Spicy champignons marinated in Korean style

All fruiting bodies are equal in nutrients 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 delicious, many culinary specialists consider champignons marinated in Korean. Such a spicy dish will decorate any festive feast and “dilute” the daily menu of the family.

We present to your attention several recipes for cooking champignons marinated 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 follow the advice of experienced chefs.

Instant mushrooms marinated in Korean style with onions

Many housewives are sure that there is simply no better snack than champignons marinated in Korean in a quick way (just 2-3 hours before the arrival of guests). Having prepared the dish once, you will often pamper your household and friends with delicious mushrooms.

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

The recipe for quick preparation of champignons marinated in Korean is described below in detail.

1. Prepare the mushrooms: peel, cut off the tips of the legs, rinse and put in an enamel pan.
2. Pour cold water and boil without salt for 15 minutes. on low fire.
3. Throw on a sieve or put in a colander, let cool, drain well and you can squeeze out a little with your hands.
4. Peel, wash and cut the onion and garlic: 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 in vinegar, vegetable oil, ground pepper and coriander, mix well again 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 (can be served with marinade).

Korean-style marinated mushrooms with carrots and bell peppers

Korean-style marinated mushrooms with carrots is a dish that will appeal even to those who are not enthusiastic about mushrooms.

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

Korean-style marinated mushrooms with carrots are suggested to be cooked as described in the step-by-step recipe.

1. Boil the peeled mushrooms in salted water for 15 minutes. and leave to cool in the broth.
2. Onions, carrots and garlic, peel, rinse and chop: carrots on a Korean grater, onions in thin quarters, garlic in small cubes.
3. Cut the pepper into noodles, combine with vegetables, put in a preheated pan with 50 ml of oil and simmer (in no case fry) for 5-6 minutes. on low fire.
4. Mix the remaining oil, all spices and spices, pour in 3-5 tbsp. l. mushroom broth and combine with vegetables.
5. Heat the marinade over low heat until the crystals dissolve.
6. Enter the mushrooms, mix and put in jars.
7. Close with nylon lids and after cooling, refrigerate overnight.

Recipe for champignons marinated in Korean style with carrots and chili peppers

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

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

A recipe with a photo of cooking champignons marinated in Korean will help you to carry out the process correctly.

Korean marinated champignons with vegetables

Pickled fruiting 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 cooking champignons marinated in Korean is for such connoisseurs of mushroom dishes.

• 1 kg of mushrooms;
• 2 onions;
• 1 big carrot;
• ½ each red, yellow, green and orange bell peppers;
• Salt to taste;
• 2 Art. 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 cut into rings, garlic into slices, pepper into strips, carrots are rubbed 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, salted, if necessary.
6. It is laid out in a plastic food container and placed in the refrigerator for 5-6 hours, although 3 hours is enough.

Korean marinated champignons with cumin and sesame seeds

Spices such as cumin and sesame will make Korean marinated champignon mushrooms an appetizer with an original taste and aroma.

• 500 g of boiled mushrooms;
• ½ st. l. cumin;
• 2 tsp sesame;
• a pinch of coriander;
• 4 garlic cloves;
• 2 st. l. soy sauce;
• 50 ml of vegetable oil;
• 2 tbsp. l. 6% vinegar;
• 1 tsp ground black pepper;
• Salt and herbs (any).

1. Combine the oil with the sauce, chopped herbs, crushed garlic, cumin, 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 champignons marinated in Korean for the winter

We offer a recipe on how to cook champignons marinated in Korean for the winter. Such a snack can be stored in the basement or refrigerator for up to 10 months. But usually such 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 Art. l salts;
• ½ tbsp. l. Sahara;
• 3 laurel leaves;
• 7 cloves of garlic;
• 1 tsp coriander seeds;
• 5 peas of black and allspice;
• 4 Cloves;
• ½ st. l. Korean seasoning;
• 2 tbsp. l. vegetable oil;
• 50 ml of 9% vinegar.

Home-cooked champignons 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 tips of the legs, pour water and put on fire, let it boil and boil for 5-7 minutes, put it in a colander to completely drain from excess liquid.
2. In a separate saucepan, prepare the marinade: combine all the spices and spices in water, except for vinegar and garlic, boil for 5 minutes.
3. Enter the mushrooms, boil for 15 minutes, pour in the vinegar, add the garlic cut into slices and boil again for 10 minutes.
4. Distribute the mushrooms in jars, pour hot marinade strained through gauze (you can not filter), roll up the lids, turn over, insulate and, after cooling, take them to the basement or put them in the refrigerator.
5. Store the workpiece in a well-ventilated area at a temperature not exceeding +10°C.