Salad with oyster mushrooms, bell peppers, carrots and onions, in Korean

Salad 15 Last Update: May 09, 2022 Created: May 09, 2022 0 0 0
Salad with oyster mushrooms, bell peppers, carrots and onions, in Korean
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Vegetable salad with oyster mushrooms, in Korean, is a bright and elegant appetizer that has a very rich taste. Surely many of you cooked just Korean-style carrots, but if you add boiled oyster mushrooms, bell peppers, onions, garlic and herbs, you get an Asian-style salad, incredibly juicy, tasty and appetizing! All the ingredients in the salad are in perfect harmony, a number of spices and dressing are successfully combined.

Ingredients

Directions

  1. Prepare all items on the list.
  2. Peel carrots and onions. In the recipe, you can use any kind of mushrooms, combine them if desired.
  3. Wash oyster mushrooms and cut into small pieces.
  4. Bring clean water to a boil in a saucepan, dip chopped mushrooms into it, bring to a boil. Cook oyster mushrooms for 12-15 minutes. After a while, drain the water, leave the mushrooms to cool.
  5. Onion cut into thin half rings.
  6. Peel the sweet peppers and remove the partitions. Cut the pepper into thin strips.
  7. Grate carrots on a Korean carrot grater.
  8. Rinse and dry green onions and dill, remove dill stalks. Cut greens finely.
  9. Put bell pepper, onion and carrot in a deep bowl. Peel and grate the garlic on a fine grater, add to the vegetables.
  10. Add paprika, coriander, black pepper, chili pepper, salt and granulated sugar.
  11. Heat vegetable oil well in a frying pan or small bowl. The oil should be hot, but not boiling. Pour hot oil into vegetables.
  12. Immediately add table vinegar.
  13. Pour in soy sauce. Mix all ingredients.
  14. Now add boiled mushrooms.
  15. Add all prepared greens.
  16. Mix well. It is better to do it with your hands, wearing gloves. Salad can be infused for 1-2 hours so that all the ingredients are saturated with aroma.
  17. Salad with oyster mushrooms, bell peppers, carrots and onions is ready. Serve the Korean-style salad to the table, sprinkled with sesame seeds if desired.
  18. You can serve salad with any side dishes, poultry, meat and fish dishes. Since the salad dressing uses vinegar, oil and spices, the salad can be refrigerated for up to 4-5 days.
  19. Enjoy your meal!

Salad with oyster mushrooms, bell peppers, carrots and onions, in Korean



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Vegetable salad with oyster mushrooms, in Korean, is a bright and elegant appetizer that has a very rich taste. Surely many of you cooked just Korean-style carrots, but if you add boiled oyster mushrooms, bell peppers, onions, garlic and herbs, you get an Asian-style salad, incredibly juicy, tasty and appetizing! All the ingredients in the salad are in perfect harmony, a number of spices and dressing are successfully combined.

Ingredients

Directions

  1. Prepare all items on the list.
  2. Peel carrots and onions. In the recipe, you can use any kind of mushrooms, combine them if desired.
  3. Wash oyster mushrooms and cut into small pieces.
  4. Bring clean water to a boil in a saucepan, dip chopped mushrooms into it, bring to a boil. Cook oyster mushrooms for 12-15 minutes. After a while, drain the water, leave the mushrooms to cool.
  5. Onion cut into thin half rings.
  6. Peel the sweet peppers and remove the partitions. Cut the pepper into thin strips.
  7. Grate carrots on a Korean carrot grater.
  8. Rinse and dry green onions and dill, remove dill stalks. Cut greens finely.
  9. Put bell pepper, onion and carrot in a deep bowl. Peel and grate the garlic on a fine grater, add to the vegetables.
  10. Add paprika, coriander, black pepper, chili pepper, salt and granulated sugar.
  11. Heat vegetable oil well in a frying pan or small bowl. The oil should be hot, but not boiling. Pour hot oil into vegetables.
  12. Immediately add table vinegar.
  13. Pour in soy sauce. Mix all ingredients.
  14. Now add boiled mushrooms.
  15. Add all prepared greens.
  16. Mix well. It is better to do it with your hands, wearing gloves. Salad can be infused for 1-2 hours so that all the ingredients are saturated with aroma.
  17. Salad with oyster mushrooms, bell peppers, carrots and onions is ready. Serve the Korean-style salad to the table, sprinkled with sesame seeds if desired.
  18. You can serve salad with any side dishes, poultry, meat and fish dishes. Since the salad dressing uses vinegar, oil and spices, the salad can be refrigerated for up to 4-5 days.
  19. Enjoy your meal!

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