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

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

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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 mushrooms have an exquisite, spicy-pungent taste and amazing aroma. They can be prepared for every day or made for a long time.

How to make honey 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 delight the home and will become the highlight of the festive table.

Important! Honey mushrooms quickly deteriorate, so you need to start cooking them immediately after collection.

Before starting cooking, the collected 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, which is 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. Throw in a colander, refill the pan with mushrooms with water and cook until they lie on the bottom, as a rule, it takes 25-40 minutes, then rinse.

Honey mushrooms are ready for further processing.

The combination of spicy Korean carrots and wild mushrooms tastes amazing

Korean mushrooms according to the classic recipe

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

Required products:

  • honey mushrooms - 1.3 kg;
  • water - 80 ml;
  • vinegar 9% (apple cider can be used) - 50 ml;
  • granulated sugar - 45 g;
  • salt - 8 g;
  • dill greens - 20 g;
  • hot red pepper - 10 g.

Cooking method:

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

Such Korean mushrooms are perfect with boiled or fried potatoes.

A little dill is enough to give the mushrooms a spicy aroma.

Korean mushrooms with onions

Another extremely simple recipe for this original appetizer.

Required products:

  • honey mushrooms - 0.75 kg;
  • onions - 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.;
  • a mixture of black and hot red peppers - 7 g.

Cooking steps:

  1. Peel the onion, rinse, cut into strips or rings, put half on the bottom of a glass or ceramic container.
  2. Put 1/2 chilled mushrooms, again onions and the remaining mushrooms, put a 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 in the refrigerator overnight.

The most delicious dish is ready!

Advice! In the old days, a pebble stone, carefully washed and heated in a furnace, was used as oppression. A glass jar or a water bottle is fine these days.

Korean mushrooms with carrots and garlic

An excellent recipe for Korean carrots with honey agarics can become a signature dish for a festive 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 the vegetables, rinse, 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 dish, mix chilled mushrooms, carrots, garlic and marinade, cover with a lid.
  4. Leave to marinate in the refrigerator for 3-5 hours.
  5. Fill with oil before serving.

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

Korean mushrooms from pickled mushrooms

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


  • 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 out the 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 with fresh herbs.

Attention! You should not give dishes from honey agaric to children under 7 years old, as well as abuse them in case of gastrointestinal diseases.

Young mushrooms are elastic-crunchy, with a rich aroma

Korean mushrooms at home with basil and coriander

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

Required products:

  • mushrooms - 0.75 kg;
  • water - 0.14 ml;
  • turnip onions - 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, hot red - 3 g.

Cooking process:

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

Serve the finished dish with green onions.

Delicious Korean mushrooms, like in the market

Honey mushrooms in Korean, like in a store, can be cooked at home.

Would 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 the marinade. Combine all products in one container, mix well.
  3. Cover with a plate or lid, set the oppression to show the juice.
  4. Leave in the refrigerator for 5-9 hours.

A wonderful, spicy and spicy appetizer is ready!

Korean mushroom mushrooms with soy sauce

A traditional oriental recipe for true gourmets.

Ingredient composition:

  • mushrooms - 1.2 kg;
  • carrots - 0.85 kg;
  • onions - 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 rinse 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 cling film, put on a flat plate or saucer with oppression.
  4. Refrigerate overnight.

A deliciously tasty snack will brighten up any occasion.

Soy sauce spices

Korean honey mushroom recipe from frozen mushrooms

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

Need to:

  • 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.


  1. Defrost 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. Refrigerate for at least 6 hours.

Serve with fried potatoes, pasta or, as a snack, with spirits.

Honey mushrooms marinated in Korean with apple cider vinegar

Apple cider vinegar gives the mushrooms a more delicate flavor.

Would need:

  • mushrooms - 1.2 kg;
  • onions - 150 g;
  • apple cider vinegar - 70 ml;
  • water - 60 ml;
  • sugar - 50 g;
  • salt - 12 g;
  • paprika - 5 g.

