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Beet more Korean

Author
Cookinero 20 Dec 2022
23090
Beet more Korean

Korean beetroot is a kind of variation on the theme of the famous carrot. Do you know that both of these recipes did not appear at all in the country that seems obvious?! In Korea, only cabbage was prepared in a similar way (only many times spicier). And pickling carrots was first started by emigrants from this country, who, fleeing the Japanese occupation, moved to the Far East, Kazakhstan and Uzbekistan in the 30s of the XX century. Why this particular root crop? Simply because cabbage in these regions was not widespread, unlike carrots. Thus, the Koreans adapted their native recipes to the new realities. Well, where carrots, there are other root crops! Therefore, we suggest that you check the recipe for Korean-style beets - spicy, fragrant, very appetizing!

How to cook Beet more Korean

Step 1

Beetroot in Korean

Wash the beets thoroughly with running water using a brush. Then peel and cut into very thin strips or grate on a special grater. Transfer to a bowl.

Step 2

Beetroot in Korean

Peel the garlic cloves and chop very finely. Add it to the bowl with the prepared beets. Salt to taste. Pour in table vinegar and mix thoroughly.

Step 3

Beetroot in Korean

Place a bowl of beets in a hot water bath. Stirring occasionally, cook for 20 minutes. Remove the bowl of beets from the heat. Add pepper, coriander and monosodium glutamate.

Step 4

Beetroot in Korean

Bring refined vegetable oil to a boil. Carefully, so as not to burn yourself, fill them with beets. Mix and place under oppression. Leave the beets for 12 hours at room temperature.

Step 5

Beetroot in Korean

Put the prepared Korean-style beets in a salad bowl and serve. The rest can be transferred to a clean, dry jar, closed with a plastic lid and put in the refrigerator until use.

Beet more Korean - FAQ About Ingredients, Baking Time and Storage

Yes, apple cider vinegar can be used as a substitute for table vinegar. It will add a slightly fruity flavor, but it works well in this dish.
Stored in an airtight container, Korean-style beets will keep for up to 1 week in the refrigerator.
The recipe is already vegan as written. Just ensure your monosodium glutamate (MSG) is plant-based if strict adherence is needed.
The hot water bath helps soften the beets and meld flavors. Skipping it may result in a crunchier texture and less infused taste.
Serve as a side dish with grilled meats, in rice bowls, or as a tangy topping for sandwiches and salads.
Freezing is not recommended, as the texture may become mushy upon thawing. Refrigeration is best for short-term storage.
Control the heat by reducing or omitting the pepper, or add a pinch of red pepper flakes for extra spice.
Use a sharp knife or a mandoline slicer for even, thin strips if you don’t have a grater.

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