Korean salad with mushrooms

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to make Korean salad with mushrooms? Prepare all the necessary ingredients. It is better to take small champignons; they can be cooked whole. If you have large mushrooms, it is better to chop them.

2. STEP 2

   

   So, wash the champignons and cut off part of the stem. I had small mushrooms, so I left them whole, and cut the larger ones in half.

3. STEP 3

   

   Place the mushrooms in a saucepan of suitable size, fill with cold water and place on the stove. At the moment of boiling, remove the resulting white foam, reduce the heat to moderate and cook the champignons for 3-5 minutes. Next, carefully pour half a glass of mushroom broth, and drain the mushrooms in a colander.

4. STEP 4

   

   Peel the onions, carrots and garlic. Cut the bell pepper into two halves and remove the seeds. To brighten the finished dish, I used peppers of different colors and red onions. Rinse the vegetables and dry with paper napkins. Grate the carrots on a grater for Korean salads, and chop the onions and peppers into thin half rings.

5. STEP 5

   

   Heat 2 tbsp in a frying pan. vegetable oil. Place carrots, onions and bell peppers in a frying pan. While stirring, leave the vegetables on high heat for just a minute or two. They should not become soft. Vegetables just need to warm up well.

6. STEP 6

   

   Pour mushroom broth, soy sauce, 2 tbsp into a small saucepan or saucepan. vegetable oil and apple cider vinegar. Add a few allspice peas and a bay leaf. Add sugar and salt; at this stage you can use a ready-made mixture for Korean salads. Bring the marinade to a boil until the salt and sugar are completely dissolved. Taste and add salt, sugar or vinegar if necessary.

7. STEP 7

   

   Place the champignons in a deep bowl. Add chopped garlic.

8. STEP 8

   

   Next, add hot vegetables from the frying pan to the mushrooms and pour the marinade on top.

9. STEP 9

   

   Mix everything thoroughly.

10. STEP 10

    

    Wash the parsley, dry it and chop it finely (instead of parsley, you can take any favorite greens). Add hot pepper, adjust the amount to your taste. Cool the salad to room temperature.

11. STEP 11

    

    Next, cover the bowl with an airtight lid or wrap it in cling film and place it in the refrigerator for a day. For convenience, I used a jar.

12. STEP 12

    

    The salad with Korean carrots and mushrooms turns out incredibly tasty, hot and spicy. Bon appetit!

Comments on the recipe

Venus

05.09.2023

4.7

I know julienne among mushroom appetizers. But this recipe is new to me, I will try it. Thank you!

Natalia M

05.09.2023

4.6

My husband brought home champignons and I had a question about what to do with them) I decided to make a Korean salad with mushrooms. The recipe is easy to prepare and it makes me very happy. I washed the champignons thoroughly, not being afraid to get them too wet, but they still need to be boiled. I took a very large onion; my husband likes it when there are a lot of onions. I didn’t grate the carrots using a Korean carrot grater, I grated them using a regular coarse one. I took parsley from the greens. The rest of the spices are according to the recipe. While the mushrooms were boiling and cooling, I worked on the vegetables and dressing. Then I combined everything, mixed it and put it in the refrigerator overnight. The salad turned out to be very tasty, aromatic, and spicy. Pairs perfectly with mashed potatoes and meat patties.

julija

05.09.2023

4.5

I really love Korean carrots and cook them often. But I made a Korean salad with mushrooms for the first time. It turned out very tasty and spicy. I added sesame seeds myself. Thank you very much for the recipe!