Shiitake mushrooms according to Korean recipe

Publication in the group: Dishes with mushrooms

Shiitake mushrooms are a unique “Japanese exclusive”, the rate of spread of which has surpassed even the most popular champignons in cooking. They have been known since the reign of the Southern Song Dynasty (1209 BC). The beneficial properties of this representative of the “kingdom” of living nature make it possible to prepare delicious dishes that can not only bring taste pleasure, but also heal the human body from the inside.

Step-by-step preparation

Korean-style shiitake will delight lovers of savory snacks. As for the ingredients of this dish that are not very popular in our country, I will describe what can be used to replace them. So, rice vinegar can be replaced with regular 9 percent vinegar, wine vinegar or apple cider vinegar. If you don't have sesame oil, you can crush the sesame seeds in a blender or foot and then squeeze through cheesecloth. Of course, the process is labor-intensive, but what can’t you do for a delicious dish? You can replace sesame oil with another vegetable oil.
How to cook shiitake mushrooms the Korean way?
Pour boiling water (liter) over dried shiitake caps. Leave them for an hour or two. The mushrooms will increase in size! You can do it faster - cook them for 10-15 minutes in salted water. Then cut the shiitake into slices.
Peel the carrots, rinse and grate on a Korean grater or cut into very thin cubes.
Peel the onion, cut the onion into thin half rings and fry for 1-2 minutes in well-heated sesame (or other vegetable) oil. After a minute, add the prepared seasoning or spices to it. Stir and remove from heat.
In a bowl, mix chopped shiitakes and carrots, squeeze the peeled garlic through a press. Add soy sauce and vinegar. Stir. Then add the onion and spices and stir again.
Place the shiitake with vegetables and spices in a cool place (refrigerator) for several hours or even overnight.
Bon appetit!

Korean shiitake is a spicy and savory snack that is very easy to prepare. We will use dried shiitakes, fresh vegetables, collect spices in parts or buy a ready-made mixture. Forward!

Number of servings: 3-4

Uses of dried mushrooms

For long-term storage, Japanese forest mushrooms are not only frozen. Mushrooms that are stored in dried form are widespread. Before you start cooking, you should soak them in warm water. In some cases, a little sugar is added to the water, which promotes rapid absorption of moisture and softens the mushrooms. Experts in oriental cuisine do not recommend soaking shiitake in hot water, using only warm water. The soaking process lasts from 2 to 12 hours. Dried shiitakes are poured with warm water so that its level is 3 fingers higher than the level of the mushrooms, and left for several hours or overnight.

You can cook mushrooms after they are removed from the container in which they were soaked and excess moisture is removed by squeezing.

Marinated shiitake with noodles, spicy or cooked in Korean, are extremely popular among Easterners. Our compatriots prefer to cook them fried with potatoes or stewed in sour cream. The peculiarity of Japanese forest mushrooms is that their legs are much harder and rougher than the caps. That is why only the caps are often eaten.

Step by step

Korean-style shiitake will delight lovers of savory snacks. As for the ingredients of this dish that are not very popular in our country, I will describe what can be used to replace them. So, rice vinegar can be replaced with regular 9 percent vinegar, wine vinegar or apple cider vinegar. If you don't have sesame oil, you can crush the sesame seeds in a blender or foot and then squeeze through cheesecloth. Of course, the process is labor-intensive, but what can’t you do for a delicious dish? You can replace sesame oil with another vegetable oil.
How to cook shiitake mushrooms the Korean way?
Pour boiling water (liter) over dried shiitake caps. Leave them for an hour or two. The mushrooms will increase in size! You can do it faster - cook them for 10-15 minutes in salted water. Then cut the shiitake into slices.
Peel the carrots, rinse and grate on a Korean grater or cut into very thin cubes.
Peel the onion, cut the onion into thin half rings and fry for 1-2 minutes in well-heated sesame (or other vegetable) oil. After a minute, add the prepared seasoning or spices to it. Stir and remove from heat.
In a bowl, mix chopped shiitakes and carrots, squeeze the peeled garlic through a press. Add soy sauce and vinegar. Stir. Then add the onion and spices and stir again.
Place the shiitake with vegetables and spices in a cool place (refrigerator) for several hours or even overnight.
Bon appetit!

Shiitake - benefits and harm

Shiitake dishes are not only low-calorie (nutritional value of 1 kg - 300-500 kcal), but also healthy. For example, there is as much calcium as in fish meat. In addition, they contain a lot of phosphorus, iodine, potassium, zinc, complex carbohydrates and B vitamins. The accumulation of substances is concentrated on the cap, because only there spores form. The stalk has 2 times less micro- and macroelements. Therefore, nutritionists advise cutting off the lower part and cooking as many caps as possible.

