Have you ever tried a Korean fern snack? Among Korean dishes spicy salad stands alone, many simply do not suspect about it. Today I will introduce you how to cook bracken in Korean and offer several recipes. Unusual preparation will interest the guests, no doubt, the household will like it. Perhaps you have seen it, and more than once, in the forest and park, mistaking it for an ordinary fern. It is not customary for us to cook dishes from a plant, but all over the planet they know and know how.
On the Far East bracken is harvested in early spring. Young shoots are tied in small bunches and salted at home. Then from the salted fern they cook delicious dishes, including Korean salad.
First, I want to conduct a small "educational program", and introduce you to the intricacies of harvesting raw materials and the nuances of preparing ferns. To prepare spicy Korean salad use salted, fresh or dry shoots of bracken fern - this is important. Other types of plants are not suitable for food. In order not to be mistaken, look for bracken in stores, it is sold in specialized departments.
Made from salted billets. The easiest cooking recipe that you can easily master.
Would need:
Preparing Korean Snacks:
As a result, you will get a hearty and spicy dish, to which it is enough to add a side dish of rice or potatoes to prepare a full lunch or dinner. You can make it with pork, chicken, duck.
Stock up:
How to Pickle Ferns:
The difference in ingredients is small, but the appetizer will turn out to be spicy, bright spicy taste. This will serve as monosodium glutamate. In small amounts, it is not harmful.
Take:
How to cook:
Korean salad made from fresh fern shoots is tender and more aromatic. It is possible to make a salad from shoots at home - use it. It cooks much faster.
Take:
Cooking:
A quick recipe dedicated to thrill-seekers. Nothing special, just add more garlic and chili peppers. Follow the proportions, the result will please you.
Stock up:
We marinate:
After enjoying the salad, and appreciating the taste of Korean-style pickled fern, it would be nice to prepare a few jars for the winter. Keep the simplest recipe.
You will need:
Per liter of water for marinade:
Preparation for the winter:
To help novice cooks, I picked up a video recipe: bracken fern shoots cooked in Korean. May you always be delicious!
kulinarnayamozaika.ru
The originality of this Korean dish lies in the fact that pork is present among its main components. It is this meat that adds nutrition and richness to the appetizer. A spicy and surprisingly tasty salad will be an amazing addition to any side dishes.
This salad is prepared according to a classic Korean recipe. There are no frills and non-standard components in the dish. But this cannot be called a disadvantage. A classic is called a classic because it has everything that a quality dish needs. Of course, in this case, the salad turns out to be excellent and very appetizing.
This is just an incredible Korean dish with amazing flavors. The preparation is so simple that it is even surprising why in the end it turns out so tasty.
Korean meat salad is ideal for men who, by their nature, have a negative attitude towards light vegetable snacks. But this dish is simply bound to please, because in addition to the spiciness, which is typical for all Korean recipes, it also differs in nutritional value. If I may say so, then this is a Korean interpretation in a new way.
In addition to the huge benefits that the salad has for the body, the dish also boasts an amazing taste. The composition of the Korean dish recipe is very primitive, as are many other snacks of this cuisine, but it was this fact that ensured that each of the components was as noticeable as possible and stood out with its special taste.
Of course, it is impossible to call a fern a familiar and ordinary product that can often be found in an ordinary kitchen. But this is precisely one of the main reasons to conduct an experiment and add variety to your diet. Indeed, in addition to the fact that these Korean dishes will be original, they will also bring significant benefits to the body. These appetizers are perfect for meat dishes and as a side dish.
receptionysalatov.com
To prepare a salted fern salad, you will need:
1-2 bunches of ferns;
carrots cooked in Korean style 200 gr. (can be purchased at the store);
soy sauce 1 teaspoon;
1-2 bulbs;
2 cloves of garlic.
1 chili pepper (if you like it spicier)
Cooking:
Peel the onion. Cut in half first, then cut into small strips. Put the chopped onion into the hot oil. Fry until half cooked.
Drain and lightly squeeze the soaked fern, you can put it on a napkin to get rid of excess moisture, if this is not done, it will be stewed, not fried. Then cut it into several pieces. Put in a pan with onions and fry for 7 minutes.
Mince the garlic, add to the pan and mix well.
