Korean beetroot is a very healthy salad that can be used as an appetizer for many hot dishes. Many people like to buy Korean salads in stores, but often they are not as tasty as if they are made at home. Moreover, there is absolutely nothing complicated about it. The Koreans themselves, as a rule, use a special grater for carrots to cut beets. But even if you do not have such a device, you can use a regular kitchen coarse grater.
It is necessary
- - large beets - 2 pcs.;
- - garlic - 5 cloves;
- - sunflower oil - 5 tbsp. l.;
- - vinegar 9% - 3 tbsp. l.;
- - coriander (dried cilantro) - 1 tsp;
- - salt - 0.5 tsp;
- - sugar - 1 tsp;
- - ground black pepper - 0.5 tsp;
- - red hot pepper - 2-3 pinches;
- - sesame seeds - 2 tsp. (optional);
- - fresh cilantro - 0.5 bunch (optional).
Instructions
Step 1
Peel the beets and grate on a Korean grater or on an ordinary coarse grater. Remove the husks from the garlic cloves and crush them through a press (you can grate on a fine grater or chop with a knife). Then transfer the beets and garlic to a large bowl.
Step 2
In a separate small bowl, combine salt, sugar, vinegar, red hot and black peppers. Grind the coriander in a mortar or walk over it with a rolling pin and add to the bowl with the rest of the spices. Transfer the resulting mixture to a bowl with the beets and garlic.
Step 3
Pour the sunflower oil into a ladle, place on the stove and bring to a boil. After that, immediately pour it into a bowl and mix everything together thoroughly. Then cover the cup with a lid or cling film and leave to soak for 3 hours.
Step 4
Before serving, Korean-style beets can be sprinkled with sesame seeds and fresh chopped cilantro if desired.
