Recipe for fresh Japanese bracken fern. An amazing option for cooking fern with meat

Fern is a rather unusual greenery and not everyone likes it, but all lovers of this greenery can be recommended to salt the stalks.

Salted stalks are juicy, tasty and savory, so it will be nice to open a jar of this blank in the winter.

Once harvested, it can only be stored for a few days, so it should be cooked right away. Salting is not often used as a preparation, but fern leaves in this case are very tasty. For such a recipe, it will not take a lot of time, and only salt and shoots will be required from the ingredients. Under the right conditions, such a blank can be stored for several years.

Required Ingredients:

Fern - 1 kilogram;
Salt - 500 grams.

How to pickle a fern for the winter:

Rinse the young shoots of this plant, then dry a little;
As a container for salting, you can use a wooden tub or an enameled pan, the main thing is that subsequently oppression can be installed on the pulp;
Pour salt into the container, it is better to use coarse stone;
Then a thin layer must be put leaves;
Then generously sprinkle with salt and put the leaves again;
Thus, it is necessary to decompose all the ingredients, coarse salt should go as the top layer;
Cover the mixture with a thin towel or gauze, put a large plate on top, and put oppression on the plate, it should weigh as much as the mass;
Under the yoke, the mixture should be 14 days;
After that, you need to drain the resulting juice from the pan, and shift the mass again with salt. You need to try to shift the top shoots to the bottom of the pan;
Now you need to cook the brine, it is boiled from salt and water in a ratio of 1:5;
Brine is poured into the mass and sent for long-term storage.

This recipe allows you to quickly cook salted fern. The pulp should be salted for a week, and then it can be consumed. But you can store it for a very long time, the main thing is that the place where the workpiece is stored is cool. If there was a lot of salt in the workpiece. The pulp can be soaked in cold water. Such fern salting according to GOST is an absolutely simple matter.

For lovers of culinary experiments, we have also prepared other equally interesting options for preparations: pickled, salted and.

Required Ingredients:

Fern - 1 kilogram;
Salt - 250 grams.

How to salt a fern for future use:

Rinse the pods well;
In a large saucepan, mix the pods and coarse salt;
The mixture must be covered with a flat plate of a suitable size or a special wooden circle;
Put oppression on a plate so that the mixture is well compressed and gradually releases juice;
Leave in the room for about 7 days;
When the pulp is salted, it is necessary to drain the resulting juice, it can not be eaten;
The pods need to be packed into pre-prepared jars, they are best sterilized and tightly closed with lids;
It is best to store the workpiece in a cool room.

How to salt the fern in the taiga

The leaves salted according to this recipe are very salty, but this helps the workpiece to be stored for a long time. Before use, such a mixture can be soaked in cold water, you can leave the pulp in the water all night, during which time it will be freed from excess and become almost fresh.

Required Ingredients:

Fern - 1-2 kilograms;
Salt - 300-500 grams.

How to salt fern for the winter in jars:

The leaves must be properly prepared, they are washed well and the roughest parts of the stem are cut off, this is about 3 centimeters from the bottom;
Then the pulp must be transferred to a container in which it will be salted. Now you can do it in two ways. You can mix the shoots with salt and tamp. And you can sprinkle each layer of pulp with salt. Both methods can be safely applied, they are equally good;
Now the mixture is left for three days for salting;
Then you can stir the mixture and add a little more salt;
Now it is necessary to put oppression on top, which can not be removed at all;
And you can leave the pulp under oppression for several days, then transfer the contents of the pan to glass jars, tamp well and close with lids.

How to salt bracken fern at home

This recipe needs to be cooked for two weeks, periodically draining or adding water. But this is necessary in order to prepare the plant correctly and rid it of everything harmful. In addition, during this time the fruits are completely salted, they become soft and delicate in taste. This dish has a very interesting taste.

Required Ingredients:

Fern - 1 kilogram;
Salt - 2.1 kilograms;
Vegetable oil - 50 milliliters.

