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

Honey mushroom has high nutritional qualities and is delicious 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 pickle. Korean honey mushrooms have an exquisite, spicy-hot taste and amazing aroma.They can be prepared for every day or prepared for a long period of time.

How to make honey mushrooms in Korean

It is quite simple to prepare honey mushrooms in Korean at home; you just need to follow simple rules and follow the recipe. Such a culinary delight will delight your family and become the highlight of the holiday table.

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

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

1. Add salt to the water at the rate of 20 g per 1 liter and boil.
2. Pour in the sorted crop and cook over low heat for a quarter of an hour, removing the foam.
3. Place in a colander, fill the pan with the mushrooms again with water and cook until they sink to the bottom, usually this takes 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 preparing Korean honey mushrooms with photos is the simplest and does not require any special ingredients.

Required Products:

• honey mushrooms – 1.3 kg;
• water – 80 ml;
• vinegar 9% (apple vinegar is possible) – 50 ml;
• granulated sugar – 45 g;
• salt – 8 g;
• dill greens – 20 g;
• red hot pepper – 10 g.

Cooking method:

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

These Korean honey mushrooms are perfect with boiled or fried potatoes.

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

Korean honey mushrooms with onions

Another extremely simple recipe for this original snack.

Required Products:

• honey 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 pcs.;
• mixture of black and hot red peppers – 7 g.

Cooking steps:

1. Peel the onion, rinse, cut into strips or rings, place half on the bottom of a glass or ceramic container.
2. Place 1/2 of the cooled mushrooms, again the onions and the remaining honey mushrooms, add a bay leaf.
3. Mix the marinade from the remaining products, pour and press down on top with a flat plate or lid with a weight.
4. Leave to marinate overnight in the refrigerator.

A delicious dish is ready!

Korean honey mushrooms with carrots and garlic

An excellent recipe for Korean carrots with honey mushrooms can become a signature dish for the holiday table.

You need 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 rinse the vegetables, chop the carrots on a special grater, pass the garlic through a press.
2. Make the marinade - mix vinegar and all dry ingredients.
3. In a ceramic or glass bowl, mix cooled mushrooms, carrots, garlic and marinade, cover with a lid.
4. Leave to marinate in the refrigerator for 3-5 hours.
5. Before serving, add oil.

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

Korean honey mushrooms made from pickled mushrooms

Pickled honey mushrooms in Korean: recipe with photos. If you have canned mushrooms at home, you can make an excellent dish.

Ingredients:

• mushrooms – 0.7 kg;
• carrots – 0.4 kg;
• any vegetable oil – 70-90 ml;
• vinegar 6% – 15 ml;
• garlic – 2-3 cloves;
• salt – 8 g;
• seasoning for Korean carrots – 1 pack;
• fresh greens to taste.

How to cook:

1. Peel and rinse 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 the carrots. Boil oil and vinegar in a saucepan and pour into carrots.
3. Mix with garlic and seasonings, salt.
4. Place in the refrigerator for a day, then mix with pickled mushrooms.

Serve sprinkled with fresh herbs.

Young mushrooms turn out elastic-crisp, with a rich aroma

Korean honey mushrooms at home with basil and coriander

The rich spicy taste of this dish will please true connoisseurs.

Required Products:

• mushrooms – 0.75 kg;
• water – 0.14 ml;
• onion – 130 g;
• salt – 8 g;
• apple cider vinegar – 15 ml;
• vegetable oil – 20-25 ml;
• sugar – 13 g;
• basil – 0.5 tsp;
• ground coriander – 3 g;
• black pepper, red hot pepper – 3 g.

Cooking process:

1. Peel the onion, wash and cut.
2. Place in a container in layers: onions, mushrooms, onions, finish with mushrooms. If you like the taste of bay leaves, you can add them.
3. Mix all the spices, water, oil and vinegar well into a homogeneous emulsion, pour in the product.
4. Press with a pressure plate and place in the refrigerator for 7-9 hours.

Serve the finished dish with green onions.

Delicious mushrooms in Korean style, just like at the market

Honey mushrooms in Korean, just like in the store, can be prepared at home.

Required:

• 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. Wash the carrots, remove the skin, grate on a fine grater.
2. Mix the marinade. Combine all products in one container, mix well.
3. Cover with a plate or lid and press down until the juice comes out.
4. Leave in the refrigerator for 5-9 hours.

A wonderful, spicy-hot appetizer is ready!

Korean honey mushrooms with soy sauce

A traditional oriental recipe for true gourmets.

Ingredients:

• 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;
• cumin, crushed coriander seeds - to taste.

