Korean mushrooms - 12 best recipes

Good day!

Let’s cook mushrooms in Korean today, especially since such mushroom salads are very popular, especially during holiday feasts. Most often, such snacks consist of simple and affordable ingredients, the combination of which can surprise everyone without exception.

Of course, now you can buy such a dish in supermarkets or at the market, but to be honest, these snacks do not inspire confidence in me. It’s better to cook it yourself and be confident in the dish, especially since homemade food tastes much better than store-bought food. How do you feel about buying ready-made food in stores or at the market, please write in the comments, your opinion is very interesting?

I present to your attention my favorite recipes that are ideal for both family dinners and feasts. Choose any recipe you like and enjoy delicious mushrooms cooked in oriental style.

I also imagine that you will be interested in the recipe for Korean carrots, be sure to check it out - it’s also very tasty!

Cooking features

Spicy snacks made from vegetables and mushrooms were exotic until recently. You could try this popular Asian dish only in a restaurant, then they began to be sold at the market. But you can cook such mushrooms at home. The dish turns out no worse than store-bought. You can choose your own seasonings, make it hotter or spicy. The mushrooms are soaked in the marinade, thanks to the carrots they become sweet and juicy.

A large number of Korean mushroom recipes allow you to diversify your diet, prepare spicy snacks for a holiday or hearty, aromatic dishes for the daily menu. To make the mushrooms aromatic and crispy, it is better to choose champignons or oyster mushrooms. But such recipes can also be used for pickling wild mushrooms. The main thing is to choose those that do not lose their shape when cooked: honey mushrooms, butter mushrooms, chanterelles, boletus mushrooms, and white mushrooms.

To make the appetizer tasty and comply with the rules of Asian cuisine, you need to follow several rules:

It is better to choose small mushrooms; if they are cut, they will not look so beautiful in the finished dish;
You need to use fresh fruits, without spots and rot, not wormy; in extreme cases, frozen ones will do;
in addition to mushrooms, carrots, onions, garlic are added; sweet and hot peppers or other vegetables look good in this dish;
if ready-made Korean seasoning is not used, add paprika, coriander, hot pepper;
For the marinade you definitely need oil, with it the mushrooms are better soaked in spices;
to reduce cooking time, you can pour hot marinade over the mushrooms;
You can serve Korean-style mushrooms in a marinade or separately, sprinkled with herbs.

Korean-style champignons at home

Here is the simplest option for preparing a pickled snack. It will be ready in a day, but if you don’t have enough patience, try it by waiting 3-5 hours.

Take:

Champignons – 1 kg.
Water – 0.5 liters.
Sunflower oil – 3 large spoons.
Sugar – 2 large spoons.
Salt - one spoon.
Vinegar 9% - 3 large spoons.
Ready-made Korean seasoning – 2-3 tablespoons.

Marinate:

Wash the mushrooms, cut into pieces if they are too large. Small ones can be marinated whole.
Pour water into the pan, throw in all the seasonings - salt and sugar, vinegar, oil, spices from the bag. Let it boil.
When the spice crystals have dissolved, add the mushroom slices.
Let it boil, reduce the heat. Cook over low heat for 15 minutes.
Place the prepared champignons in a colander and wait until all the broth has drained.
Place in a bowl, pour in the required amount of broth so that it completely covers the champignons. If desired, install pressure.
Place the snack in the refrigerator. Marinate overnight, or better yet, overnight. Before serving, add onion and pour over oil (not refined).

Classic recipe

For a classic snack, it is better to use ready-made Korean seasoning. To make the dish beautiful and tasty, you need to take more carrots. Be sure to add vinegar and garlic. Any mushroom is suitable for this recipe, but oyster mushrooms are the best - they have juicy, fleshy flesh and are crispy.

Ingredients:

400 g oyster mushrooms;
1 large carrot;
1 onion;
several cloves of garlic;
20 ml oil;
2 tbsp. l. vinegar;
1 tsp. seasonings;
salt.

Preparation:

Boil oyster mushrooms, cut into bars.
Grate the carrots on a coarse grater or cut into strips, and the onion into half rings.
Mix with grated garlic and seasonings.
Mash with your hands so that the carrots release their juice, leave for 5-10 minutes.
Mix with mushrooms, add oil and vinegar.
Leave in the refrigerator for 2-3 hours.

