White woody Chinese mushroom (Korean pickled)

Among the popular Korean salads (Korean carrots, pickled pork ears, Korean seaweed, spicy cauliflower, Korean garlic arrows and other hot and sour Korean snacks... the mere thought of which is already making your mouth water...) , noticed beautiful white scallops that looked like a multi-layered terry fan. This is the white Chinese tree mushroom (and not white algae, as many people think).

Previously, I only saw pickled tree mushrooms at the market, from Korean sellers. And I never expected to find this exotic product in dried form in a regular supermarket. It turns out that dried porcini mushrooms are a popular product in China, sold in packages like regular pasta. You can order it directly from there. And marinate at home as much as you like. And then eat it plain or add it to salads.

Composition of the marinade

for 1 bush of white wood mushroom

• Table vinegar (6% or 9%) – 1 tablespoon (you can use 1.5 tablespoons if you don’t think it’s sharp enough);
• Salt – 1 tablespoon;
• Sugar – 0.5 tablespoon;
• Hot water (boiling water);
• Spices for Korean carrots, ground black or red hot pepper – optional, this is not necessary (a small pinch).

How to cook

1. Requirements for dishes

To prepare white woody Chinese mushroom, you need a bowl or bowl with a wide bottom (ceramic, glass or enameled iron) so that the entire mushroom fits in it.

I had a 750 ml ceramic bowl - wide and flat. The mushroom fit comfortably into it and did not reach the edge (top of the bowl) a couple of centimeters.

2. How to do

1. Place salt, sugar and vinegar on the bottom of the dish. Add spices (if you use them. But in my opinion, there is no need at all, and without them there will be a characteristic taste, like the Koreans).
2. Place the mushroom in a bowl. Pour boiling water over it (the dry mushroom should disappear under water. Don’t pour too much water; once it disappears, that’s enough).
3. After 1-2 minutes, the mushroom will straighten and marinate. Drain the marinade. All! White wood mushroom is ready to eat! You can eat!

Marinated scallops (white woody Chinese mushroom) with new jacket potatoes, sausages and herbs

By the way, after repeatedly preparing this method, the general principle of which was explained to me by a Korean woman selling Korean snacks at the market, I decided to look for other recipes on the Internet.

And what a surprise it was when I read that, it turns out, someone soaks these dried tree mushrooms overnight, and then cooks them for 2 hours. My God, what will be left of it!))) Friends, no need to soak, no need to cook. Infusing with hot marinade for a couple of minutes is quite enough. The mushroom is immediately straightened, soaked in water and ready to eat (like instant noodles). At least this applies to porcini mushrooms, which are sold dried in our supermarkets.

What does the white wood mushroom taste like?

If you have never tried what pickled porcini mushrooms are, they taste slightly like chicken cartilage, only very thin, with a characteristic sharp-sour taste. The spiciness here does not come from the pepper, but somehow comes from a simple marinade of vinegar, sugar and salt.

They are like nothing else. It’s just so delicious, you won’t be able to put it down!

How to use pickled tree mushroom

This beautiful double Chinese mushroom can be eaten plain as a savory snack. I love him just like that, separately from everything. Eat it all quickly!

But for those who are more relaxed about this Korean appetizer, I can recommend serving wood mushrooms with potatoes (boiled, mashed, stewed potatoes, fried, in any form), with stewed sweetish beef in tomato sauce, or with other dishes that you want. light hot and sour snack (where you would use , for example).

Or add capers to salads, where pickled cucumbers are usually added. I advise you to first try pickling wood mushroom, understand what it is, and then (if you don’t mind) use it in salads. Because its original taste, and, most importantly, its crunchy structure, are unique. And I don’t want to drown out this wonderful taste sensation with something else.

This appetizer will appeal, first of all, to lovers of hot and spicy oriental cuisine, because it has a very aromatic and amazing taste. Cooking mushrooms is quite simple, the entire preparation process will take about 20 minutes, and then the appetizer will need to be placed in a cool place for a day so that the mushrooms are saturated with the aromas of spices and vegetables.

