Carrots in Korean have firmly entered our lives. What about beetroot in Korean? Never cooked? I share the fastest and most delicious recipe of this incomparable Korean salad. For harvesting, choose beets of sweet varieties of saturated red color.
Ingredients
- Beetroot - 1 kg
- Olive oil (first spin) – 70 ml
- Apple cider vinegar - 3 tbsp.l .
- Sugar - 25 g
- Salt - 10 g
- Cilantro (seeds) – 10 g
- Ground black pepper - 0,5 tsp.
- Ground red pepper - 0,5 tsp.
Step-by-step cooking recipe
Rinse the beetroot well, boil for 15 minutes and place it under cold water.
Peel the cooled root vegetables and grate them on a carrot grater in Korean.
Add salt and sugar to the grated beetroot, mix.
Fill sterile jars with beet straws, tamping well.
Prepare the marinade: bring olive oil to a boil, add chopped garlic, coriander seeds and both types of ground pepper. Mix well.
Pour the beetroot mass in jars with hot marinade to the top. Seal the jars tightly, turn them upside down, wrap them up and leave them to cool completely. I advise you to keep the cooled beets in the refrigerator in Korean.
