Wood Chinese mushroom - the so-called Muer mushroom species, which is especially popular in Asian cuisine. On the supermarket shelves, Muer gets dry, pickled or, the most common form, pressed into neat small briquettes. After several minutes spent in water, appetizing dark mushrooms are obtained from the briquette, from which various dishes are often prepared in China and Korea. Most often these are appetizers and salads, with which we want to introduce you.
Mushroom preparation
Before you cook wood mushrooms in Korean, they must be prepared. Proper preparation of the muer is half the way in preparing delicious salads and appetizers.
When buying wood mushrooms from a pack in Korean, carefully read the cooking instructions. Most often, the algorithm is the same, however, since wood mushrooms are an infrequent guest on our tables, it is better to read the recipe in search of the mentioned subtleties so as not to spoil the product or dish in the future.
So, most often the muir is soaked in boiled water, which has cooled to room temperature. Do not use hot or boiling water for this, otherwise instead of good dense mushrooms, you will get a slimy mushroom mass unsuitable for cooking Asian dishes.
After soaking, the mushrooms must be sorted out, rinsed in several waters, filled with cold water and left for 12 hours in a cool secluded place.
After 12 hours, wood mushrooms are ready for further culinary manipulations. Drain the water, dry them a little on clean paper or kitchen towels, put them in a container, then add a little salt and season with a tablespoon of 9% vinegar.
Korean Mushroom Appetizer
To get started, let's try to cook the simplest dish with the addition of muer - a simple, quick snack with corn in soy sauce and garlic. The recipe for wood mushrooms in Korean is very simple, and for its preparation you will need simple and affordable ingredients in a regular store. For instance:
- 2 packs of wood mushrooms;
- 1 can of canned corn;
- 1 onion;
- 2 cloves of garlic;
- 100 ml of soy sauce;
- 2 tbsp. l tablespoons of vegetable oil.
Cooking
Prepare the Chinese tree mushroom in advance according to the instructions on the package or above, dry it slightly and cut into small pieces that would be convenient to grab with Chinese chopsticks. Peel the onion and cut into thin half rings. Heat the pan, grease with vegetable oil, fry the onions until transparent. Lay out the mushrooms and sauté for 5 minutes together.
Open a can of canned corn, drain the brine and put the grains in a pan, mix with a spatula. Pour a glass of boiled water into it and simmer the dish until the water has completely evaporated.
When the water has evaporated, pour the soy sauce in the pan, then add the chopped garlic, finely chopped or minced through the garlic press. As soon as the sauce begins to boil in a pan, turn off the fire, remove the container from the stove.
A delicious Korean-style mushroom snack is ready. Let the dish stand a little under the lid, and then serve it warm to the table.
Salad with mushrooms and funchose
In many Korean salads, wood mushrooms are one of the main ingredients. This is a fairly simple, inexpensive and affordable product in stores in Asia, and probably every housewife knows how to cook such mushrooms. This salad is quite common. It may well replace your dinner, because it is very satisfying. To prepare it, you will need:
- 200 g of chicken;
- 100 g of funchose;
- 1 pack of mushrooms;
- 1 fresh cucumber;
- 1 carrot;
- 1 onion;
- 1 clove of garlic;
- vegetable oil;
- sugar, salt, soy sauce to taste.
In the salad at your discretion, you can add both boiled chicken and smoked. Smoked meat gives the dish a pleasant aroma and incredible taste. For those who like more cuisines, it’s better to add a smoked leg to the Korean mushroom recipe.
For spiciness, chili peppers are often added to the dish.
Cooking process
Muer prepare according to the instructions on the packaging. Dry a little from excess moisture and cut the wood mushrooms into large pieces. Korean cuisine welcomes spices, so if necessary, boil the chicken with a little salt and add some hot spices if desired.
Grate the carrots on a coarse grater, cut the onion into thin half rings. Add a little vegetable oil to the pan, fry the onions, then add the carrots. Fry the carrots until they are soft. After put the mushrooms in a vegetable frying and fry over low heat until cooked.
While the vegetables are cooked in a skillet, prepare the chicken. Cut the meat into small strips. Peel the fresh cucumber and grate it on a coarse grater. Boil the funchose according to the recipe on the package, fold it in a colander, drain the water and cool to a slightly warm state.
When the vegetables are completely ready and the funchose has cooled, you can put all the ingredients in a deep salad bowl that is convenient for mixing. Next, dress the salad with soy sauce, salt and add spices to taste, a little sugar. Pass the garlic through a garlic squeezer and put in a bowl. Mix all the ingredients together and set aside in the refrigerator for several hours. The salad should be infused, soaked in sauce, aroma of spices, fresh cucumber.
Here's how to cook mushrooms in Korean. This is one of the most common salads in Asian cuisine, served as an independent dish.
Beef and Spinach Salad
There is another interesting recipe for wood mushrooms in Korean. It is also cooked with meat and funchose, but differs from the previous one in sweet beef marinade and a pleasant aroma of sesame seeds - another ingredient that is dearly loved in Asian cuisine.
To prepare the dish you will need:
- 280 g of funchose;
- 150 g of beef fillet;
- 100 g of wood mushrooms;
- 80 g of carrots;
- 80 g spinach;
- 80 g of onions;
- 80 ml of vegetable oil;
- 80 ml of soy sauce;
- 60 ml of sesame oil;
- 20 g sesame;
- 10 g of sugar.
For the marinade you will need:
- 10 ml of soy sauce;
- 5 ml of sesame oil;
- 5 g of sugar;
- 5 g of garlic powder.
Recipe
Let's start cooking with meat. Rinse beef, remove body fat, streaks and film. Cut into thin strips and put in a bowl. Add all the ingredients for the marinade. Stir the meat thoroughly and leave to marinate for an hour and a half. The beef is pickled for a very long time, the structure of its meat is dense and in a good way it takes eight hours. But since we cut it into small pieces, for an hour and a half it will perfectly soften and soak in sauce and garlic.
Following the instructions, boil funchose. It should be transparent. Put it in a colander, rinse under cold running water and return to the pan. Pour funchose with soy sauce, sesame oil and sugar and mix.
What follows is a spinach blanching for 1 minute in boiling, slightly salted water. After a minute, remove the spinach leaves, pour over with cold water and squeeze.
Dried mushrooms, soaked in advance, dry a little on paper towels, cut into small strips.
Grate the carrots on a carrot grater in Korean, and onions with thin, almost transparent half rings. Fry them in vegetable oil separately. Then - mushrooms and pickled beef separately.
Combine all the ingredients in one deep salad bowl, mix, add to taste some more sesame oil, soy sauce or sugar. Serve the dish in portions and serve. It is so tasty, aromatic, just impossible to resist!
Enjoy your meal!
These are the recipes for wood mushrooms in Korean. The photo shows how this product, unusual for our kitchen, looks like. Muer dishes are aromatic and tasty. Mushrooms complement and reveal the taste and smell of other ingredients present in the dish. It should be noted that the calorie content of wood mushrooms is moderate in Korean, only 120 kcal per 100 g fried in oil. Therefore, eating them, you can not worry about your figure - they are very light and full of protein.