Korean oyster mushrooms: home-made recipes
Korean oyster mushroom recipes differ from other dishes in their incredible aroma, pungency and piquancy. If you are faced with a choice of what to cook from mushrooms, in addition to frying and stewing, then use the proposed Korean oyster mushroom options.
I want to say that the taste of dishes from oyster mushrooms, pickled in Korean, is very delicate, with a slight acidity, as well as pronounced mushroom notes. This appetizer can be a full meal for a festive feast.
Oyster mushrooms in the Korean version can go well with any meat or side dish, they turn out nutritious, satisfying and low-calorie.
Content
- Korean pickled oyster mushroom recipe: quick option
- The recipe for cooking Korean oyster mushrooms with carrots
- Korean oyster mushrooms pickled with carrots: recipe with photo
- Korean oyster mushroom recipe for winter
- Korean Oyster Mushroom Recipe
- How to pickle Korean oyster mushrooms with bell pepper
- How to pickle Korean oyster mushrooms with carrots for the winter
- How to cook Korean oyster mushrooms with carrots and sesame seeds
Korean pickled oyster mushroom recipe: quick option
Korean recipe for oyster mushrooms will appeal to lovers of Korean salads and marinades. A quick and easy way to cook mushrooms involves using the simplest ingredients.
- Oyster mushrooms - 1 kg;
- Onion - 3 pcs.;
- Sugar - 2 tbsp. l .;
- Vinegar - 3 tbsp. l .;
- Salt -1.5 tsp;
- Garlic - 3 cloves;
- Water - 50 ml;
- Ground black pepper 1 tsp;
- Ground red hot pepper - ½ tsp.
Oyster mushrooms disassemble into individual mushrooms, cut the remains of the mycelium, rinse under the tap and cut into pieces.
Boil in water with salt for 15 minutes, drop in a colander and put on a kitchen towel to dry.
Peel, wash and chop onions in thin half rings.
To prepare the brine, pour water, vinegar into the pan, add salt and sugar and mix well.
Introduce the red and black pepper chopped garlic into the marinade and mix, let it boil and let it cool.
In another bowl, lay the chopped onion and mushrooms that have already cooled in layers.
Pour with brine, put a press on top, crushing with a heavy object, for example, a can of water.
Put the dishes with mushrooms in the refrigerator for the night. In the morning, oyster mushrooms pickled in Korean can be safely tasted.
The recipe for cooking Korean oyster mushrooms with carrots
How to cook Korean oyster mushrooms with carrots so that the dish turns out fragrant and does not lose its nutritional properties? Oriental cuisine involves the addition of a large number of seasonings and spices to dishes, which makes the food spicy and piquant.
- Oyster mushrooms - 1 kg;
- Carrots - 3 pcs.;
- Garlic - 4 cloves;
- Salt - 1 tbsp. l .;
- Sugar - 1 dess. l .;
- Lean oil - 70 ml;
- Korean carrot seasoning - 2 dess. l .;
- Vinegar - 70 ml;
- Marjoram dry - 1 pinch.
Korean oyster mushroom recipe is designed for 5-6 servings and is cooked for 30 minutes.
Dismantle the mushrooms, cut off the lower part of the leg along with contamination, rinse and cook.
Cook for 15 minutes in salted water, select with a slotted spoon and lay on a paper towel to dry.
Cut the cooled mushrooms into pieces and put in a deep bowl.
Peel the carrots, grate on a “Korean” grater and add to the mushrooms.
Introduce vegetable oil, vinegar, crushed garlic, sugar, salt, marjoram and seasoning for carrots.
Mix thoroughly, put in a jar and refrigerate for 5-7 hours for marinating.
The dish is perfect as a snack for any occasion, as well as for the daily menu.
Korean oyster mushrooms pickled with carrots: recipe with photo
Oyster mushrooms marinated in Korean with carrots are cooked for only 40-50 minutes, their infusion time is 2 hours. In this version, the mushrooms are marinated separately from carrots.
- Oyster mushrooms - 1 kg;
- Water - 500 ml;
- Salt - 2 tbsp. l .;
- Sugar - 2 tbsp. l .;
- Vinegar 9% - 4 tbsp. l .;
- Allspice - 5 peas;
- Lavrushka - 3 pcs.
