Korean champignons at home: recipes with photos

Korean champignons are a great option for a dish suitable for any event. The fruits absorb various seasonings quite strongly, which makes the appetizer fragrant and tasty. In addition, the dish is low in calories and contains many useful components.

How to make champignons in Korean

Korean champignons are in the golden mean between salad and cold appetizer. The dish has received international recognition due to the abundance of taste. In addition, champignons have a dense structure, which allows them to retain their shape when processed with acetic acid. A Korean-style dish should be prepared long before serving, as the fruits must be soaked in marinade. There are many successful mushroom recipes. Each of them has a different set of ingredients and seasonings. Of no small importance is the time the product is kept in the marinade.

Before preparing snacks, increased attention should be paid to the choice of the main component. Mushrooms should be smooth, white and undeformed. There should be no dents when pressed. The smell of mold and dark spots are serious reasons for not buying. It is advisable to purchase the product in trusted places.

If mushrooms are collected by hand, attention should be paid to the place of collection. It should not be located near roads and industrial facilities. In this case, a large amount of toxins is concentrated in the mushrooms.

Korean champignon recipes

Marinating champignons in Korean at home is not difficult at all. At the same time, they turn out to be much tastier than the purchased product. To prepare the dish, you should prepare a cutting board, a deep container, a saucepan and cutlery. In addition to mushrooms, additional ingredients may be required. It is permissible to put an appetizer on the table only a few hours after preparation. It is also possible to roll up dishes for the winter.

Korean classic champignon mushroom recipe

The traditional version has always been considered the most popular. Marinated instant champignons in Korean are among the most popular snacks in the world. They are easy to prepare and can be combined with any side dish and drinks.

Ingredients:

• 350 g champignons;
• 2 laurel leaves;
• 25 ml of acetic acid;
• ½ tsp cilantro seeds;
• 3 st. l. sunflower oils;
• 3 garlic cloves;
• a pinch of granulated sugar;
• 1 tsp. salts;
• 1,5 Art. l soy sauce.

Algorithm cooking:

1. Mushrooms are thoroughly cleaned and placed in a pot of water. They need to be cooked within 15 minutes.
2. Ready champignons are placed in a separate bowl. The rest of the bulk ingredients are sent there. Garlic must first be crushed with a press.
3. Sunflower oil is mixed with vinegar and soy sauce. Thoroughly mixed mixture is added to the mushrooms.
4. Close the lid and hide in the refrigerator for 12 hours.

Fried champignons in Korean

Fried champignons are no worse than boiled ones. An appetizer prepared using this technology can be used as an independent dish. It is cooked in a stir fry style. A characteristic feature is considered a crispy texture and a pronounced aroma. The main condition for preparing snacks is to quickly fry the ingredients in a hot frying pan.

Components:

• 350 g champignons;
• 40 ml of soy sauce;
• 55 ml sunflower oil;
• 1 bulb;
• 20 ml of acetic acid;
• half a hot chili pepper;
• 1 carrots;
• Xnumx ginger;
• 10 g sesame;
• Xnumx g of granulated sugar.

Stages of preparation:

1. Ginger and pepper are fried in a hot frying pan, after which they are removed in a separate bowl.
2. Chopped onions, carrots and champignons are thrown into the same container.
3. Five minutes later, pour in acetic acid and soybean sauce. Then sugar is added.
4. Before eating, mushrooms are decorated with sesame seeds.

Korean Pickled Mushroom Recipe

The taste of Korean appetizers directly depends on the composition of the marinade. When preparing it, it is necessary to strictly observe the proportions of the ingredients.

Ingredients:

• 80 g carrots;
• 250 g of mushroom product;
• 70 g of onions;
• 1 tsp crushed red pepper;
• 1 tsp brown sugar;
• 3 art. l. soybean sauce;
• 0,5 tsp cilantro seeds;
• 5 g of ginger root;
• ¼ tsp black allspice;
• 15 g of garlic;
• 1,5 tbsp. l. balsamic vinegar;
• salt and herbs to taste.

Execution steps:

1. Mushrooms are washed under water, thoroughly cleaning from dirt. Then they are placed in a pot of water and put on fire. The duration of cooking does not exceed 10 minutes.
2. Carrots are peeled and chopped on a coarse grater. To it add onion, cut into half rings and garlic, crushed by a press.
3. Salt is poured into a bowl with vegetables, after which the mixture is left for 10 minutes.
4. Boiled mushrooms are cut into quarters and added to the vegetable mixture.
5. Coriander is crushed in a mortar to a powder. Together with other spices, it is added to mushrooms.
6. Pour a mixture of balsamic vinegar, sunflower oil and soybean sauce into the container. The appetizer is sent to marinate in the refrigerator for two hours.
7. Before use, the dish is sprinkled with herbs.

