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Korean oyster mushrooms are one of the easiest and quickest options for cooking mushrooms at home. They turn out to be spicy, incredibly tasty and aromatic. Pickled Korean dishes and salads have long been rooted in the holiday and everyday menu, and have become an integral part of our cuisine. And oyster mushrooms in Korean at home are so simple and quick to prepare that you will be pleasantly surprised by the combination of quality and time that you will spend in the kitchen.

Recipes for cooking oyster mushrooms in Korean differ from other dishes with their incredible aroma, pungency 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 meal for a festive feast.

Oyster mushrooms in the Korean version can be well combined with any meat or side dish, they are nutritious, satisfying and low-calorie.

Korean pickled oyster mushroom recipe: quick option

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

• Oyster mushrooms - 1 kg;
• Onions - 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 red hot pepper - ½ tsp.

Disassemble the oyster mushrooms into separate mushrooms, cut off the remains of the mycelium, rinse under the tap and cut into pieces.

Boil in water with the addition of salt for 15 minutes, put in a colander and put 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 mix, let it boil and put to cool.

Put chopped onion and cooled mushrooms in layers in another dish.

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

Put the dishes with mushrooms in the refrigerator overnight. And in the morning, you can safely taste oyster mushrooms pickled in Korean style.

Recipe on how to cook Korean style oyster mushrooms with carrots

How to cook Korean-style oyster mushrooms with carrots so that the dish turns out to be aromatic and does not lose its nutritional properties? Eastern cuisine involves the addition of a large number of seasonings and spices to the 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 .;
• Lean 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 cooks for 30 minutes.

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

Cook for 15 minutes in salted water, select with a slotted spoon and spread on a paper towel to dry out.

Cut the cooled mushrooms into pieces and put 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 an appetizer for any occasion, as well as for an everyday menu.

Korean style oyster mushrooms marinated with carrots: a recipe with a photo

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

• Oyster mushrooms - 1 kg;
• Water - 500 ml;
• Salt - 2 tbsp. l .;
• Sugar - 2 tbsp. l .;
• Vinegar 9% - 4 tbsp l .;
• Allspice - 5 peas;
• Lavrushka - 3 pcs.

Ingredients for Korean style carrot pickling:

• Carrots - 500 g;
• Garlic - 4 cloves;
• Sugar - 1.5 tbsp. l .;
• Salt - ½ tsp;
• Vinegar 9% - 1 tbsp l .;
• Vegetable oil - 4 tbsp. l .;
• Ground black pepper - 1 tsp;
• Ground paprika and coriander - ½ tsp.

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

Oyster mushrooms are cleaned of mycelium and disassembled into separate mushrooms, rinsed and allowed to dry. Cut the large into pieces, leave the small ones intact.

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

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

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

Peel carrots, wash, grate on a "Korean" grater.

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

Add paprika, coriander and ground black pepper to the carrots, pour over with 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 in a bowl, combine with carrots, mix and let it brew for 2 hours.

Recipe for oyster mushrooms marinated for the winter in Korean

Oyster mushrooms are great for canning for a long period 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 in Korean for the winter, will be stored in a cool room until the next mushroom harvest.

Peel the mushrooms, disassemble and cut into pieces.

Marinade: in water mix salt, sugar and vinegar, stir, boil.

Put oyster mushrooms in boiling marinade and boil for 15 minutes.

Combine cooled mushrooms with ready-made "Korean" carrots.

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

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

Cover with metal lids and sterilize for about 1 hour.

After changing the lids to plastic ones, let them cool down and take them to the basement.

One point is important in this recipe: Korean-style oyster mushroom salad with carrots can be eaten immediately after it is infused, without even sterilizing. And if you are going to close the workpiece, then sterilization is indispensable.

Oyster mushroom recipe with Korean seasoning

We advise you to use the recipe for Korean oyster mushrooms with seasoning. As you can see, for this, not only the classic ingredients for the marinade are taken, but also special spices, which are used by Korean cooks.

• 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 style carrot seasoning - 1 pack.

We suggest making an appetizer according to the recipe for cooking oyster mushrooms in Korean with a photo.

Boil peeled mushrooms in water with salt for 20 minutes.

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

Peel and grate the carrots, chop the garlic into cubes with a knife.

Put cooked food in a bowl, add oil, sugar, salt, vinegar, carrot seasoning and mix thoroughly.

Refrigerate overnight to marinate.

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

How to pickle Korean oyster mushrooms with bell pepper

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

• Oyster mushrooms - 800 g;
• Bulgarian pepper - 4 pcs.;
• Onions - 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 cooking oyster mushrooms in Korean with illustrative photos.

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

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

Add vinegar, salt, sugar and oil to 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 Korean oyster mushrooms with carrots for the winter

Mushrooms have a sweetish taste, so in this version they will go well with soy sauce. Such 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 preservation. 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 marinate oyster mushrooms in Korean with carrots for the winter?

Disassemble the oyster mushrooms, cut off most of the legs, since they remain tough during boiling, rinse the code with a tap and cut into pieces.

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

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

Remove the oyster mushrooms from the marinade with a slotted spoon, 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 close this appetizer for the winter, you need to put the pickled oyster mushrooms with carrots in jars and put in a saucepan for sterilization.

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

Then take out to a cool room for further storage.

How to cook Korean oyster mushrooms with carrots and sesame seeds

How to cook deliciously oyster mushrooms in Korean, thereby surprise and delight your family and friends?

• Oyster mushrooms - 700 g;
• Sesame seeds - 3 tbsp. l .;
• Garlic - 5 cloves.

Marinade:

• 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.

This dish is prepared for about 40 minutes, and is designed for 5-6 people. We offer you to watch a visual video of cooking oyster mushrooms marinated in Korean:

Clean the mushrooms from contamination, disassemble into separate pieces and boil in water for 15 minutes.

Place in a colander, allow to 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.

Allow to cool slightly and add chopped garlic to it.

Fry the sesame seeds in a hot skillet for 5 minutes.

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

Having familiarized yourself with our recipes for cooking oyster mushrooms in Korean at home, you can start cooking them today. Try, experiment and create your own unique masterpieces of pickled appetizers from these mushrooms.