≡× MENU

• Water supply
• Pumps
• Water purification
• Wells
• Filters

Cooking fern in Korean. Fern in Korean cooking recipes. Useful properties and contraindications of bracken fern

Fern is widely used in oriental cuisine. First courses, second courses, and, of course, salads are prepared from it. It is believed that this product has many beneficial properties, including: strengthening the immune system, improving digestion and even rejuvenation. For us, the fern is still a curiosity. Few people even know that delicious snacks are made from it, among which Korean salted fern salad occupies a special place - spicy, spicy and fragrant. Do not deny yourself this pleasure. You should definitely try such interesting and delicious recipes.

The originality of this lies in the fact that pork is present among its main components. It is this meat that adds nutrition and richness to the appetizer. A spicy and surprisingly tasty salad will be an amazing addition to any side dishes.

Required components:

• 100 gr. dried fern;
• 300 gr. pork;
• 1 head of onion;
• 100 gr. Korean carrots;
• 4 garlic cloves;
• 10 gr. Sahara;
• 40 gr. soy sauce;
• 70 gr. oils;
• 2 gr. salt;
• 2 gr. pepper.

Cooking step by step:

1. The fern is laid out in a bowl and poured with water, a little salt is added and soaked for three hours. During this time, the fluid is changed several times.
2. The pork is washed and cut into small pieces. After grinding - pour into a frying pan, add oil and fry.
3. The onion is peeled, chopped into thin slices and attached to the meat, fried.
4. A couple of minutes after adding the onion, squeezed, soaked fern is laid out in the pan. Cover with a lid and simmer for at least ten minutes.
5. Garlic this time is peeled, finely chopped.
6. Carrots are squeezed from the brine, the strips are shortened.
7. A couple of minutes before the end of cooking, carrots, soy sauce and all the necessary spices, including salt and sugar, are added to the pan.
8. After removing from heat, pepper is added to the ingredients. Insist seven minutes and serve.

Tip: in the process of soaking the fern, be sure to periodically change the water. Only thanks to this procedure, all the bitterness leaves it.

Korean fern salad

This salad is prepared according to a classic Korean recipe. There are no frills and non-standard components in the dish. But this cannot be called a disadvantage. A classic is called a classic because it has everything that a quality dish needs. Of course, in this case, the salad turns out to be excellent and very appetizing.

Required components:

• 1 head of onion;
• 200 gr. fern;
• 100 gr. carrots in Korean;
• 3 gr. red pepper;
• 30 gr. oils;
• 60 gr. soy sauce;
• 1 bay leaf;
• 2 gr. salt.

Cooking step by step:

1. The fern is soaked in water and insisted for at least 8 hours. Only after that they are washed, laid out in a saucepan, poured with water and boiled for about five minutes.
2. Peel the onion, cut into halves of the rings and put in a pan, add oil and carrots, fry.
3. At this time, the fern is cut into strips and, after chopping, is attached to the vegetables.
4. Add some pepper and salt and stir.
5. At the end, add the remaining spices, mix and remove from heat.

Tip: to make the dish look more appetizing, you can also sprinkle it with finely chopped herbs.

Fern salad in Korean

It's just amazing flavors. The preparation is so simple that it is even surprising why in the end it turns out so tasty.

Required components:

• 250 gr. canned fern;
• 20 gr. chili pepper;
• 300 gr. carrots;
• 20 gr. oil;
• 10 gr. 9% vinegar;
• 2 gr. coriander;
• 2 gr. cumin;
• 2 gr. black pepper;
• 3 gr. salt.

Cooking step by step:

1. Carrots are immediately washed with a brush, peeled and rubbed on a special grater for Korean vegetables.
2. Chili peppers are washed, cut into small pieces.
3. Cut and fern.
4. The products are laid out in a bowl, salted and mixed.
5. Oil is poured into a saucepan, heated and vinegar, spices are added and mixed.
6. Hot dressing is poured over vegetables and insisted for 6 hours.

