Oyster mushrooms: Marinated, fried with potatoes, Korean-style oyster mushrooms. Mushroom soup from oyster mushrooms. Salad with oyster mushrooms.

Korean marinated oyster mushrooms with carrots

650 g mushrooms;
5 pieces of garlic;
45 g sesame seeds;
45 ml table vinegar;
60 ml of any oil;
15 g sugar;
45 ml soy sauce;
10 g salt;
3 laurel leaves;
lemon pepper;
marjoram;
oregano

Time – 45 minutes + marinating.

Calories – 108.

Cooking steps:

Be sure to rinse the mushrooms thoroughly and then peel them, disassembling them one by one;
After this, put it in a saucepan, add water and place on the fire;
Read also: Puff salad with chicken, Korean carrots, fried potatoes and mushrooms
Bring to a boil over high heat and then simmer for just a quarter of an hour;
Drain in a colander and let the water drain and let the oyster mushrooms cool;
During this time, prepare the marinade by pouring oil into a saucepan;
Add sauce, vinegar, lemon pepper, sugar, bay leaves, salt, oregano and marjoram to it;
Mix all this well and put on fire;
It is necessary to boil the mixture and keep on fire for two minutes;
Cool slightly and add garlic, but be sure to use a press;
Place sesame seeds in a dry frying pan;
Heat them until golden brown and fragrant;
Transfer the mushrooms from a colander to a bowl, pour the marinade over them and sprinkle with sesame seeds;
Mix all ingredients and refrigerate until the next day.

Recipe for oyster mushrooms marinated in Korean: a quick option

This recipe for oyster mushrooms marinated in Korean style will appeal to lovers of salads and marinades of Korean cuisine. A quick and easy way to cook mushrooms involves using the simplest ingredients.

Oyster mushrooms – 1 kg;
Onion – 3 pcs.;
Sugar – 2 tbsp. l.;
Vinegar – 3 tbsp. l.;
Salt -1.5 tsp;
Garlic – 3 cloves;
Water – 50 ml;
Ground black pepper 1 tsp;
Ground hot red pepper – ½ tsp.

Separate the oyster mushrooms into individual mushrooms, cut off the remaining mycelium, rinse under the tap and cut into pieces.

Boil in water with added salt for 15 minutes, drain in a colander and place on a kitchen towel to dry.

Peel the onion, wash and cut into thin half rings.

To prepare the brine, pour water, vinegar into a saucepan, add salt and sugar and stir well.

Add red and black pepper, chopped garlic with a knife to the marinade and stir, let it boil and set to cool.

Savory snack for the winter

900 g oyster mushrooms;
2 carrots;
2 pieces of garlic;
70 ml vinegar;
15 g salt;
70 ml oil;
15 g Korean spices.

Time – 40 minutes.

Calories – 76.

Recipe for preparing pickled oyster mushrooms in Korean for the winter, step by step:

Be sure to sort through the mushrooms, removing spoiled ones or those that have begun to deteriorate;
Peel them as much as possible, chop them finely;
Place in a saucepan, add water and place on the stove;
Turn on the gas to minimum and let it boil;
After this, wait until the oyster mushrooms are completely ready;
During this time, peel the carrots, rinse them and chop them into strips with a grater;
Mix mushrooms with carrots, add oil and vinegar, stir;
Add the garlic, peeling it and putting it under a press;
Next is the turn of Korean spices, salt and other favorite aromas and tastes;
Mix the seasoned mixture, place in sterilized jars, roll up and put in a dark place.

Try making rolls with crab sticks - an interesting appetizer made from simple ingredients.

Try making tender salmon cutlets - very tasty and flavorful cutlets for any side dish.

Read our article on how to prepare an awesome cottage cheese casserole with starch.

Korean-style oyster mushrooms with bell pepper

15 g granulated sugar;
2 onions;
1 large pepper;
15 ml oil;
10 g salt;
1300 g oyster mushrooms;
3 slices of garlic;
15 ml vinegar.