Korean carrot pickling ingredients:
- Carrots - 500 g;
- Garlic - 4 cloves;
- Sugar - 1.5 tbsp. l .;
- Salt - ½ tsp;
- Vinegar 9% - 1 tbsp. l .;
- Vegetable oil - 4 tbsp. l .;
- Ground black pepper - 1 tsp;
- Ground paprika and coriander - ½ tsp.
We offer to see a description of the recipe for pickled oyster mushrooms in Korean with a photo.
Oyster mushrooms cleaned from mycelium and disassemble into individual mushrooms, rinse and let dry. Cut large slices, leave small whole.
Put the mushrooms in a pan, add water and let it boil. Allow to boil in salted water for 20 minutes, periodically removing the foam.
Add salt, vinegar and sugar to the water, stir, add allspice and lavrushka.
Boil with spices for 15 minutes over low heat, remove the pan from the stove and let the mushrooms cool in the marinade.
Peel, wash, grate carrots on a “Korean” grater.
Add salt, sugar and grind it well with your hands, leave in a bowl for 10 minutes.
Add paprika, coriander and ground black pepper to the carrots, pour with vinegar and mix well again.
Heat oil in a pan and pour into carrots.
Finely chop the garlic with a knife, sprinkle carrots and mix.
Remove the mushrooms with a slotted spoon in a bowl, combine with carrots, mix and let it brew for 2 hours.
Korean oyster mushroom recipe for winter
Oyster mushrooms are great for canning for a long period of time. We suggest you find out the Korean oyster mushroom recipe for the winter.
- Oyster mushrooms - 1 kg;
- Korean carrot - 300 g;
- Soy sauce - 50 ml;
- Garlic - 5 cloves;
- Water - 1 L;
- Vinegar 9% - 70 ml;
- Sugar - 100 g;
- Salt - 2 tsp;
- Lavrushka - 4 pcs.;
- Black peppercorns - 10 pcs.;
- Ground red pepper - 1 tsp. without top.
Korean oyster mushrooms will be stored in a cool room until the next mushroom harvest.
Peel, disassemble and cut the mushrooms into pieces.
Marinade: mix salt, sugar and vinegar in water, stir, boil.
Put oyster mushrooms in a boiling marinade and boil for 15 minutes.
Combine the cooled mushrooms with the finished "Korean" carrots.
Add chopped garlic, soy sauce, ground red pepper, black peas and a bay leaf, mix, let stand for 2 hours.
Put mushrooms with carrots in sterilized jars, boil the mushroom marinade and pour into jars.
Cover with metal lids and sterilize for about 1 hour.
After changing the covers to plastic ones, let cool and take them out to the basement.
One point is important in this recipe: Korean mushroom salad with oyster mushrooms and carrots can be eaten immediately after it is infused, without even sterilizing. And if you are going to close the blank, then sterilization is indispensable.
Korean Oyster Mushroom Recipe
We recommend using the Korean oyster mushroom recipe with seasoning.As you can see, not only the classic ingredients for the marinade are taken for this, but also the special spices used by Korean chefs.
- Oyster mushrooms - 1 kg;
- Vegetable oil - 50 ml;
- Carrots - 2 pcs.;
- Garlic - 5 cloves;
- Sugar - 3 tbsp. l .;
- Salt - 2 tsp;
- Vinegar - 100 ml;
- Korean carrot seasoning - 1 pack.
We offer to make a Korean recipe for oyster mushrooms with a photo.
Boil peeled mushrooms in water with salt for 20 minutes.
Drain, let the mushrooms cool and cut into thin strips.
Peel and grate carrots on a “Korean” grater, chop the garlic into cubes with a knife.
Put cooked foods in a bowl, add butter, sugar, salt, vinegar, seasoning for carrots and mix thoroughly.
Refrigerate overnight for pickling.
Stir again in the morning, put in a salad bowl and serve. Boiled potatoes are considered a good side dish for this dish.
How to pickle Korean oyster mushrooms with bell pepper
How to make Korean oyster mushrooms to get an original, tasty and spicy dish? The main thing is that before cooking oyster mushrooms need to be boiled in salted water for 10 minutes. If you like pickled mushrooms, use this recipe and you won’t regret it.