Tip: using a grater for chopping carrots is certainly more convenient. But if we talk about proper cooking, then you need to cut with a knife, as the Koreans themselves do.

Salad "Korean" with fern and beef

Ideal for men who, by their nature, have a negative attitude towards light vegetable snacks. But this dish is simply bound to please, because in addition to the spiciness, which is typical for all Korean recipes, it also differs in nutritional value. If I may say so, then this is a Korean interpretation in a new way.

Required components:

• 100 gr. fern;
• 200 gr. beef;
• 1 head of onion;
• 3 garlic cloves;
• 200 gr. carrots in Korean;
• 3 gr. coriander;
• 20 gr. oils;
• 4 gr. salt.

Cooking step by step:

1. The fern is poured with water and soaked for a whole night, only the next day it is washed, placed in a saucepan with water and boiled for at least ten minutes.
2. After boiling, the boiling water is decanted, the fern is crushed and fried in a pan.
3. Beef meat is washed, cut into thin strips.
4. The onion is separated from the husk, chopped into halves of the rings.
5. Pour oil into the pan and spread the beef. Only after the meat has acquired a golden color, lay out the onion and continue to fry.
6. When the onion-meat mixture is ready, add the fern and carrots squeezed from the liquid.
7. In such an interesting composition, the salad is fried a little more and all the spices and chopped garlic are added before removing from the heat.
8. Stir and insist a little.
9. If desired, additionally decorate with greens.

Salad "Korean" with fern and cucumber

In addition to the huge benefits that the salad has for the body, the dish also boasts an amazing taste. The composition is very primitive, as are many other snacks of this cuisine, but it was this fact that ensured that each of the components was as noticeable as possible and stood out with its special taste.

Required components:

• 150 gr. fresh fern;
• 1 head of onion;
• 150 gr. carrots in Korean;
• 2 large cucumbers;
• 70 gr. oils;
• 30 gr. soy sauce;
• 3 garlic cloves;
• 5 gr. pepper;
• 4 gr. salt.

Cooking step by step:

1. Fresh fern is washed and cut into pieces, the length of which is from five to six centimeters.
2. The crushed mass is placed in a saucepan and poured with boiling water, in which it is left for five minutes. Then add cold water and boil for 5 minutes after boiling, then recline in a colander.
3. The onion head is cleaned, chopped into half rings.
4. Carrots are squeezed by hand.
5. Pour the oil into the pan and add the chopped onion. Fry over low heat for a short time with constant stirring.
6. Next, carrots squeezed from the liquid are added to this pan, mixed and continue frying.
7. At the next stage, spread the fern, mix all the ingredients thoroughly and cover with a lid, under which they simmer for about ten minutes.
8. Cucumbers are washed, peeled and cut into thin sticks.
9. Vegetables languishing in a frying pan with fern are poured into a bowl, cucumbers are added.
10. Add soy sauce, chopped garlic and pepper to the dish.
11. Mix all the ingredients and transfer to a salad bowl.

Of course, it is impossible to call a fern a familiar and ordinary product that can often be found in an ordinary kitchen. But this is precisely one of the main reasons to conduct an experiment and add variety to your diet. Indeed, besides the fact that these will be original, they will also bring significant benefits to the body. These appetizers are perfect for meat dishes and as a side dish.

For the salad recipe you will need:

• fern shoots - 1kg
• vegetable oil - 50 ml
• onion - 100g
• soy sauce - 40 ml
• garlic - to taste
• a mixture of peppers and spices - 1 tbsp. l.
• carrots - 100g
• vinegar (9%) - 20 ml.

Salad Recipe:

Sort the collected fern, remove extraneous blades of grass and twigs. Cut off the lower coarsened part of the shoot. Rinse the fern shoots with water, put them in a saucepan. Pour 2 liters of water there and add 20 g of salt.

Heat the contents to a boil and cook the bracken for 5 to 10 minutes. Cooking time depends on the age of the shoots and on the desired texture of the finished salad. If there are lovers of a salad made from elastic crisp shoots of bracken, then it is enough to boil it for no longer than 5 minutes and immediately after that drain the boiling water and rinse the shoots with ice water.