Time – 1 hour + marinating.

Calories – 49.

Cooking principle:

Be sure to rinse the oyster mushrooms thoroughly and place them in a colander to drain all excess water;
After that, transfer them to a cutting board and chop;
Pour into a saucepan, add water and place on the stove;
Wait until it boils and cook for twenty minutes;
Drain the mushrooms again in a colander to remove any unnecessary water;
Peel the onion and cut it into feathers;
Heat a frying pan with oil, add onion;
Simmer it, stirring, until soft;
Rinse the pepper, cut it and remove the core;
Cut it into small cubes or thin strips;
Place the oyster mushrooms in a bowl, add them with onions and garlic, which must first be peeled and chopped using a press;
Pour in vinegar, add sugar and salt, mix thoroughly;
Place pressure on top and put it in the refrigerator for a day.

Korean-style oyster mushrooms: recipes for cooking at home

Korean-style oyster mushrooms are one of the simplest and fastest options for preparing mushrooms at home. They turn out spicy, incredibly tasty and aromatic. Marinated Korean dishes and salads have long been rooted in holiday and everyday menus and have become an integral part of our cuisine. And Korean-style oyster mushrooms are so easy and quick to prepare at home that you will be pleasantly surprised by the combination of quality and time you spend in the kitchen.

Recipes for cooking oyster mushrooms in Korean differ from other dishes in their incredible aroma, spiciness and piquancy. If you are faced with a choice of what to cook from mushrooms, in addition to frying and stewing, then use the proposed options for Korean oyster mushrooms.

I would like to say that the taste of dishes made from oyster mushrooms marinated in Korean is very delicate, with a slight sourness, as well as pronounced mushroom notes. This appetizer can be a complete dish for a holiday feast.

Oyster mushrooms in the Korean version can go well with any meat or side dish; they turn out nutritious, satisfying and low in calories.

Recipe for oyster mushrooms marinated in Korean: a quick option

Oyster mushrooms – 1 kg;
Onion – 3 pcs.;
Sugar – 2 tbsp. l.;
Vinegar – 3 tbsp. l.;
Salt -1.5 tsp;
Garlic – 3 cloves;
Water - 50 ml;
Ground black pepper 1 tsp;
Ground hot red pepper – ½ tsp.

Separate the oyster mushrooms into individual mushrooms, cut off the remaining mycelium, rinse under the tap and cut into pieces.

Boil in water with added salt for 15 minutes, drain in a colander and place on a kitchen towel to dry.

Peel the onion, wash and cut into thin half rings.

To prepare the brine, pour water, vinegar into a saucepan, add salt and sugar and stir well.

Add red and black pepper, chopped garlic with a knife to the marinade and stir, let it boil and set to cool.

In another bowl, place chopped onions and already cooled mushrooms in layers.

Pour brine, place a press on top, pressing down with a heavy object, for example, a jar of water.

Place the bowl with mushrooms in the refrigerator overnight. And in the morning you can safely taste pickled oyster mushrooms in Korean style.

Recipe for cooking oyster mushrooms in Korean style with carrots

How to cook oyster mushrooms in Korean with carrots so that the dish turns out flavorful and does not lose its nutritional properties? Oriental cuisine involves adding a large number of herbs and spices to dishes, which makes the food spicy and piquant.

Oyster mushrooms – 1 kg;
Carrots – 3 pcs.;
Garlic – 4 cloves;
Salt – 1 tbsp. l.;
Sugar – 1 dec. l.;
Vegetable oil – 70 ml;
Seasoning for carrots in Korean – 2 dess. l.;
Vinegar – 70 ml;
Dry marjoram – 1 pinch.

The recipe for oyster mushrooms with carrots in Korean is designed for 5-6 servings and takes 30 minutes to prepare.

Disassemble the mushrooms, cut off the lower part of the stem along with any dirt, rinse and cook.

Cook for 15 minutes in salted water, remove with a slotted spoon and place on a paper towel to dry.

Cut the cooled mushrooms into pieces and place in a deep bowl.

