Beetroot in Korean

Knowing about the beneficial properties of beetroot, I often cook salads from it. Well, beetroot, as they say, it is also beetroot in Africa, what else can be new. But here I came across a recipe that told me how to make beets in Korean in an unusual way. I was interested in the fact that it is half-boiled or half-cooked. I cooked raw beets, but here... And let me, I think, try to show the preparation of beetroot in Korean, and for one I will share my impressions about the taste of salad. Now the salad is ready and I want to say that the flavor combination of all the spices in the salad is wonderful, but... for me, it would be better if I forgot about it and cooked it properly. Well, raw beetroot is crunchy, boiled is delicious, but this one has an incomprehensible structure. Maybe I didn't understand something, in my opinion this is a way of pickling beets for a few days. But, again, the taste of the marinade itself is excellent. Next time I'll repeat everything, only from normally cooked beets. And finally I would like to say that pickled vegetables are very popular and in great demand. Sometimes we buy them ready-made in the store, but sometimes we want to cook them ourselves at home. With the help of the description I have proposed, it will not be difficult to do this. I must say that in my personal opinion, beets according to this recipe turn out to be the most successful (only with my amendments), and it can be used not only for beets, but also for carrots. If you love vegetables, including beets, but do not know how to serve them to the table in an original way, our recipe will always be useful to you.