Fermentation is the soul of Korean cuisine. Born from the need to preserve food, its origins are intertwined with the advent of agricultural society and go far beyond kimchi, the spicy fermented cabbage that is known widely outside Korea. For this dish, the nuruk, a traditional fermentation starter, transforms the beets to emulate the texture of beef sashimi.

SErves 3

For the sashimi:
2 pounds beets
3½ ounces salt
½ pound nuruk

For the marinade:
Mix equal parts sherry vinegar, 
lemon juice and sugar