Champignons in Korean, step by step recipe with photos which I want to offer you today is one of the delicious cold mushroom snacks that can be prepared both on the everyday and on the festive table. The technology of cooking such pickled mushrooms is very similar to the technology of cooking zucchini, eggplant and.
Mushrooms, just like the above vegetables, are first heat treated, boiled, and then marinated with carrots. In principle, according to this recipe, you can cook not only mushrooms, but also other mushrooms - or wild mushrooms. Especially tasty will be chanterelles, honey agaric, boletus and porcini mushrooms. Again, unlike champignons and oyster mushrooms, all wild mushrooms must be boiled for at least 45 minutes (better even longer).
Champignons in Korean at homex cook is very simple. Having spent 30 minutes on cooking, as a result you will have a delicious mushroom snack, which can be stored in the refrigerator for one week, but to be frank, for such a long time, it is unlikely to be delayed.
According to this recipe, homemade champignons in Korean are obtained with a sweet-sour taste, moderately salty, sharp and with a pronounced garlic aroma. In any case, this recipe you can always adapt to your tastes and preferences, adjusting the amount of salt, garlic, vinegar, sugar, as well as the amount and type of spices.
Ingredients:
- Champignons - 500 gr.,
- Carrots - 2 pcs.,
- Garlic - 1 head,
- Sugar - 1 tsp,
- Salt - 0.5 tsp.
- Spices - 5 gr.,
- Sunflower oil - 5 tbsp. spoons
- Apple vinegar - 3 tbsp. spoons
- Onion - 1 pc.,
- Parsley - a couple of twigs.
Korean Champignons - Recipe
Preparing all the ingredients, you can start cooking champignons in Korean. Wash champignons. In a saucepan, boil water. As soon as the water boils, dip the mushrooms in it. Boil them for 10 minutes with constant stirring.
Put boiled champignons on a plate and let cool. Now you need to decide what kind of appetizer you want to get - pickled champignons in Korean or whole slices. If the mushrooms are large and large in size, then it is best to cut them into 2-4 pieces, small mushrooms can be pickled whole. Since I had large champignons, I cut each mushroom into four pieces.
The second stage is cooking carrots in Korean. Peel the carrots. Grate it for cooking Korean carrot.
In a bowl of carrots, skip the garlic through a press.
Sprinkle spices. These can be either ready-made spices for Korean carrots, or a combination of spices that you like. This time I have a homemade black pepper, paprika, coriander and curry spice mix.
Separately prepare the dressing for Korean carrots. Pour sugar and salt into a bowl.
Pour in the sunflower oil and apple cider vinegar.
Mix sweet and sour sauce.
Pour them carrots.
Mix thoroughly. Korean carrots are ready.
Peel and dice the purple onion.
Wash and chop the parsley.
Boiled and shredded put in a bowl. Add Korean carrots to them. Then add the chopped parsley and onions.
Stir in the marinated champignons in Korean. That's all, tasty and fragrant mushroom snack is ready. It remains to give her time to be soaked.
In Korean, put it in a tray and refrigerate for 5-6 hours. These Korean-style pickled mushrooms are very tasty with baked potatoes or boiled rice. Before serving, you can sprinkle them with sesame seeds. Good appetite. I would be glad if this recipe for marinated champignons in Korean style you liked and will come in handy.
Champignons in Korean. A photo
Champignons in Korean You can cook a little differently, for example, without carrots and with the addition of soy sauce. For this recipe you will need a simple and affordable set of products.
Ingredients:
- Champignons - 500 gr.,
- Garlic - 3-5 cloves,
- Bay leaf - 2 pcs.,
- Soy sauce - 40 ml.,
- Water - 0.5 cups,
- Salt - on the tip of tsp.
- Spices: black peppercorns, coriander,
- Sugar - 1 tbsp. spoon,
- Vinegar - 3 tbsp. spoons.
Korean style champignons with soy sauce - recipe
Wash the mushrooms and boil them for 10 minutes. Throw in a colander and rinse with cold water. Peel the garlic, wash the parsley. Cook the marinade. Pour water into a bowl. Add soy sauce, vinegar, sugar, salt, black pepper, coriander. Add the bay leaves, garlic and finely chopped parsley. Boiled shift in a bowl in which you plan to marinate. Mushrooms pour the marinade. Leave them to marinate for at least 5 hours.
