Spicy Korean-Style Beetroot: A Simple and Memorable Recipe 0 7

INGREDIENTS

400 g young beetroot
2–3 tbsp red wine vinegar
2 cloves of garlic
half a medium onion
1/2 tsp coriander seeds
half a small dried chili pepper
3 tbsp refined vegetable oil
2–3 tbsp unrefined sunflower oil
salt

STEP-BY-STEP RECIPE

Step 1

Peel the fresh beetroot and cut it into thin long strips or grate it on a special grater. Place in a bowl, add salt, vinegar, mix, and let it sit for 5 minutes.
Thinly slice the garlic and onion. Slightly crush the coriander seeds and chili in a mortar or wrap them in a paper towel and roll with a rolling pin.

Step 2

Arrange the beetroot in a deep dish in a mound, then place the garlic, onion, chili, and coriander on top.
Heat the refined vegetable oil in a small frying pan, then add the fragrant sunflower oil, bring to a boil, and pour this mixture over the beetroot mound. Mix and let it marinate in the refrigerator for at least 30 minutes before serving.