Korean Spicy Beet Salad

Spicy, aromatic, spicy, very tasty! Korean beets have no less interesting taste than carrots, and can rightfully take their rightful place in your menu. It can be served as an independent dish, as a salad with meat, potatoes, cereal dishes, and pasta.
cook time: 8h
Owen Truitt
Korean Spicy Beet Salad

Nutrition Facts (per serving)

88
Calories
4g
Fat
12g
Carbs
2g
Protein

Ingredients (8 portions)

Basic:

Garlic 5 clove
Salt (Used fine 1 tbsp. with a slide, you can take a large one.) 35 g
Sugar (This is about 1.5 tbsp. fill with a large slide.) 35 g
Ground black pepper to taste
Cilantro, coriander (Coriander — grains.) 0.5 tbsp
Beet (Unpeeled weight 6 pcs average, choose beets with dark, sweet, juicy pulp. Peeled and grated will be about 1 kg.) 1.25 kg
Bulb onions (medium-large, not very spicy) 2 pc
Vegetable oil 70 ml
Hot pepper (optional) to taste
Vinegar essence (partial spoon) 1 tbsp

Recipe instructions

Step 1

Step 1
How to make beets in Korean at home? Prepare the products according to the list. Wash the beets and peel them. For this dish, it is the essence of 70% that is used; it is not advisable to replace it with table vinegar.

Step 2

Step 2
Grate the peeled raw beets on a Korean grater, trying to make the strips long. Add salt to the beets and mix with your hands and press lightly so that the beets become softer and release juice. Leave the beets with salt for 30 — 40 minutes. After 20 minutes, remember it again and stir.

Step 3

Step 3
While the beets are brewing, lightly fry the coriander in a dry frying pan, and then chop it, but not into dust.

Step 4

Step 4
Peel and cut the onion into quarters, and cut them into 0.3-0.4mm strips. To prevent the onion from stinging your eyes when slicing, rinse it and the knife with cold water.

Step 5

Step 5
Drain the juice from the beets and squeeze them lightly, but not too much, otherwise they won’t be juicy.

Step 6

Step 6
Place minced or finely chopped garlic, ground coriander, sugar on top, sprinkle with black pepper, and add red hot pepper if desired. Do not stir the spice “peas” yet.

Step 7

Step 7
Heat a frying pan, pour 70-80 ml of refined vegetable oil and heat it well. Fry the onion in hot oil until golden brown.

Step 8

Step 8
Immediately from the stove, pour very hot oil over the spices, add all the onions and mix everything well. Pour in less than 1 tbsp. vinegar essence and mix thoroughly again.

Step 9

Step 9
Cover the bowl and let the beets cool, then put them in the refrigerator for 6-8 hours or overnight. Korean beets are ready. Bon appetit!

Additional rubrics

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