Cut the onion into slices, grate the carrot on a coarse grater, and crush the garlic with a knife and chop into pieces. Its quantity can be changed from one clove to half a head.

Heat vegetable oil in a frying pan and add vegetables to it. Fry, stirring for 3-4 minutes.

Add fern to vegetables. Pour in soy sauce, vinegar. Put a mixture of peppers and spices to taste. It is very convenient to use the ready-made mixture for Korean carrots. Warm everything together for 3-4 minutes. Remove from heat and let the fern cool completely. You can serve Korean-style fern with meat and poultry dishes. Bon appetit!

Korean fern salad
Korean-style fern salad For a salad recipe, you will need: fern shoots - 1kg vegetable oil - 50 ml onion - 100g soy sauce - 40 ml garlic

Source: www.gotovim.ru

Preparation and other nuances

Many of us do not realize that the fern is eaten. The beneficial properties of the plant are due to the presence of vitamins, proteins, carbohydrates, essential oils. Fern leaves and stems are used medicinally in the treatment of gastric and endocrine diseases. The plant also has anti-radiation properties. In today's article, we will touch on another wonderful use of this herb - the use of fern in cooking.

All parts of this oriental herb are used to prepare various dishes. Fern is salted, fried, pickled. At the same time, fresh consumption of the plant is prohibited due to the content of a dangerous poison in it, which causes severe cases of poisoning, which can lead to death.

Among edible and non-dangerous ferns, two species are known: bracken, reminiscent of the taste of mushrooms, and ostrich, which is close in taste to cauliflower. Young cuttings are harvested for consumption.

Unblown fern leaves look like a snail, they can be cooked immediately (boiled), or they can be prepared for future use. To do this, they must be salted or dried, otherwise they will taste bitter and unpleasantly hard.

cooking options

Among the recipes of Korean cuisine, there are several ways to cook Korean-style fern for future use. In particular, it is salted. To do this, prepare 1 kg of cuttings and 250 g of salt.

We lay out layers of cuttings in a saucepan, thickly pouring salt. We put a plate and oppression on top. The pan should be put in a cool place and after 14 days the resulting brine should be drained.

We repeat the procedure with shifting the fern one more time, and only after that the semi-finished product is ready for storage. Before preparing salted cuttings, they must be soaked for two days, while regularly changing the water.

sharp fern

Korean cuisine recipes are distinguished by a high calorie content of the product, benefits for the body and a sharp taste, which is achieved by adding a large amount of garlic and pepper to the appetizer. This spicy salad recipe for 6 people proves it once again.

For cooking you will need:

• 2 bunches of ferns
• 20 g coriander,
• 150 ml soy sauce
• 200 ml sunflower oil,
• head of garlic (chopped)
• 2 tbsp. l. chili pepper.

Fill the fern with water, holding for about 12 hours. Then we cut the cuttings and boil for 3 minutes. Let cool and add all the ingredients listed above. We insist for two hours, after which the snack can be served on the table.

Korean fern salad

The classic Korean-style fern salad will pleasantly surprise any gourmet, and its preparation does not take much time.

The step by step recipe looks like this:

1. Soak 200 g of cuttings in water (5-6 hours), rinse, cook for 5 minutes.
2. Finely chop an onion and 2 large carrots and fry in a little oil.
3. Add chopped fern to the pan.
4. We also add spices there: 1 bay leaf, a pinch of salt, 3 g of red pepper, 60 g of soy sauce.
5. Mix everything, turn off the fire. The dish is ready!

The salad is delicious both hot and cold.

Marinated

Before marinating bracken fern, it must be boiled until crispy. Cool and cut into small pieces.

To prepare the marinade for 1 kg of cuttings, you will need:

• 3 art. l. soy sauce,
• 1 st. l. apple cider vinegar
• 2 tsp Sahara,
• a pinch of salt,
• a small head of garlic, passed through a spadefoot,
• 4–5 st. l. heated vegetable oil with the addition of 1 tsp. ground red pepper.

