Not many people like to eat beets and carrots, preferring more refined delicacies. However, these vegetables are very healthy and should not be neglected. I suggest making a delicious and very healthy salad from Korean carrots and beets.
Recipe content:
- How to cook Korean carrots?
- Ingredients
- Step by step cooking
- Video recipe
You can prepare such a salad at any time of the year, since the composition contains vegetables that are sold year-round and are constantly at hand for every housewife. We need a very small list of products: Korean carrots, beets, garlic and mayonnaise. You can substitute vegetable oil for mayonnaise if desired.
Vegetables should be chopped into thin strips. Professional Korean chefs have the skill and experience to do this with a knife. We will use a grater, preferably special for Korean carrots. But in case of its absence, the classic one is also suitable.
How to cook Korean carrots?
You can buy Korean carrots in the supermarket, as I did, or you can cook it yourself. To do this, you need to cut juicy carrots into thin strips or grate. Add sugar, vinegar 9%, salt, vegetable oil and hot pepper. Mix everything and leave to marinate for 2-3 hours.
These are the ingredients for a basic Korean carrot recipe. But you can additionally add garlic, black pepper, coriander, sesame seeds, fresh cilantro - it already depends on your individual taste preferences. Once you've cooked Korean carrots, you can go beyond that. Today, it is most often used not as an independent dish, but as part of a variety of dishes.
Korean carrots are combined with a wide variety of products - peas, corn, chicken, cheese, meat, eggs, dried fruits, etc. The choice is really wide. Well, now let's move on to preparing one of the simplest and most delicious salad of them.
- Caloric content per 100 g - 21 kcal.
- Servings - 2
- Cooking time - 10 minutes (additionally requires 2 hours for boiling beets and 2-3 hours for pickling carrots)
Ingredients:
- Beets - 1 pc.
- Korean carrots - 200 g
- Garlic - 2 cloves or to taste
- Mayonnaise or vegetable refined oil - for dressing
Cooking Korean Carrot and Beetroot Salad
1. Wash the beets and boil without peeling in salted water for 2 hours until soft. Then cool completely and peel.
2. Grate the beets on a coarse grater. If you have a Korean carrot grater, use it, the salad will look aesthetically pleasing.
3. Put Korean carrots in a plate with beets. If you prefer to cook it yourself, you can use the recipe above.
4. Peel the garlic, wash under running water and dry with a paper towel. Then, using a press (garlic), squeeze it into a plate with vegetables.
5. Add mayonnaise or refined vegetable oil and mix the salad well. Before serving the salad, I recommend chilling it a little.
See also the video recipe on how to make a salad of cabbage and beetroot "Panicle".
