Honey mushrooms in Korean: recipes with photos at home for the winter and for every day

Honey agaric has high nutritional qualities and is excellently tasty in any form. Dishes with these fruiting bodies are useful for people suffering from anemia, deficiency of vitamin B1, copper and zinc in the body. You can cook them in any way: boil, fry, bake, pickle and salt. Honey mushrooms in Korean have a refined, spicy-spicy taste and amazing aroma. They can be prepared for every day or made blanks for a long time.

How to make mushrooms in Korean

Cooking mushrooms in Korean at home is quite simple, you just need to follow simple rules and follow the recipe. Such a culinary delight will please the family and will be the highlight of the festive table.

Before starting cooking, the collected mushrooms must be sorted out. Remove forest debris, dubious, wormy, moldy or dried specimens. Large ones must be cut into two parts.

This is followed by heat treatment, mandatory for all types:

1. Salt water at the rate of 20 g per 1 liter, boil.
2. Pour out the sorted crop and cook over low heat for a quarter of an hour, removing the foam.
3. Drain in a colander, refill the saucepan with water and cook until the mushrooms sink to the bottom, usually 25-40 minutes, then rinse.

Honey mushrooms are ready for further processing.

The combination of spicy Korean carrots and forest mushrooms tastes amazing

Honey mushrooms in Korean according to the classic recipe

This method of cooking Korean mushrooms with a photo is the simplest and does not require special ingredients.

Ingredients:

• mushrooms – 1,3 kg;
• water – 80 ml;
• vinegar 9% (apple can be) – 50 ml;
• granulated sugar – 45 g;
• salt – 8 g;
• dill greens – 20 g;
• hot red pepper – 10 g.

Method of preparation:

1. Prepare the marinade: mix vinegar and all other ingredients with water, except greens.
2. Finely chop the dill, mix with mushrooms, put in an enameled or glass bowl.
3. Pour marinade, press firmly with a plate or lid with oppression.
4. Leave to marinate for 6-8 hours in the refrigerator.

Such mushrooms in Korean are perfect for boiled or fried potatoes.

To give the mushrooms a spicy aroma, a little dill is enough.

It’s more Korean with onions

Another extremely simple recipe for this original snack.

Ingredients:

• mushrooms – 0,75 kg;
• onion – 130 g;
• water – 140 ml;
• any vegetable oil – 25 ml;
• apple cider vinegar – 10 ml;
• sugar – 13 g;
• salt – 7 g;
• bay leaf – 1-2 pieces;
• a mixture of black and hot red peppers – 7 g.

Stages of preparation:

1. Peel, wash, cut the onion into strips or rings, put half on the bottom of a glass or ceramic container.
2. Put 1/2 of the chilled mushrooms, again the onion and the remaining mushrooms, put the bay leaf.
3. Mix the marinade from the remaining products, pour over and press down on top with a flat plate or lid with a load.
4. Leave to marinate overnight in the refrigerator.

The most delicious dish is ready!

Honey mushrooms in Korean with carrots and garlic

An excellent recipe for Korean-style carrots with mushrooms can become a signature dish for the festive table.

It is necessary to take:

• mushrooms – 1,4 kg;
• carrots – 0,45-0,6 kg;
• garlic – 4-5 cloves;
• any vegetable oil – 60-80 ml;
• vinegar 6% – 70-90 ml;
• salt – 10-16 g;
• sugar – 12-15 g;
• seasoning for Korean carrots – 1 pc.

How to cook:

1. Peel and wash the vegetables, chop the carrots on a special grater, pass the garlic through a press.
2. Make a marinade – mix vinegar and all dry foods.
3. In a ceramic or glass bowl, mix chilled mushrooms, carrots, garlic and marinade, close the lid.
4. Leave to marinate in the refrigerator for 3-5 hours.
5. Drizzle with oil before serving.

Honey mushrooms in Korean can be served with herbs to taste, fried or pickled onions.

Honey mushrooms in Korean from pickled mushrooms

Pickled mushrooms in Korean: recipe with photo. If the house has canned mushrooms, then you can make a great dish.

