In winter, when lacking a variety of fresh vegetables, salads come to the rescue. They can help the organism to withstand avitaminosis. One of the most popular options will be the Korean beet, which will appeal to those who have long like to have acute carrots or asparagus. It is not difficult to prepare it.

How to cook beets in Korean

To properly prepare the beet in Korean, it will take some time and a couple of useful tips. Starting with the preparation of products. Beets are better to take sweet vinegret, which is more juicy. The beet is bold on a special grater either cutting very small straws. So the finished lettuce is better impregnated with spices.

It is impossible to make a Korean beet salad without choosing a mixture of spices and seasonings. Combine will be garlic, vinegar or essence, vegetable oil and black pepper powder or peas. You can add other spices to them - red pepper, sesame, ground coriander. It is more convenient to buy a ready-made mixture in the store, so you definitely not be mistaken with proportions.

Vegetable need to grind, pour vegetable oil, vinegar and spices. After a thorough mixing, the mixture is removed to the cold for marination for 3-4 hours. You can prepare and canned snack for the winter - for this it will be necessary to decompose the salad on sterilized banks, sterilize or pour the marinade based on vinegar, roll.

Korean beets - recipe

Each culinary will use the Korean beet recipe in order to please guests or friends with a pleasant acute snack. If we comply with the technology, the preparation of the dish takes a few minutes. Korean's beet recipe at home provides for the use of different mixtures of seasonings that you can choose to your taste.

Korean Fast Beet

• Cooking time: half an hour.
• Number of portions: 5 persons.
• Calorie dish: 126 kcal.
• Purpose: For a snack.
• Kitchen: Korean.

The quick beet in Korean is preparing less than 10 minutes, but requires a long marinion - from half an hour to several hours. So it is better impregnated with seasonings. The spicy fragrance of the used spices makes beets with a favorite dish of all family members, in addition, it is perfectly combined with potato mashed potatoes, loved ones or chicken.

Ingredients:

• beets - shelter;
• dried garlic - 10 g;
• red ground pepper - 10 g;
• coriander - 10 g;
• vinegar 9% - 20 ml;
• schuput - 10 g;
• salt - 2 g;
• black pepper - 2 grams.

Cooking method:

1. Rinse the vegetable, remove the peel. Clean on the grater or cut straw, sprinkle with spices.
2. Stir in a deep bowl, remember slightly.
3. Warm oil with vinegar, do not boiling, pour the refueling into the beet straw.
4. Put into the jar, cover the lid, stop the fridge for four hours.
5. Serve with potato mashed potatoes and goulash from beef.

Korean beets for the winter

• Cooking time: 1 hour.
• Number of portions: 10 persons.
• Calorie dish: 127 kcal
• Purpose: For a snack.
• Cuisine: author.
• The complexity of cooking: average.

A no less successful culinary experiment will be the aromatic beet in Korean for the winter, which is kept longer. Like any conservation, it requires preparation of cans - they must be sterilized with the lids. In the marinade, pour more vinegar, then the finished salad does not have to boil.

Ingredients:

• beets - 1 kg;
• vinegar - 60 ml;
• garlic - head;
• red pepper - 5 g;
• black pepper - 5 g;
• coriander - 10 g;
• sugar - 20 g;
• salt - 10 g;
• sunflower oil is 40 ml.

Cooking method:

1. Rubber root rinse, leave the tails with leaf outlets, fill with water. Boil after boiling 15 minutes, cool under the water.
2. Clean, shredtit, put in a bowl. Pour salt, sugar sand, pour by vinegar. Mix, shift over to sterilized cans, carefully tamping.
3. After half an hour, the juice will begin.
4. Add spices, squeeze garlic.
5. Heat the frying pan, pour oil. At this stage, you need to lay the foundation for marinade, stir and fry 10 seconds.
6. Through the finished oil to the banks, close the sterile lids tightly, seek 10 minutes in the water covering the banks on "Holders".
7. Clause, store in the refrigerator.
8. Serve to baked chicken with apples or lemons.