The twigs must be washed, cut into pieces, usually the twigs are cut into pieces no longer than 1-3 centimeters long, sent to a large pot or container, pouring salt in layers, it is better to take a large stone one;
Now the mixture must be poured with cold water, it should completely cover it, put a big oppression on top;
The mixture should stand for three days, then the brine is drained from it and only 2/3 of the part is measured. This part must be poured back to the branches, you also need to add 1/3 of the total amount of cold water;
Let it brew for 4 days, and then pour in brine, which is brewed from 600 grams and the total amount of water poured initially into the container;
Let it brew for another 3 days, and then drain 1/3 of the brine, and instead pour the same amount of cold water;
The mixture needs to stand for 4 days and then it will be possible to drain all the liquid;
Sprigs need to be transferred to separate jars and rolled up with lids;
It is important that the drained brine cannot be used, it is not suitable for food.

How to salt ferns at home

The fern according to this recipe is salted for more than a month and all this time you need to store it in a cold room, for example, a refrigerator and a cellar. You can use not only glass jars for harvesting, but also large barrels or small tubs made of wood. The preparation, in any case, will turn out tasty and fragrant. The main thing is to maintain the desired temperature. In addition to salt, it is desirable to use various spices in the workpiece.

Required Ingredients:

Fern - 2.5 kilograms;
Salt - 1 kilogram;
Spices - 500 grams.

How to salt bracken fern:

Wash the petioles, sort through and remove all sluggish elements, only dense and green petioles will do, others must be discarded;
Now you can put the petioles in a suitable container and lay with salt and spices weighing 1 kilogram. Salt must be taken not iodized and large. Spices can be pre-mixed in a separate bowl and sprinkle petioles with 1 kilogram of this mass;
After laying out all the layers of petioles and spices, you need to put any oppression on top, of suitable sizes;
In this state, the pulp should be about 1 month, you can reduce the time to 3 weeks;
After that, you need to drain the resulting juice from the mass and squeeze out the pulp a little, transfer it to pre-sterilized jars, again shifting each layer with salt and spices. Now there will be 500 grams of spices;
The jars are closed with lids and left for another 1 month to salt. Only after that it will be possible to open the blank and taste an unusual dish. But before trying the contents of the workpiece, it is recommended to boil in plain water or rinse well under running water, so the mixture will be tastier, and excess salt will be washed off.

How to salt a fern

This plant will be salted for a long time, but such a recipe allows you to cook it without much time. All ingredients are mixed in a special way and left for salting. So you can prepare a large number of petioles in one preparation. Such a preparation can be used as an addition to another dish or as an independent dish.

Required Ingredients:

Fern - 10 kilograms;
Salt - 3-4 kilograms.

Step by step cooking instructions:

Sort the shoots, rinse well several times in clean water, dry a little with a towel;
In a large container, you need to lay salt and petioles in layers;
When the mixture is laid, you can put oppression on the surface of the mass. Various objects can be used as oppression, but it is important that the oppression weighs as much as the salt mass itself;
The design of the container and oppression must be placed in a cold room, this is very important. If you store such a mass in a warm place, then it will turn sour very soon and you can throw it away. In a cool place, the mixture will salt correctly and in a timely manner;
After 2-3 weeks, you can remove the oppression and drain the resulting liquid, then the pulp can be transferred to separate jars;
It is better to rinse and sterilize jars in advance over steam;
The mass is transferred to prepared jars. It can be salted again well, but this is not necessary. The main thing is that the pulp is very tightly packed;
The workpiece can be immediately closed with polyethylene lids, which are pre-sterilized;
Such a blank should be kept cool, and it will be possible to try it only after a few weeks. This time the pulp is enough to properly prepare and become very tasty.

Fern can be prepared in many ways, but it is the salty version that will give the pods a delicate taste and unusualness. Such a preparation must be prepared during the harvest season of this plant, and eaten in the winter, when there are not enough vegetables and herbs.

The fern is one of the longest existing plants on Earth. In the latitudes of our country, it is often found in the forests of Siberia and the Urals, as well as in the Altai Territory and the Far East.

Few people know that some types of fern are not just edible, but very useful for eating. One of them and, by the way, the most common is the common bracken.

Bracken enjoys great success in cooking among the inhabitants of China, Korea and Japan. It is used to prepare salads, stews and fried foods, pickles and drinks. Bracken fern helps to strengthen the immune system and reduce stress, treats the digestive system and rejuvenates the body, relieves swelling and improves joint mobility.

