Korean scallops: what is it anyway?

A housewife who has at least once prepared a mind-blowing salad called Korean scallops will certainly want to share this recipe with others - its taste is so unusual and pleasant. Before talking about the methods of making this dish, it is useful to find out what a scallop is, what it looks like and where it lives.

A few words about the product

Scallops have long been known to Russian users as bivalves, sold in fish markets and in specialized online stores. The beautiful shells of the mollusk resemble an open fan (it is not without reason that it is called the royal scallop), which is why they are used for decorative purposes.

Scallop meat - tender, slightly sweet and very pleasant - is used in cooking:

shellfish are added to salads;
eaten raw as a savory snack;
prepared pickled and canned.

A salad with shellfish meat, prepared in Korean, creates an indescribable palette of taste sensations.

Step-by-step recipe for making a Korean dish

Shellfish meat for salad is consumed both raw and after scalding with boiling water. You should not cook the clam for a long time, otherwise it will become hard. To cook scallops the Korean way, you need to stock up on these products

Royal scallops 1 kg
Onion 200 gr
Bell pepper 200 gr
Carrots 100 gr
Cucumber 200 gr
Garlic 5 cloves
Table vinegar 9% 3 tbsp/l
Sugar 1 tsp
Sunflower oil 4 tbsp
Sesame oil 1 tsp
Roasted sesame seeds 1-2 tsp
Salt, pepper (reddish and dark) - to taste

Those who are embarrassed by the use of raw scallops (although in fact they are marinated) scald them with boiling water first, and then make a salad, as indicated above.

How to cook coral mushrooms

From time to time, scallops are called mushrooms from the genus Tremella - snow-white, coral-like growths growing on the dead wood of tropical deciduous trees, most often Indian mango. It is logical that they are called coral mushrooms - in taste and structure they resemble marine aquatic plants, crispy like sauerkraut.

Although ice mushroom is edible and commonly used in Chinese and Korean cuisine to make soups and savory dishes, the name scallop is a misnomer.

In markets, in the aisles of Korean condiments and salads, you can find pickled or dried mushrooms that look like snow-white aquatic plants, which are labeled as scallops. The first are ready to eat, and from the second, dried, they make various dishes without the help of others.

In Chinese cuisine, even sweets are prepared from them, but Russian users prefer them in the form of a spicy snack, which can be used to “crunch” your favorite warming drink or serve with meat or vegetable dishes.

Dried tree mushroom can be ordered directly from China or purchased in a hypermarket; it is usually sold packaged, in bushes.

1 scallop bush;
0.5 liters of boiling water;
1 tbsp. salt;
0.5 tbsp. Sahara;
1-2 tbsp. vinegar 9%;
a pinch of spices for Korean carrots and the same amount of ground reddish and dark pepper.

It is necessary to take a wide dish so that the mushroom fits in it completely. The next procedure is as follows.

Place salt, sugar, spices and vinegar on the bottom of the dish.
Place the scallop on top.
Pour boiling water over the whole thing and cover with a lid for a few minutes.

Once the mushroom expands (increases in volume), it can be eaten.

It will take about 5-8 minutes to prepare the goods, 1-2 minutes to marinate, resulting in a total cooking time of 6-10 minutes.

Weight of finished product	Calorie content	Squirrels	Fats	Carbohydrates
300 g	1260 kcal	25,5	51	159
100 g	420 kcal	8,5	17	53

The “scallop” made according to this recipe is almost always added to salads along with pickles, capers and other pickles. But true connoisseurs of Korean tree mushroom read that this indescribable taste pleasure should be experienced separately from other products.

Korean scallops recipe

Scallop Hee - Korean appetizer

Heh is a Korean fish or seafood snack that is very popular in the Far East. I was very familiar with the fish version from my youth, but I tried it with scallops for the first time in the summer. My sister brought a kilogram of the most delicious, freshly frozen scallops from Vladivostok. Out of greed, we immediately defrosted the entire amount, and ate only half, raw, but it was necessary to do something with the rest so that it would not spoil. Ilyich immediately came to the rescue and quickly stirred up heh. How delicious it turned out! It’s impossible to say in a parable, nor to describe with a pen! In general, it turned out to be so delicious that the next day we rushed to the market, already in Khabarovsk, for another batch of scallops, so that we could not only eat it ourselves, but also share the recipe with you. So, the video was recorded. See for yourself what happened. And quickly run for scallops - you won’t regret it!

