Marinated Beets in Korean and Ossetian at home: a recipe for winter in banks. How to prepare the marinated beet in Korean and Georgian, at home?

Recipes pickled beets.

Many of us beets are associated with the Soviet herd salad under a fur coat or a lean vegetable vinegerette. For this reason, the hostess is very rarely prepared by this vegetable, completely forgetting that there are still a lot of interesting recipes for the preparation of this red-burgundy root.

In view of this, try to look at this product on the other hand, and prepare a sharp Korean salad from it. Do not be afraid of the specific taste of beets, due to the fact that you will use the salad spicy spices to prepare this dish, it will turn out very tasty and colorful.

Beets and carrots in Korean: the most delicious recipe

Salad with beet and carrots.

If you want your Korean salad to get as juicy as possible, then choose only hard fruits for its preparation. Such rootfields will be easier to climb on a special grater and that most importantly will give the finished dish the desired crust.

The advantage of this recipe is that every mistress itself will be able to solve the taste of which vegetable in the ready salad will prevail. If you do not really like the taste of raw beets, then you can increase the number of carrots in the dish. In case you want to receive a beet taste, then add it a little bit,

Salad components:

• Carrot - 300 g
• Beets - 400 g
• Garlic - 4 teeth
• Vegetable oil - 60 ml
• Seasoning for carrots in Korean - 1 pack
• Sugar - 25 g
• Apple vinegar - 2-3 tbsp. L.
• Salt and pepper to taste

Cooking:

1. The first thing is mine and clean from the peel carrots and beets.
2. Then we rub them on a special grater and put in one big bowl.
3. We clean the garlic from the peel and add it to crushed rootes.
4. In the skeleton, we pour all the oil, add a salt, sugar, seasoning and warming up everything up to 80 degrees.
5. Before the boil to bring the mixture is not necessary, as with stronger heating can begin to burn dry spices.
6. We add a fragrant mixture to vegetables and mix thoroughly.
7. We try to taste the salad, and if it is required, it makes it a little bit.
8. We cover it with a lid and leave marinated at room temperature for 2-3 hours.
9. After this time, we remove the dish in the refrigerator and wait for another 4 hours.

Beets are sharp in Korean: the most delicious recipe

Acute beets in Korean style

If you like more spicy dishes, then do not use purchased seasoning for food, and add a lot of garlic and chili pepper instead. And remember that the beet salad in Korean, cooked on this recipe, gained sufficient taste and flavor, vegetables need to marine at least 12 hours.

Therefore, if you plan to surprise them your guests, then make it a day before the expected celebration. Do not worry if it will stand more than the stated time. The longer the beets will stay in a spicy marinade, the more tastier you get a dish.

Products for cooking:

• Beets - 1 kg
• Sunflower oil - 100 ml
• Coriander - 1 tbsp. L.
• Garlic - 1 head
• Vinegar - 3 tbsp. L.
• Chile Pepper - 1 pc.
• Salt and sugar to taste

Cooking recommendations:

1. Buryak prepare the standard way, and then soda it on the Korean carrot grater
2. Clean the garlic from the peel, crush in any convenient way and add to the beet
3. Chile pepper rinse under running water, remove the shift out of it and cut the minimum cube as much as possible.
4. Pour oil into a frying pan, add chili and coriander pepper to it and warm up to boil
5. When the oil begins to be fragrant, add it to vegetables
6. Sung down, cross the salad, we turn it with vinegar and mix thoroughly
7. Put vegetables not less than 12 hours and do not forget to periodically stir them

Bales in Korean Raw: Cooking Recipe

Crude beets in Korean

If your households do not like the taste of raw beets, you can try to disguise it with other vegetables. Will be able to add new notes to your Daikon and Radish dish. These two vegetables are very well combined with beets, making Korean salad even more interesting and piquant.

Ingredients:

• Daikon - 150 g
• Radish - 100 g
• Beets - 400 g
• Vegetable oil - 70 ml
• Garlic - 5 teeth
• Ground coriander - 1 h. L
• Paprika - 1 h. L
• Vinegar - 1 tbsp. L.
• Salt, sugar and pepper to taste

Cooking:

1. Radish and Daikon rinse in clean water, clean the peel and cut the shallow straw
2. Beets also clean and soda on a Korean carrot grater
3. Beets, Daikon and Redish Fold in one dish
4. Garlic let the garlic dust and add to vegetables
5. Heat the oil on the stove and add coriander, paprika, salt, sugar and pepper to it.
6. Wait for the dry components to dissolve in oil, and then fill the resulting mixture
7. All bravely mix and let it be completely cool at room temperature.
8. When you see that the vegetables began to let juice, mix them again and send to the fridge for 5 hours

Yes, and if you want, you can not grind vegetables as indicated in the recipe, but cut them, for example, circles. Although the finished dish will look a little differently, but it will not affect his taste qualities. The only thing you must take into account that marrying vegetables cut in this way, not 5, but at least 8 hours.

