Korean-Style Beet Salad with Garlic and Coriander

Name: Korean-Style Beet Salad with Garlic and Coriander
Prep time: 15 min
Cook time: 40 min
Total time: 115 min
Yield: 6 servings
Cuisine: Korean-inspired
Ingredients: 600 g beets, peeled; 2 cloves garlic, minced; 1 tbsp rice vinegar; 1 tsp fine salt; 1 tsp sugar; 1 tsp ground coriander; 1/2 tsp chili flakes; 3 tbsp neutral oil

Shredded beets seasoned with garlic, vinegar, coriander and a touch of heat.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 55 minMakes 6 servings

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This Korean-style beet salad combines tender shredded beets with garlic, vinegar and coriander. Let the hot oil bloom the seasonings, then chill the salad so the flavors settle before serving. Boil whole beets 30 to 45 minutes until a knife slides in easily. Cool, peel and shred. Toss shredded beets with garlic, vinegar, salt, sugar, coriander and chili flakes. Heat oil in a small pan until shimmering; carefully pour over the beet mixture and toss. Cover and refrigerate at least 1 hour before serving. Prepare and measure ingredients before cooking. Cut ingredients into even pieces. Taste and adjust seasoning near the end.

Recipe card

Korean-Style Beet Salad with Garlic and Coriander

Prep 15 minCook 40 minTotal 1 hr 55 minYield 6 servings

Adjust recipe Only numbered ingredient amounts change.

Equipment: Knife, cutting board, mixing bowl and suitable pan

Ingredients

600 g beets, peeled 2 cloves garlic, minced 1 tbsp rice vinegar 1 tsp fine salt 1 tsp sugar 1 tsp ground coriander 1/2 tsp chili flakes 3 tbsp neutral oil

Instructions

Cook beets
Boil whole beets 30 to 45 minutes until a knife slides in easily. Cool, peel and shred.
Season
Toss shredded beets with garlic, vinegar, salt, sugar, coriander and chili flakes.
Heat oil
Heat oil in a small pan until shimmering; carefully pour over the beet mixture and toss.
Chill
Cover and refrigerate at least 1 hour before serving.

How to tell when it is ready

Cook until tender and hot throughout.

Tips

Prepare and measure ingredients before cooking.
Cut ingredients into even pieces.
Taste and adjust seasoning near the end.
Cool leftovers promptly and refrigerate covered.

Troubleshooting

If the dish is too dry, add a little liquid gradually.
If browning too quickly, reduce the heat.

Substitutions

Use a suitable neutral oil if needed.
Choose vegetable broth for a vegetarian version where appropriate.

Variations

Adjust herbs or spices to taste.
Add a squeeze of lemon for brightness.

Serving suggestions

Serve as part of a balanced meal.
Pair with a crisp green salad.
Offer fresh herbs at the table.
Serve with bread or a suitable grain.

Make ahead

Measure ingredients ahead; refrigerate perishable components and cook shortly before serving.

Storage

Refrigerate leftovers within 2 hours and use within 3 days.

Food safety

Use clean utensils and refrigerate promptly. Contains no validated shelf-stable preservation process.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store korean-style beet salad?

Refrigerate leftovers within 2 hours and use within 3 days.

Serve promptly and refrigerate leftovers safely.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.