Ingredients:

• mushrooms – 0,7 kg;
• carrots – 0,4 kg;
• any vegetable oil – 70-90 ml;
• vinegar 6% – 15 ml;
• garlic – 2-3 tooth;
• salt – 8 g;
• seasoning for Korean carrots – 1 pack;
• greens fresh to taste.

How to cook:

1. Peel and wash vegetables. Grate the carrots on a special grater or cut into thin slices, add salt, leave for half an hour, crush the garlic.
2. Squeeze out carrots. Boil oil and vinegar in a saucepan, pour into carrots.
3. Mix with garlic and seasonings, salt.
4. Put in the refrigerator for a day, then mix with pickled mushrooms.

Serve topped with fresh herbs.

Young mushrooms are elastic-crispy, with a rich aroma.

Honey mushrooms in Korean at home with basil and coriander

The rich spicy taste of this dish will appeal to true connoisseurs.

Ingredients:

• mushrooms – 0,75 kg;
• water – 0,14 ml;
• garlic-turnip – 130 g;
• salt – 8 g;
• apple cider vinegar – 15 ml;
• vegetable oil – 20-25 ml;
• sugar – 13 g;
• basil – 0,5 tsp. l.;
• ground coriander – 3 g;
• black pepper, red hot – 3 g.

Cooking process:

1. Peel, wash and cut the onion.
2. Lay in layers in a container: onions, mushrooms, onions, finish with mushrooms. If you like the taste of bay leaves, you can shift them.
3. It is good to mix all spices, water, oil and vinegar into a homogeneous emulsion, pour the product.
4. Press with a plate with oppression and refrigerate for 7-9 hours.

Serve the finished dish with green onions.

Delicious mushrooms in Korean, like in the market

Honey mushrooms in Korean as in the store can be cooked at home.

You will need:

• mushrooms – 0,8 kg;
• carrots – 0,7 kg;
• Vegetable oil – 30 ml;
• apple cider vinegar – 30 ml;
• sugar – 16 g;
• salt – 12 g;
• ground paprika – 4-5 g;
• hot red pepper – 0,5 tsp.

Cooking steps:

1. Rinse the carrots, remove the skin, rub on a fine grater.
2. Mix marinade. Combine all products in one container, mix well.
3. Cover with a plate or lid, set oppression so that the juice appears.
4. Leave in the refrigerator for 5-9 hours.

A wonderful, spicy-spicy snack is ready!

Korean style mushrooms with soy sauce

A traditional oriental recipe for true gourmets.

Ingredients Composition:

• mushrooms – 1,2 kg;
• carrots – 0,85 kg;
• onion – 150 g;
• garlic – 4-5 cloves;
• chili pepper – 2 pods;
• salt – 16 g;
• rice vinegar – 70-90 ml;
• soy sauce – 50-70 ml;
• any oil – 60-80 ml;
• zira, crushed coriander seeds – to taste.

How to cook:

1. Peel and wash vegetables. Chop the carrots and onions, crush the garlic, cut the chili into rings.
2. Mix with chilled mushrooms, add spices and all other ingredients.
3. Cover with foil, put a flat plate or saucer with oppression.
4. Put in the refrigerator overnight.

An amazingly tasty appetizer will decorate any holiday.

Soy sauce adds flavor

Recipe honey mushrooms in Korean from frozen mushrooms

If you don’t have fresh mushrooms on hand, you can use frozen ones.

What is needed:

• mushrooms – 0,7 kg;
• carrots – 0,65 kg;
• garlic – 5-6 cloves;
• vinegar 6% – 12-16 ml;
• salt – 8 g;
• vegetable oil – 80-90 ml;
• seasoning for Korean carrots – 1 pc.

Preparation:

1. Defrost mushrooms, cook in boiling water for 12-15 minutes, cool.
2. Grate the carrots on a shredder, crush the garlic.
3. Mix all the ingredients, put in a ceramic or glass container, press down with oppression.
4. Place in refrigerator for at least 6 hours.

It can be served with fried potatoes, pasta or, as an appetizer, with spirits.

Honey mushrooms marinated in Korean style with apple cider vinegar

Apple cider vinegar gives the finished mushrooms a more delicate taste.

