Salads with mushrooms and Korean carrots are easy to prepare and always pleasantly tasty. Pairs well with many side dishes and main dishes. Spicy carrots complement the mushrooms perfectly. It gives the dish piquancy and moderate juiciness. Oyster mushrooms or champignons are most often used as mushrooms, since these are the most affordable and easy to prepare mushrooms. They are boiled or fried until cooked. Then cool and add to the salad.
In addition to the main ingredients, greens, potatoes, cheese, meat and many others are also added to the salad. Vegetable oil or mayonnaise is added as a sauce. The editors of Quick Recipes have put together an unusual selection of cooking recipes. We suggest considering many options for preparing salads with Korean carrots and mushrooms.
Salad with mushrooms and Korean carrots
Ingredients:
- 200 gr. beef,
- 100 gr. walnuts,
- 300 gr. fresh champignons,
- 1 onion,
- 3 boiled eggs,
- 150 gr. hard cheese,
- 200 gr. Korean carrots,
- 200 gr. mayonnaise,
- vegetable oil for frying 1 tbsp. spoon.
- olives - 50 gr. For decoration,
- some fresh parsley for garnish.
General characteristics:
- Cooking time: 50 minutes;
- Number of servings: 6;
Cooking method:
- Boil the beef in salted water until cooked. While the meat is cooking, you should take care of the mushrooms. Wash the mushrooms well, then chop them not very large, but not small either.
- Pour a spoonful of oil into a frying pan and first fry the chopped onion. Then add the mushrooms. Fry the mushrooms until done. At the very end of the stew, add salt and lightly pepper. During frying, liquid will release from the mushrooms. It's not needed in the salad. To get rid of it, keep the mushrooms on the fire a little longer so that the liquid evaporates, or drain it.
- After a while, remove the meat from the broth and cool. Cut the cooled meat into strips. For the salad, you will also need to boil hard-boiled eggs. Grate the finished eggs onto a coarse grater, grate the cheese on a fine grater and chop the nuts.
- We collect the salad in layers. Place the ring on the dish. The first layer is boiled breast. Lubricate each layer with mayonnaise.
- The second layer is chopped walnuts. Lubricate with mayonnaise. Do not chop the nuts finely. The third layer is mushrooms and onions. Again a grid of mayonnaise.
- The fourth layer is boiled eggs. The fifth layer is grated cheese. Choose hard varieties of cheese for puff salads. We also grease the cheese with mayonnaise. The sixth layer is a delicious and very attractive Korean carrot. So, in a ring, we put the salad in the refrigerator for at least an hour. Then carefully remove the ring and serve on top of the salad.
Salad with Korean carrots and potatoes
Ingredients:
- Onion - 1 pc.;
- Korean carrots - 200 gr.;
- champignons - 200 gr.;
- boiled potatoes - 1 pc.;
- oil, salt, pepper to taste.
General characteristics:
- Cooking time: 20 minutes;
- Number of servings: 1;
Cooking method:
- Prepare all the ingredients for the salad. Peel the onion, then cut into half rings.
- Rinse the mushrooms under running water. Then chop the mushrooms. Fry onions with mushrooms.
- Boil the potatoes until tender, cool and peel. Cut the boiled potatoes into cubes.
- Mix salad ingredients in a bowl, add spices and oil. This salad can be served immediately.
Salad with chicken, mushrooms and Korean carrots
Ingredients:
- chicken fillet - 300 gr.;
- champignons - 200 gr.;
- Korean carrots - 150 gr.;
- potatoes - 2 pcs.;
- green onions - 5 stalks;
- mayonnaise - 2 tbsp. l.;
- lemon juice - 1 tbsp. l.;
- salt to taste;
- pepper to taste;
- peppercorns to taste;
- bay leaf to taste.
General characteristics:
- Cooking time: 30 minutes;
- Number of servings: 2;
Cooking method:
- Bring a pot of water to a boil, add bay leaf, peppercorns and lemon juice. Pour the mushrooms into the pan, bring to a boil, cook for 10-12 minutes, drain in a colander.
- Boil the potatoes in their jackets, peel them. Pound the chicken fillet to a thickness of 1.5–2 cm. Sprinkle the resulting chicken stack with seasonings. Heat the pan slightly and fry the fillet for 5-7 minutes on each side.
