Korean-style fern salad: with carrots, with meat, spicy

Modern cooking shows a special interest in traditional dishes of various countries and peoples. Fern in Korean is a popular snack throughout the Far East region. A properly prepared dish will not leave indifferent any gourmet.

The benefits and harms of fern in Korean

The stem of the plant contains in its composition unique tannins that improve digestion. In addition, the fern boasts the content of essential oils, flavonoids and various acids beneficial to the body. The enzymes contained in the shoots help to improve many chemical processes that occur in human tissues and cells.

As for the chemical composition of Korean fern, it is represented by a large number of various trace elements. The shoots contain nickel, potassium, magnesium, copper, sodium and phosphorus. Among the most useful compounds for the body, iodine and calcium are distinguished.

Despite the large number of useful elements, the plant contains a certain amount of toxic substances. Of course, when cooking fern in Korean, their concentration decreases, however, the use of such a delicacy is strictly prohibited for pregnant and lactating women.

How many calories in korean fern

The plant has a unique ratio of proteins, fats and carbohydrates. 100 g of Korean-style fern prepared according to the classic recipe contains:

• proteins – 4,55 g;
• fats – 0,4 g;
• carbohydrates – 5,54 g;
• calorie content – 33 kcal.

Due to its low calorie content, Korean fern has gained immense popularity in modern nutrition. Doctors recommend eating it as a component of salads and second courses. In addition, the decoctions on it are extremely nutritious and beneficial for the body.

How to cook dried fern in Korean

In the Asian region, almost all parts of the plant are eaten. But for the preparation of a traditional oriental snack, it is customary to use only its cuttings. Drying is the most popular method of processing them. There are many recipes for cooking Korean-style fern at home. To make the finished dish perfect, you just need to follow a few simple recommendations for choosing the ingredients.

To prepare a culinary masterpiece, it is necessary to carefully approach the choice of the main ingredient. The shoots of the plant in the original packaging must have the same degree of drying, be of the same color. You should also pay attention to the size of the stems. They must be the same size – this is a kind of guarantee of the quality of the manufacturer.

What is a Korean fern made of?

A traditional Korean-style snack is made from dried or frozen ferns. Before cooking, it must be soaked for 5-6 hours. After that, the shoots are slightly boiled, and then, depending on the recipe, they are either added to other ingredients or additional heat treatment is carried out.

It is believed that soy sauce, vegetable oil and garlic are best combined with fern shoots. These 3 components are classic components of most Asian dishes. In addition to them, Korean-style fern is often cooked by adding onions, carrots, cucumbers or meat. Among the spices, the most popular are red pepper, coriander and cumin.

How to make a Korean-style fern according to a classic recipe

Preparing a classic Asian snack from the shoots of this plant is a simple matter. It is important to remember that the culinary traditions of the Far Eastern region require the addition of glutamate, salt, to any dish, which gives any dish a richer taste. For the recipe you will need:

• 100 g of dried fern;
• 50 ml of soy sauce;
• 50 ml of vegetable oil;
• 4 cloves of garlic;
• 1 tbsp glutamate;
• salt and red pepper to taste.

Dried shoots are soaked overnight, then excess water is drained from them using a colander. The swollen petioles are sent to heated oil and fried for 10 minutes over high heat. Then garlic, soy sauce, glutamate and spices are added with constant stirring.

Korean spicy fern salad recipe

This salad is designed specifically for lovers of maximum piquancy in dishes. The addition of red pepper and fresh chili makes the appetizer unusually spicy, so people with diseases of the gastrointestinal tract should take this dish with great care. To prepare a Korean-style fern salad with carrots, you will need:

• 300 g of dry fern;
• 200 ml of sunflower oil;
• 150 ml of soy sauce;
• 1 garlic head;
• 1 chili pepper
• 1 tsp ground red pepper;
• 2 tsp ground coriander.

The shoots are soaked and fried over high heat in a large amount of sunflower oil. Soy sauce, chopped garlic and finely chopped chili are added to them. The finished dish is seasoned with ground pepper and coriander.

How to cook Korean-style fern with carrots and garlic

Carrots combined with chopped garlic add additional flavor and aroma to the finished dish. The appetizer is more balanced and interesting. So, for 200 g of fern, 1 large carrot and half a head of garlic are used.

Petioles soaked in advance are fried in oil with carrots until a small crust appears. Garlic, a little soy sauce and red pepper are added to them. All ingredients are mixed, cooled and then served to the table.

How to cook fern with meat in Korean

Meat is added in order to increase the nutritional properties of the snack. Many restaurants offer a Korean-style salad with meat and ferns, prepared according to the classic recipe as a complete meal. To prepare it you will need:

• 200 g of dried fern;
• 200 g lean pork;
• 1 bulb;
• 1 Bulgarian pepper;
• 1 small carrot;
• 100 ml of vegetable oil;
• 80 ml of soy sauce;
• 50 ml of water;
• 2 cloves of garlic;
• 5 peas of sweet pepper;
• 2 bay leaf.

In a hot frying pan, onions, bell peppers and carrots are sautéed until lightly browned. Pork cut into small pieces is added to them and fried for 5 minutes. Next, the pre-soaked fern and chopped garlic are laid out in the pan.

Mix all the ingredients well and pour soy sauce and a small amount of water into them. Then pepper and bay leaf are added. The dish is cooled in the refrigerator for 2 hours and then served.

How to cook Korean-style fern with cumin and coriander

Cumin and coriander are traditional Far Eastern spices used in many dishes. Their combination allows you to get a unique spicy taste characteristic of Korean cuisine. The recipe repeats the classic way of preparing a snack, in which 100 ml of soy sauce and water, as well as 50 cloves of garlic, are used per 4 g of dried stems.

2 tsp are added to the fern fried in oil and seasoned with soy sauce and garlic. ground coriander and 1 tsp. cumin. The finished dish must be infused in the refrigerator for 3-4 hours so that it is better saturated with the taste and aroma of spices.

Delicious Korean-style fern salad with cucumber

An unusual combination of fern shoots and fresh cucumber will impress any gourmet. For cooking, you will need 200 g of dried stems, 1 fresh cucumber, 1 onion and 1 bell pepper. This salad is distinguished by a special dressing, for which you will need:

• 3 Art. l soy sauce;
• 2 Art. liter. sugar;
• 2 Art. liter. apple cider vinegar;
• 2 Art. l. vegetable oils;
• 1 Art. liter. starch;
• 2 garlic cloves.

The soaked fern is fried over high heat with a finely chopped onion. Remove the frying pan from the heat and cool its contents. Cucumber and pepper are cut into medium-sized strips, after which they are mixed with fried shoots.

All dressing ingredients are mixed in a small container, then finely chopped garlic is added to them. The salad is seasoned with the resulting mixture and served at the table.

Conclusion

Fern in Korean is a traditional Asian snack that has won the hearts of gourmets around the world. The indescribable taste of the plant and the special oriental piquancy of spices contribute to the popularity of this dish. A wide variety of cooking options will allow everyone to find a recipe to their liking.