Mushrooms in Korean - spicy marinated appetizer, demonstrating the trends of Asian cooking. This means that it is easy to prepare and, in addition to the main ingredients, includes vegetables, spices, spices and a variety of sweet and sour marinades, which give the dish a delicate aroma, piquancy and characteristic taste.
How to cook mushrooms in Korean?
Mushrooms in Korean at home are prepared very simply. The whole process is that the mushrooms are pre-cooked and mixed with sweet and sour marinade, consisting of oil, vinegar, sugar, salt and pepper. If desired, add the onions, garlic and grated carrots to the mixture, put the dish under pressure and clean it in the refrigerator for a day.
- Marinated mushrooms in Korean can be prepared from greenhouse mushrooms (champignons and veshenok), as well as from forest (white, sweet or chanterelles). For cooking greenhouse mushrooms boil for 10 minutes, and forest - for 40 minutes.
- No less delicious mushrooms in Korean are obtained from dried specimens, which are pre-soaked for 6 hours and cooked for no more than 10 minutes.
- Store snacks in the cold can only 5 days.
"He" from mushrooms in Korean - recipe
Mushrooms in Korean - a recipe that allows you to prepare popular Asian snacks. Among the latter salad, "He" gained fame due to the simplicity and speed of cooking. During cooking, the mushrooms are cooked, seasoned with spices and poured with hot oil (an excellent marinade conditioner), so the dish is served to the table in just 40 minutes.
Ingredients:
- oyster mushrooms - 900 g;
- onion - 2 pieces;
- hot pepper - 1/2 pcs .;
- a bundle of cilantro - 1 pc .;
- a clove of garlic - 6 pcs .;
- oil - 600 ml;
- vinegar - 60 ml;
- soy sauce - 40 ml;
- sugar - 40 g;
- water - 1.5 liters.
Preparation
- Cook the mushrooms for 10 minutes and flip it over the colander.
- Mix with greens, pepper, garlic and onions.
- Add the vinegar, soy sauce, sugar, pour boiling oil and mix.
- Send it to the refrigerator for 30 minutes.
Mushroom salad in Korean style
Wood mushrooms in Korean correspond to the principles of Asian philosophy, which calls for useful food. Wood fungus is a dietary product that is superior to protein and minerals, even meat, so the dishes are rich in vitamins and tasty. True, it is purchased only dried, and therefore before cooking it must be soaked.
Ingredients:
- dried mushrooms - 50 g;
- onion - 1 piece;
- water - 500 ml;
- salt - 20 g;
- oil - 70 ml;
- vinegar - 20 ml;
- Ground red pepper - 5 g.
Preparation
- Fill the mushrooms with hot water for an hour.
- Fry the peppers and onions in the oil.
- Combine with mushrooms, season with vinegar and salt.
- Serve mushrooms in Korean chilled.
Fried mushrooms in Korean style - recipe
Those who want to vary the lean menu can cook mushrooms with carrots and onions in Korean. This light dish, executed in the styre-fray style, will shake with aroma and crisp texture, which is preserved only with quick roasting. In the beginning, the pan must be thoroughly calcined and only then start cooking the main components.
Ingredients:
- oyster mushrooms - 350 g;
- carrots - 1 piece;
- onion - 1 piece;
- ginger - 20 g;
- hot pepper - 1/2 pcs .;
- oil - 60 ml;
- soy sauce - 40 ml;
- sugar - 10 g;
- vinegar - 20 ml;
- sesame - 10 g.
Preparation
- Ginger and pepper fry for 3 minutes and remove.
- Put onions, carrots and mushrooms toast for 5 minutes.
- Add soy sauce, vinegar, sugar.
- Decorate mushrooms fried in Korean sesame.
Spicy mushrooms in Korean
Mushrooms honey fungus in Korean - spicy snack "for one tooth." Small, perfectly "cut" honey agarics, juicy, perfectly combined with spicy spices and sweet and sour dressing, which is ideal for cooking dishes in Asian style. Honey mushrooms are forest mushrooms, so they are boiled for 40 minutes in salted water before marinating.