Korean-style oyster mushrooms with seasoning for Korean carrots, recipe like at the market

The taste and texture of oyster mushrooms is different from any other mushroom I know. This is what makes the snack so amazing and appetizing that one serving will definitely not be enough for you.

To prepare you will need:

400 grams of fresh oyster mushrooms;
large carrots;
medium sized bulb;
a clove of garlic, you can take more;
1 tsp. ready-made seasoning for Korean dishes;
2 tbsp. l. 9% vinegar and vegetable oil;
half tsp fine salt.

Cooking technology:

1. Fresh oyster mushrooms are thoroughly washed to remove sand and dirt, rinsed and cut into cubes.

2. Boil the mushrooms in a large amount of salted liquid for 10-15 minutes. Then we put them in a colander and leave until used.

3. Rub the peeled carrots into strips and chop the onion into half rings.

4. Place the vegetables in a bowl, add a clove of garlic passed through a garlic press, add salt, sugar, and Korean seasoning. Lightly rub the mixture with your hands and leave for 5-7 minutes.

5. After steeping, pour oil into the carrot-onion mixture, mix, add the cooled oyster mushrooms and mix again. Cover the finished salad and put it in the refrigerator for at least a couple of hours before serving.

Cook with pleasure and good mood!

Quick recipe with oyster mushroom oil

The simplest and fastest recipe at home is suitable for cooking mushrooms in Korean. The fruits are marinated in hot oil, so they cook quickly. After an hour you can try the dish. For 1 kg of boiled oyster mushrooms you need 600 ml of oil. It is brought to a boil and mushrooms mixed with the rest of the ingredients are poured in. After cooling, place in the refrigerator for half an hour.

To prepare you will need:

2 onions;
half a pod of hot pepper;
6 cloves of garlic;
a small bunch of cilantro;
60 ml vinegar;
40 ml soy sauce;
2 tbsp. l. Sahara.

Champignons marinated in Korean style with vegetables - quick marinade recipe

In addition to onions, carrots and bell peppers, you can add eggplant or cauliflower; when cooking at home, you are in charge of the process and decide what to use when marinating.

We take:

Mushrooms – 1 kg.
Bell peppers of different colors - 2 pcs.
Onion – 2 heads.
Carrots - 2 medium.
Vinegar 9% - 2 large spoons.
Soy sauce - the same amount.
Clove buds, allspice - 2 pcs.
Vegetable oil – 3 large spoons.
Dill, basil, parsley - a sprig each.
Granulated sugar - spoon.
Salt - to taste.

Preparation:

Boil the mushrooms in salted water for a quarter of an hour, discard the liquid.
Place in a marinating bowl, add soy sauce and stir. Set aside for exactly one hour.
Chop the garlic into slices, chop the onion into half rings. Grate the carrots using a Korean vegetable grater. Cut out the seed part of the bell pepper and cut the pulp into strips.
Fry the vegetables, adding them one by one in the following order: onions, carrots, garlic, pepper. Approximate frying time is 10 minutes, until the vegetables are golden brown.
Immediately, while still hot, transfer the vegetables to the champignons.
Season the snack with sugar and salt, pour in the acid.
Let cool slightly, then transfer to the refrigerator. Marinate for about 5-6 hours (after 3 hours you can taste and adjust the time as necessary).

Appetizer with hot marinade

This salad turns out spicy; mushrooms and vegetables are well soaked in the marinade. This is a good appetizer for a holiday table or an addition to main courses for every day. The dish turns out bright and elegant, with an unusual spicy taste. Champignons are best suited for it, but other mushrooms can be used.

Ingredients:

700 g champignons;
1 sweet pepper, yellow or red;
1 large carrot;
1 red onion;
half a hot pepper;
2-3 cloves of garlic;
half a glass of oil;
60 ml mushroom broth;
30 ml each of apple cider vinegar and soy sauce;
2-3 laurel leaves;
a tablespoon of sugar;
2 tsp. salt;
3 g ground pepper.

