Korean beetroot salad

Korean beet salad recipe with garlic, fried onion, sesame and coriander.

Ingredients

• Beets - 1 kg
• Onion - 2 pcs.
• Garlic - 3 cloves
• Coriander - 1.5 tsp
• Sesame seed - 1.5 tbsp. l.
• Red pepper - 1 tsp
• Sugar - 1.5 tbsp. l.
• Vegetable oil - 100 g
• Salt - 1 tbsp. l. (or to taste)
• Table vinegar 9% - 4 tbsp. l.
• or Essence vinegar - 0.5 tbsp. l.
• Or lemon juice to taste

Directions

1. For Korean beet salad, it is advisable to choose cylindrical beets. Wash the beets from dirt, peel, remove damaged areas. Chop the beets into strips (preferably on a special grater).
2. Place the grated beets in an enameled or glass bowl. Salt the grated beets, mix and let it brew for 30 minutes.
3. Peel the onion, cut into rings.
4. Heat vegetable oil in a frying pan. Fry the onion in oil until translucent over medium heat, stirring constantly (5-7 minutes). Cool down.
5. Peel the garlic, finely chop or pass through a press.
6. Season the beets with a mixture of fried onions with oil, garlic, coriander, sesame, pepper (to taste), sugar, lemon juice or vinegar in an enamel or glass bowl.
7. To stir thoroughly. Then the beets in Korean should be infused. The most delicious Korean-style beetroot salad will be in a day.
8. Korean beetroot salad is ready. Bon appetit!