Korean-style champignons for the winter and for every day

Korean mushrooms are one of the most delicious cold mushroom snacks, which can be prepared not only on the festive table, but also on weekdays for a variety of menus.

How to cook mushrooms in Korean to get a tasty and fragrant snack on the table? The technology for making mushrooms is similar to the technology for making eggplant and zucchini in Korean. First, fruiting bodies, like vegetables, are necessarily boiled, and then pickled.

It is worth saying that mushrooms in Korean pickle for the winter and every day. Opening a jar of such a snack in the winter, the aroma will spread throughout the house, convening household members for dinner.

Korean champignons without added carrots

Cooking Korean mushrooms without adding carrots is the easiest recipe. The mushrooms are sweet and sour, slightly sharp, with a pronounced smell of garlic.

• 700 g of champignons;
• 5-7 cloves of garlic;
• 1.5 tsp Sahara;
• 1 tsp salts;
• 5 tbsp. l vegetable oil;
• 4 tbsp. l apple cider vinegar;
• 1 purple onion;
• 2-3 sprigs of green parsley;
• 1 tbsp. l Korean seasoning for vegetables.

Use a simple step-by-step recipe with Korean-style champignon photo to simplify your efforts.

Korean pickled champignon and carrot appetizer recipe

Korean-style mushrooms with carrots marinated perfectly with any side dishes. This spicy cold appetizer with a rich aroma will decorate any feast.

• 600-700 g of champignons;
• 400 ml of water;
• According to 1 tbsp. l salt and sugar;
• 2 tbsp. l 9% vinegar;
• 5 peas of allspice and black pepper;
• 2 leaves of laurel.

Marinade for carrots:

• 400 g carrots;
• 1 tbsp. l Sahara;
• ½ tsp salts;
• 1 onion;
• 2 tbsp. l 6% vinegar;
• ½ tsp. coriander, black pepper and paprika;
• 4 cloves of garlic;
• 3 tbsp. l vegetable oil.

The recipe for mushrooms with carrots in Korean is described step by step.

1. After cleaning, cut the mushrooms into strips or cubes, put in water and boil for 10-15 minutes.
2. Add salt and sugar, vinegar, peas and bay leaf, let it boil for 10 minutes.
3. Turn off the heat and leave the mushrooms in the marinade until it cools completely.
4. Grate the carrots on a Korean grater, add salt and sugar into it, grate it gently with your hands and leave for 15 minutes.
5. Sprinkle carrots with coriander, black pepper and paprika, add crushed garlic, do not mix.
6. Heat the oil in a pan, pour on the carrots and mix immediately.
7. Fry the onion, chopped into small cubes, until slightly golden in color and add to the carrots.
8. Catch mushrooms with a slotted spoon, add to carrots and mix.
9. Put the whole mass in a plastic bucket, cover and put in the refrigerator for 3-4 hours.

Korean style mushrooms with instant onions

Korean instant champignons can be made immediately before guests arrive. Everything will depend on your desire and the selected spices for pickling.

• 500 g of champignons;
• 1 onion;
• 7 cloves of garlic;
• 50 ml of vegetable oil;
• 3-4 tbsp. l vinegar
• 1 tsp Sahara;
• Salt to taste, coriander and black pepper.

A Korean recipe with a detailed description of the process will help you quickly prepare mushrooms in Korean.

1. Mushrooms are washed, boiled in boiling water for 15 minutes, reclined in a colander, left to drain, then cut in a way convenient for you.
2. Peeled garlic and onions are chopped finely and combined with mushrooms.
3. The oil is heated in a pan, sugar, salt, ground coriander, pepper and vinegar are added.
4. Everything is poured into mushrooms, mixed and laid out in a plastic container.
5. Put in the refrigerator for 1.5-2 hours and then the snack is ready to eat.

How to Make Korean Mushrooms with Soy Sauce

A recipe for champignon mushrooms cooked in Korean with the addition of soy sauce is another option for a delicious and fragrant snack. Only 30 minutes to cook, and the mushroom dish is ready!