Peel the carrots, grate on a Korean grater and add to the mushrooms.

Add vegetable oil, vinegar, crushed garlic, sugar, salt, marjoram and carrot seasoning.

Mix thoroughly, put in a jar and refrigerate for 5-7 hours to marinate.

The dish is perfect as a snack for any holiday, as well as for the everyday menu.

Oyster mushrooms marinated with carrots in Korean: recipe with photos

Oyster mushrooms marinated in Korean with carrots take only 40-50 minutes to prepare, their infusion time is 2 hours. In this version, the mushrooms are marinated separately from the carrots.

Ingredients for pickling carrots in Korean:

Carrots – 500 g;
Garlic – 4 cloves;
Sugar – 1.5 tbsp. l.;
Salt – ½ tsp;
Vinegar 9% - 1 tbsp. l.;
Paprika and ground coriander – ½ tsp.

We suggest you look at the description of the recipe for pickled oyster mushrooms in Korean with a photo.

Peel the oyster mushrooms from the mycelium and disassemble them into individual mushrooms, rinse and let dry. Cut large ones into pieces, leave small ones whole.

Place the mushrooms in a saucepan, add water and let it boil. Let it boil in salted water for 20 minutes, periodically skimming off the foam.

Add salt, vinegar and sugar to the water, stir, add allspice and bay leaf.

Boil with spices for 15 minutes over low heat, remove the pan from the stove and let the mushrooms cool in the marinade.

Peel the carrots, wash them, grate them on a Korean grater.

Add salt and sugar to it and rub well with your hands, leave in a bowl for 10 minutes.

Add paprika, coriander and ground black pepper to the carrots, pour in vinegar and mix well again.

Heat oil in a frying pan and pour into carrots.

Finely chop the garlic with a knife, sprinkle on the carrots and stir.

Remove the mushrooms with a slotted spoon into a bowl, combine with the carrots, stir and let sit for 2 hours.

Recipe for oyster mushrooms marinated for the winter in Korean

Oyster mushrooms are great for canning for long periods of time. We suggest you find out the recipe for Korean oyster mushrooms for the winter.

Oyster mushrooms – 1 kg;
Korean carrots – 300 g;
Soy sauce – 50 ml;
Garlic – 5 cloves;
Water – 1 l;
Vinegar 9% - 70 ml;
Sugar – 100 g;
Salt – 2 tsp;
Lavrushka – 4 pcs.;
Black peppercorns – 10 pcs.;
Ground red pepper – 1 tsp. without top.

Oyster mushrooms marinated for the winter in Korean will be stored in a cool room until the next mushroom harvest.

Peel the mushrooms, disassemble and cut into pieces.

Marinade:

Mix salt, sugar and vinegar in water, stir and boil.

Place the oyster mushrooms in the boiling marinade and boil for 15 minutes.

Combine the cooled mushrooms with the prepared “Korean” carrots.

Add chopped garlic, soy sauce, ground red pepper, black peas and bay leaves, stir, let stand for 2 hours.

Place mushrooms and carrots in sterilized jars, boil the mushroom marinade and pour into the jars.

Cover with metal lids and sterilize for about 1 hour.

Then replace the lids with plastic ones, let them cool and take them to the basement.

One important thing about this recipe:

Korean-style oyster mushroom and carrot salad can be eaten immediately after it has steeped, without even sterilizing it. And if you are going to close the workpiece, then you cannot do without sterilization.

Recipe for oyster mushrooms with Korean seasoning

We recommend using the recipe for Korean oyster mushrooms with seasoning. As you can see, for this, not only classic ingredients for the marinade are taken, but also special spices used by Korean chefs.

Oyster mushrooms – 1 kg;
Vegetable oil – 50 ml;
Carrots – 2 pcs.;
Garlic – 5 cloves;
Sugar – 3 tbsp. l.;
Salt – 2 tsp;
Vinegar – 100 ml;
Korean carrot seasoning – 1 pack.