It is worth knowing that the benefits and harms of shiitake are a very controversial topic. As it turns out, even they are imperfect. Hardly soluble mushroom protein is practically not absorbed by our body. Plus, chitin fiber contributes to poor digestion. It interferes with the production of gastric juice and passes through the body in transit. For these reasons, doctors do not recommend giving shiitake to children under 3 years of age, and adults can consume no more than 300 g of mushrooms per day.

Step by step

Korean-style shiitake will delight lovers of savory snacks. As for the ingredients of this dish that are not very popular in our country, I will describe what can be used to replace them. So, rice vinegar can be replaced with regular 9 percent vinegar, wine vinegar or apple cider vinegar. If you don't have sesame oil, you can crush the sesame seeds in a blender or foot and then squeeze through cheesecloth. Of course, the process is labor-intensive, but what can’t you do for a delicious dish? You can replace sesame oil with another vegetable oil.
How to cook shiitake mushrooms the Korean way?
Pour boiling water (liter) over dried shiitake caps. Leave them for an hour or two. The mushrooms will increase in size! You can do it faster - cook them for 10-15 minutes in salted water. Then cut the shiitake into slices.
Peel the carrots, rinse and grate on a Korean grater or cut into very thin cubes.
Peel the onion, cut the onion into thin half rings and fry for 1-2 minutes in well-heated sesame (or other vegetable) oil. After a minute, add the prepared seasoning or spices to it. Stir and remove from heat.
In a bowl, mix chopped shiitakes and carrots, squeeze the peeled garlic through a press. Add soy sauce and vinegar. Stir. Then add the onion and spices and stir again.
Place the shiitake with vegetables and spices in a cool place (refrigerator) for several hours or even overnight.
Bon appetit!

Medicinal properties

The Japanese call shiitake the elixir of longevity; dishes made from it were often served at the imperial table. And in Russia, the benefits of an overseas guest were recognized several decades ago. There is even a whole science - fungotherapy, which studies the medicinal qualities of mushrooms. It has been proven that the medicinal properties of shiitake lie in its rich vitamin composition:

Polysaccharides, leucine, lysine normalize the functioning of the gastrointestinal tract and promote weight loss.
Ergosterol was found in dried mushrooms, which, when absorbed, turns into vitamin D.
Amino acids lower sugar levels, bad cholesterol, and improve blood circulation. This makes the mushroom an indispensable product for diabetes and hypertension.
According to Chinese research, the presence of this mushroom in the diet will increase resistance to stress and help cope with exhaustion and weakness.
Lingans with lingins - virus-like particles that make up shiitake, help the body resist herpes and hepatitis viruses.
With complex therapy, shiitake is used to treat the upper respiratory tract, influenza, smallpox, polio and even HIV.
Eating 16 grams of dried mushrooms per day will increase immunity and prevent the development of heart diseases: atherosclerosis, coronary heart disease.
Chitin and cellulose help cleanse the blood of chemical, toxic, and radioactive substances.

There is unconfirmed evidence that the mushroom is good for treating stomach ulcers, gout, hemorrhoids, liver pathologies, prostatitis, and impotence. Some companies specializing in medicinal cosmetics for women produce anti-aging products based on Japanese mushrooms: creams, cosmetic masks, lotions. Lentinan, added to the composition of this cosmetics, stops premature aging of the skin.

Tincture

If you want to have beautiful velvety skin, like in the photo of Japanese geishas, you don’t have to buy expensive creams. Shiitake tincture prepared at home will cope with the tasks. Skin lotion is made according to a simple recipe:

Dried mushrooms are mixed with alcohol in a ratio of 2 to 1.
Close the container with a lid and then leave for 7-10 days.
The prepared solution is applied to a cotton pad and wiped over the face, except for the eye area and nasolabial folds.
The procedure is repeated regularly: morning and evening.

For oncology

Extracts and extracts from shiitake began to be used in the prevention and rehabilitation of cancer patients. Science has found that these medicinal mushrooms have strong antitumor properties, but this does not mean that you should stop the main treatment and refuse operations. Shiitake mushroom in oncology only reduces the spread of cancer cells, slightly reduces the size of the tumor, enhances the effect of chemotherapy procedures, restores the blood formula, and relieves pain.