It’s interesting that, in principle, any mushrooms you like are suitable for an appetizer - champignons, chanterelles, porcini. You just need to follow the rules for their preparation at the preparatory stage. If, for example, it is enough to boil greenhouse mushrooms (oyster mushrooms or champignons) for 10 minutes, then wild mushrooms cannot be dealt with so quickly. Wild mushrooms must first be boiled for two hours. I haven't tried making Korean mushrooms using dried mushrooms, but frozen wild mushrooms make a great Korean appetizer. There is no need to boil them, they have already been boiled, but let them defrost completely.

The dish is given a special taste by vegetables marinated with mushrooms (carrots, onions and garlic), as well as herbs (table or apple vinegar) and spices (black pepper, red pepper). If you wish, you can add another set of spices, it can be curry, saffron, coriander, cloves, to make the taste of the snack brighter, richer and give warm, sweet oriental notes.

After a day, the Korean mushrooms will be ready, they can be served, they perfectly complement meat or fish dishes with their taste.

Ingredients

• fresh mushrooms (champignons) – 1 kg;
• carrots (large fruit) – 2 pcs.;
• onion – 2 pcs.;
• garlic – 2 cloves;
• table vinegar (9%) – 4 tbsp;
• sugar – 2 tbsp. l.;
• vegetable oil (refined) – 100 g;
• salt (fine) – 1 tsp;
• ground pepper (red and black) – 1 tsp each.

How to cook mushrooms in Korean in a day

We prepare mushrooms for an appetizer; for this we choose medium-sized champignons with elastic caps. If necessary, we clean them and cut them in half or into 4 parts. Small mushrooms can be cooked whole.

Then boil the champignons for about 10 minutes in lightly salted water.

We chop the peeled carrots on a grater for Korean carrots. Use carrots that are brightly colored, juicy and limp. If you have a Korean carrot grater, use it.

We clean the onions and cut them into half rings.

Peel the garlic and finely chop it with a knife.

Mix boiled mushrooms with chopped vegetables, add spices, oil and vinegar.

The end result is a vibrant mixture of spices, vegetables and mushrooms.

Place the mushrooms and vegetables in a container or leave them in a bowl.

Be sure to place pressure on top, and keep the snack for a day in a cool place (preferably in the refrigerator).

The Korean-style mushrooms are ready, the champignons and vegetables are well marinated, serve the appetizer chilled. Bon appetit!

Calories: Not specified
Cooking time: Not indicated

Almost all of us have tried delicious Korean salads more than once. They are sold in markets and shops. And generous Koreans always offer to take a sample to passing customers. And if you’ve already tried it, you won’t be able to remain indifferent, and be sure to buy a glass or two of this delicious Korean salad.
This is how we become regular customers and connoisseurs of these amazing products. We are attracted by the aroma, beauty and exquisite taste of wonderful salads from amazing and very generous people. However, not everyone has the opportunity to buy a delicious Korean salad. In this case, you can learn to cook it yourself.
I offer you a recipe for Korean mushrooms. A very simple, yet great way to prepare a salad. You can use any mushrooms. In this case it is oyster mushrooms. They are in stores all year round. At the same time, this product is very useful. So, let's prepare a delicious Korean salad with mushrooms.

- mushrooms – 500 grams;
- carrots – 1-2 pcs.;
- large onion – 1 pc.;
- garlic – 1-2 cloves;
- salt – ½ tsp;
- sugar – 1 tbsp. l.;
- vinegar 9% - 2 tbsp. l.;
- vegetable oil – 50 ml;
- ground black pepper – a pinch;
- ground coriander - a pinch.

How to cook with photos step by step

We can say that these are Korean carrots with mushrooms. Therefore, add carrots as much as you want. The main thing is that the mushrooms are visible and felt against its background. Grate the carrots on a Korean grater.
By the way, you can easily cook your favorite mushrooms with these mushrooms.




