Fern cooking recipes. Fresh bracken with pork recipe
Before using bracken fern for cooking, it is necessary to pre-process it, the purpose of which is to get rid of the bitter taste inherent in fresh fern, and to remove excess salt from salted fern. There are two main ways to prepare fern: soaking and boiling.
Fresh fern The bracken is placed in a container with cold, slightly salted water for a day. The water is changed periodically. After soaking, the fern must be placed in a pan of boiling water and boiled (from the moment of boiling) for 2-3 minutes. after which it can be stewed or fried.
If you don’t have time to soak, then the fern can be boiled in two or three steps. To do this, cut it into pieces of the required length, pour cold salted water, bring to a boil and drain in a colander. The procedure is repeated two or three times until the bitter taste goes away. It is very important not to let the fern boil, since fresh rachis quickly boils, becomes soft and, upon subsequent cooking, turns into a mush that is unpleasant to eat, and also loses its inherent mushroom flavor.
salt fern it is necessary to soak well in fresh water to remove excess salt (there should be no bitterness in a properly salted fern). They usually soak for 12-15 hours, changing the water as often as possible. In any case, the saltiness is determined by taste (the fern should become almost bland), bearing in mind that when using seasonings containing salt, the dish may turn out to be over-salted. You can speed up the desalting process by pouring hot (80-90˚C) water over the salted fern. The procedure is repeated 2-3 times every 20-30 minutes. Salted fern tolerates heat treatment more resistantly than fresh fern, so after soaking the fern can also be boiled for 3-5 minutes. and use for preparing various salads, frying or stewing.
Dried fern
To prepare, dried fern must first be soaked, changing the water several times, and then boiled. Here we can draw an analogy with the preparation of dried mushrooms, the only difference being that the water in which the fern was soaked is not used for further preparation.
Cooking recipes
At the second stage, the fern is used to prepare a wide variety of dishes. It can be fried, stewed, used for salads, casseroles, or as a filling for dumplings and pies. In general, fern opens up a vast field for culinary imagination. Here are some of the most traditional recipes, then experiment yourself:
Fried fern.
Place the fern, cut into pieces of the required length (usually 3-5 cm), into a well-heated frying pan with vegetable oil or fat. Fry with the lid slightly open (or without), stirring occasionally to evaporate excess moisture. When the fern stops stewing and begins to fry, add pre-blanched onions and increase the stirring frequency until cooked. The degree of readiness is determined by individual tastes - you can just lightly fry the fern, you can bring it to a crispy state. Try different options. At the end of cooking, you can add finely chopped garlic, and use carrots, bell peppers, tomatoes and other vegetables along with onions. You can also pour egg on the fern or sprinkle with grated cheese. You can use any seasonings to suit your taste, but I would not recommend formulations that include bitter ingredients. You also need to be careful with bay leaves. If you use soaked salted fern for cooking, you need to be more careful with salt and seasonings containing salt. It is better to add salt at the end, after tasting it.
Fern stewed with meat.
To prepare this dish we will need the following ingredients in equal quantitative proportions:
salted or fresh fern
vegetables (onions, carrots, sweet peppers).
Any meat can be used, but in my opinion, pork that is not too fatty is best.
Cut the meat into small pieces, quickly fry in a very hot frying pan with vegetable oil until golden brown, add a little water, cover with a lid and simmer over low heat until cooked. Cut the prepared fern into 4-5 cm pieces, add to the meat, mix thoroughly and simmer for 5-7 minutes, stirring occasionally. Then add to the dish previously separately fried onions with carrots and sweet peppers, spices, a little bay leaf, allspice (peas), mix and simmer for another three minutes. Add finely chopped garlic, stir again, remove from heat, close with a lid and let it brew for a while.
Soy sauce gives the dish a special taste, which is best added in two stages: during the process of stewing the meat and at the time of mixing the fern with vegetables. Considering that soy sauce is a fairly salty product, you should not use regular salt or seasonings containing salt.
