Fried mushrooms in Korean. Korean oyster mushrooms, or He from mushrooms - a recipe with a photo, how to make a salad of pickled mushrooms at home

Woody chinese mushroom- this is the most often called muer type of mushroom, especially popular in Asian cuisine. Muer gets to supermarket shelves dry, pickled or, the most common form, pressed into neat small briquettes. After a few minutes in the water, appetizing dark mushrooms are obtained from the briquette, from which various dishes are often prepared in China and Korea. Most often these are appetizers and salads, with which we want to introduce you.

Mushroom preparation

Before cooking Korean-style woody mushrooms, they need to be prepared. Proper preparation of muer is half the battle delicious salads and snacks.

When buying woody mushrooms from a pack in Korean, carefully read the instructions for preparation. Most often, the algorithm is the same, however, since wood mushrooms are an infrequent guest on our tables, it is better to read the recipe in search of the subtleties mentioned so as not to spoil the product or dish in the future.

So, most often the muer is soaked in boiled water, cooled to room temperature... Do not use hot or boiling water for this, otherwise, instead of good dense mushrooms, you will get a slimy mushroom mass, unsuitable for cooking Asian dishes.

After soaking, the mushrooms must be sorted out, rinsed in several waters, filled with cold water and left for 12 hours in a cool secluded place.

After 12 hours, the woody mushrooms are ready for further culinary manipulations. Drain the water, dry them a little on paper or clean kitchen towels, put them in a container, then add a little salt and season with a tablespoon of 9% vinegar.

Korean style mushroom snack

First, let's try to prepare the simplest dish with the addition of muer - a simple one, quick snack with corn with soy sauce and garlic. Recipe woody mushrooms in Korean is very simple, and for its preparation you will need simple and affordable ingredients in a regular store. For example:

Preparation

Prepare Chinese wood mushroom in advance according to the instructions on the package or the one presented above, dry a little and cut into small pieces that would be convenient to grab with chopsticks... Peel the onion and cut into thin half rings. Ignite the frying pan, brush with vegetable oil, fry the onion until transparent. Place the mushrooms and cook together for 5 minutes.

Open the jar canned corn, drain the brine and put the grains in the pan, stir with a spatula. Pour a glass of boiled water into it and simmer the dish until the water has completely evaporated.

When the water has evaporated, pour into the pan soy sauce, then add the garlic, finely chopped or passed through a garlic press. As soon as the sauce begins to boil in the pan, turn off the heat, remove the container from the stove.

A delicious Korean-style tree mushroom appetizer is ready. Let the dish brew a little under the lid, and then serve it warm.

Mushroom and funchose salad

In many Korean-style salads, woody mushrooms are one of the main ingredients. This is a fairly simple, inexpensive and affordable product in Asian stores, and probably every housewife knows how to cook such mushrooms. This salad is quite common. It may well replace your dinner, because it is very satisfying. To prepare it you will need:

• 200 g of chicken;
• 100 g funchose;
• 1 pack of mushrooms;
• 1 fresh cucumber;
• 1 carrot;
• 1 onion;
• 1 clove of garlic;
• vegetable oil;
• sugar, salt, soy sauce to taste.

At your discretion, you can add to the salad as boiled chicken and smoked. Smoked meat will give the dish a pleasant aroma and incredible taste. For those who like more juicy dishes, it is better to add smoked leg to the Korean tree mushroom recipe.

Chili pepper is often added to the dish for spiciness.

Cooking process

Prepare the muer according to the instructions on the package. Dry a little from excess moisture and cut the woody mushrooms into large pieces. Korean cuisine welcomes spices, so boil the chicken with a little salt if necessary and add some hot spices if desired.

Grate the carrots on a coarse grater, cut the onion into thin half rings. Add a little vegetable oil, sauté the onions, then add the carrots. Roast the carrots until tender. Then put mushrooms in vegetable frying and fry over low heat until cooked.

While the vegetables are cooking in the skillet, prepare the chicken. Cut the meat into small strips. Fresh cucumber peel and grate on a coarse grater. Boil funchoza according to the recipe on the package, discard it in a colander, drain the water and cool until slightly warm.

When the vegetables are completely cooked and the funchose has cooled down, you can put all the ingredients in a deep salad bowl that is easy to mix. Next, season the salad with soy sauce, salt and add spices to taste, a little sugar. Pass the garlic through a garlic press and place in a container. Mix all ingredients thoroughly with each other and set aside in the refrigerator for several hours. The salad should be infused, soaked in sauce, aroma of spices, fresh cucumber.