Add soy sauce, crushed red chili. Mix again. Serve warm.
recipesdays.ru
Before cooking fern in Korean, you need to familiarize yourself with the basic information on processing a valuable product.
In the Far East, in early spring, it is customary to collect young shoots of a valuable plant, tie them in bunches and salt them in a strong solution of salt and water. A lot of healthy, tasty and nutritious dishes are prepared from such a blank, one of which is the Korean bracken fern, which will be discussed in this recipe.
Ingredients:
Cooking
As a rule, Korean-style fern is a cooking recipe that involves getting a spicy-tasting snack. However, the severity can be both moderate and severe, as in this case. The effect is achieved through the use of an impressive portion of chili peppers and garlic, which is added at the final stage of cooking.
Ingredients:
Cooking
Spicy and satisfying you get a Korean-style fern with meat. Pork is often used to implement the recipe, but the appetizer will be no less tasty with beef or chicken. Slightly frozen fillet is cut into thin strips, seasoned with spices if desired and fried in oil until a delicious blush.
Ingredients:
Cooking
Equally, like salty, Korean-style dry fern will turn out delicious. The initial product is pre-soaked in water for 12 hours to swell, after which it is thoroughly washed and used to decorate delicious snacks. It is customary to add a little monosodium glutamate to such compositions to enhance the taste.
Ingredients:
Cooking
Fresh fern in a Korean-style salad, recipes for which are less common than from a salted or dried product, is easier and faster to prepare, and the taste is more tender and aromatic. Therefore, if it is possible to use fresh raw materials, be sure to use it by taking this recipe into service.
Ingredients:
Cooking
If there are no fresh shoots, it doesn’t matter, and Korean-style salted fern with soy sauce will turn out to be very worthy in taste. As in the previous case, the base product is combined with carrots prepared in advance according to an Asian recipe. For more spiciness, you can supplement the appetizer with finely chopped chili peppers.
Ingredients:
Cooking
It is advisable to prepare freshly picked young shoots of fern for future use, because the harvest period is very short. You can simply pickle them in brine, taking 1 teaspoon of salt for 1 liter of water, or you can immediately make a ready-made appetizer with oriental flavor. Harvesting a fern in Korean does not take much time, and the result will please.
Ingredients:
Cooking
womanadvice.ru
To prepare Korean-style fern, you need to soak a bunch of salted fern in cold water.
Let's prepare a vegetable seasoning (you can take any complex seasonings from different herbs and spices), vegetable oil, onion and soy sauce, which will absorb the ferns.
Spicy ingredients, of course, are abundant in all Korean dishes, but if there are children or sick people in the family, then red chili peppers can be omitted. It is enough to crush a couple of cloves of garlic.
We clean and cut the onion into half rings.
Pour vegetable oil into the pan and begin to sauté the chopped onion.
Cut the whole fern into pieces 3-5 centimeters long.
We spread the cutting of the fern in a frying pan, where the onion has already been fried quite well. Add a tablespoon of dry seasoning.
Pour soy sauce into the pan, add hot red pepper (if necessary) and crushed garlic. Mix everything thoroughly and simmer for no more than 2-3 minutes. If this time is increased, the fern will turn into soft, featureless grass. The fact is that it should slightly “crunch” on the teeth. Remove the pan from the heat and let the dish cool and soak in the juices.
Fern bracken in Korean is ready. We put it in small salad bowls and serve it on the table with any dishes as a cold appetizer or salad. The pleasant mushroom taste sensation from the fern prepared in this way increases the ranks of fans of this dish.
vkys.info
Required Ingredients:
Cooking process:
Start preparing in the evening. Place the fern in a container and pour in the boiling water. Leave for eight hours, then the fern can be used in a salad. Drain the water and cut into strips.
Then add the prepared fern, salt to your taste and add finely chopped garlic. Mix ingredients and add soy sauce. Stew the fern and onion under the lid over low heat for five minutes.
After the time has elapsed, remove the pan from the heat, add chopped cilantro and salt and pepper to taste. Mix the salad and let it brew a little. This unusual salad can be served hot or cold.
Required Ingredients:
Cooking process:
First, fill the fern with boiling water and leave for a while. When the water has cooled, rinse thoroughly. Rinse the beef and cut into thin strips. Peel the onion and cut into thin half-rings.