Beets in Korean Fast Food: the most delicious recipe

Fast cooking beets

If you want beets to miss a little faster than usual, then after rubbing a little remember it.

The juice that is formed during the process of these actions does not in any way, but leave it in the dishes with a rubbed root. In the process of marination, he mixes with spices and a ready-made dish will get the most juicy and crunchy.

Salad components:

• Beets - 700 g
• Garlic - 5 teeth
• Soy sauce - 3 h. L
• Sunflower oil - 65 ml
• Fresh kinza - a small bundle
• Wine vinegar - 30 ml
• Sugar - 2 tbsp. L.
• Salt - 1 h. L
• Seasoning for carrots in Korean - Plugs
• Blend of peppers

Cooking:

1. We begin as always with the preparation of vegetables, we clean them from the peel and grind the most small as possible.
2. We fold the beets and garlic into one dishes, pour them with soy sauce, mix and assign to the side.
3. Sunflower oil mix with sugar, salt, acute seasoning and pepper, and warm up before the appearance of the aroma.
4. Pour vegetables with fragrant liquid, add wine vinegar to them and mix thoroughly.
5. While the salad is cool down a little, mine and cut by large slices of kinsea greens.
6. We add it to the salad, all times we mix and send it in the refrigerator literally for 1 hour.
7. After this time, you can safely lay the vegetables on plates and serve to the table.
8. If it seems to you that the aroma of kinse is not noticeable, you can sprinkle the finished dish with greens also on a plate.

Korean beets with sesame: the most delicious recipe

Korean salad with sesame

Probably you know that Koreans simply adore sesame and add it to almost all dishes. Therefore, if you want to cook the dish identical to the original, then definitely add these small seeds into it.

You can put the sesame in the salad both raw and slightly roasted. But the last option is still preferable because in the time of frying the sesame, an interesting fragrance appears, which adds spicy notes to the Korean beet salad.

Products for cooking:

• Beets - 900 g
• Seduces - 70 g
• Garlic - 2 teeth
• Onion - 100 g
• Vegetable oil - 90 ml
• Ground coriander - 2 h. L
• Paprika - 1 h. L
• Lemon pepper - 1 h. L
• Apple vinegar - 2 tbsp. L.
• Salt and sugar to taste

Recipe:

1. Clean the peel onions, garlic and beets.
2. Beets are grinding in a standard way and fold into a deep bowl.
3. Onions cut off the semir and fasten on a small amount of vegetable oil until golden color.
4. Clean the garlic with thin slides, and then grind it with a neat straw.
5. Add onions and garlic to beets, spray and pepper, and put marinated.
6. Literally after 20 minutes, put the remaining oil on the stove, add coriander, paprika and pepper to it and warmly warm.
7. Fill your vegetables with an aromatic mixture and put cool at room temperature.
8. Pull the sinjut on the dry pan, roll it up before the appearance of a spicy flavor and also add to vegetables.
9. Mix everything thoroughly and put to the dark place to marinate for 4-5 hours.
10. Serve such a salad is best to baked beef or fish.

Boiled beets in Korean: the most delicious recipe

Boiled beet in Korean

Beckla refers to unique products that do not lose their usefulness even after heat treatment. Due to the fact that it easily tolerates a high temperature, even after a long cooking there remains almost as many useful substances in it, as in the vegetable cheese.

Therefore, if you categorically do not accept the taste of raw vegetable, then you can make a delicious Korean salad and boiled beets.

Salad components:

• Beets - 1 kg
• Seasoning for carrots in Korean - 1 pack
• Garlic - 10 teeth
• Lemon juice - 2 tbsp. L.
• Vegetable oil - 80 ml
• Salt and sugar to taste

Cooking:

1. First, clean the beet from all over, and then fill it with water and put it on the plate.
2. You will have approximately 20-30 minutes.
3. Finished beets fill with cold water and put cool.
4. When it completely cools, drain the water, clean it from the peel and soda on a special grater.
5. Clean garlic, grind it and add to beets with lemon juice.
6. Add salt, sugar and absolutely all seasoning, quickly all the seasoning, quickly all and fill them with vegetables.
7. Give the beets to stand for 2-3 hours and can safely serve it to the table.