• 700 g of champignons;
• 5 cloves of garlic;
• 1/3 tsp. caraway seeds and sesame seeds;
• 50 ml of vegetable oil;
• 4 tbsp. l apple cider vinegar;
• 3 tbsp. l soy sauce;
• 1 bunch of parsley;
• 8 peas of black pepper;
• 5 peas of allspice;
• Salt to taste;
• 3 sheets of laurel.

At home, the Korean mushroom recipe is easy to follow if you follow a step-by-step description.

1. Peel the mushrooms, boil in boiling water for 15 minutes, allow to cool and cut into slices.
2. Peel, wash and chop the garlic with a knife, rinse and chop the herbs.
3. In an enameled container, combine oil, soy sauce, vinegar, garlic, herbs and other spices.
4. Fry caraway seeds and sesame for 2-3 minutes. in a dry pan and pour into the marinade.
5. Pour mushrooms with marinade, mix well, put in a plastic or glass dish, cover and refrigerate for 10-12 hours.

Korean mushroom champignon recipe with carrots and chili

Probably there is no such person who would not like carrots cooked in Korean. Try to surprise your household and cook mushrooms mushrooms with Korean carrots, and even with chili peppers.

• 1 kg of champignons;
• 1 carrot;
• 2 onions;
• 5 cloves of garlic;
• ½ pod of chili;
• Salt to taste;
• 100 ml of vegetable oil;
• 1 tbsp. l Sahara;
• 1 tsp ground coriander;
• 3 tbsp. l apple cider vinegar.

The Korean recipe for champignons is very simple if you follow the process description.

1. Mushrooms are boiled for 15 minutes, laid out on a kitchen towel and cool.
2. Cut into strips and laid out in an enameled container.
3. Carrots, onions and garlic are peeled, finely chopped with a knife and laid out in hot oil.
4. Fry for 5 minutes. over low heat, diced chili pepper is added, vinegar is poured, sugar is poured, coriander and salt are added to taste.
5. The whole mass is fried for 5 minutes. over minimal heat and pour into mushrooms.
6. It is gently mixed and after cooling it is put in the refrigerator for the night, although after 5-6 hours the snack is ready.

How to marinate Korean style mushrooms with vegetables

This savory appetizer will surely appeal to lovers of spicy dishes of oriental cuisine. How to pickle mushrooms in Korean style with vegetables to decorate the festive table with a spicy dish?

• 600 g of champignons;
• 3 eggplants;
• 1 carrot and onion;
• 200 ml of vegetable oil;
• 100 ml apple cider vinegar;
• 2 tbsp. l Sahara;
• 1 tbsp. l salts;
• 7 cloves of garlic;
• 1 tsp. ground black pepper and coriander.

Learn the correct way to make mushrooms in Korean with vegetables, from the step-by-step description of the recipe.

1. Boil the pre-washed and washed mushrooms for 15 minutes. in boiling water, allow to cool and cut into strips.
2. Peel the eggplants, cut into small cubes, put in a colander and blanch in boiling water for 5-7 minutes.
3. Grate the carrots on a Korean grater, combine with mushrooms and eggplant, add crushed garlic.
4. In oil, fry diced onions, add coriander and ground pepper, salt and sugar, pour vinegar and fry for 3-5 minutes.
5. Pour into mushrooms and vegetables, mix, so that the spices and spices are evenly distributed throughout the mass.
6. Put in a cool place and insist 24 hours.

How to make Korean style mushrooms with cauliflower and coriander

Korean marinated cauliflower with mushrooms is quite expensive on the market. We offer to cook Korean style mushrooms with cauliflower at home, and make sure that the snack is no worse than the purchased one, and even vice versa.

• 700 g of cauliflower;
• 500 g of champignons;
• 1 carrot;
• 4 cloves of garlic;
• 200 ml of 9% vinegar;
• 1.5 tbsp. l salts;
• 2 tbsp. l Sahara;
• 100 ml of vegetable oil;
• 1 liter of water;
• ½ tsp. ground coriander and sweet paprika;
• 1/3 tsp. ground red and black ground peppers;
• 4 leaves of laurel.