You can use any side dish for the dish, it all depends on personal preference. I find that rice works best for this dish.
An important point: when using fresh fern, do not overcook it at the preliminary preparation stage. It is best to soak it thoroughly and just simmer it in boiling water. Otherwise, you will end up with an unattractive-looking mess.
It's no secret that fried fern tastes like mushrooms. This tasty product has an excellent range of healthy nutrients and will certainly add variety to your everyday lunch. You can read about the benefits of fern in this article under the recipe with photo.
Ingredients:
How to fry a fern
1 . Salted fern must be kept in water for 10-12 hours. Remove from the package, rinse in cool water, place the fern in a bowl and cover with cold water.
2 . Cut the stems into 1-inch strips. Peel the onions and carrots, chop (chop or grate on a coarse grater).
3 . Place onions and carrots in a heated frying pan. Sauté (fry until soft) for 1-2 minutes. Then add the fern, stir and fry over medium heat for about 10 minutes. Excess moisture will evaporate and the fern will change color slightly. Don't overdry or overcook, it won't be tasty. Fern fried with vegetables should turn out juicy. 1-2 minutes before turning off the heat, add finely chopped garlic.
Delicious fried fern is ready
Bon appetit!
Despite the fact that in most European countries fern is considered exotic, in the countries of the Far East it is an almost everyday food product. Well, at least his presence on the table does not surprise anyone. Recently, bracken fern has increasingly appeared in the diet of residents of the Russian eastern borders.
About the benefits of the product
Bracken fern is a common plant. You can meet it in forests throughout the Eurasian continent. But, as mentioned above, ferns are consumed mainly by residents of the easternmost part of the continent. And this is somewhat surprising, since this plant has many beneficial properties.
It's worth starting with vitamins. There are quite a lot of them in fern, especially vitamins A, C, B2 and B3. Fern also contains a lot of minerals: potassium, magnesium, iodine, iron, manganese and copper. Thanks to this, eating this plant helps strengthen the immune system, lower cholesterol levels, and improve digestion.
Fern helps stop inflammatory processes. In addition, it also has a sedative effect. And Japanese scientists have proven that eating fern helps remove radionuclides from the body.
However, it is worth knowing that only young shoots of fern are used in cooking, which have not yet unfolded and resemble in appearance a coiled clock spring. But the leaves of adult plants can no longer be eaten. Not only do they taste very bitter, but they can also cause poisoning.
Harvesting and pre-preparation of ferns
The fern harvest period is very short - only 5-6 days at the end of April or beginning of May. It is also impossible to store collected sprouts for a long time. After 2-3 days they become unfit for food. Fern can be harvested in two ways: salted and dried.
To pickle, just boil the sprouts for 7-10 minutes in lightly salted water. After this, they must be placed in jars and filled with brine (2 full tablespoons for every liter of water). Roll up the jars, turn them over and let cool. Then they can be put in the refrigerator.
To dry, the fern must also be boiled, then placed in a colander and allowed to drain. Then the sprouts need to be laid out on paper in a cool, ventilated place. The fern takes about 4 days to dry. In this case, the sprouts must be turned over periodically so that they dry evenly. Place the prepared product in fabric bags and store in a cool place.
If you plan to use the fern right away, then it will also have to be prepared. To do this, freshly harvested shoots must be cleared of debris and soaked in salted water until dry. During this time, the water will need to be changed a couple of times. This will remove some of the bitterness that young plants may have. After this, the fern should be boiled for about 2-3 minutes in water with some (not very large) amount of salt. Place the prepared sprouts in a colander. The fern is now ready for further use to prepare a wide variety of dishes.
Fried fern, popular recipes
Fern is used quite widely in cooking. It can be added to frying and stewing, or it can be added for taste to a variety of soups. Fern is also good as an excellent side dish, both for all types of meat and fish dishes. If you grind the prepared sprouts in a blender, it can be an excellent addition to a wide variety of sauces. And all this is due to the fact that this plant has a characteristic mushroom taste. But in this material we will talk about only one method of preparing fern - frying.