Marinated raw beets

• Cooking time: half an hour.
• Number of portions: 5 persons.
• Calorie dish: 125 kcal.
• Purpose: For a snack.
• Kitchen: Korean.
• The complexity of cooking: average.

Marinated raw beet is a traditional salad cooking option. It is prepared from the raw vegetable to preserve his crunch, a pleasant taste and lightweight sweetness, which is additionally laid down with spices. You can make a ready-made mixture of crude beets in Korean, but you can make a refueling yourself, mixing red and black pepper, coriander, carnation and salt.

Ingredients:

• beets - shelter;
• vinegar - 25 ml;
• salt - 5 g;
• sugar - 10 g;
• vegetable oil - half a compartment;
• seasoning for carrots in Korean - 20 g;
• garlic - 3 teeth.

Cooking method:

1. Beets Clean the skin, rinse, dry, soda in deep container.
2. Garlic Produce through the press.
3. Add vinegar, salt, sugar, mix in the beet. Let stand up to the exit of the juice.
4. Drain the liquid, pumped seasoning, mix.
5. Oil warm, paint the vegetable, slow down, put in a liter jar for insteading in the cold.
6. Serve roasted pork with tomatoes and adzhika.

Boiled beet in Korean

• Cooking time: 1 hour.
• Number of portions: 5 persons.
• Calorie dish: 128 kcal
• Purpose: For a snack.
• Kitchen: Korean.
• The complexity of cooking: average.

Boiled beets in Korean differs from a raw vegetable dish with a softer consistency and better impregnation with spices. It is nice to serve as a side dish or additive to fried meat, baked chicken or boiled fish, along with sauerkraut and other post-rolls to a fried or baked potatoes with mushrooms. For greater sharp, take the fresh seeds of Coriander and move right before cooking. Do not rely on maybe and throw too many seasonings.

Ingredients:

• beets - 1 kg;
• red pepper - 5 g;
• black pepper - pinch;
• garlic - 6 poles;
• vinegar - 10 ml;
• coriander seeds - 10 g;
• vegetable oil - 60 ml;
• sugar sand - 20 g;
• salt - 10 g

Cooking method:

1. Corneaploda wash, pour water, cook for 15 minutes, cool with a cold jet.
2. Clean, grind (rub better on Korean grater), sprinkle with salt, sugar, pour by vinegar.
3. Oil pour into a frying pan, season with spices and large chopped garlic, keep hot 10 seconds.
4. Fill salad.
5. Let it stand, keep no longer than 10 days.
6. Serve to rice, buckwheat, cousin, grained kinsey.

Beets with cabbage in Korean

• Cooking time: 1 hour.
• Number of portions: 10 persons.
• Calorie dish: 122 kcal
• Purpose: For a snack.
• Cuisine: author.
• The complexity of cooking: average.

Instead of the traditional Russian set of self-catering, the hostess will like the beets with a cabbage in Korean, which is distinguished by a pleasant taste with a saturated crunch. By adding cabbage beets, it is painted in a pleasant pinkish-raspberry color. This winter workpiece will delight all family members, perfectly suitable as a satisfying bright garnish to chicken or pork.

Ingredients:

• white cabbage - forks;
• beets - 2 pcs.;
• garlic - 4 teeth;
• onions - 1 pc.;
• water - liter;
• salt - 20 g;
• sugar - 100 g;
• vegetable oil - half a compartment;
• 9% table vinegar - 2 tablespoons;
• bay sheet - 2 pcs.;
• black pepper - 5 peas.

Cooking method:

1. Cabbage cut into small pieces. Beets, purified from skins, straw or soda stripes on a Korean grater.
2. Garlic cut straw, onion by half rings.
3. Fold all components in a plate.
4. For marinade, boil water with salt, sugar sand, laurel sheet, black pepper. Boil 10 minutes, pour vinegar.
5. Pour vegetables with marinade, leave for eight hours at room temperature. Send into the refrigerator for seven hours.
6. If you wish, put on banks, roll up for the winter.
7. Offer to baked potatoes with mushrooms and creamy sauce.