Preparation:

Cut the boiled champignons into strips until tender.
Fry onions, carrots and sweet peppers in oil.
Make the marinade: mix all the liquids, add spices, add hot pepper cut into rings, bring to a boil.
Mix vegetables with mushrooms, add garlic, pour boiling marinade.
Leave in the refrigerator for a day.

Quick shiitake recipe

These Korean mushrooms cook quickly and are juicy and meaty. They have a specific taste that goes well with carrots and hot spices. It turns out to be an original, beautiful snack. This is a recipe for the classic preparation of spicy mushrooms; you can use champignons or oyster mushrooms for it.

Ingredients:

1 kg of mushrooms;
1 large carrot;
1 onion, preferably red;
3-4 cloves of garlic;
4-5 sprigs of parsley or cilantro;
1 tsp. Sahara;
salt to taste;
1 tsp. coriander;
1 g each of black and red pepper;
1.5 tbsp. l. vinegar;
50 ml vegetable oil.

Preparation:

Boil the fruits in salted water for 5-10 minutes, depending on the type.
Let drain, cool, chop if necessary.
Chop the carrots into strips, mash with salt and sugar with your hands.
Add spices and garlic, do not stir.
Fry the coriander in oil for 3-5 minutes.
Pour the boiling oil over the garlic, now stir.
Add onion and mushrooms cut into half rings.
Stir with herbs, pour in vinegar.
Marinate under pressure for 12 hours in a cold place.

Korean quick champignons

An excellent recipe for quick cooking of Korean pickled mushrooms with a spicy spicy taste. Having mastered it, you will often spoil your family with an excellent snack.

Ingredients:

Champignons – 700 gr.
Onion – 2 heads.
Garlic – 5-7 cloves.
Vegetable oil – 100 ml.
Vinegar 9% - 50 ml.
Coriander, black pepper - a pinch.
Parsley - a few sprigs.
Salt.

How to marinate:

Boil the champignons prepared for pickling in slightly salted water for 15 minutes (count the time after boiling).
Throw away, drain the broth, cool.
Cut the onion heads into thin half rings. Finely chop the garlic cloves. Transfer to mushrooms.
Season with vinegar, oil, seasonings, and salt. Stir the appetizer and cover with a lid.
Marinate for about 2 hours, placing on the refrigerator shelf.
After the specified time has passed, sprinkle with chopped parsley and take the first sample.

Spicy snack

This appetizer is ideally made from autumn mushrooms. Small mushrooms go well with spicy seasonings; they will be juicy and crispy. And they look beautiful with carrots. The appetizer is suitable for both a daily dinner and a holiday table.

Ingredients:

2 kg honey mushrooms;
1 large carrot;
3 onions;
5-6 cloves of garlic;
½ pepper pod;
40 g each of salt and sugar;
a glass of oil;
90 ml vinegar.

Preparation:

First, cook the honey mushrooms in salted water for at least half an hour.
Place in a colander to drain.
Cut the carrots and peppers into strips, onion into rings, and grate the garlic.
Mix vegetables with honey mushrooms, add remaining ingredients.
Marinate for at least 6 hours, preferably refrigerated.

Video on how to make mushrooms in Korean easily and simply? (heh from mushrooms)

Another very interesting and tasty way to prepare mushrooms from Korean National cuisine will appeal to absolutely everyone, even picky gourmets. This delicious appetizer flies off the table at the speed of sound and is always eaten first. Guests and family are delighted, and the hostesses keep asking for the recipe))

See the detailed recipe according to tradition, so to speak clearly in the video from yuotube:

How do you like the selection of recipes? I really hope that you liked it and you will prepare such an appetizer, especially since it is very relevant at all times of the year. Will decorate not only everyday, but also holiday tables...

Write your opinion in the comments, or maybe you have your own proven recipe, I will be very glad to learn new knowledge))

Korean fried mushrooms

The original dish is made from fried mushrooms. You can take any variety, but dense ones that do not lose their shape when cooked are more suitable: oyster mushrooms, champignons. Wild mushrooms must be boiled for 30-40 minutes before frying. They turn out crispy, aromatic, moderately spicy.

Ingredients:

350 g mushrooms;
1 medium carrot;
1 onion;
20 g ginger root;
half a hot pepper;
60 ml oil;
40 ml soy sauce;
1.5 tbsp. l. vinegar;
2 tsp. Sahara;
10 g sesame seeds.

