Beetroot is a very useful and affordable vegetable that is present in the diet almost daily. Boiled, it is part of many dishes, but it is much more beneficial to eat it in raw or pickled form. Since marinating in beets, all useful substances and vitamins are preserved, and spices simply emphasize its taste. Therefore, various Korean recipes for pickled beets are a worthy alternative to the usual boiled root vegetables salads.
The main feature of Korean cuisine is a huge assortment of spicy spices and marinades. Therefore, Korean beets will definitely appeal to spicy lovers.
Useful properties of Korean beets
Eating lettuce also has a good effect on the human body, because beets are enriched with many vitamins and minerals. Or rather:
- due to the saturation of the root with batatin, fat metabolism is regulated;
- with regular use in food, the salad has a strengthening effect on the walls of the capillaries;
- promotes the elimination of cholesterol, toxins and toxins from the body;
- possesses antiflogistic effect;
- has a disinfecting effect;
- fights harmful bacteria;
- contributes to the normalization of the cardiovascular system;
- normalizes the liver;
- removes excess fluid from the body, and this contributes to the processes of weight loss, normalization of weight.
But it is worth remembering that in order to benefit from the product, it should be introduced into the diet on an ongoing basis, but in moderation. It should also be noted that this salad is not recommended to be used often and in large portions for people with diseases of the gastrointestinal tract. After all, the presence of acetic acid and spicy spices will be an irritant for the walls of the mucosa, which, in turn, can lead to an exacerbation of the disease.
Selection of Salad Ingredients
In order to cook delicious Korean beets, you should carefully consider the choice of ingredients:
- All necessary vegetables should be free from flaws and visible signs of damage.
- Beet tubers are best selected of medium size, as they have less coarse, hard fibers and a maximum of nutrients is present. Medium-sized beets will not be oversaturated, so the salad will not come out watery.
- The vegetable variety should be table and sweet.
- It is better to select the fruits of bright, saturated colors, they look more aesthetically pleasing in the salad.
- Spices for salad should be taken with fresh grinding, this will give a special spicy aroma.
- Vinegar must be of good quality, because it not only gives taste, but also softens the vegetable fibers in the salad.
- In many ways, the taste of the salad will depend on the correct choice of sunflower oil. The most successful option is sunflower oil of the first extraction, it will give an excellent taste and aroma to the dish. In such an oil, unlike refined, the necessary useful substances are preserved.
Calorie salad
The energy value of the salad is quite low, it is 124 kcal per 100 grams, so it is prescribed by nutritionists in certain diets. Most kilocalories fall on vegetable oil, which season salad. But for people who follow the figure very strictly, nutritionists advise to exclude oil, then the calorie content of beets in Korean will be 51 kcal per 100 grams.
Basic Korean Beetroot Recipe
Ingredients:
- 460 g of beets;
- 25 g of sugar;
- 50 ml of vinegar;
- 5 g of salt;
- 75 ml of vegetable oil;
- 5 g of black pepper;
- 5 g hot red pepper;
- 5 tooth. garlic
- 5 g of ground coriander.
Beets should be washed, preferably with a brush or a hard sponge. Fold in a saucepan, pour ice-cold water, add a little salt and cook a quarter of an hour after the water boils. After that, get the beets and cool. Peel, grate to make a long straw. This is convenient to do on a grater for Korean carrots. Pour salt, sugar, vinegar. Heat oil in a saucepan. Quickly add two kinds of pepper, coriander and garlic squeezed through the garlic. Pour the hot mixture into the beets, mix and let stand for two to four hours.
Korean beetroot with sesame seeds
The Korean-style beet salad prepared at home according to this recipe will not yield to the taste of even a restaurant dish.
Ingredients:
- 1 kg of table beets;
- 5 g ground black pepper;
- 5 g of paprika;
- 1 head of garlic;
- 50 g of sesame seeds;
- 40 g of wine vinegar;
- 40 g apple cider vinegar;
- 40 ml of olive oil;
- 40 ml of sesame oil;
- 25 g of salt;
- 25 g of sugar.
