Pickled mushrooms with turmeric in Korean

Rinse the mushrooms with water.
Separately, bring 2 liters of water to a boil in a saucepan with water, adding bay leaf. Then add the mushrooms to boiling water and cook for 10 minutes over low heat. Drain the water, discard the bay leaf.
Pour red, black pepper, coriander, turmeric on the boiled mushrooms (a little bit, it is needed only for the beautiful yellow color of the mushrooms).
Heat the oil in a frying pan, then pour it over the mushrooms so that the oil falls on the dry spices. Add vinegar, sugar, salt. Mix it up.
Put the mushrooms in a jar and pour the same marinade on top. Leave it overnight. Try it in the morning. If something is missing, add to taste (salt, pepper, vinegar).
Pickled mushrooms in Korean can be eaten immediately or left for a few days before the holiday. You can try to twist them. But I've never done it - I have them in a jar in the refrigerator, waiting in the wings)))