Mix everything thoroughly, refrigerate for 3-5 hours.

Korean-style fern with meat will be prepared in several stages:

1. First, we pass finely chopped onions, carrots, bell peppers in olive oil.
2. Throw the meat (low-fat pieces of pork) into a hot frying pan with olive oil. After frying a little and adding a tablespoon of soy sauce, pour in a small amount of water and simmer under the lid until tender.
3. Add the chopped pieces of fern to the meat for another 5 minutes.
4. Add sautéed vegetables there.
5. Next, add 2 bay leaves, 8-10 peas of allspice. Simmer another 2-3 minutes.

All ingredients of this recipe are taken in equal parts.

Korean dry fern

Dried or salted fern is more often used for cooking various dishes, as it can be stored for a long time.

For swelling, soak in water (for 12 hours) 100 g of dry bracken plant. Next, put the stems in a pan with 50 ml of oil and fry for 5-10 minutes.

• 50 ml soy sauce
• 6 garlic cloves,
• 1 st. l. chili pepper and monosodium glutamate.

Mix everything thoroughly.

Recipe for the winter

The easiest way to prepare an appetizer is to salt it (for 1 liter of water - 1 tsp of salt). If you need a ready-made snack, it’s easy to make it:

1. A bunch of fresh cuttings is cut into pieces and immersed in boiling water 4 times in a row, while allowing to cool.
2. 4 cloves of minced garlic are mixed with fern and placed in a jar for preservation.

We make marinade based on 1 liter of water:

• 1 tsp vinegar,
• 1 st. l. Sahara,
• 2 tbsp. l. salt,
• boil chili peppers and other spices to taste, pour into a jar, close.

The Korean fern recipe does not require much of your time, and an unsurpassed spicy snack will delight throughout the winter.

How easy and delicious to cook fern in Korean
How easy and delicious to cook fern in Korean. Plant preparation and other nuances. The most popular recipes and preparations for the winter.

Source: grow-me.ru

Fern in Korean

From time immemorial, the entire foreign Far East has been eating this useful plant, which is close in origin to mushrooms. There are hundreds of ways to prepare it. In the USSR, the culture of harvesting, salting and cooking edible bracken ferns was introduced by the Japanese in the 70s of the last century. They brought to the vast expanses of Siberia and the Far East a special barrel container, a salting recipe, as well as instructions for collecting fern, with standards for its acceptance. Japanese televisions, dishes and clothes appeared in the villages. Gradually, part of the fern settled in procurement offices; it appeared in cooperative stores and canteens. Fern in Korean today is still an exotic spicy snack that is gaining popularity. When salting bracken, a large amount of salt is used. Purchased salted ferns need to be soaked in several waters. Usually overnight, a bunch of ferns that have lain in the water completely gives up all the salt.

• salted fern, bunch - 1 pc.
• soy sauce - 4 tbsp. l.
• large carrots - 1 pc.
• onion - 1 pc.
• vegetable seasoning - 1 tsp
• vegetable oil - 4 tbsp. l.
• ground black pepper - 1 tsp.
• ground hot red pepper - 0.5 tsp
• sesame seeds - 0.5 tsp
• garlic, cloves - 5 pcs.

Average rating for this dish

6 people rated the recipe

Let's start cooking the fern in Korean Put a bunch of salted fern in cold water (a 5-liter pot) and leave it overnight. All the bitterness and salt will be drawn out by the water. In this form, the fern can even be tried.

Wash and peel the carrots and onions, prepare the rest of the ingredients of the dish.

Cut into small strips or grate the peeled carrots on an appropriate grater.

Cut the peeled onion into half rings.

In a deep frying pan, heat the vegetable oil and begin to simmer the sliced ​​​​carrots and onions. We mix these components and let them in vegetable oil.

Soaked fern must be cut into pieces 3-4 centimeters long. A properly harvested fern has no waste, its thick part is always soft, and the flower has its own, unusual flavor.

