Korean Beets: The Most Delicious Recipes At Home With A Photo

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Juicy Korean beets for every taste: a selection of homemade recipes

Those who like to enjoy spicy and aromatic food probably know about the existence of Korean salads from various vegetables. The most popular dish of this kind is a carrot appetizer, but it should be noted that beets cooked according to the recipes of Asian chefs have no less rich taste. Today we will pay attention to this particular root crop.

Content

• 1 Korean step-by-step beet recipes

  • 1.1 Korean beets with fried onions

    1.1.1 Video: beet salad with fried onions

  • 1.2 Korean-style stewed beets

    1.2.1 Video: Korean beets

  • 1.3 Korean beets for the winter

  • 1.4 Korean sauerkraut with Chinese cabbage

    1.4.1 Video: Diet Korean Salad

  • 1.5 Quick Korean beets with paprika

    1.5.1 Video: delicious Korean beet salad

Korean step-by-step beet recipes

As a child, I often went with my parents to a seaside town located relatively close to our village, where, after relaxing on the beach, we always stopped by the large central market and bought various delicious things. Mandatory purchase were Korean carrots and beets. As I remember now, these salads were sold in long bags made of transparent polyethylene. Already a few meters to the points of sale of spicy snacks, there was such an incredible aroma that it was simply not possible to resist the temptation to enjoy this wonderful taste. Since then and to this day, my love for aromatic Korean salads has not diminished. The only difference is that now I cook them myself.

Korean beets with fried onions

An absolutely uncomplicated version of the dish in which the already rich taste is emphasized by aromatic fried onions.

Ingredients:

• 1 kg of beets;
• 2 onions;
• 3 cloves of garlic;
• 1.5 tsp. coriander;
• 1.5 tsp. sesame seeds;
• 1 tsp red hot pepper;
• 1.5 tbsp. l. granulated sugar;
• 100 g of vegetable oil;
• 1 tbsp. l. salt;
• 4 tbsp. l. 9% vinegar.

Preparation:

1. Prepare the right ingredients.

   

   Stock up on the right ingredients

2. Grate the peeled beets on a special grater for cooking vegetables in Korean.

   

   Rub the beets

3. Place the prepared vegetable in a large container, salt, stir and leave for 30 minutes.

   

   Mix the beets with salt

4. Cut onions into thin rings, fry in a pan with vegetable oil until half cooked.

   

   Saute the onions

5. While the onion is fried, add the crushed coriander seeds and sesame seeds, finely chopped garlic, sugar, red hot pepper (ground) to the beets.

6. Transfer the fried onions to the vegetable with additives and pour in the hot oil, add the vinegar and mix the salad thoroughly again.

   

   Mix the beets with all the rest of the salad

7. Place the snack in an enamel or glass dish with a lid, cover and let it brew for 24 hours.

8. Before serving, the food does not need any additions, but to give a more appetizing look, the salad can be decorated with fresh herbs.

   

   Transfer the finished meal to a salad bowl and decorate with herbs

Video: beet salad with fried onions

Korean-style stewed beets

Among my friends there are people whose organism categorically does not perceive raw beets. But taking into account the fact that the aroma of Korean beets does not leave anyone indifferent, everyone wants to enjoy such a dish. For those who, for whatever reason, do not eat a ruby root vegetable without heat treatment, I have a special recipe written in my notebook.

Ingredients:

• 500 g of beets;
• 5 g dried garlic powder;
• 1/2 tsp ground red pepper (hot);
• 1 tsp spices for making Korean salads;
• 100 ml of vegetable oil;
• 70 ml of 9% vinegar;
• salt.

Preparation:

1. Mix the grated beets with garlic powder, salt and vinegar.

   

   Mix the grated beetroot with the garlic and salt

2. Place the bowl with the vegetable in a water bath and simmer for 25-30 minutes.

   

   Simmer the beets for half an hour in a water bath

3. Remove the preparation from the heat, add spices for Korean salads and hot ground pepper.

   

   Pour spices into the vegetable mass

4. Heat the vegetable oil until the first signs of boiling and pour into a container with the future salad.

   

   Pour hot vegetable oil over the beets

5. Stir the beets with additives, place under oppression and refrigerate for 24 hours.

   

   Press down on the salad with a load and leave for a day

6. Serve the prepared salad as a stand-alone snack or as an addition to main courses.

   

   Use Korean Beetroot Salad as an appetizer or addition to other meals

An equally delicious salad can be made from a raw vegetable.

Video: Korean beets

Korean beets for the winter

To always have a jar of your favorite snack on hand and enjoy its wonderful taste all year round, you can prepare Korean beets for the winter.

Ingredients:

• 500 g of beets;
• 3 cloves of garlic;
• 1 tsp Korean-style carrot spices;
• 4 tbsp. l. sunflower oil;
• 2 tbsp. l. 9% vinegar.