Here's how to cook Korean mushrooms. This is one of the most common salads in Asian cuisine and is served as independent dish.

Beef and spinach salad

There is one more interesting recipe wood mushrooms in Korean. It is also cooked with meat and funchose, but differs from the previous one in its sweet beef marinade and pleasant sesame flavor - another ingredient beloved in Asian cuisine.

To prepare the dish you will need:

• 280 g funchose;
• 150 g beef fillet;
• 100 g of woody mushrooms;
• 80 g carrots;
• 80 g spinach;
• 80 g onions;
• 80 ml of vegetable oil;
• 80 ml soy sauce;
• 60 ml sesame oil;
• 20 g sesame seeds;
• 10 g sugar.

For the marinade you will need:

Recipe

Let's start cooking the dish with meat. Rinse the beef, remove fat deposits, streaks and film. Cut into thin strips and place in a bowl. Add all the ingredients for the marinade there. Stir the meat thoroughly and leave to marinate for an hour and a half. Beef is marinated for a very long time, the structure of its meat is dense and, in an amicable way, it takes about eight hours. But since we cut it into small pieces, in an hour and a half it will soften perfectly and soak in the sauce and garlic.

Boil funchose following the instructions. It should become transparent. Put it in a colander, rinse under cold running water and return to the pot. Pour the soy sauce, sesame oil and sugar over the funchose and stir.

Dried mushrooms, pre-soaked, dry a little on paper towels, cut into small strips.

Grate carrots in Korean style, and onions - in thin, almost transparent half rings. Fry them in vegetable oil separately. Then - mushrooms and separately pickled beef.

Combine all the ingredients in one deep salad bowl, stir, add a little more sesame oil, soy sauce or sugar to taste. Divide the dish into portions and serve. It is so tasty, aromatic, it is simply impossible to resist!

Bon Appetit!

These are the recipes for wood mushrooms in Korean. The photo shows how this product, unusual for our kitchen, looks like. Dishes with muer are aromatic and tasty. Mushrooms complement and reveal the taste and smell of other ingredients present in the dish. It should be noted that the calorie content of Korean-style woody mushrooms is moderate, only 120 kcal per 100 g fried in oil. Therefore, eating them, you can not worry about your figure - they are very light and full of protein.

It is difficult to imagine anything more delicious than Korean style mushrooms. Champignons in this case are perfect snack... They are not only tasty, but also very tender. If you marinate food correctly, it makes a great snack for festive table... In addition, the dish is prepared very quickly. Of course, many people believe that Korean-style pickled mushrooms, like most salads of this cuisine, turn out to be very spicy. However, it is not. Properly cooked champignons come out very fragrant, tender and have an amazing taste.

Korean mushrooms: recipe

To prepare an original appetizer, you will need:

1. Fresh champignons - about 500 grams.
2. Onions - one medium-sized head.
3. Garlic - 4 cloves.
4. Vegetable oil - 100 grams.
5. Table vinegar - 30 milliliters.
6. Ground coriander, ground black pepper, salt to taste.
7. Parsley greens.

How Korean mushrooms are cooked

Champignons in this recipe, if necessary, can be replaced with oyster mushrooms. In any case, pickling mushrooms should be started with their preparation. They need to be washed well, cleaned, and then put in a container that is ideal for boiling them.

Mushrooms should be poured with cold water. It is worth boiling champignons without adding salt. This process takes about 15 minutes. Boil mushrooms over medium heat. After that, the mushrooms must be thrown into a colander and squeezed out, but not hard, so as not to violate their integrity. The water should drain well. You can leave the mushrooms in a colander until they cool completely.

While the mushrooms are draining, you can prepare other ingredients. Garlic and onions must be thoroughly peeled and then chopped. It is better to cut them into small cubes.

Completely cooled mushrooms must be put in a bowl. Chopped garlic and onions, spices, vinegar, salt and sunflower oil... All must be mixed well.

What to do next?

The Korean style mushrooms, the recipe for which we are describing, cook very quickly. After combining all the components, the snack can be transferred to a container with a lid and placed in the cold. After a few hours, the dish will be ready. But it is best to leave the mushrooms in the cold for a few days. This will make them more aromatic and tasty.

You can serve Korean-style mushrooms to the table seasoned with chopped parsley, with or without marinade.