Preparation:

Heat the frying pan well, pour oil.
Fry the chopped ginger and pepper for 3-5 minutes.
Remove the spices, add mushrooms, onions and carrots to the pan, fry for 5-10 minutes.
Add sauce, sugar and vinegar.
Sprinkle with sesame seeds.

Cooking from tree mushrooms

Another very easy-to-make spicy appetizer is made from:

1 white wood mushroom;
30 ml sesame oil;
15 ml soy sauce;
the same amount of apple cider vinegar;
5 g honey;
coriander, cumin, black pepper, mustard and salt.

In preparation:

The mushroom is cleaned, washed and cut into small pieces convenient for eating.
All liquid ingredients are mixed in one bowl, dry spices in the other.
The contents of the 2 containers are combined, after which the mushrooms are filled with dressing and salted. https://www.youtube.com/watch?v=-X3SjWR60g4

With eggplants

A tasty and satisfying dish with eggplants is easy and quick to prepare. Champignons go well with this vegetable. They do not need to be cooked for long; they turn out juicy and aromatic. The dish can be served on its own, as a side dish or snack.

Ingredients:

800 g champignons;
2 medium sized eggplants;
1 large carrot;
1 large onion;
4-6 cloves of garlic;
a glass of vegetable oil;
half a glass of vinegar;
40 g salt;
2 tbsp. l. Sahara.

Preparation:

Boil the champignons for 10 minutes, drain in a colander.
Blanch the eggplants in boiling water for 5 minutes, cut into cubes.
Chop the remaining vegetables.
Mix everything with salt and sugar, add vinegar, pour hot oil.
Leave for a day in a cool place.

With cauliflower

Korean-style cauliflower marinated with mushrooms is a popular appetizer. You don’t have to buy it at the market, but cook it yourself. After all, the recipe is simple, but the dish turns out to be aromatic, moderately spicy and very satisfying. You will need 500-700 g of cauliflower and mushrooms. They need to be boiled until tender. Cut the mushrooms into strips, disassemble the cabbage into inflorescences. You will also need the following ingredients:

1 large carrot;
4-5 cloves of garlic;
a glass of vinegar;
half a glass of oil;
1.5-2 tbsp. l. salt and sugar;
2 g each of paprika, coriander, ground red and black pepper;
a few laurel leaves.

The marinade is prepared from 1 liter of water. It is brought to a boil, vinegar, oil, salt and sugar are added. Boil for 3-5 minutes, pour over the prepared mushrooms and cabbage, leave to cool. Separately, cut the carrots into strips and mash them with your hands to release the juice. Put it in the marinade, add chopped garlic and spices. Leave in the refrigerator for 5-6 hours.

Beneficial features

The energy value per 100 grams of product is:

Proteins - 1.7 g.
Fats - 4.4.
Carbohydrates -2.8.
Calorie content - 56 kcal.

Coral mushroom is a healthy and dietary product. It contains:

Calcium, sodium, iron, potassium, phosphorus, magnesium, sulfur.
Vitamins A, group B, E, D (its concentration is much higher than in cod, tuna or shrimp).
18 amino acids.

The product is very popular in folk medicine because it has many beneficial properties:

Strengthening the respiratory system.
Improving the cardiovascular system, preventing wear and tear of blood vessels and capillaries.
Stabilization of blood pressure, normalization of blood clotting.
Prevention of blood clots and varicose veins.
Restoring immunity.
Acceleration of metabolism.
Anti-inflammatory effect.
Reducing cholesterol and blood sugar levels.
Antiallergic property.
Strengthening the nervous system.
Anti-inflammatory effect.
Protecting the liver from toxins and waste.
Improving the functioning of the spleen.
Increased brain activity, improved memory.
Helping the body protect itself from radiation.
Prevention of tumor formation.
Skin rejuvenation and hydration.

Consumption of coral mushrooms has a positive effect on health in the following diseases and ailments:

Flu, cold.
Tuberculosis.
High blood pressure.
Immunodeficiency.
Gynecological diseases (it is recommended to use the product 4-5 times a week).
Alzheimer's disease.
Stressful condition, depression.