You will need:

• mushrooms – 1,2 kg;
• onion – 150 g;
• apple cider vinegar – 70 ml;
• water – 60 ml;
• sugar – 50 g;
• salt – 12 g;
• paprika – 5 g.

Cooking steps:

1. Peel and cut the onion in a convenient way. Pour half into prepared bowl.
2. Lay a layer of mushrooms, again onions and mushrooms.
3. Prepare the marinade and pour the contents.
4. Press firmly with oppression and leave to marinate in the refrigerator for half a day.

Excellent, with a rich mushroom flavor, Korean-style mushrooms can be served with fresh herbs and vegetables.

How to cook mushrooms in Korean for the winter

In the mushroom season, it is worth preparing more mushrooms in Korean, so that it lasts until spring. After all, this magnificence does not linger in the refrigerator for a long time, it is eaten immediately.

For conservation for a long time, you should choose healthy, strong specimens. It is better not to use dark and damaged ones. Clean the fruit bodies from forest debris and substrate, cut off the roots. Cut large ones in half. Boil in salted water in two steps, for a total of 30-45 minutes. After heat treatment again, you can proceed to the following steps.

If you want to enjoy excellent Korean-style mushrooms in winter, you can prepare them for future use

Honey mushrooms in Korean with carrots for the winter

A simple recipe for harvesting does not require special ingredients.

Components:

• mushrooms – 2,5 kg;
• carrots – 0,8 kg;
• vinegar 9% – 0,15 ml;
• garlic – 6-7 cloves;
• salt – 60 g;
• sugar – 20 g;
• little vegetable – 0,15 ml;
• water – 0,25 ml;
• ground black pepper and paprika – 4 g.

Cooking method:

1. Put the mushrooms on a hot frying pan and fry in oil until the liquid evaporates.
2. Add chopped carrots and crushed garlic, salt.
3. Mix the marinade: water, oil, vinegar, spices, boil.
4. Put hot products in jars, pour marinade, cover with lids.

Sterilize in a water bath for 20-40 minutes, depending on the volume, seal tightly, leave under a blanket for a day.

Honey mushrooms marinated for the winter in Korean style with garlic and paprika

Surprisingly delicious, spicy recipe for preservation for the winter.

You will need:

• mushrooms – 3,1 kg;
• garlic – 60 g;
• water – 0,75 ml;
• any oil – 0,45 ml;
• vinegar 9% – 0,18 ml;
• salt – 30 g;
• sugar – 50 g;
• paprika – 12-15 g;
• Korean seasoning – 1-2 sachets.

Cooking steps:

• Peel the vegetables, chop the onion, crush the garlic. Fry the onion in a pan with oil until golden brown.
• Mix the marinade, bring to a boil and put the mushrooms and onions with garlic.
• Boil, remove from fire. Transfer to jars, adding the marinade to the neck.
• Cover with lids and sterilize for 30-40 minutes.
• Seal tightly, put under a blanket for a day.

Honey mushrooms in Korean for the winter recipe with onions and carrots

According to this recipe, a spicy, slightly spicy snack dish is obtained.

You will need:

• mushrooms – 4 kg;
• onion – 1,2 kg;
• carrots – 0,9 kg;
• any oil – 0,35 l;
• vinegar 9% – 0,25 ml;
• seasoning ready for Korean carrots – 2 pcs.;
• sugar – 150 g;
• salt – 70-90 g.

How to cook:

1. Peel vegetables, chop. Fry the onion in oil.
2. Mix carrots, mushrooms, onions and other ingredients.
3. Arrange in jars, close with lids and put on sterilization for 15-20 minutes for half-liter containers.

Take out the jars one at a time and immediately seal them hermetically.

Such mushrooms will decorate any holiday.

Mushrooms of mushrooms for the winter in Korean with onions and cloves

Cloves give the appetizer original spicy notes.

Prepare the following products:

• mushrooms – 3,2 kg;
• onion – 0,9 kg;
• carnation – 12 buds;
• salt – 60 g;
• sugar – 120 g;
• hot pepper – 5 g;
• vinegar 9% – 150 ml;
• water – 0,5 l.

