Dishes of Korean cuisine have come to taste to many. They have long been present on our tables and are not considered exotic. Fans of this cuisine, we now delight and tell recipes for cooking Korean salads with mushrooms.
Salad with Korean carrots, chicken and mushrooms
Ingredients:
- chicken fillet - 300 g;
- salad onion - 1 piece;
- carrots in Korean - 200 g;
- marinated champignons - 200 g;
- eggs - 6 pcs .;
- mayonnaise - 200 g;
- parsley greens - 50 g;
- salt, black ground pepper - to taste.
Preparation
Chicken fillet cook until ready, eggs - hard-boiled. Separate the proteins from the yolks. Squirrels cut straw. Just cut and chicken. Champignons cut into plates. Onion finely crumb. Grind the greens. In a deep bowl, combine prepared ingredients, add mayonnaise, pepper, salt and mix well. Before serving, we give salad of mushrooms in Korean for 20-30 minutes in a cool place.
Korean salad made from wood mushrooms
Ingredients:
- dry wood mushrooms - 1 package;
- onions - 150 g;
- garlic - 3 cloves;
- vinegar - 0.5 tsp.
- vegetable oil - 70 ml;
- red pepper - pinch;
- salt.
Preparation
Mushrooms are placed in a pan and poured with boiling water. Water to taste podsalivaem and pour vinegar. Leave for about an hour. During this time, the mushrooms should swell and open. In a frying pan, warm the vegetable oil well and put red pepper into it. Stir and fry for about a minute. After that, spread the chopped onions and fry it until red. Now we remove the mushrooms from the water, wash them, put them back in deep dishes, pour in the boiling roast, mix, add crushed garlic, mix again and put it to cool.
Also, this salad can be prepared a little differently: put the prepared mushrooms in a frying pan with onion, stir and fry for 3 minutes, stirring. It turns out not less delicious.
Korean salad from dried mushrooms
Ingredients:
- carrots - 150 g;
- dried mushrooms (shiitake) - 100 g;
- onion - 100 g;
- garlic - 2 cloves;
- vinegar - 1 teaspoon;
- sugar - 1 teaspoon;
- vegetable oil - 4 tbsp. spoons;
- Salt, paprika, ground coriander, red pepper - to taste.
Preparation
Mushrooms are filled with cold water and left overnight. After that, rinse and boil in salted water for 20 minutes. Then we throw them in a colander. Carrots three on a grater for Korean carrots. Add sugar, vinegar, salt, mix and leave for 10 minutes. Now spread the mushrooms and mix everything together. Onion cut into half rings, we spread it on carrots. Garlic is passed through the press and also sent to carrots with onions, there also add spices. We pour the vegetable oil into a frying pan and warm it well. Pour from above into the salad. Mix again and send the salad in the fridge for 4 hours to soak.
Salad with Korean carrots and mushrooms
Ingredients:
- Muer (wood fungi) - 25 g;
- carrots - 200 g;
- onion - 100 g;
- Bulgarian pepper - 1 pc .;
- garlic - 3 cloves;
- soy sauce - 3 tbsp. spoons;
- vinegar - 1 teaspoon;
- vegetable oil - 60 ml;
- salt, red and black ground pepper, coriander - to taste.
Preparation
Mushrooms are poured with water and leave the clock at 6. There should be a lot of water, because when swelling, the fungi increase greatly in size.
After that, pour vinegar and soy sauce . In the meantime, mushrooms are cut into thin strips, and carrots are rubbed on a special grater for Korean carrots. We connect mushrooms, carrots, onions with garlic and spices and mix. At the end, add the Bulgarian pepper, cut into strips. Mix again and send to the refrigerator for 1 hour. After the salad is infused, you can serve it to the table.