This year, everyone enjoyed the mushroom season. mushroom picker. The most desirable mushrooms are all varieties family oil. But to collect them is only the initial stage. I would like to please my family at home on long winter evenings mushroom preservation. Original recipe in this case is pickling butter in Korean.
For a similar procedure, the oily will become the best main ingredient. So, many gourmets and connoisseurs of taste must like mushrooms cooked in Korean style. Mistresses willingly preserve mushrooms using these recipes. Main the rule is to properly prepare the oil for processing: clean it, wash and dry. Before preserving the oil, it is also necessary boil in water with a small amount of salt 3 0 minutes.
Korean marinated garlic recipes with garlic
Korean cooks like pickled butter in Korean its simplicity. It turns out a great snack or side dish to the main the dish.
2 kg of oil will be required: 0.4 l refined oil; 2 packs of seasonings for vegetables in Korean; 4tsp Sahara; 6 cloves of garlic; 3 tbsp. l 9% vinegar; 2 tsp salts; 2large onions; 2 tsp sweet paprika. For spiciness It is recommended to add 1 tsp. chili peppers.
Preheat oil in a pan with a thick bottom and pour it out oily. Separately, fry until crushed golden onions and set aside for a while. Pour into a glass of water sugar, salt, pepper, seasoning in Korean and mix thoroughly. Combine the resulting mixture with mushrooms, add the fried onions, crushed garlic, vinegar and mix gently. Mushroom fill mass of cans, close with tight plastic caps and leave on day in the refrigerator. This recipe is different in Korean. amazing spicy taste.
The next method of marinating butter in Korean is suitable for long storage. For 1 kg, oil is needed: 0.2 l. water; 1 tbsp. vegetable oil; 8 cloves of garlic; 2 large onions; 3Art. l 9% table vinegar; 1 tbsp. l salts; 1 tbsp. l sugar; 2 tsp sweet paprika; 1 pack of Korean seasoning for vegetables.
In a deep frying pan, heat the vegetable oil and throw in finely chopped onions. Dissolve sugar in a bowl of water salt, pepper, Korean seasoning and wait for boiling. We send in a container with marinade mushrooms, add crushed garlic, vinegar, and also fried onions. Mix thoroughly and leave for a few minutes. We give the butter in a hot sauce to cool completely, and then put in the refrigerator for a day. Lay out the contents of the pan by banks and roll up the lids.
Popular Korean marinated butter recipes
No less popular is the recipe for pickled butter Korean style with green onions and horseradish. This method involves the use of finely chopped mushrooms. 1 kg of boiled butter required: 2 liters of water; 4 bay leaves; 4 dill umbrellas; 35 g horseradish root; 7 cloves of garlic; 0.5 kg of green onion feathers; 50 ml 9% vinegar; 70 g of salt; 40 g of sugar.
Cut green onion feathers into small strips, about 3 each see. In 2 l of boiled water, dilute salt, sugar and give the marinade to boil. Throw bay leaf, dry dill, garlic, and after 5 minutes take out back. Then, toss in the marinade and boil 10 min Remove from the stove, add acetic acid, chopped onion and grated horseradish root. Lubricate the sterilized jars and tightly roll up. Leave to cool for 10-12 hours, and sent to the basement.
Korean winter recipe in mustard sauce is not inferior by piquancy to other similar dishes. Its advantage is that It has an unusual taste and indescribable aroma. However this blank will be preferred to lovers of pronounced pungency.
3 kg of oil is necessary: 3 l of water; 4 tbsp. l granulated sugar; 5Art. l salts; 100 ml of 9% vinegar; 4 tbsp. l mustard seeds; 15 teeth garlic 15 grains of black and allspice; 8 bay leaf.
In a container with water, mix all the components of the recipe (except oil) and bring to a boil. Then we send mushrooms and boil about 30 minutes We remove from the stove, distribute in jars and roll up. If there is no desire to roll, then you can leave the marinade for 8 hours, and then boldly serve.
Another way Korean canned butter is canned on winter, is pickling in a spicy pickle. For this the recipe you need to take these products: 1 kg of oil; 0.75 liters water; 5 g of citric acid; 2 cloves of cloves; 1 small stick cinnamon 70 ml of 9% vinegar, 30 g of salt; 40 g of sugar; 7 peas allspice and black peppers.
We cook marinade sauce from all components except vinegar. IN boiling brine, lay the mushrooms and let them boil for about 5 min In the sterilized jars with a slotted spoon, spread the oil and pour in each of 2 tsp. vinegar. At the end, fill with the remaining spicy pickle and roll up. Turn the jars over and wrap them in a blanket until completely cooled. Korean butterflies should be kept in cool room (no more than 15 ° C).
All the above marinated butter in Korean may not be only an addition to the main dishes, but also an independent treat on the table.