How to cook Buryak in Korean - Secrets from chefs

Famous professionals are revealed by the culinary peace beginners. Buryak Cooking Secrets in Korean:

• korean beet salad in Korean is tastier, if you do it from solid varieties of a vegetable wine-type type;
• a tasty option of seasoning is a mixture of garlic, red pepper, hammer coriander and vinegar;
• do not be lazy to rinse the main components, if it is planned to be supplied with raw;
• it turns out the original, if you press the vegetable with a mixture of a replied onion, garlic, dried carnation, grinding coriander, black, red pepper, cinnamon;
• light korean will give a beet salad in Korean mixed onions, garlic, coriander, red pepper, lemon juice or lime, acetic essence;
• mix the components better with their hands (or you may need a silicone blade);
• the fresh you choose vegetables, the juicy will be the salad;
• vinegar is easily replaced with lemon juice, which is better to squeeze directly from the halves of the fruit;
• you can not pick out the oil on fire - just bring it to a boil, and then pour into a salad immediately;
• salt can be replaced by soy sauce.

Video: Korean beets

Korean beets are a delicious dish that all family members can like. His many hostesses love to cook at home. It is spent on his cooking very little time, and as a result, a very unusual salad is obtained, which can be taken from the bank at any time. Also there are recipes for beet salad in Chinese. Cooked in Korean and Chinese beet can even be served on a festive table, if we put it in a beautiful salad bowl.

From above it can be decorated with a branch of dill or parsley. For such a billet Separate bright red vegetable, not entitled and not affected by pests. We present the most popular beet salad recipes, which is prepared in Korean and Chinese.

The benefits and harm of beets

This vegetable has always been considered effective therapeutic agentHelping from numerous diseases. Beet contains calcium, potassium, magnesium, organic acids, vitamins B and C, etc. Thanks to folic acid, the work of the female reproductive system is normalized, and in men it improves the quality of spermatozoa.

Great benefits this root cardiovascular systembecause it removes harmful cholesterol. Thanks to the beet, the vessels are perfectly cleaned and strengthened. It is recommended to use people with intestinal problems. In addition, it is considered a natural laxative.

Nutritionists advise to consume a salad of fresh vegetable to people who have problems with blood flow. but it is prohibited by those who have Diseases of the stomach and intestines. About such a salad is worth forgetting to people who have a tendency to allergies. They may have dermatitis, rash on the skin, itching, redness and an increase in lymph nodes. In addition, it should be abandoned by salad from the Korean beet and in Chinese people who have problems with the kidneys.

Korean beet recipe

The recipe for the Korean beets prepared at home is quite simple and affordable. The taste of O. reminds Salad "Korean carrots", only beetted as the ingredient, so it turns out very gentle. For such a recipe, the following components will be needed:

Instead of seasoning for Korean carrots, you can take a paprika, ground coriander, cumin, black ground pepper. Such spices are added to taste.

The recipe for cooking begins with the fact that the beet is washed and cleaned. If the vegetable in the middle has dense fibers, they are definitely removedbecause they are obtained tough and tasteless. The root roof is rubbed on the grater, and the smallest there will be such pieces, the better it is soaked in vegetable oil with garlic and spices. A mixture of spices or selected seasoning is added. All stirred and pour sugar, salt and pepper. Salt and sugar help fibers to become gentle and soft.

Beet letters a little juice, making salad more watery. Also add vegetable oil, preferably flavored, which is intended for frying and squeeze vinegar with garlic. All components are connected and the ready-made Korean salad is sent for 3 hours in the refrigerator. Serve it as a salad, and as a snack.

Korean beet recipe with sesame seeds

Such a recipe, cooked at home, like many, because salad turns out not only piquant, but also sharp taste. Thanks to the root sesuit, a crunch appears.

For such a dish, it is necessary:

The beets are best chopping, then slices are very subtle, they are quickly soaked and suck. Add salt I. put in a cold place for 2 hours. Begin to prepare other ingredients. Onions are cut by semirings and roasted until golden colors in sunflower oil. Sesame seeds are frying on a dry frying pan.

