Korean Homemade Beets - Awesome Scent! Amazing Korean beetroot recipes for connoisseurs

Korean Homemade Beets - Awesome Scent! Amazing Korean beetroot recipes for connoisseurs

Korean beet salads are not only tasty and fragrant, but also incredibly colorful!

With them, any table will be elegant and appetizing.

Will we do at home?

Korean Homemade Beets - General Cooking Principles

For appetizing snacks choose juicy and bright roots, clean and rub with a special grater. The straw should have a long, uniform thickness. You can use special knives, peelers.

What else do they put in salads:

• vinegar;

• salt, sugar;

• fragrant spices;

• onion garlic;

• soy sauce;

• butter.

Often, Korean beetroot snacks complement other vegetables, meat, mushrooms. They are prepared for immediate use and stored for the winter.

Recipe 1: Korean Homemade Beets with Butter

Recipe for ordinary homemade beet in Korean, for the preparation of which will require oil, vinegar and ready-made seasoning from the bags.


• 0.5 kg of beets;

• 0.08 liters of oil;

• 1 tsp. Sahara;

• 2 cloves of garlic;

• 2 tablespoons of vinegar;

• 0.5 tsp. salts;

• seasoning.


1. Clean the beets, rub the straw in any convenient way. Fold in the bowl.

2. Add vinegar with salt and sugar to it, rub it with your hands.

3. Sprinkle with spices. We use an ordinary mixture of bags for carrots in Korean. If the seasoning is spicy, then half a teaspoon is enough. If it is not sharp, then you can pour a little more and add red pepper as desired.

4. Peel the garlic, chop and sprinkle over the spices. These components do not need to be stirred.

5. Now pour the oil in a saucepan or in a frying pan and heat it very strongly. It should almost boil.

6. Pour on beets, try to pour around the entire top layer.

7. Immediately cover the bowl with a plate or any lid. Leave for half an hour. 8. Stir, send insist for a few more hours.

Recipe 2: Korean Homemade Beets with Onions

A variant of a very fragrant beet, the unusual taste of which is given by fried onions. The recipe uses a whole kilogram of the root, but you can take less by reducing the proportion of all the ingredients in proportion.


• 1 kg of beets;

• 0.15 kg of onions;

• 2 tablespoons of vinegar;

• 1 small head of garlic;

• 0.5 tsp. ground coriander;

• 1 clove;

• 150 ml of oil;

• salt and sugar;

• black, red pepper.


1. We rub the peeled beets, we put in the big bowl.

2. Sprinkle with salt, leave a teaspoon, pour a tablespoon of sugar, without a slide. Add vinegar 12%, the amount of the recipe. All mix and leave for an hour.

3. Cut into onions with neat half rings.

4. Pound the cloves, add the coriander, different types of pepper and pour all in beets with vinegar.

5. Heat oil and fry half rings to a beautiful color, it is important not to burn. Let the onions stay a little raw, marinate and reach readiness.

6. Chop the garlic, send to the vegetables. Optionally, you can put it less, not necessarily the entire head.

7. Fill with hot oil with onion beet billet, quickly stir.

8. Leave to marinate for a few hours, keep the snack better in the fridge under a tight lid so that the magical scent does not evaporate.

Recipe 3: Korean Homemade Beets with Garlic and Soy Sauce

Another Korean homemade beetroot with a marvelous garlic flavor. For this recipe used ready-made mixture of seasonings. Soy sauce can be added any.


• 0.3 kg of beets;

• 2 cloves of garlic;

• 50 ml of oil;

• 4 tablespoons soy sauce;

• 1 onion;

• 0.5 tsp. seasonings;

• 1 spoon of vinegar.


1. Rub the beets, put in a bowl.

2. Mix the soy sauce with a pinch of sugar, add vinegar and pour to the beets, stir. 3. We throw Korean seasonings, add garlic, which must be cleaned and finely chopped.

4. Cut the onion large, send it to the pan with butter. Fry until brown, almost burnt color.

5. Take out the onion pieces, they need to be thrown away.

6. Fill the beetroot snack with fragrant oil, stir and send the salad to infuse, it is better to keep it in the refrigerator. You can periodically stir or just shake the pot.

Recipe 4: Korean beetroot with meat

The option of hearty beetroot salad in Korean, which can be cooked with any meat. The recipe is pork. But it also turns out tasty with veal, chicken, turkey. In any case, it is desirable to marinate the product in advance.


• 0.5 kg of beets;

• 1 tsp. Korean seasonings;

• 80 ml of oil;

• 0.25 kg of pork;

• 4 spoons of soy sauce;

• 1 tsp. ketchup;

• 3 tablespoons of vinegar;

• 3 cloves of garlic.


1. As usual, rubbed peeled beets, pour vinegar, salt. Let it marinate for now.

2. We also cut the meat into strips, add a mixture of soy sauce and ketchup, Stir and leave for at least half an hour.

3. Chop the garlic, pour out on top of the beet, and you can immediately add seasoning.

4. Heat the oil and fry the pork pieces. Or, as already mentioned, any other meat. Covering is not necessary, just fry well until golden brown. Do not be afraid if the meat becomes tough. Pieces are limp in the salad.

