Main Page
Homemade dinner
Beetroot in Korean

Korean-Style Beets

This spicy beet relish is a great addition to any meal. It's healthy, full of vitamins, and has a zesty flavor you can dial up or down by adjusting the seasonings to taste. It pairs perfectly with a main course.

Anahit

Recipe author

Composition / ingredients

Servings:

Beets

Ground hot pepper

Paprika

Ground black pepper

Garlic

Cilantro

Ground coriander (ground seeds)

White wine vinegar

1.5

Apple cider vinegar

1.5

Olive oil

Sugar

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

93 kcal

GI: 8 / 0 / 92

Cooking method

Cooking time: 45 min

Step 1:

Get all the ingredients ready from the list.
Step 2:

Wash the beets.
Step 3:

Put them in a pot and cook for 15 minutes from the time the water comes to a boil.
Step 4:

Let them cool, then cut into matchsticks, like Korean-style carrots. The matchsticks should be long and of even thickness.
Step 5:

Add the sugar.
Step 6:

Add the salt.
Step 7:

Pour in the wine vinegar.
Step 8:

Pour in the apple cider vinegar.
Step 9:

Add the paprika.
Step 10:

Add the hot pepper.
Step 11:

Add the ground coriander.
Step 12:

Add the black pepper.
Step 13:

Add the chopped cilantro.
Step 14:

Add the minced garlic.
Step 15:

Mix everything together.
Step 16:

Pour in the olive oil and mix once more. Let it marinate for an hour or longer. Enjoy!

Knowing how good beets are for you, I make salads with them all the time. Beets are beets, as they say — what could possibly be new? But then I came across a recipe for making Korean-style beets in a rather unusual way. What intrigued me was that the beets end up half-cooked, somewhere between raw and boiled. I'd cooked raw beets before, but this was something else... So I figured I'd show you how to make Korean-style beets and share my thoughts on how the salad tastes. Now that it's done, I'll say the blend of spices is wonderful — but honestly, I'd rather have skipped this method and just boiled them the usual way. Raw beets are crunchy, boiled beets are delicious, but these have an odd texture. Maybe I missed something; to me this seems more like a way to pickle beets over several days. Still, I'll say it again: the marinade itself tastes great. Next time I'll make it exactly the same, only with properly boiled beets. And finally, pickled vegetables are hugely popular and in high demand. Sometimes we buy them ready-made at the store, but sometimes you want to make them yourself at home — and with the instructions I've laid out, that won't be hard. In my own opinion, beets turn out best with this recipe (just with my tweaks), and you can use it not only for beets but for carrots, too. If you love vegetables, beets included, but aren't sure how to serve them in an original way, this recipe will always come in handy.