Fern in Korean, the recipes of which are presented in this material, has a pleasant saturated and pungent taste. To decorate snacks use fresh, dried or salted shoots of the plant, which can be purchased in specialized departments of stores.
How to cook a fern in Korean?
Before preparing a fern in Korean, it is necessary to familiarize yourself with the basic information of the processing of a valuable product.
- If you have fresh shoots in your hands, do not rush to let them in immediately. Initially, the plant should be soaked in water for a couple of hours, and then boil for 10-15 minutes.
- Dried or salted ferns must also be kept for 10-12 hours in water before using them for their intended purpose.
- When decorating Korean ferns, it is preferable to follow the technology strictly and allow only digressions in terms of the amount of hot pepper or spices.
The fern is pickled in Korean
In the Far East in the early spring it is customary to collect young shoots of a valuable plant, bind them with bundles and salting them in a strong solution of salt and water. A lot of useful, tasty and nutritious dishes are cooked from such a preparation, one of which is the Korean fern fern, which will be discussed in this recipe.
Ingredients:
- salty fern eagle - 1 bunch;
- onion - 0,5 pieces;
- soy sauce and butter - 3 tbsp. spoons;
- garlic - 2-3 teeth;
- mix of dried herbs - 1 tbsp. a spoon;
- chili pepper - to taste.
Preparation
- Fern soak for 12 hours, several times changing the water, and then cut into fragments.
- Pass the onions in butter, add shoots, herbs, soy sauce, chili and garlic, fry for 2 minutes.
- After cooling, the dish is infused and ready.
Sharp fern in Korean
As a rule, a fern in Korean style - recipes for cooking, suggesting an acute taste of snacks. 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 and garlic, which is added at the final stage of cooking.
Ingredients:
- bracken fern - 1 bunch;
- coriander - 10 g;
- soy sauce - 75 ml;
- vegetable oil - 100 ml;
- garlic - 4-5 teeth;
- chili pepper - 1 tbsp. a spoon.
Preparation
- The preparation of the fern fern in Korean begins with the soaking of the base product. Fill a bunch of water and stand 12 hours.
- Cut the shoots into fragments, pour a portion of clean water and boil after boiling for 3 minutes.
- Drain the product on a sieve, allow to drain, add butter, sauce, coriander, garlic, chili.
- After a couple of hours, the appetizer will come in and be ready for tasting.
Fern with meat in Korean - recipe
Piquant and satisfying will be a fern with meat in Korean . To implement the recipe is often used pork, but no less delicious snack will be with beef or chicken. Slightly frosted fillets cut into thin strips, if desired, season with spices and fry until a mouth-watering blush on the oil.
Ingredients:
- fern salty - 400-500 g;
- meat - 0,5 kg;
- onions - 200 g;
- soy sauce - 75 ml;
- oil - 50 ml;
- garlic - 4-5 teeth;
- ketchup and soy sauce - 2 tablespoons. spoons;
- chili - pinch.
Preparation
- Soak, boil for 3 minutes, then drain and cut the fern.
- Prepared meat fry in oil, adding in the end onion slicing.
- Pour the shoots into the pan, the remaining ingredients from the list, stir, warm for a minute, allow to stand for half an hour.
How to cook a dry fern in Korean?
Equally, as well as salty, delicious will get a dry fern in Korean. The starting product is pre-soaked in water for 12 hours for swelling, after which it is thoroughly washed and used for making delicious snacks . It is customary to add a little bit of sodium glutamate in such compositions to enhance the taste.
Ingredients:
- dried fern - 100 g;
- soy sauce - 50 ml;
- vegetable oil - 50 ml;
- garlic - 4-5 teeth;
- ground chilli and sodium glutamate - 1 tbsp. spoon.
Preparation
- Preparation of fern in Korean begins with the soaking of the original product.
- Fold the swollen shoots on a strainer, allow to drain and spread in a frying pan with preheated oil.
- Fry the contents, stirring, 10 minutes, add the garlic, chili, soy sauce, glutamate, stir, let them brew.
Fresh salad in Korean style - recipe
A fresh fern in Korean salad, recipes of which are less common than from a salted or dried product, are prepared easier and faster, but to taste it turns out to be more tender and fragrant. Therefore, if it is possible to use fresh raw materials, be sure to use it, taking this recipe for armament.
Ingredients:
- fresh fern - 200 g;
- carrots in Korean and onions - 150 g;
- olive oil - 50 ml;
- garlic - 4 teeth;
- dill and parsley - 1 bunch;
- salt, pepper, seasonings.
Preparation
- Fern slightly soaked, cut, boiled for 3-5 minutes in water, poured onto a sieve.
- Carrots are mixed with garlic, seasonings, add shoots, salt and salted onion.
- After a couple of hours, the fern salad in Korean style with carrots is infused and ready.
Salad from salted fern in Korean style
If there are no fresh shoots - it does not matter, and a salty fern in Korean with soy sauce will turn out to be very worthy to taste. As in the previous case, the base product is combined with carrots prepared in advance according to the Asian recipe. For greater acuity, you can add a snack finely chopped chili.
Ingredients:
- salted fern - 1-2 bunches;
- carrots in Korean - 200 g;
- olive oil - 40 ml;
- onion - 2 pieces;
- garlic - 2 teeth;
- soy sauce - 20 ml;
- chili pepper - to taste.
Preparation
- Fern soak, dry, cut into fragments.
- Pile shoots in a frying pan with salted onion and fry for 5 minutes.
- Add the carrots, soy sauce, chili, mix and allow to brew.
Fern in Korean for the winter
Freshly harvested young shoots of ferns should be prepared for future use, because the harvesting period is quite short. You can simply pick up them in the brine, taking 1 liter of water for 1 tsp of salt or make a ready-made snack with oriental flavor. Harvesting a fern in Korean does not take much time, and the result will please.
Ingredients:
- fresh shoots of fern;
- water - 1 l;
- acetic essence 70% - 1 teaspoon;
- sugar - 1 tbsp. a spoon;
- salt - 2 tbsp. spoons;
- garlic - 4 teeth;
- chili pepper, spices.
Preparation
- Fern shoots are cut into fragments and poured with boiling water 4 times, each time allowing to cool.
- Spread the fern together with the garlic on the cans, once again pour boiling water, after 15 minutes drain and pour boiling marinade.
- Cap the containers and leave until completely cooled down under the blanket.