Fried fern with onions
The simplest thing you can do with fern is to fry it with onions. The taste will be almost the same as mushrooms fried with onions. This dish can be eaten plain, seasoned with mayonnaise or sour cream, or as a side dish or aromatic addition to meat. To prepare it you will need:
- fern – 500 g;
- onion – 2 small heads;
- salt - to taste.
Prepare the fern using the above method, rinse with cold water and cut into small pieces (no more than 5 cm). Cut the onion into half rings and lightly fry in vegetable oil. Then add the fern sprouts and simmer for another 10-15 minutes until cooked.
Roasted fern with vegetables
Ferns can be fried with more than just onions. It goes well with other vegetables, for example: carrots. This dish can be served for lunch or dinner with rice or pasta, or it can be eaten with meat or fish as a side dish. In this form, the fern will perfectly complement even basic fried eggs. To fry fern with vegetables you will need:
- fern – 500 g;
- carrots - 2 medium roots or 1 large;
- onion – 2 small heads;
- garlic – 2-3 cloves;
- vegetable oil - for frying;
- salt - to taste.
Prepare fern shoots as described above, i.e. soak and then cook a little. Peel the carrots and cut into cubes. The size of the cubes does not matter much, but the smaller they are, the tastier the finished dish will be. Finely chop the onion and garlic. Fry chopped vegetables in vegetable oil until golden brown. After this, add fern sprouts to them and fry until tender, stirring the contents of the pan occasionally.
Korean fried fern
In this form, fried fern will be an excellent cold appetizer. Although in this case it can be served as a side dish for a variety of dishes. To prepare this work of art of oriental culinary experts you need to prepare:
- fern – 400 g;
- onion – 1 medium-sized head;
- garlic – 3-4 cloves;
- soy sauce – 4 tablespoons;
- Korean carrot seasoning – 1 tablespoon;
- vegetable oil - for frying;
- chili pepper and salt - to taste.
Fry finely chopped onion in a small amount of oil until it turns golden. Cut the previously prepared fern shoots into pieces and add them to the onion. Immediately add soy sauce, crushed garlic, seasoning and chili pepper to the pan. Mix the contents thoroughly and simmer with the lid closed for a couple of minutes.
Fried fern with egg
In this case, the result is not just fried fern, but an excellent independent dish with an unusually tasty sauce. To prepare it you need to have in the house:
- fern – 750 g;
- onion – 2 small heads;
- broth – 100 ml;
- sour cream – 150 ml;
- flour – 1 teaspoon;
- eggs – 3 pcs.;
- butter - for frying;
- chili pepper and salt - to taste.
Finely chop the fern shoots, mix with chopped onion and fry in oil. Then pour the flour into the pan, stir, pour in the broth, stir again and cook until the fern pieces become soft. Season the resulting dish with pepper, salt and sour cream.
Boil the eggs hard, cool, peel, cut into circles and place on a dish. Top with fried bracken and gravy and serve immediately.
Fried fern with potatoes
Since fern has a characteristic mushroom flavor, it goes well with potatoes. For this dish you need to stock up:
- fern – 250-300 g;
- potatoes – 500 g;
- vegetable oil - for frying;
- black pepper and salt - to taste.
Prepare the fern properly, cut into small pieces and fry in oil for about 5 minutes. Then add potato cubes to the frying pan, fry until lightly browned, add salt and pepper, cover and fry until the potatoes are completely cooked. The dish must be stirred periodically.
This recipe does not require the addition of additional ingredients. However, no one forbids adding onions to potatoes. Of course, if the household likes it better.