Pour vegetable oil into the pan and bring the meat to a golden brown, then throw in the chopped onion and continue to fry. When the meat and onions are ready, send the fern, previously cut into strips, into the pan.
Continue cooking for another ten minutes. Then remove the dish from the heat and throw in finely chopped garlic, ground coriander, salt to your liking and monosodium glutamate. Mix everything thoroughly and let the salad brew.
Put the finished salad in a salad bowl and sprinkle with chopped fresh herbs.
Required Ingredients:
Cooking process:
First you need to soak the fern in water for at least eight hours. The next day, rinse the fern and place in a container, pour in water and boil for five minutes.
Next, peel the onions and carrots, cut the onions into half rings, three carrots on a grater. Fry the vegetables in a frying pan until golden brown, adding vegetable oil. Then throw in the chopped fern. Next, add salt and pepper, mix well.
Add soy sauce, bay leaf and sesame seeds, mix again and remove from heat. Add chopped herbs to taste and serve.
Enjoy your meal.
kakprigotovim.ru
Let's take a look at the simplest recipe first. It is quite easy to prepare and is a great option for beginners. As a result, you will get a delicious appetizer to the table, which is perfect for any side dish.
We will need:
Cooking:
1. Prepare the fern very quickly. The main thing is to take care of its processing in advance.
Bracken fern has a specific bitter taste, so you need to get rid of this defect in advance. It is very easy to do this, fill this grass with water and sprinkle with salt. Let it soak for a day.
We wash the soaked plant under running water. Place in a pot or pan and fill to the top with water. Put on pita and bring to a boil. Then reduce the gas to medium and cook for 10-15 minutes.
Then we throw the boiled mass into a colander. Leave on the table until completely cooled. We will not carry out any manipulations with the fern yet.
2. Onion is one of the equally important ingredients in this dish. We clean it from the husk, rinse and finely chop. You can use the shape in half rings as cutting, it's not so important.
Pour a small amount of vegetable oil into a deep frying pan. Which by the way can be replaced with olive oil, it will be much better. And fry our chopped onion until golden brown. Do not forget to stir and reduce the gas to the minimum so that the vegetable has time to cook.
At this time, you can do cutting ferns. Do not grind too much, otherwise we will end up with porridge. We cut about one stem into three parts.
Then add it to the fried onion. Mix everything and continue the frying process. But already two ingredients.
3. Since the composition of such a bracken fern dish includes tomato paste. Then we will carry out small manipulations with it. Pour just a drop of vegetable oil into another smaller pan. Adding tomato paste and fry it for 3-5 minutes, stirring constantly, this product tends to burn.
Then add the finished frying of tomato paste to the fern. Carefully salt, season with salt if necessary.
For more spice, you can add garlic. To do this, we clean it from the husk and cut it into thin slices. You can pass through the press.
The finished dish can be served hot. But still, it is preferable to use fried fern slightly cooled. This appetizer option is an excellent addition to unleavened side dishes, especially potatoes. By the way, do not forget to sprinkle the bracken fern with fresh herbs before serving.
Salting a fern is quite an interesting activity. This process takes place in several stages. Today we will analyze each of them in detail. And in the spring you will be able to do everything yourself. I assure you that it will take quite a bit of time.
We will need:
Cooking:
1. The first thing we need to do is collect the fern. In this case, we need it not a little about ten kilograms. But if for some reason it still didn’t work out or you just didn’t want to salt such an amount, just reduce the amount of salt to the desired value.
We wash the prepared bracken fern and divide it into thick bunches. And we wrap each of them with an ordinary rubber band. In this form, salting is much easier. We put it in a prepared deep container in one layer. Sprinkle generously with salt on top. Do not worry that you oversalt at this stage this cannot happen.
2. On top of the prepared first layer, lay out the second and sprinkle with salt again.
Now, with the help of a little manipulation, we put the entire resulting mass under the press. To do this, put on it, something very heavy. In our case, this is an ordinary cutting board and a canister of water.
We leave the bracken fern in this position for a day.
3. After a while, we remove the entire prepared press. Now our task is to turn all the grass in reverse, i.e. the bottom should be on top. In a word, mix everything thoroughly.