Cooking steps:

  1. Peel and chop the onion in a convenient way. Put half into the prepared container.
  2. Lay a layer of mushrooms, again onions and mushrooms.
  3. Prepare the marinade and pour over the contents.
  4. Press firmly with oppression 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 Korean honey mushrooms for the winter

In the mushroom season, it is worth preparing more Korean mushrooms so that it will last until spring. After all, this splendor does not linger 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. Clean the fruit bodies of forest litter and substrate, cut the roots. Cut large ones in half. Boil in salted water in two steps, for a total of 30-45 minutes. After heat treatment of honey agarics, you can proceed to the following steps.

Advice! If there is no time, then the fruiting bodies can be frozen after boiling. After defrosting, they retain all the nutrients and are suitable for preparing any culinary masterpieces.

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

Korean mushrooms with carrots for the winter

A simple recipe does not require any special ingredients.


  • 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;
  • black pepper and ground paprika - 4 g.

Cooking method:

  1. Put the mushrooms in a hot skillet 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

An amazingly tasty, spicy preservation recipe 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 onions in a skillet with butter until golden brown.
  • Mix marinade, bring to a boil and add mushrooms and onion with garlic.
  • Boil, remove from heat. Transfer to jars, adding marinade up to the neck.
  • Cover with lids and sterilize for 30-40 minutes.
  • Cork hermetically, put under a blanket for a day.

Attention! It is better to take young mushrooms of small size, then they do not have to be cut and the final product looks more appetizing.

Korean mushrooms for the winter recipe with onions and carrots

This recipe makes a spicy, slightly spicy snack dish.

Would need:

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

How to cook:

  1. Peel and chop vegetables. Fry the onions 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 cans one at a time and seal them immediately.

Such mushrooms will decorate any holiday

Honey mushrooms for the winter in Korean with onions and cloves

Cloves add original spicy notes to the appetizer.

Prepare the following foods:

  • mushrooms - 3.2 kg;
  • onions - 0.9 kg;
  • carnation - 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 bring to a boil.
  2. Add mushrooms and cook for 20 minutes.
  3. Put onion cut into rings on the bottom of the jars, then place the mushrooms tightly.
  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 hermetically, cover with a blanket for a day.

Advice! You can sterilize honey mushrooms in Korean in the oven, in an open container, at a temperature of 120-150about... Place in a cold or slightly heated oven, on a wire rack, waiting for bubbles to appear in the marinade, from 20 minutes, depending on the volume.

How to roll up Korean mushrooms for the winter with bell pepper and coriander

The pleasant taste and magnificent view of Korean honey mushrooms make the appetizer truly festive.

Have to take:

  • honey mushrooms - 2.3 kg;
  • carrots - 0.65 kg;
  • bulgarian pepper - 0.9 kg;
  • onions - 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, chop or cut vegetables into strips, slices.
  2. Pour boiling water over carrots, drain.
  3. Mix all ingredients thoroughly, leave to marinate for 120 minutes.
  4. Place in jars, sterilize over low heat for 40-60 minutes.
  5. Roll up, turn over and wrap up with a blanket for a day.

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

Bell pepper adds new flavor to Korean pickled mushrooms

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

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

It is necessary:

  • mushrooms - 3.2 kg;
  • turnip onions - 0.75 kg;
  • cloves of garlic - 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 the ingredients with water, except for onions and mushrooms, boil, cook for 5 minutes.
  2. Peel the onion, wash, chop, add together with the mushrooms to the marinade.
  3. Leave on for 60-120 minutes.
  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.

Korean spicy mushrooms for the winter with chili

For those who like it more spicy, the appetizer with capsicum will be to your taste.

It is necessary:

  • honey mushrooms - 2.2 kg;
  • turnip onions - 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, chop the pepper pods.
  3. Mix all products, put in jars.
  4. Cover with lids and put in water up to a hanger.
  5. Boil 0.5-liter containers for 15-20 minutes.
  6. Cork hermetically.

Attention! To prevent the jars from bursting during sterilization, a rolled towel should be placed on the bottom of the pan.

Storage rules

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

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

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

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


Korean mushrooms are a wonderful spicy and spicy dish, suitable not only for everyday use, but also for a festive feast. Cooking and preservation does not require special skills, and is available even for novice housewives. Experienced chefs can experiment with ingredients, adding and removing a variety of spices, herbs, vinegar and salt to achieve the perfect flavor. When harvesting honey 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.

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