Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Korean mushroom salad
4 servings50 min
Champignons - 500 gr, Bell peppers - 1 pc., Onions - 1 pc., Carrots - 1 pc., Garlic - 3 teeth., Parsley - to taste, Soy sauce - 2 tbsp, Vegetable oil - 4 tbsp, Apple cider vinegar - 1 tbsp, Salt - 1 tsp, Sugar - 2 teaspoons, Allspice - 4 pcs., Black ground pepper - to taste, Bay leaf - 1 pc., Hot green pepper - to taste
How to make a 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, then it is better to grind them. 
So wash the champignons and cut part of the leg. I had small mushrooms, so I left them whole, and those that I cut in half. 
Send the mushrooms to a suitably sized saucepan, 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, gently pour half a cup of mushroom broth, and fold the mushrooms into a colander. 
Peel the onions, carrots and garlic. Cut the bell peppers into two halves and remove the seeds. For the brightness of the finished dish, I took peppers of different colors and red salad onions. Rinse the vegetables and dry with paper wipes. Grate the carrots on a grater for Korean salads, and chop the onions and peppers with thin half rings. 
In a frying pan, heat 2 tbsp. vegetable oil. Put the carrots, onions and bell peppers in a frying pan. Stirring, leave the vegetables on a high heat for literally a minute or two. They shouldn't get soft. Vegetables should only warm up well. 
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. Pour in sugar and salt, at this stage you can use the finished mixture for Korean salads. Bring the marinade to a boil so that the salt and sugar are completely dissolved. Taste it and add salt, sugar or vinegar if necessary. 
Send champignons to a deep bowl. Add the crushed garlic. 
Next, send hot vegetables from the pan to the mushrooms and pour marinade over the top. 
Mix everything thoroughly. 
Wash the parsley, dry and finely cut (instead of parsley, you can take any favorite greens). Add the hot pepper, adjust its amount to your taste. Cool the salad to room temperature. 
Next, cover the bowl with a sealed lid or wrap with cling film and send to the refrigerator for a day. I used the jar for convenience. 
The salad with Korean carrots and mushrooms is incredibly tasty, spicy and spicy. Enjoy your meal!