The plant contains vitamins and minerals useful for the body. Only young shoots of fern are suitable for eating and cooking. Mature bracken has a bitter taste and is considered a plant poisonous to the human body.

Korean bracken recipe

The Korean version of cooking is distinguished by its inherent spiciness for the entire cuisine of this country. The degree of spiciness of the fern will be achieved using the proportions of the added chili pepper and other ingredients.

So, for the dish "Orlyak in Korean" the following products are needed:

1 bunch of fern weighing 400 g;
Soy sauce - 75 ml;
Olive oil - 100 ml;
3 garlic cloves and 1 small onion;
200 g of Korean carrots;
Chili pepper to taste.

Cooking algorithm:

The resulting salad is suitable for eating with any side dish, fish or meat.

Fern Orlyak with meat

Orlyak works well as a main course in combination with meat of any kind.

In order to stew pork bracken, you will need the following ingredients:

600 g of fern;
1 small onion;
1 sweet bell pepper;
1 carrot;
100 ml soy sauce;
0.5 kg pork tenderloin;
2 cloves of garlic;
Vegetable oil for stewing;
Salt and spices in the right proportions.

Cooking algorithm:

For cooking, you will need a large non-stick frying pan.

The dish is ready. Let the roast brew for another 8 minutes and serve.

Cooking frozen fern salad

Frozen bracken fern is sold today in many stores. It may appear in the form of a large bunch or finely chopped stems. Sellers offer buyers both unsalted and pre-salted ferns. If it is too salty, it is pre-soaked in water.

To prepare a salad of frozen fern you will need:

A bunch of fern;
Chicken or turkey breast;
2 eggs;
A fork of Beijing cabbage or a bunch of fresh lettuce;
1 onion;
Salt and spices;
Olive oil.

Cooking algorithm:

Salad ready. Heating in a frying pan allows you to achieve the effect of a warm salad, which can be served immediately.

Salted bracken - a recipe for cooking for the winter

Bracken fern is also widely used as winter preparations, whether it be various pickles or a pickled product. The shelf life of salted fern is very long, the same as that of mushrooms.

So, to prepare salted bracken, you need to use:

10 kg of fern;
3 kg of salt.

Cooking algorithm:

For salting, you need to prepare a large container of 10-15 liters, for example, a wooden barrel. Make sure the barrel is sterile and suitable for food storage.
Fold 10 kg of fern and add 3 kg of salt, mix everything thoroughly, and tightly close the barrel with a lid with a load.
After two weeks, it is necessary to drain the brine from the barrel and pour in a new brine, in which add two-thirds of the original volume of salt.
After another two weeks, it is recommended to repeat this manipulation, once again reducing the amount of salt.
After that, the fern shoots are folded into bunches and dried.

In this form, bracken fern can be stored for a long time, without compromising its taste characteristics. Before further eating it, the fern is subject to preliminary soaking.

How to make pickled fern

The fern in the marinade is very popular among gourmets and often replaces the more expensive, but similar product - mushrooms on the tables. For a delicious pickled bracken

You will need the following set of products:

1 kg of bracken;
100 ml sunflower or olive oil;
head of garlic;
4 tablespoons of soy sauce;
a tablespoon of apple cider vinegar;
Two teaspoons of salt and sugar;
A teaspoon of dry chili pepper or black pepper.

Cooking algorithm:

It is not just that the fern has existed on Earth for a huge number of years. Our ancestors ate it, many animals eat it. The beneficial properties and therapeutic effect of this plant have been proven by science more than once. We should not neglect what nature itself gives us. Moreover, such delicious dishes are obtained from the fern.

The fern is considered one of the most ancient plants. In its kind, it has about 20,000 varieties. But not all of them are considered edible. For example, such a species as common bracken is the most popular variety. Which is mainly used in food. It is about him that we will talk today.

Harvesting such a plant is preferable in autumn or early spring. The main thing is not to miss the moment of collecting ferns. This is perfectly signaled to us by the flowering of bird cherry, lilac and lilies of the valley. You should choose young bracken plants, which are not yet fully developed fronds. The height of such a shoot should not exceed 25-30 cm. Pay attention to the diameter and it should be above 5 mm.

You know, if you cook fern following all the recommendations, the taste will be characteristic of mushrooms. For example, in Japan, this herb was considered a delicacy. From which "warabi-mochi" was prepared, this pastry is a pastry that is filled with pies.