Video recipe on how to fry fern
ORLYAK - AN EXCELLENT DISH OF THE FAR EASTERN
This exquisite dish of Far Eastern cuisine is known not only to Far Easterners, but also to famous chefs. They talk about the incredible usefulness of fern, that this dish is simple and tasty, and if you collect the fern yourself, it’s also cheap. By the way: for sophistication you need bracken; it is collected in May-June exclusively at the stage of milky maturity, when it crawls out of the ground in the form of a snail, i.e. the leaves have not yet unfurled.
CROWN DISH: FERN WITH MEAT
Soak the salted bracken fern in water in advance (fresh ones also need to be soaked for several hours to remove the bitterness). Taste it - it should be completely bland. Cut the fern into pieces of 4-5 cm. Cut the beef pulp into thin small slices and lightly marinate (ground black pepper, a tablespoon of any vegetable oil), soy sauce. Do not salt the meat. Chop the onion and fry it until golden brown in a preheated frying pan with vegetable oil. Place the onion in a separate bowl. Heat the frying pan high and quickly fry the meat (5-10 minutes). Add the fern to the meat and fry for 5-7 minutes, the finished fern should still be slightly crunchy inside. Add fried onions. Season with soy sauce. Stir. If necessary, add salt to taste. Turn off the heat, cover with a lid and let stand for 5 minutes. This fern is served both hot and cold.
SALADS WITH BRANCH
Delicious
100 g salted fern, 100 g krill meat (or small shrimp), 200 g potatoes, 100 g onions, 80 g butter, 100 g tomato sauce, herbs, spices. Lightly fry the krill (shrimp) meat in butter or margarine, combine with sautéed onions. Separately, fry the potatoes cut into medium cubes until half cooked and add shrimp or krill with onions to the meat. The salted fern must first be soaked, changing the water, for 2 hours, then boiled for 12-15 minutes, cooled, and cut into small pieces. Combine everything, add tomato sauce and simmer until tender for 15-20 minutes.
Taiga
For 400 g of fern - 120 g of onions, 100 g of carrots, 3 cloves of garlic, 5 g of salt, 15 g of sugar, 15 g of vinegar. Soak the fern in cold water, cut into small pieces, add salt, sugar, vinegar, garlic, fry the onions and carrots in vegetable oil, mix with the fern. Let it brew for 1-2 hours.
Oriental
50 g fern, 50 g boiled squid, 50 g pickled cucumbers, 40 g boiled rice, green onions, parsley and mayonnaise to taste. Cut into strips and mix, place in a heap on a plate, garnish with egg, squid and herbs.
Fern with eggs and rice
3 tbsp. l. boiled rice, 3 tbsp. l. fried fern, 2 pickled peeled cucumbers, 1 hard-boiled egg, green onions, mayonnaise and parsley to taste. Chop the rice, pickles, fried bracken and green onions, season with some mayonnaise, place in a heap in a salad bowl, pour over the rest of the mayonnaise, garnish with egg and parsley.
Bracken with sesame and carrots
400 g fern, 1 small carrot, 1 small onion, 2 g red pepper, 2 bay leaves, a little sesame oil and soy sauce to taste. Soak the bracken for a day, boil for 5 minutes, chop, fry in a roast. oil with carrots, onions, red pepper, sesame seeds and bay leaf. Then put everything into a salad bowl, season with soy sauce and mix.
Fern in Chinese.
400 g fern, 110 g onions, 200 g pork, soy sauce. Cut the meat into small cubes and fry. Place the fern in boiling water for a couple of minutes. Fry the onion until golden brown, add it to the meat. Cut the bracken into pieces about 5 cm, add it to the meat and pour soy sauce over everything. The dish is ready when the bracken is hot.
Fern in Korean.
For 200 g of fern - 60 g of onion, soy sauce, sesame seeds, salt. Boil the fern soaked in water for 5 minutes. Cut the onion into rings, lightly fry them. oil, then add the fern and fry over low heat. After frying, add soy sauce, sesame seeds and salt to taste. Cool, place in a salad bowl and serve.