Korean champignons with carrots

Marinated champignons with Korean carrots have become a truly traditional combination. Not a single gourmet can resist the spicy notes in the taste of a Korean snack.

Components:

• 450 ml of water;
• 400 g carrots;
• 600 g mushrooms;
• ½ tsp red pepper;
• 6 st. l. sunflower oils;
• ½ tsp salt;
• 1 bay leaf;
• 1 onions;
• 5 peas of black pepper;
• 2,5 st. l. 9% table vinegar;
• 4 cloves of garlic.

Cooking process:

1. Mushrooms are cleaned, cut into strips and sent to boil for 10 minutes.
2. Seasonings, bay leaf and table vinegar are added to ready-made champignons.
3. After removing from heat, they are left aside until completely cooled.
4. Carrots are rubbed on a coarse grater into strips. It must be rubbed with your hands so that it releases the juice. Then it is mixed with salt and granulated sugar. After 15 minutes, chopped coriander, paprika, black pepper and garlic squeezed in a press are placed in a bowl.
5. Spread the carrots on a hot frying pan, stirring occasionally.
6. In a separate container, fry the onion cubes, and then add them to the carrots.
7. Mushrooms are placed in a pan, mixed with carrots. Close the lid after three minutes of cooking.
8. The cooled dish is allowed to brew in the refrigerator for at least six hours. It must be consumed cold.

Korean champignons with sesame seeds

Whole champignons are prepared in Korean style with the addition of sesame seeds. The recipe is very simple to prepare, but despite this, it deserves special attention.

Components:

• 3 garlic cloves;
• 350 g champignons;
• 2 Art. l soy sauce;
• 30 ml of vinegar;
• 2 laurel leaves;
• ½ h. l. Sahara;
• 1 tsp. salts;
• 2 st. l. sunflower oils;
• 2 Art. l. sesame seeds.

Recipe:

1. Mushrooms washed from dirt are boiled in boiled water for no longer than 16 minutes.
2. All seasonings and liquid ingredients are mixed in a separate container.
3. Mushrooms get rid of excess moisture.
4. Sesame seeds are carefully fried in a hot frying pan without adding sunflower oil.
5. The prepared marinade is poured into the mushrooms and sesame seeds are poured. Everything is thoroughly mixed. The snack is sent to the refrigerator for 2-3 hours.

Mushrooms in Korean for the winter in jars

Korean mushrooms are often harvested for the winter. In this case, the shelf life of the product is one year.

Components:

• 2 garlic cloves;
• 2 tsp sesame;
• 300 g champignons;
• 1,5 tbsp. l. vinegar;
• 3 sprigs of parsley;
• 4 grains of black pepper;
• 0,25 tsp coriander;
• 2 st. l. sunflower oils;
• 1 bay leaf;
• salt – to taste.

Principle of preparation:

1. Peeled mushrooms are soaked in water, then left on fire for 16 minutes.
2. At this time, you should start cooking the marinade. Finely chopped parsley and garlic are placed in a separate container. Vegetable oil, coriander, pepper, salt and bay leaf are added to them.
3. The next step is to pour acetic acid. The mixture is gently stirred.
4. Sesame seeds are fried in a dry heated frying pan until golden brown, after which it is added to the marinade.
5. Boiled champignons are soaked in the prepared liquid and left for a couple of hours.
6. Glass jars are placed in the oven for sterilization. Then a workpiece is laid in them, after which the lids are twisted.

Spicy champignons in Korean

Components:

• 1 kg of mushrooms;
• 4 laurel leaves;
• 100 ml sunflower oil;
• 1 tsp ground red pepper;
• 2 Art. l sugar;
• 1 Art. l salts;
• 1 tsp coriander;
• turmeric – to taste;
• 100 ml of rice vinegar;
• 1 tsp black pepper.

Cooking process:

1. Mushrooms are washed thoroughly, then placed in a container filled with water with a bay leaf. After boiling, the product is cooked for about 9-10 minutes.
2. Boiled mushrooms fall asleep with spices. From above they are watered with heated sunflower oil. Vinegar, granulated sugar and salt are added to the dish. All components are carefully mixed together.
3. The container with pickled fruits is put into the refrigerator for the whole night.

Korean mushrooms with soy sauce

Soy sauce is one of the main ingredients in a Korean dish. When using it, be careful with salt. There is a high risk of oversalting the snack.

Components:

• 1 kg of small champignons;
• 150 ml of soy sauce;
• 80 ml 90% vinegar;
• 4 garlic cloves;
• 1,5 tsp. salts;
• 1 bag of seasoning for carrots in Korean;
• 2,5 st. l. Sahara.