Cut the onion into quarter rings. Mix with carrots. We put all this in a deep bowl to make it convenient to mix the ingredients.




Boil oyster mushrooms for about ten minutes. Remove them from the broth with a slotted spoon and let cool.






Then cut into pieces and mix with carrots and onions.




In the meantime, prepare the dressing so that the Korean pickled mushrooms turn out authentic. To do this, mix chopped garlic, vinegar, salt, sugar, pepper, coriander, and vegetable oil in a separate container. By the way, you can use aromatic homemade sunflower oil. It will very advantageously emphasize the taste of mushrooms in Korean.




Pour the prepared salad dressing over all the ingredients mixed in a bowl.






We put pressure on it and put the Korean salad with mushrooms in the refrigerator for one day. As a pressure, you can use a plate, on top of which you can place a filled half-liter jar.




After a day, or at least after 12 hours, you can eat ready-made mushrooms in Korean. This salad can be an addition to a holiday menu, for example, for New Year or birthday.




We also offer mushroom lovers to cook

It's hard to imagine something more delicious than Korean mushrooms. Champignons in this case are an ideal appetizer. They turn out not only tasty, but also very tender. If you marinate the food correctly, it will be an excellent appetizer for the holiday table. In addition, the dish is prepared very quickly. Of course, many people believe that Korean pickled mushrooms, like most salads in this cuisine, turn out to be very spicy. However, it is not. Properly cooked champignons come out very fragrant, tender and have simply amazing taste.

Korean mushrooms: recipe

To prepare an original snack, you will need:

1. Fresh champignons - approximately 500 grams.
2. Onion - one medium-sized head.
3. Garlic - 4 cloves.
4. Vegetable oil - 100 grams.
5. Table vinegar - 30 milliliters.
6. Ground coriander, ground black pepper, salt - to taste.
7. Parsley.

How to cook mushrooms in Korean

Champignons in this recipe can be replaced with oyster mushrooms if necessary. In any case, pickling mushrooms should begin with their preparation. They need to be washed well, peeled, and then placed in a container that is ideal for cooking them.

Mushrooms should be filled with cold water. Boil champignons without adding salt. This process takes about 15 minutes. It is better to cook mushrooms over medium heat. After this, the champignons should be placed in a colander and squeezed, but not too much, so as not to damage their integrity. The water should drain well. You can leave the mushrooms in a colander until they cool completely.

While the champignons are draining, you can prepare other components. Garlic and onions must be thoroughly peeled and then chopped. It is better to cut them into small cubes.

Completely cooled mushrooms must be placed in a bowl. You should also add chopped garlic and onions, spices, vinegar, salt and sunflower oil. Everything must be mixed well.

What to do next?

Korean mushrooms, the recipe for which we describe, cook very quickly. After combining all the components, the snack can be transferred to a container with a lid and placed in the cold. After a few hours the dish will be ready. But it is best to leave the mushrooms in the cold for several days. This will make them more aromatic and tasty.

Korean-style mushrooms can be served seasoned with chopped parsley, with or without marinade.

Option two

Korean mushrooms can be prepared in a slightly different way. This recipe is no less simple than the previous one. Marinated champignons turn out just as tasty and aromatic. To prepare the dish, it is better to use small fresh mushrooms. If necessary, the champignons can be cut. To cook mushrooms in Korean, you will need:

1. Fresh champignons - from 300 to 500 grams.
2. Onions - 1 large head.
3. Sweet bell pepper - 1 pc.
4. Garlic - 2 cloves.
5. Table vinegar 3% - one tablespoon.
6. Granulated sugar - one teaspoon.
7. Vegetable oil - a couple of tablespoons.
8. Lemon juice - one teaspoon.
9. Salt - to taste.

How to prepare a snack

First you need to prepare the mushrooms. The champignons must be thoroughly washed in cold water and then peeled. If the mushrooms are large, then they should be cut. Champignons should be placed in a saucepan, add water and boil for 15 minutes. After this, the mushrooms must be removed from the heat and left in the broth until completely cooled.