Ingredients:
- Champignons - 1 kg.,
- Carrots - 2 pcs.,
- Bulgarian pepper - 2 pcs.,
- Onions - 1 pc.,
For the sauce:
- Garlic - 1 head,
- Salt - 1 tsp,
- Honey - 1 tbsp. spoon,
- Vinegar 9% - 3 tbsp. spoons
- Olive oil - 0.5 glass,
- Spices for Korean carrots - 5-10 gr.,
Fast Korean Champignons - Recipe
Like previous recipes, champignons must be boiled. Peel the onions. Cut onion and bell pepper into thin strips. Shred carrots finely shredded grated on Korean carrot. In vegetable oil, save onions, peppers and carrots for 5-7 minutes.
Mix roasted vegetables in the same bowl with boiled champignons. Prepare the dressing by mixing the olive oil with the honey passed through the press with garlic, salt, vinegar and spices. Water the mushrooms with the vegetables dressing. Stir. Leave it to marinate for a few hours in a cold place.
Mushrooms
Description
Champignons in Korean for the winter are the most common canned mushroom snack, which can now be found even in the smallest grocery stores. At least at the store shelves, you can see ready-made salads consisting of pickled champignons and Korean carrots. However, many people prefer to cook such delicious mushroom preserves with their own hands at home. Spicy homemade Korean-style mushrooms are tastier and healthier. In addition, to marinate, you do not need to put a lot of time and effort, cooking always takes place quickly and successfully!
So, in this simple photo recipe with step-by-step instructions, we offer to cook marinated champignons in Korean style for the winter. Of these delicious mushrooms comes out not only excellent juicy snack, but also a wonderful additional ingredient that can be added to many dishes. Only one salad mushroom glade with champignons in Korean is worth something, and julienne made from such mushrooms is generally delicious. Also with this preparation, you can make fried potatoes, on everyday days it will be the best and most satisfying dish.
Our recipe for marinating mushrooms differs from other recipes in that we will marinate mushrooms at home with the addition of roasted sesame. This additional component will give the preservation a stunning taste and aroma. In this case, sesame is the highlight of our preparation, you will not find such yummy in stores.
So, let's proceed to cooking!
Ingredients
Steps
The creation of canned champignons in Korean will start with the preparation of marinade. To begin, prepare parsley and garlic. We rinse the first component under the tap and chop it very finely, while the second one is peeled, divided into cloves and chopped into small cubes. Combine chopped herbs and garlic in one deep bowl..
Add salt, bay leaf, coriander and peppercorns to the fragrant mixture. Next, pour a lot of vegetable oil and vinegar. Mix all the ingredients added to the bowl.
Now prepare the sesame. Get it out of the bag and place it on the bottom of a pre-heated pan. Fry grains until golden.
After roasting the sesame seeds, send them to the mixture of spices and mix the resulting mass well.
Bring champignon mushrooms to the desired state. First, we wash them in several approaches, and then we will surely cut off the damaged areas from the mushrooms.
Boiled mushrooms mix with previously cooked marinade. Now, if the appetizer is not prepared for the winter, then at this stage it should be sent to the fridge for overnight to insist, and the very next day it can be safely served at the table.
However, in order to preserve pickled mushrooms for the winter, after combining with the marinade, they must be packaged in sterile jars, which must be sealed afterwards. In any case, for a full impregnation of the marinade snack will take no more than a day. Delicious Korean champignons are ready for winter.
Enjoy your meal!
I envy those who live in the forest zone, have the opportunity to walk around the forest in search of mushrooms, real mushrooms ... But what about being a person like me living in the steppe zone ?! We have to put up with it and, taking a basket in hand, a bag, go for mushrooms ... to the supermarket.
Certainly not from the forest, but what to do? If to rephrase the proverb, then without fungus and champignon is a white mushroom. A favorite dish of them, which is prepared with us very often, it is - marinated champignons in Korean, the recipe of which you will find below.
Believe, having prepared them once, you will cook them again and again. In our family, not only champignons are eaten, but also marinade, isn't this proof ?!
