Korean beets for the winter

Beets are a healthy and affordable vegetable. It is added to many dishes, as it contains many vitamins and minerals. But sometimes you want to diversify the menu, and Korean cuisine comes to the rescue. Korean beetroot for the winter is a beautiful, aromatic, fortified and tasty dish that will please not only adults, but also children.

How to cook Korean beets properly

Due to the high content of vitamins and microelements, Korean beets have a beneficial effect on humans. Beneficial features:

• regulates the fatty process;
• strengthens blood vessels;
• has anti-inflammatory and bacterial effects;
• improves blood circulation;
• relieves swelling;
• restores liver cells.

But we should not forget that the appetizer is prepared with vinegar, spicy and hot seasonings, so it should be used with caution by people with gastrointestinal diseases.

The calorie content of a Korean salad is low. There are 124 kcal per 100 g of product, so the dish is ideal for losing weight.

In order for the preparation for the winter to turn out tasty and healthy, it is necessary to approach the choice of ingredients with all responsibility:

1. All ingredients must be fresh, with no signs of rot or damage.
2. Use medium-sized root vegetables. They will not be oversaturated with moisture, they have less coarse fibers, and more nutrients.
3. Better to use a table and sweet variety, rich red.
4. Freshly ground spices are chosen to add aroma.
5. Oil is responsible for the taste of the preparation in Korean for the winter. It should be of the first spin, without any foreign smell.

Experienced culinary tips:

1. The taste and aroma of the salad depends on the rightly chopped vegetables. Therefore, it is better to use a grater for cooking carrots in Korean.
2. Rinse all ingredients thoroughly before marinating.
3. It is not recommended to fry the oil, it is only brought to a boil.
4. The vinegar is added at the end of cooking. It can be replaced with lemon juice and salt with soy sauce.
5. You can decorate the appetizer with nuts, herbs or seeds.

Classic Korean beetroot recipe for the winter

Homemade Korean beetroot recipe is made with only beets, garlic and spices.

Ingredients:

• root vegetable - 1 kg;
• garlic - 2 heads;
• sunflower oil - ½ tbsp.;
• salt and sugar - 20 g each;
• chili - 10 g;
• dried cilantro and a mixture of peppers - 10 g each;
• paprika - 20 g.

Execution method:

1. The root crop is cleaned and rubbed on a special grater.
2. Chop the garlic and fry in a dry frying pan for a few seconds.
3. Add oil, spices and leave on fire for a few minutes.
4. Hot marinade, vinegar are poured into beet straws and salt, sugar, paprika are poured.
5. All are mixed and put into the refrigerator.
6. After 3 hours, the salad is laid out in clean containers and sent for storage.

Boiled beets in Korean

Not everyone loves crispy, raw vegetables, but rather a delicate, softened taste. In such a case, there is a recipe for an appetizer: boiled beets for the winter.

Products for cooking:

• root vegetable - 2 pcs.;
• garlic - 6 cloves;
• lemon juice - 2 tbsp. l .;
• salt and dried cilantro - 10 g each;
• granulated sugar - 50 g;
• olive oil - 70 ml.

Step-by-step instruction:

1. The vegetable is washed and boiled until soft. While the root vegetable cools down, prepare the marinade.
2. The oil is heated, spices and lemon juice are added. All are mixed.
3. The cooled vegetable is peeled and rubbed with thin strips.
4. The marinade is added to the slicing and mixed so that all the vegetables are well saturated.
5. The finished salad is laid out in jars and sent to a cool room.

Korean beets for the winter without sterilization

Salad without sterilization - fortified, tasty and nutritious. Such an appetizer is prepared quickly, and it is not a shame to serve it to the table.

Products for the recipe:

• root vegetable - 1 kg;
• olive oil - 100 ml;
• sugar - 75 g;
• salt - 10 g;
• lemon juice - 5 tbsp. l .;
• garlic - 1 head;
• pepper, cilantro - 10 g each;
• walnut - 150 g;
• chili - 1 pod.

Cooking method:

1. Chop the garlic and walnut.
2. The vegetable is rubbed with small strips and combined with a garlic-nut mixture and butter with spices.
3. The oppression is set and left for 24 hours until the juice is formed.
4. The prepared snack is laid out in prepared containers and put into the refrigerator.

How to make Korean beetroot with coriander

This appetizer turns out to be crispy, juicy with a pleasant aroma and sweet taste.