Making time: 15 minutes
Cooling time: 20-30 minutes

Ingredients:

500 g scallops (the fresher the better)
1/2 small onion
2-3 teeth. Garlic
2 tsp. Hot Korean Pepper
1-2 tsp. Paprika
50-60 ml Vegetable Oil
2 tbsp. l. sesame
20 ml of Vinegar or more to taste (Ilyich often simply adds 1 tsp of Acetic Acid 70%, but personally I prefer the diluted version - it’s up to you)
1/2 tsp. Salt or more to taste

Manufacturing method:

Cut the scallops crosswise into two parts. Place in a sieve or colander to drain excess juice. Cut the onion into thin half rings and place on top, in the center. Sprinkle pepper on onion. Using a press, squeeze the garlic somewhere to the edge.

In a frying pan, heat up vegetable oil (rapeseed, sunflower or refined olive), add sesame seeds, which can be slightly crushed in a mortar beforehand. You need to heat the oil properly and fry the sesame seeds, but do not burn either one or the other - watch!

Pour the hot oil along with sesame seeds into a salad bowl, on top of the onion, add vinegar, salt and mix everything well.

The salad can be eaten right away, but it will taste best when it sits in the refrigerator for a little while - it cools and infuses, soaking in all the tastes and smells. And you can simply drain off the excess oil so it’s not so greasy. Bon appetit!

Scallop Hee - Korean appetizer

SEE ALSO:

Korean scallops - recipe

If you are lucky enough to get a kilogram or two of scallops, then do not be lazy to cook them in a slightly more unusual method than is usually done, for example, using the secrets of Asian cuisine. Now we will tell you how to cook scallops in Korean.

Korean scallops

This simple and quick-to-make dish will serve as a unique appetizer or an aperitif on your formal table, while the beautiful presentation and the look of ruddy scallops in soy sauce will probably whet the appetite of most of your guests.

Ingredients:

scallops – 6-8 pcs.;
green onions;
soy sauce – 3 teaspoons;
sugar – 1 teaspoon;
water – 1 teaspoon;
garlic – 3 cloves;
oil – 2 tbsp. spoons.

Manufacturing

Mix soy sauce, sugar, warm water and beat until sugar is completely dissolved. Heat up the wok and fry the garlic and oil in it. As soon as the garlic gives off a smell, take it out of the pan.

Dip the scallops in soy sauce and steam until fully cooked (4-5 minutes), after which we pour the shellfish with garlic oil and sprinkle with chopped green onions. Korean scallop appetizer is ready to serve.

Korean scallop salad

Ingredients:

glass noodles – 120 g;
bean sprouts - 1 tbsp.;
cucumber – 1 pc.;
adjacent mint, basil, parsley - 1/4 cup each;
salted peanuts - 1/4 cup;
carrots 1/4 pcs.;
water – 1/3 cup;
fish sauce – 1/4 cup;
sugar – 3 tbsp. spoons;
lime juice – 2 tbsp. spoons;
garlic – 1 clove;
fresh chili pepper - to taste.

scallops – 500 g;
sugar – 1/2 teaspoon;
oil – 2 tbsp. spoons;
green onions;
garlic – 1 clove.

Manufacturing

Separate the noodles and pour boiling water over them and leave for 1 hour. After time, drain the water and divide the noodles into 2-3 parts, depending on the original length.

Mix bean sprouts, chopped cucumber, herbs, grated carrots and peanuts with the noodles. Mix the water with the remaining ingredients and whisk until smooth. Season the salad with the acquired consistency. We supplement the salad with chopped chili peppers based on our own taste preferences.

Sprinkle scallops with sugar, salt and pepper. Heat the oil in a frying pan and fry the garlic in it until it becomes fragrant, after which we remove the garlic itself, and put the scallops in its space and fry them for about 3 minutes.

