Foxes more Korean in winter

Canned and pickled mushrooms in Our Country have always been the main decoration of the festive table. Chanterelles are especially loved by the people – both for their attractive coloring, and for their seductive taste, and for the fact that worms bypass them, and mushrooms are surprisingly easy and pleasant to collect. And lovers of oriental cuisine will certainly appreciate the recipe for Korean chanterelles. After all, it combines all the amazing properties of pickled mushrooms and the piquancy of Korean cooking.

Features of cooking chanterelle mushrooms in Korean

Usually, in the manufacture of pickled chanterelles, they are either boiled in a marinade, or already cooked mushrooms are poured with freshly prepared brine with vinegar. The main feature of this recipe is that the dish can even be called Korean salad with chanterelle mushrooms. Not only are vegetables present in the ingredients, they are also prepared in a special way before being mixed with mushrooms and other ingredients.

To preserve the prepared Korean-style snacks for the winter, sterilization is necessarily used, that is, heating the finished dish in a water bath, followed by hermetic sealing.

But, as the experience of some housewives shows, it is quite possible to simply freeze the finished dish right in the jars. And in winter, after defrosting under normal conditions at room temperature, no one will distinguish it in taste from freshly cooked.

Ingredients

To prepare chanterelles in Korean for the winter, you will need:

• 3,5 kg of already boiled chanterelles;
• 500 g carrots;
• 1 kg of onion;
• 2-3 heads of garlic;
• 2 hot chili;
• 200 ml 9% vinegar;
• 300 ml of vegetable oil;
• 8 tsp. salts;
• 8 Art. l sugar;
• 2 st. l. ground coriander;
• 30 g of ready-made seasoning for Korean carrots.

Chanterelle recipe more Korean

To cook chanterelles in Korean, you must follow the instructions:

1. First of all, chanterelles are boiled for 15-20 minutes in salted water.
2. Throw them in a colander, slightly squeeze out excess moisture and weigh the resulting amount in order to calculate how much proportionally it is necessary to add other ingredients.
3. Then they are crushed using any method: with a sharp knife, through a meat grinder or a food processor.
4. Carrots are washed, peeled and chopped with a special grater in the form of a long straw.
   Advice! It is most convenient to use a grater for Korean carrots.

5. Mix grated carrots with mushrooms in a deep bowl.
6. Add spices, coriander, salt and sugar. Thoroughly rub all the ingredients together and, having covered with a lid, set aside to soak each other with juices.
7. Onions are peeled from the husk, washed, finely chopped into cubes or thin half-rings.
8. In a deep frying pan, heat up the entire amount of vegetable oil and fry the onion in it over medium heat until golden brown.
9. Transfer it to a common container with chanterelles and carrots.
10. Hot peppers are washed, freed from seeds and cut into thin strips.
11. The garlic is peeled and crushed with a press.
12. Add pepper and garlic to the rest of the ingredients, mix everything well.

    

13. Lastly, vinegar is added.
14. After stirring, lay out the resulting mixture in small half-liter jars. They must be sterilized beforehand.
15. Covered with sterile lids, put the jars in a wide pot of water for sterilization. It is better to place a thick cloth or a wooden stand on the bottom of the pan to avoid bursting cans.
16. After boiling water in a saucepan, heat the workpiece for a quarter of an hour.
17. Hot jars are tightly rolled up, turned upside down and cooled under a towel.
18. When upside down, they should not leak and there should be no streams rising up the bubbles. This may indicate a loose seal. In this case, the jars must be rolled up with new lids.
19. After cooling, Korean-style chanterelles are placed in storage.

There is another version of the Korean chanterelle recipe, in which more attention is paid to the frying of all components, which is why additional flavor nuances appear in the dish.

You need:

• 0,5 kg of chanterelles;
• 2 bulbs;
• 3 garlic cloves;
• 1 pinch of ground chili pepper;
• 50 g of vegetable oil;
• 4 Art. l soy sauce;
• 1 tbsp. l. 9% vinegar;
• 1 tsp Sahara;
• greens to taste and desire.

Preparation:

1. Heat vegetable oil in a frying pan along with finely chopped pieces of chili pepper.
2. Chanterelles are washed and cut into small pieces.
3. Finely chop the onion with a sharp knife.
4. Chanterelles and onions are added to the pan and fried over moderate heat until all the liquid comes out.
5. Sugar is dissolved in soy sauce, vinegar and crushed garlic are added.
6. Pour the contents of the pan with this sauce and simmer for 10-12 minutes until cooked.
7. They are laid out in jars and sterilized in a water bath for a quarter of an hour. Then sealed hermetically.
8. Or cool, transfer to freezer bags and place in the freezer for storage for the winter.

Caloric value

If the calorie content of fresh chanterelles is only 20 kcal per 100 g of product, then in the described Korean snack, it increases mainly due to the content of vegetable oil. On average, it is about 86 kcal per 100 g of product, which is about 4% of the daily value.

The nutritional value of the snack is presented in the table:

Terms and conditions of storage

An appetizer created according to such an interesting recipe can be stored even at room conditions without access to light (for example, in a kitchen cabinet), thanks to the sterilization carried out. But in this case, it is advisable to use Korean-style chanterelles for 6 months.

When placed in a cool and dark environment, in the basement, cellar or refrigerator, the snack is easily stored for 1 year or more. But it is better to use it before the new harvest of chanterelles.

Conclusion

The recipe for chanterelles in Korean is amazing in its ease of preparation. Only sterilization can become a stumbling block for novice hostesses. But the dish turns out beautiful, and tasty, and healthy. It will definitely be appreciated by lovers of spicy oriental cuisine.