Ingredients for 5 servings:
fresh champignons - 0.5 kg
water - 0.7 l
for marinade:
Vegetable oil - 50 ml
vinegar 6% - 2 tablespoons
soy sauce - 1 tablespoon
ground coriander - 1 tsp
bitter pepper - 1 pod
bay leaf - 2 pieces
parsley - 1 bunch
black pepper - 1/6 tsp
sesame - 15 g
garlic - 1 head
salt - to taste.
Recipe for marinated champignons:
Mushrooms wash well. True, champignons grown in the mushroom shop are usually clean, but they were all transported, lay in the store, so it will not be superfluous. Put the washed champignons in a deep pan, pour water (do not pay attention to the fact that the mushrooms will emerge, there is enough water), salt to taste and put on a strong fire. Bring to a boil, reduce the heat to medium and cook the mushrooms for 20 minutes.
While the mushrooms are boiling, cook the marinade. Pour vegetable oil into a deep cup, add soy sauce and table vinegar. Finely chopped parsley, ground coriander, black pepper, bay leaf, bitter pepper, finely chopped garlic also add and mix everything. Try marinade, season with salt to taste
In a dry frying pan fry the sesame, stirring constantly with a spoon, until golden brown. Warning - sesame roasted very quickly, do not overcook!
Add roasted sesame to the marinade, mix.
Cooked hot champignons out of the pan with a slotted spoon, so that the glass is water. Or just throw the champignons in a colander. Mushrooms put in a cup with marinade.
Mix well so that the mushrooms are well marinated.
Cover the cup with pickled mushrooms with a lid, put on a cold for at least 8 hours. It is advisable to mix the champignons several times in the process of marinating.
Some tips:
It is better to choose champignons of the same size;
- Better fit champignons of medium size;
-marinated champignons can be served as a separate appetizer, and can be used as an ingredient in salads.
Step 1: wash and clean the mushrooms.
For marinating it is better to choose fresh mushrooms of the same size. Wash the champignons under cool water and place on a towel so that they do not absorb excess moisture. You do not need to clean the mushrooms, just gently knock the leg over with a knife and cut off the weathered edge.
If the mushrooms are small, then we marinate them entirely. If the mushrooms are medium in size, it is better to cut them in half. Large mushrooms are better not to take. Step 2: Boil the mushrooms.
Put the mushrooms in a large enough pan and fill with cold water so that they are covered a couple of centimeters. Put on the fire, bring to a boil. 
As soon as the mushrooms boil, reduce the heat and boil the mushrooms 10-15 minutes depending on the size. Ready mushrooms remove from heat and leave to cool right in the broth. Step 3: prepare the other components.
Bulgarian pepper cut along on 2 parts, remove the core and the stem. 
Cut into strips. Onions clean and cut into thin half rings. 
We also peel the carrots and cut them into strips or rub them on a grater for the Korean carrot. 
Heat some vegetable oil in a frying pan and fry onions and carrots on low heat until the onions are transparent. Step 4: prepare the marinade for mushrooms.
In a saucepan, mix all the ingredients of the marinade: olive oil, soy sauce, vinegar, salt, sugar, ground pepper. There we squeeze out the juice from half a lemon and rub on a small grater a little zest. Garlic skip through a press or very finely chop with a knife. Add to marinade. We add half a cup mushroom broth. Put the marinade on the fire and bring to a boil, but do not boil. Stir to dissolve sugar and salt. Step 5: Pour the mushrooms with marinade.
Mushrooms throw back in a colander and give to drain. Pour them back into the pan, in which they were cooked. Add chopped bell pepper and passaged vegetables. Fill it all with hot marinade, add black pepper and bay leaf. 
Leave the mushrooms until cool. As soon as the mushrooms cool down, put them in the fridge for a day. Step 6: Serve pickled champignons in Korean.
Having stood a day in the refrigerator, our mushrooms are ready. They are perfect as a snack under chilled vodka. Before serving, pull the mushrooms out of the saucepan with a skimmer, put it in a salad bowl or serving plate, lightly tap with fresh finely chopped greens. In addition, marinated mushrooms can be used in various salads, or even baked goods. Enjoy your meal! For marinating, it is better to choose young mushrooms that have not yet opened. As a separate snack, small mushrooms will look best - then they do not need to be cut.
