The most delicious and quick recipes for Korean-style pickled beets at home for the winter

Korean appetizers are considered some of the most beloved Asian dishes in Russia. This tried-and-true recipe for delicious and flavorful Korean-style spiced beets will appeal to lovers of vegetable side dishes. Those unfamiliar with Asian cuisine will love this dish, as it wasn't invented in Korea. It was invented by Russian Koreans, and this beet salad is classified as a chae or chae salad.

The intricacies of cooking Korean-style beets for the winter

These tips are especially helpful for those preparing this dish for the first time. It's fairly simple to make, but it's still best to prepare in advance. Experienced chefs recommend using fresh spices and herbs, as only they can infuse the salad with the desired aroma and flavor.

Each cook has their own recipe, but the most common ingredients include soy sauce, honey, onions, and salad vinegar. It's best to buy young beets and garlic or use freshly picked ones. This way, the appetizer will have a rich flavor.

Tip: It's better to choose whole spices rather than ground ones, such as peppercorns and cinnamon sticks.

Requirements for the selection and preparation of beets

When choosing beets, first pay attention to the skin, which should be reddish-brown, firm, and free from damage or rot. High-quality beets have no unevenness or cavities, and the flesh is intact. Avoid beets that are soft or show signs of rot.

If a beet has a lot of leaves on its surface, it hasn't been stored properly. If you cut a good beet in half, you'll see uniformly colored flesh without any cavities. Beets with hard black spots or lumps inside are best avoided for salads.

Cooking methods

To prepare Korean-style beets at home or at the dacha, consider these simple and quick recipes. If you follow all the tips, the dish is sure to be delicious and a hit with family and guests.

Classic recipe

For this recipe, you'll need half a kilogram of beets. You'll need 3 cloves of garlic, but it won't affect the spiciness of the dish. One teaspoon of cilantro is sufficient. Also, crush the red and black peppercorns in a mortar and pestle beforehand—you'll need two teaspoons of each. You'll need 3 tablespoons of sunflower oil, 2 tablespoons of salad or white vinegar, 1 teaspoon of sugar, and 2 teaspoons of salt.

Method of preparation:

1. The beets are boiled until half-cooked, then peeled and grated into strips using a shredder.
2. Add granulated sugar, salt, vinegar, pepper, and grated garlic to the grated beets. Stir.
3. Heat oil in a deep frying pan and add coriander. Stir for 4 seconds, then pour the dressing over the salad.
4. The pickled beets are left to marinate for about 12 hours. They can be stored in a glass jar in the refrigerator.

Quick recipe

To prepare this dish, you'll need about 600 grams of grated beets and an onion. You'll also need half a teaspoon of ground cinnamon, 2 star cloves, 5 allspice berries, 2 teaspoons each of black and red pepper. You'll also need a tablespoon of salt, 1 teaspoon of coriander, soy sauce, apple cider vinegar or grape vinegar, a piece of ginger, honey, and 3 cloves of garlic.

Cooking option:

• Grind the coriander, cloves, and allspice with a mortar and pestle, then add the red and black peppercorns. The spices should be finely ground, like a powder. Grate the garlic and ginger and mix with the spices and salt.
• Add a tablespoon of oil, vinegar, and honey to the spices. Stir and let the dressing sit for 10 minutes.

• Add the contents of the mortar to the grated beetroot and mix thoroughly. You can add more soy sauce or vinegar if needed.
• The onion is cut into half rings and fried in a frying pan in a generous amount of oil (4 tablespoons) until golden brown. The fried onion and the flavorful oil are added to the salad.
• Stir the dish, place it in a container and let it sit for 1 hour.

With boiled vegetables

Beets pair well with root vegetables like carrots, blue cabbage, and Chinese cabbage. This unusual recipe makes for an interesting and unusual holiday appetizer.

You'll need about 500 grams of half-cooked, grated beets, 3 boiled, julienned carrots, 1/3 of a red cabbage and the same amount of Chinese cabbage, celery root, and 3 cloves of garlic. For the marinade, you'll need 4 tablespoons of vegetable oil, 1 tablespoon of salt, 1 teaspoon of sugar, soy sauce, rice vinegar, a pepper mix, and 1 teaspoon of coriander.

Recipe:

1. Shred the napa cabbage and red cabbage, and chop the celery. Place them in boiling water for three minutes. Use a slotted spoon to remove them from the pan and place them in a colander to drain completely.
2. In a metal bowl, combine the beets and carrots, then add the cabbage. Grate the garlic and combine with the vegetables.
3. In a bowl, mix the spices, salt, and sugar. Add 1 tablespoon of soy sauce and the same amount of vinegar.
4. Heat the oil in a frying pan (do not boil), pour it into the spices, and stir. Then add the marinade to the vegetables and mix thoroughly. Let the finished salad marinate in a glass jar or plastic container for 6 hours.

How to properly store blanks

Korean-style beet salad is non-perishable. Its ingredients, when stored properly, can retain their flavor and aroma for a long time. Furthermore, this appetizer uses vinegar, which is an excellent preservative.

The salad can be stored in a glass container in the refrigerator for up to 14 days, but shake it regularly to prevent the oil and vinegar from settling to the bottom. Sterilized jars can keep the salad for up to 30 days. The refrigerator or cellar are suitable for storage. Avoid direct sunlight and open air.

Conclusion

It's worth trying this simple dish: Korean-style beetroot. This appetizer is delicious and juicy, and it's on par with other Korean salads.

Even a beginner can master this easy cooking method, and an experienced cook can perfect her recipe.