How to cook:

1. Peel and rinse vegetables. Chop the carrots and onions, crush the garlic, cut the chili into rings.
2. Mix with cooled mushrooms, add spices and all other ingredients.
3. Cover with film, place a flat plate or saucer with pressure.
4. Place in the refrigerator overnight.

This amazingly delicious appetizer will brighten up any holiday.

Soy sauce adds flavor

Recipe for Korean-style honey mushrooms made from frozen mushrooms

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

Need to:

• honey 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. Thaw the 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, place in a ceramic or glass container, press down with pressure.
4. Place in the refrigerator for at least 6 hours.

You can serve with fried potatoes, pasta or, as a snack, with strong alcoholic drinks.

Honey mushrooms marinated in Korean with apple cider vinegar

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

Required:

• 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. Place half in the prepared container.
2. Place a layer of mushrooms, again onions and honey mushrooms.
3. Prepare the marinade and pour in the contents.
4. Press tightly with pressure and leave to marinate in the refrigerator for half a day.

Excellent, with a rich mushroom aroma, Korean honey mushrooms can be served with fresh herbs and vegetables.

How to cook honey mushrooms in Korean for the winter

During the mushroom season, it’s worth preparing more Korean-style honey mushrooms so that you have enough until spring. After all, this magnificence does not stay in the refrigerator for a long time, it is eaten immediately.

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

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

Korean honey mushrooms with carrots for the winter

A simple recipe for the preparation does not require special ingredients.

Components:

• honey 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. Place the mushrooms in a hot frying pan and fry in oil until the liquid evaporates.
2. Add chopped carrots and crushed garlic, add salt.
3. Mix the marinade: water, oil, vinegar, spices, boil.
4. Place hot foods in jars, pour marinade over them, and cover with lids.

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

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

An amazingly tasty, spicy recipe for canning 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 frying pan with butter until golden brown.
• Mix the marinade, bring to a boil and add mushrooms, onions and garlic.
• Bring to a boil, remove from heat. Transfer to jars, adding marinade up to the neck.
• Cover with lids and sterilize for 30-40 minutes.
• Seal tightly and place under a blanket for a day.

Korean honey mushroom recipe for the winter with onions and carrots

This recipe makes a spicy, slightly spicy appetizer dish.

Required:

• honey mushrooms – 4 kg;
• onion – 1.2 kg;
• carrots – 0.9 kg;
• any oil – 0.35 l;
• vinegar 9% – 0.25 ml;
• ready-made seasoning for Korean carrots – 2 pcs.;
• sugar – 150 g;
• salt – 70-90 g.

How to cook:

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

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

Such honey mushrooms will decorate any holiday

Honey mushrooms for the winter in Korean style with onions and cloves

Cloves give the appetizer an original spicy note.

Prepare the following products:

• honey mushrooms – 3.2 kg;
• onion – 0.9 kg;
• cloves - 12 buds;
• salt – 60 g;
• sugar – 120 g;
• hot pepper – 5 g;
• vinegar 9% – 150 ml;
• water – 0.5 l.

Cooking steps:

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

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

The pleasant taste and magnificent appearance of Korean honey mushrooms make the snack truly festive.

Have to take:

• honey mushrooms – 2.3 kg;
• carrots – 0.65 kg;
• bell 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 or slices.
2. Pour boiling water over carrots, drain.
3. Mix all ingredients thoroughly and 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 preservation 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.

Bell pepper adds new flavor notes to Korean pickled honey mushrooms

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

The recipe for pickled mushrooms in Korean has a rich spicy aroma and excellent taste.

Necessary:

• honey mushrooms – 3.2 kg;
• onion – 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 g.

What to do:

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

You can serve with fresh parsley.

Spicy Korean mushrooms for the winter with chili pepper

Those who like it spicy will love the appetizer with capsicum.

Necessary:

• honey mushrooms – 2.2 kg;
• onion – 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 g.

What to do:

1. Peel the onion, rinse, fry in oil.
2. Crush the garlic and chop the pepper pods.
3. Mix all products and place in jars.
4. Cover with lids and place in water up to your shoulders.
5. Boil 0.5-liter containers for 15-20 minutes.
6. Seal tightly.

Storage rules

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

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

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

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

Conclusion

Korean honey mushrooms are a wonderful spicy-spicy dish, suitable not only for everyday use, but also for a festive feast. It does not require any special skills in preparation or preservation, and is accessible even to novice housewives. Experienced cooks can experiment with ingredients, adding and removing various spices, herbs, the amount of vinegar and salt, achieving the perfect taste.When preparing Korean honey mushrooms for the winter, you must follow the rules of canning, preventing pathogenic microflora from getting into the finished product. Storage conditions are also important to ensure that snacks are enjoyed throughout the winter and spring, until the next mushroom season.

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