Option two

Korean-style mushrooms can be cooked in a slightly different way. This recipe is no less simple than the previous one. Pickled mushrooms are just as tasty and aromatic. For cooking, it is better to use fresh mushrooms small size. The mushrooms can be cut if necessary. To cook mushrooms in Korean, you will need:

1. Fresh champignons - from 300 to 500 grams.
2. Onions - 1 large head.
3. Sweet Bulgarian pepper - 1 pc.
4. Garlic - 2 cloves.
5. Table vinegar 3% - one tablespoon.
6. Granulated sugar - one teaspoon.
7. Vegetable oil - a couple of tablespoons.
8. Lemon juice - one teaspoon.
9. Salt to taste.

How to make a snack

First you need to prepare the mushrooms. Champignons must be thoroughly washed in cold water and then clean. If the mushrooms are large, then they should be cut. Champignons should be placed in a saucepan, covered with water and boiled for 15 minutes. After that, the mushrooms must be removed from the heat and left in the broth until they cool completely.

Bell peppers must be washed and peeled, removing the stem and seeds. This product should be cut into strips. In a separate container, you need to mix the cloves of garlic, peeled and passed through a press, granulated sugar, salt, lemon juice, vegetable oil, as well as 3% vinegar.

Head onions large sizes should be peeled, and then fry in vegetable oil, having previously cut it in half rings.

When the mushrooms have cooled, the broth should be drained from them. Put chopped bell pepper, fried onions and boiled mushrooms in a separate container. Pour the prepared marinade over the food. After that, the snack should be closed with a lid and placed in a cold place for about a day. Korean style mushrooms are ready.

Option three

To prepare mushrooms in Korean according to this recipe, you will need:

1. Fresh champignons - 1 kilogram.
2. Vegetable oil - 100 milliliters.
3. Granulated sugar - two tablespoons.
4. Salt - one tablespoon.
5. Vinegar, preferably rice - 100 milliliters.
6. Bay leaf - 4 pieces.
7. Ground black and red pepper - a teaspoon each.
8. Ground coriander - 1 teaspoon.
9. Turmeric to taste.
10. Pure water - 2 liters.

Cooking steps

So how to cook Korean mushrooms? Pour two liters of water into a saucepan and bring to a boil. After that, you need to pour mushrooms and bay leaves into the container. You need to cook the mushrooms for 10 minutes, preferably over low heat. After that, the mushrooms should be discarded in a colander. Remove the bay leaf from the mushrooms. This spice can impair the taste of the snack.

Sprinkle pepper, coriander and turmeric on top of the boiled mushrooms. The last spice needs very little for the appetizer to acquire an attractive yellow hue. In a frying pan, you need to heat the vegetable oil, and then pour it into a container with mushrooms. It has to go to the spices. Now you can add salt, vinegar, granulated sugar to the appetizer and mix.

Mushrooms, together with the marinade, must be transferred to a glass container and tightly closed. An appetizer in this form should be placed in a cold place for a day. After the specified time, you can try the mushrooms. If there is not enough salt or vinegar, then you can add the missing component and leave for another day.

Description

Korean oyster mushrooms, or Heh from mushrooms, Is the simplest and quick option cooking mushrooms at home, which are divinely delicious, spicy and insanely aromatic! Now no one is surprised with pickled Korean dishes and salads, they are already so ingrained in our daily and holiday menus that they became like family (which is only one Korean carrot). The recipe for making he from mushrooms is so simple that you only need 30 minutes of free time and a kilogram of oyster mushrooms.

Any dish korean food differs from the dishes of other nations by its pungency and incredible aroma. And our mushroom he salad is no exception.

If you are puzzling over what can be prepared from mushrooms, in addition to stewing in sour cream or as additional ingredient to other dishes, then our recipe is just for you. Korean marinated oyster mushrooms are a complete dish for everyday table and a great snack for any occasion.

The taste of mushroom He salad is very delicate, spicy, with a slight sourness and pronounced notes of cilantro. Just imagine: juicy mushrooms saturated with the aromas of fried onions, spicy cilantro and spicy garlic. A small amount table vinegar will make such mushrooms slightly pickled and maximize all the taste in them.

Korean-style oyster mushrooms are ideally combined with any side dish and with any meat. This mushroom salad it may well become a full-fledged dish, since it turns out to be quite satisfying and nutritious.

If you want to surprise your husband, who will soon be back from work, then go to the kitchen and cook him heh from mushrooms, or oyster mushrooms in Korean, for dinner. Such mushrooms, for sure, will delight all your pets. divine scent and spicy taste. But how to pickle mushrooms correctly, our step by step recipe with photo.

