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This content has been automatically translated from Ukrainian.
Korean cuisine is an explosion of flavors, where sweet, sour, spicy, and umami come together. Yes, the "fifth taste," also known as umami, is characteristic not only of Japanese cuisine but also of Korean cuisine. It respects fermented products, loves dishes with deep, rich flavors, and is not afraid of spices. That’s why pickled salads are a must-have element of the Korean table, as they perfectly complement both rice and meat dishes.
Using this knowledge, we tried to experiment with Korean flavors and decided to prepare a salad with enoki mushrooms. These mushrooms, also known as royal oyster mushrooms, absorb the flavors of the marinade wonderfully, becoming juicy and aromatic. Sesame, soy sauce, and rice vinegar add depth, while carrots and bell peppers provide pleasant texture and freshness. The result is a dish that combines the tenderness of mushrooms, the spiciness of the spices, and the characteristic Asian balance of salty, sour, and sweet. We will tell and show you what we came up with.
Time required: 25-30 minutes Difficulty: 2 out of 5 Cost: average
We will need:
- 250 g of enoki mushrooms
- 1 medium carrot
- ½ sweet bell pepper
- 3 cloves of garlic
- 1 tsp sesame seeds
- several green onion stalks
For the marinade:
- soy sauce - 10 ml
- rice vinegar - 10 ml
- mirin (or sugar) - 10 ml
- sesame oil - 5 ml
Preparation
Cut the enoki mushrooms into thin strips, and the carrot and pepper into julienne.
Quickly sauté the sliced enoki mushrooms in a pan until softened, do not add salt.
Finely chop the garlic and prepare the marinade:
in a bowl, mix soy sauce, rice vinegar, sesame oil, minced garlic, and mirin (can be replaced with sugar).
Add the marinade to the bowl with the vegetables and sautéed enoki mushrooms, and mix thoroughly. Let it marinate in the refrigerator for 15-20 minutes to allow all the flavors to combine.
Before serving, sprinkle the salad with sesame seeds and chopped green onions.
Enjoy your meal!
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