See how much you can cook from ordinary-looking plants. Recently, we analyzed with you amazing recipes from and, today we studied the fern in detail. So many useful vitamins can be obtained simply by eating these foods.

Preparing roasted fern from fresh

Let's take a look at the simplest recipe first. It is quite easy to prepare and is a great option for beginners. As a result, you will get a delicious appetizer to the table, which is perfect for any side dish.

We will need:

bracken fern - 400 gr.
tomato paste - 2 tablespoons
garlic - 4 cloves
onion - 1-2 pcs.
vegetable oil - for frying
salt - to taste

Cooking:

1. Prepare the fern very quickly. The main thing is to take care of its processing in advance.

Bracken fern has a specific bitter taste, so you need to get rid of this defect in advance. It is very easy to do this, fill this grass with water and sprinkle with salt. Let it soak for a day.

We wash the soaked plant under running water. Place in a pot or pan and fill to the top with water. Put on pita and bring to a boil. Then reduce the gas to medium and cook for 10-15 minutes.

Then we throw the boiled mass into a colander. Leave on the table until completely cooled. We will not carry out any manipulations with the fern yet.

2. Onion is one of the equally important ingredients in this dish. We clean it from the husk, rinse and finely chop. You can use the shape in half rings as cutting, it's not so important.

Pour a small amount of vegetable oil into a deep frying pan. Which by the way can be replaced with olive oil, it will be much better. And fry our chopped onion until golden brown. Do not forget to stir and reduce the gas to the minimum so that the vegetable has time to cook.

At this time, you can do cutting ferns. Do not grind too much, otherwise we will end up with porridge. We cut about one stem into three parts.

Then add it to the fried onion. Mix everything and continue the frying process. But already two ingredients.

3. Since the composition of such a bracken fern dish includes tomato paste. Then we will carry out small manipulations with it. Pour just a drop of vegetable oil into another smaller pan. Add tomato paste and fry it for 3-5 minutes, stirring constantly, this product tends to burn.

Then add the finished frying of tomato paste to the fern. Carefully salt, season with salt if necessary.

For more spice, you can add garlic. To do this, we clean it from the husk and cut it into thin slices. You can pass through the press.

The finished dish can be served hot. But still, it is preferable to use fried fern slightly cooled. This appetizer option is an excellent addition to unleavened side dishes, especially potatoes. By the way, do not forget to sprinkle the bracken fern with fresh herbs before serving.

Salting bracken for the winter

Salting a fern is quite an interesting activity. This process takes place in several stages. Today we will analyze each of them in detail. And in the spring you will be able to do everything yourself. I assure you that it will take quite a bit of time.

We will need:

fern - 10 kg.
salt - about 7 kg.

Cooking:

1. The first thing we need to do is collect the fern. In this case, we need it not a little about ten kilograms. But if for some reason it still didn’t work out or you just didn’t want to salt such an amount, just reduce the amount of salt to the desired value.

We wash the prepared bracken fern and divide it into thick bunches. And we wrap each of them with an ordinary rubber band. In this form, salting is much easier. We put it in a prepared deep container in one layer. Sprinkle generously with salt on top. Do not worry that you oversalt at this stage this cannot happen.

2. On top of the prepared first layer, lay out the second and sprinkle with salt again.

Now, with the help of a little manipulation, we put the entire resulting mass under the press. To do this, put on it, something very heavy. In our case, this is an ordinary cutting board and a canister of water.

We leave the bracken fern in this position for a day.

3. After a while, we remove the entire prepared press. Now our task is to turn all the grass in reverse, i.e. the bottom should be on top. In a word, mix everything thoroughly.

Cover with a press again and leave the resulting mass for another day.

So we almost come to the end of salting. We take out the press again, drain the resulting brine. And now we pour salt with the expectation of 10 kg. fern 2 kg. salt. Lightly gutted with your hands so that each of the bunches is salted.

In addition to salt for salting, it is desirable to use various seasonings, which will give the fern an amazing taste and aroma.

Again we put the whole mass under the press. In this case, you can use two cans of water, put both on opposite sides. Thus, salting will occur synchronously. We leave the fern for another 2 days.

