Korean oyster mushrooms: recipes in home conditions

Korean oyster mushrooms are one of the easiest and quick options for cooking mushrooms at home. They are obtained spicy, insanely tasty and fragrant. Pickled Korean dishes and salads have long been rooted in festive and The daily menu has become an integral part of our kitchen. And oyster mushrooms Korean at home so simple and fast prepare that you will be pleasantly surprised at the combination of quality and time, which you spend in the kitchen.

Korean oyster mushroom recipes are different from others dishes with their incredible aroma, pungency and piquancy. If you face the choice of what to cook from mushrooms, in addition to frying and stew, then use the proposed options for oyster mushrooms in Korean.

I want to say that the taste of dishes from oyster mushrooms, pickled in Korean, very delicate, with a slight sourness, as well as bright pronounced mushroom notes. This snack can be full dish for a festive feast.

Korean oyster mushrooms can go well with any meat or side dish, they are nutritious, nutritious and low calorie.

Korean pickled oyster mushroom recipe: quick option

Korean pickled oyster mushrooms recipe lovers of salads and marinades of Korean cuisine. Quick and easy the option of cooking mushrooms involves the use of the most simple 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 off the remains mushrooms, rinse under the tap and cut into pieces.

Boil in water with salt for 15 minutes, fold in a colander and put on a kitchen towel to dry.

Peel, wash and chop the onion into thin half rings.

To prepare the brine, pour water, vinegar, into the pan, add salt and sugar and mix well.

Add red and black pepper chopped into a marinade garlic and mix, let it boil and set to cool.

In another dish lay the chopped onion and the already cooled layers mushrooms.

Pour with brine, put a press on top, crushing heavy subject, for example, a jar of water.

Put the dishes with mushrooms in the refrigerator for the night. In the morning pickled Korean oyster mushrooms can be safely tasted.

The recipe for cooking Korean oyster mushrooms with carrots

How to cook Korean oyster mushrooms with carrots to make a dish it turned out fragrant and did not lose its nutritional properties? Oriental cuisine involves the addition of a large seasonings and spices, which makes the dish spicy and naughty.

• Oyster mushrooms – 1 kg;
• Carrots – 3 pcs.;
• Garlic – 4 cloves;
• Salt – 1 tbsp. l .;
• Sugar – 1 dess. l .;
• Lean oil – 70 ml;
• Seasoning for carrots in Korean – 2 dess. l .;
• Vinegar – 70 ml;
• Marjoram dry – 1 pinch.

Korean oyster mushrooms recipe is designed for 5-6 servings and 30 minutes to cook.

Mushrooms to disassemble, cut off the bottom of the legs with rinse and put to boil.

Cook for 15 minutes in salted water, select with a slotted spoon and spread out on a paper towel to dry.

Cut the cooled mushrooms into slices and put in a deep a bowl.

Peel the carrots, grate on the “Korean” grater and add to 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 pickling.

The dish is perfect as an appetizer for any holiday, as well as for the daily menu.

Korean mushrooms pickled with carrots: recipe with a photo

Korean oyster mushrooms with carrots are cooked in total 40-50 minutes, the time of their infusion is 2 hours. In this embodiment, mushrooms 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.

Ingredients for pickling carrots in Korean:

• 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;
• Paprika and ground coriander – ½ tsp.

We offer to see the description of the recipe for pickled oyster mushrooms in Korean with a photo.

Oyster mushrooms clear of mycelium and disassemble into individual mushrooms, rinse and let dry. Large cut into small pieces leave whole.

Put the mushrooms in a pan, add water and let it boil. To give boil in salted water for 20 minutes, periodically removing the foam.

Add salt, vinegar and sugar to the water, stir, add fragrant pepper and lavrushka.

Boil with spices for 15 minutes over low heat, remove the pan from plates 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 bowl for 10 min.

Add paprika, coriander and ground black pepper to the carrots, pour 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. 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 pickled for winter will be stored in cool room until the next mushroom crop.

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, red pepper ground, black peas and bay leaf, mix, give stand for 2 hours

Put mushrooms with carrots in sterilized jars, boil pickle from mushrooms and pour into jars.

Cover with metal caps and sterilize. about 1 hour

After changing the covers to plastic, allow to cool and take out in basement.

One point is important in this recipe: a salad of Korean oyster mushrooms with carrots can be eaten immediately after of how he infuses without even sterilizing. And if you are going to close the workpiece, then sterilization is indispensable.

Korean Oyster Mushroom Recipe

We recommend using the Korean oyster mushroom recipe with seasoning. As you can see, not only classic ingredients for marinade, but also special spices, which Korean cooks enjoy.

• 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 an appetizer according to the recipe for cooking oyster mushrooms in Korean with a photo.

Boil peeled mushrooms in water with salt for 20 minutes.

Drain the water, let the mushrooms cool and cut into thin strips.

Peel and grate carrots on a “Korean” grater, garlic chop with a knife into cubes.

Put cooked foods in a bowl, add butter, sugar, salt, vinegar, seasoning for carrots and mix thoroughly.

Refrigerate overnight for pickling.

Mix again in the morning, put in a salad bowl and serve to to the table. A good side dish for this dish is considered boiled potatoes.

How to pickle Korean oyster mushrooms with bell pepper

How to make oyster mushrooms in Korean to get the original, tasty and spicy dish? The main thing – before starting cooking oyster mushrooms should be boiled in salted water for 10 minutes. if you like pickled mushrooms, use this recipe and you don’t you will 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 offer you to use the recipe for oyster mushrooms in Korean with visual photos.

Oyster mushrooms cleaned of dirt, disassemble separately, wash and cut into slices. Boil, recline on a metal sieve and give dry on a paper towel.

Cook vegetables: peel the onion, cut into half rings, garlic – cut into small cubes, pepper cut into noodles, and dill greens grind.

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 the “unexpected” guests. As a side dish, rice or buckwheat porridge is suitable, and also mashed potatoes.

How to pickle Korean oyster mushrooms with carrots for the winter

The mushrooms have a sweet taste, so in this version they 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 really want something pungent from home preservation. None of your guests will not be indifferent when they try this a snack.

• 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 on winter?

Oyster mushrooms disassemble, cut off most of the legs, as with When boiling, they remain stiff, rinse the code with a tap and cut into pieces.

Prepare the marinade: mix sugar, salt, vinegar, pepper in water black peas, bay leaf.

Let the marinade boil and add chopped mushrooms into it, cook 15 minutes.

Remove 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, from stirring time, and you can serve.

In order to close this appetizer for the winter, you need pickled oyster mushrooms with carrots put in jars and put in a pan on sterilization.

Sterilize for 40 minutes over low heat, close tight plastic covers and put under the blanket until full cooling down.

After moving to a cool room for further storage.

How to cook Korean oyster mushrooms with carrots and sesame seeds

How to cook Korean oyster mushrooms in a delicious way, thereby to surprise and please your near and dear ones?

• 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 human. We offer you to watch a visual video cooking Korean oyster mushrooms:

To clear mushrooms of pollution, to sort on 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, sauce in a pan soy, vinegar, salt, sugar, lemon pepper, bay leaf, marjoram and oregano. Mix everything 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 at night so that oyster mushrooms are filled with aroma spices and spices.

Having familiarized with our recipes for making oyster mushrooms in Korean at home, you can start them today Cook. Try, experiment and create your own unique masterpieces of pickled appetizers from these mushrooms.