Korean style pickled champignons

All fruiting bodies are equal in nutrition to meat. And if the main number of mushrooms grows in forests, champignons are cultivated even at home and do not contain toxic substances.

The most popular, healthy and tasty, many chefs consider mushrooms, pickled in Korean. Such a spicy dish will decorate any holiday feast and “dilute” the daily menu of the family.

We present to your attention several recipes for making mushrooms, pickled in Korean. Any option you choose from ordinary fruiting bodies will help make a crispy and savory snack for all occasions. The main thing is to follow the step-by-step description of the preparation and adhere to the advice of experienced chefs.

Korean style mushrooms marinated in onion

Many housewives are sure that a better snack than mushrooms, marinated in Korean quick way (just 2-3 hours before the arrival of guests), simply does not exist. Having prepared the dish once, you will often indulge your household and friends with delicious mushrooms.

• 700 g of mushrooms;
• 2 onions;
• 100 ml of vegetable oil;
• 7 cloves of garlic;
• 50 ml of vinegar;
• Salt to taste;
• A pinch of black pepper and coriander;
• 1 bunch of parsley.

Korean recipe for pickled champignons is described in detail below.

1. Prepare the mushrooms: peel, cut off the ends of the legs, rinse and put in an enameled pan.
2. Pour cold water and boil without salt for 15 minutes. over low heat.
3. Fold on a sieve or put in a colander, allow to cool, drain well and squeeze a little hands.
4. Peel the onion and garlic, rinse and chop: garlic into small cubes, onion into thin half rings or quarters.
5. Put the mushrooms in a deep bowl, add garlic and onion, mix.
6. Pour vinegar, vegetable oil, ground pepper and coriander, again mix well with your hands.
7. Cover the container with a lid or cling film and refrigerate for 2 hours.
8. Before serving, sprinkle mushrooms with chopped parsley (served with marinade).

Korean style mushrooms with carrots and bell peppers

Korean style mushrooms marinated with carrots - a dish that will appeal to even those who are enthusiastic about mushrooms.

• 1 kg of mushrooms (preferably small);
• 2 carrots;
• 1 onion;
• ½ bell pepper;
• 3 cloves of garlic;
• 50 ml of vegetable oil for frying and pickling;
• 1 tbsp. l soy sauce;
• 2 tsp salts;
• 3 tsp Sahara;
• 1 leaf of laurel;
• 4 peas of allspice;
• 2 tbsp. l apple cider vinegar.

Korean style mushrooms pickled with carrots are suggested to be prepared as described in a step-by-step recipe.

1. Boiled peeled mushrooms in salted water for 15 minutes. and let cool in the broth.
2. Peel, onion, carrot and garlic, wash and chop: carrots on a Korean grater, onions with thin quarters, garlic in small cubes.
3. Cut pepper with noodles, combine with vegetables, put in a preheated pan with 50 ml of oil and simmer (do not fry in any case) for 5-6 minutes. over low heat.
4. Mix the remaining oil, all spices and spices, pour 3-5 tbsp. l mushroom broth and combine with vegetables.
5. Warm the marinade over low heat until the crystals dissolve.
6. Enter the mushrooms, mix and put in jars.
7. Close the capron lids and refrigerate overnight after cooling.

Korean pickled champignon recipe with carrots and chili

If you use the recipe for mushrooms, pickled in Korean with carrots and chili peppers once, you will forever refuse snacks sold in stores. Such a spicy dish can conquer even the finicky connoisseurs of mushroom snacks. You can make sure that the best reward for your labors will be the sincere praise of your satisfied family members.

• 1 kg of champignons;
• 500 ml of water for the marinade;
• 50 ml of vegetable oil;
• 1 tbsp. l soy sauce;
• ½ tbsp. l pomegranate sauce;
• 3 tbsp. l apple cider vinegar;
• 1 pod of chili pepper;
• 1 tsp ground coriander;
• Parsley;
• ½ tsp sesame seeds;
• 7 cloves of garlic;
• Salt to taste.