We offer to make an appetizer according to the recipe for preparing oyster mushrooms in Korean with a photo.

Boil the peeled mushrooms in water with added salt for 20 minutes.

Drain the water, let the mushrooms cool and cut into thin strips.

Peel the carrots and grate on a “Korean” grater, chop the garlic into cubes with a knife.

Place the prepared foods in a bowl, add butter, sugar, salt, vinegar, carrot seasoning and mix thoroughly.

Place in the refrigerator overnight to marinate.

In the morning, mix again, put in a salad bowl and serve. Boiled potatoes are considered a good side dish for this dish.

How to pickle oyster mushrooms in Korean with bell pepper

How to make oyster mushrooms in Korean to make an original, tasty and spicy dish? The main thing is that before you start cooking, you need to boil the oyster mushrooms in salted water for 10 minutes. If you like pickled mushrooms, try this recipe and you won't regret it.

Oyster mushrooms – 800 g;
Bell pepper – 4 pcs.;
Onion – 2 pcs.;
Garlic – 3 cloves;
Sugar – 1 tbsp. l.;
Salt – 1 tsp;
Vegetable oil – 5 tbsp. l.;
Vinegar 9% - 3 tbsp. l.;
Dill greens – 1 bunch.

We suggest using a recipe for preparing oyster mushrooms in Korean with visual photos.

Clean the oyster mushrooms from dirt, disassemble them separately, wash and cut into pieces. Boil, drain on a metal sieve and let dry on a paper towel.

Prepare the vegetables: peel the onion, cut into half rings, garlic into small cubes, cut the pepper into noodles, and chop the dill.

Add vinegar, salt, sugar and oil to the vegetables, mix, add dill and mushrooms.

Mix well and leave for 15-20 hours.

This appetizer will be a good option for treating “unexpected” guests. Rice or buckwheat porridge, as well as mashed potatoes, are suitable as a side dish.

How to pickle oyster mushrooms in Korean with carrots for the winter

Mushrooms have a sweetish taste, so in this version they will go well with soy sauce. These Korean-style oyster mushrooms with carrots for the winter will be a good help in the cold season, when you really want something spicy from home canning. None of your guests will remain indifferent when they try this appetizer.

Oyster mushrooms – 1 kg;
Korean carrots – 400 g;
Garlic – 2 cloves;
Water – 500 ml;
Vinegar 9% - 50 ml;
Sugar – 3 tbsp. l.;
Soy sauce – 4 tbsp. l.;
Salt – 2 tsp;
Ground black pepper – 1 tsp;
Lavrushka – 3 pcs.;
Black peppercorns – 10 pcs.

How to pickle oyster mushrooms in Korean with carrots for the winter?

Disassemble the oyster mushrooms, cut off most of the stem, as they remain hard when boiled, rinse the code with a tap and cut into pieces.

Prepare the marinade: mix sugar, salt, vinegar, black peppercorns, bay leaf in water.

Let the marinade boil and add chopped mushrooms to it, cook for 15 minutes.

Remove the oyster mushrooms from the marinade with a slotted spoon and let cool.

In a container, combine Korean carrots, pickled oyster mushrooms, finely grated garlic, and soy sauce.

Mix everything thoroughly, let stand for half an hour, stirring from time to time, and you can serve.

In order to seal this appetizer for the winter, you need to put the pickled oyster mushrooms with carrots in jars and put them in a saucepan for sterilization.

Sterilize for 40 minutes over low heat, close with tight plastic lids and place under a blanket until completely cooled.

Then take it to a cool room for further storage.

How to cook oyster mushrooms in Korean with carrots and sesame seeds

How to deliciously cook oyster mushrooms in Korean, thereby surprising and delighting your family and friends?

Vegetable oil – 4 tbsp. l.;
Soy sauce – 3 tbsp. l.;
Vinegar 9% - 3 tbsp. l.;
Lavrushka – 3 pcs.;
Sugar – 1 tbsp. l.;
Salt – 2 tsp;
Marjoram, oregano – 1 pinch each;
Ground lemon pepper – ½ tsp.