We put vegetable seasoning, a pinch of sesame seeds, hot ingredients (peppers) and soy sauce in a saucepan. Pour the fern slices on top and mix everything. We bring to a boil.

Add chopped garlic and mix everything. Simmer the fern for no more than 2 minutes. It almost instantly absorbs soy sauce and all the flavors of vegetables and seasonings. If you come across recipes where soaked fern is boiled for half an hour and stewed for another half an hour, these are recipes for making cotton tops, and not Korean-style crispy fern.

The appetizer "Korean Fern" is ready. This dish can be eaten hot or cold.

Fern in Korean
Fern in Korean today is still an exotic spicy snack that is gaining popularity. When salting bracken, a large amount of salt is used. Purchased…

Source: itsfood.ru

Fern in Korean, the recipes for which are presented in this material, has a pleasant rich and spicy taste. To decorate snacks, fresh, dried or salted plant shoots are used, which can be purchased in specialized departments of stores.

How to cook fern in Korean?

Before cooking fern in Korean, you need to familiarize yourself with the basic information on processing a valuable product.

1. If fresh shoots are in your hands, do not rush to put them into action right away. Initially, the plant must be soaked in water for a couple of hours, and then boiled for 10-15 minutes.
2. Dried or salted fern also needs to be kept in water for 10-12 hours before being used for its intended purpose.
3. When decorating fern dishes in Korean, it is preferable to strictly follow the stated technology and allow deviations only in terms of the amount of hot pepper or spices.

Korean pickled fern

In the Far East, in early spring, it is customary to collect young shoots of a valuable plant, tie them in bunches and salt them in a strong solution of salt and water. A lot of healthy, tasty and nutritious dishes are prepared from such a blank, one of which is the Korean bracken fern, which will be discussed in this recipe.

• salted bracken fern - 1 bunch,
• onion - 0.5 pcs.,
• soy sauce and oil - 3 tbsp. spoons,
• garlic - 2-3 teeth,
• dry herb mix - 1 tbsp. the spoon,
• chili pepper - to taste.

1. The fern is soaked for 12 hours, changing the water several times, after which it is cut into fragments.
2. Saute onion in oil, add shoots, herbs, soy sauce, chili and garlic, fry for 2 minutes.
3. After cooling, the dish will infuse and be ready.

Korean spicy fern

As a rule, Korean-style fern is a cooking recipe that involves getting a spicy-tasting snack. 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 peppers and garlic, which is added at the final stage of cooking.

• salted fern - 1 bunch,
• coriander - 10 g,
• soy sauce - 75 ml,
• vegetable oil - 100 ml,
• garlic - 4-5 cloves,
• chili pepper - 1 tbsp. the spoon.

1. Preparation of bracken fern in Korean begins with soaking the base product. Pour the beam with water and incubate for 12 hours.
2. The shoots are cut into fragments, poured with a portion of clean water and boiled after boiling for 3 minutes.
3. The product is poured onto a sieve, allowed to drain, oil, sauce, coriander, garlic, chili are added.
4. After a couple of hours, the appetizer will infuse and be ready for tasting.

Korean-style fern with meat - recipe

Spicy and satisfying you get a Korean-style fern with meat. Pork is often used to implement the recipe, but the appetizer will be no less tasty with beef or chicken. Slightly frozen fillet is cut into thin strips, seasoned with spices if desired and fried in oil until a delicious blush.

• salted fern - 400-500 g,
• meat - 0.5 kg,
• onion - 200 g,
• soy sauce - 75 ml,
• oil - 50 ml,
• garlic - 4-5 cloves,
• ketchup and soy sauce - 2 tbsp. spoons,
• chili - a pinch.

1. Soak, boil for 3 minutes, then drain and cut the fern.
2. Prepared meat is fried in oil, adding chopped onion at the end.
3. Put the shoots in the pan, the rest of the ingredients from the list, stir, warm up for a minute, let it brew for half an hour.

How to cook dry fern in Korean?

Equally, like salty, Korean-style dry fern will turn out delicious. The initial product is pre-soaked in water for 12 hours to swell, after which it is thoroughly washed and used to decorate delicious snacks. It is customary to add a little monosodium glutamate to such compositions to enhance the taste.

