I tried this salad for the first time at the beginning of the two thousandth. It may have been on sale before, but I haven't seen or noticed it on the shelves with all kinds of Korean tapas, but one fine (yes, wonderful, when you open a new taste - it's always great), a tray with strange translucent whitish curly pieces caught my eye. what.
When asked what it was, an old Korean woman who sold salads at the market answered:
- Scallops!
Hmm... The first time I didn’t smell the catch, I’ll be honest. Scallops as a food product was unknown to me in those years. No, purely in theory, I knew that they were sea bastards and a seafood delicacy, and, probably, in the depths soul doubted that the delicacy would be sold on the Moscow market at a price very far from delicacy ...
But the "combs" crunched very interestingly on the teeth and in appearance resembled something marine, seen either in the films of Jacques-Yves Cousteau, or in photographs in the magazine "Around the World"
Since then, I have bought a salad many times, and many times asked - from what?
And each time I got the answer - scallops.
Now I already know, these are not combs. It's generally a mushroom. Tremella fucus-shaped. Delicious, contagion, although it is considered a parasite.
If you suddenly look for it from sellers - ask for a coral mushroom, ice, snow, royal, gelatinous. These are the wounds of the hypostasis of the same essence.
It is sold dry (at least I only got dry ones).
Therefore, before cooking, the mushroom must be soaked in warm water for 506 hours.
Then the mushroom will open, everything will bloom straight, and in fact it will look like a sea miracle - just not like a scallop, obviously. It looks more like coral, or some kind of sea flowers. No wonder the mushroom is called coral.
When it gets wet, cut off the leg... cooking is a snap.
The simplest recipe:
• 200 g of soaked ice mushrooms;
• 3 large bell peppers of different colors (red, yellow, green);
• garlic, 3 - 4 cloves;
• sugar - 1 tbsp. the spoon;
• vinegar - 1 tbsp. the spoon;
• salt.
Chop the mushroom, cut the peppers into thin strips, cut the garlic through a press, mix the rest of the ingredients, fill the mushroom with marinade and put it in the refrigerator for a couple of hours.
At the exit we have those Korean "scallops".
Bon Appetit!
Shl. If you are too lazy to mess around, you can buy a filling for funchose.