Isabella salad with Korean carrots and fried mushrooms

If you love Korean cuisine, you should definitely try this light, spicy salad with mushrooms and Korean carrots. It will captivate you from the first bite, and will also delight you with the simplicity of its preparation. A salad with tree mushrooms (51) would be an equally interesting option for diversifying your daily diet, but we’ll talk about this delicious dish in detail another time. When you have fragrant Korean carrots and fresh mushrooms in the refrigerator, you should definitely practice your cooking using the following recipes.

Salad with champignons and Korean carrots

This salad with Korean carrots and champignons can safely be called self-sufficient, capable of not only satisfying hunger, but also leaving a lasting impression. The resulting dish is both tender and savory. Such an unusual taste combination attracts and attracts, the snack is eaten in a matter of minutes. However, cooking won’t take much time either.

For a salad of Korean carrots and mushrooms you need:

• 600 gr. chicken breast;
• 400 gr. champignons;
• 4 large eggs;
• 2 onion heads;
• 250 gr. Korean carrots;
• 200 gr. cheese;
• 400 gr. corn from a jar;
• 30 gr. butter;
• 2 gr. salt;
• 4 gr. pepper;
• 10 gr. mushroom mixtures;
• 180 gr. mayonnaise.

Salad with champignons and Korean carrots:

1. The chicken breast is washed and boiled in water with spices. Then the fillet is cooled in the broth and torn by hand into individual fibers.
2. The mushrooms are washed, sorted and the film is removed from the caps, each specimen on the board is cut into slices. Then pour the mass into a frying pan, add oil and fry, add salt and a special mixture for mushrooms.
3. The onion is peeled, washed and chopped into thin slices with a knife, poured into a frying pan with the mushrooms, and fried.
4. The eggs are boiled until the yolk is firm, cooled, peeled and cut into small cubes.
5. Open the jar of corn, place all the contents in a colander, and strain the marinade.
6. Korean carrots are slightly squeezed and chopped.
7. The cheese is grated.
8. Place the chicken on the bottom of the plate, and mushrooms and onions on top of it and coat the layer with mayonnaise.
9. Then the testicles are placed and also coated.
10. Next comes Korean carrots and cheese.
11. Next comes the corn - no need to grease it.
12. Additionally, the salad can be decorated with chopped herbs.

Tip: so that the cheese is evenly distributed over the top of the salad, does not form lumps and is airy, it is recommended to grate the product not into a bowl, but directly into the salad.

Salad with Korean carrots and fried mushrooms

A fairly simple Korean carrot salad that can be prepared in a hurry. A very convenient option in case of unexpected guests. The dish is perfect for strong drinks as an appetizer, and it will be an original and tasty addition to simple side dishes. Everything about it seems simple, but the taste is far from ordinary.

For a salad with Korean carrots and mushrooms you need:

• 200 gr. Korean carrots;
• 300 gr. mushrooms;
• 100 gr. cheese;
• 3 large eggs;
• 2 gr. salt;
• 120 gr. mayonnaise;
• 20 gr. butter

Korean salad with champignons and carrots:

1. The mushrooms are washed and peeled, then rinsed and fried in a frying pan with added oil until all the liquid has evaporated.
2. Place the eggs in a saucepan, add water and boil. Then filter the boiling water and pour in ice water to cool. Then they clean and cut into cubes.
3. The cheese is grated on a grater.
4. Squeeze the carrots by hand and shorten the strips.
5. Pour all the products prepared for this moment into a salad bowl, pour in mayonnaise and mix.

Tip: instead of regular mayonnaise in this salad, you can use a mixture of sour cream and fermented baked milk in 1:1 proportions as a dressing. It will turn out no less tasty, but at the same time much more tender and less caloric, and therefore more healthy.

With aromatic ham

Ingredients:

• ham – 0.2 kg;
• hard cheese – 0.15 kg;
• Korean carrots – 0.1 kg;
• pickled mushrooms or fresh – 0.1 kg;
• chips – 0.05 kg;
• boiled eggs – 2 pcs.;
• mayonnaise for dressing.