Stages of preparation:

1. Mix the marinade, boil.
2. Add mushrooms and cook for 20 minutes.
3. At the bottom of the jars put the onion cut into rings, then tightly lay the mushrooms.
4. Cover with onions, add marinade. Cover with lids and put in a cool place for 4-5 hours.
5. Sterilize for 20-40 minutes, seal tightly, cover with a blanket for a day.

How to roll honey mushrooms in Korean for the winter with sweet pepper and coriander

Pleasant taste and magnificent view of honey mushrooms in Korean make the appetizer truly festive.

Have to take:

• mushrooms – 2,3 kg;
• carrots – 0,65 kg;
• bulgarian pepper – 0,9 kg;
• onion – 0,24 kg;
• garlic – 6-8 cloves;
• coriander – 5 g;
• sugar – 40 g;
• salt – 10-15 g;
• vinegar 9% – 0,25 ml;
• any oil – 0,6 l.

How to cook:

1. Peel the vegetables, chop or cut into strips, slices.
2. Pour boiling water over carrots, drain.
3. Mix all the ingredients thoroughly, leave for 120 minutes to marinate.
4. Place in jars, sterilize over low heat for 40-60 minutes.
5. Roll up, turn over and wrap in a blanket for a day.

Important! All utensils for conservation should be sterilized in a convenient way: over steam, in a water bath, in the oven, and the lids should either be boiled or doused with boiling water.

Bulgarian pepper adds new flavor notes to marinated mushrooms in Korean

How to pickle mushrooms for the winter with herbs and mustard seeds

The Korean-style pickled mushroom recipe has a rich spicy aroma and excellent taste.

It is necessary:

• mushrooms – 3,2 kg;
• garlic-turnip – 0,75 kg;
• garlic cloves – 8-10 pcs.;
• mustard seeds – 5 tsp;
• black and hot pepper – 2 tsp;
• vinegar 9% – 18 ml;
• water – 45 ml;
• sugar – 80 g;
• salt – 40 of

What to do:

1. Mix all the ingredients with water, except for onions and mushrooms, boil, cook for 5 minutes.
2. Peel, wash, chop the onion, pour it into the marinade along with the mushrooms.
3. Leave for 60-120 min.
4. Arrange in half-liter jars, sterilize for 40 minutes.
5. Roll up the lids, turn over, cover with a blanket for a day.

Serve with fresh parsley.

Spicy honey mushrooms in Korean for the winter with chili pepper

For those who like it spicier, you will like an appetizer with capsicum.

It is necessary:

• mushrooms – 2,2 kg;
• garlic-turnip – 0,7 kg;
• garlic – 20-40 g;
• chili pepper – 2-4 pods;
• black pepper – 10 pcs.;
• Vegetable oil – 0,25 ml;
• vinegar 9% – 0,18 ml;
• sugar – 90 g;
• salt – 50 of

What to do:

1. Peel the onion, wash and fry in oil.
2. Crush the garlic, cut the pepper pods.
3. Mix all products, put in jars.
4. Cover with lids and place shoulder-deep in water.
5. Boil 15-liter containers for 20-0,5 minutes.
6. Seal hermetically.

Storage Rules

Honey mushrooms in Korean, canned for the winter, should be stored in a cool place without direct sunlight and away from heating elements. An underground or heated veranda is perfect.

You can store hermetically sealed canned food at room temperature, but then the period is reduced:

• shelf life at 8-15^о – 6 months;
• at 15-20^о – 3 months.

Store open mushrooms only in the refrigerator, under a clean nylon lid, for no more than 15 days.

Conclusion

Honey mushrooms in Korean is a wonderful spicy-spicy dish, suitable not only for everyday use, but also for a festive feast. It does not require special skills in cooking and preservation, and is available even for novice housewives. Experienced cooks can experiment with the ingredients, adding and removing a variety of spices, herbs, the amount of vinegar and salt, achieving the perfect taste. When harvesting mushrooms in Korean for the winter, it is necessary to follow the rules of canning, preventing pathogenic microflora from entering the finished product. Storage conditions are also important to keep the snacks happy throughout the winter and spring, until the next mushroom season.