5. Put the hot meat along with the oil in the beets, stir and cover.

6. Keep the hour warm, then at least three more in the refrigerator.

Recipe 5: Korean Homemade Beets with Cabbage

Recipe for a savory snack that flies away on the very first table. It is advisable to use juicy and not solid cabbage.


• 1.5 kg of cabbage;

• 3 beets;

• 5 cloves of garlic;

• 1 carrot.

For the marinade: • 0.25 liters of water;

• 1 tsp. hot pepper without a hill;

• 120 grams of oil;

• 120 grams of apple cider vinegar;

• 100 grams of sugar;

• 1 spoon with a mountain of salt;

• some dill seeds.


1. Immediately make the marinade, as it needs to cool. Boil prescription water with salt, sugar and butter. Cool to a warm state, pour in apple cider vinegar. But you can take the usual table for three percent.

2. Rub the beets and immediately peeled carrots. Shred cabbage with straw, stir until juice is extracted.

3. Peel the garlic and cut each lobule into pieces, send it to the vegetables.

4. Add a pinch of dill seeds.

5. We throw hot pepper. But you can crumble a fresh chilli pod, add Korean seasoning mix, a little coriander, a couple of clove stars. We select a set to your taste.

6. Fill the marinade and stir with hands for a couple of minutes to distribute evenly. Fold in the jar, cover with a tight lid.

7. We turn on the lid and keep it warm for two hours, then in this form we remove it until the next day in the refrigerator. It is necessary to turn over so that the top is marinated faster.

Recipe 6: Korean Homemade Beets with Sesame

In order to make the flavor of this homemade beet Korean crazy, sesame seeds need to be slightly roasted in a griddle or heated in an oven.


• 1 kg of beets;

• 2 onions;

• 40 grams of sesame;

• 10 grams of coriander in seeds;

• 7 grams of ground red pepper;

• 70 ml of vinegar (take 9%);

• 40 grams of coarse salt;

• 50 grams of sugar;

• 100 ml of oil.


1. We rub the grated beets into a bowl and rub them in hands with coarse salt. Leave to stand for half an hour.

2. Cut the onion and fry in the prescription oil, add hot to the beets and stir.

3. Cut the garlic, send in a bowl.

4. Mix vinegar with sugar, add hot peppers and ground coriander seeds, pour everything to the beets. 5. Stir and insist for four hours.

6. Add sesame, stir and hold for another hour. Then you can serve on the table.

Recipe 7: Korean Homemade Beets with Cilantro and Olive Oil

An unusual recipe for Korean beets, which will require cilantro. Some housewives prefer to replace it with parsley.


• 0.7 kg of beets;

• 0.5 tsp. black pepper;

• 1 tsp. sweet paprika;

• 5 cloves of garlic;

• 25 grams of green cilantro;

• 40 ml of wine vinegar;

• a little coriander;

• 75 grams of olive oil;

• 0.5 tablespoons of salt, can be less.


1. The peculiarity of this recipe is that the beets need a little podvarit. To do this, we peel the cleaned root crop with water, send it to the stove and let it boil for a quarter of an hour.

2. Remove from heat, pour boiling water and put it under a stream of cold water.

3. After cooling, wipe with a napkin and rub with straw.

4. Add salt, adjust to taste. Throw minced garlic and pour vinegar. We rub hands, let stand ten minutes.

5. Pour in the oil. Add the remaining spices and stir. We shift the salad in a sealed container or in any jar. We put in 3 hours in the fridge.

6. Before serving, add the chopped cilantro and rub it again with your hands.

Recipe 8: Korean winter beet for winter

A wonderful recipe for harvesting beet in Korean for the winter. Salad perfectly complement any dinner, regardless of the products used.


• 0.5 kg of beets;

• 1 tsp. vinegar;

• 0.5 tsp. salts;

• 1 tsp. Sahara;

• 70 ml of oil;

• 2 cloves of garlic;

• 1 pinch of coriander;

• 100 ml of water;

• 1 pinch of red pepper.


1. Boil the beets almost until tender and rub. The root crop must remain firm enough that the pieces retain their shape. You can cut into cubes or thin plates, do to your taste.

2. Add garlic, stir. 3. From water with oil and vinegar boil marinade. We also add pepper with coriander, sugar and salt.

4. We put the beets in half-liter jars, we do not fill them too tight.

5. Pour boiling marinade.

6. Put a towel in a saucepan, put jars on it. Pour boiling water over the hangers. Beets necessarily cover the lids.

7. Sterilize after boiling the liquid for exactly 15 minutes, remove it and immediately roll it up. To cool we withstand in the inverted state.

Korean Homemade Beets - Tips and Tricks

• To easily and quickly wash hands after beets, you can simply rub them with a slice of lemon, and then rinse. Instead of fresh citrus, you can use diluted acid.

• If you need to quickly and easily clean the garlic, you can pour it in advance and leave it for the peel to swell. Then it will be removed in one motion.

• The most fragrant Korean salads are obtained from freshly ground spices. It is better to grind coriander, cloves, different types of pepper just before preparing the snack and in no case use a coffee grinder. Better than the pestle and stupa, nothing else can cope.

• Korean snacks are more tasty if you use oil with a smell. And it may not necessarily be a sunflower. With olive or mustard oil also turns out delicious. And if you need a delicate aroma, then you can mix the stuffy product with refined oil in any proportion.

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