Cooking
Peel well washed vegetables and boil them for 15 minutes after boiling. Cool and grate Korean carrots. In a separate bowl, mix pepper, paprika, chopped garlic, vinegar, olive and sesame oil, salt and sugar. Pour the beets with the resulting mixture, mix. Insist a day in a cold place. Remove, add sesame seeds. Mix well again. Salad ready.
Beetroot salad "Quick"
This recipe for Korean beetroot from the doorstep category is very simple and quick to prepare.
Ingredients:
- 5 pieces. small beets;
- 20 ml of vinegar;
- 2 tbsp. l vegetable oil;
- 1 tbsp. l Sahara;
- 2 cloves of garlic;
- 1 tbsp. l seasonings for carrots;
- salt.
Wash and peel the vegetable. Chop straws, you can just grate. The straw should be thin, so the beets soak faster. Mix all other ingredients and add to beets. Let the salad brew for about an hour. Korean instant beets are ready. Optionally, before serving, you can sprinkle with chopped cilantro or parsley.
Since beets are an autumn vegetable, many housewives prefer various Korean beet recipes. Such blanks are stored for a long time and, which is very important, do not lose their useful qualities at all.
Canned beets
According to this recipe, Korean beets come out spicy and quite satisfying, so they can serve not only as a complement to meat or vegetable dishes, but also as an independent snack.
For cooking, take:
- 600 g of beets;
- 600 g carrots;
- 15 g seasoning for Korean carrots;
- 6 cloves of garlic;
- 1 tbsp. l table vinegar;
- 400 ml of refined sunflower oil;
- 1 tbsp. l Sahara;
- 3 tbsp. l salt.
Rinse vegetables thoroughly under running water, peel. Grind beets with carrots into strips. Add seasoning, sugar and salt, vinegar and vegetable oil to processed vegetables. Mix gently. At this stage, it is worth trying the resulting salad and adjust the salt and sugar to your liking. Add garlic, after rubbing it on a fine grater. Insist salad for one to two hours. In the meantime, prepare jars (half liter bottles are very convenient): wash and steam over. Arrange the salad in jars and tighten it tightly.
Such a Korean-style beetroot appetizer, cooked at home, will not yield in taste even to the most expensive convenience store.
Korean style beets with cabbage
This Korean beet recipe can serve as a separate dish or as a dressing for borsch. It is well stored and can please its taste for up to six months after twisting.
For salad:
- 700 g of beets;
- 700 g of cabbage;
- 5 cloves of garlic;
- 3 medium sized onions.
For the marinade you will need:
- 1.5 liters of water;
- 60 ml of vinegar;
- 3 bay leaves;
- 5 pieces. peppercorns;
- 1 tsp salt.
Rinse beets and cabbage and chop them with long, oblong cubes. Finely chop the garlic, after peeling it. Cut the onion in half rings or a square. Pour all the vegetables into a container and mix, while squeezing a little with your hands, then they will be softer and juicier. Boil water with bay leaf, pepper and salt. Pour vinegar into the boiling mixture, stir and remove from heat. Immediately pour the marinade over the vegetables and let it brew for six hours. Then lay the salad in sterile jars and twist. Keep jars in the cold.
Useful Tips
To wash your hands from the maroon color of beets, you just need to rub them with a slice of lemon. If suddenly there is no lemon, then you can use citric acid diluted in water.
To give a unique flavor to the salad, you can add coriander, crushed in a mortar, and cloves.
A good shade of the taste of beets in Korean (cooked for the winter) is a few drops of mustard oil.
The beetroot tops, previously washed and cut into a thin strip, will give the dish unique features.
But piquancy will add a shredded apple and grated horseradish root on a fine grater.
Korean beets, prepared according to any of the above recipes, have a pronounced spicy smell, a sharp, sour-sweet taste. Such a salad will be a great addition to an ordinary and even festive table. Moreover, it is in perfect harmony with all types of meat, fish and vegetables. You can add boiled, smoked or fried meat to the salad itself, chopping it into strips. Get a complete dish.
Enjoy your meal.