Heh mushroom for the winter. Step-by-step recipe for cooking champignons in Korean with photos. How to cook mushrooms in Korean
Korean mushrooms are a spicy pickled appetizer that showcases Asian culinary trends. This means that it is easy to prepare and, in addition to the main components, includes vegetables, spices, herbs and a variety of sweet and sour marinades, which give the dish a subtle aroma, piquancy and characteristic taste.
How to cook mushrooms in Korean?
Korean mushrooms are very easy to prepare at home. The whole process consists of pre-boiling the mushrooms and mixing them with a sweet and sour marinade consisting of oil, vinegar, sugar, salt and pepper. If desired, add onion, garlic and grated carrots to the mixture, place the dish under pressure and put it in the refrigerator for a day.
- Korean pickled mushrooms can be prepared from both greenhouse mushrooms (champignons and oyster mushrooms) and forest mushrooms (porcini mushrooms, honey mushrooms or chanterelle mushrooms). To prepare, greenhouse mushrooms are boiled for 10 minutes, and forest mushrooms - 40 minutes.
- No less tasty Korean-style mushrooms are obtained from dried specimens, which are pre-soaked for 6 hours and boiled for no more than 10 minutes.
- You can store the snack in the cold for only 5 days.
Korean mushrooms - a recipe that allows you to prepare popular Asian snacks. Among the latter, the Heh salad has gained popularity due to its simplicity and speed of preparation. During the cooking process, the mushrooms are boiled, seasoned with spices and poured with hot oil (an excellent conductor for marinade), so the dish is served to the table in just 40 minutes.
Ingredients:
- oyster mushrooms - 900 g;
- onions - 2 pcs.;
- hot pepper - 1/2 pcs.;
- bunch of cilantro - 1 pc.;
- clove of garlic - 6 pcs.;
- oil - 600 ml;
- vinegar - 60 ml;
- soy sauce - 40 ml;
- sugar - 40 g;
- water - 1.5 l.
Cooking
- Boil the mushrooms for 10 minutes and drain in a colander.
- Mix with herbs, pepper, garlic and onion.
- Add vinegar, soy sauce, sugar, pour boiling oil and stir.
- Place in the refrigerator for 30 minutes.
Corresponds to the principles of Asian philosophy calling for healthy food. Tree mushroom is a dietary product that surpasses even meat in protein and mineral content, so dishes made from it are rich in vitamins and tasty. True, it is only purchased dried, and therefore needs to be soaked before cooking.
Ingredients:
- dried mushrooms - 50 g;
- onion - 1 pc.;
- water - 500 ml;
- salt - 20 g;
- oil - 70 ml;
- vinegar - 20 ml;
- ground red pepper - 5 g.
Cooking
- Soak the mushrooms in hot water for an hour.
- Fry the peppers and onions in oil.
- Combine with mushrooms, season with vinegar and salt.
- Serve Korean mushrooms chilled.
Those who want to diversify their Lenten menu can cook in Korean. This easy stir-fry dish is bursting with flavor and a crunchy texture that only lasts for a quick fry. First, you need to heat the pan well and only then start cooking the main components.
Ingredients:
- oyster mushrooms - 350 g;
- carrots - 1 pc.;
- onion - 1 pc.;
- ginger - 20 g;
- hot pepper - 1/2 pcs.;
- oil - 60 ml;
- soy sauce - 40 ml;
- sugar - 10 g;
- vinegar - 20 ml;
- sesame - 10 g.
Cooking
- Fry the ginger and pepper for 3 minutes and remove.
- Add onions, carrots and mushrooms and fry for 5 minutes.
- Add soy sauce, vinegar, sugar.
- Garnish Korean fried mushrooms with sesame seeds.
Korean-style honey mushrooms - a savory appetizer “for one tooth.” Small, perfectly “tailored” mushrooms are juicy and go well with hot spices and sweet and sour dressing, making them ideal for preparing Asian-style dishes. Honey mushrooms are wild mushrooms, so before marinating they are boiled for 40 minutes in salted water.
Ingredients:
- honey mushrooms - 2 kg;
- water - 1.5 l;
- carrots - 1 pc.;
- onions - 3 pcs.;
- clove of garlic - 6 pcs.;
- hot pepper - 1/2 pcs.;
- salt - 40 g;
- sugar - 40 g;
- oil - 200 ml;
- vinegar - 90 ml.
Cooking
- Cook the mushrooms for 40 minutes.
- Chop carrots, onions, peppers and garlic.
- Season all ingredients with oil, vinegar and sugar.
- Refrigerate the Korean spicy mushrooms for 6 hours.
For many housewives, mushrooms are one of their favorite snacks. There is an explanation for this: mushrooms are safe, affordable, and their meatiness is similar to eggplants, so they often coexist with them. Eggplants and mushrooms do not require long-term heat treatment, which allows you to boil them for 10 minutes in water, season with marinade and cool for a day.
