Korean mushrooms: 6 step-by-step recipes for cooking at home

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!

Korean mushrooms at home, just like from the store

This incredibly tasty and light snack is prepared quite simply, looks elegant and is eaten with a bang. I most often prepare this salad with shiitake mushrooms, as their juicy, meaty structure and specific taste perfectly complement the finished dish.

We will need the following ingredients:

• large carrot;
• onion;
• salt to taste;
• 1 tsp. sand;
• 3 garlic cloves;
• a little less than half a teaspoon of ground black pepper and the same amount of hot pepper;
• 1 tsp. coriander;
• a few sprigs of your favorite greens (cilantro, parsley);
• 1.5 tbsp. l. 9% vinegar;
• 50 ml vegetable oil.

Cooking process:

1. Mushrooms should be soaked in cold water for just a couple of minutes, then rinsed under running tap water.

2. In an enamel saucepan, bring water to a boil, generously salt it, then add mushrooms to the liquid. We wait until they boil, reduce the flame and boil for 2-3 minutes.

The duration of cooking depends on the size and type of mushrooms, so if you decide to use champignons, the time will increase to 10 minutes.

3. Boiled mushrooms are removed from the liquid using a slotted spoon and cooled to room temperature.

I don’t recommend pouring the water out of the saucepan, as you can use it to make an excellent mushroom soup.

We review the cooled product, cut large specimens into wide strips, and leave small ones intact.

4. Rub the carrots into nice long thin strips. Salt and sugar. Rub it lightly with your hands so that the root vegetable begins to release juice. After this, add pepper and chopped garlic.

5. Heat the oil in a frying pan, add coriander, heat it for a few seconds so that the spice releases all its aroma. Pour the boiling oil over the garlic and mix thoroughly.

6. Cut the onion into quarters, chop finely and place in a bowl with carrots. We also put mushrooms and finely chopped greens there. Mix the appetizer.

7. Pour in the vinegar, mix everything thoroughly again, taste it, and bring it to perfection.

8. We put light pressure on the finished dish and put it in the refrigerator for 12 hours to marinate.

Cook with pleasure!

Salad with Korean carrots and chicken breast with mushrooms

Probably the laziest salad ever. Or “budget”, if you like - due to the minimum of components included in it. So, it’s not all about being sophisticated - someday you need to live in simplicity, huh? Especially when you’re alone at home (alone), and you want something like that... well, not fried potatoes with onions! And I don’t really want to bother...

By the way! There is not a drop of mayonnaise here, but for a piquant taste you can add mild mustard.

Ingredients:

• Chicken fillet – 300 g.
• Korean ready-made carrots – 100 g.
• Green onions - half a bunch. You can replace it with lightly fried white onions with canned champignons.
• Canned champignons – 1 jar.
• Olive oil for frying – 2 tbsp. spoons

Preparation:

1. Boil the chicken, cool, cut into cubes or, cutting into portions, simply separate into fibers with your hands.

2. Lightly fry the champignons with onions - if you have onions. Cool.

3. Mix the chopped chicken and mushrooms with carrots, sprinkle with green onions on top - if you have any.

4. Place in the refrigerator for 2 hours.

Ready. If you are an esthete/esthete -...well, decorate the top of the dish with Yin-Yang symbols made of onions and carrots. It looks contrasting and bright. Something like this:

Korean mushroom recipe for the winter without carrots

Undoubtedly, spicy pickled champignons for the winter at home are the best aromatic appetizer that will come to the table for any occasion.

For 600 grams of fresh champignons you will need:

• liter of water;
• chili pod;
• laurel;
• a bunch of green parsley;
• salt to taste;
• small head of garlic;
• a stack of vegetable oil;
• 2 tbsp. spoons 9% vinegar;
• 1 tbsp. spoon of soy sauce;
• 1 teaspoon paprika flakes;
• 1 tbsp. spoon of sesame seeds.

Cooking principle:

1. Mushrooms should be sorted for spoilage and then rinsed in water.

2. Place the prepared champignons in an enamel pan, fill with cold water and place on the hob. After the liquid reaches boiling point, reduce the flame pressure and cook the mushrooms for 20 minutes.

3. Use a slotted spoon to remove the finished champignons from the broth and let them cool to room temperature.

4. To prepare a spicy oriental marinade, chop the greens as finely as possible. Remove the seeds from the chili pod and cut it into small pieces.