Due to its many beneficial properties, most doctors believe that the exotic product helps reduce the effects of smoking.

Snow mushroom is especially valuable for cancerous tumors. The substances contained in it help prevent the development and occurrence of cancer:

A malignant tumor forms its own circulatory system for nutrition and growth, and the chemical composition of the product impairs blood clotting and the formation of blood vessels, thereby blocking the development of the tumor.
The chemicals kill some types of tumors, such as cervical cancer.

In addition, royal mushroom helps with recovery after chemotherapy and improves the effectiveness of procedures.

With tomatoes

This is an excellent appetizer for meat and various main courses. Looks beautiful, suitable for a holiday table. It can be prepared from any fresh mushrooms, only pre-boil the forest mushrooms for at least 30 minutes. If you use champignons or oyster mushrooms, the cooking time is reduced.

Ingredients:

200 g mushrooms;
2 tomatoes;
a bunch of parsley;
several cloves of garlic;
60 ml soy sauce;
30 ml oil;
1 tbsp. l. vinegar;
7 g coriander;
1 tsp. Sahara.

Preparation:

Boil mushrooms in salted water, drain in a colander.
Cut large fruits into pieces or strips and mix with herbs.
In a separate container, prepare the marinade by mixing all the seasonings.
Pour the marinade over the mushrooms and leave for 2 hours.
Add the tomato cut into thin half rings and leave for another half hour.

Dried tree mushrooms in Korean style

Tree mushrooms are a popular dietary dish in Asia. They are high in protein, vitamins and minerals. You can buy them in dried form. This dish turns out to be spicy and unusual, but it will definitely appeal to all lovers of Korean cuisine.

50 g of mushrooms are poured into 500 ml of hot water and left for several hours. During this time, fry the onion cut into rings in 70 ml of vegetable oil until golden brown. Add coarsely grated carrots, a couple of cloves of garlic, 5 g of red pepper powder. Chop the prepared mushrooms, mix with vegetables, add 20 ml of vinegar and a spoonful of salt, mix well. Sprinkle with herbs and sesame seeds.

Gourmet version of coral mushrooms

Nutritious coral mushrooms, rich in vitamins and minerals, grow on tree stumps or trunks and resemble coral in appearance. For this reason they received such a marine name.

To prepare you will need to purchase:

100 g mushrooms;
onion feathers;
onion head;
½ head of garlic;
a little salt and ground white pepper;
30 ml non-fragrance oil.

Procedure:

Mushrooms are divided into inflorescences, which are boiled for two minutes. Then they are thrown into a colander, where they are washed with running water.
The onion is chopped into thin rings, the feathers are crushed, and the garlic is crushed.
All vegetables and mushrooms are mixed, salted, seasoned, and then lightly fried.

Preparation for the winter

When in season, wild mushrooms can be used to make a spicy salad for the winter. This snack goes well with potatoes and porridge. The mushrooms turn out spicy, crispy, and look beautiful in combination with bright carrots. High-quality mushrooms are suitable for canning: boletus, honey mushrooms, boletus mushrooms. But any variety can be marinated in this way.

Ingredients:

1 kg of mushrooms;
300 g onions;
1 large carrot;
a small head of garlic;
90 ml oil;
50 ml vinegar;
1 tbsp. l. without a hill of salt;
2 tbsp. l. Sahara.

Preparation:

Boil the mushrooms.
Cut the onion into rings and fry in oil.
Mix with mushrooms, add chopped garlic and carrots cut into strips.
Add seasonings and place in small jars.
Sterilize for 15-20 minutes, roll up the lids.

Delicious champignons marinated in Korean style

You won’t forget these champignons for a long time; even the pickiest people will like them. I consider it one of the best pickling recipes.

You will need:

Champignons – 1 kg.
Water – 0.5 liters.
Sunflower oil – 50 ml.
Pomegranate juice – 2 tablespoons.
Soy sauce - a tablespoon.
Apple cider vinegar – 3 tablespoons.
Chili pepper - pod.
Coriander - a teaspoon.
Sesame - spoon.
Garlic cloves – 7 pcs.
Salt – a pinch.
Parsley - a few sprigs.