At the end of time, we remove the press. We lay out the plants in prepared containers, tamping them well. You need to spread it to the very top, then fill the entire surface with the resulting brine. Close with lids and store in a cool place.

The readiness of such salting falls on 21 days. But it is not recommended to eat it immediately. It is necessary to soak it in water for 10-15 hours, while constantly changing the water itself.

Salted fern can be used in salads and as an appetizer to the table.

Korean bracken salad

We salted the fern in the previous article. Now I propose to prepare a wonderful salad from this blank. Which will include a large number of vegetables and even pork meat. Which you can replace, for example, with chicken breast, it will turn out just as well.

We will need:

salted fern - 100 gr.
Bulgarian pepper - 1 pc.
cucumber - 1 pc.
onion - 1 head
carrots - 100 gr.
meat -300 gr.
salt, pepper - to taste
mayonnaise - to taste

Cooking:

1. We take out salted bracken fern from winter blanks. We wash it and soak it in cold water for 10 hours. Only then can it be used in food.

Then we cut the salted plant into small pieces 1-1.5 cm in size. To make it more convenient to cut, fold the stems into one bundle so that it is more convenient to hold in your hand.

Now we peel the onion from the husk and cut it into half rings. To prevent the vegetable from becoming bitter, soak the onion in cold water for 20 minutes before slicing.

Let's start frying. Pour a small amount of vegetable oil into the pan, heat it up. Next, put the chopped fern, fry it for 5 minutes. Then add the onion and continue the frying process until the onion is fully cooked.

2. We clean the Bulgarian pepper from seeds, remove the core. Rinse again, cut into slices in length. Then we chop each of them into smaller pieces.

Now fry the pepper in a frying pan. Pour a little vegetable oil, heat, pour the product. Heat treatment is carried out for 5 minutes. Then cool on the table at room temperature.

3. We wash the cucumbers, remove the stalks. Cutting will be the most common - straws. Since most of the ingredients correspond to this particular shredder. Thus, the salad will look much more appetizing and beautiful.

4. There is one more product that we have not yet touched on, this is meat. In this case, we will use pork. We wash the pulp, dry it with a paper towel. We cut not long straws, but thin enough. Thus, the meat will fry much faster.

All the ingredients are ready, it's time to start serving. We mix all products in one bowl, add Korean carrots, salt and pepper to taste.

So our fragrant fern salad is ready. This is where you have to decide for yourself. Such a dish can be presented, both with mayonnaise and with vegetable or olive oil.

An amazing option for cooking fern with meat

I really liked this recipe for its simplicity. It is very easy to prepare and serve too. The main thing is to take care of the freshness of the products in advance. Meat in this version, we will use beef. You can replace it with any other. For example, by putting chicken, your dish will become more dietary and healthy. Therefore, fantasize and everything will work out.

We will need:

bracken fern - 300 gr.
beef meat - 300 gr.
onion - 1 pc.
garlic - 0.5 heads
carrots - 1 pc.
soy sauce - to taste
salt and pepper - to taste
sesame seeds
ajinomoto seasoning - 1 tsp

Cooking:

1. The first thing we need to do is decide which fern you will be using. Maybe it will be salty or fresh. And after that we will understand by what method we will process the plant. If you still settled on fresh, then pre-soak it in water with the addition of salt for 10 hours. Then rinse thoroughly.

Then we cut it into pieces 3-4 cm long. Fill it with water, put it on the fire and bring it to a boil. Then cook for 10-15 minutes.

Make sure that the fern does not boil. Otherwise, in a salad, it will look like porridge.

Then we discard the colander. Here it can be left until the whole broth drains.

2. We will use beef meat. It is advisable to take the pulp without the bone. We wash the piece and cut into thin slices.

We will bring the meat to readiness in a pan. Pour in a small amount of vegetable oil, put the chopped pulp. Next, we fall asleep carrots and onions pre-chopped into strips. We fry the whole mass until cooked.

Then add the boiled fern, which was previously thrown into a colander. Mix everything thoroughly. Here we add soy sauce, pepper and salt to taste. Let everything simmer for 5 minutes.

Pay attention to the taste of soy sauce. If it is too salty, therefore, the amount of salt itself should be reduced.