Such a beet of Korean, provided that you put a little less garlic in it than a recipe, it can be a beautiful garnish for chicken meat and steam cutlets.

You can also calmly give it a dish to your children. Since it is prepared from thermal processed vegetables, then you can not worry that your son or daughter's stomach can not cope with the cooked food.

Marinated Georgian beets with nuts: the most delicious recipe

Georgian beets with nuts

If you want to surprise your household even more, then prepare for them the beets of Georgian with walnuts. To prepare this dish, it is best to choose the average size of the root. In principle, you can take both big, but they will have less bright taste and more solid consistency.

Unlike the Korean beet, this you can harvest this freely. Since she poured on a hot marinade, if you wish, you can even close the can with a vacuum cover and eat a salad after a few weeks or even a month.

Ingredients:

• Beets - 1.5 kg
• Onions - 150 g
• Walnuts - 100 g
• Pepper peas - 2 g
• Vinegar - 70 ml
• Sugar - 3 tbsp. L.
• Salt - 2 tbsp. L.
• Bay leaf - 3 pcs.
• Boiled water - 600 ml

Cooking:

1. Fill the beets with cold water and put on the plate to boil.
2. Clean the onions and cut it with half rings.
3. When the beet reaches ready to drain the water, cool it and clean it from the peel.
4. Cut the vegetable straw or soda on a Korean carrot grater.
5. Clean walnuts from the shell, grind a little and add them to beets.
6. Mix everything thoroughly and decompose into clean glass jars, on the bottom of which laurel leaf, onions and pepper pepper are laid.
7. From the water, salt and sugar, weld the marinade.
8. Turn off the plate, add vinegar to it and fill the beet.
9. If you plan to eat it right away, then close the can with a polyethylene lid.
10. In case you are planning to stood for some time, then sunk it tin.
11. In this form, the beet should stand at least one day.
12. Family vegetable can be eaten right or hide it with a small amount of vegetable oil.

Beets, Marinated Ossetian: The most delicious recipe

Ossetian beets

If your knowledge of Ossetian cuisine ends on acute mutton and closed cheese pie, then be sure to make the piquant marinated beet.

Due to the fact that in the process of cooking you will use a lot of spices and seasonings, the finished dish will turn out so fragrant and spicy that you just can not break away from it.

Products:

• Beets - 2 kg
• Garlic - 2 heads
• Basil - 1 h. L
• Charker garden - 1 h. L
• Kinza - 1 h. L
• Utso-Sunnel - 1 h. L
• Bay leaf - 2 pcs.
• Vinegar - 150 ml
• Sugar - 4 tbsp. L.
• Salt - 2 tbsp. L.
• Spicy pepper - 2 pods
• Water - 700 ml

Cooking:

1. Beets put on the stove and weld up to half-ready
2. Cut it on large pieces and set aside for the time
3. Clean the garlic from the peel and cut down thin slides
4. Spicy pepper straight with shifts cut straw
5. Capture water and add absolutely all dry spices, salt and sugar
6. Give them to boil literally 2 minutes, and then turn off the slab and leave the marinade to appease
7. While the spices will give aromas of water, begin to prepare the beets for marinency
8. To do this, lay it with balls in a jar or a saucepan
9. Required each ball shift garlic and sharp pepper
10. After the whole beet is laid, pour it with marinade, cover with a lid and apply taste to a dark cool place.

Beet, in Korean marinated with cabbage: the most delicious recipe

Marinated beet with cabbage

Beets, prepared in this way, will be able to surprise any gourmet with its taste. If you wish, you can add your favorite spices to the marinade and replace the Beijing cabbage to the white-born.

But if you use a white cabbage to prepare this dish, then it is necessary before pouring it with a spicy marinade scold with boiling water. This will help her quickly gain taste and aroma, and also makes it much softer.

Ingredients:

• Beets - 4 pcs.
• Beijing cabbage - 500 g
• Ground coriander - 1 h. L
• Red pepper - 1 h. L
• Mustard grains - 3 g
• Garlic - 1 head
• Apple vinegar - 100 ml
• Salt and sugar to taste
• Water - 500 ml

Cooking:

1. Clean beets from the peel and soda on the grater or simply cut straw
2. Beijing cabbage cut out a large piece and disassembled on separate leaves
3. Clean the garlic and cut a large cube
4. Fold all these ingredients into deep tank and gently mix them with your hands.
5. Cap water, add salt into it, sugar, sharp pepper and mustard grains
6. Hot marinade fill the beets with cabbage, cover the plate and put a blowing on it
7. Leave the dish in this position for 2-3 days

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