Salad With Korean Carrots And Mushrooms - Recipe With Photo

Ingredients

Carrots - 250 g

Champignons - 150 g

Onions - 0.5 pcs. (large)

Salt to taste

Sugar to taste

Seasoning for Korean carrots - 1 tsp

Ground black pepper - 0.5 tsp

Garlic - 3-4 teeth

Vinegar - 1 tablespoon

Sunflower oil - 50 ml

71 kcal
30 min.
30 min.

Photo of the finished dish

Step by step recipe with photo

Korean cuisine has become popular far beyond its homeland. The abundance of spices and seasonings adds piquancy to both our diet and our lives. It's so nice to bring a kind of peppercorn, zest, sparkle into everyday life, both literally and figuratively.

I probably won't be mistaken if I say that the most popular Korean dish is Korean carrots. This simple salad is especially relevant in winter, when we are threatened by flu and colds, and in spring, when vitamin deficiency reminds of itself. In the same salad there is also a carrot, in which there are a lot of vitamins, and garlic, which is a generally recognized folk remedy for the prevention of colds.

On the basis of Korean carrots, you can prepare a variety of salads, one of which I propose today. Korean carrot salad with mushrooms is very simple to prepare, we just need to add boiled mushrooms, which, however, can be replaced with other mushrooms. But the forest mushrooms will need to be boiled longer.

Salt the water in which the mushrooms will be boiled. Wash the mushrooms, remove the sand and boil them whole for 15-20 minutes from the beginning of the boil.

Chop the onion coarsely, put it in a pan with vegetable oil and fry. Then we will remove, and use the oil to dress the carrots. I sometimes skip this step, make carrots without onions, and use oil for dressing without heat treatment.

Grate the carrots on a special grater.

Add garlic squeezed through a garlic extractor, Korean carrot seasoning and ground black pepper. These ingredients can be taken in more or less quantities than indicated in the recipe - to taste. Although Korean cuisine is considered spicy and spicy, this dish is for us to eat, therefore we adjust the recipe to our taste.

Add sugar and salt. Here I also rely on my taste: first I add a little of both components, and then I add one and the other, until I get the result that suits me.

I dress the salad with vinegar and vegetable oil, in which the onions were fried. The onion is no longer in it, but it has already given up its aroma and taste. We also act carefully with vinegar, add it a little.

We put the Korean carrots aside for now, let them marinate. And we will take care of the mushrooms that have already been cooked. We cut them into slices, not very finely.

The carrots have been marinated for only a few minutes, but their appearance has already slightly changed.

Add the chopped champignons. Our Korean carrot and mushroom salad is ready. It can be folded into a jar and will last for several days in the refrigerator.

This salad will be good with any side dish, fried pork, beef medallions, chicken and other meat dishes, it can be used in lavash rolls, tartlets, etc. In a word, we prepare and experiment.