Champignons are very delicate mushrooms and quickly take in the water, if you soak them. This is often used by unscrupulous sellers to "weight" mushrooms. It is very easy to check the champignons for water, just press your finger on the mushroom cap. If the cap is resilient and resists pressure - champignons are fresh and natural, if a dark, moist recess remains after a finger, then, most likely, the mushrooms dried up and they were tried to regain freshness with water.
Korean cuisine, spicy and spicy, is characterized by a distinctive original approach to the preparation of various national dishes with a wide use of spices (mainly hot red pepper, garlic and coriander). Koreans love and use many foods for food (familiar and familiar to us), including mushrooms.
Let us tell you how to cook champignons in Korean, of course, and some other mushrooms (for example, oyster mushrooms, which are very beloved by the Far Eastern peoples) can be prepared in the same way. Of course, it is better to use mushrooms grown artificially or collected in places whose ecology does not cause you to doubt.
One of the most popular cooking methods in the Korean culinary tradition is pickling (during which the main product is fermented under the influence of the active ingredients of the marinating composition, resulting in a change in its taste, smell and, in part, its structure).
The recipe for marinated champignons in Korean
- fresh champignons - about 300-500 g;
- garlic - 3-4 cloves;
- coriander seed (ground);
- sesame seed - 20 g;
- vegetable oil (preferably sesame or mixed with sesame) - 50-80 ml;
- quality soy sauce (which usually costs a lot) - 1-2 tbsp. spoons;
- natural fruit vinegar - 3 tbsp. spoons;
- carnation - 2-3 inflorescences;
- red hot pepper - 1 pc .;
- different fresh greens - 1 pc .;
- salt - to your taste;
- peas - 5-8 pcs.
Cooking
We choose medium-sized young champignons of approximately the same size. We wash them, boil for 20 minutes in slightly salted water and throw mushrooms in a colander to drain the water.
Cooking marinade. Mix vinegar with vegetable oil and add not too finely chopped sweet and bitter pepper, garlic, herbs, ground and unmilled spices. Stir well. Sesame roasted in a dry pan separately and also add to the marinade.
Put the champignons in a glass, ceramic or enameled container without flaws. Fill the mushrooms with marinade, close the container with a lid and leave it in a cool place for 12 hours. In the process of marinating it will be nice to mix 2-4 times. If you marinate oyster mushrooms, you can not even boil them (since these mushrooms are edible and raw). Just chop the oyster mushrooms not too finely and fill with marinade. Minimal pickling time of sliced oyster mushrooms is 2 hours. Whole mushrooms marinate for at least 8 hours.
Adding lemon juice to the marinade, of course, only improves its taste and gives a more pleasant smell.
Such a dish as with Korean carrots was invented in the tradition of kore-saram (the cuisine of Koreans living in the former USSR, in some way, differs from the authentic original Korean culinary traditions).
Marinated champignons with carrots in Korean
Ingredients:
- fresh medium-sized champignons - 1 kg;
- carrots (medium size) - 1-2 pcs .;
- onion - 2 pcs .;
- garlic - 3-5 cloves;
- red sweet pepper - 2 pcs .;
- hot red pepper - 1 pc .;
- vegetable oil (ideally sesame) - 100 ml;
- natural vinegar - 3 tbsp. spoons;
- coriander seed - 1 tbsp. spoon;
- fresh greens;
- salt;
- sugar.
Cooking
Boil the washed champignons for 10-20 minutes in slightly salted water, rinse with boiled water and lay down in a colander. Cut the carrots into thin strips (or rub them on a special grater for Korean carrots). 
Onion cut into half rings or quarters into rings. Fry onions and carrots in a pan in vegetable oil. Add sweet and hot peppers and fry all together, stirring for 3-5 minutes more.
Put in the container (glass, ceramic or enameled) champignons, cut not too small. Add spices, salt, sugar, vinegar, oil, coarse garlic and greens. Mix and wait 2 hours. For food, do not forget to chomp (Korean tradition), thus expressing your pleasure.