Salad With Champignons And Korean Carrots - A Recipe With Step-by-step Photos And Videos. How To Cook Korean Carrots With Champignons?

Juicy Korean-style pickled carrots with champignons is a simple but very appetizing appetizer that will decorate the table both on holidays and on weekdays

Ingredients

Carrots - 700 g

Champignons - 500 g

Water - 1 liter

Salad onion - 1 pc.

Garlic - 3 cloves

Parsley - 0.5 bunch

Salt - 1 tablespoon + 0.5 tsp

Sugar - 1 tsp

Ground coriander - 1-2 tsp

Chili pepper - 0.25 tsp (or to taste)

Vegetable oil - 5 tablespoons

Vinegar 9% - 2 tablespoons (or to taste)

Soy sauce - 0.5-1 tbsp (optional)

• 54 kcal
• 15 minutes.
• 30 min.
• 45 minutes

Photo of the finished dish

Recipe video: Salad with champignons and Korean carrots

Step by step recipe with photos and videos

Korean-style marinated carrots with champignons are an easy-to-prepare but very appetizing appetizer that will decorate both the festive table and the everyday menu. Supplemented with juicy champignons, seasoned with aromatic spices, garlic, lettuce and fresh herbs, the carrots are aromatic and juicy, colorful and spicy in taste. Such a light vegetable snack will be a great addition to sandwiches, side dishes of vegetables and cereals, meat and stews. Try it!

To prepare a salad with champignons and Korean carrots, you need the ingredients listed in the list.

Boil 1 liter of water. Dissolve 1 tbsp in boiling water. salt. Add mushrooms.

Bring the water to a boil again and cook the mushrooms for 5-10 minutes (depending on size), until tender. I use small champignons for preparing a snack and cook them for about 5-7 minutes until they change their color.

Then strain and refrigerate the mushrooms.

Cut the salad onions into thin half rings or quarters. Chop the garlic cloves and parsley.

Cut the carrots into thin long strips or grate them and place in a salad bowl. Add 1 tsp. sugar, 0.5 tsp. salt, stir and stir the carrots a little with your hands until they let out the juice.

Laying vegetables and spices on top of each other, add chopped garlic, onions, ground coriander and chili to a salad bowl.

Heat the vegetable oil until light coils of white smoke appear over the surface.

Pour the boiling oil over the onions, garlic and spices. Add vinegar and mix well.

Add mushrooms and parsley.

Mix everything well again, close the container hermetically and place the mushroom and Korean carrot salad in the refrigerator for at least 10-12 hours. Taste the appetizer before serving and add 0.5-1 tbsp if desired. soy sauce or more salt, spices to your liking.

Korean carrots with mushrooms are ready.