- Let the fillet cool, cut into cubes. Cut the mushrooms and potatoes into the same cubes. Chop the green onions. Mix chicken, mushrooms, potatoes, onions and Korean carrots in a salad bowl. Mix well. Season the salad with mayonnaise. Salt and pepper to taste.
Salad with Korean carrots and green beans
Ingredients:
- Fresh champignons - 5 pcs.;
- Frozen green beans - 100 gr.;
- Korean carrots - 100 gr.;
- Canned black olives 7–9 pcs.;
- Vegetable oil;
- Sesame seeds 1/4 tsp;
- Salt to taste.
General characteristics:
- Cooking time: 25 minutes;
- Number of servings: 2;
Cooking method:
- Defrost the green beans, drain the water and fry in vegetable oil until tender. Place in a bowl and cool.
- Cut the mushrooms into slices and fry them in vegetable oil.
- In a bowl, mix beans, mushrooms, pre-cooked Korean carrots, and halved olives. Add salt. Mix well and let sit for 20–30 minutes. Place on a plate and sprinkle with sesame seeds.
Salad with Korean carrots and champignons
Ingredients:
- Ready-made carrots in Korean – 200g;
- Onions – 1 pc.;
- Champignons – 200g;
- Vegetable oil to taste;
- Mayonnaise to taste.
General characteristics:
- Cooking time: 25 minutes;
- Number of servings: 2;
Cooking method:
- You can prepare a salad with any mushrooms, not just champignons. You can buy Korean carrots ready-made or make them according to your favorite recipe.
- We cut the champignons into slices, the onion into thin rings or half rings. Heat the oil in a frying pan and fry the onion. Then add the champignons and fry until the mushrooms are ready. Salt and pepper to taste.
- Mix with prepared Korean carrots. The salad can be dressed with mayonnaise, but this is not necessary, it is already tasty and quite juicy.
- The salad is suitable for those who are fasting and for vegetarians, in which case mayonnaise is not added or look for lean mayonnaise.
Delight salad with Korean carrots
Ingredients:
- Chicken fillet - 400 grams;
- Fresh cucumbers - 5 pieces;
- Korean carrots - 300 grams;
- Marinated mushrooms - 350–400 grams;
- Hard cheese - 200 grams;
- Mayonnaise;
- Salt, spices.
General characteristics:
- Cooking time: 45 minutes;
- Number of servings: 4;
Cooking method:
- The very first thing you need to do is start cooking the meat. To do this, place a saucepan with water on the fire. While the water is boiling, rinse the meat thoroughly. Then we put it in water. Chicken cooks quite quickly, no more than 35 minutes. You should definitely add salt to the water, you can add pepper and bay leaf. Cool the finished meat, then chop it into thin strips.
- We use marinated mushrooms in the salad. If you use honey mushrooms, you can leave them whole; they are already quite small. Cut the champignons into small cubes or slices.
- Wash fresh cucumbers thoroughly. Cut off the bitter part around the edges. Then cut the cucumbers into thin strips; if desired, remove the peel from the cucumbers.
- Grate hard cheese into long strips; use a Korean carrot grater.
- Now all layers of salad are prepared. We can put them together. Place the chicken on the first layer of lettuce. Then cucumbers and mushrooms. The fourth layer of salad is hard cheese. The final layer will be Korean carrots. Lubricate each layer of salad thoroughly with mayonnaise, salt and add spices to taste. If you use a serving ring, be sure to grease its walls with mayonnaise. After cooking, place the salad in the refrigerator for an hour.
Salad with chicken fillet and mushrooms
Ingredients:
- Korean carrots - 300 gr.;
- chicken fillet - 300 gr.;
- champignons - 200 gr.;
- hard cheese - 100 gr.;
- eggs - 4 pcs.;
- onion - 1 head;
- mayonnaise, salt to taste.
General characteristics:
- Cooking time: 35 minutes;
- Number of servings: 3;
Cooking method:
- Wash the champignons and cut them. Peel the onion and chop finely. Fry both in vegetable oil. Place the mixture on a dish, salt to taste, grease with mayonnaise.
