Betarabi (Korean Beetroot Salad)
20 min
total
4
people
147
calories per serving
Ingredients
4 people
- 500 gRed beet (peeled and cut into matchsticks)
- 2 pcGarlic (finely minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 2 tbspKorean soy sauce
- 2 tbspRice vinegar
- 1 tbspWhite sugar
- 1 tbspgochugaru
- 1 tbspSesame oil
- 1 tbspSesame seed
Method
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.
- 1
Peel the red beets. Slice them thinly, then cut into regular matchsticks. The sticks should feel firm to the touch.
- 2
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 to 4 days in the refrigerator in an airtight container. The flavors intensify over time.
4.8
9 reviews
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