Korean champignons at home: recipes with photos

Korean-style champignons are an excellent dish option suitable for any event. The fruits absorb various seasonings quite strongly, which makes the snack aromatic 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 a salad and a cold appetizer. The dish has gained international recognition due to its abundance of taste. In addition, champignons have a dense structure, which allows them to retain their shape when treated with acetic acid. The Korean dish must be prepared long before serving, since the fruits must be soaked in the marinade.There are many successful recipes for preparing champignons. Each of them has a different set of ingredients and seasonings. The length of time the product spends in the marinade is also important.

Before preparing a snack, special attention should be paid to choosing the main component. The champignons should be smooth, white and not deformed. There should be no dents when pressed. The smell of mold and dark stains are serious reasons to refuse a purchase. It is advisable to purchase the product from trusted places.

If you collect mushrooms with your own hands, you should pay attention to the place of collection. It should not be located near roads or industrial facilities. In this case, the mushrooms contain a large amount of toxins.

Recipes for cooking champignons in Korean

Pickling champignons in Korean style at home is not at all difficult. At the same time, they turn out much tastier than a store-bought 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 a snack on the table only a few hours after preparation. It is also possible to pack the dish for the winter.

Classic recipe for champignon mushrooms in Korean

The traditional option has always been considered the most popular. Instant Korean marinated champignons are one of 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 acetic acid;
• ½ tsp. cilantro seeds;
• 3 tbsp.l. sunflower oils;
• 3 garlic cloves;
• a pinch of granulated sugar;
• 1 tsp. salt;
• 1.5 tbsp. l. soy sauce.

Cooking algorithm:

1. The mushrooms are thoroughly cleaned and placed in a pan of water. They need to be cooked for 15 minutes.
2. Place the finished champignons in a separate bowl. The rest of the bulk ingredients are also sent there. The garlic must first be crushed using a press.
3. Sunflower oil is mixed with vinegar and soy sauce. The thoroughly mixed mixture is added to the champignons.
4. Cover with a lid and put in the refrigerator for 12 hours.

Korean fried champignons

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

Components:

• 350 g champignons;
• 40 ml soy sauce;
• 55 ml sunflower oil;
• 1 onion;
• 20 ml acetic acid;
• half hot chili pepper;
• 1 carrot;
• 20 g ginger;
• 10 g sesame seeds;
• 10 g granulated sugar.

Cooking steps:

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

Korean marinated champignons recipe

The taste of the Korean snack 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 onions;
• 1 tsp. crushed red pepper;
• 1 tsp. brown sugar;
• 3 tbsp. l. soybean sauce;
• 0.5 tsp. cilantro seeds;
• 5 g ginger root;
• ¼ tsp. black allspice;
• 15 g garlic;
• 1.5 tbsp. l. balsamic;
• salt and herbs - to taste.

Execution steps:

1. The champignons are washed under water, thoroughly removing dirt. Then they are placed in a pan of water and put on fire. Cooking time does not exceed 10 minutes.
2. The carrots are peeled and chopped on a coarse grater. Add to it onions, cut into half rings and garlic, crushed in a press.
3. Pour salt into a bowl with vegetables, then leave the mixture for 10 minutes.
4. Boiled mushrooms are cut into quarters and added to the vegetable mixture.
5. Coriander is ground in a mortar to a powdery state. Along with other spices, it is added to mushrooms.
6. A mixture of balsamic vinegar, sunflower oil and soybean sauce is poured into the container. The appetizer is marinated in the refrigerator for two hours.
7. Before eating, sprinkle the dish with herbs.

Korean style champignons with carrots

Marinated champignons with Korean carrots have become a truly traditional combination. No gourmet can resist the spicy notes in the taste of the Korean snack.

Components:

• 450 ml water;
• 400 g carrots;
• 600 g mushrooms;
• ½ tsp. red pepper;
• 6 tbsp. l. sunflower oils;
• ½ tsp. salt;
• 1 laurel leaf;
• 1 onion;
• 5 black peppercorns;
• 2.5 tbsp. l. 9% table vinegar;
• 4 cloves of garlic.

Cooking process:

1. The mushrooms are cleaned, cut into strips and sent to cook for 10 minutes.
2. Seasonings, bay leaves and table vinegar are added to the finished champignons.
3. After removing from the heat, leave them aside until they cool completely.
4. Grate the carrots into strips on a coarse grater. You need to rub it with your hands so that it releases the juice. Then it is mixed with salt and granulated sugar. After 15 minutes, add chopped coriander, paprika, black pepper and pressed garlic into a bowl.
5. Place the carrots on a hot frying pan, stirring occasionally.
6. Fry onion cubes in a separate container and then add them to the carrots.
7. Mushrooms are placed in a frying pan, mixed with carrots. After three minutes of cooking, close the lid.
8. The cooled dish is allowed to steep in the refrigerator for at least six hours. It should be consumed cool.