Recipe:

1. Mushrooms are boiled for about 20 minutes over medium heat. After boiling, the foam must be removed from the surface.
2. The rest of the ingredients are combined in a deep bowl. Garlic must be minced with a garlic press.
3. Boiled mushrooms are cut in half, and then poured with marinade and put in the refrigerator overnight.

Korean champignons with chili pepper

Fans of savory dishes will love the Korean-style preparation with the addition of chili peppers. If necessary, its amount in the recipe may vary.

Ingredients:

• 1 pod of chili pepper;
• 1,5 kg of champignons;
• 100 ml of sunflower oil;
• 1 tsp. salts;
• a pinch of ground coriander;
• 10 cloves of garlic;
• 1 bulb;
• 2 carrots;
• 3 art. l. vinegar.

Cooking process:

1. The mushrooms are boiled for 10 minutes and then dried with a paper towel. They are then cut into quarters.
2. Vegetables are ground in any suitable way and placed in a pan along with seasonings.
3. After five minutes of keeping on fire, champignons are added to them.
4. At the end of cooking, acetic acid is poured into the appetizer, mixed actively and set aside.
5. After five hours, it is allowed to be served to guests.

Korean champignons with onions

The recipe for a cold appetizer of champignons in Korean with onions is considered less common. Despite this, the dish is very tasty and healthy.

Ingredients:

• 2 bulbs;
• 700 g mushrooms;
• 7 cloves of garlic;
• 50 ml of acetic acid;
• Xnumx bunch of parsley;
• salt, coriander, black pepper – to taste;
• 100 ml of sunflower oil.

Recipe:

1. Mushrooms are boiled for 14 minutes at reduced power. In finished form, they are placed in a colander to get rid of unnecessary liquid.
2. Finely chopped garlic and onion are mixed in a separate plate, after which vinegar, oil, pepper and coriander are added.
3. The finished marinade is mixed with mushrooms, then the dish is put in the refrigerator for two hours. If the workpiece stands all night, its taste will become even more saturated.
4. Chopped greens are added to the appetizer immediately before use.

Korean mushrooms with cauliflower and coriander

Delicate mushroom flavor perfectly sets off the combination of cauliflower with coriander. A dish prepared on the basis of these components is crispy and moderately spicy. The recipe with a photo of Korean champignons with cauliflower perfectly illustrates how easy the appetizer is to prepare.

Ingredients:

• 700 g cauliflower;
• 200 ml of table vinegar;
• 50 ml of sunflower oil;
• 1 carrots;
• 150 grams of sugar;
• 1 L of water;
• 2 Art. l salts;
• pepper, paprika, coriander, bay leaf – to taste.

Recipe:

1. Soak cabbage in cold, slightly salted water. Then it is carefully divided into inflorescences.
2. Mushrooms are boiled for 10-15 minutes.
3. Carrots are peeled and grated, after which they are lightly fried.
4. A marinade is prepared from seasonings, vinegar and sunflower oil. They are poured with vegetables mixed with mushrooms. Everything is thoroughly mixed and stored in the refrigerator.
5. After 2-3 hours, the dish becomes ready to eat.

Korean mushrooms with vegetables

Korean champignons can be combined with almost any kind of vegetable. They are often cooked together with zucchini and tomatoes. To understand the principle of cooking champignons in Korean, just watch the video or read the photo recipe.

Ingredients:

• 2 the tomato;
• Xnumx bunch of parsley;
• 60 ml of soy sauce;
• 30 ml sunflower oil;
• 1 squash;
• 200 g champignons;
• 2 cloves of garlic;
• 2 tsp Sahara;
• 15 ml balsamic vinegar;
• 7 g cilantro seeds.

Cooking process:

1. Mushrooms are boiled until tender in lightly salted water. Then they are crushed into small strips.
2. Zucchini is peeled and seeds are peeled, then cut into cubes and lightly fried in oil. After 10 minutes, cover the pan with a lid so that the product reaches full readiness.
3. In a separate bowl mix the rest of the ingredients. Tomatoes are cut into cubes. Garlic can be crushed with a knife or a special press.
4. All components are mixed, covered with a lid and put in the refrigerator. It is advisable to periodically stir the salad for a better distribution of spices.
5. Five hours later, a snack is served at the table.

Korean champignon calories

Eating Korean mushrooms does not contribute to weight gain. This is due to their low calorie content. It is 73 kcal per 100 g. Despite this, the dish is considered very nutritious. It contains:

• 3,42 g protein;
• 2,58 g carbohydrates;
• 5,46 g of fat.

Proponents of proper nutrition try to consume it in limited quantities due to the abundant content of spices.

Conclusion

Korean champignons are a favorite salad of most gourmets. But it is strongly discouraged to abuse them. You should also limit its use to people with chronic diseases of the digestive system.