Fern with sausage
200 g bracken, 100 g half-smoked sausage, 1 fresh cucumber, onion, a little dill and parsley, 2 tbsp. l. mayonnaise, salt. Cut the soaked bracken and fry it in a saucepan. oil, add cucumber and sausage cut into strips, place in a salad bowl, adding sautéed onions, salt, mayonnaise, garnish with herbs.
Just with egg
200 g fern, 2 eggs, 1 onion, mayonnaise. Boil the bracken in salted water, cut into small pieces, onion into half rings, finely chop hard-boiled eggs, mix everything, season with mayonnaise.
SOUPS
Rice with fern
180 g of salted fern, 60 g of rice, 1 onion, a little cooking fat, garlic and herbs, 1 liter of broth. Bring the broth to a boil, add the washed rice and cook until tender. 5 minutes before readiness, add fried fern, sautéed onions and spices. Add crushed garlic to the finished soup and sprinkle with herbs.
With potatoes and fern
For 280 g of fern - 40 g of carrots, 150 g of potatoes, 800 g of broth or water, 50 g of sour cream, a little onion, leek, vegetable oil. butter, tomato paste, table margarine. Cut the potatoes into cubes, vegetables into strips. Sauté onions and carrots in fat, adding tomatoes. pasta. Fry the fern, add potatoes, onions and vegetables to the boiling broth, and 10 minutes before readiness add the fried fern, spices and salt.
With bacon and fern
400 g fern, 1 onion, 100 g bacon, a little premium flour, 100 g sour cream or cream. Fry the pieces of bacon with chopped onion, adding pieces of fern. Simmer for about half an hour, add meat or vegetable broth, cook for another 20 minutes. Season the soup with flour, sour cream, and bring to a boil. Serve it hot.
Fern noodle soup
Per serving: 40 g fern, 1/4 egg, 40 g homemade noodles, 35 g wheat flour, 20 g onions, a little salt and fat. Add flour, salt, raw egg into cold water and mix well. Leave the dough for 10 minutes, then roll out thinly and chop, dry the noodles a little. Place the noodles into the boiling meat broth, after a couple of minutes add the fern fried with onions.
HOW TO PREPARE FERN?
1. SALTE
It is salted with a large amount of salt under pressure, after which it is stored in brine even at room temperature, for example, in an ordinary enamel bucket.
2. SOAK AND FREEZE
ADVICE FROM ALEXANDRA NABOKOVA
I soak the fern in water for several hours, rinse it, then put it in bags when wet. Without salt! I keep it like this in the freezer. It keeps well all winter.
I took a bag of fern into the frying pan, added chopped carrots, a little butter, salt - and that’s it! It turns out very tasty even with such a simple recipe. But everyone can add whatever they like to the fern - onions, peppers, potatoes, tomatoes...
Before using bracken fern for cooking, it is necessary to pre-process it, the purpose of which is to get rid of the bitter taste inherent in fresh fern, and to remove excess salt from salted fern. There are two main ways to prepare fern: soaking and boiling.
Fresh fern The bracken is placed in a container with cold, slightly salted water for a day. The water is changed periodically. After soaking, the fern must be placed in a pan of boiling water and boiled (from the moment of boiling) for 2-3 minutes. after which it can be stewed or fried.
If you don’t have time to soak, then the fern can be boiled in two or three steps. To do this, cut it into pieces of the required length, pour cold salted water, bring to a boil and drain in a colander. The procedure is repeated two or three times until the bitter taste goes away. It is very important not to let the fern boil, since fresh rachis quickly boils, becomes soft and, upon subsequent cooking, turns into a mush that is unpleasant to eat, and also loses its inherent mushroom flavor.
salt fern it is necessary to soak well in fresh water to remove excess salt (there should be no bitterness in properly salted fern).They usually soak for 12-15 hours, changing the water as often as possible. In any case, the saltiness is determined by taste (the fern should become almost bland), bearing in mind that when using seasonings containing salt, the dish may turn out to be over-salted. You can speed up the desalting process by pouring hot (80-90˚C) water over the salted fern. The procedure is repeated 2-3 times every 20-30 minutes. Salted fern tolerates heat treatment more resistantly than fresh fern, so after soaking the fern can also be boiled for 3-5 minutes. and use for preparing various salads, frying or stewing.
