Hot snack "Buryak in Korean"

For the preparation of spicy-sweet Korean salads, most vegetables-roots are suitable. Traditionally, this recipe is marinated carrots, celery, parsnip, radish, turnip, and, of course, beets. The value of the dish lies in the fact that the vegetables in it fall into a raw form, so that they retain the maximum amount of vitamins and trace elements. Let's try to prepare a snack "Buryak in Korean".

What is "Korean"? Products for preparation of marinade

At the core of the national cuisines of most countries of the Far East lies the combination of witticism, acidity and sweetness. Marinade in Korean is prepared on the basis of this mixture. Acuity is given to different varieties of pepper, garlic, horseradish. The sour marinating environment provides ordinary or fruity vinegar, lemon or lime juice. And sweetness is achieved by adding sugar, syrup or honey. In the Buryak in Korean style , the recipe of which is made in the traditions of the classical Far Eastern cuisine, sometimes sugar is not added at all, because this vegetable is sweet in itself. Sometimes the recipe is added fresh greens, ginger.

Proportion of products

• Buryak - 2 medium (about 500 g.);
• Garlic with 2-3 cloves (or to taste);
• Onions - 1 large size;
• Vinegar 2 tbsp. L .;
• Oil - 50 ml;
• Salt - 0.3 tsp;
• Sugar 0.3 coffee spoons;
• spice.

A little cunning, which is used by many culinary specialists. When preparing a snack "Boeryak in Korean", the recipe can be supplemented with new flavors. For this, it is not the usual heated oil that is used, but the flavored oil. When reheating it is enough to add onion, ginger, roots, greens, bell pepper - and the taste of the dish will be much more intense. Cut vegetables better in large pieces, so that they are convenient to remove, as soon as they give the oil all the best. After all, they are not needed in the dish.

Choosing vegetables

The key to success is a serious approach to choosing ingredients. The best suited for pickling succulent beetroot varieties that contain a sufficient amount of sugar. Buryak should have a saturated color, do not sluggish fresh tops, even clean peels. It is not recommended to use vegetables that have long been stored in a damp basement, since the unpleasant smell of mold can only be destroyed by prolonged heat treatment, and this prescription does not imply it. If there is a white coating on the bottom and sides of the root crop, it is better to use it for another dish. Snack "Boeryak in Korean", the recipe of which involves the use of raw vegetables, should be prepared only from the freshest and fragrant fruits.

Preparation of ingredients

To begin with, we remove the lumps of earth from the root crops, cut off the tops and long tails. We remove the peel and fill it with cold water for a couple of minutes.

Onions are cleaned, cut into half rings. We prepare oil, vinegar, spices so that everything is at hand. With garlic, we also remove the husks.

Method of preparing a classic snack " Buryak in Korean "

We proceed to the process. Traditionally, for the preparation of pickled vegetables , a special type of slicing is used, which is called Korean. In order to get long thin strips of beet, use a special grater or a suitable attachment for the combine. In the absence of the necessary equipment, you can risk cutting the buryak with thin bars and using a conventional sharp knife.

In the container with beets squeeze through the crush of garlic, add salt, vinegar, and if necessary sugar. Thoroughly mix. Preheat the butter with onions. If desired, we add aromatic roots, spices and vegetables to it.

Hot, but not boiling oil pour beets. Very quickly we mix, not allowing slices to be roasted from high temperatures. It remains to sprinkle with spices, and the first stage of cooking is ready. Now you need to leave the dish for a little while alone, so that the vegetables become soaked and soaked with fragrances. Finished Buryak in Korean (with a photo is easier to understand how it should look) should have a sharp-sweet taste and a spicy flavor.

Unusual ways of marinating beets in Korean

And what about those who love culinary experiments, but from classical salads in Korean already tired? Of course, experiment! The very first way is, without changing the traditional method of shredding, mix beets with other vegetables: carrots, celery, parsnips.

And you can go in a completely different way, cutting a buryak in circles, and mixing it, for example, with radish daikon. It turns out very unusual and tasty, because for both of these vegetables is a good Korean marinade.

How to Serve Korean Snacks

To the table, a Boeryak in Korean style is served in salad bowls. But you can use a wide flat plate, because the salad does not spread very much, and the bright pink color of the beet perfectly matches the white dishes. For decoration we use slices of fresh or pickled vegetables, greens, halves of olives or boiled quail eggs.

This snack is combined with a variety of festive and casual dishes.