My secret recipe, which is always a success in winter, is beetroot salad in Korean. It has a juicy texture and a bright taste thanks to a mixture of ingredients and spices. And in addition, it is also a very useful blank.
Ingredients
- Beetroot - 1 kg
- Vinegar - 60 ml
- Sugar - 20 g
- Salt - 2.5 g
- Spices and seasonings (for Korean carrots) – 1 tsp.
- Garlic - 30 g
- Vegetable oil - 80 ml
Step-by-step cooking recipe
Boil the beets for 10-15 minutes in boiling water.
Peel and rub to taste.
Add salt, sugar, spices and vinegar.
Put the blank in sterile jars.
Chop the garlic and lightly fry in oil.
Pour this oil over the beets and roll up the jars.
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