Homemade Korean mushroom salad with meat and potatoes

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Juicy, spicy, piquant, incredibly appetizing! Korean salad with mushrooms can be made at home without much difficulty. Spicy mushrooms with juicy vegetables will be a great addition to meat and potatoes. You will definitely like it!

Ingredients:

• Mushrooms – 500 gr.
• Bulgarian pepper – 1 pc.
• Onion – 1 pc.
• Carrot – 1 pc.
• Garlic – 3 cloves
• Parsley to taste
• Soy sauce – 2 tbsp. l.
• Vegetable oil – 4 table. l.
• Apple vinegar 1 table. l.
• Salt (fine) – 1 tsp. l.
• Sugar – 2 tsp.
• Allspice – 4 pcs.
• Black pepper ground to taste
• Bay leaf – 1 pcs.
• Hot capsicum pepper – to taste

Preparation:

Mushrooms are better to take small, they can be cooked whole. If you have large mushrooms, it is better to chop them.

So, wash the mushrooms and cut off part of the stem.

Send the mushrooms to a pot that is suitable in size, cover with cold water and put on the stove . At the moment of boiling, remove the white foam that has formed, reduce the heat to moderate and cook the mushrooms for 3-5 minutes. Next, carefully pour off half a glass of mushroom broth, and discard the mushrooms in a colander.

Peel the onion, carrot and garlic. Cut the bell pepper in half and remove the seeds. For the brightness of the finished dish, take peppers of different colors and red salad onions. Wash the vegetables and dry them with paper towels. Grate the carrot on a grater for Korean carrots, and chop the onion and pepper into thin half rings.

Heat 2 tbsp. vegetable oil. Send carrots, onions and bell peppers to the pan. Stirring, leave the vegetables on high heat literally for a minute or two. They should not become soft. Vegetables should only be well warmed up.

Pour mushroom broth, soy sauce, 2 tbsp. vegetable oil and apple cider vinegar. Add a few peas of allspice and a bay leaf. Add sugar and salt, at this stage you can use the ready-made mixture for Korean salads. Bring the marinade to a boil so that the salt and sugar dissolve completely. Taste and add salt, sugar or vinegar if necessary.

Place the mushrooms in a deep bowl. Add the chopped garlic.

Next, send the hot vegetables from the pan to the mushrooms and pour the marinade on top.

Mix everything thoroughly.

Wash the parsley, dry it and chop it finely ( instead of parsley, you can take any favorite greens). Add hot pepper, adjust its amount to your taste. Cool the salad to room temperature.

Next, cover the bowl with an airtight lid or wrap it in cling film and put it in the refrigerator for a day.

The salad with Korean carrots and mushrooms turns out to be incredibly tasty, spicy and spicy.

Delicious!