Ingredients:
- honey agarics - 2 kg;
- water - 1.5 liters;
- carrots - 1 piece;
- onion - 3 pieces;
- a clove of garlic - 6 pcs .;
- hot pepper - 1/2 pcs .;
- salt - 40 g;
- sugar - 40 g;
- oil - 200 ml;
- vinegar - 90 ml.
Preparation
- Mushrooms cook for 40 minutes.
- Grind carrots, onions, peppers and garlic.
- Fill all ingredients with oil, vinegar and sugar.
- Send mushrooms sharp in Korean in the cold for 6 hours.
Eggplants with mushrooms in Korean style - recipe
Many masters have champignons mushrooms in Korean - one of the favorite snacks. This is an explanation: the mushrooms are safe, available, their fleshiness are similar to eggplant, so they often coexist with them. Eggplants and mushrooms do not need long heat treatment, which allows them to boil them for 10 minutes in water, season with marinade and cool for 24 hours.
Ingredients:
- eggplant - 2 pieces;
- champignons - 800 g;
- oil - 200 ml;
- vinegar - 100 ml;
- sugar - 60 g;
- water - 2 l;
- salt - 40 g;
- a clove of garlic - 4 pieces;
- carrots - 1 piece;
- onions - 1 pc.
Preparation
- Pieces of eggplant blanched in water for 5 minutes.
- Champignons cook for 10 minutes.
- Grind onion, garlic, carrots.
- Fill everything with oil, vinegar, spices and insist for 24 hours.
Asparagus with mushrooms in Korean style
Fans of modern solutions can add mushrooms in Korean oyster mushrooms to asparagus. The latter is a popular Asian product made from dried soy milk foam and has all the qualities of soy. Taste asparagus is not expressed and depends only on marinade and seasoning, which is ideal for this dish.
Ingredients:
- soy asparagus - 250 g;
- oyster mushrooms - 250 g;
- water - 2 l;
- carrots - 1 piece;
- a clove of garlic - 3 pieces;
- vinegar - 80 ml;
- oil - 60 ml;
- soy sauce - 40 ml.
Preparation
- Soak the asparagus in 1 liter of water for 3 hours. Press and cut.
- Champignons cook for 15 minutes.
- Carrot and garlic chop.
- Mix everything with vinegar, butter and sauce and set aside for 5 hours.
Coral mushrooms in Korean
Marine mushrooms in Korean will shock even sophisticated gourmets. This exotic product attracts not only by its external resemblance to sea corals, but also by an unusual taste that can not be described. It is not sour, not salty and not fresh, like most mushrooms, but has a light sweetness, perfectly suitable for an Asian marinade.
Ingredients:
- dried sea mushroom - 70 g;
- sweet pepper - 1 piece;
- cucumber - 1/2 pieces;
- vinegar - 40 ml;
- a clove of garlic - 1 piece;
- oil - 20 ml;
- water - 1.5 liters;
- salt - 20 g.
Preparation
- Fill the mushroom with salt water for 20 minutes, after - cook for 5 minutes.
- Cut into pieces, remove the inedible.
- Mix with all the ingredients and marinate for an hour.
Mushrooms in Korean for the winter in the banks
Mushrooms in Korean for the winter will be useful to the hostess who wants to expand the usual range of snacks. Spicy crispy mushrooms, combined with spicy carrots, onions and garlic, will be an excellent addition to potatoes, porridges and a mass of dishes popular on cold days. Moreover, the recipe is simple and differs from the previous ones only in the process of sterilization.
Ingredients:
- boiled oily - 3 kg;
- onion - 900 g;
- carrots - 500 g;
- garlic head - 2 pcs .;
- oil - 250 ml;
- vinegar - 150 ml;
- salt - 60 g;
- sugar - 120 g.
Preparation
- Add onion and mix with carrots, garlic and mushrooms.
- Season with spices.
- Sterilize the salted mushrooms in Korean for 15 minutes.