Cover with a press again and leave the resulting mass for another day.
So we almost come to the end of salting. We take out the press again, drain the resulting brine. And now we pour salt with the expectation of 10 kg. fern 2 kg. salt. Lightly gutted with your hands so that each of the bunches is salted.
In addition to salt for salting, it is desirable to use various seasonings, which will give the fern an amazing taste and aroma.
Again we put the whole mass under the press. In this case, you can use two cans of water, put both on opposite sides. Thus, salting will occur synchronously. We leave the fern for another 2 days.
At the end of time, we remove the press. We lay out the plants in prepared containers, tamping them well. You need to spread it to the very top, then fill the entire surface with the resulting brine. Close with lids and store in a cool place.
The readiness of such salting falls on 21 days. But it is not recommended to eat it immediately. It is necessary to soak it in water for 10-15 hours, while constantly changing the water itself.
Salted fern can be used in salads and as an appetizer to the table.
We salted the fern in the previous article. Now I propose to prepare a wonderful salad from this blank. Which will include a large number of vegetables and even pork meat. Which you can replace for example with chicken breast, turn out not a little worse.
We will need:
Cooking:
1. We take out salted bracken fern from winter blanks. We wash it and soak it in cold water for 10 hours. Only then can it be used in food.
Then we cut the salted plant into small pieces 1-1.5 cm in size. To make it more convenient to cut, fold the stems into one bundle so that it is more convenient to hold in your hand.
Now we peel the onion from the husk and cut it into half rings. To prevent the vegetable from becoming bitter, soak the onion in cold water for 20 minutes before slicing.
Let's start frying. Pour a small amount of vegetable oil into the pan, heat it up. Next, put the chopped fern, fry it for 5 minutes. Then add the onion and continue the frying process until fully prepared Luke.
2. We clean the Bulgarian pepper from seeds, remove the core. Rinse again, cut into slices in length. Then we chop each of them into smaller pieces.
Now fry the pepper in a frying pan. Pour a little vegetable oil, heat, pour the product. Heat treatment is carried out for 5 minutes. Then cool on the table at room temperature.
3. We wash the cucumbers, remove the stalks. Cutting will be the most common - straws. Since most of the ingredients correspond to this particular shredder. Thus, the salad will look much more appetizing and beautiful.
4. There is one more product that we have not yet touched on, this is meat. In this case, we will use pork. We wash the pulp, dry it with a paper towel. We cut not long straws, but thin enough. Thus, the meat will fry much faster.
All the ingredients are ready, it's time to start serving. Mix all products in one bowl, add Korean carrot, salt and pepper to taste.
So our fragrant fern salad is ready. This is where you have to decide for yourself. Such a dish can be presented, both with mayonnaise and with vegetable or olive oil.
I really liked this recipe for its simplicity. It is very easy to prepare and serve too. The main thing is to take care of the freshness of the products in advance. Meat in this version, we will use beef. You can replace it with any other. For example, by putting chicken, your dish will become more dietary and healthy. Therefore, fantasize and everything will work out.
We will need:
Cooking:
1. The first thing we need to do is decide which fern you will be using. Maybe it will be salty or fresh. And after that we will understand by what method we will process the plant. If you still settled on fresh, then pre-soak it in water with the addition of salt for 10 hours. Then rinse thoroughly.
Then we cut it into pieces 3-4 cm long. Fill it with water, put it on the fire and bring it to a boil. Then cook for 10-15 minutes.
Make sure that the fern does not boil. Otherwise, in a salad, it will look like porridge.
Then we discard the colander. Here it can be left until the whole broth drains.
2. We will use beef meat. It is advisable to take the pulp without the bone. We wash the piece and cut into thin slices.
We will bring the meat to readiness in a pan. Pour in a small amount of vegetable oil, put the chopped pulp. Next, we fall asleep carrots and onions pre-chopped into strips. We fry the whole mass until cooked.
Then add the boiled fern, which was previously thrown into a colander. Mix everything thoroughly. Here we add soy sauce, pepper and salt to taste. Let everything simmer for 5 minutes.
Pay attention to the taste of soy sauce. If it is too salty, therefore, the amount of salt itself should be reduced.