- Boil the eggs, peel, chop, pour over the mushrooms, coat with mayonnaise. Boil the chicken fillet, cut into pieces, place in a third layer, brush with mayonnaise.
- The fourth layer is Korean carrots, grease with mayonnaise, sprinkle with grated hard cheese. Korean salad with chicken fillet, mushrooms and carrots is ready.
Bavarian salad with mushrooms and Korean carrots
Ingredients:
- Boiled meat (pork, beef) - 150–200 gr.;
- Fresh champignons - 100g;
- Onions - 1 pc.;
- Boiled eggs - 2 pcs.;
- Hard cheese - 50 gr.;
- Korean carrots - 60–70 gr.;
- Mayonnaise - 2–3 tbsp;
- Salt and ground black pepper to taste;
- Vegetable oil - 2 tbsp;
General characteristics:
- Cooking time: 35 minutes;
- Number of servings: 2;
Cooking method:
- Cut the meat into cubes and place in a frying pan heated with vegetable oil. Fry the meat until golden brown, pepper it a little, then add the onion, cut into thin half rings, into the pan. Fry the onion and meat for 3 minutes.
- Add sliced champignons, stir and add salt. Fry all over for 4-5 minutes.
- Place the meat and mushrooms in a bowl and cool. Add coarsely grated cheese and chopped boiled eggs to the meat and champignons.
- Add Korean carrots and mayonnaise here. Mix the salad thoroughly, place in a salad bowl, garnish with herbs and serve.
- Korean carrot marinade can be used as a dressing.
- For the salad, use different types of mushrooms. You can also use pickled, boiled and fried mushrooms.
- If you add bell peppers to the salad and don’t like the peppers raw, you can bake them in the oven or blanch them for a few minutes.
- If the carrots are too spicy, you can rinse them and place them in a sieve to remove excess moisture.
Korean cuisine has become popular far beyond its homeland. The abundance of spices and seasonings adds piquancy to both our diet and our lives. It’s so nice to add some spice, zest, and sparkle to everyday life, both literally and figuratively.
I probably won’t be wrong if I say that the most popular dish in Korean cuisine is Korean carrots. This simple salad is especially relevant in winter, when we are threatened by flu and colds, and in spring, when vitamin deficiency reminds us of itself. The same salad also contains carrots, which contain a lot of vitamins, and garlic, which is a generally recognized folk remedy for preventing colds.
You can prepare a variety of salads based on Korean carrots, one of which I offer today. Korean carrot salad with mushrooms is very easy to prepare; we just need to add boiled champignons, which, however, can be replaced with other mushrooms. But the wild mushrooms will need to be boiled longer.
Add salt to the water in which the champignons will be cooked. Wash the mushrooms, clean them of sand and boil them whole for 15-20 minutes from the start of boiling water.
Chop the onion coarsely, put it in a frying pan with vegetable oil and fry. Then we remove it and use the oil to season the carrots. I sometimes skip this step, make carrots without onions, and use oil for dressing without heat treatment.
Grate the carrots on a special grater.
Add garlic squeezed through a garlic squeezer, Korean carrot seasoning and ground black pepper. These ingredients can be taken in larger or smaller quantities than indicated in the recipe - to taste. Although Korean cuisine is considered spicy and piquant, we are the ones who eat this dish, so we adjust the recipe to suit our taste.
Add sugar and salt. Here I also rely on my taste: first I add both components a little, and then I add one and the other until I get a result that I like.
I season the salad with vinegar and vegetable oil, in which the onions were fried. There is no onion in it anymore, but it has already given off its aroma and taste. We also handle vinegar carefully, adding it little by little.
Set the Korean carrots aside for now and let them marinate. And we will deal with the mushrooms, which have already been cooked. Cut them into slices, not very finely.
The carrots had only been marinated for a few minutes, but their appearance had already changed a little.
Add chopped champignons. Our salad with Korean carrots and mushrooms is ready. You can put it in a jar and keep it in the refrigerator for several days.
This salad will be good with any side dish and other meat dishes; it can be used in pita rolls, tartlets, etc. In a word, we prepare and experiment.
Ingredients
- 300 g Korean carrots;
- 200 g canned corn;
- mayonnaise - to taste.