Divide the finished salad into 4 servings and place fried scallops on top of each.

Korean scallops recipe

Snow-white woody Chinese mushroom (Korean marinated)

Among the favorite Korean salads (Korean carrots, pickled pork ears, Korean seaweed, spicy cauliflower, Korean garlic arrows and other hot and sour Korean snacks... the mere thought of which is already drooling...) you probably , noticed beautiful snow-white scallops that looked like a multi-layer terry fan. This is the snow-white Chinese tree mushroom (and not at all snow-white aquatic plants, as almost everyone thinks).

Previously, I saw pickled tree mushrooms only at the market, from Korean sellers. And I never expected to meet this exotic product in dried form in an ordinary hypermarket. It turns out that dried snow-white tree mushrooms are a popular product in China, which is sold in packages like ordinary pasta. You can order it directly from there. And marinate at home as much as you like. And later, eat it plain or add it to salads.

Composition of the marinade

for 1 bush of snow-white tree mushroom

Table vinegar (6% or 9%) – 1 tablespoon (you can use 1.5 tablespoons if it doesn’t seem spicy enough for you);
Salt – 1 tablespoon;
Sugar – 0.5 tablespoon;
Burning water (boiling water);
Spices for Korean carrots, ground dark or reddish hot pepper - optional, this is not necessary (a small pinch).

How to cook

1. Requirements for dishes

To make a snow-white woody Chinese mushroom, you need a bowl or bowl with a wide bottom (clay, glass or enameled steel) so that the mushroom fits completely in it.

I had a clay bowl with a capacity of 750 ml - wide and flat. The mushroom fit comfortably into it and did not reach the edge (top of the bowl) a couple of cm.

2. How to create

Place salt, sugar and vinegar on the bottom of the dish. Add spices (if you use them. But in my opinion, this is completely useless, and without them there will be a corresponding taste, like the Koreans).
Place the mushroom in a bowl. Pour boiling water over it (the dry mushroom should disappear under the water. Don’t pour too much water; once it disappears, that’s enough).
After 1-2 minutes, the mushroom will straighten and marinate. Drain the marinade. All! Snow-white tree mushroom is ready to eat! You can eat!

Marinated scallops (white woody Chinese mushroom) with young jacket potatoes, sausages and herbs

By the way, after repeatedly making this method, the general principle of which was explained to me by a Korean woman selling Korean snacks at the market, I decided to look for other recipes on the Internet.

And what a surprise it was when I read that, it turns out, someone soaks these dried tree mushrooms overnight (that is, in the dark) , and then cooks them for 2 hours. My God, what remains of him! ))) Friends, no need to soak, no need to cook. Steeping the hot marinade for a few minutes is completely enough. The mushroom is straightened out, soaked in water and ready to eat (like freshly made noodles). At least this applies to snow-white tree mushrooms, which are sold dried in our hypermarkets.

What does snow-white tree mushroom taste like?

If you have never tried what pickled snow-white tree mushrooms are, they taste slightly like chicken cartilage, only very thin, with a corresponding sharp-sour aftertaste. The spiciness here does not come from the pepper, but somehow arises from the usual marinade of vinegar, sugar and salt.

They are like nothing else. It’s just very tasty, so you can’t put it down!

How to eat pickled tree mushroom

This beautiful double Chinese mushroom can be eaten simply as a savory snack. I love him just like that, separately from everything. Quickly eat it all!

But for those who are most relaxed about this Korean appetizer, I can recommend serving tree mushrooms with potatoes (boiled, mashed, stewed potatoes, fried, in any form), with stewed sweetish beef in tomato sauce, or with other dishes that accompany I like a light hot-sour snack (where you would eat hot pickled peppers, for example).

Or add capers to salads, where pickled cucumbers are usually added. I advise you to first try pickling wood mushroom, understand what it is, and then (if not a pity) use it in salads. Later, its initial taste, and, most importantly, its crunchy structure, is inimitable. And I don’t want to drown out this wonderful feeling of taste with something else.

The petals of a tree mushroom fan out from one base (leg)