Korean-style beetroot
Origin of the recipe
Beets are called "sugar radishes" in Korea and aren't particularly popular there; many Korean consumers don't even know what they are. But in Russia, beets are the basis of many beloved salads, not to mention borscht. The origins of "Korean-style beets" are roughly the same as those of "Korean-style carrots": this salad was born from the combination of a traditional Korean marinade and a local vegetable.
What do you need for cooking?
Ingredients
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Beet
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Onions
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Garlic
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Vegetable oil
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Vinegar 70%
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Sugar
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Salt
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Ground coriander
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Ground black pepper
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Ground chili
Kitchen utensils
- Knife
- Board
- Pan
- Korean carrot grater
- Garlic press
- deep bowl
Step-by-step recipe
Step 1:
Peel the beets and grate them on a Korean grater.
Step 2:
Add vinegar, chili pepper, black pepper, coriander, salt, sugar, crushed garlic to the beets and mix.
Step 3:
Heat a frying pan and pour in oil.
Step 4:
Chop the onion and add it to the pan. Fry the onion for 4–5 minutes over medium heat.
Step 5:
Add the fried onions to the beets and stir.
Step 6:
Place the beets in the refrigerator for 2 hours.
Step 7:
Serve Korean beetroot chilled to bring out its spiciness and freshness.
Cooking tips
For best results, spices should be dipped in hot oil to allow the flavor to release more strongly and mix with the oil.
Ideally, let the beets sit in the refrigerator for more than 2 hours, preferably 6-8.
For a beautiful presentation, place the appetizer in a clear bowl and garnish with fresh herbs or sesame seeds.