Our dish is about ready. There are only a couple of moments left. Dress the salad with garlic and sesame seeds. Mix again, it is preferable to serve such an appetizer in a deep plate. Sprinkle a handful of sesame seeds on top.
Can be served both cold and warm. Enjoy your meal!
I propose to consider another salad, which includes bracken fern. You know that this plant is considered quite useful and low-calorie. 100 grams of this herb contains only 34 calories. And how useful it is, you can find out by watching the video below.
Now we will consider diet recipe cooking. We will cook it with the addition of the same healthy ingredients as an egg and pickled cucumbers. True, we will have mayonnaise dressing. You can also replace it with olive oil.
We will need:
Cooking:
1. Bracken fern, we decided to use salty. Therefore, before cutting it, it is necessary to soak it in cold water for 10 hours. And it is advisable to change the fluid as often as possible.
Simmer for 5 minutes. Then take out and let cool on the table at room temperature.
3. Take out the pickled cucumbers from the brine, let it drain a little. Cut into thin plates, then into small cubes.
Boil the chicken egg, remove the shell. We cut arbitrarily, but not large.
It's time to mix all the prepared ingredients in one bowl.
We will fill with mayonnaise, adding garlic passed through the press in advance. Salt our salad to taste and mix well.
We will spread it on a plate, but not in a pea, but in a special round shape. This is done very easily, put the form in the middle of the plate. Then we lay out the finished dish, tamp it well and release the salad from the ring. On top you can decorate with sprigs of greenery.
In the previous article, I promised to talk about the beneficial qualities and contraindications of the fern. That is what we are going to talk about now. A phytotherapeutist with experience Efimenko will tell us about this in more detail. Where he will consider not only the beneficial properties, but also talk about the use of this plant. After all, you probably know that the fern has a wide range of positive factors.
Today we have sorted out a large number of recipes. They all taste amazing. Your task is to choose one of the options and try it out in practice. I assure you it will turn out very tasty, the main task is to make maximum efforts.
What does a fern flower look like Houseplant fern can I keep at home Fern with meat cooking recipes
Korean fern / Kosari namul / 고사리 나물
1. Pour boiling water over dry fern and leave to soak overnight. Rinse it several times in the morning, check for softness. If it is not soft enough, you can boil it until soft (the main thing is not to miss the moment so that it is not digested). Drain in a colander, when cool, cut the fern to about 10 cm long.
2. Finely chop the onion, fry in vegetable oil until golden brown, put a pinch of ground red pepper (to taste), prepared fern in oil with onion, salt, add soy sauce (to taste), let simmer for 10-15 minutes until tender ( it is important not to overcook so that the gosari is soft but does not fall apart), at the end add adinomoto (monosodium glutamate) and minced garlic to taste. Chopped green onion strips, chopped cilantro and/or ground coriander (sanche) can be added to the cooked dish if desired.
P.S. You can cook fern with pork. In this case, the meat should be cut into thin strips across the fibers and put in a frying pan after the onion and pepper. When the meat is almost ready, you can put the fern. The rest of the cooking process remains unchanged.
Enjoy your meal!
The stalks of the gobi fern (clean-mouthed) are very thick, so they have a special taste. No spices are put in the gobi fern salad, because. it's delicious on its own.
Ingredients:
fern gobi (chistoust) 400 g
vegetable oil 20 g
soy sauce to taste
a pinch of ground roasted sesame
flavor seasoning adinamoto 0.5 g
Gobi fern is boiled in water and then soaked in cold water so that bitterness disappears. Heat the pan, pour in vegetable oil, throw in the prepared fern stalks. When they are completely covered with oil, add soy sauce, ground sesame seeds, seasoning, a little water and boil.
Enjoy your meal!
Fern can be called one of the plants, the taste of which can conquer even the most fastidious eaters. From it you can cook a lot of delicious salads and hot dishes, as well as prepare and save for the future for the winter.
Only two types of fern are suitable for food: bracken and ostrich (ostrich). At the same time, only their shoots are considered edible, collected exclusively in May, before unfolded leaves appear on the fern.
Fresh, freshly picked stems with sprouts cannot be used for cooking on the same day (unless we are talking about harvesting the plant for future use). Before you start cooking the fern, you must keep it in the refrigerator for at least 3 days or boil it for 10 minutes (the water must be salty) - this will eliminate the possibility of poisoning.