Preparation
Separate the meat from the bones and cut it into cubes. Pour the liquid out of the can of corn. Combine these ingredients with. Season the salad with mayonnaise and let it brew for half an hour.
Salad with Korean carrots, chicken and bell pepper
Cooking time: 10 minutes.
Ingredients
- 400 g boiled or smoked chicken breast;
- 300 g Korean carrots;
- 3 large bell peppers;
- salt and mayonnaise - to taste.
Preparation
A very quick salad if you have ready-made chicken breast in the refrigerator. If you have to boil the chicken, the cooking time will increase to 40 minutes.
Wash the pepper and remove the seeds. Lifehacker already talks about how to do this quickly. Cut the pepper and chicken into strips. Mix with Korean carrots. Add salt, add mayonnaise and stir.
Salad with Korean carrots and sausage
Cooking time: 10 minutes.
Ingredients
- 200 g Korean carrots;
- 200 g smoked sausage;
- 1 large tomato;
- 1 large cucumber;
- 1 bunch of dill or parsley;
- salt and mayonnaise - to taste.
Preparation
Wash and cut the cucumber and tomato into strips. Do the same with the sausage. Chop the greens. Mix all ingredients with Korean carrots. Salt and season the salad with mayonnaise.
Cooking time: 10 minutes.
Ingredients
- 100 g Korean carrots;
- 2 cucumbers;
- 1 radish;
- 1 bunch of green onions;
- 1 bunch of parsley;
- 2 tablespoons olive oil;
- 1 tablespoon lemon juice;
- ½ teaspoon mustard;
- salt - to taste.
Preparation
Wash vegetables and herbs. Cut the cucumber and radish into strips or grate on a Korean carrot grater. Finely chop the greens. Combine all ingredients, salt, season with olive oil, lemon juice and mustard. Mix thoroughly and serve.
Salad with Korean carrots and beans
Ingredients
- 200 g canned red beans;
- 100 g Korean carrots;
- 100 g smoked chicken leg;
- 3 eggs;
- mayonnaise - to taste.
Preparation
While the eggs are boiling, drain the juice from the beans and combine them in a deep bowl with Korean carrots. Add diced chicken leg (can be replaced with smoked sausage).
Also cut the eggs into cubes and add to the rest of the ingredients. Season the salad with mayonnaise. Add salt if necessary.
Cooking time: 15 minutes.
Ingredients
- 200 g Korean carrots;
- 200 g crab sticks;
- 100 g hard cheese;
- 100 g mayonnaise;
- 3 eggs;
- 1 clove of garlic;
- 1 bunch of green onions;
- 1 bunch of dill;
- salt and ground black pepper - to taste.
Preparation
Boil the eggs. While they are cooling, cut the crab sticks into thin strips and grate the cheese on a coarse grater. Cut the eggs into strips or large cubes. Wash and chop the greens. Peel and press the garlic.
Combine all the ingredients together, add mayonnaise, salt and mix well.
If desired, you can add canned corn to this salad.
Cooking time: 15 minutes.
Ingredients
- 200 g Korean carrots;
- 100 g smoked sausage;
- 2 eggs;
- 1 pack of rye crackers;
- salt and mayonnaise - to taste.
Preparation
While the eggs are boiling, cut the sausage into strips. Chop the finished eggs into large cubes or strips. Combine sausage, eggs and Korean carrots. Season with salt and add croutons. It is better to take the oblong ones with the taste of bacon.
Season the salad with mayonnaise and serve.
Cooking time: 15 minutes.
Ingredients
- 500 g squid;
- 500 Korean carrots;
- 1 small onion;
- 3 cloves of garlic;
- 3 tablespoons soy sauce;
- 1 teaspoon sugar;
- 1 teaspoon ground coriander;
- ½ teaspoon ground black pepper;
- ½ teaspoon ground red pepper;
- vegetable oil for frying.
Preparation
Gut the squid, remove skin and chitinous plates. Boil them in boiling salted water for 1-3 minutes. If overcooked, the meat will be tough.
While the squid is cooling, fry the chopped onion in vegetable oil. Peel and press the garlic. Cut the cooled squid into strips and place in a bowl.
