Beet more Korean

Description

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!

Cooking

Step 1

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

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

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

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

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.