Beets are removed from the refrigerator and pour the juice formed. Roasted onions with butter, seasoning, vinegar, cinnamon and garlic are added to it. Everyone is thoroughly mixed, and before serving on the table sprinkle sesame seeds.

Chinese beet salad recipe

To prepare a beet salad in Chinese, the following components will be required:

Such chinese Salad Recipe It begins with the fact that pork cutout is cut into thin slices, salted and quickly roasted on olive oil. Remove from the fire, add sugar and stirred. Sliced \u200b\u200bonions are also roasted on olive oil. Beets, carrots and an apple rubbed on a large grater, stirred and pouring soy sauce. Thin strips of pepper are mixed with pork, and the greens are cut. Everyone is stirred, lay out into the salad bowl and fill with mayonnaise and vinegar. Chinese salad ready.

In this way, burn in Korean and Chinese, cooked at home, it turns out very tasty and excellent diversified everyday menu. It can be supplemented with meat and fish dishes. And if you lay out the salad on the festive table, then the bright color of the root is remarkably declaring it.

Hello, dear readers! In search of inexpensive and healthy winter salads, I made a discovery: Korean's beets are the most delicious and right recipe from the point of view of healthy nutrition, saving time and money for the purchase of exotic and overseas vitamin products or dietary supplies. Of course, the word "discovery" sounds too loud, but, in relation to me, this is how it happened.

On the benefits of the simplest and landed vegetable

No, I'm not going to lecture on the rules of nutrition and list all the vitamins and minerals contained in the coat. It has long been described repeatedly and without my participation. There is an opinion that in food it is necessary to use those products that grow in the region of your permanent residence and are the most familiar traditional food. Only in this case they bring maximum benefits. I like this approach to nutrition - the simpler, the better, and the body itself knows what he needs.

How to make a salad of swarfs in Korean style

Everyone is used to everything and agreed even with the fact that this is a real dish of Korean cuisine. In fact, pickled carrots, like swarms, residents of Korea never seen eyes! All these quick salads from the cheapest vegetables are the adapted version of Korean emigrants who quickly reached the traditions of Russian cuisine. From the above, it follows that at home at any moment you can prepare any of the variants of the salad of coarse or carrots in Korean. It is also easy to how to pick up cabbage for the winter.

Three main ownership of Asian cuisine

Let us see briefly on questions that matter in the preparation of Korean salads. Special seasonings with sharp taste. They are prepared on the basis of vegetable oil with the addition of acute peppers, ginger, coriander. The abundance of spices in Korean cuisine is not observed, but everything is very careful and balanced.

About Spice

Spices need to be varied immediately before cooking. In this case, their fragrance is felt more bright. There is another mystery of Asian cuisine. Actually, this is no longer a mystery for many professionals. Just, share, just in case, if someone did not know or forgot: the aroma of all spicy herbs and spices very quickly goes into the oil, when heated, and oil, unlike water and alcohol tinctures, these magic smells hold better. That's why housewives in Asia throw spices in boiling oil! Their ancestors did another 5 thousand years ago.

Pickling

Everything is clear here. Products in an acidic medium acquire the desired consistency, at the same time disinfected. Very reminiscent of our billets for the winter, but more sourness, that, of course, not everyone can eat, and not everyone likes. I think that in the case of salads from raw vegetables, the amount of vinegar can be reduced, if desired. It will not be worse.

I am not going to argue with the benefits of salads from fresh vegetables in general, and I support such a concept. Only, here, the swallow I like more in baked form than in cheese. But, just in case, tried different options for the preparation of salad.

Marinated Sweet - Korean

Choose a cooler for salads, I hope, you can do everything, and remember that it should be not too large, a flat shape, saturated burgundy color. These signs indicate its high taste properties.

Ingredients:

• 300 g crude swirls;
• 90 ml of vegetable oil (refined);
• 75 ml of table vinegar;
• 1 tbsp. l. soy sauce;
• 50 g of sugar sand;
• 2-3 garlic slices;
• ¼ h. L. Ground Coriander;
• 100 g of the onion bows (1 middle head);
• Salt and chili pepper - to taste.