Preparation:

1. Pour small root vegetables well washed from dirt with cold water, bring to a boil and cook for 15 minutes.

   

   Prepare the beets

2. Peel the vegetables, grate them for Korean salads and mix with the spices.

   

   Mix the grated vegetable with the finished Korean carrot spice

3. Finely chop the garlic, place in a saucepan or deep frying pan with vegetable oil. As soon as bubbles begin to appear in the oil, indicating the beginning of a boil, remove the pan from the stove and quickly pour the garlic-oil mixture into a bowl of beets.

   

   Saute the minced garlic

4. Add vinegar to the salad and mix everything well.

   

   Add vinegar

5. Transfer the beets to a prepared (sterilized) glass jar and cover with a sterile metal lid.
6. Place it in a pot of boiling water and sterilize (boil) the salad over low heat for 15 minutes.

7. Carefully remove the workpiece from the pot with boiling water, roll it up, turn it upside down. Cover the jar with a thick cloth and leave to cool completely. Store food in a cool, dark place (cellar, pantry, or refrigerator).

   

   Store the salad in a rolled up glass jar and enjoy your favorite flavor every year

Korean sauerkraut with Peking cabbage

An interesting recipe that will appeal to lovers of healthy food and not only.

Ingredients:

• 1-2 large beets;
• 1 head of Chinese cabbage;
• 1 carrot;
• 3-4 cloves of garlic;
• 3-4 cm of ginger root;
• 1 pod of hot pepper;
• salt to taste.

Preparation:

1. Peel vegetables and a piece of ginger root.

   

   Peel the ginger and vegetables

2. Chop the Chinese cabbage into thin strips. Grate the beets and carrots on a coarse grater or also slice thinly into strips. Chop the garlic cloves, ginger and peeled hot pepper pod with a blender or meat grinder.

   

   Chop the ingredients of the salad

3. Salt the cabbage and lightly remember with your hands so that the juice begins to stand out.

   

   Grind chopped cabbage with salt

4. Add beets and carrots to the cabbage, mix with your hands, lightly squeezing each portion of the vegetable mass with your hands.

   

   Add carrots and beets

5. Add a mixture of ginger, pepper and garlic.
6. Try the preparation and add salt to taste.

7. Transfer the salad to a plastic container or any other suitable container, cover with Chinese cabbage leaves and leave at room temperature for 3-4 days.

   

   Transfer the blank to a large container and cover with cabbage leaves

8. Transfer the finished sauerkraut beets to a glass jar with a lid and store in the refrigerator.

   

   Korean style sauerkraut must be removed from the refrigerator just before serving

For connoisseurs of original recipes, I also offer another version of Korean salad with beets, carrots and honey.

Video: Diet Korean Salad

Quick Korean beets with paprika

Most of the Korean-style beetroot cooking methods involve steeping the salad for at least 24 hours. However, in some cases, the desired dish can be enjoyed within a few hours. For example, if you have a young beet that was recently warmed in the garden beds, it will take only 2-3 hours to create a snack.

Ingredients:

• 1 kg of young beets;
• 1 large head of garlic;
• 2 tsp ground coriander;
• 1 tsp ground paprika;
• 1 tsp ground hot pepper;
• 1 tsp ground black pepper;
• 1 tsp Sahara;
• 3 tsp salt;
• 100 ml of sunflower oil;
• 2-3 tbsp. l. 9% vinegar.

Preparation:

1. Wash young beets thoroughly to remove dirt and peel them.

   

   Wash and peel young root vegetables

2. Grate the roots on a special grater.

   

   Grate beets for Korean salads

3. Chop the garlic with a fine grater.

   

   Chop a head of garlic

4. Pour the sunflower oil into a frying pan and heat until a haze appears. Place the garlic, paprika, red and black peppers and coriander in the oil. Stir everything quickly and pour the fragrant mixture into a bowl of beets.

   

   Heat the sunflower oil in a skillet

5. Add vinegar, granulated sugar and salt. The amount of granulated sugar, vinegar and salt, as well as garlic and spices, can be adjusted to your liking. This applies both to this recipe and to all that I described above.

   

   Combine beets with hot oil, spices, vinegar, salt and sugar

6. Stir the salad thoroughly, transfer to a jar and refrigerate for 2-3 hours or more. Done!

   

   After a few hours, the salad can be tasted

You will learn an alternative version of Korean quick beets with onion oil in the video below.

Video: delicious Korean beet salad

Korean beetroot is a tasty, aromatic and healthy dish that can be served on its own or offered as an excellent addition to many other dishes. Making such a salad is not difficult at all. If you also know interesting recipes for Korean ruby root treats and are ready to share them, do so in the comments below. Enjoy your meal!