Dried fern
To prepare, dried fern must first be soaked for 6 to 12 hours, periodically changing the water. Before cooking, the fern can be boiled, but it is better to soak it for 2-3 minutes. boiling water.
Cooking recipes
At the second stage, the fern is used to prepare a wide variety of dishes. It can be fried, stewed, used for salads, casseroles, or as a filling for dumplings and pies. In general, fern opens up a vast field for culinary imagination. Here are some of the most traditional recipes, then experiment yourself:
Fried fern.
Place the fern, cut into pieces of the required length (usually 3-5 cm), into a well-heated frying pan with vegetable oil or fat. Fry with the lid slightly open (or without), stirring occasionally to evaporate excess moisture. When the fern stops stewing and begins to fry, add pre-blanched onions and increase the stirring frequency until cooked. The degree of readiness is determined by individual tastes - you can just lightly fry the fern, you can bring it to a crispy state. Try different options. At the end of cooking, you can add finely chopped garlic, and use carrots, bell peppers, tomatoes and other vegetables along with onions. You can also pour egg on the fern or sprinkle with grated cheese. You can use any seasonings to suit your taste, but I would not recommend formulations that include bitter ingredients. You also need to be careful with bay leaves. If you use soaked salted fern for cooking, you need to be more careful with salt and seasonings containing salt. It is better to add salt at the end, after tasting it.
Fern stewed with meat.
To prepare this dish we will need the following ingredients in equal quantitative proportions:
meat
salted or fresh fern
vegetables (onions, carrots, sweet peppers).
Any meat can be used, but in my opinion, pork that is not too fatty is best.
Cut the meat into small pieces, quickly fry in a very hot frying pan with vegetable oil until golden brown, add a little water, cover with a lid and simmer over low heat until cooked. Cut the prepared fern into 4-5 cm pieces, add to the meat, mix thoroughly and simmer for 5-7 minutes, stirring occasionally. Then add to the dish previously separately fried onions with carrots and sweet peppers, spices, a little bay leaf, allspice (peas), mix and simmer for another three minutes. Add finely chopped garlic, stir again, remove from heat, close with a lid and let it brew for a while.
Soy sauce gives the dish a special taste, which is best added in two stages: during the process of stewing the meat and at the time of mixing the fern with vegetables. Considering that soy sauce is a fairly salty product, you should not use regular salt or seasonings containing salt.
You can use any side dish for the dish, it all depends on personal preference. I find that rice works best for this dish.
Important point: When using fresh fern, do not overcook it during the preliminary preparation stage. It is best to soak it thoroughly and just simmer it in boiling water. Otherwise, you will end up with an unattractive-looking mess.
Korean fern, the recipes for which are presented in this material, has a pleasant rich and pungent taste. To decorate the snack, fresh, dried or salted shoots of the plant are used, which can be purchased in specialized departments of stores.
How to cook fern in Korean?
Before preparing Korean-style fern, you need to familiarize yourself with basic information about processing a valuable product.
- If you have fresh shoots in your hands, do not rush to use them right away. Initially, the plant needs to be soaked in water for a couple of hours and then boiled for 10-15 minutes.
- Dried or salted fern must also be kept in water for 10-12 hours before being used for its intended purpose.
- When preparing fern dishes in Korean, it is preferable to strictly follow the outlined 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 pickle them in a strong solution of salt and water. A lot of healthy, tasty and nutritious dishes are prepared from such preparations, one of which is the Korean bracken fern, which will be discussed in this recipe.
Ingredients:
- salted bracken fern – 1 bunch;
- onion – 0.5 pcs.;
- soy sauce and oil - 3 tbsp. spoons;
- garlic – 2-3 cloves;
- dry herb mix – 1 tbsp. spoon;
- chili pepper - to taste.
