Everyone is used to Korean carrots or carrots, but the recipe for champignons in Korean is quite fresh and not beaten. Pickled mushrooms are an excellent cold appetizer that is relevant at any time on the festive table, at a picnic, and just as a delicious addition to dinner. The active cooking process is not very complicated and quite fast. True, marinating will take a couple of hours. Therefore, it is better to make an appetizer in the evening, so that Korean marinated champignons are ready in the morning. Korean-style carrots perfectly complement the taste of mushrooms. This appetizer has a spicy taste and unobtrusive garlic aroma. You can store it in the refrigerator for a whole week, or you can roll it up in jars for the winter. To cook Korean-style champignons at home, you will need young mushrooms - they will be more tender and crispy. Greenhouse oyster mushrooms can be used instead of champignons.
Ingredients:
- 500 grams of champignons;
- 1-2 pieces of carrots;
- 4-5 cloves of garlic;
- 1 tsp Sahara;
- 0.5 tsp salt;
- 5 grams of spices for Korean carrots;
- 5 tbsp sunflower oil;
- 2 - 3 tbsp. apple cider vinegar;
- 1 onion;
- a few branches of greenery.
Korean champignon recipe
1. We wash the mushrooms under running water with a clean dish sponge or brush. We send the mushrooms to boiling water and cook for 10 minutes, while stirring occasionally.
2. After the specified time, we take out the mushrooms on a plate. We are waiting for them to cool down. Mushrooms of small sizes can not be cut, and it is advisable to cut larger mushrooms into slices or cubes.
3. Let's cook carrots. There is a more detailed Korean carrot recipe. We wash and clean juicy and bright root crops, rub on a special grater for Korean carrots.
4. Grind the garlic with a press. Mix with grated carrots.
5. Add spices or a prepared spice mix specifically for Korean dishes. The mixture usually includes: black and red pepper, coriander, granulated garlic, paprika, turmeric. Some manufacturers add bay leaf, marjoram, basil, parsley, dill, mustard seeds for taste.
6. Pour salt and sugar into a separate container. Add 3 tbsp. apple cider vinegar and 3 tbsp. boiled water. Mix marinade.
7. Pour carrots over them, add odorless vegetable oil and mix.
8. Peel and chop onions. We wash the greens and finely chop.
9. Combine champignons, carrots, onions and herbs in one bowl.
Here are such delicious and fragrant champignons in Korean, the recipe at home will pleasantly surprise you with its ease of preparation and delicious result. It remains only to shift everything into a glass jar, close the lid and send for 1 - 1.5 hours in the refrigerator. So mushrooms and carrots are better saturated with hot spices and marinated. You can store the snack in the refrigerator for about a week.
We spread the chilled salad with champignons and Korean carrots on a dish for serving an appetizer and enjoy. Bon appetit!
An interesting fact: according to Korean tradition, after tasting a delicious dish, it is customary to slurp loudly. This makes it clear to the owners that the dish is very tasty and the guests like it.
General recommendations for preparing a salad with champignons and Korean carrots:
- Those who do not like spicy food do not have to give up Korean-style snacks. You can not add hot spices at all, but you can make the appetizer sourer or sweeter, focusing on personal taste preferences.
- Mushrooms choose white and elastic, without any spots, darkening, dents. If the smell of dampness comes from the champignons, then they were collected a long time ago or stored incorrectly. And, of course, do not buy slippery and sticky mushrooms - they are spoiled.
- If you want the mushrooms to be sliced, then choose large mushrooms. If you prefer whole ones, then small ones, all of about the same size.
- It is better to choose carrots of a bright color and with blunt rounded noses, the best variety is considered to be Karotellka - it is sweeter and juicier. Root vegetables should be firm and juicy, not shriveled and limp.
- If you want to make a Korean-style snack with other mushrooms, then it is better to give preference to artificially grown mushrooms.
- Carrots are the main ingredient in the preparation of spicy Korean snacks. By the same principle, you can cook Korean-style eggplant, replacing the blue mushrooms. Such vegetable salads are perfectly rolled up in jars and stored all winter. It also turns out very tasty spicy Korean-style cucumber salad, it can also be prepared for the winter in jars. Vegetables are crispy and very fragrant, while retaining a maximum of useful properties. But not only vegetable salads are delicious, seafood in the form of mussels, shrimp and squid can also be perfectly marinated according to this principle, here is a more detailed Korean squid recipe.
- If you are going to roll marinated champignons in Korean for the winter in jars, it is better to refuse fresh herbs in the recipe - it can cause salad fermentation. Jars and lids should be washed with soda and then sterilized in a convenient way. And in order for the salad to be stored longer, it is better to increase the amount of water for the marinade. Moreover, the water must first be brought to a boil with salt, sugar and vegetable oil, then removed from the heat and add vinegar. Prepared mushrooms and carrots with spices should be laid out in sterilized jars and poured with hot marinade. Then cork with lids, turn the jars over and stand for a day under the covers, after which the snack can be stored in the closet.
That's all the advice, good luck in cooking and good mood!