Ingredients

• 
  (1 kg)
• 
  (1-2 pcs.)
• 
  (100 ml)
• 
  (1 tsp.)
• 
  (1 tsp.)
• 
  (2-3 cloves)

Korean mushroom recipes

Korean spicy mushrooms

Small, ideally tailored mushrooms, juicy, go well with hot spices and sweet and sour dressing, which is ideal for cooking Asian-style dishes. Honey mushrooms - Forest mushrooms, therefore, 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 peppers- 1/2 pcs.;
• salt - 40 g;
• sugar - 40 g;
• oil - 200 ml;
• vinegar - 90 ml.

Preparation:

Cook the mushrooms for 40 minutes. Chop the carrots, onions, peppers and garlic. Season all ingredients with oil, vinegar and sugar. Send the spicy Korean mushrooms in the cold for 6 hours.

• Small mushrooms are best for this dish. Large mushrooms, which will need to be cut into slices, do not look so impressive when served.
• It is recommended to take fresh or shock-frozen mushrooms. Try to purchase champignons from trusted manufacturers. The use of old, sluggish or frozen mushrooms is not allowed.
• Not only champignons can be suitable for a salad. Great for pickling in Korean style oyster mushrooms or forest mushrooms fragrant mushrooms self-collection (chanterelles, honey agarics, white or boletus). The only drawback of forest species is that they should be boiled for about two hours before being sent to the salad. And if used fresh champignons, while the cooking time of the salad is only 30 minutes.

Champignons with carrots in Korean

For this recipe, any mushrooms are suitable, but it is better to take champignons.

Ingredients:

• mushrooms - 1 kilogram;
• large carrots - 2 pieces;
• onions - 2 pieces;
• garlic - 3 cloves;
• sugar - 2 tablespoons4
• vinegar 9% - 4 tablespoons;
• salt - 1 teaspoon;
• vegetable oil - 100 grams;
• ground and red pepper 1 teaspoon each.

Preparation:

Rinse the mushrooms and boil in salted water for 10 minutes. Grate the carrots for Korean carrots, chop the onion into half rings, finely chop the garlic.
Season the mushrooms with salt, pepper, sugar, add vegetable oil, vinegar, and mix them together with carrots, onions and garlic.
Transfer everything to the prepared container, and set the oppression on top, and put it in the refrigerator for a day.
Korean style mushrooms are a real delicacy in your kitchen. Believe me, if you prepare such mushrooms for the holiday, then all the guests will be delighted.

Champignons with garlic and herbs

Ingredients:

• Champignons - 500 gr.
• Water - 700 ml
• Vegetable oil - 50 ml
• Vinegar - 2 Tbsp. l (6%)
• Soy sauce - 1 Tbsp. l
• Coriander - 1 tsp
• Bitter pepper - 1 piece
• Bay leaf - 2 pcs
• Parsley - 1 bunch)
• Ground black pepper - 1/6 tsp
• Sesame - 15 gr.
• Garlic - 5-8 cloves
• Salt - - To taste

Preparation:

Wash the champignons, put in a saucepan, cover with water and salt. Bring to a boil and then simmer over medium heat for 20 minutes.

While the mushrooms are boiling, prepare the marinade. To do this, combine vegetable oil, soy sauce and vinegar in a deep bowl. Then add finely chopped parsley, coriander, black pepper, bay leaf, chopped garlic and finely chopped bitter chili. Stir, salt if necessary.

Fry the sesame seeds in a dry skillet. Stir constantly, the sesame seeds are fried very quickly!

Add the toasted sesame seeds to your marinade and transfer the cooked mushrooms from the pan to the marinade bowl.

Toss the mushrooms with the marinade, cover the bowl and refrigerate overnight (at least 8 hours). During this time, stir the mushrooms once or twice. The champignons are ready.

• Bulgarian Bell pepper... You can take several peppers of different colors. The total mass of pepper in a salad is 200-250 g.
• Add three cloves of garlic and herbs. For fans of "hotter" you can take a whole head.
• I advise you to add one carrot, hot chili.
• Sesame of any color will change the taste of mushrooms for the better.