Preparation
- The fern is soaked for 12 hours, changing the water several times, and then cut into fragments.
- Saute onion in oil, add shoots, herbs, soy sauce, chili and garlic, fry for 2 minutes.
- After cooling, the dish will infuse and be ready.
Korean spicy fern
As a rule, Korean-style fern is a recipe that calls for 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 pepper and garlic, which is added at the final stage of cooking.
Ingredients:
- salted fern – 1 bunch;
- coriander – 10 g;
- soy sauce – 75 ml;
- vegetable oil – 100 ml;
- garlic – 4-5 cloves;
- chili pepper – 1 tbsp. spoon.
Preparation
- The preparation of bracken fern in Korean begins with soaking the base product. Fill the bundle with water and leave for 12 hours.
- Cut the shoots into fragments, add a portion of clean water and boil after boiling for 3 minutes.
- Pour the product into a sieve, let it drain, add oil, sauce, coriander, garlic, chili.
- After a couple of hours, the appetizer will infuse and be ready for tasting.
Korean-style fern with meat - recipe
Fern with will turn out piquant and satisfying. 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 appetizingly golden brown.
Ingredients:
- 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.
Preparation
- Soak, boil for 3 minutes, then allow to drain and chop the fern.
- The prepared meat is fried in oil, adding chopped onion at the end.
- Place the shoots in the pan, the remaining ingredients from the list, stir, heat for a minute, let sit for half an hour.
How to cook dry fern in Korean?
Dry Korean-style fern will be equally as tasty as salty. The original product is pre-soaked in water for 12 hours for swelling, after which it is thoroughly washed and used for. It is customary to add a little monosodium glutamate to such compositions to enhance the taste.
Ingredients:
- 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.
Preparation
- Cooking fern in Korean begins with soaking the original product.
- Drain the swollen shoots into a sieve, allow to drain and place in a frying pan with heated oil.
- Fry the contents, stirring, for 10 minutes, add garlic, chili, soy sauce, glutamate, stir, let it brew.
Korean fresh fern salad - recipe
Fresh fern, which is less common in recipes than salted or dried fern, is easier and faster to prepare, and the taste is more tender and more aromatic. Therefore, if there is an opportunity to use fresh raw materials, be sure to take advantage of it by adopting this recipe.
Ingredients:
- fresh fern – 200 g;
- Korean carrots and onions – 150 g each;
- olive oil – 50 ml;
- garlic – 4 cloves;
- dill and parsley – 1 bunch;
- salt, pepper, seasonings.
Preparation
- The fern is soaked a little, chopped, boiled for 3-5 minutes in water, and drained onto a sieve.
- Carrots are mixed with garlic, seasonings, shoots, salt and onions sautéed in oil are added.
- In a couple of hours, the Korean fern salad with carrots will infuse and be ready.
Korean salted fern salad
If there are no fresh shoots, it doesn’t matter, and the Korean-style salted fern with soy sauce will taste quite good. As in the previous case, the base product is combined with carrots prepared in advance according to an Asian recipe. For added spiciness, you can add finely chopped chili pepper to the appetizer.
Ingredients:
- salted fern – 1-2 bunches;
- Korean carrots – 200 g;
- olive oil – 40 ml;
- onions – 2 pcs.;
- garlic – 2 cloves;
- soy sauce – 20 ml;
- chili pepper - to taste.
Preparation
- The fern is soaked, dried, and cut into fragments.
- Place the shoots in a frying pan with onions sautéed in oil and fry for 5 minutes.
- Add carrots, soy sauce, chili, mix and let it brew.
Korean fern for winter
It is advisable to prepare freshly picked young fern shoots for future use, because the harvest period is very short. You can simply pickle them in brine, taking 1 teaspoon of salt per 1 liter of water, or you can immediately make a ready-made snack with an oriental flavor. Harvesting a fern in Korean will not take much time, and the result will please you.