I remembered the most important thing! Without the Korean "Gadget" - a special grain, for the preparation of this salad, it makes no sense to be taken. Cut a long and very thin straw with a knife - mockery, and rub on a conventional coarse grater - this option is suitable for. I have already changed these special trooks at least 10 times, because they are stupid quickly, but they are made so that they are impossible to put them. This is me to the fact that the chick should be with sharp knives. Then everything will easily work out for 5-10 minutes.

Cooking - First Day

Cleaned cooler shining straw. I have a swarm in my photo already choking.

Sugar poured into the cup, pouring vinegar, add soy sauce. It is better to salt at the very end, with stirring of salad, but you can add a little salt in the marinade. Plate with a swamp in the marinade cover and put in the refrigerator. Everywhere they write that you need a punch, but it is superfluous. Svetlah itself will let juice in vinegar, salt and sugar. No one puts under the jar of berries for jam!

Next stage

1. The next day in boiling oil throw spices: I decided to do as real Asians. Black pepper and coriander grumble in a coffee grinder. You can, of course, do not wait for the whole day until the swallow is imagined, but I have not hosted anywhere.
2. Red pepper also threw in the pan.
3. If you want to leave the bow, then cut down thin half rings, beautifully, and then pass only to transparency. I note that the bow in the total mass is not visible, because it will still be painted in beet juice, but the cutting will be noticeable.
4. Hot oil with onions refuel the cooler, from which the surplus of the marinade is pre-merged. Thoroughly mix the mass.
5. Lay out in a beautiful plate. I did not have a sesame in stock, spent on delicious buns, so decorated with a branch of greenery, peas and kalmera rings. A good addition to the Korean snack.

Pleasant appetite, and to new meetings!

Calorie: Not specified
Time for preparing: Not indicated

Fans of delicious sharp snacks are offered a great dish - Korean beets. This is the most delicious recipe and the easiest. Such beets can be prepared in large quantities, the longer it justs, the more woven, and will only be tastier. The Korean beets can easily diversify your daily diet, such a bright and tasty additive to porridge, meat, potatoes, perfectly suitable and makes any dish more interesting. For cooking it is necessary to use the most delicious beets, juicy and sweet, we will also need spices, perfectly here is a ready-made set of spices for. Such sets are sold in any supermarket, moreover, you can choose the seasoning to taste - sharp or not.

- Beet - 400 g,
- vegetable oil - 60 ml,
- Spices for Korean carrots - 1 tsp,
- garlic - 3-4 teeth,
- dill - 1 bundle,
- Salt - ½ CHL,
- Sugar - 1-2 ppm,
- Ground pepper - to taste,
- Rice vinegar - 1-2 tbsp.

Recipe with photo step by step:

Prepare beets - choose the most delicious and sweetish beets, clean it and wash it, dry.




With the help of a special grater, grind the beets - grate it with a loose thin chips. Shoot the wrapped beets in a bowl.




In a frying pan heating vegetable oil. Here add spices for Korean carrots, after warm up the oil with spices, so that they fully open their fragrance and taste.




Pour hot oil with spices to beets.






Add salt, sugar to beets, you can throw a pair of pepper pinch.




Garlic to disassemble the teeth and skip on the press, add to beets. A bunch of fresh dill to slip and dry, cut down the dill of small and add to the bowl of beets.




Add some rice vinegar to a bowl with beets.




Mix the beets well with all the components, you can put the gilt so that the beet is faster. Leave beets at room temperature for 2-3 hours, after it is removed in the cold for another 5-6 hours. That's all, you can take a sample.






Enjoy your meal!
Learn how to get ready

There are a large number of dishes that are preparing extremely simple and quickly, and their taste is excellent and piquant. In addition, such products are very useful for health. For example, the beets of Korean have all such properties, a recipe for quick preparation at home which even beginner cooks will be able to master.