Add Korean carrots, garlic, onions and all other spices. Season with soy sauce.
The salad will be tastier if it steeps a little.
Cooking time: 25 minutes.
Ingredients
- 500 g beef liver;
- 300 g Korean carrots;
- 3 large onions;
- salt and mayonnaise - to taste;
- vegetable oil for frying.
Preparation
Peel and cut the onion into half rings. Then fry it in a small amount of vegetable oil. Wash, remove films and finely chop raw beef liver. Add it to the onion, add salt and fry for another 10 minutes. When the onions and liver have cooled, mix them with Korean carrots and season the salad with mayonnaise.
Ingredients
- 300 g chicken fillet;
- 200 g hard cheese;
- 150 g Korean carrots;
- 2 eggs;
- salt and mayonnaise - to taste.
Preparation
Boil in salted water. Boil hard-boiled eggs. While they are cooling, grate the cheese on a coarse grater. Cut the chicken and eggs into cubes.
Combine the prepared ingredients and season with mayonnaise. Or lay it out in layers: chicken, carrots, cheese, eggs. Coat each layer except the last with mayonnaise.
Salad with Korean carrots and orange
Cooking time: 40 minutes.
Ingredients
- 200 g chicken fillet;
- 200 g Korean carrots;
- 150 g hard cheese;
- 3 eggs;
- 1 orange;
- mayonnaise and salt - to taste.
Preparation
Boil the chicken in salted water. If you already have boiled fillet, the cooking time will be reduced to 10 minutes. Cut the finished chicken and peeled orange into large cubes. Boil the eggs and grate them on a coarse grater along with the cheese.
Lay out the salad in layers, coating each one with mayonnaise: chicken, Korean carrots, orange, eggs, cheese. When the salad sits for a while and soaks, it will taste even better.
Salad with Korean carrots and mushrooms
Cooking time: 50 minutes.
Ingredients
- 300 g chicken fillet;
- 200 g pickled mushrooms;
- 200 g Korean carrots;
- 100 g pitted olives;
- 100 g hard cheese;
- 2 eggs;
- greens for decoration;
- salt and mayonnaise - to taste.
Preparation
Boil chicken fillet in salted water. Hard boiled eggs. While this is cooling, wash and dice the mushrooms.
Also cut the chicken and place it on a large dish in the shape of a drop. Lubricate with mayonnaise. The next layer is mushrooms covered with mayonnaise. The third layer is chopped olives. Fourth - eggs, grated on a coarse grater and coated with mayonnaise. The fifth layer is grated cheese.
Place Korean carrots on top so that the sharp end of the drop remains uncovered. Using olives, make the hedgehog's eyes and nose. Decorate the salad with herbs and let stand for a while.
If you need to quickly prepare a delicious salad for the holiday table, I suggest using this recipe. The dish has a very simple preparation recipe, but it turns out satisfying and appetizing. The salad includes a minimal set of ingredients that combine perfectly with each other, as if complementing each other.
The salad is laid out in layers, where each ingredient carries its own flavor load. The bottom layers are Korean carrots and pickled mushrooms. The piquant taste and slight spiciness of these components perfectly smooth out delicate eggs and cheese. The salad is dressed with mayonnaise, which does not saturate all rows, but only the top ones.
Prepare products according to the list - choose only fresh and high-quality items.
Squeeze the Korean carrots well from the marinade with your hands and place them in the middle of a flat plate, forming a circle.
Place the marinated mushrooms in a sieve or colander to drain all the marinade. At the same time, select peppercorns, bay leaves and garlic, that is, all the elements that may be in the marinade. Cut the mushrooms into medium-sized segments, place them on top of the carrots, level them, and lightly brush them with mayonnaise.
Boil the eggs hard-boiled in advance, then cool them in cool water, remove the shells, and grind the whites and yolks using a fine grater. Place the resulting shavings on a layer of mushrooms and cover with mayonnaise.
Also grate hard cheese on a grater with small holes. Cover the egg layer with cheese shavings. There is no need to grease the cheese with mayonnaise.
Rinse the green onions under running water, chop them, and decorate the top of the salad with them.
Give the salad literally 20 minutes of time to soak, to do this, place it in the refrigerator, then serve. Bon appetit!
Loading...