Mushrooms in tomato sauce

Ingredients:

• Any mushrooms - 1 kilogram;
• vegetable oil - 0.4 liters;
• tomato paste - 1 glass;
• salt - 1.5 tablespoons;
• sugar - 1 tablespoon;
• bay leaf - 2.3 pieces4
• dry paprika 1 tablespoon
• hot pepper 1 pc
• ground coriander 1 tsp

Preparation:

Put the sorted and peeled mushrooms in a colander, wash well and let the water drain.
Boil the mushrooms in water for 5 minutes, then drain the water and simmer the mushrooms in vegetable oil until soft.
Add a glass of boiling water, tomato paste all the spices, finely chop the pepper and simmer for 5 minutes. Then add pounded garlic and coriander, let stand for a couple of hours or better for a day.

Oyster mushrooms with sesame

Ingredients:

• 300 g oyster mushrooms
• 1/4 teaspoon ground coriander
• 3 cloves of garlic
• 10 g sesame seeds
• 1 tablespoon soy sauce
• 30 ml vegetable oil
• 3 tablespoons of vinegar (apple cider, tablespoon)
• 2 bay leaves
• 1/2 tablespoon of cumin
• 1 hot red pepper (should be hot)
• greens, dill, parsley
• salt

Preparation:

Boil the mushrooms for 20 minutes, put them in a colander and squeeze out, we don't need extra water.
Fry the sesame seeds in a dry skillet until golden brown. Lightly dry the caraway.
Mix all the spices with oil and vinegar, soy sauce and while the mushrooms are warm, pour the marinade and salt. Insist in the refrigerator for at least 12 hours, and if longer, it will be much tastier.

Korean oyster mushrooms with carrots

Ingredients:

• Oyster mushrooms - 1 kg;
• Korean carrots - 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.

Preparation:

Disassemble the oyster mushrooms, cut off most of the legs, since they remain tough during boiling, rinse the code with a tap and cut into pieces.Prepare the marinade: in water, mix sugar, salt, vinegar, black peppercorns, bay leaf.

Bring the marinade to a boil and add the chopped mushrooms to it, cook for 15 minutes. Remove the oyster mushrooms from the marinade with a slotted spoon, let cool.

In a container, combine Korean carrots, pickled oyster mushrooms, finely grated garlic, and soy sauce. Mix everything thoroughly, let stand for half an hour, stirring from time to time, and can be served.

Korean oyster mushrooms with bell pepper

Ingredients:

• Oyster mushrooms - 800 g;
• Bulgarian pepper - 4 pcs.;
• Onions - 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.

Preparation:

Clean the oyster mushrooms from dirt, disassemble separately, wash and cut into pieces. Boil, fold over a metal sieve and dry on a paper towel.

Prepare vegetables: peel the onion, cut into half rings, cut the garlic into small cubes, cut the pepper into noodles, and chop the dill greens.

Add vinegar, salt, sugar and oil to vegetables, mix, add dill and mushrooms.

Mix well and leave for 15-20 hours.

Korean mushroom "heh"

Mushrooms in Korean - "He" has gained fame for its simplicity and speed of preparation. During the cooking process, the mushrooms are boiled, seasoned with spices and poured with hot oil (an excellent guide for the marinade), so the dish is served in just 40 minutes.

Korean-style mushrooms are a spicy pickled appetizer that showcases Asian cooking trends. This means that it is easy to prepare and, in addition to the main components, includes vegetables, spices, spices and various sweet and sour marinades, which give the dish a delicate aroma, piquancy and characteristic taste.

How to cook Korean mushrooms?

Mushrooms in Korean at home are very simple to prepare. The whole process consists in the fact that the mushrooms are pre-boiled and mixed with a sweet and sour marinade consisting of oil, vinegar, sugar, salt and pepper. If desired, add onions, garlic and grated carrots to the mixture, put the dish under oppression and put it in the refrigerator for a day.

1. Pickled mushrooms in Korean can be prepared both from greenhouse mushrooms (champignons and oyster mushrooms) and from forest ones (white mushrooms, honey agarics or chanterelles). For cooking, greenhouse mushrooms are boiled for 10 minutes, and forest mushrooms - 40 minutes.
2. No less delicious mushrooms in Korean are obtained from dried specimens, which are pre-soaked for 6 hours and boiled for no more than 10 minutes.
3. You can store the snack in the cold for only 5 days.

Korean-style mushrooms are a recipe for popular Asian snacks. Among the latter, the "He" salad has gained fame for its simplicity and speed of preparation. During the cooking process, the mushrooms are boiled, seasoned with spices and poured with hot oil (an excellent guide for the marinade), so the dish is served in just 40 minutes.