The recipe with a photo of cooking mushrooms, pickled in Korean, will help to conduct the process correctly.

Korean style mushrooms with vegetables

Pickled fruit bodies as an appetizer will not leave anyone indifferent, especially if they are champignons. In combination with vegetables, these mushrooms acquire an amazing taste and aroma.

The recipe for mushrooms, pickled in Korean, for those who appreciate mushroom dishes.

• 1 kg of mushrooms;
• 2 onions;
• 1 large carrot;
• ½ part red, yellow, green and orange bell peppers;
• Salt to taste;
• 2 tbsp. l soy sauce;
• 2 tbsp. l vinegar 9%;
• 2 pcs. cloves and allspice;
• 3 tbsp. l vegetable oil;
• 1 sprig of basil, dill, parsley.

1. Mushrooms are cut into 4 parts, boiled in salted water for 10 minutes, laid out in a colander to drain.
2. They are poured into a deep container and poured with soy sauce, mixed and left for 60 minutes.
3. Onions are chopped into rings, garlic slices, julienne peppers, carrots rubs on a Korean grater.
4. All vegetables are fried in oil over low heat for 10 minutes. and laid out in mushrooms.
5. Vinegar, sugar, salt and other spices are added, mixed, added, if necessary.
6. It is laid out in a plastic food container and put in the refrigerator for 5-6 hours, although 3 hours is enough.

Korean style mushrooms marinated with caraway seeds and sesame seeds

Spices such as caraway and sesame seeds will make mushrooms mushrooms, pickled in Korean, an appetizer with an original taste and aroma.

• 500 g of boiled mushrooms;
• ½ tbsp. l caraway seeds;
• 2 tsp sesame seeds;
• A pinch of coriander;
• 4 cloves of garlic;
• 2 tbsp. l soya sauce;
• 50 ml of vegetable oil;
• 2 tbsp. l 6% vinegar;
• 1 tsp ground black pepper;
• Salt and greens (any).

1. Combine the oil with the sauce, chopped herbs, crushed garlic, caraway seeds, vinegar, ground pepper and coriander, mix, add salt to taste.
2. Fry sesame seeds in a dry frying pan until a beautiful golden color, add to the marinade, mix.
3. Add sliced ​​mushrooms, mix well and leave in the refrigerator for a day. This appetizer goes well with boiled or fried potatoes.

How to cook Korean style mushrooms for winter

We offer a recipe on how to cook Korean style mushrooms for the winter. This snack can be stored in the basement or refrigerator for up to 10 months. But usually such a yummy is eaten within 2-3 weeks - you can see for yourself as soon as you open the first jar of mushrooms.

• 1 kg of mushrooms;
• 500 ml of water;
• 1 tbsp. l salts;
• ½ tbsp. l Sahara;
• 3 leaves of laurel;
• 7 cloves of garlic;
• 1 tsp coriander seeds;
• 5 peas of black and allspice;
• 4 cloves;
• ½ tbsp. l Korean seasoning;
• 2 tbsp. l vegetable oil;
• 50 ml of 9% vinegar.

Home-made mushrooms, marinated in Korean, can completely replace the appetizer that was previously bought in the store and decorate any feast.

1. Rinse the mushrooms, cut off the ends of the legs, add water and put on fire, let it boil and boil for 5-7 minutes., Fold in a colander to completely drain from excess fluid.
2. In a separate pan, cook the marinade: combine in the water all the spices and spices, except for vinegar and garlic, boil for 5 minutes.
3. Introduce the mushrooms, boil for 15 minutes, add the vinegar, add the sliced ​​garlic and boil for 10 minutes again.
4. Distribute the mushrooms in jars, pour hot marinade over strained gauze (you can not filter it), roll lids, turn over, insulate and, after cooling, put them in the basement or put in the refrigerator.
5. Store the workpiece in a well-ventilated area at a temperature not exceeding + 10 ° C.