Our dish is about ready. There are only a couple of moments left. Dress the salad with garlic and sesame seeds. Mix again, it is preferable to serve such an appetizer in a deep plate. Sprinkle a handful of sesame seeds on top.

Can be served both cold and warm. Enjoy your meal!

Making a delicious salad with salted fern egg

I propose to consider another salad, which includes bracken fern. You know that this plant is considered quite useful and low-calorie. 100 grams of this herb contains only 34 calories. And how useful it is, you can find out by watching the video below.

Now we will consider a diet recipe for cooking. We will cook it with the addition of the same healthy ingredients as an egg and pickled cucumbers. True, we will have mayonnaise dressing. You can also replace it with olive oil.

We will need:

bracken fern - 400 gr.
table egg - 3 pcs.
mayonnaise - 100 gr.
pickled cucumber - 1 pc.
garlic - 3 cloves

Cooking:

1. Bracken fern, we decided to use salty. Therefore, before cutting it, it is necessary to soak it in cold water for 10 hours. And it is advisable to change the fluid as often as possible.

We cut the soaked fern quite finely, compared with previous recipes.

2. We clean the onion from the husk. Wash and chop, as finely as a fern.

Pour a small amount of vegetable oil into the pan. Add onion to it and fry for 3-5 minutes. Then add chopped fern here and mix.

Simmer for 5 minutes. Then take out and let cool on the table at room temperature.

3. Take out the pickled cucumbers from the brine, let it drain a little. Cut into thin plates, then into small cubes.

Boil the chicken egg, remove the shell. We cut arbitrarily, but not large.

It's time to mix all the prepared ingredients in one bowl.

We will fill with mayonnaise, adding garlic passed through the press in advance. Salt our salad to taste and mix well.

We will spread it on a plate, but not in a pea, but in a special round shape. This is done very easily, put the form in the middle of the plate. Then we lay out the finished dish, tamp it well and release the salad from the ring. On top you can decorate with sprigs of greenery.

Useful properties and contraindications of bracken fern

In the previous article, I promised to talk about the beneficial qualities and contraindications of the fern. That is what we are going to talk about now. A phytotherapeutist with experience Efimenko will tell us about this in more detail. Where he will consider not only the beneficial properties, but also talk about the use of this plant. After all, you probably know that the fern has a wide range of positive factors.

Today we have sorted out a large number of recipes. They all taste amazing. Your task is to choose one of the options and try it out in practice. I assure you it will turn out very tasty, the main task is to make maximum efforts.

This is where my article ends. I want to wish that all the dishes prepared by you turn out perfectly. If the article was useful, just click on the social networks button and share it with your family. See you soon!

Fern dishes are very popular in Far Eastern cuisine. With the addition of such an ingredient, food acquires not only a unique taste, but also a lot of useful properties. Korean fern is one of the most delicious, fragrant and unusual snacks.

Many of us do not realize that the fern is eaten. The beneficial properties of the plant are due to the presence of vitamins, proteins, carbohydrates, essential oils. Fern leaves and stems are used medicinally in the treatment of gastric and endocrine diseases. The plant also has anti-radiation properties. In today's article, we will touch on another wonderful use of this herb - the use of fern in cooking.

All parts of this oriental herb are used to prepare various dishes. Fern is salted, fried, pickled. At the same time, fresh consumption of the plant is prohibited due to the content of a dangerous poison in it, which causes severe cases of poisoning, which can lead to death.

Among edible and non-dangerous ferns, two types are known: reminiscent of the taste of mushrooms, and ostrich, which is close in taste to cauliflower. Young cuttings are harvested for consumption.

Unblown fern leaves look like a snail, they can be cooked immediately (boiled), or they can be prepared for future use. To do this, they must be salted or dried, otherwise they will taste bitter and unpleasantly hard.

Video "Fern in Korean"

From this video you will learn the recipe for cooking this plant in Korean.

cooking options

Among the recipes of Korean cuisine, there are several ways to cook Korean-style fern for future use. In particular, it is salted. To do this, prepare 1 kg of cuttings and 250 g of salt.

We lay out layers of cuttings in a saucepan, thickly pouring salt. We put a plate and oppression on top. The pan should be put in a cool place and after 14 days the resulting brine should be drained.