The bell pepper must be washed and peeled, removing the stem and seeds. This product should be cut into strips. In a separate container, you need to mix peeled and pressed garlic cloves, granulated sugar, salt, lemon juice, vegetable oil, and 3% vinegar.

A large onion head should be peeled and then fried in vegetable oil, first cutting it into half rings.

When the mushrooms have cooled, the broth should be drained from them. Place chopped bell pepper, fried onion and boiled champignons in a separate container. The products must be poured with the prepared marinade. After this, the snack should be covered with a lid and placed in a cool place for about a day. Korean mushrooms are ready.

Option three

To prepare mushrooms in Korean according to this recipe you will need:

1. Fresh champignons - 1 kilogram.
2. Vegetable oil - 100 milliliters.
3. Granulated sugar - two tablespoons.
4. Salt - one tablespoon.
5. Vinegar, preferably rice vinegar - 100 milliliters.
6. Bay leaf - 4 pieces.
7. Ground black and red pepper - a teaspoon each.
8. Ground coriander - 1 teaspoon.
9. Turmeric - to taste.
10. Clean water - 2 liters.

Cooking steps

So, how to cook mushrooms in Korean? Pour two liters of water into the pan and bring to a boil. After this, you need to pour mushrooms and bay leaves into the container. You need to cook the champignons for 10 minutes, preferably over low heat. After this, the mushrooms should be drained in a colander. The bay leaf from the champignons must be removed. This spice can worsen the taste of the snack.

Sprinkle pepper, coriander and turmeric on top of the boiled champignons. The last spice needs very little to give the appetizer an attractive yellow tint. Heat the vegetable oil in a frying pan and then pour it into the container with the mushrooms. It should get on the spices. Now you can add salt, vinegar, granulated sugar to the appetizer and mix.

Transfer the mushrooms along with the marinade into a glass container and close tightly. The snack in this form should be placed in a cold place for a day. After the specified time, you can try the mushrooms. If there is not enough salt or vinegar, you can add the missing component and leave for another day.

Description

Korean-style oyster mushrooms, or Heh mushrooms, is the easiest and fastest option for preparing mushrooms at home, which turn out divinely tasty, spicy and incredibly aromatic! Nowadays, no one can be surprised by marinated Korean dishes and salads; they are already so ingrained in our everyday and holiday menus that they have become like family (which is worth the Korean carrots alone). The recipe for making heh from mushrooms is so simple that you only need 30 minutes of free time and a kilogram of oyster mushrooms.

Any dish of Korean cuisine differs from dishes of other nations in its spiciness and incredible aroma. And our heh mushroom salad is no exception.

If you are wondering what can be prepared from mushrooms, in addition to stewing them in sour cream or as an additional ingredient to other dishes, then our recipe is just for you. Korean-style pickled oyster mushrooms are a complete dish for the everyday table and a wonderful appetizer for any celebration.

The taste of Khe mushroom salad is very delicate, piquant, with slight sourness and pronounced notes of cilantro. Just imagine: juicy mushrooms, soaked in the aromas of fried onions, spicy cilantro and piquant garlic. A small amount of table vinegar will make such mushrooms lightly marinated and will reveal all their taste to the maximum.

Korean oyster mushrooms go perfectly with any side dish and any meat. This mushroom salad can easily become a full-fledged dish, as it turns out to be quite filling and nutritious.

If you want to surprise your husband, who will soon return from work, then quickly go to the kitchen and prepare him mushroom heh, or Korean oyster mushrooms, for dinner. These mushrooms will surely delight all your family with their divine aroma and spicy taste. But our step-by-step recipe with photos will tell you how to pickle mushrooms correctly.

Ingredients

• 
  (1 kg)
• 
  (1-2 pcs.)
• 
  (100 ml)
• 
  (1 tsp)
• 
  (1 tsp)
• 
  (2-3 cloves)