Ingredients:
- eggplants - 2 pcs.;
- champignons - 800 g;
- oil - 200 ml;
- vinegar - 100 ml;
- sugar - 60 g;
- water - 2 l;
- salt - 40 g;
- clove of garlic - 4 pcs.;
- carrots - 1 pc.;
- onion - 1 pc.
Cooking
- Blanch the eggplant pieces in water for 5 minutes.
- Boil the champignons for 10 minutes.
- Chop onion, garlic, carrots.
- Season everything with oil, vinegar, seasonings and leave for a day.
Fans of modern solutions can add soy asparagus. The latter is a popular Asian product made from dried soy milk foam and has all the qualities of soy. The taste of asparagus is not pronounced and depends only on the marinade and seasonings, which is ideal for this dish.
Ingredients:
- soy asparagus - 250 g;
- oyster mushrooms - 250 g;
- water - 2 l;
- carrots - 1 pc.;
- garlic clove - 3 pcs.;
- vinegar - 80 ml;
- oil - 60 ml;
- soy sauce - 40 ml.
Cooking
- Soak asparagus in 1 liter of water for 3 hours. Squeeze and cut.
- Boil the champignons for 15 minutes.
- Chop carrots and garlic.
- Mix everything with vinegar, oil and sauce and set aside for 5 hours.
Korean-style sea mushrooms will amaze even sophisticated gourmets. This exotic product attracts not only its external resemblance to sea corals, but also its unusual taste that defies description. It is not sour, salty or bland like most mushrooms, but has a slight sweetness that is perfect for an Asian marinade.
Ingredients:
- dried sea mushroom - 70 g;
- sweet pepper - 1 pc.;
- cucumber - 1/2 pcs.;
- vinegar - 40 ml;
- clove of garlic - 1 pc.;
- oil - 20 ml;
- water - 1.5 l;
- salt - 20 g.
Cooking
- Pour salt water over the mushroom for 20 minutes, then boil for 5 minutes.
- Cut into pieces, remove inedible.
- Mix with all ingredients and marinate for an hour.
Korean mushrooms for the winter in jars
Korean-style mushrooms for the winter will come in handy for housewives who want to expand their usual range of snacks. Spicy crispy mushrooms, combined with spicy carrots, onions and garlic, will be an excellent addition to potatoes, porridge and a host of dishes popular on cold days. Moreover, the recipe is simple and differs from the previous ones only by the sterilization process.
White woody Chinese mushroom (Korean pickled)
Among the popular Korean salads (Korean carrots, pickled pork ears, Korean seaweed, spicy cauliflower, Korean garlic arrows and other hot and sour Korean snacks... the mere thought of which is already making your mouth water...) , noticed beautiful white scallops that looked like a multi-layered terry fan. This is the white Chinese tree mushroom (and not white algae, as many people think).
Previously, I only saw pickled tree mushrooms at the market, from Korean sellers. And I never expected to find this exotic product in dried form in a regular supermarket. It turns out that dried porcini mushrooms are a popular product in China, sold in packages like regular pasta. You can order it directly from there. And marinate at home as much as you like. And then eat it plain or add it to salads.
Marinade composition
for 1 bush of white wood mushroom
- Table vinegar (6% or 9%) – 1 tablespoon (you can use 1.5 tablespoons if you don’t think it’s sharp enough);
- Salt – 1 tablespoon;
- Sugar – 0.5 tablespoon;
- Hot water (boiling water);
- Spices for Korean carrots, ground black or red hot pepper – optional, this is not necessary (a small pinch).
How to cook
1. Requirements for dishes
To prepare white woody Chinese mushroom, you need a bowl or bowl with a wide bottom (ceramic, glass or enameled iron) so that the entire mushroom fits in it.
I had a 750 ml ceramic bowl - wide and flat. The mushroom fit comfortably into it and did not reach the edge (top of the bowl) a couple of centimeters.
2. How to do
- Place salt, sugar and vinegar on the bottom of the dish. Add spices (if you use them. But in my opinion, there is no need at all, and without them there will be a characteristic taste, like the Koreans).
- Place the mushroom in a bowl. Pour boiling water over it (the dry mushroom should disappear under water. Don’t pour too much water; once it disappears, that’s enough).
- After 1-2 minutes, the mushroom will straighten and marinate. Drain the marinade. All! White wood mushroom is ready to eat! You can eat!
Marinated scallops (white woody Chinese mushroom) with new jacket potatoes, sausages and herbs
By the way, after repeatedly preparing this method, the general principle of which was explained to me by a Korean woman selling Korean snacks at the market, I decided to look for other recipes on the Internet.
