Mushrooms are a product that almost everyone tastes. Many are ready to spend hours collecting them in the forest, regardless of the weather. Delicious pies and dumplings, aromatic soups, salads and a large number of different dishes are prepared from them. Fans of spicy foods will definitely like Korean-style pickled mushrooms.
Korean mushrooms
You will need:
- half a kilogram of mushrooms;
- 2 tbsp. soy sauce;
- st.l. rice vinegar;
- a couple of garlic cloves;
- st.l. sesame oil;
- tsp grated ginger;
- salt.
Before you start cooking, wipe the mushrooms with a damp cloth to remove dirt and debris. Cut them into medium pieces. Pour soy sauce into a plastic container, dilute it with vinegar, add sesame oil, chopped garlic and ginger. The mushrooms should be marinated in this mixture for at least an hour, although it is best to leave them in the marinade overnight. If you are afraid of eating raw mushrooms, then put them directly with the sauce in the pan and simmer for five minutes, until the excess liquid evaporates.
Korean champignons
You will need:
- a quarter cup of rice vinegar;
- 2 tbsp. Sahara;
- 2 tbsp. lime juice;
- st.l. soy sauce;
- a quarter tsp salt;
- 4 cloves of garlic;
- tsp orange peel;
- tsp sesame oil;
- 500 g of champignons.
Combine rice vinegar with sugar, lime juice, soy sauce, and salt in a saucepan. Then place it on the stove and cook until the sugar is completely dissolved. Remove from heat and add chopped garlic, zest and sesame oil. Pour the marinade into a separate container and place the mushrooms in it. Mix everything thoroughly and transfer to a tight plastic bag, squeezing excess moisture out of it. Put the bag of mushrooms in the refrigerator for a day - the next day, Korean-style mushrooms can be eaten.
Korean style pickled mushrooms
You will need:
- half a glass of soy sauce;
- half a glass of mirin;
- st.l. peanut butter;
- 2 tbsp. sesame oil;
- 2 cloves of garlic;
- 3 cm of ginger root;
- 600 g of mushrooms;
- chili peppers to taste.
In a glass bowl, combine soy sauce, mirin, chopped garlic, butter, chili and ginger. Peel and rinse the mushrooms, then cut them into slices and immerse them in the marinade. Stir everything thoroughly, cover the dishes with foil and place in the refrigerator. After three hours, the mushrooms are ready. This dish tastes great, both by itself and as one of the ingredients for salads. You can, for example, mix them with parsley, cucumber and capsicum for a delicious, light salad that's perfect with meat and poultry.
Shiitake mushrooms in Korean
You will need:
- 2 cups dried shiitake mushrooms;
- a glass of sugar;
- a glass of soy sauce;
- a glass of white wine vinegar;
- 4 cm of ginger root.
Soak mushrooms in hot water for 15 minutes. When they are soft, squeeze out excess water and cut into strips. Add soy sauce, vinegar, sugar and grated ginger to the liquid containing the mushrooms. Stir in the mushroom marinade and bring to a boil. Simmer everything for about 30 minutes and cool.