Cooking process:

1. The following Korean-style mushroom and carrot salad will take even less cooking time than the chicken version. It is enough to peel the skin off the ham and turn it into thin strips.
2. Raw mushrooms will have to be boiled or fried until tender, but pickled products can be finely chopped immediately. Small units are best left as a whole. Hard cheese and eggs should be grated, although you can also cut them into small cubes. It is advisable to arrange the whites and yolks on separate plates.
3. Now all that remains is to assemble the salad with Korean carrots, ham and mushrooms. Place the carrot mixture on the bottom of the dish, then fried or pickled mushrooms, chopped chips, ham strips, grated cheese and eggs. To make the salad tender and juicy, each layer must be generously coated with mayonnaise dressing or sour cream. Before serving, you can sprinkle the dish with chopped herbs and grated yolks.

Korean salad with mushrooms and carrots

This unusual Korean salad can satisfy the needs of several categories of people at once. It has very few calories, which means the dish is suitable for those who are watching their figure. But at the same time spicy and spicy - lovers of fiery dishes will like it. Unusual and bright - for those who like experimenting. In addition, it prepares very quickly.

For mushroom and Korean carrot salad you need:

• 300 gr. chicken fillet;
• 3 large cucumbers;
• 200 gr. pickled honey mushrooms;
• 200 gr. Korean carrots;
• 120 gr. mayonnaise;
• 20 gr. greenery

Salad with Korean carrots and pickled mushrooms:

1. The chicken is washed and boiled in plain water. Add spices if desired. Then they are cooled in water and cut into small pieces or disassembled into fibers.
2. The cucumbers are washed, the skin is cut off and cut into small cubes.
3. Take a serving ring and place it on a dish, lay the meat on the bottom and coat it with mayonnaise. Press it down a little with a spoon.
4. Drain the marinade from the jar of mushrooms and spread the mushrooms on the chicken.
5. Cucumbers are already placed on them and coated.
6. The final part of this dish is Korean-style carrots. After placing it in the salad, the ring is removed and the appetizer is decorated with herbs.

Important! Often, after the serving ring is removed, the salad falls apart and looks unpresentable. To prevent this from happening, the first thing you need to do is lubricate the ring a little with oil and only then put food in it. In addition, it would be a good idea to press down each layer more firmly with a spoon.

Chicken salad with Korean carrots

The following salad can be classified as “warm” and you will understand why. It is incredibly tasty and delicious. You can serve it as a main course or enjoy it during dinner. You decide.

What you will need:

• 1050 grams of potatoes;
• 3 chicken fillets;
• 465 grams of mushrooms;
• 1 pinch of cumin;
• 6 cloves of garlic;
• 35 grams of green onions;
• 50 ml butter;
• 15 ml mustard;
• 1 onion;
• 1/2 lemon;
• 25 grams of parsley;
• 125 grams of Korean carrots;
• 210 ml sour cream;
• 15 grams of dill;
• 1 sprig of celery.

Matryoshka salad with Korean carrots and chicken:

1. Wash the potatoes and place them in a large saucepan, fill it with water.
2. You can salt the water and put the container on the stove to boil the contents.
3. Check the potatoes about twenty minutes after the water begins to boil.
4. Remove the finished tubers, cool, then peel and cut into large slices.
5. Peel the caps and stems of the mushrooms and cut them into slices.
6. Peel the garlic, cut off the dry root and chop it.
7. Squeeze the juice from half a lemon.
8. Rinse dill, parsley, green onions and chop finely.
9. Pour the butter into a dry frying pan or throw it in frozen. Heat it up and add mushrooms. Fry them until done.
10. Two minutes before complete readiness, add garlic, parsley and fry everything together for another minute, then sprinkle with lemon juice, add salt and pepper, set aside.
11. Combine sour cream with cumin and mustard. There are also green onions and dill.
12. Wash the chicken breasts, remove fat and films, season with spices to taste and place in a mold.
13. Turn on the oven at the optimal temperature and bake the meat for about twenty minutes.
14. Cool the finished meat and cut into large pieces the size of potatoes.
15. Wash the celery and cut into arbitrary pieces.
16. Peel the onion and chop into half rings.
17. Combine potatoes, mushrooms, onions, celery, chicken, carrots in a container.
18. Season everything with sour cream sauce and serve.