And what a surprise it was when I read that, it turns out, someone soaks these dried tree mushrooms overnight, and then cooks them for 2 hours. My God, what will be left of it!))) Friends, no need to soak, no need to cook. Infusing with hot marinade for a couple of minutes is quite enough. The mushroom is immediately straightened, soaked in water and ready to eat (like instant noodles). At least this applies to porcini mushrooms, which are sold dried in our supermarkets.
What does the white wood mushroom taste like?
If you have never tried what pickled porcini mushrooms are, they taste slightly like chicken cartilage, only very thin, with a characteristic sharp-sour taste. The spiciness here does not come from the pepper, but somehow comes from a simple marinade of vinegar, sugar and salt.
They are like nothing else. It’s just so delicious, you won’t be able to put it down!
How to use pickled tree mushroom
This beautiful double Chinese mushroom can be eaten plain as a savory snack. I love him just like that, separately from everything. Eat it all quickly!
But for those who are more relaxed about this Korean appetizer, I can recommend serving wood mushrooms with potatoes (boiled, mashed, stewed potatoes, fried, in any form), with stewed sweetish beef in tomato sauce, or with other dishes that you want. light hot and sour snack (where you would use , for example).
Or add capers to salads, where pickled cucumbers are usually added. I advise you to first try pickling wood mushroom, understand what it is, and then (if you don’t mind) use it in salads. Because its original taste, and, most importantly, its crunchy structure, are unique. And I don’t want to drown out this wonderful taste sensation with something else.
Today, many are fans of spicy and piquant Korean salads. The most popular of them are carrots and mushrooms in Korean. We offer you a recipe for pickled mushrooms using Korean technology today. The basis will be taken from champignons available to every housewife. After the culinary magic, the mushrooms will become tasty, aromatic, and the vegetables in the salad will remain juicy and crispy.
Salad products
- The main ingredients for a Korean mushroom salad, of course, will be the mushrooms themselves. You will need about 500 grams of fresh champignons.
- Bell peppers will help add color and add a unique taste to the salad. You can take several peppers of different colors. The total mass of pepper in the salad is 200-250 g.
- One large onion.
- Three cloves of garlic. For those who like it “hotter”, you can take the whole head.
- One carrot.
- Hot chili pepper.
- Two st. tablespoons of vegetable oil.
Ingredients for marinade
No Korean salad recipe is complete without a properly prepared marinade. The Korean mushroom recipe is no exception. To reduce cooking time, you can take a ready-made mixture for Korean salads. For those who will collect the ingredients themselves, let us tell you that the main ingredients in purchased seasonings, as a rule, are: dried garlic, paprika, coriander.
Also for the marinade you will need:
- 1/2 tsp ground black pepper.
- Two teaspoons of granulated sugar.
- Salt (finely ground) - teaspoon.
- Three or four peas of allspice.
- Two large bay leaves.
- Fresh parsley - a bunch.
From liquids:
Cooking process
So, all the ingredients are prepared, it’s time to learn how to cook mushrooms in Korean. First, wash and peel the champignons. If you do find small, neat mushrooms, you should not cut them. Large mushrooms are cut lengthwise into two or three parts. Place in a saucepan with cold water and place on low heat. It is recommended to cook the mushrooms for 8 to 12 minutes. After cooking, drain the mushrooms through a colander. You can leave a couple of tablespoons of mushroom broth for the marinade. Transfer the boiled champignons into a deep bowl.
The time has come for vegetables, without which Korean champignons will not turn out so juicy and appetizing. Wash the sweet peppers and cut them into long thin strips. Peel the onion and cut it into half rings. Carrots, as expected in Korean salads, will be grated on a coarse grater. If there is a special Korean carrot grater in the kitchen, then we use it.
Pour two tablespoons of vegetable oil into a frying pan and add the prepared vegetables. They should not be fried over too high heat or for a long time. A couple of minutes for sautéing will be enough. The main task in the Korean mushroom recipe is to preserve the freshness, juiciness and crispness of the vegetables.
Cooking marinade
In a small container, mix soy sauce, apple cider vinegar, mushroom broth and vegetable oil in the quantities given in the list. Add bulk and aromatic seasonings to the liquid. Place on the fire and warm up slightly, not allowing the marinade to boil. The main thing is that the heat helps the salt and sugar dissolve quickly. We take it off the stove.
It's time to add the garlic. It should first be passed through a press and mixed with finely chopped parsley. Mix the mushrooms. Now you can add the fried vegetables and pour in the cooled marinade. Spicy lovers can also add a couple of pieces of hot chili pepper to the salad or add ground red pepper.
Mushrooms and vegetables covered in marinade should be left at room temperature until completely cooled. Then you can put them in the refrigerator for a day. For those in a hurry, a Korean-style mushroom recipe is suitable, which allows for twelve hours of marinating. Only in this case will it be necessary to increase the dose of vinegar and, therefore, the broth by one spoon.
