Content
Canned and pickled mushrooms in Russia have always been the main decoration of the festive table. Chanterelles are especially loved among the people - both for their attractive color, and for their seductive taste, and for the fact that worms bypass them, and mushrooms are surprisingly easy and pleasant to pick. 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 cuisine.
Features of cooking chanterelle mushrooms in Korean
Usually, when making pickled chanterelles, they are either boiled in a marinade, or already cooked mushrooms are poured with freshly prepared brine and vinegar. The main feature of this recipe is that the dish can even be called a salad with Korean chanterelle mushrooms. Not only do the ingredients contain vegetables, 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 a hermetic blockage.
But, as the experience of some housewives shows, the finished dish can be simply frozen 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 cook Korean chanterelles for the winter you will need:
- 3.5 kg of already boiled chanterelles;
- 500 g carrots;
- 1 kg of onions;
- 2-3 heads of garlic;
- 2 hot chili;
- 200 ml of 9% vinegar;
- 300 ml of vegetable oil;
- 8 tsp salt;
- 8 tbsp. l. granulated sugar;
- 2 tbsp. l. ground coriander;
- 30 g ready-made Korean carrot seasoning.
Korean chanterelle recipe
To cook Korean chanterelles, you must follow the instructions:
- The first step is to boil the chanterelles for 15-20 minutes in salted water.
- Throw them in a colander, slightly squeeze out excess moisture and weigh the resulting amount in order to calculate how many other ingredients should be added in proportion.
- Then it is chopped using any method: with a sharp knife, through a meat grinder or food processor.
- Carrots are washed, peeled and chopped using a special grater in the form of a long straw.Advice! It is most convenient to use a Korean carrot grater.
- Mix grated carrots with mushrooms in a deep bowl.
- Spices, coriander, salt and sugar are added. All the ingredients are thoroughly rubbed together and, covered with a lid, set aside to soak each other's juices.
- Peel the onion from the husk, wash it, finely chop it into cubes or thin half-rings.
- In a deep frying pan, heat the entire amount of vegetable oil and fry the onion in it over medium heat until golden brown.
- Transfer it to a common container with chanterelles and carrots.
- Hot peppers are washed, freed from seeds and cut into thin strips.
- Garlic is peeled and crushed using a press.
- Add pepper and garlic to the rest of the ingredients, mix everything well.
- Vinegar is added last.
- After stirring, spread the resulting mixture into small half-liter jars. They must be pre-sterilized.
- Covering with sterile lids, put the jars in a wide pot of water for sterilization.It is better to place a thick cloth or wooden support at the bottom of the pot to avoid the jars bursting.
- After boiling water in a saucepan, heat the workpiece for a quarter of an hour.
- Hot cans are rolled up tightly, turned upside down and cooled under a towel.
- In an inverted form, they should not leak and there should be no streams rising up the bubbles. This may indicate that the twist is not tight. In this case, the cans must be rolled up with new lids.
- After cooling, Korean chanterelles are placed in storage.
There is another kind of Korean chanterelle recipe, in which more attention is paid to frying all the components, which is why additional flavoring nuances appear in the dish.
You will need:
- 0.5 kg of chanterelles;
- 2 onions;
- 3 cloves of garlic;
- 1 pinch of ground chili;
- 50 g of vegetable oil;
- 4 tbsp. l. soy sauce;
- 1 tbsp. l. 9% vinegar;
- 1 tsp Sahara;
- greens to taste and desire.
Preparation:
- In a frying pan, heat the vegetable oil along with finely chopped chili peppers.
- The chanterelles are washed and cut into small pieces.
- The onion is finely chopped with a sharp knife.
- Add chanterelles and onions to a pan and fry over medium heat until all the liquid comes out.
- Dissolve sugar in soy sauce, add vinegar and crushed garlic.
- Pour the contents of the pan with this sauce and stew for 10-12 minutes until cooked.
- They are laid out in jars and sterilized in a water bath for a quarter of an hour. Then they are hermetically sealed.
- Or cooled, transferred to freezer bags and placed in the freezer for storage for the winter.
Calorie content
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 equals 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:
| Proteins, g | Fat, g | Carbohydrates, g |
Content in 100 g of product | 1,41 | 5,83 | 7,69 |
Terms and conditions of storage
An appetizer created according to such an interesting recipe can be stored even indoors 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 chanterelles within 6 months.
When placed in a cool and dark environment, in a basement, cellar or refrigerator, the snack can easily be stored for 1 year or more. But it is still better to use it before the new harvest of chanterelles.
Conclusion
The Korean chanterelle recipe is amazing in its simplicity of preparation. Only sterilization can become some stumbling block for novice hostesses. But the dish turns out to be beautiful, tasty and healthy. Lovers of spicy oriental cuisine will surely appreciate it.
