Korean cuisine is very specific. At first glance, for an uninitiated reader, Korean dishes are no different from Chinese or Japanese dishes. In fact, this is not so.
The most distinctive feature of Korean cuisine is its sharpness. The presence of red pepper is explained by the fact that the main dish for Koreans is boiled rice. The dish is in itself, high in calories, but almost tasteless. Yes, and climatic conditions are not conducive to long-term storage of products. All these arguments and contributed to the fact that the local people with the help of a huge number of spices "canned" cooked dishes. Therefore today, food without pepper to Koreans seems generally inedible: Russian - "fat", Chinese - "sugary," and European - generally "fresh". Not the least role in the Korean cuisine is played by soy sauce and soya paste with pepper, coriander and sesame seed fried, 70% acetic acid and Korean salt. Food with such spicy seasonings Koreans eat since childhood.
When we hear the phrase "Korean cuisine", we immediately imagine a variety of salads. We often see on sale all kinds of vegetable salads from pickled eggplants, carrots and beets, from cabbage in various variations. But only whatever the ingredients of the dish, the sauce is always unchanged - it's pepper, vinegar and soy sauce. We suggest you to prepare a salad of fern in Korean. This is a very exotic dish, it tastes like mushrooms.
For your information, only in Russia, there are about 100 species of ferns. And there are more than 10 000 species in the world. On the territory of Russia, in food you can use only the ostrich and the eagle. Fragile young shoots "rachis", 15-30 cm long, are used. This is not the unfurled paw "wai", which is bent at 90-270 degrees - crocheted, i.e. Palm branch. Very fragile, easily broken when bent. Contains a large number of proteins and carbohydrates. You can not eat raw, they are poisonous. If the shoots are welded correctly, they form a semicircle when bending, they bend well. Fern sprout must be cooked a little longer than the ostrich. Boil 10-12 minutes from the moment of boiling, on a small fire. If you cook a fern in Korean in a copper pot, the plant will retain a rich and bright green color. Under such conditions, in Asian countries this dish is considered to be properly cooked.
Fern in Korean
Ingredients:
- fern - 100 g;
- onion - 1 pc;
- vegetable oil - 4 tbsp. spoons;
- garlic - 2 cloves;
- red ground pepper spicy - 0, 5 teaspoons;
- black ground pepper - ¼ tsp;
- ground coriander seeds - 1 teaspoon;
- soy sauce - 1 tbsp. a spoon;
- salt - to taste.
Preparation
- Pour dry fern with hot salted water and leave overnight (can be for a day). In the morning the fern is ready for further processing. You can additionally boil in boiling water for 5-10 minutes.
- Cut the fern into segments of the same size and prepare the dressing for the salad.
- Heat the oil in a frying pan and put onion, finely chopped rings until golden brown. In the fried onions add black and red pepper, ground coriander.
- Stir the spices and immediately add the prepared fern to the frying pan. Add garlic, soy sauce and stir.
- Fry the fern for 5 minutes, stirring occasionally. Cover with a lid, and simmer on low heat for another 5 minutes, so that the fern soaked in spices. Add salt or pepper to taste.
The fern in Korean has a very low calorie content and refers to dietary dishes. It is very tasty both in cold and hot. Perfectly combined with rice. Salad from the fern in Korean ready. Bon Appetit.