Marinate:

Wash the mushrooms and place in a saucepan. Place small ones whole, cut large specimens.
Fill with water, add salt, bring to a boil, cook for a quarter of an hour.
Make the dressing by mixing all the ingredients listed in the recipe in a bowl, except sesame seeds. It’s up to you to remove the seeds from the chili pepper or leave it, the spiciness of the marinade will depend on it. Use a press to turn the garlic cloves into a paste.
Pour in the required amount of water, place on the stove, and boil.
At the same time, fry the sesame seeds in a dry frying pan. Transfer to boiled marinade. Turn off the burner.
Place the cooked champignons into the marinade and cover. Leave to cool. Then place the container in the cold for 10-12 hours. During this time, I advise you to stir the contents several times so that the mushrooms are marinated evenly.

Recipe without carrots

You can prepare a spicy Korean mushroom dish for the winter without carrots. It will not look as elegant, but no less tasty. Thanks to its spicy, spicy taste, it is an ideal snack and addition to any dish. Small caps of champignons or autumn mushrooms are most suitable for the recipe. For 600 g of boiled mushrooms you will need the following ingredients:

1 pod of hot pepper;
head of garlic;
1 bunch of parsley;
several laurel leaves;
50 ml oil;
2 tbsp. l. vinegar;
10-20 ml soy sauce;
1 tsp. paprika;
1 tbsp. l. sesame;
salt and sugar to taste.

Preparation:

Boil the mushrooms until tender, remove with a slotted spoon, and cool.
In a separate container, mix chopped pepper, garlic and herbs.
Season with oil, sauce and vinegar, add spices.
Fry sesame seeds in a dry frying pan and pour into the marinade.
Pour the marinade over the mushrooms and stir.
Place into jars, sterilize and seal.
You don’t have to cover it, but leave it in the refrigerator for 3-5 hours, after which the snack is ready to eat.

Korean-style spicy crispy mushrooms will appeal to all lovers of Asian cuisine. But even those who don’t like spicy food can find a suitable recipe for such a snack.

Other recipes

Korean-style mushrooms are prepared not only for the everyday table, but also stored in jars for the winter.

For the winter in jars

To pickle mushrooms you will need:

3.5 kg of boiled wild mushrooms;
1 kg of onions;
2 pcs. hot pepper;
500 g carrots;
200 ml vinegar 9%;
3 cloves of garlic;
300 ml sunflower oil;
2 tbsp. l. ground coriander;
1 tsp. chopped pepper mixture;
8 tbsp. l. granulated sugar;
8 tbsp. l. table salt.

Step-by-step cooking scheme:

First you need to peel and wash the carrots. Then, using a special grater, you need to cut it into long straws and place it with the boiled mushrooms.
Then you should add coriander, sugar, peppers and salt. All components must be mixed well and left to brew for 20 - 40 minutes.
Next, you will need to peel the onions, rinse, finely chop and fry with sunflower oil until the onions acquire a golden hue. The finished onion should be placed with the rest of the ingredients.
You also need to add vinegar, finely chopped hot pepper and garlic, crushed through a garlic press, to all the ingredients. All components will need to be mixed again and placed in prepared 0.5 liter jars.
Jars with preparations need to be boiled in large saucepans for 15 minutes. Place a wooden rack at the bottom of each pan to prevent the jars from bursting.
Metal lids from jars must be sterilized and hot jars with preparations must be rolled up, then turned over, placed on a towel and allowed to cool completely. Ready mushrooms can be stored for long-term storage in any dark place.

Champignons in Korean

For preparation you will need the following ingredients:

500 g champignons;
700 ml water;
2 laurel leaves;
1 carrot;
1 onion;
3 cloves of garlic;
20 g granulated sugar;
0.5 tsp. table salt;
0.5 tsp. red paprika;
0.5 tsp. crushed black pepper;
5 g chopped red pepper;
1 tsp. coriander;
45 g parsley leaves;
50 ml sunflower oil;
20 ml acetic acid.