Also, some housewives, before salting, additionally prefer to boil the fern for: 15 minutes (if it is a bracken) or 5 minutes (if it is an ostrich). However, it is quite possible to do without this stage and salt fresh shoots.
There are two ways to salt a fern:
The video will tell you more about this method of salting:
To prepare this simple salad, you need to stock up on the following ingredients:
The cooking principle is as follows:
A detailed master class on cooking this salad is presented in the following video:
The list of ingredients for this salad is similar to the previous recipe, but the cooking scheme is slightly different:
To prepare it you will need:
The oil is heated in a frying pan, the fern is laid, then the fish, after which the egg is added. After it seizes (turns white), corn is added to the pan. After a minute, you can already treat guests with a dish.
This stew is perfect as a side dish for meat, sausages or sausages, while it is no less tasty and as an independent dish.
To prepare the stew we need:
To make fern soup:
Bracken sprouts are often compared in taste to mushrooms, which, in turn, provide a win-win flavor combination with beef. That is why, when preparing fern with meat, it is advised to use beef pulp.
Ragout Ingredients:
To cook fern with meat:
From salted fern, you can cook a very tasty salad, which is even worthy of a festive table. Fern salads are traditionally used not only in Korean cuisine, but also, for example, in Sakhalin. It was from there that this recipe for salted fern salad came to us.
Fern(salted) - 300 grams
Onion onion - 1 large onion
Pepper Bulgarian - 1 piece
Eggs chicken - 3 pieces
Cucumber fresh - 2 pieces
Garlic- 4 cloves
Vegetable oil- 2 tbsp. l for roasting
Spices(to taste): salt, ground black pepper, curry.
1 . Drain the salted brine from the fern jar.
2. Salted fern should be soaked in cold water, preferably for a day. But, you are limited in time, then soak the fern in water for 3 hours, then change the water and let the fern stand in the water for another 1-2 hours. Drain the water.
3. Prepare the ingredients for the fern salad. Peel the onion from the husk, cut into thin half rings. Cut the fern into cubes (2 cm long). Wash the cucumbers, cut off the tails, cut into thin strips. Wash bell pepper, remove seeds and stalk, cut into thin strips.
4 . Fry the onion until soft in vegetable oil.
5. Add the fern to the skillet with the onions. Fry uncovered, stirring regularly, over medium heat, about 10 minutes.
6. Peel the garlic, cut into small cubes, add to the fern with onions.
7 . We send bell pepper there.
8. Stir and fry for about 3-5 more minutes. Remove from heat and let the fern salad cool.
9 . Then add cucumbers to the fern salad.
10 . Hard boil eggs. Drain boiling water, pour cold water over and leave for 10-15 minutes (to make it easier to clean them later). We remove the shell. Cut the eggs into strips. Add to fern salad.
11 . It remains to add spices to taste and mix the salad.
It is always pleasant to diversify the family table with something interesting and unusual. For example, you can include in the menu fern salad. Fern is sold on the market, salted or fresh, very healthy and tasty, especially if seasoned properly and consumed in moderation.
Soak the fern for a day in cool water. Cooking the next day fern salad- Let's start with the gas station. We pass the onion, season it, add the chopped fern, simmer over medium heat, add soy sauce, garlic and salt passed through the press. Then, over low heat, under the lid, steam the fern with finely chopped greens. You can serve after 15 minutes. Or later, cold.
Cut the carrots and onions into strips, fry, add the fern (if the fern is salted or dried, you need to soak it for a day, and then boil it in boiling water for several minutes). For 15 minutes we pass vegetables and ferns, then add seasonings, salt, bay leaf. Separately fry sesame seeds, add to our fern salad. Stir and pour soy sauce, simmer under the lid until cooked.
The fern soaked for a day (if you had it in dried or salted form) cut into cubes, the meat - thinly, into strips, the onion also into strips. Fry the meat separately, and the fern along with the onion, when the meat is ready, put it on a plate. Stew the vegetables, add seasonings and salt, soy sauce, garlic, passed through a press, put on top of the meat, let cool, serve chilled and hot.