5. Mix parsley with pepper in a bowl, season with oil, acid, soy sauce. There we also add garlic cloves passed through a press, paprika flakes and a laurel leaf torn into several pieces. Heat a dry frying pan on the hob, pour sesame seeds into it and lightly fry, stirring constantly so that the sesame does not burn. Pour the roasted seeds into the marinade and stir the spicy mixture well.

6. Next, we focus on the circumstances. If you need Korean-style mushrooms for consumption in the coming days, you can simply put them in a deep bowl, mix with the marinade and refrigerate for at least three hours.

7. If you decide to cook champignons for the winter, then put them in a steamed jar, fill them with sauce, and seal them hermetically. Then shake the contents of the glass container vigorously and place it in the refrigerator for storage.

Bon appetit!

Delicious salad with smoked chicken, Korean carrots and mushrooms

The “trick” of this salad is the smoked meats. The chicken can be taken at any degree of smoking - from golden to radical brown. All the same, the skin is not used; it is mercilessly thrown away. Why? Because of carcinogens, which are inevitably and abundantly formed in smoked meats. And in the skin - they are the best.

So we peel a purchased carcass, half carcass or smoked thighs from the skin, peel off the meat and pile it separately in a pile, waiting for it to arrive.

Ingredients:

• Smoked chicken 300 g.
• Fresh or canned mushrooms with caps – 200 g.
• White onion – 1 medium-sized onion (about 5 cm in diameter).
• Korean carrots – 120 g.
• Eggs – 3 pcs.
• Mayonnaise – 1 tbsp. spoon.
• Garlic – 3 cloves.
• Hard cheese – 50 g.

Preparation:

1. Cut the chicken into small pieces of arbitrary shape or even dissolve the pulp into individual fibers.

2. Fry the onion and mushrooms cut into half rings together over medium heat until golden brown, adding a little salt.

3. Grate hard cheese and hard-boiled and cooled eggs on a coarse grater.

4. Chop the Korean carrots a little so that the “straws” are no more than 3 cm long.

5. Place the ingredients in layers, lightly coating each with mayonnaise.

• 1st layer – chicken.
• 2nd – mushrooms with onions.
• 3rd – carrots.
• 4th – grated eggs.
• 5th – cheese with garlic crushed in a press.
• Mayonnaise does not lubricate cheese.

6. Cover the salad with cling film and place in the refrigerator for 2 hours. After which you can take it out and eat it.

And yes: it would seem - what difference does it make how to apply it? What if everything continues to get mixed up in your mouth? But practice shows that you need to eat such layered salads, choosing layer by layer, and only slightly grabbing from your neighbors... and you get a variety of tastes.

So a recommendation: don’t just dump it on the plate haphazardly. Or better yet, a solid piece, continuous from top to bottom, in which “geological layers” can be traced. And in layers, guys, eat in layers...

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!

How to cook tree mushrooms from a pack in Korean

This spicy salad will appeal to all lovers of oriental cuisine. I guarantee that after trying it once, wood mushrooms will be a frequent guest in your kitchen.

For 50 grams of dry wood mushrooms you will need:

• 1 carrot;
• 1 onion;
• 1 cucumber;
• 2 garlic cloves;
• chili pod;
• a sprig of cilantro;
• 2 tbsp. l. soy sauce;
• 1 tsp each sugar, 9% vinegar and salt;
• 2 tbsp. l. vegetable oil or 1 tbsp. l. sesame;
• ½ tsp. sesame seeds.

Cooking method:

1. Place the printed mushrooms in a bowl and pour boiling water over them, leave for at least 4 hours, ideally overnight, to end up with a miracle like the one in the photo below.

2. In the morning, cut the mushrooms, which have significantly increased in volume, into wide strips.

3. Pass the peeled garlic cloves through a press and add to the mushrooms.

4. Cut the onion into very thin rings or half rings, as you like. We grate carrots and cucumbers on a special grater. In a frying pan, bring the oil to boiling point, add chopped chili to it and quickly fry with continuous stirring.

If you want a spicier dish, then leave the pepper in the pan, otherwise you need to strain the oil through a strainer.

5. Mix chopped vegetables with mushrooms, add the remaining ingredients, season with oil (with or without pepper) and vinegar.

6. Mix the salad, put it on a dish and decorate with herbs.

Bon appetit!