The Korean recipe for cauliflower with champignons is described in detail - use it.

1. Boil the mushrooms for 10 minutes., Discard in a colander and cut into strips after cooling.
2. Disassemble the cabbage for inflorescences, put in a pan, pour water and boil for 5 minutes.
3. In a separate pan, let the water boil from the recipe, add sugar, salt, oil, vinegar and boil for 3 minutes.
4. Pour the inflorescences of cabbage and mushrooms, leave in a cool place until cool.
5. Grate the carrots on a Korean grater, finely chop the garlic with a knife.
6. Already in the cooled marinade add carrots, garlic, and all the remaining spices and spices.
7. Mix thoroughly, leave for 5-6 hours for marinating.
8. Put in a deep salad bowl without marinade and put on the table. You can store such an appetizer without marinade in the refrigerator for no more than 5 days.

Korean mushrooms with carrots and sesame seeds

We offer a Korean mushroom recipe with carrot and sesame seeds. The taste of a spicy dish will pleasantly surprise you and, having tried it once, you will never refuse to re-prepare it.

• 800 g of champignons;
• 1 onion head;
• 1 carrot;
• 1 bell peppers;
• 4 tbsp. l vegetable oil;
• Salt to taste;
• 1 tbsp. l Sahara;
• 20 g of sesame seeds;
• 2 tbsp. l vinegar 9%;
• 4 cloves of garlic;
• ½ tsp ground coriander and ground black pepper.

Use a step-by-step recipe with a photo of cooking mushrooms in Korean mushrooms with sesame seeds.

1. Peel the mushrooms, cut into slices, put in boiling water and boil for 5 minutes.
2. Throw it in a colander and leave the glass to excess fluid.
3. Grind onions into cubes, grate the carrots on a Korean grater, chop the bell pepper with noodles.
4. Heat oil in a frying pan, put onion and fry until slightly golden.
5. Add carrots and continue to fry for 5 minutes.
6. Transfer the mushrooms into a plastic container, add ground coriander, pepper, and also add onions and carrots.
7. Stir, add salt to taste, sugar, crushed garlic and pour vinegar.
8. Stir again, fry for 3 minutes. in a dry pan, sesame seeds and pour in mushrooms.
9. Stir thoroughly and leave to marinate in the refrigerator for 2-3 hours. During this time, mix the pickled mushrooms several times so that they are better saturated with the marinade.

Korean style champignons for the winter: recipe appetizers with video

The Korean winter champignon recipe is one of the most popular with many housewives. There is nothing better than a similar appetizer, which is used both as an additional ingredient in many dishes, and as an independent dish.

• 4 kg of boiled champignons;
• 1.5 kg of onions;
• 1 kg of carrots;
• 15 cloves of garlic;
• 2 hot peppers;
• 2 packs of Korean seasoning for vegetables;
• 350 ml of refined vegetable oil;
• 200 ml of table vinegar 9%;
• 9 tsp salts;
• 7 tbsp. l sugar (without a hill).

After a detailed description of the recipe, watch also a video of cooking Korean champignons for the winter.

1. Combine the mushrooms in one large enameled bowl with grated carrots on a Korean grater, add salt and sugar, mix.
2. Add Korean seasoning for vegetables and mix thoroughly again.
3. Peel the onion, add to the hot oil in a pan and fry until a little blush.
4. Pour into mushrooms, mix, add crushed garlic, chopped hot pepper into thin quarters, pour vinegar.
5. Stir, place in sterilized jars, cover with lids and put in a pan with warm water (be sure to put a small kitchen towel on the bottom of the pan).
6. Sterilize in boiling water for 30 minutes, roll up, turn upside down and cover with a blanket from above.
7. Allow the jars of mushrooms to cool completely and bring to a cool room. Store Korean style mushroom snack for no more than 10 months.