Korean Beetroot Recipe With Photo. How To Make Korean Beetroot Salad?

Cooking beetroot in Korean - a familiar dish made of unusual ingredients.

Ingredients

Beets - 450 grams;

Garlic - 1 clove;

Salt to taste;

Sugar - 1 tsp;

Apple cider vinegar - 2 tablespoons;

Sesame seeds - 1 tsp

Refueling:

Vegetable oil - 3 tbsp;

Coriander - 0.5 tsp;

Ground red pepper - 0.25 tsp;

Garlic - 1 clove

Hot pepper - 0.5 pcs;

Ground black pepper - 0.25 tsp

• 147 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Step by step recipe with photo

Korean beetroot is a simple and delicious salad appetizer that you want to eat more and more. It can be prepared in a mild version, or it can be made sharper and sour. Here I give a rather calm recipe, without transcendental spiciness, but in general, the taste can be adjusted by yourself.

We need the following products:

I suggest a softer way of cooking beets, which I really liked. In this case, boil the beets a little, 10-15 minutes is enough. I had a large root crop, so 15 minutes, if the beets are small, then the time should be reduced. Drain the boiling water and immediately place the pan under running cold water. Leave the beets in ice water for 10 minutes.

Then peel the beets and cut into small strips. You can use a Korean grater, I cut everything by hand. Add sugar, salt and vinegar to the chopped beets, squeeze out a clove of garlic, mix and leave.

Finely chop the hot pepper. I got some kind of hot pepper. Chop the garlic with a knife.

Heat oil in a skillet and quickly fry the garlic, pepper and coriander for 5 seconds.

Immediately pour hot, scented oil over the beets and mix well again. Dab the oil from the pan thoroughly with beets, as if washing with a cloth, this is a prerequisite for the salad. Koreans always do this so that not a drop is wasted. Fold the salad into a container and let it brew for several hours.

When serving, you can sprinkle sesame seeds on the salad.

Korean beets are ready. Help yourself!

Enjoy your meal!