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 Salad of Mushrooms and Chinese Cabbage Recipe
I want to offer you an interesting and delicious warm salad. It may not look photogenic, but it tastes amazing.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Pour oil into a well-heated frying pan and put the onion, cut into half rings.
    Pour oil into a well-heated frying pan and put the onion, cut into half rings.
  2. Add the mushrooms (it is not necessary to defrost beforehand) and fry over high heat until the liquid evaporates.
    Add the mushrooms (it is not necessary to defrost beforehand) and fry over high heat until the liquid evaporates.
  3. Add soy sauce, add salt if necessary. Chop the cabbage (the white part) and add to the mushrooms. Put the sesame seeds. Fry on high heat for 3-5 minutes. When serving, sprinkle with finely chopped dill and add ground hot red pepper to taste.
    Add soy sauce, add salt if necessary. Chop the cabbage (the white part) and add to the mushrooms. Put the sesame seeds. Fry on high heat for 3-5 minutes. When serving, sprinkle with finely chopped dill and add ground hot red pepper to taste.
  4. Ready!
    Ready!
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