This dish attracts even supporters of healthy nutrition, as vegetables are used exclusively fresh in it. But thanks to the addition of spices and seasonings, the beet has no characteristic expressed smell, which is far from everyone likes. At the tables of many gourmets, the beets of Korean even replaced the sauer cabbage and became one of the most beloved snacks on both everyday and a solemn table. The cooked dish can be used for immediate use or preserve for the winter. The connoisseurs of Korean cuisine are added to the beets of mushrooms, other vegetables or meat.

Korean fast cooking beets at home

Combined ingredients for the preparation of this snack are good spices with severe aroma, salt and sugar, vinegar, garlic and onions, vegetable oil, soy sauce. For the preparation of roots, it is better to use a special grater, which rolls the carrot for cooking in Korean. Then the strips will turn out equally smooth and long, which is important for uniform impregnation of them in the marinade.

To prepare this recipe we will need:

Polkylogram of fresh beets (approximately 3-4 medium roots)

3 tablespoons of vegetable oil;

1 teaspoon of sugar sand;

A pair of small garlic teeth;

2 tablespoons of vinegar;

Good pinch of salt and seasoning in Korean (you can use both packaged and bought for weight).

Well clean and wash the vegetables, rub it and shift it into a large bowl. We pour there with a vinegar, add sugar and salt and carefully carry everything and press it yourself. You can then add spices: Pull them to taste. If you like a more acute dish, then the whole bag is a duplicate, if not too sharp - enough half. In order for the dish to get more acute, it is recommended to add a little red pepper, which will give piquancy.

Garlic needed to grind and sprinkle it from above on a cooked beet mixture. No need to mix! In a heated frying pan or a casserole, we pour the oil, heating to a complete boil and water our composition, well by hiding with boiling oil precisely the top layer. It was the last step. A bowl can be covered with a lid or any plate, leave for half an hour. After that time, mix well and give to stand another hour 3-4. If the beets in Korean will be prepared in this way from the morning, then it will be safely served to serve it in a festive dining or evening feast.

Beets in the Korean quick preparation with the addition of bow

This recipe allows you to get an incredibly fragrant and appetizing dish. For cooking you need to take one kilogram of beets, this quantity will be required:

Two large heads of the reptile onion;

2 tablespoons of vinegar;

Garlic head;

Half a teaspoon of ground coriander;

Carnation;

150 ml of vegetable oil;

Pepper black and red;

Sugar and salt.

Purified vegetables rod and put in a bowl for cooking. Spring salt (about this quantity the desired flat spoon) and sugar (incomplete tablespoon). We pour in the same vinegar. Mix well and let it stand for an hour.

Meanwhile, proceed to the preparation of Luke. Cut it with smooth half rings. In a preheated pan and vegetable oil, fry it so that it is not burnt and disappeared. Leave it in a pan in semi-finished condition, it comes. But do not allow the oil to cool more than 2-3 minutes, since it should be hot on the recipe.

It was time to add to the beets of spices and pepper. Garlic finely grind and snatch in a bowl (the whole head is not necessary, proceed to taste). We pour into the blank of beets our oil with bow. Mix quickly, cover the bowl. Fragrances in the kitchen will be incredible, but will have to suffer at least 2-3 hours. You can store this magic snack for up to three days in the refrigerator, if, of course, in the first table, it will not disappear from the plate completely.

Korean beets - Cooking with adding kinse

For this dish take:

1 kilogram beet;

30-40 grams of Kinsea Green (big beam);

Teaspoon of black hammer pepper;

On one pinch paprika and coriander;

A small head of garlic;

80 ml of vegetable oil (ideally olive);

50 ml of wine vinegar;

Tablespoon of apple vinegar;

One and a half teaspoon sugar.

100 grams of the cooked dish will contain 128 kcal. We rinse well from dirt beets, clean. We lay the root roots in a saucepan with cold water, put on the stove and bring to a boil. After 15 minutes, we take out boiling water, fill with cold water, rub on the grater for Korean carrots or manually cut the same strips. I fall asleep all the spices, salt and sugar, crushed garlic. Mix once. We mix apple and wine vinegar with butter, refuel beets.

It is necessary to draw a dish for two hours, after which we fall asleep into it the crushed cilantro and apply to the table. Bon Appetit!