We repeat the procedure with shifting the fern one more time, and only after that the semi-finished product is ready for storage. Before preparing salted cuttings, they must be soaked for two days, while regularly changing the water.

sharp fern

Korean cuisine recipes are distinguished by a high calorie content of the product, benefits for the body and a sharp taste, which is achieved by adding a large amount of garlic and pepper to the appetizer. This spicy salad recipe for 6 people proves it once again.

For cooking you will need:

2 bunches of ferns;
20 g coriander;
150 ml soy sauce;
200 ml sunflower oil;
a head of garlic (chopped);
2 tbsp. l. chili pepper.

Fill the fern with water, holding for about 12 hours. Then we cut the cuttings and boil for 3 minutes. Let cool and add all the ingredients listed above. We insist for two hours, after which the snack can be served on the table.

Korean fern salad

The classic Korean-style fern salad will pleasantly surprise any gourmet, and its preparation does not take much time.

The step by step recipe looks like this:

Soak 200 g of cuttings in water (5-6 hours), rinse, cook for 5 minutes.
Finely chop an onion and 2 large carrots and fry in a little oil.
Add chopped fern to the pan.
We also add spices there: 1 bay leaf, a pinch of salt, 3 g of red pepper, 60 g of soy sauce.
Mix everything, turn off the fire. The dish is ready!

The salad is delicious both hot and cold.

Marinated

Before marinating bracken fern, it must be boiled until crispy. Cool and cut into small pieces.

To prepare the marinade for 1 kg of cuttings, you will need:

3 art. l. soy sauce;
1 st. l. apple cider vinegar;
2 tsp Sahara;
a pinch of salt;
a small head of garlic, passed through a spadefoot;
4–5 st. l. heated vegetable oil with the addition of 1 tsp. ground red pepper.

Mix everything thoroughly, refrigerate for 3-5 hours.

With meat

Korean-style fern with meat will be prepared in several stages:

First, we pass finely chopped onions, carrots, bell peppers in olive oil.
Throw the meat (low-fat pieces of pork) into a hot frying pan with olive oil. After frying a little and adding a tablespoon of soy sauce, pour in a small amount of water and simmer under the lid until tender.
Add the chopped pieces of fern to the meat for another 5 minutes.
Add sautéed vegetables there.
Next, add 2 bay leaves, 8-10 peas of allspice. Simmer another 2-3 minutes.

All ingredients of this recipe are taken in equal parts.

Korean dry fern

Dried or salted fern is more often used for cooking various dishes, as it can be stored for a long time.

For swelling, soak in water (for 12 hours) 100 g of dry bracken plant. Next, put the stems in a pan with 50 ml of oil and fry for 5-10 minutes.

Now add:

50 ml soy sauce;
6 cloves of garlic;
1 st. l. chili pepper and monosodium glutamate.

Mix everything thoroughly.

Recipe for the winter

The easiest way to prepare an appetizer is to salt it (for 1 liter of water - 1 tsp of salt). If you need a ready-made snack, it’s easy to make it:

A bunch of fresh cuttings is cut into pieces and immersed in boiling water 4 times in a row, while allowing to cool.
4 cloves of minced garlic are mixed with fern and placed in a jar for preservation.

We make marinade based on 1 liter of water:

1 tsp vinegar;
1 st. l. Sahara;
2 tbsp. l. salt;
boil chili peppers and other spices to taste, pour into a jar, close.

The Korean fern recipe does not require much of your time, and an unsurpassed spicy snack will delight throughout the winter.

Orlyak - an exquisite dish of the Far East

An exquisite dish of the Far Eastern cuisine is served not only by Far Easterners, but by well-known chefs. They talk about the incredible usefulness of the fern, that this dish is simple and tasty, and if you collect the fern yourself, it’s also cheap. By the way: for sophistication, it is the bracken that is needed, it is harvested in May-June exclusively at the stage of milky maturity, when it crawled out of the ground in the form of a snail, i.e. the leaves haven't unfolded yet.

CROWN DISH: FERN WITH MEAT

Soak the salty 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 pan with vegetable oil. Put the onion in a separate bowl. Heat the frying pan to a high temperature 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. Salt to taste if necessary. Turn off the heat, cover with a lid and let stand 5 minutes. This fern is served both hot and cold.