We have prepared for you a salad recipe made from salted fern, but if there is no salty one, you can also cook it from fresh, the recipe of which you will also find on this page. The most delicious is the bracken fern. It tastes like mushrooms. But other varieties of salted fern are also suitable. A fresh fern is stored for no more than 3 days, and then it begins to age rapidly, its stems become stiff and unsuitable for food. Therefore, do not keep it in the refrigerator, but immediately cook from it, the excess should be salted. How to pickle fern at home here. It's very simple and any hostess can do it. Fern salted according to our recipe can be stored for about 2 years. Before cooking from salted fern, it must be soaked for 5 hours. You can put it in the evening at night, in the morning you can drain the water and it is ready for cooking. Fern is usually salted in bunches.
To prepare a salted fern salad, you will need:
1-2 bunches of ferns;
carrots cooked in Korean style 200 gr. (can be purchased at the store);
soy sauce 1 teaspoon;
1-2 bulbs;
2 cloves of garlic.
1 chili pepper (if you like it spicier)
Cooking:
Peel the onion. Cut in half first, then cut into small strips. Put the chopped onion into the hot oil. Fry until half cooked.
Drain and lightly squeeze the soaked fern, you can put it on a napkin to get rid of excess moisture, if this is not done, it will be stewed, not fried. Then cut it into several pieces. Put in a pan with onions and fry for 7 minutes.
Mince the garlic, add to the pan and mix well.
Add soy sauce, crushed red chili. Mix again. Serve warm.
Fern salad belongs to a rare category of exotic dishes that differ in mass useful properties. Juicy shoots have a pronounced mushroom flavor and go well with meat, vegetables, Asian sauces and spices. Fried, boiled or pickled, they are a great snack for any table.
Fern Salad - recipes with which you can prepare a variety of snacks. In cooking, fresh and salty shoots are used. Before cooking, both of them must undergo heat treatment. They are soaked in salted water to avoid a bitter taste, boiled or fried, and then added to snacks.
Fresh fern salad is one of the rare delicacy dishes that can only be prepared in May, when the shoots are ripening. It should be remembered that fresh plants must be soaked for a day in cold water, then boiled. Boiled shoots are fried very quickly, adding soy sauce and garlic for taste.
Fern salad without meat will please adherents of a vegetarian diet. It is light, low-calorie, healthy and superior to meat in protein content. The dish is prepared from salted fern and does not require time for heat treatment. It is only necessary to marinate the soaked shoots in vinegar and garlic, and after 2 hours mix with fresh vegetables.
Salted fern salad in Korean - the most popular view snacks. The peculiarity is in the abundance of spices, the amount of which can be adjusted for spice and spiciness. In order for the shoots to absorb more aromas, they are seasoned while still hot. Having cooled, they are sent to brew in the cold. Such a salad often serves as the basis for the preparation of second courses.
Salad with ferns and carrots is characterized by the simplicity that is inherent in many Asian dishes. It only needs a jar of salted shoots, onions, carrots and traditional spices. The shoots are soaked, fried, and combined with poached onions and carrots. Lettuce can be stored in the cold for several days, gradually absorbing juiciness and aroma.
Fern salad with meat and pickled cucumber is able to decorate the festive table. A colorful dish is impeccable both in aroma and slicing technique. The latter is important, since the dish should be evenly soaked in a few hours. A fresh cucumber will add a special piquancy, which acquires a marinated taste in a short time.
Fern salad with egg and mayonnaise is a nutritious appetizer skillfully adapted to Slavic gastronomic tastes. The combination of simple products with exotic shoots captivates not only with a balanced taste, but also with ease of preparation. These components are boiled, cut and seasoned with mayonnaise.
Bracken fern salad is a carrier of Korean culinary traditions and suggests the presence of hot seasonings. Orlyak quickly acquires the desired taste and, therefore, is in demand in cooking. The main thing is that the appetizer turned out not only spicy, but also crispy. To do this, the shoots are fried in a wok, getting rid of excess liquid.
Salad from fern shoots will become especially nutritious, tasty and tender if you add mushrooms to it. Since the latter are similar in taste to juicy shoots, this combination is actively used in cooking. All components are prepared very quickly and are so perfect that, apart from a couple of cloves of garlic, no other additions are required.
