Korean champignons for the winter and for every day

Korean champignons are one of the most delicious cold mushroom appetizers that can be prepared not only on the festive table, but also on weekdays to diversify the menu.

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

It is worth saying that Korean-style mushrooms are pickled both for the winter and for every day. Opening a jar of such a snack in winter, the aroma will spread throughout the house, calling the household for dinner.

Korean champignons without carrots

Cooking champignons in Korean without adding carrots is the easiest recipe. Mushrooms are sweet and sour, slightly spicy, with a pronounced smell of garlic.

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

Use a simple step-by-step recipe with a photo of cooking champignons in Korean, which will simplify your efforts.

Korean marinated champignon appetizer recipe with carrots

Korean marinated champignons with carrots go well 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;
• 1 st. l. salt and sugar;
• 2 tbsp. l. 9% vinegar;
• 5 peas of allspice and black pepper;
• 2 laurel leaves.

Marinade for carrots:

• 400 g carrots;
• 1 Art. liter. sugar;
• ½ tsp salt;
• 1 bulb;
• 2 tbsp. l. 6% vinegar;
• ½ tsp. coriander, black ground pepper and paprika;
• 4 cloves of garlic;
• 3 st. l. vegetable oils.

The recipe for cooking champignons 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, peppercorns and bay leaf, let boil for 10 minutes.
3. Turn off the heat and leave the mushrooms in the marinade until cool.
4. Grate the carrots on a Korean grater, add salt and sugar to it, rub lightly 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 frying pan, pour over the carrots and mix immediately.
7. Fry the onion cut into small cubes until slightly golden and add to the carrots.
8. Catch the mushrooms with a slotted spoon, add to the carrots and mix.
9. Put the whole mass in a plastic bucket, cover with a lid and refrigerate for 3-4 hours.

Korean champignons with instant onion

Instant Korean champignons can be made right before the arrival of guests. Everything will depend on your desire and the chosen spices for marinating.

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

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

1. Mushrooms are washed, boiled in boiling water for 15 minutes, leaned back in a colander, left to drain, then cut into a convenient way for you.
2. Peeled garlic and onion are finely chopped and combined with mushrooms.
3. The oil is heated in a frying 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 cook champignons in Korean with soy sauce

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

• 700 g champignons;
• 5 cloves of garlic;
• 1/3 tsp. cumin and sesame;
• 50 ml of vegetable oil;
• 4 Art. liter. apple cider vinegar;
• 3 Art. l soy sauce;
• 1 bunch of parsley;
• 8 peas of black pepper;
• 5 peas of sweet pepper;
• Salt – to taste;
• 3 laurel leaves.

At home, the recipe for cooking champignons in Korean is easy to follow if you follow the step-by-step description.

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

Korean champignon mushroom recipe with carrots and chili peppers

There is probably no such person who would not love Korean-style carrots. Try to surprise your household and cook champignon mushrooms with carrots in Korean style, and even with chili peppers.

• 1 kg of champignons;
• 1 carrots;
• 2 bulbs;
• 5 cloves of garlic;
• ½ chili pepper;
• Salt to taste;
• 100 ml of vegetable oil;
• 1 Art. liter. sugar;
• 1 tsp ground coriander;
• 3 tbsp. l apple cider vinegar.

The recipe for cooking mushrooms in Korean is very simple if you follow the description of the process.

1. Mushrooms are boiled for 15 minutes, laid out on a kitchen towel and cooled.
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. Roasted for 5 min. over low heat, diced chili peppers are added, vinegar is poured in, sugar is poured in, coriander and salt are added to taste.
5. The whole mass is fried for 5 minutes. over low heat and pour into the mushrooms.
6. It is gently mixed and after cooling it is put in the refrigerator overnight, although after 5-6 hours the snack is ready.

How to pickle champignons in Korean with vegetables

This spicy appetizer is sure to please lovers of spicy oriental dishes. How should you marinate champignons in Korean with vegetables to decorate the festive table with a spicy dish?

• 600 g champignons;
• Eggplant 3;
• 1 carrot and onion each;
• 200 ml of vegetable oil;
• 100 ml apple cider vinegar;
• 2 Art. liter. sugar;
• 1 Art. l salts;
• 7 cloves of garlic;
• 1 tsp. ground black pepper and coriander.

Find out how to make Korean style mushrooms with vegetables from the step-by-step description of the recipe.

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

How to make mushrooms with cauliflower and coriander in Korean

On the market, Korean-style pickled cauliflower with mushrooms is quite expensive. We offer to cook champignons with cauliflower in Korean at home, and make sure that the appetizer is no worse than the purchased one, and even vice versa.

• 700 g cauliflower;
• 500 g champignons;
• 1 carrots;
• 4 cloves of garlic;
• 200 ml 9% vinegar;
• 1,5 Art. l salts;
• 2 Art. liter. sugar;
• 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 laurel leaves.

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

1. Boil the mushrooms for 10 minutes, put them in a colander and, after cooling, cut into strips.
2. Disassemble the cabbage into inflorescences, put in a saucepan, pour water and boil for 5 minutes.
3. In a separate saucepan, let the water from the recipe boil, add sugar, salt, oil, vinegar and boil for 3 minutes.
4. Pour the cabbage inflorescences 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 to marinate.
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 champignons with carrots and sesame seeds

We offer a recipe for cooking champignons in Korean with carrots and sesame seeds. The taste of a spicy dish will pleasantly surprise you and, having tried it once, you will never refuse to cook it again.

• 800 g champignons;
• 1 onion head;
• 1 carrots;
• 1 bell pepper;
• 4 tbsp. l. vegetable oil;
• Salt – to taste;
• 1 Art. liter. sugar;
• 20 g sesame seeds;
• 2 tbsp. l. vinegar 9%;
• 4 garlic cloves;
• ½ tsp ground coriander and ground black pepper.

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

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

Champignons more Korean in the winter: snack recipe with video

The recipe for cooking champignons in Korean for the winter is one of the most popular among 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 onions;
• 1 kg carrots;
• 15 cloves of garlic;
• 2 hot peppers;
• 2 packs of Korean seasoning for vegetables;
• 350 ml refined vegetable oil;
• 200 ml of table vinegar 9%;
• 9 tsp. salts;
• 7 tbsp. l. sugar (no slide).

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

1. Mushrooms combine in one large enameled container with grated carrots on a Korean grater, add salt and sugar, mix.
2. Add Korean vegetable seasoning and mix thoroughly again.
3. Peel the onion, add it to the hot oil in a frying pan and fry until a slight blush.
4. Pour into mushrooms, mix, add crushed garlic, hot pepper cut into thin quarters, pour in vinegar.
5. Stir, arrange in sterilized jars, cover with lids and put in a saucepan with warm water (be sure to put a small kitchen towel on the bottom of the saucepan).
6. Sterilize in boiling water for 30 minutes, roll up, turn upside down and cover with a blanket.
7. Allow jars with mushrooms to cool completely and take out to a cool room. Store mushroom appetizer in Korean for no more than 10 months.