Betarabi (Korean Beetroot Salad)

Crunchy beetroot matchsticks coated in a glossy sauce that balances spicy chili with rich sesame oil. The earthy beet flavors are sharpened by a bright vinegar acidity.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 151
• Protein: 4 g
• Carbs: 16 g
• Fat: 6 g

Ingredients

• 500 g Red beet ( peeled and cut into matchsticks )
• 2 piece Garlic ( finely minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 2 tbsp Korean soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp White sugar
• 1 tbsp gochugaru
• 1 tbsp Sesame oil
• 1 tbsp Sesame seed

Instructions

1. Cutting the beets

   Peel the red beets. Slice them thinly, then cut into regular matchsticks. The sticks should feel firm to the touch.

2. Preparing the seasoning

   Finely mince the garlic. In a large bowl, whisk together the Korean soy sauce, rice vinegar, white sugar, gochugaru, and sesame oil until the sugar is dissolved.

3. Mixing and infusion

   Add the beetroot matchsticks and sliced green onions to the bowl. Mix thoroughly by hand or with a spatula so every piece is well coated. Sprinkle with sesame seeds.

Chef's tips

• Let it rest for at least 30 minutes in the fridge so the beets release some juice and absorb the marinade.
• Wear gloves when handling the beets if you want to avoid red hands for two days.

Storage

Keeps for 3 to 4 days in the refrigerator in an airtight container. The flavors intensify over time.