”

This Korean-style beet salad recipe from the “guests on the doorstep” category is very simple and quick to prepare.

Ingredients:

• 5 pieces. small beets;
• 20 ml vinegar;
• 2 tbsp. l. vegetable oil;
• 1 tbsp. l. Sahara;
• 2 cloves of garlic;
• 1 tbsp. l. seasonings for carrots;
• salt.

Wash and peel the vegetables. Chop into strips or simply grate. The straw should be thin, so the beets will be soaked faster. Mix all other ingredients and add to the beets. Let the salad sit for about an hour. Korean instant beets are ready. If desired, you can sprinkle with chopped cilantro or parsley before serving.

Since beets are an autumn vegetable, many housewives prefer various Korean beet recipes. Such preparations are stored for a long time and, what is very important, do not lose their useful qualities at all.

Traditional Korean version of beet salad

Again we decided to prepare something simple and affordable. The main character is beets, which are complemented by spices. When serving, add some toasted sesame seeds and you're done!

It will take 35 minutes + overnight to cook.

One serving contains 110 calories.

How to cook:

1. Wash the root vegetables thoroughly and place in a pan with water.
2. Place on the stove and bring to a boil.
3. When this goal is achieved, cook them for a quarter of an hour.
4. Then drain the water and let the beets cool and clean them.
5. Grate or cut into strips by hand.
6. Place in a bowl, add salt, sugar, vinegar and peeled garlic through a crush (two cloves).
7. Mix everything and let it brew.
8. Wash the chili, remove the entrails and chop it finely. You can also use rings.
9. Also chop the remaining garlic with a knife, pulling off the husks.
10. Heat oil in a frying pan, add chili, red and black pepper, coriander.
11. After ten seconds, pour the entire contents of the pan into the beets.
12. Stir and refrigerate overnight.
13. You can serve it in the morning, but be sure to sprinkle it with sesame seeds.

Tip: If chili is too spicy for you, use plenty of garlic or black pepper.

Korean carrot and beet salad

• 2 beet roots;
• 2 carrots;
• 2-3 garlic cloves;
• Korean carrot spices – 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.

Let's start cooking:

1. We wash the beets and carrots and remove the skins;
2. Then the root vegetables should be grated with a special grater for Korean salads; if you don’t have one, you can use a regular one;
3. Place the vegetables in a deep bowl, add some salt and granulated sugar. Mix with your hands;
4. Peel the garlic cloves and pass them through a press, add them to the vegetable slices;
5. Then season with spices
6. In a small cup, mix vegetable oil and vinegar. Pour the dressing over the salad.

Useful tips

For extra piquancy, fresh chili pods are added to these salads. You can grind it together with the seeds - then it will turn out incredibly spicy. For a “lighter” option, it is better to remove the seeds and membranes.

You can add any greens to the salad. The most commonly used are parsley and cilantro, but you can use whatever you like.

Korean salad is not child's play. Even if there is no chili in it, then garlic, red and black ground pepper are always present and required! It is because of these components that the salad is called Korean; it must be spicy. Therefore, we strongly recommend it to lovers of piquancy, they will definitely like it!