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Korean-Style Oyster Mushrooms
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Korean-Style Oyster Mushrooms

720 min4 serv.21 февр. 2026 г.

Description

The recipe won't take much time. The Korean-style oyster mushroom recipe includes one interesting variation: you can add half the onion to the mushrooms not raw, but sautéed. You'll get a very interesting flavor and a distinctive, rich aroma! To appreciate the difference, of course, it's worth trying both options, and to start, let's find out... Serve the appetizer at the table.

Instructions

  1. 1

    Step 1

    Step 1

    Rinse the oyster mushrooms under running water.

  2. 2

    Step 2

    Step 2

    Remove the tough parts and cut into small pieces.

  3. 3

    Step 3

    Step 3

    Place in a saucepan, cover with cold lightly salted water, add a bay leaf and cloves, then cook until the mushrooms are done — about 15–20 minutes. The oyster mushrooms should not be overcooked; let them stay slightly firm and crunchy.

  4. 4

    Step 4

    Step 4

    Drain the mushrooms in a colander and let the liquid drain off. Meanwhile, slice the onion into half-moons.

  5. 5

    Step 5

    Step 5

    Mince the garlic.

  6. 6

    Step 6

    Step 6

    Transfer the mushrooms to a saucepan or bowl. Season with vinegar, sugar, salt, and spices. Add the onion and garlic and mix well. Refrigerate for 24 hours. To help the mushrooms absorb the marinade better, you can place a small weight on top.

  7. 7

    Step 7

    Step 7

    Before serving, dress with unrefined sunflower oil and, if desired, sprinkle with finely chopped green scallions.