• dried fern - 100 g,
• soy sauce - 50 ml,
• vegetable oil - 50 ml,
• garlic - 4-5 cloves,
• ground chili pepper and monosodium glutamate - 1 tbsp. spoon.

1. Preparation of fern in Korean begins with soaking the original product.
2. The swollen shoots are drained onto a sieve, allowed to drain and spread in a frying pan with heated oil.
3. Fry the contents, stirring, for 10 minutes, add garlic, chili, soy sauce, glutamate, mix, let it brew.

Korean Fresh Fern Salad - Recipe

Fresh fern in a Korean-style salad, recipes for which are less common than from a salted or dried product, is easier and faster to prepare, and the taste is more tender and aromatic. Therefore, if it is possible to use fresh raw materials, be sure to use it by taking this recipe into service.

• fresh fern - 200 g,
• carrots in Korean and onions - 150 g each,
• olive oil - 50 ml,
• garlic - 4 cloves,
• dill and parsley - 1 bunch,
• salt, pepper, seasonings.

1. The fern is soaked a little, cut, boiled for 3-5 minutes in water, poured onto a sieve.
2. Carrots are mixed with garlic, seasonings, shoots, salt and onion sautéed in oil are added.
3. After a couple of hours, Korean-style fern salad with carrots will infuse and be ready.

Korean salted fern salad

If there are no fresh shoots, it doesn’t matter, and Korean-style salted fern with soy sauce will turn out to be very worthy in taste. As in the previous case, the base product is combined with carrots prepared in advance according to an Asian recipe. For more spiciness, you can supplement the appetizer with finely chopped chili peppers.

• salted fern - 1-2 bunches,
• carrots in Korean - 200 g,
• olive oil - 40 ml,
• onions - 2 pcs.,
• garlic - 2 cloves,
• soy sauce - 20 ml,
• chili pepper - to taste.

1. The fern is soaked, dried, cut into fragments.
2. Lay the shoots in a pan with onion sautéed in oil and fry for 5 minutes.
3. Add carrots, soy sauce, chili, mix and let it brew.

Fern in Korean for the winter

It is advisable to prepare freshly picked young shoots of fern for future use, because the harvest period is very short. You can simply pickle them in brine, taking 1 teaspoon of salt for 1 liter of water, or you can immediately make a ready-made appetizer with oriental flavor. Harvesting a fern in Korean does not take much time, and the result will please.

• fresh fern shoots
• water - 1 l,
• vinegar essence 70% - 1 teaspoon,
• sugar - 1 tbsp. the spoon,
• salt - 2 tbsp. spoons,
• garlic - 4 cloves,
• chili pepper, spices.

1. Fern shoots are cut into fragments and poured with boiling water 4 times, each time allowing to cool.
2. Spread the fern along with garlic in jars, pour boiling water over it again, drain it after 15 minutes and pour boiling marinade over it.
3. Seal the containers and leave to cool completely under the covers.

Fern in Korean - recipes for cooking delicious and savory dishes
Korean-style fern - recipes for cooking delicious and savory dishes Korean-style fern, the cooking recipes of which are presented in this material, has a pleasant rich and spicy

Fern dishes are very popular in Far Eastern cuisine. With the addition of such an ingredient, food acquires not only a unique taste, but also a lot of useful properties. Korean fern is one of the most delicious, fragrant and unusual snacks.

Many of us do not realize that the fern is eaten. The beneficial properties of the plant are due to the presence of vitamins, proteins, carbohydrates, essential oils. Fern leaves and stems are used medicinally in the treatment of gastric and endocrine diseases. The plant also has anti-radiation properties. In today's article, we will touch on another wonderful use of this herb - the use of fern in cooking.

All parts of this oriental herb are used to prepare various dishes. Fern is salted, fried, pickled. At the same time, fresh consumption of the plant is prohibited due to the content of a dangerous poison in it, which causes severe cases of poisoning, which can lead to death.

