For some reason, a spicy salad is most often made from carrots. But beetroot in Korean turns out to be no less delicious. I suggest you prepare a snack according to this recipe and verify my words on your own experience. You can use both boiled and raw beets.
Ingredients
- Beetroot (boiled) – 500 g
- Onion - 1 piece
- Garlic - 2 cloves
- Lemon juice - 2 tbsp.l .
- Vegetable oil - 3 art.l.
- Ground black pepper - to taste
- Ground red pepper - to taste
- Ground coriander - to taste
- Sugar - 0,5 tsp.
- Salt (without slide) – 1 tsp.
- Sesame - 1 tsp.
Step-by-step cooking recipe
Peel the beetroot and grate it on a special grater.
Sprinkle with sugar, spices and mix.
Peel the onion from the husk and cut into large pieces.
Put the onion in a preheated frying pan with oil and fry for 1.5-2 minutes.
Remove the onion, pour hot oil over the chopped beets. Stir, cover and set aside for 5 minutes.
Add lemon juice, garlic passed through the press, salt and mix well again.
Sprinkle the finished beets with sesame seeds in Korean and put them in the refrigerator for 2 hours.
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