You can serve Korean-style champignon salad either directly in the marinade or without it. Pass a few tablespoons of salad through a sieve, remove excess liquid, add a couple of tablespoons of vegetable oil and fresh herbs.
This appetizer will appeal, first of all, to lovers of hot and spicy oriental cuisine, because it has a very aromatic and amazing taste. Cooking mushrooms is quite simple, the entire preparation process will take about 20 minutes, and then the appetizer will need to be placed in a cool place for a day so that the mushrooms are saturated with the aromas of spices and vegetables.
It’s interesting that basically any mushrooms you like are suitable for an appetizer – champignons, chanterelles, porcini. You just need to follow the rules for their preparation at the preparatory stage. If, for example, it is enough to boil greenhouse mushrooms (oyster mushrooms or champignons) for 10 minutes, then wild mushrooms cannot be dealt with so quickly. Wild mushrooms must first be boiled for two hours. I haven't tried making Korean mushrooms using dried mushrooms, but frozen wild mushrooms make a great Korean appetizer. There is no need to boil them, they have already been boiled, but let them defrost completely.
The dish is given a special taste by vegetables marinated with mushrooms (carrots, onions and garlic), as well as herbs (table or apple vinegar) and spices (black pepper, red pepper). If you wish, you can add another set of spices, it can be curry, saffron, coriander, cloves, to make the taste of the snack brighter, richer and give warm, sweet oriental notes.
After a day, the Korean mushrooms will be ready, they can be served, they perfectly complement meat or fish dishes with their taste.
Ingredients
- fresh mushrooms (champignons) – 1 kg;
- carrots (large fruit) – 2 pcs.;
- onion turnip - 2 pcs.;
- garlic - 2 cloves;
- table vinegar (9%) – 4 tbsp;
- sugar - 2 tbsp. l.;
- vegetable oil (refined) – 100 g;
- salt (fine) – 1 tsp;
- ground pepper (red and black) – 1 tsp each.
Cooking
We prepare mushrooms for an appetizer; for this we choose medium-sized champignons with elastic caps. If necessary, we clean them and cut them in half or into 4 parts. Small mushrooms can be cooked whole.
Then boil the champignons for about 10 minutes in lightly salted water.
We chop the peeled carrots on a grater for Korean carrots. Use carrots that are brightly colored, juicy and limp. If you have a Korean carrot grater, use it.
We clean the onions and cut them into half rings.
Peel the garlic and finely chop it with a knife.
Mix boiled mushrooms with chopped vegetables, add spices, oil and vinegar.
The end result is a vibrant mixture of spices, vegetables and mushrooms.
Place the mushrooms and vegetables in a container or leave them in a bowl.
Be sure to place pressure on top, and keep the snack for a day in a cool place (preferably in the refrigerator).
The Korean-style mushrooms are ready, the champignons and vegetables are well marinated, serve the appetizer chilled. Bon appetit!
Today I propose to add another simple and very tasty recipe to the collection of recipes for homemade “Korean” snacks – Korean mushrooms. This simple and colorful appetizer is prepared simply and quickly and will appeal to all lovers of delicious food without exception. Juicy, light and piquant-tasting Korean-style mushrooms will add pleasant variety to the everyday menu and will perfectly complement the holiday table. Try it!
Prepare the ingredients according to the list.
Cover the mushrooms with cold water and leave for a few minutes, then rinse thoroughly.
Boil about 1 liter of water and generously add salt. Add mushrooms.
Bring the water to a boil again and note the cooking time. Depending on the type of mushroom, cooking time may vary slightly. For shiitake mushrooms, for example, 2 minutes of cooking is enough.
But champignons should be cooked a little longer - from 5 to 10 minutes. The exact cooking time depends on the size of the mushrooms; large specimens take longer to cook.
Remove mushrooms from water and cool completely. The water in which the mushrooms were boiled can be saved and soup can be made from it.
Cut large mushrooms into pieces of the desired size. Small mushrooms can be left whole.
Grate the carrots on a special grater or cut into thin cubes.
Add 1 tsp. sugar, 1 tsp salt and lightly crush the carrots with your hands so that they release juice.
Laying out in a heap, add ground black and red peppers, ground coriander and finely chopped garlic.
Heat the vegetable oil over medium heat until lightly smoking. If desired, add 1-2 pinches of coriander seeds and heat them for a few seconds until fragrant.
Pour the hot oil over the spice mound and mix everything thoroughly.
Add prepared mushrooms, as well as chopped herbs and onions.
Pour in the vinegar and mix everything thoroughly. Taste and add more salt and spices to taste if necessary.
Set the pressure lightly and place the snack in the refrigerator for at least 4-5 hours, and preferably overnight.
Korean mushrooms are ready! Bon appetit!
