Homemade Korean Mushroom and Carrot Salad

These mushrooms are much cheaper than store-bought ones. And it tastes better. Cook at home! Korean snacks usually sell out on the second day if you cook them a little. So why not prepare more, because such a salad appetizer can be stored for a whole month, or even longer.
cook time: 24h
Hazel Farrow
Homemade Korean Mushroom and Carrot Salad

Nutrition Facts (per serving)

81
Calories
5g
Fat
7g
Carbs
2g
Protein

Ingredients (12 portions)

Basic:

Garlic 8 clove
Chilli (cereal) to taste
Salt 1 tsp
Sugar 3 tbsp
Ground black pepper 1 tsp
Carrot 1 kg
Vegetable oil 100 g
Champignon 800 g
Vinegar (9%) 5 tbsp

Recipe instructions

Step 1

Step 1
Prepare the food — wash the mushrooms (if large, cut into 2-4 pieces), peel and wash the carrots, measure out the spices and oil.

Step 2

Step 2
Cover the mushrooms with water and cook. From the moment of boiling, measure 5 minutes.

Step 3

Step 3
Grate the carrots using a Korean grater (or a simple coarse grater, it doesn’t really affect the taste).

Step 4

Step 4
Drain the finished mushrooms in a colander.

Step 5

Step 5
Peel the garlic. If you donʼt have garlic cloves, cut the cloves in half.

Step 6

Step 6
Add mushrooms to carrots, add oil.

Step 7

Step 7
Mix well.

Step 8

Step 8
Add salt and sugar. Stir.

Step 9

Step 9
Add two types of pepper and vinegar.

Step 10

Step 10
Finally and thoroughly mix the mushrooms with carrots, cover and marinate in the refrigerator for a day. You can immediately put the appetizer salad into jars, as for storage.

Additional rubrics

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