Korean mushroom recipe at home using champignons step by step:

First you need to pour water into the pan, put it on the fire and wait until it boils. Place 1 bay leaf in hot water and add salt.
Next, the champignons need to be rinsed under running water and added to the pan.
Mushrooms should be cooked for 10 – 15 minutes. over low heat from the moment the water boils again.
Place the finished mushrooms in a sieve or colander to remove excess water, and then cool to room temperature.
Afterwards, you need to wash the onions, carrots and peel them. You will need to cut the onion into half rings, and grate the carrots on a special grater with long straw. Both components should be placed in a deep container, granulated sugar should be added to them and mixed thoroughly with your hands.
In a container with vegetables you need to add peppers, red paprika, coriander and garlic, passed through a garlic press. The vegetable mixture also needs to be poured with hot sunflower oil.
Now the cooled mushrooms should be placed with the carrots and onions, add acetic acid, chopped parsley leaves and mix the ingredients well.
The workpiece should be covered with a lid and placed in the refrigerator for 6–8 hours.

Oyster mushrooms in Korean

The prepared ingredients are enough for 6 servings of snacks.

Required components:

500 g oyster mushrooms;
50 ml sunflower oil;
5 g of herbal mixture for Korean carrots;
3 cloves of garlic;
1 onion;
1 carrot;
2 tbsp. l. food vinegar 9%.

Detailed cooking process:

First, you need to peel the mushrooms, rinse them under running water and cut them into medium-sized pieces.
Fill the pan with water, salt it, place the chopped mushrooms and place on the stove. Cook oyster mushrooms for at least 10 minutes. after the water boils. Boiled mushrooms will need to be placed in a colander and excess liquid drained.
Next, you should peel and wash the onions and carrots. The onion should be chopped into thin half rings, and the carrots should be grated with long straw.
Now the vegetables should be placed in a bowl, add a mixture of seasonings for Korean carrots, mix well and let it brew for 5 - 10 minutes, and then pour in sunflower oil, food vinegar and mix all the ingredients again.
You need to add oyster mushrooms and garlic cloves through a garlic press to the mixture. The workpiece must be mixed and sent to cool in the refrigerator for 3–5 hours.

The finished appetizer can be served with any side dish or meat.

Honey mushrooms in Korean

Korean-style mushrooms are enough for 10 servings.

To prepare a snack at home according to this recipe you will need:

1 kg carrots;
300 g frozen honey mushrooms;
5 cloves of garlic;
1 tsp. table salt;
1 tsp. crushed red pepper;
1 tbsp. l. dry basil;
1 tbsp. l. coriander;
3 tbsp. l. food vinegar 9%;
0.5 tbsp. sunflower oil.

Detailed cooking instructions:

First, you should grate the carrots with long straw using a special grater, put it in a bowl, add salt and mix with your hands until the carrots release juice. Salted carrots should be left to steep for 20 - 30 minutes.
Frozen honey mushrooms need to be thawed, placed in a pan, filled with water and put on the stove. When the water starts to boil, it must be drained and refilled with clean water. Mushrooms will need to be cooked over low heat for 25 - 30 minutes. After cooking, honey mushrooms should be placed in a colander and excess water removed.
Now you need to chop the garlic using a garlic press or finely chop it with a knife. Then you can combine it with carrots, add coriander, pepper and dry basil.
Next, you need to pour the sunflower oil into the frying pan, heat it strongly and pour it into the vegetable mixture in parts, stirring constantly.
Acetic acid should be poured into the vegetables, add boiled honey mushrooms and mix. The finished dish can be placed in the refrigerator for 5–8 hours.

Korean mushrooms with sesame seeds

There will be enough ingredients for 6 servings of snacks.

Set of components:

600 g champignons;
1 carrot;
1 medium onion;
100 g cilantro and dill;
2 tsp. soy sauce;
3 tsp. food vinegar;
1 tbsp. l. sesame;
1 tsp. table salt;
1 tbsp. l. granulated sugar;
2 tsp. spice mixtures for Korean carrots;
3 cloves of garlic;
2 tbsp. l. sunflower oil.