Ingredients:

• oyster mushrooms - 900 g;
• onions - 2 pcs.;
• hot pepper - 1/2 pc.;
• a 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.

Preparation

1. Boil the mushrooms for 10 minutes and drain in a colander.
2. Combine with herbs, peppers, garlic and onions.
3. Add vinegar, soy sauce, sugar, pour over boiling oil and stir.
4. Refrigerate for 30 minutes.

Conforms to the principles of Asian philosophy that calls for healthy food. Tree mushroom - dietary product, which surpasses even meat in protein and mineral content, so dishes made from it are rich in vitamins and delicious. True, it is purchased only dried, and therefore it must 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.

Preparation

1. Pour hot water over the mushrooms for an hour.
2. Fry the peppers and onions in oil.
3. Combine with mushrooms, season with vinegar and salt.
4. Serve chilled Korean mushrooms.

Those who wish to diversify the lean menu can cook in Korean. This is light dish Stir-fry style will shake with aroma and crunchy texture that lasts only with a quick roast. First, the pan must be well calcined 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 pc.;
• oil - 60 ml;
• soy sauce - 40 ml;
• sugar - 10 g;
• vinegar - 20 ml;
• sesame seeds - 10 g.

Preparation

1. Fry the ginger and pepper for 3 minutes and remove.
2. Add onions, carrots and mushrooms and fry for 5 minutes.
3. Add soy sauce, vinegar, sugar.
4. Garnish the Korean fried mushrooms with sesame seeds.

Honey mushrooms in Korean - spicy appetizer"For one tooth". Small, ideally tailored mushrooms, juicy, go well with hot spices and sweet and sour dressing, which is ideal for cooking Asian-style dishes. Honey mushrooms are forest mushrooms, so they are boiled for 40 minutes in salted water before pickling.

Ingredients:

• honey mushrooms - 2 kg;
• water - 1.5 l;
• carrots - 1 pc.;
• onions - 3 pcs.;
• clove of garlic - 6 pcs.;
• hot pepper - 1/2 pc.;
• salt - 40 g;
• sugar - 40 g;
• oil - 200 ml;
• vinegar - 90 ml.

Preparation

1. Cook the mushrooms for 40 minutes.
2. Chop carrots, onions, peppers and garlic.
3. Season all components with oil, vinegar and sugar.
4. Send the Korean-style spicy mushrooms in the cold for 6 hours.

For many housewives, mushrooms are one of their favorite snacks. There is an explanation for this: mushrooms are safe, accessible, similar to eggplants in their meatiness, therefore they often coexist with them. Eggplants and mushrooms do not need long-term heat treatment, which allows them to be boiled in water for 10 minutes, seasoned with marinade and cooled for 24 hours.

Ingredients:

• eggplant - 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.

Preparation

1. Blanch the eggplant slices in water for 5 minutes.
2. Boil the mushrooms for 10 minutes.
3. Chop onions, garlic, carrots.
4. Season everything with oil, vinegar, seasonings and leave for 24 hours.

Fans of modern solutions can add to soy asparagus... The latter is a popular Asian product made from dried soy milk froth and has all the qualities of soy. Taste qualities the 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.;
• clove of garlic - 3 pcs.;
• vinegar - 80 ml;
• oil - 60 ml;
• soy sauce - 40 ml.

Preparation

1. Soak the asparagus in 1 liter of water for 3 hours. Squeeze and slice.
2. Boil the mushrooms for 15 minutes.
3. Chop the carrots and garlic.
4. 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 by its external resemblance to sea corals, but also by its unusual taste that defies description. It is not sour, salty, or bland like most mushrooms, but has a slight sweetness perfect for an Asian marinade.

Ingredients:

• dried sea ​​mushroom- 70 g;
• sweet pepper - 1 pc.;
• cucumber - 1/2 pc.;
• vinegar - 40 ml;
• clove of garlic - 1 pc .;
• oil - 20 ml;
• water - 1.5 l;
• salt - 20 g.

Preparation

1. Pour salt water over the mushroom for 20 minutes, then boil for 5 minutes.
2. Cut into pieces, remove inedible.
3. Mix with all ingredients and marinate for an hour.

Mushrooms in Korean for the winter in jars

Mushrooms in Korean for the winter will come in handy for housewives who want to expand the usual assortment of snacks. Spicy crispy mushrooms, combined with spicy carrots, onions and garlic, will be an excellent addition to potatoes, porridge and a lot of dishes popular on cold days. Moreover, the recipe is simple and differs from the previous ones only in the sterilization process.