Clean the mushrooms from contamination, separate them into individual specimens and boil in water for 15 minutes.

Drain in a colander, let cool well and cut into small pieces.

Prepare the marinade: mix vegetable oil, soy sauce, vinegar, salt, sugar, lemon pepper, bay leaf, marjoram and oregano in a saucepan. Mix everything well and let it boil for 2 minutes.

Let cool slightly and add chopped garlic.

Fry sesame seeds in a hot frying pan for 5 minutes.

Combine the marinade, garlic, mushrooms and sesame seeds, mix well and refrigerate overnight so that the oyster mushrooms absorb the aroma of spices and spices.

After reading our recipes for preparing Korean oyster mushrooms at home, you can start preparing them today. Try, experiment and create your own unique masterpieces of marinated snacks from these mushrooms.

Korean-style oyster mushrooms: photos and video recipes on how to make pickled oyster mushrooms in Korean

Options for cooking oyster mushrooms in Korean at home: step-by-step recipes with photos and videos

Calories: Not specified Cooking time: Not specified

Today I want to invite you to prepare a delicious appetizer that will appeal to many; it will perfectly brighten up the holiday table and add a bright accent - I suggest preparing Korean-style oyster mushrooms with carrots. Unlike champignons, oyster mushrooms still have a slight mushroom taste, so whenever possible, I always use them in cooking. Oyster mushrooms are perfect for today’s recipe; before, I simply marinated these mushrooms in spices and marinade, but this is the Korean version, which seems more tasty and interesting to me. During Lent, such a snack will perfectly diversify the diet; you can serve oyster mushrooms in Korean style with porridge, potatoes, or you can stuff thin Armenian lavash into Lenten shawarma. Also be sure to see how to cook.

- oyster mushrooms - 200 gr., - carrots - 1 pc., - onions - 1 pc., - vegetable oil - 50 ml. - wine vinegar - 2 tbsp. - spices for Korean salads - 1 tsp. ., - sugar - 0.3 tsp, - salt, pepper - to taste.

Step-by-step recipe with photos:

Prepare all ingredients according to the list. Rinse and dry the oyster mushroom, separate the mushrooms into individual mushrooms; if the oyster mushroom is large, cut it into medium pieces. Bring clean water to a boil on the stove, lower the oyster mushrooms and cook for 4-5 minutes. Take a large onion, peel and rinse. Cut the onion into half rings and fry in vegetable oil. Then add spices for Korean salads to the onion and heat the spices and onions for half a minute. Peel, rinse and dry large carrots. Using a special grater, chop the carrots into thin shavings, then transfer the carrots to a salad bowl.

Add fried onions with spices to the carrots, also pour all the oil from the frying pan into the carrots. Transfer the boiled oyster mushrooms to the carrots and onions. Add salt and pepper to taste to all ingredients, you can add a little granulated sugar, pour in rice vinegar. If you don't have rice vinegar, use regular vinegar, table vinegar, or apple cider vinegar. Mix all the ingredients and let it brew for about 2-3 hours, then take a sample and, if necessary, add salt/pepper at your discretion. Serve the appetizer to the table. I think you will like this very tasty and satisfying