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 tbsp. l. soy sauce;
• 30 ml vinegar;
• 2 laurel leaves;
• ½ tsp. Sahara;
• 1 tsp. salt;
• 2 tbsp. l. sunflower oils;
• 2 tbsp. l. sesame grains.

Recipe:

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

Korean-style champignons for the winter in jars

Korean champignons are often prepared 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 tbsp. l. sunflower oils;
• 1 laurel leaf;
• salt - to taste.

Cooking principle:

1. Peeled mushrooms are soaked in water and then left on the fire for 16 minutes.
2. At this time, you should start preparing 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 add acetic acid. The mixture is stirred gently.
4. In a dry, heated frying pan, fry sesame seeds until golden brown, after which they are 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 the workpiece is placed in them, after which the lids are screwed on.

Spicy champignons in Korean style

Components:

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

Cooking process:

1. The mushrooms are washed thoroughly, then placed in a container filled with water and a bay leaf. After boiling, the product is cooked for about 9-10 minutes.
2. Boiled mushrooms are covered with spices. They are poured with heated sunflower oil on top. Vinegar, granulated sugar and salt are added to the dish. All components are carefully mixed together.
3. The container with pickled fruits is placed in the refrigerator overnight.

Korean style champignons with soy sauce

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

Components:

• 1 kg of small champignons;
• 150 ml soy sauce;
• 80 ml 90% vinegar;
• 4 garlic cloves;
• 1.5 tsp. salt;
• 1 packet of Korean carrot seasoning;
• 2.5 tbsp. l. Sahara.

Recipe:

1. Cook the mushrooms for about 20 minutes over medium heat. After boiling, be sure to remove the foam from the surface.
2. The remaining ingredients are combined in a deep bowl. The garlic must be crushed with a garlic press.
3. Boiled mushrooms are cut in half, then poured with marinade and put in the refrigerator overnight.

Korean style champignons with chili pepper

Fans of spicy dishes will love the Korean preparation with the addition of chili pepper. If necessary, its quantity in the recipe may vary.

Ingredients:

• 1 chili pepper;
• 1.5 kg of champignons;
• 100 ml sunflower oil;
• 1 tsp. salt;
• a pinch of ground coriander;
• 10 cloves of garlic;
• 1 onion;
• 2 carrots;
• 3 tbsp. l. vinegar.

Cooking process:

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

Korean style champignons with onions

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

Ingredients:

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

Recipe:

1. Cook the mushrooms for 14 minutes on low power.When ready, they are placed in a colander to get rid of unnecessary liquid.
2. In a separate plate, mix finely chopped garlic and onion, then add vinegar, oil, pepper and coriander.
3. The finished marinade is mixed with mushrooms, then the dish is put in the refrigerator for two hours. If the preparation stands overnight, its taste will become even more intense.
4. Immediately before eating, add chopped greens to the appetizer.

Korean style champignons with cauliflower and coriander

The subtle mushroom flavor is perfectly complemented by the combination of cauliflower and coriander. A dish prepared using these ingredients turns out crispy and moderately spicy. A recipe with a photo of Korean champignons with cauliflower perfectly illustrates how simple the appetizer is to prepare.

Ingredients:

• 700 g cauliflower;
• 200 ml table vinegar;
• 50 ml sunflower oil;
• 1 carrot;
• 150 g sugar;
• 1 liter of water;
• 2 tbsp. l. salt;
• pepper, paprika, coriander, bay leaf - to taste.

Recipe:

1. The cabbage is soaked in cold, lightly salted water. Then it is carefully divided into inflorescences.
2. Boil the mushrooms for 10-15 minutes.
3. The 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. Mix everything carefully and put it in the refrigerator.
5. After 2-3 hours the dish becomes ready to eat.

Korean style champignons with vegetables

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

Ingredients:

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

Cooking process:

1. Cook the mushrooms until tender in lightly salted water. They are then crushed into small strips.
2. The zucchini is peeled and seeds removed, then cut into cubes and lightly fried in oil. After 10 minutes, close the pan with a lid so that the product is fully cooked.
3. In a separate bowl, mix the remaining ingredients. Tomatoes are cut into cubes. Garlic can be chopped using a knife or a special press.
4. All components are mixed, covered with a lid and put in the refrigerator. It is advisable to stir the salad periodically to better distribute the spices.
5. Five hours later, the appetizer is served to the table.

Calorie content of champignons in Korean

Eating Korean champignons 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 fat.

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

Conclusion

Korean champignons are the favorite salad of most gourmets. But it is strictly not recommended to abuse it. Its use should also be limited to people with chronic diseases of the digestive system.

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