Beets in Korean

Beets in Korean

Beets in Korean - is the most common and is already loved by many people snack in many countries. This salad is popular because of their sharpness and certain piquancy.

Beets in Korean for the winter

Ingredients:

  • beet - 1 kg;
  • Garlic - 1 clove;
  • . Red pepper - 1 tsp;
  • ground coriander - 2 tsp;.
  • vinegar - 3 tbsp. spoons;
  • vegetable oil - 1 tbsp.

preparation

Beets mine, and clear the three on a grater. Garlic clean from the husk, shred into small terochke, we connect with beets, add some salt and sprinkle with pepper to taste. Then add milled in a mortar and coriander, mix well and pour vinegar. Butter heats "to haze", and fill them prepared beets. Then, stir all, we shift the jar, allowed to cool to room temperature, close the lid and set to 6 hours in the refrigerator. Over time, we obtain pickled beets in Korean, served at the table and we eat with pleasure!

Recipe for Beet in Korean with vegetables

Ingredients:

  • cucumber - 2 pcs .;
  • beet - 1 pc .;
  • Bulgarian pepper - 1 pc .;
  • Garlic - 3 cloves;
  • . Coriander seeds - 1 tsp;
  • chilli;
  • vegetable oil - 50 ml;
  • balsamic vinegar - 1 tbsp. a spoon;
  • sesame seeds - 2 tsp;.
  • salt.

preparation

Vegetables washed, were dried, cut into thin strips, add chopped garlic, coriander, vinegar and salt to taste. In a frying pan pour the oil, carefully raskalivaem it and fill it with vegetables. All the mix, insist 30 minutes and when serving, sprinkle with sesame seeds.

Recipe pickled beets in Korean with horseradish

Ingredients:

  • horseradish root - 1 pc .;
  • beet - 1 pc .;
  • vegetable oil - 1.5 Art. spoons;
  • bay leaf - 1 pc .;
  • apple cider vinegar - 2 tbsp. spoons;
  • cinnamon - pinch;
  • Cloves - 2 pcs .;
  • pepper - 2 pcs .;
  • lemon peel;
  • sugar - pinch;
  • salt.

preparation

Another way to prepare beets in Korean. Beets are a good wash, boil and cool. For the marinade, mix in a bowl of vinegar, cloves, cinnamon, lemon zest, allspice, bay leaf and bring everything to a boil with the lid closed. Then cool the syrup, and filtered through gauze. Horseradish rub on a coarse grater. Beets shinkuem long thin strips and stacked in layers in a ceramic or enamel bowl, sprinkling each layer of horseradish and podsalivaya to taste. Then pour on top of the cooled marinade, cover with a lid and put it on 1-2 days in the refrigerator. Ready salad of red beets in Korean lay in a deep salad bowl, sprinkle with sugar and pour the vegetable butter.

Beetroot salad in Korean

Ingredients:

  • cabbage - 500 g;
  • beet - 300 g;
  • Garlic - 3 cloves;
  • onion - 1 pc.

For the marinade:

  • salt - 2 tbsp. spoons;
  • water - 1 liter;
  • Sugar - Article 0.5 .;
  • vegetable oil - 0.5 st .;
  • bay leaf - 4 pcs .;
  • Vinegar 9% - 35 ml;
  • black pepper - 4 pcs.

preparation

Beets in Korean

So, take the cabbage, wash forks and cut into squares. Beets purify, shinkuem strips, or grate, designed for cooking carrots in Korean.

Garlic clean, grind a knife, or squeezing through the press. Onion exempt from the husk, and chop half rings, mix all the prepared ingredients in a bowl.

Now we make the marinade: Pour water into a saucepan, vegetable maslitse, add sugar, salt, bay leaf and peppercorns. Put the dishes on the fire, boil for 5-10 minutes, and then pour in the vinegar and stir. Fill the hot marinade over the vegetables and leave to stand for 7-8 hours. Then we shift the cooled salad in a jar and put in refrigerator.


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