Salad with boiled chicken and Korean carrots is a favorite classic for most of us. Prepare chicken, kiwi, Korean carrot salad with pleasure, adding completely different products to them, getting unforgettable tastes and divine aromas in your kitchen.

We advise you to try vitamin salads made from red cabbage, blue cabbage and purple cabbage. They will help restore vitamin reserves and charm with their tenderness.

Korean salad with mushrooms and carrots

Chicken hearts are rarely used in salads. For some reason, this offal does not arouse interest among most people. But they are the ones who make the dish perfect and unique; absolutely everything about it is perfect. Pleasantly crispy chips only emphasize this amazing idyll.

For a salad with mushrooms and Korean carrots you need:

• 100 gr. Korean carrots;
• 180 gr. chicken hearts;
• 75 gr. corn;
• 100 gr. champignons;
• 120 gr. chips;
• 2 gr. salt;
• 20 gr. oils;
• 120 gr. mayonnaise.

Salad with Korean carrots and mushrooms:

1. The corn is opened and the liquid is drained.
2. The hearts are washed, all unnecessary vessels and fat are cut off, placed in a pan, filled with water, and boiled.
3. After cooking, the top of the offal is cut off.
4. The champignons are washed and cut into smaller pieces, placed in a frying pan with butter and fried.
5. All prepared products and Korean carrots are poured into a salad bowl and poured with mayonnaise, mixed with a spoon.
6. Lastly, decorate with chips and you can serve!

With pickled mushrooms

Ingredients:

• carrots – 0.8 kg;
• onions – 2 pcs.;
• Korean seasoning;
• vinegar essence – 1 tablespoon;
• garlic - a few cloves;
• salt and sugar to taste;
• pickled mushrooms – 0.2 kg;
• refined oil – 0.1 l.

Cooking process:

1. Prepare a deep glass or enamel bowl in which the carrots will be soaked in spices. The vegetable needs to be peeled, washed and grated on a fine grater. Dilute vinegar essence, salt and sugar in one glass of water to prepare a brine for carrot preparation.
2. Now the chopped vegetables should be poured with this marinade and pressed firmly to the bottom of the vessel. The brine should completely cover the vegetable mass. The products should be left in this form for three hours. After this, it will need to be mixed with grated garlic and spices.
3. Cut the peeled onions into small rings after cleaning and washing. Fry in vegetable oil until golden brown, and then add to the carrots along with the oil. All that remains is to supplement the future salad with pickled mushrooms and Korean carrots with prepared mushrooms. Mix the ingredients thoroughly and leave them in the refrigerator until the morning. The dish is ready!

Korean mushroom and carrot salad

This salad can hardly be called the heritage of Korea. There are so many exotic and original components in it that you are amazed. The only thing that reminds us of Korean cuisine is carrots, which are simply irreplaceable in this case. The taste of the dish is very extraordinary, but this is what attracts us most about it.

Required components:

• 200 gr. champignons;
• 4 eggs;
• 240 gr. Korean carrots;
• 1 smoked leg;
• Mayonnaise.

Korean champignon salad:

1. Separate the smoked meat and tear into fibers.
2. Boil the eggs until the yolk is firm, cool, then peel and cut into cubes.
3. Remove the carrots from the marinade, squeeze them a little with your hands and shorten the strips.
4. Wash the champignons, cut into pieces and fry in a frying pan with butter.
5. You can add salt, pepper or dried garlic to taste.
6. Combine all ingredients in a salad bowl, season with mayonnaise and serve.

Korean tree mushroom salads are always enriched with spices. Often, such dishes don’t even need to be seasoned with salt and pepper, especially if they also contain pickled mushrooms. In addition, Korean salad recipes that are so simple to prepare can contain the most unexpected products, even the most unusual and exotic ones. Naturally, the taste will become completely different, extravagant.