Korean raw beetroot salad with onion and garlic

It is prepared very simply, the taste is moderately sharp. It turns out there are a lot of beetroot recipes in Korean, this recipe was shared with me by a family of Koreans who have been living in Russia for a long time. This is how they prepared it in their homeland, but it has already been adapted to taste for the Slavs. The sharpness can be adjusted or not add a burning pepper at all. We are more popular and already like native carrots in Korean, but beetroot has an equally interesting taste and can rightfully take its rightful place in our menu. Try it, I think that many people may like this dish.

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The author of the recipe

Korean raw beetroot salad with onion and garlic

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Composition / ingredients

Servings:

Beetroot (The weight of the unpeeled 6 pieces is medium, choose beets with dark, sweet, juicy flesh. Cleaned and grated will be about 1 kg.)

1.25

Onion (medium-large, not very sharp)

Garlic

Vegetable oil

Acetic essence (The spoon is incomplete! It is the essence of 70%, it is undesirable to replace it with table vinegar.)

Sugar (This is about 1.5 tbsp.l. to fill with a large slide.)

Salt (Used a small 1 tbsp.l. with a slide, you can take a large one.)

Cilantro, coriander (Coriander - grains.)

0.5

Ground black pepper

to taste

Hot capsicum (optional)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 2 g

Fats 22 % 4 g

Carbohydrates 67 % 12 g

88 kcal

GI: 17 / 0 / 83

Step-by-step cooking

Cooking time: 8 h

Step 1:
Prepare the products.
Step 2:
Grate the peeled raw beets on a Korean grater. Try to make the straw long. / It is convenient to cook in a spacious bowl and use gloves/. Add 1 tbsp.l. with a mound of salt, mix with your hands and lightly mash so that the beets become softer and let the juice flow. Leave for 30 - 40 minutes. During this time, after 20 minutes, mash and mix again.
Step 3:
Meanwhile, lightly fry the coriander in a dry frying pan, and then chop, but not into dust.
Step 4:
Peel and cut the onion into quarters, and cut them into strips of 0.3-0.4 mm.
Step 5:
Drain the juice from the beetroot and squeeze it out slightly, but do not overdo it, otherwise it will not be juicy.
Step 6:
Add spices on top of the peas: 5-6 garlic cloves, 0.5 tbsp ground coriander, 1.5 tbsp sugar with a large hill. Sprinkle with black pepper, if desired, red hot. "Don't mix the peas of spices yet.
Step 7:
Heat a frying pan, pour 70-80 ml of refined vegetable oil and heat it well. Fry the onion until golden brown.
Step 8:
Immediately from the stove, pour very hot oil on the spices and pour out all the onions, mix well. Last pour in an incomplete 1 tbsp.l. vinegar essence and mix well again.
Step 9:
Cover the bowl, let it stand until it cools down, then put it in the refrigerator for 6-8 hours or overnight. That's it! The beetroot is ready in Korean. It can be served as an independent dish, as a salad for meat, potatoes, cereals, pasta dishes.. or as an ingredient in other salads, like carrots in Korean.

The time of active cooking is about an hour, the rest of the time the beetroot should be infused in the refrigerator.

Raw beetroot is a dietary vegetable, but in our diet it is a new and unusual product, it is more familiar to us after heat treatment. But moderate consumption of raw vegetables will significantly improve health, the daily norm should not exceed 200g. and it must be introduced gradually.

In this salad, the beetroot is raw, but it undergoes heat treatment with hot oil, after marinating, the "raw" taste does not remain at all.

Beetroot is a natural antioxidant that activates the elimination of toxins and toxins from the body, excess salts, and harmful cholesterol. The vegetable increases the defenses against dangerous radioactive exposure, and generally strengthens the immune system. Raw beetroot has a beneficial effect on the work of all internal organs, helps to increase energy reserves and improve performance.

Important! Raw beetroot can harm people suffering from acute diseases of the gastrointestinal tract, as well as internal bleeding. Heartburn, colitis, gastritis with increased acidity, irritable bowel syndrome, flatulence – with such ailments, dishes from raw beetroot are prohibited.