How to make shiitake mushroom heh recipe:

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Image=»» ingredients=»»>100 gr. dried Shiitake mushrooms 100 gr. vegetable oil 1 pc. onion 4 cloves garlic 1 pc. bell pepper (red, green) ½ tsp. red pepper 2 tbsp. l. soy sauce ½ tsp. ground coriander 1 tbsp. l. sugar ½ tsp. sesame seeds 2 tbsp. l. vinegar 4-5 green onions pinch of yani (umami) salt to taste

Korean shiitake is a spicy and savory snack that is very easy to prepare. We will use dried shiitakes, fresh vegetables, collect spices in parts or buy a ready-made mixture. Forward!

Number of servings: 3-4

A simple Korean homemade shiitake recipe step by step with photos. Easy to prepare at home in 10 hours. Contains only 261 kilocalories. Author's recipe for home cooking.

Preparation time: 16 minutes
Cooking time: 10 hours
Calorie count: 261 kilocalories
Servings: 9 servings
Occasion: For lunch

Difficulty: Easy recipe
National cuisine: Home cooking
Type of dish: Snacks

Mushrooms with vegetable garnish

Shiitake mushrooms (preparing a treat using this method will not be difficult) in the presented version can be consumed as a hearty and nutritious independent dish or served with a vegetable side dish.

What ingredients will you need?

To prepare the food you will need:

butter - 150 g;
beans - 900 g;
chicken broth - 2 tbsp;
fresh mushrooms - 450 g;
garlic cloves - 4 pcs.;
shallots - 4 pcs.;
salt, spices - optional.

Step-by-step cooking process

Step-by-step execution of the recipe:

First, you need to rinse the green beans well, then cut off the ends of the pods.
The mushrooms need to be quickly rinsed and then dried with paper towels.
Next, you need to heat a frying pan with ½ amount of oil, then fry the mushrooms in it until lightly browned for about 5-7 minutes. with constant stirring.
At the end of the process, you need to salt and pepper the product, then transfer the mass to a plate.
Now you should dissolve the rest of the oil in a container, sauté the chopped garlic and chopped onion in it until soft.
After about 2 min. you need to add green beans to the vegetables, pour in the broth, salt and pepper the ingredients, then simmer the mixture for about 10 minutes. closed.

All that remains is to place the vegetable mixture on a serving plate, add the desired amount of fried mushrooms, and garnish the food with chopped herbs. In another option, you can combine shiitake with a side dish, mix the composition, and serve the treat to the table.

Step-by-step preparation

Korean-style shiitake will delight lovers of savory snacks. As for the ingredients of this dish that are not very popular in our country, I will describe what can be used to replace them. So, rice vinegar can be replaced with regular 9 percent vinegar, wine vinegar or apple cider vinegar. If you don't have sesame oil, you can crush the sesame seeds in a blender or foot and then squeeze through cheesecloth. Of course, the process is labor-intensive, but what can’t you do for a delicious dish? You can replace sesame oil with another vegetable oil.
How to cook shiitake mushrooms the Korean way?
Pour boiling water (liter) over dried shiitake caps. Leave them for an hour or two. The mushrooms will increase in size! You can do it faster - cook them for 10-15 minutes in salted water. Then cut the shiitake into slices.
Peel the carrots, rinse and grate on a Korean grater or cut into very thin cubes.
Peel the onion, cut the onion into thin half rings and fry for 1-2 minutes in well-heated sesame (or other vegetable) oil. After a minute, add the prepared seasoning or spices to it. Stir and remove from heat.
In a bowl, mix chopped shiitakes and carrots, squeeze the peeled garlic through a press. Add soy sauce and vinegar. Stir. Then add the onion and spices and stir again.
Place the shiitake with vegetables and spices in a cool place (refrigerator) for several hours or even overnight.
Bon appetit!

Source

Note

The results are very tasty mushrooms, just to taste!

Can be used as an appetizer or added to other salads, such as asparagus and carrot salad.

You can marinate mushrooms without frying the onions, it’s also delicious.

Cook with pleasure and bon appetit!

Forta

Thank you! Wonderful recipe! I'll definitely try it one of these days! Tell me, is it best to use frozen shiitakes for this dish or can you use fresh ones?

dopleta

Do they sell shiitake ice cream now? I've only seen fresh and dry ones. And I even grew them myself at the dacha for several years, until strangers burned my stumps with shiitake mycelium in the winter...

Roma

Do they sell shiitake ice cream now? I've only seen fresh and dry ones.

Yes, just now I bought ice cream in the supermarket, little one-to-one handsome ones!

And I often buy, but more often than not, large ones, cut into quarters, in the freezer at home and then I add a handful everywhere if necessary.