Korean Snack
mushrooms in korean
10-12
30 minutes
70 kcal
5 /5 (1 )
Mushrooms are one of the most popular snacks in cooking: you can marinate champignons in Korean in just half an hour, and listen to compliments from guests for the whole evening. Such a dish does not require special culinary skills and consists of simple ingredients.
Almost any mushrooms can be marinated in Korean, but it is best to take champignons for this - they have a less pronounced specific smell, and the mushrooms themselves are quite dense, so they will not “spread” under the action of acid. In addition, champignons are grown in special conditions, so it is almost impossible to get poisoned by them. How to cook champignons marinated in Korean according to a simple recipe that is easy to make at home?
Korean-style marinated champignons
- Cooking time: 12-24 hours for pickling.
Kitchen appliances and utensils
For this dish, prepare a cutting board, a knife, a large saucepan, a bowl, a paper towel or napkin, a marinating dish (for example, glass) with a lid. If there is no lid, replace it with cling film. You will also need a colander. Do not do without a stove and refrigerator.
Ingredients
| Product | Quantity |
| Champignon | 1 kg |
| Water | 3 l |
| Greenery | 1 bunch |
| Vegetable oil | 125 ml |
| Apple vinegar | 50 ml |
| Soy sauce | 5 st. l. |
| Garlic | 6-8 cloves |
| ground coriander | 0.5 tsp |
| Sesame | 3 tsp |
| Black peppercorns | 15 pcs. |
| Bay leaf | 5 pieces. |
| Salt | taste |
How to choose the right ingredients
- Pay attention to mushrooms. They should be white or brownish, matte. Too dark a shade indicates that the product is old and the dish will be harsh. Examine the hat: dark spots, blotches are unacceptable, which indicate that the product is stale. The film between the hat and the leg signals the same - if it is broken, it is better to refuse the purchase. Feel the mushrooms - they should be elastic. The smell should be pleasant and strong enough, slightly sweet. Putrid notes, the smell of mold are an indicator that the product has been on the counter for a long time. Small mushrooms are perfect for marinating.
- Check the freshness of greens: it should not be lethargic, with yellow leaves. For this snack, it is best to take parsley and dill in equal proportions.
- It is better to buy coriander whole, and grind it yourself. You can do this in a coffee grinder or spice grinder in seconds.
Step by step cooking
- Pour 3 liters of water into a saucepan, put it on the stove and let it boil. Rinse the mushrooms thoroughly, remove the film on the leg, if necessary, refresh the cut. Make sure that no dirt remains on the legs or hats. Dip the mushrooms in boiling water, reduce the heat after boiling and boil for about 7-15 minutes.
- Drain the mushrooms in a colander to drain excess water. Transfer to a marinating dish and leave to cool.
- Take 1 bunch of herbs, rinse thoroughly, pat dry with paper towels. Chop the greens into small pieces.
- Peel 6-8 garlic cloves. Finely chop it.
- In a separate bowl, mix 125 ml of vegetable oil, 50 ml of apple cider vinegar, 5 tablespoons of soy sauce. Pour the prepared garlic and herbs there. Add 0.5 teaspoon ground coriander, 3 teaspoons sesame seeds, 15 black peppercorns, 5 bay leaves (they can be broken into pieces). Salt to taste.
- Let the marinade sit for about 10 minutes.
- Pour the prepared mushrooms with the mixture. Cover the container with a lid or tighten with cling film.
- It is better to marinate the dish in the refrigerator for 12 hours, but it is better to let them brew for a day. Shake the dishes from time to time - so the marinade is more evenly distributed, and each fungus will acquire a special taste.
How to decorate a dish
Such mushrooms look very beautiful, because in the process of pickling they darken, and greens and sesame perfectly set off the dish. However, in order to make it even more attractive, you can sprinkle the appetizer with finely chopped fresh herbs, garnish with olives or black olives, lemon slices. Such a spectacular presentation will certainly attract the attention of guests to the appetizer.
Today I want to offer you a recipe for a delicious cold champignon appetizer in Korean. Such an appetizer is prepared quickly and easily, from available products. The spiciness of the dish can be adjusted according to your taste preferences. If desired, black peppercorns can be replaced with a small pod of chili peppers, and parsley with any other herbs, such as dill or cilantro. Mushrooms choose small and fresh, with white caps and strong legs.
Prepare the necessary products.
Wash the mushrooms thoroughly with a kitchen brush under cold water.
Rinse parsley under cold water, dry. Clean the garlic. Finely chop the greens and garlic.
In a bowl, combine vegetable oil, soy sauce, apple cider vinegar, spices, garlic and herbs.
Roast the sesame seeds in a dry frying pan. Add to marinade.
Dip the mushrooms in boiling salted water and cook after boiling for 15 minutes over medium heat. Then drain in a colander and cool. Transfer the mushrooms to a glass bowl and pour over the marinade. Stir.
Cover and refrigerate overnight. A delicious snack is ready. Help yourself!
Bon appetit and delicious experiments!