Products for cooking:

• beets - 3 pcs.;
• garlic - 1 head;
• cilantro - 1 bunch;
• unrefined oil - ½ tbsp.;
• vinegar - 3 tbsp. l .;
• granulated sugar - 25 g;
• salt - 10 g;
• allspice - 5 peas.

Recipe Fulfillment:

1. The root vegetable is rubbed and combined with finely chopped cilantro.
2. Spices, finely chopped garlic and vinegar are added to the oil. Insist 10-15 minutes.
3. Dress the chopped vegetable with marinade and mix thoroughly.
4. The mass is tamped tightly into jars and sent to the refrigerator.

The fastest and most delicious Korean style beetroot recipe drenched in marinade

A tasty and healthy beetroot snack that goes well with any dish.

Products:

• beets - 1 kg;
• apple cider vinegar - 3 tbsp l .;
• black and red pepper - ½ tsp each;
• sugar - 25 g;
• salt and cilantro seeds - 10 g each;
• extra virgin olive oil - 70 ml.

Recipe Fulfillment:

1. The beets are boiled for 15 minutes and placed in cold water.
2. The cooled vegetable is rubbed on a special grater.
3. Salt and sugar are added to the vegetable straws, mixed and laid out in prepared jars, carefully tamping.
4. While the vegetable is giving juice, they begin to prepare the marinade.
5. All spices and chopped garlic are mixed.
6. The oil is brought to a boil, the garlic-spicy mixture is added.
7. The beetroot mass is seasoned with hot marinade. Banks are turned over and insulated. After cooling completely, the salad is removed to the refrigerator.

Korean beetroot with carrots for the winter in jars

Harvesting for the winter with the addition of carrots and garlic turns out to be tasty, satisfying and very fragrant.

Ingredients for the recipe:

• beets - 3 pcs.;
• carrots - 4 pcs.;
• Korean-style carrot seasoning - 1 sachet;
• garlic - 1 head;
• 9% vinegar - 1 tbsp. l .;
• unrefined oil - 1.5 tbsp.;
• sugar - 40 g;
• salt 20 g

Performance:

1. The root crop is washed and rubbed with small straws.
2. Spices are added to the vegetables and mixed.
3. The appetizer is seasoned with vinegar, oil and garlic mass.
4. The finished dish is placed in the refrigerator for infusion.
5. While the salad is juicing, the jars and lids are sterilized.
6. An hour later, the workpiece is laid out in jars and stored in the refrigerator.

Beetroot salad with onions in Korean for the winter

Beetroot appetizer for the winter turns out to be original and aromatic due to fried onions.

Products for the recipe:

• beets - 1 kg;
• garlic - 1 head;
• sunflower oil - 1 tbsp.;
• onions - 2 pcs.;
• vinegar - 70 ml;
• sugar - 25 g;
• salt and spices to taste.

Recipe Fulfillment:

1. The root vegetable is grated, sugar and vinegar are added and left to infuse.
2. The onions are fried until golden brown.
3. After 2 hours, drain the released beet juice, add garlic, spices and oil, in which the onions were fried.
4. The workpiece is laid out in sterile jars and stored in the refrigerator.

Korean spicy beetroot salad recipe

Such a preparation for the winter is to the taste of men. It turns out to be spicy with an unforgettable aroma.

Ingredients for the recipe:

• root vegetable - 500 g;
• apple cider vinegar - 3 tbsp l .;
• garlic - ½ head;
• salt - 0.5 tsp;
• granulated sugar - 10 g;
• olive oil - 100 ml;
• black pepper - 10 g;
• chili - 1 pc.

Recipe Fulfillment:

1. Beets are washed, peeled and rubbed with thin strips.
2. Spices and garlic gruel are added.
3. Pour in vinegar and mix everything.
4. The vegetable mass is laid out in banks, carefully tamping each layer.
5. Pour oil on top and seal with clean lids.
6. Banks are sent to the refrigerator. In a month, the appetizer will acquire a sharpness and a pleasant sweet and sour taste.

How to store Korean beetroot salads

The conditions and terms of storage of the blank for the winter depend on the specific recipe. If the salad is prepared correctly and arranged in sterile jars, it can be stored in the refrigerator for up to six months.

If the snack will be stored in a cellar or basement, the jars must be sterilized. For half-liter cans - 10 minutes, for liter cans - 20 minutes. All sterilized jars are left at room temperature until they cool completely.

Conclusion

Korean beetroot for the winter has a pleasant aroma and spicy-sweet taste. Such a salad, thanks to its beautiful color, will become a festive table decoration. It goes well with meat, fish and vegetable dishes. Will be to the taste of adults and children.

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