Food Recipes Hub

Spicy Salad with Mushrooms and Beef Recipe

A variant of the salad based on Korean he, but without raw meat. At the festive table, it will be in demand, especially by the male audience.

Ingredients

Instructions

Wash the mushrooms. dry it out. It is better to take the smallest mushrooms. Peel the vegetables.
If necessary, chop the mushrooms. Put the mushrooms in a dry preheated frying pan, carefully pour in the vinegar, simmer for 5 minutes, stirring, over medium heat. Add vinegar so that the mushrooms do not darken.
Grate the carrots on a Korean grater or cut into thin strips, add sugar (pay attention to the sweetness of the carrots) and salt, rub lightly with your hands.
Transfer the hot mushrooms to the carrots.
Add ground garlic, both types of pepper and paprika.
Cut frozen beef into thin slices, let it thaw.
Fry the beef in vegetable oil, over high heat, for 5 minutes, stirring.
Add onion feathers, fry for 3 minutes, add salt.
Transfer hot to the carrot-mushroom mixture. Chop the greens, add it. Stir, add salt/ sugar, pepper/garlic to taste. Cool down.
Transfer to a convenient storage container and refrigerate for infusing. The salad is ready in 1-2 hours, but after a day it becomes much tastier. Lettuce leaves will turn out a lot, 1.2 kg., but it is perfectly stored for up to a week.