Dana

I have never tried these mushrooms, although I have seen them on sale. I burned myself on oyster mushrooms, and now there are only champignons, and wild ones... Now I’ll try to do it, it’s too beautiful in the photo. Yes, by the way, the photos are something, beautiful! What kind of beast is aromatic vinegar? Regular or apple or grape?

dopleta

I've never tried these mushrooms

And in vain! Shiitake is not only incredibly tasty. In my opinion, they have the most mushroom flavor of all mushrooms, even more aromatic than white ones! But besides this, they have a lot of useful properties; medicinal preparations are even prepared from them.

Roma

Aromatic vinegar is apple, cider, white balsamic, raspberry, vinegar with a pleasant tasty, aromatic taste and smell, and not very spicy for use, for salads.

But in vain - oyster mushrooms are very tasty mushrooms - you can fry them, cook soup, and even pickle them, pickle them (like shiitake mushrooms now) - there are recipes for pickling oyster mushrooms on the forum

For my taste, shiitakes are very “hearty”, dense mushrooms, dense flesh. Easy to cook, do not fall apart, keep their shape.

As a rule, I add a handful of frozen mushrooms to fried vegetables, and then add them to soups, borscht - delicious!

Dana

, thank you for appreciating my photos Unfortunately, it doesn’t always work out well, according to the principle “either we eat hot food on time, or we take a photo first”

Medusa

I confirm: the mushrooms are thermonuclear! Using the same principle, an appetizer can be made from young, fresh champignons. do not wash the champignons before cooking.

, but just
wipe it with a napkin
!

Dana

don’t wash
the champignons before cooking , just
wipe them with a napkin
!

Or you can wash and dry. For example, wash it in the morning and cook it in the evening. I really don’t like the word “DO NOT WASH” in Moscow conditions. I went looking for recipes with oyster mushrooms.

Roma

Or you can wash it, shake off the water and cook right away - tested in practice

Rucheek

Tell me, are these mushrooms by any chance called royal champignons? It’s just that I haven’t seen shiitakes here, but from the photo they look very similar to the royal ones

dopleta

Tell me, are these mushrooms by any chance called royal champignons? It’s just that I haven’t seen shiitakes here, but from the photo they look very similar to the royal ones

No, no, this is a completely different mushroom. Shiitake trees only grow on wood, unlike mushrooms.

Natusichka

I haven’t seen anything like this here... although... I have some dried ones in stock... maybe it’s shiitake? And if so, how to cook from dried ones?

Roma

You can try dried ones, but is it worth it? I add dried shiitakes to soups and cabbage soup – that’s where they come in handy

Natusichka

Tanya,

Thanks, I'll let you know! How do you add them, pre-soak them? for how long? and how much do you put in?

Roma

Tanya,
thank you, I’ll let you know! How do you add them, pre-soak them? for how long? and how much do you put in?

Natasha, everything is the same with other fresh or dried mushrooms. Pour boiling water over it and let it sit for 10-15 minutes and you’re done, cut it up and then fry it with vegetables and add cabbage soup and meat. These mushrooms, like our champignons, can be cooked and eaten in any form.

Natusichka

Well, thank you, Tanya!!! Enlightened me, unlearned!

Ksenia September

This is never in Korean. We don't do that.

Roma

We don't do that

This doesn’t mean that you can’t do this. Maybe the Koreans came across the wrong ones, they whispered the wrong recipe, but I fell for it. But the mushrooms turned out delicious.

You have the opportunity to cook mushrooms in Korean in your own way, and post your recipe on the forum

What mushrooms to use

To prepare a pickled mushroom snack in Korean, any type of mushroom is suitable: fresh, frozen and even dry.
Read the article on how to choose shiitake. Additional ingredients in the dish will enhance and diversify the aroma and taste of the original product. Mushrooms need to be prepared for pickling. How to do this depends on the type of shiitake you choose. Fresh shiitakes must first be cleaned and rinsed. Frozen mushrooms can be boiled without first defrosting. But the dried ones will need to be soaked in warm water for 8 - 10 hours, periodically changing the water to new water, which will relieve the product of possible bitterness.

When preparing mushrooms, it is important that they are all relatively the same size. If you come across large caps, you can cut them in half. It is better to shorten long legs so that the appearance of the snack is uniform and aesthetic.

If you want a softer product, the stems should be removed. They have a firmer consistency and will turn out tougher. In addition to hardness, the presence or absence of legs affects the boiling time of the product: it doubles.

Useful tips and tricks

Shiitake mushrooms, presented in the retail chain in fresh, frozen or dried form, are a rather exotic product for Europeans, requiring knowledge of the intricacies and certain nuances of the cooking process.