- Oyster mushrooms - 800 g;
- Bulgarian pepper - 4 pcs.;
- Onion - 2 pcs.;
- Garlic - 3 cloves;
- Sugar - 1 tbsp. l .;
- Salt - 1 tsp;
- Vegetable oil - 5 tbsp. l .;
- Vinegar 9% - 3 tbsp. l .;
- Dill greens - 1 bunch.
We suggest using the recipe for Korean mushroom oyster mushrooms with visual photos.
Oyster mushrooms cleaned of dirt, disassemble separately, wash and cut into pieces. Boil, recline on a metal sieve and allow to dry on a paper towel.
Prepare vegetables: peel the onion, cut into half rings, garlic in small cubes, chop the pepper with noodles, and chop the dill.
Add vinegar, salt, sugar and butter to vegetables, mix, add dill and mushrooms.
Mix well and leave for 15-20 hours.
This appetizer will be a good option for treating “unexpected” guests. As a side dish, rice or buckwheat porridge, as well as mashed potatoes, are suitable.
How to pickle Korean oyster mushrooms with carrots for the winter
The mushrooms have a sweetish taste, so in this version they will go well with soy sauce. Such oyster mushrooms in Korean with carrots for the winter will be a good help in the cold season, when you really want something pungent from home preservation. None of your guests will be indifferent when they try this appetizer.
- Oyster mushrooms - 1 kg;
- Korean carrot - 400 g;
- Garlic - 2 cloves;
- Water - 500 ml;
- Vinegar 9% - 50 ml;
- Sugar - 3 tbsp. l .;
- Soy sauce - 4 tbsp. l .;
- Salt - 2 tsp;
- Ground black pepper - 1 tsp;
- Lavrushka - 3 pcs.;
- Black peppercorns - 10 pcs.
How to pickle Korean oyster mushrooms with carrots for the winter?
Oyster mushrooms to disassemble, cut off most of the legs, since during boiling they remain stiff, rinse the code with a tap and cut into pieces.
Prepare the marinade: mix sugar, salt, vinegar, black peppercorns, bay leaf in the water.
Let the marinade boil and add chopped mushrooms into it, cook for 15 minutes.
Remove the oyster mushrooms from the marinade with a slotted spoon, allow to cool.
In a container, combine Korean carrots, pickled oyster mushrooms, garlic grated on a fine grater, as well as soy sauce.
Mix everything thoroughly, let stand for half an hour, stirring occasionally, and can be served.
In order to close this appetizer for the winter, you need to put the pickled oyster mushrooms with carrots in jars and put in a saucepan for sterilization.
Sterilize for 40 minutes over low heat, close with tight plastic covers and place under the covers until completely cooled.
After, take out to a cool room for further storage.
How to cook Korean oyster mushrooms with carrots and sesame seeds
How to cook oyster mushrooms in Korean in a delicious way, thereby surprising and delighting your family and friends?
- Oyster mushrooms - 700 g;
- Sesame - 3 tbsp. l .;
- Garlic - 5 cloves.
Marinade:
- Vegetable oil - 4 tbsp. l .;
- Soy sauce - 3 tbsp. l .;
- Vinegar 9% - 3 tbsp. l .;
- Lavrushka - 3 pcs.;
- Sugar - 1 tbsp. l .;
- Salt - 2 tsp;
- Marjoram, oregano - 1 pinch each;
- Lemon ground pepper - ½ tsp.
This dish takes about 40 minutes, and is designed for 5-6 people. We offer you to watch a visual video of cooking Korean oyster mushrooms:
Peel the mushrooms from contamination, disassemble into separate copies and boil in water for 15 minutes.
Tilt in a colander, allow to cool well and cut into small pieces.
Prepare the marinade: mix vegetable oil, soy sauce, vinegar, salt, sugar, lemon pepper, bay leaf, marjoram and oregano in a pan. Mix well and let it boil for 2 minutes.
Allow to cool slightly and add chopped garlic into it.
Fry sesame seeds in a hot frying pan for 5 minutes.
Combine the marinade, garlic, mushrooms and sesame seeds, mix well and refrigerate for the night so that the oyster mushrooms are filled with the aroma of spices.
Having familiarized yourself with our recipes for making Korean oyster mushrooms at home, you can start cooking them today. Try, experiment and create your own unique masterpieces of pickled appetizers from these mushrooms.