Among edible and non-dangerous ferns, two types are known: reminiscent of the taste of mushrooms, and ostrich, which is close in taste to cauliflower. Young cuttings are harvested for consumption.

Unblown fern leaves look like a snail, they can be cooked immediately (boiled), or they can be prepared for future use. To do this, they must be salted or dried, otherwise they will taste bitter and unpleasantly hard.

Video "Fern in Korean"

From this video you will learn the recipe for cooking this plant in Korean.

cooking options

Among the recipes of Korean cuisine, there are several ways to cook Korean-style fern for future use. In particular, it is salted. To do this, prepare 1 kg of cuttings and 250 g of salt.

We lay out layers of cuttings in a saucepan, thickly pouring salt. We put a plate and oppression on top. The pan should be put in a cool place and after 14 days the resulting brine should be drained.

We repeat the procedure with shifting the fern one more time, and only after that the semi-finished product is ready for storage. Before preparing salted cuttings, they must be soaked for two days, while regularly changing the water.

sharp fern

Korean cuisine recipes are distinguished by a high calorie content of the product, benefits for the body and a sharp taste, which is achieved by adding a large amount of garlic and pepper to the appetizer. This spicy salad recipe for 6 people proves it once again.

For cooking you will need:

• 2 bunches of ferns;
• 20 g coriander;
• 150 ml soy sauce;
• 200 ml sunflower oil;
• a head of garlic (chopped);
• 2 tbsp. l. chili pepper.

Fill the fern with water, holding for about 12 hours. Then we cut the cuttings and boil for 3 minutes. Let cool and add all the ingredients listed above. We insist for two hours, after which the snack can be served on the table.

Korean fern salad

The classic Korean-style fern salad will pleasantly surprise any gourmet, and its preparation does not take much time.

The step by step recipe looks like this:

1. Soak 200 g of cuttings in water (5-6 hours), rinse, cook for 5 minutes.
2. Finely chop an onion and 2 large carrots and fry in a little oil.
3. Add chopped fern to the pan.
4. We also add spices there: 1 bay leaf, a pinch of salt, 3 g of red pepper, 60 g of soy sauce.
5. Mix everything, turn off the fire. The dish is ready!

The salad is delicious both hot and cold.

Marinated

Before marinating bracken fern, it must be boiled until crispy. Cool and cut into small pieces.

To prepare the marinade for 1 kg of cuttings, you will need:

• 3 art. l. soy sauce;
• 1 st. l. apple cider vinegar;
• 2 tsp Sahara;
• a pinch of salt;
• a small head of garlic, passed through a spadefoot;
• 4–5 st. l. heated vegetable oil with the addition of 1 tsp. ground red pepper.

Mix everything thoroughly, refrigerate for 3-5 hours.

With meat

Korean-style fern with meat will be prepared in several stages:

1. First, we pass finely chopped onions, carrots, bell peppers in olive oil.
2. Throw the meat (low-fat pieces of pork) into a hot frying pan with olive oil. After frying a little and adding a tablespoon of soy sauce, pour in a small amount of water and simmer under the lid until tender.
3. Add the chopped pieces of fern to the meat for another 5 minutes.
4. Add sautéed vegetables there.
5. Next, add 2 bay leaves, 8-10 peas of allspice. Simmer another 2-3 minutes.

All ingredients of this recipe are taken in equal parts.

Korean dry fern

Dried or salted fern is more often used for cooking various dishes, as it can be stored for a long time.

For swelling, soak in water (for 12 hours) 100 g of dry bracken plant. Next, put the stems in a pan with 50 ml of oil and fry for 5-10 minutes.

Now add:

• 50 ml soy sauce;
• 6 cloves of garlic;
• 1 st. l. chili pepper and monosodium glutamate.

Mix everything thoroughly.

Recipe for the winter

The easiest way to prepare an appetizer is to salt it (for 1 liter of water - 1 tsp of salt). If you need a ready-made snack, it’s easy to make it:

1. A bunch of fresh cuttings is cut into pieces and immersed in boiling water 4 times in a row, while allowing to cool.
2. 4 cloves of minced garlic are mixed with fern and placed in a jar for preservation.