Korean-style mushrooms, the recipe for which is supplemented with sesame seeds at home, can be prepared according to the following scheme:

First you need to rinse and clean the champignons. Then they need to be placed in a saucepan, filled with water, placed on the stove and cooked over low heat for 10 minutes. from the moment the water boils. You will need to pour the finished mushrooms into a colander and get rid of excess liquid.
Then mix soy sauce with vegetable oil and vinegar in a container, add granulated sugar, a mixture of spices, salt and garlic crushed through a garlic press.
Sesame seeds need to be poured into a frying pan, fried until golden brown and immediately transferred to the sauce. The components must be mixed well.
Next, you will need to peel the onion, rinse it and cut it into half rings. Place the chopped onion in a container with the sauce and mix all the ingredients.
Then you should grate the washed carrots with long straw on a special grater, add finely chopped cilantro and dill to it. The resulting mixture can be sent to soy dressing and all ingredients can be thoroughly mixed.
Afterwards, you need to cut each mushroom into 4 parts, add them to the rest of the ingredients and mix until smooth. The finished snack should be infused for 30 - 50 minutes.

Korean mushrooms with bell pepper

To prepare the snack you will need the following components:

900 g champignons;
2 bell peppers;
2 carrots;
3 garlic cloves;
2 onions;
2 tsp. table salt;
1 tbsp. l. granulated sugar;
1 tsp. 7% vinegar;
100 ml sunflower oil;
1/2 tsp. ground black pepper.

Korean-style mushrooms, the recipe for which is supplemented with bell pepper at home, are prepared according to the following scheme:

The first step is to remove the husks from the onions, rinse them under water and chop them. Afterwards, you need to peel, wash the carrots and cut into thin slices.
Then pour oil into the frying pan, heat it, add chopped onion and fry for several minutes until golden brown.
Next, you need to combine the fried onions with carrots and fry, stirring, until the carrots become soft. Prepared vegetables must be cooled.
Afterwards, you will need to wipe the champignons with a wet towel and thinly cut into slices. The garlic should be pressed using a garlic press.
Now you need to pour water into the pan, add salt, and boil. Place the mushrooms in boiling water, cover with a lid and cook for 7 minutes.
Then you should strain the cooked mushrooms, rinse well in cool water and transfer to a container. Afterwards you need to peel the bell peppers, cut into strips and combine with the champignons.
In the dish you need to put cooled carrots with onions, table salt, ground black pepper, vinegar, garlic, granulated sugar and stir everything evenly. The appetizer should be allowed to brew, and then transferred to a beautiful salad bowl and served.

Korean-style porcini mushrooms

Ingredients
For a snack	For the marinade
500 g porcini mushrooms	1 tsp. coriander
1 large onion	0.5 tsp. dried garlic
250 g sweet peppers	0.5 tsp. ground pepper
3 garlic cloves	0.5 tsp. paprika
1 carrot	4 allspice peas
1 hot chili pepper	1 tsp. table salt
2 tbsp. l. vegetable oil	2 tsp. Sahara
2 laurel leaves
1 bunch of parsley
2 tbsp. l. vegetable oil
1 tbsp. l. soy sauce
1 tbsp. l. apple cider vinegar

Step-by-step cooking instructions:

First you need to thoroughly peel the mushrooms, rinse them, put them in a pan filled with water and cook over low heat. Cooking duration – 12 minutes.
Afterwards, you need to transfer the mushrooms to a colander to rid them of excess liquid. You also need to leave 2 tbsp. l. mushroom broth for adding to the marinade.
Next, wash the sweet peppers and cut them into long bars. You also need to peel the onions and chop them into half rings.
Then you need to wash, peel the carrots and grate them on a Korean carrot grater. If it is not there, then you can use a regular coarse grater.
Now you need to grease the frying pan with vegetable oil and fry the vegetables until golden brown over low heat for 2 minutes.
Then you should combine soy sauce, vegetable oil and the broth left over from the mushrooms with vinegar. You also need to add coriander, pepper, dried garlic, paprika, salt, bay leaves, sugar, allspice, table salt and heat a little.
Add crushed garlic with chopped parsley to the mushrooms and stir evenly. These components must be combined with fried vegetables and warm marinade. The appetizer must be cooled before serving.

Korean mushrooms need to be stirred at least 2-3 times. Then they will marinate evenly. There is an exotic snack recipe. To prepare the dish at home, you can choose sea mushrooms. To cook mushrooms, you can use not only a saucepan, but also a slow cooker.