To create tasty and healthy food from this product, you must take into account the following recommendations:

No less significant in assessing the quality of a product is its structure - the surface of the hemispherical cap of a good mushroom should be velvety and have a uniform brownish-chocolate color. Slippery specimens should be discarded. The aroma of Japanese mushrooms is distinguished by characteristic pronounced notes.
If you don’t have time to soak dry shiitakes for a long time, you should use a useful life hack - before heat treatment, you need to soak the mushrooms in clean liquid for at least 45–50 minutes, adding a little regular sugar to the composition. After this, you need to squeeze the moisture out of the mass, cut the caps into pieces, and continue the process in accordance with the recipe.
The first condition for obtaining the perfect dish is the correct choice of mushrooms. The main sign that shiitake is suitable for consumption is the light shade of the fruiting bodies, slightly similar to the color of familiar champignons.
You should not pour out the liquid in which the pentinula was soaked - based on the resulting infusion, you can prepare a fragrant sauce or aromatic soup.
Dried mushrooms should be soaked in warm drinking water, but some chefs recommend doing this in whole milk.
If crumbs have formed in the mushroom mass during storage, there is no need to throw it away. The assembled composition can be used as a fragrant additive to stewed vegetables, a variety of sauces and meat dishes.
It is not advisable to re-freeze thawed mushrooms - such a procedure will cause the product to lose its beneficial substances and taste properties. To avoid such negative consequences, it is necessary to calculate in advance the amount of the required component.
Since shiitakes have a very specific and very unusual taste, it is recommended to fry them in “neutral” vegetable oil without a pronounced aroma, in the absence of any aftertaste.

Shiitake mushrooms can cause a fairly strong allergic reaction, so you can prepare the delicacy in any form, but it is recommended to consume it in small doses within 20 g of dried and 200 g of fresh product per day.

Korean shiitake recipe

It will take 20 minutes to prepare the spicy snack. From the specified amount of ingredients you will get 700-800 grams of prepared mushrooms in Korean style.

Shiitake has a low calorie content, only 87 kcal per 100 g. The content of BJU in the Korean recipe is as follows:

proteins - 2.2 g;
fats - 5.4 g;
carbohydrates - 6.1 g.

Ingredients

To prepare Korean shiitake you will need the following ingredients:

Mushrooms ready for pickling (boiled) – 500 g.
Carrots – 1 medium size.
Onions – 1 large onion.
Garlic – 2-3 cloves.
Any greens – 1 bunch.
Spices to taste – ground black and red pepper, chopped coriander.
Sugar – 1 tsp.
Salt - to taste.
Unflavored sunflower oil – 50 g.
Wine or apple vinegar – 2 tbsp. (not necessary).

Cooking method

Step-by-step recipe for marinating a spicy snack:

If necessary, chop the mushrooms so that they are the same size.
Boil the mushrooms. Keep the hats in boiling water for 5 minutes, and hats with legs for 10 minutes.
Grate the carrots using a special grater for Korean carrots or finely chop into thin strips.
Use your hands to remember the grated carrot sticks. Salt, add sugar, spices and finely chopped garlic. Stir.
Heat the vegetable oil over the fire until a slight haze appears.
Pour hot oil into carrots with spices and garlic, stir.
Add finely chopped onions, herbs and boiled mushrooms to the resulting mixture.
Add vinegar. Please note that vinegar is optional and should only be added to amateurs who appreciate the extra acid in the dish.
Mix all ingredients thoroughly.
Place the ingredients in a large saucepan or other container that can be easily pressed.
Place pressure on top of the ingredients placed in the pan and place in the refrigerator.
Marinate the shiitake for at least 5 hours, preferably 10-12 hours. After this, serve.

The described recipe for Korean shiitake salad will please any housewife. Try making it with fresh, frozen or dried mushrooms, determine which of these types you like the most. Korean shiitake appetizer is a delicious dish that pleasantly diversifies the usual menu.

Source

Shiitake with potatoes

Japanese mushrooms go well with potatoes, adding filling and nutritious properties to the dish.

Preparation next.

What ingredients will you need?

To create a treat you will need:

butter - 200 g;
heavy cream - 100 g;
potato tubers - 8–10 pcs.;
shiitake - 600 g;
onion - 4 pcs.;
table salt, parsley, dill - according to preference.

Step-by-step cooking process

Sequence of cooking steps:

Initially, you need to peel the potatoes, cut the tubers into large pieces, then boil the product in salted drinking water for about 40 minutes. until soft.
Mushrooms should be processed according to their condition (dry, fresh or frozen), then finely chopped.
Peeled onions should be chopped into cubes and fried in oil along with prepared mushrooms for 10 minutes.

All that remains is to place the boiled potatoes on portioned serving plates, carefully place the mushrooms fried with onions on top, and sprinkle the food with chopped herbs.