We make marinade based on 1 liter of water:

• 1 tsp vinegar;
• 1 st. l. Sahara;
• 2 tbsp. l. salt;
• boil chili peppers and other spices to taste, pour into a jar, close.

The Korean fern recipe does not require much of your time, and an unsurpassed spicy snack will delight throughout the winter.

The most common bracken, which grows in birch forests, is a valuable food product in all cuisines of the peoples of the Far East. In Siberia, on the initiative of the Japanese, the mass harvesting of fern began in the distant 70s of the last century. Procurers sported Japanese jackets and watched Japanese televisions. Gradually, from that time on, they began to taste the fern and cook dishes from it, even in public catering. Bracken fern is harvested in early spring, tied into bunches and salted in the strongest saline solution. Bitterness gradually comes out of it, and this plant, close in nature to mushrooms, becomes edible. After purchase, a bunch of ferns weighing approximately 500 g must be soaked for at least 10 hours in cold water. There are a lot of recipes for cooking fern in Korean. Here is a cooking option with a minimum of vegetables.

Easy

Ingredients

• bracken fern - 1 bunch;
• onion - 0.5 heads;
• seasoning 12 herbs - 1 tbsp. l.;
• soy sauce - 3 tbsp. l.;
• vegetable oil - 3 tbsp. l.;
• garlic and chili pepper - to taste.

Cooking

To prepare Korean-style fern, you need to soak a bunch of salted fern in cold water.


Let's prepare a vegetable seasoning (you can take any complex seasonings from different herbs and spices), vegetable oil, onions and soy sauce, which the fern will absorb.


Spicy ingredients, of course, are abundant in all Korean dishes, but if there are children in the family, then red chili peppers can be omitted. It is enough to crush a couple of cloves of garlic.


We clean and cut the onion into half rings.


Pour vegetable oil into the pan and begin to sauté the chopped onion.

Cut the whole fern into pieces 3-5 centimeters long.


We spread the cutting of the fern in a frying pan, where the onion has already been fried quite well. Add a tablespoon of dry seasoning.


Pour soy sauce into the pan, add hot red pepper (if necessary) and crushed garlic. Mix everything thoroughly and simmer for no more than 2-3 minutes. If this time is increased, the fern will turn into soft, featureless grass. The fact is that it should slightly “crunch” on the teeth. Remove the pan from the heat and let the dish cool and soak in the juices.


Fern bracken in Korean is ready. We put it in small salad bowls and serve it on the table with any dishes as a cold appetizer or salad. The pleasant mushroom taste sensation from the fern prepared in this way increases the ranks of fans of this dish.

A bit of an introduction: In Korea, China, Japan and Russia, young fern leaves and shoots that have not yet unfolded (bracket and osmund varieties) are used for food. The fern grows in the forest, and in appearance it looks like an ordinary indoor fern.

Fern is an unusual dish, much loved by connoisseurs and residents of the Far East. In the western part of Russia, the dish can be found in Korean stalls - but there the fern is sold in a salty form, and this is not as tasty as preparing dried fern.

Dried fern is sent to me by fellow countrymen from Sakhalin, since in our city and district it does not grow and is not for sale. Is it possible to order delivery from Moscow from online stores.

So let's get started.

Dried fern looks like this.

Lightly rinse the fern under the tap.

And soak the fern overnight in a saucepan so that it swells.

We recline in a colander and rinse.

For fern, you need ajinomoto - these are white crystals of monosodium glutomate - or in other words, a flavor enhancer.
To date, there is no evidence of the negative effects of monosodium glutamate on the human body when eaten in reasonable quantities.

Pour some vegetable oil into a hot frying pan.

We spread the fern in a pan and fry-stew for 1015 minutes - it should become soft, but not break apart.

Add ajinomoto and stir.

Add red pepper - I have coarsely ground chili peppers.

Add crushed garlic and stir.