Fern salad for the winter will add variety to the diet, replenishing it useful product. Given the short seasonality of fresh shoots, this storage is considered correct and affordable, especially when handpicked. The advantage of the blank is that it can be used as a sauce or dressing for hot dishes.
Fern is widely used in oriental cuisine. First courses, second courses, and, of course, salads are prepared from it. It is believed that this product has many beneficial properties, including: strengthening the immune system, improving digestion and even rejuvenation. For us, the fern is still a curiosity. Few people even know that delicious snacks are made from it, among which Korean salted fern salad occupies a special place - spicy, spicy and fragrant. Do not deny yourself this pleasure. You should definitely try such interesting and delicious recipes.
The originality of this Korean dish lies in the fact that pork is present among its main components. It is this meat that adds nutrition and richness to the appetizer. A spicy and surprisingly tasty salad will be an amazing addition to any side dishes.
This salad is prepared according to a classic Korean recipe. There are no frills and non-standard components in the dish. But this cannot be called a disadvantage. A classic is called a classic because it has everything that a quality dish needs. Of course, in this case, the salad turns out to be excellent and very appetizing.
This is just an incredible Korean dish with amazing flavors. The preparation is so simple that it is even surprising why in the end it turns out so tasty.
Korean meat salad is ideal for men who, by their nature, have a negative attitude towards light vegetable snacks. But this dish is simply bound to please, because in addition to the spiciness, which is typical for all Korean recipes, it also differs in nutritional value. If I may say so, then this is a Korean interpretation in a new way.
In addition to the huge benefits that the salad has for the body, the dish also boasts an amazing taste. The composition of the Korean dish recipe is very primitive, as are many other snacks of this cuisine, but it was this fact that ensured that each of the components was as noticeable as possible and stood out with its special taste.
Of course, it is impossible to call a fern a familiar and ordinary product that can often be found in an ordinary kitchen. But this is precisely one of the main reasons to conduct an experiment and add variety to your diet. Indeed, in addition to the fact that these Korean dishes will be original, they will also bring significant benefits to the body. These appetizers are perfect for meat dishes and as a side dish.
Fern in Korean, the recipes for which are presented in this material, has a pleasant rich and spicy taste. To decorate snacks, fresh, dried or salted plant shoots are used, which can be purchased in specialized departments of stores.
Before cooking fern in Korean, you need to familiarize yourself with the basic information on processing a valuable product.
In the Far East, in early spring, it is customary to collect young shoots of a valuable plant, tie them in bunches and salt them in a strong solution of salt and water. A lot of healthy, tasty and nutritious dishes are prepared from such a blank, one of which is the Korean bracken fern, which will be discussed in this recipe.
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As a rule, Korean-style fern is a cooking recipe that involves getting a spicy-tasting snack. However, the severity can be both moderate and significant, as in this case. The effect is achieved through the use of an impressive portion of chili peppers and garlic, which is added at the final stage of cooking.
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Spicy and satisfying you get a fern with. Pork is often used to implement the recipe, but the appetizer will be no less tasty with beef or chicken. Slightly frozen fillet is cut into thin strips, seasoned with spices if desired and fried in oil until a delicious blush.
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Equally, like salty, Korean-style dry fern will turn out delicious. The initial product is pre-soaked in water for 12 hours to swell, after which it is thoroughly washed and used for. It is customary to add a little monosodium glutamate to such compositions to enhance the taste.
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Fresh fern in the recipes of which are less common than from a salted or dried product, it is easier and faster to prepare, and the taste is more tender and aromatic. Therefore, if it is possible to use fresh raw materials, be sure to use it by taking this recipe into service.
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If there are no fresh shoots, it doesn’t matter, and Korean-style salted fern with soy sauce will turn out to be very worthy in taste. As in the previous case, the base product is combined with carrots prepared in advance according to an Asian recipe. For more spiciness, you can supplement the appetizer with finely chopped chili peppers.
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It is advisable to prepare freshly picked young shoots of fern for future use, because the harvest period is very short. You can simply pickle them in brine, taking 1 teaspoon of salt for 1 liter of water, or you can immediately make a ready-made appetizer with oriental flavor. Harvesting a fern in Korean does not take much time, and the result will please.