Calories: Not specified

Cooking time:
Not specified
Let's prepare a delicious appetizer called “Korean-style oyster mushrooms.” This mushroom dish will always help you out when you need to quickly and tasty set the table. Korean mushrooms are appropriate for any holiday or a simple family meal. After all, almost everyone loves Korean snacks. Some people are looking forward to the mushroom season to enjoy mushroom dishes and prepare them for future use. And someone takes advantage of the peculiarity of oyster mushrooms and uses their season for their pleasure all year round. After all, oyster mushrooms are always on sale, regardless of the time of year. Because they are grown artificially. But at the same time, this product is incredibly useful. It replaces meat in protein content. Saturates the human body with useful substances, vitamins and minerals. In general, oyster mushrooms are a universal mushroom that can become part of any dish. They cook very quickly. There is no need to cook, fry or marinate this product for a long time. Oyster mushrooms can be pickled for the winter, making various salads. Combine them with different vegetables. This type of mushroom, like others, harmonizes perfectly with onions, both pickled and fresh. Onions can be used as an addition to salad. When prepared, Korean-style oyster mushrooms are always perfectly intertwined with the taste of onions cut into half rings. Well, if you want to get rid of the pungent smell and taste of onions, then be sure to pickle them. Oyster mushroom is always appropriate on the table when serving potatoes. Especially this puree. Mushrooms also help replace meat products. They can be used on menus when people are fasting or eliminating meat and fish from their diet. And today we will prepare a delicious Korean snack from oyster mushrooms, which will be difficult to tear yourself away from. The Korean oyster mushroom recipe allows you to adjust the marinade to taste and add your favorite spices, such as coriander, which makes Korean dishes even tastier. You can also add garlic if you wish.

Ingredients:

— oyster mushrooms – 500-600 grams; - garlic - optional; – carrots – 1 pc.

For the marinade:

- sugar - 2 tbsp. spoons; - salt - 1 tbsp. spoon; - vinegar 9% - 4 tbsp. spoons; – water – 1 l.; - allspice, bay leaf; - ground black pepper, coriander - optional; - sunflower oil.

Recipe with photos step by step:

First, we will prepare a marinade for mushrooms. It should consist of water, salt, sugar, vinegar, bay leaf and allspice. Mix all this in a saucepan and bring the brine to a boil. We wash the oyster mushrooms to remove dirt. Then cut into large or medium pieces, as you like. Many mushroom lovers like their mushrooms to have a good flavor, so they chop them quite coarsely. Place the mushrooms in a saucepan with boiling marinade. Cook the oyster mushrooms for about ten minutes.

By the way, if you love oyster mushrooms, then we suggest you cook.

Meanwhile, peel the carrots and grate them on a Korean grater. Remove the pan with mushrooms from the heat and let cool. After this, add grated carrots. Mix the mushrooms with carrots and leave to marinate for at least two hours. Can be refrigerated overnight. By the way, Korean-style pickled oyster mushrooms will be stored in the refrigerator in a glass container under a lid for quite a long time. Thanks to the marinade, this appetizer will retain its taste and will delight you with its taste for some time. But if you want to cook oyster mushrooms in Korean for a long time, then the portion should be doubled or even tripled. But you shouldn’t store the finished dish for a very long time. When serving Korean-style oyster mushrooms, drizzle with vegetable oil and, if desired, mix with chopped onions. This snack is very tasty and light. It will certainly help diversify your menu.

By the way, if you want to prepare a delicious savory snack, we suggest you look

The Korean oyster mushroom recipe is considered a very simple and tasty mushroom dish. They are quite easy to prepare and have a pleasant aroma that will appeal to all family members. Preparing snacks does not require large additional costs and a lot of time. Therefore, the process will fit into even the busiest schedule of the hostesses without any problems.

Useful tips

You don’t have to finely chop the mushrooms, you should leave them in the size that you like best, because first of all, it is important that they are convenient to eat. If you have large jars, you can even leave them whole, but it’s better to chop them into small ones.

To see beautiful, thin carrots in your appetizer, we recommend using a special grater. Or you can cut the root vegetable using a knife using the Julien method - a method where the product is cut incredibly thin by hand.

Not only classic table vinegar can be used as vinegar. It can be wine, rice or any fruit. But it is important to be careful with vinegar essence. If you use it, be sure to dilute it in the correct proportions, otherwise it can be life-threatening.

You can buy ready-made Korean spices or make it yourself. To do this, you need to study the composition of the spice and prepare it yourself. It’s a huge plus if you have a mortar, then you can add your favorite ingredients to the spice.

If you have already tried delicious mushrooms, consider yourself lucky. It’s delicious not only because it’s simple, but also because it’s unusual. Try cooking oyster mushrooms in Korean yourself, you will love it!