Korean Beetroot
4 servings
40 minutes
Korean-style beetroot is a spicy appetizer inspired by Korean culinary traditions. Its origin is linked to the adaptation of Korean taste preferences in the post-Soviet space. The crunchy texture of the beetroot infused with garlic, coriander, and pepper aromas creates a rich, slightly spicy flavor that harmonizes with the acidity of vinegar and the gentle sweetness of sugar. This salad is perfect as an independent snack or as an accompaniment to meat and fish dishes. Thanks to long refrigeration, the spices reveal their full brightness, giving the dish a special depth of flavor. It is great for festive tables, picnics, and everyday meals, adding a touch of Eastern exoticism to the familiar menu.
1
We wash the beetroot and put it to boil until it starts boiling. After it boils, we cook for another 10-15 minutes, then cool it down. We peel and grate it on a grater for Korean carrots (if skilled, chop it with a knife).
- Beet: 3 pieces
2
Grate the garlic on a fine grater, add it to the beetroot, season with salt and pepper, add coriander, sugar, and vinegar, and mix.
- Garlic: 4 cloves
- Salt: to taste
- Sugar: 2 tablespoons
- Ground coriander: 2 teaspoons
- Ground black pepper: 1 teaspoon
- Vinegar: 1 tablespoon
3
Heat the oil 'until it smokes', then let it cool. Add the beetroot and mix. Cover with a lid and place in the refrigerator for 6 hours.
- Refined oil: 5 tablespoon