Beets in Korean - this is the most common and already loved by many people snack in many countries. This salad is popular in connection with its sharpness and a certain piquancy.
Beets in Korean for the winter
Ingredients:
- beets - 1 kg;
- garlic - 1 clove;
- red ground pepper - 1 teaspoon;
- ground coriander - 2 tsp;
- vinegar - 3 tbsp. spoons;
- vegetable oil - 1 tbsp.
Preparation
My beet, we clean and three on a special grater. Garlic we clean from the husk, grind it with a small tether, combine it with beets, add salt and sprinkle with pepper to taste. Then add grinded coriander in a mortar, mix well and pour vinegar. Maslice is heated "to a haze", and we pour it a prepared beetroot. Then we mix everything, shift it into a jar, cool it to room temperature, close it with a lid and put the clock on 6 in the refrigerator. After a lapse of time, we take the pickled beets in Korean, serve them and eat them with pleasure!
Recipe for cooking beets in Korean with vegetables
Ingredients:
- fresh cucumber - 2 pcs .;
- beet - 1 pc .;
- Bulgarian pepper - 1 pc .;
- garlic - 3 cloves;
- seeds of coriander - 1 teaspoon;
- chilli;
- vegetable oil - 50 ml;
- Balsamic vinegar - 1 tbsp. a spoon;
- sesame seeds - 2 tsp.
- salt.
Preparation
Vegetables washed, dried, cut into thin strips, add crushed garlic, coriander, vinegar and salt to taste. We pour oil on the frying pan, thoroughly heat it and pour in the vegetables. All mixed, insist 30 minutes and when serving, pour sesame seeds.
Recipe for pickled beets in Korean with horseradish
Ingredients:
- horseradish root - 1 piece;
- beet - 1 pc .;
- vegetable oil - 1.5 tbsp. spoons;
- bay leaf - 1 piece;
- apple cider vinegar - 2 tbsp. spoons;
- cinnamon - pinch;
- cloves - 2 pcs .;
- pepper peas - 2 pcs .;
- lemon peel;
- sugar - pinch;
- salt.
Preparation
Another way how to cook beets in Korean. Beetroot is thoroughly washed, boiled and cooled. For marinade mix in a bowl of vinegar, cloves, cinnamon, lemon zest, sweet pepper, bay leaf and bring it to a boil with a closed lid. Then cool the syrup and strain through a gauze napkin. Horseradish rubbed on a large grater. We shred the beets with a long thin straw and lay them in layers in ceramic or enamel ware, pouring each layer horseradish and salting to taste. Then we fill the cooled marinade, cover it with a lid and put it in the refrigerator for 1-2 days. Ready-made salad of red beets in Korean laid out in a deep salad bowl, sprinkled with sugar and poured over with vegetable oil.
Beetroot salad in Korean style
Ingredients:
- white cabbage - 500 g;
- beets - 300 g;
- garlic - 3 cloves;
- bulb - 1 pc.
For marinade:
- salt - 2 tbsp. spoons;
- water - 1 l;
- sugar - 0,5 items;
- vegetable oil - 0,5 items;
- bay leaves - 4 pcs .;
- vinegar 9% - 35 ml;
- black pepper peas - 4 pcs.
Preparation
So, we take white cabbage, we wash the fork and cut it into squares. Beets are cleaned, shredded with straws, or rubbed on a grater, intended for cooking carrots in Korean.
Garlic is cleaned, crushed with a knife, or squeezed through a press. The bulb is released from the husks, cut into half rings and mixes all the prepared ingredients in a bowl.
Now we make marinade: in a saucepan pour water, vegetable oil, add sugar, salt, bay leaf and pepper peas. Put the dishes on the fire, boil for 5-10 minutes, and then pour in the vinegar and mix. Fill the vegetables with a hot marinade and leave to stand for 7-8 hours. Then we cool the salad into a jar and put it in the refrigerator.