This is a cooking video where the host is making a Korean-style pickled beetroot salad. The ingredients needed include:
* 1 kilogram of beets
* Salt
* Sugar
* Vinegar essence
* Garlic
* Black pepper
* Red pepper (optional)
The host explains that the key to making this salad is to let the beets sit in salt for about 40 minutes to draw out the juice. The beets are then mixed with the other ingredients and left to sit for a few hours or overnight.
The host also notes that the type of beets used can affect the flavor of the salad, and that sweet and tender beets will result in a tastier salad.
The video shows the host preparing the salad, from chopping the beets to mixing the ingredients and letting it sit. The host also tastes the salad and comments on its flavor.
Throughout the video, the host provides tips and advice on how to make the salad, including the importance of using the right type of beets and not over-salting the salad. The host also notes that the salad can be served as a side dish or used as a topping for other dishes.
Overall, the video is a cooking tutorial that provides a step-by-step guide on how to make a Korean-style pickled beetroot salad.
Here are the key facts extracted from the text:
1. The recipe is for making Korean-style beetroot.
2. The ingredients include beets, salt, sugar, vinegar essence, garlic, black pepper, and red pepper.
3. A kilogram of beets is used.
4. The beets are salted for 40 minutes to remove excess water.
5. The beets are then squeezed to remove more water.
6. Sugar, vinegar essence, garlic, black pepper, and red pepper are added to the beets.
7. Onions are cut into halves and then cut into smaller pieces.
8. The onions are fried in a pan until golden brown.
9. The beets and onions are mixed together.
10. The mixture is left to sit for a period of time to allow the flavors to meld together.
11. The salad can be served after it has sat for a few hours or overnight.
12. The recipe makes a large portion, approximately a kilogram of beetroot.
13. The salad is recommended to be made in the evening and served the next morning.