Fern dishes are still exotic on our table. However, this low-calorie product contains many useful substances: easily digestible proteins, riboflavin, nicotinic, glutamic and aspartic acids, as well as iodine, copper, phosphorus, calcium and other microelements necessary for the body. In the Far East and Korea, the fern is deservedly popular. It is dried, salted, added to soups, stews and salads.
Korean fern salad recipe
To make a traditional Korean fern salad you will need:
- 200 g of salted fern;
- 2 heads of onions;
- 2 cloves of garlic;
- 1 tsp ground coriander seeds;
- 1 bunch of cilantro;
- 2 tbsp. l. soy sauce;
- 8 tbsp. l. vegetable oil;
- salt;
- 1 tsp ground red pepper;
- ½ tsp. ground black pepper
Salted fern is ideal for this dish, but if not available, dried fern can be used. Before cooking, be sure to soak the fern (salted or dried) in hot boiled water and leave it for 10 hours. After this time, fold the fern in a colander and let the water drain.
Then pour cold water into a saucepan and bring to a boil. As soon as the water boils, dip the fern in a saucepan and boil for 5-10 minutes. Then fold the fern back in a colander.
Pour vegetable oil into a deep frying pan, put on low heat and heat it up. Fry onions, chopped into thin rings, in oil until golden brown. Once the onions are fried and have a pleasant color, add ground coriander, black and red peppers to it. Mix everything well and place the fern in the pan.
Pour in the soy sauce, add the chopped garlic, season with salt to taste and stir again. Cook the fern for 5 minutes, stirring continuously. Then cover the pan with a lid, reduce heat to low and simmer the fern salad for another 5 minutes.
Then remove the dish from the heat. Add finely chopped cilantro to the fern and stir together. Season with salt and pepper if necessary. It is also customary to add sodium glutamate to Korean fern salad, which gives the dishes a rich taste. But you can do without this additive.
The finished dish must be infused for 5-6 hours, after which it can be consumed. Fern salad goes well with boiled rice.
Fern salad "Spring" recipe
Although salads are usually prepared from dried or salted fern, that is, harvested for future use, this plant can only be harvested in spring or early summer, since only young fern leaves are used for food. Therefore, fern salads often create a spring mood. To prepare the "Spring" salad, you need to take:
- 200 g of fern;
- 3 hard-boiled eggs;
- 2 fresh cucumbers;
- 1 bell pepper;
- 1 head of onion;
- 4 cloves of garlic;
- vegetable oil.
Soak the salted fern in hot water for 4 hours. Then drain the water and soak the fern for another 2 hours in new water. Peel the onions and cut into thin rings. Pour vegetable oil into the pan, heat it and fry the onion until soft. Then put the soaked fern in a skillet and fry it with the onions for 10 minutes over medium heat.
Add chopped garlic cloves and chopped bell peppers to the skillet. Mix everything well and fry for 2-3 minutes. Then remove the pan from the heat.
Combine the garlic-fried onions, ferns and bell peppers with finely diced fresh cucumbers and chopped eggs. Stir all ingredients thoroughly. Spring salad is served warm.