SALADS WITH BEACH

gourmet

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 krill (shrimp) meat in butter or margarine, combine with browned onions. Separately, fry medium diced potatoes until half cooked and add shrimp or krill meat with onions. Salted fern must first be soaked, changing the water, for 2 hours, then boil for 12-15 minutes, cool, cut into small pieces. Combine everything, add tomato sauce and simmer until cooked 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 fern in cold water, cut into small pieces, add salt, sugar, vinegar, garlic, fry onions and carrots in vegetable oil, mix with ferns. Let it brew for 1-2 hours.

Oriental

50 g of ferns, 50 g of boiled squid, 50 g of pickled cucumbers, 40 g of boiled rice, green onions, parsley and mayonnaise to taste. Cut into strips and mix, put in a bowl on a plate, garnish with egg, squid and herbs.

Fern with eggs and rice

3 art. l. boiled rice, 3 tbsp. l. fried fern, 2 pickled peeled cucumbers, 1 hard-boiled egg, green onion, mayonnaise and parsley to taste. Rice, pickles, fried bracken and green onions cut, season with a part of the mayonnaise, put in a salad bowl, pour over the rest of the mayonnaise, garnish with an egg and parsley.

Orlyak 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 rast. butter with carrots, onions, red pepper, sesame and bay leaf. Then transfer everything to a salad bowl, season with soy sauce and mix.

Fern in Chinese.

400 g ferns, 110 g onions, 200 g pork, soy sauce. Cut the meat into small cubes and fry. Dip the fern in boiling water for a couple of minutes. Fry the onion until golden brown, transfer it to the meat. Cut the bracken into pieces about 5 cm, add it to the meat and pour everything with soy sauce. 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. Onion cut into rings, lightly fry in rast. oil, then add the fern and fry over low heat. At the end of frying, add soy sauce, sesame seeds and salt to taste. Cool, put in a salad bowl and you can serve.

Fern with sausage

200 g of bracken, 100 g of semi-smoked sausage, 1 fresh cucumber, onion, a little dill and parsley, 2 tbsp. l. mayonnaise, salt. Soaked bracken cut and fry on rast. oil, add chopped cucumber and sausage, put in a salad bowl, adding browned onion, salt, mayonnaise, garnish with herbs.

Just with an egg

200 g of fern, 2 eggs, 1 onion, mayonnaise. Boil bracken in salted water, cut into small pieces, onion - 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 oil, garlic and herbs, 1 liter of broth. Bring the broth to a boil, put the washed rice and cook until tender. 5 minutes before the readiness, add the fried fern, browned onions and spices. Put crushed garlic in 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, rast. butter, tomato paste, table margarine. Cut potatoes into cubes, vegetables into strips. Saute onions and carrots in fat, adding a tomato. paste. Fry the fern, put potatoes, onions and vegetables into the boiling broth, and 10 minutes before the readiness, add the fried fern, spices and salt.

With bacon and fern

400 g of ferns, 1 onion, 100 g of bacon, a little extra flour, 100 g of sour cream or cream. Fry the pieces of bacon with chopped onion, adding pieces of fern. Simmer for about half an hour, pour in meat or vegetable broth, cook for another 20 minutes. Season the soup with flour, sour cream, bring to a boil. Serve it hot.

Fern noodle soup

Per serving: 40 g ferns, 1/4 egg, 40 g homemade noodles, 35 g wheat flour, 20 g onions, a little salt and fat. Pour flour, salt, raw egg into cold water and mix well. Leave the dough for 10 minutes, then roll it thinly and chop, dry the noodles a little. Put the noodles into the boiling meat broth, after a couple of minutes add the fern fried with onions.

HOW TO PREPARE FERN?

1. SALT

It is salted with a lot of salt under oppression, after which it is stored in brine even at room temperature, for example, in an ordinary enameled bucket.

2. SOAK AND FREEZE

ADVICE FROM ALEXANDRA NABOKOVAYA

I soak the fern for several hours in water, rinse, then put it wet in bags. Without salt! I keep it in the freezer. It keeps well all winter.

He took out a bag - a fern in a pan, added chopped carrots, a little oil, salt - and that's it! It is very tasty even with such a simple recipe. But everyone can add whatever they like to the fern - onions, peppers, potatoes, tomatoes ...