How to prepare a salad with mushrooms, chicken and Korean carrots in layers?

Another layered salad, with the same forming technology - using a ring. Only regular potatoes are used. In general, this option is similar in its execution to the well-known “Herring under a fur coat” - only without beets and herring. And the carrots are not boiled, but spicy.

https://1000.menu/cooking/34426-salat-s-jarenymi-gribami-i-kuricei

Ingredients:

• Boiled chicken – 300 g.
• Hard-boiled egg – 2 pcs.
• Hard cheese – 80 g.
• Onions – 50-60 g.
• Fresh or canned champignons – 150 g.
• Boiled potatoes - 2 small potatoes.
• Vegetable oil for frying
• Green olives – 1 200 gram jar.
• Korean carrots – 100 g.

Preparation:

1. Place a molding ring on a flat plate and place the ingredients into it.

2. Boil the potatoes, cool, cut into cubes or slices. This is the first, bottom layer of the salad. Coat with mayonnaise.

3. Fry mushrooms with onions until light golden brown, place on top of potatoes.

4. Cut the boiled and cooled chicken into cubes, place on top of the mushrooms, and smooth out.

5. Cut the hard-boiled eggs crosswise into thin disks, place them on top of the chicken, and cover with mayonnaise.

6. Pour in and smooth out the carrots.

7. Sprinkle cheese on top, press down, lay out any pattern of olives cut in half lengthwise. Garnish with sprigs of parsley, cilantro and dill.

8. Keep the salad in the refrigerator for 2 hours, remove the ring before serving.

Korean champignons - a simple recipe with carrots

The moderately spicy taste of mushrooms and carrots is one of the most delicious and healthy homemade snacks. If you're preparing a holiday menu, I encourage you to ditch the commercial jars of mushrooms in favor of this mouth-watering treat.

Ingredients for 500 g champignons:

• 1 tbsp. water;
• 1 tbsp. l. fine salt, table vinegar and sugar;
• 10 peas of allspice;
• lavrushka

Ingredients for 300 g carrots:

• incomplete tsp fine salt;
• 1 tbsp. l. Sahara;
• 1.5 tbsp. l. 9% vinegar;
• half a tsp. paprika flakes and ground black pepper;
• 1 tsp. coriander;
• 3 garlic cloves;
• 2 tbsp. l. vegetable oil.

Cooking method:

1. Since the process will be done in stages, we will start with the mushrooms. They need to be quickly and thoroughly washed to remove sand and dust. Then cut into beautiful slices, put in a saucepan, add water and boil for 20 minutes. Don't forget to remove the foam. After the main cooking, you need to add the remaining ingredients to the container, carefully mix them with the mushrooms and simmer for another quarter of an hour. The finishing touch is to set the marinated champignons aside until they cool completely.

2. The next step is to prepare Korean carrots. To do this, root vegetables are grated for Korean salads. Season the straw with salt and sugar, then gently rub it with your hands and leave for 10-15 minutes.

3. After the carrot sticks have released a sufficient amount of juice, add coriander, paprika and pepper, and mix everything well.

4. The garlic, passed through a garlic press, is laid out on the workpiece in a heap. In a small iron cup, the required amount of oil is brought to a boil, after which it is immediately poured over the garlic, thus fully revealing its taste and aroma. Now knead the carrots one last time so that the spices are evenly distributed throughout.

5. Place the cooled mushrooms on the carrots using a slotted spoon, mix the appetizer, cover and leave to steep for three hours.

6. Transfer the finished dish to a salad bowl and decorate with herbs.

Bon appetit!

Recommendations for cooking

There are some tricks in preparing each dish to make the taste of the finished product unforgettable.

A few recommendations for cooking champignons in Korean:

1. In order for the champignons to marinate even better, you need to stir them periodically, about once every 3-5 hours.
2. If you have a multicooker at home, you can cook mushrooms in it.
3. Depending on the size of the mushrooms, the marinating time changes, so if you need to prepare the appetizer as quickly as possible, you need to take small mushrooms.
4. You can change the composition of spices to create your own and original taste. Also, lovers of greenery can add it.
5. You can use frozen mushrooms for the marinade, and before cooking, you don’t have to defrost them at all, just increase the cooking time a little.

These tips will help simplify the cooking process and make the dish richer and more delicious.

Salad with champignons and Korean carrots.

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))