Korean style pickled champignons: a home-made recipe

Korean-style pickled champignons are an original delicacy that delights gourmets with a surprisingly spicy taste, delicate texture, spicy aroma and ease of cooking. You can serve food as an independent dish, addition to rice, potatoes, salads.

A classic recipe from Korean housewives. How to pickle mushrooms?

The traditional recipe for mushroom leaves leaves much room for culinary creativity, you can use different ingredients to achieve a unique taste. Chefs from Korea often exploit sake, fish sauce and tamarind.

Products Used:

• 890 g of champignons;
• 110 ml of rice wine;
• 58 ml of soy sauce;
• 30 ml of sesame oil;
• 8-9 g of grated ginger;
• chopped garlic.

Cooking process:

1. Wipe the mushrooms with a damp cloth, cut them into small pieces.
2. Place the neat slices in a container with soy sauce, rice wine, sesame oil, garlic and ginger.
3. Marinate the mushrooms in Korean for 80-160 minutes, but it is best left overnight.
4. Put all the ingredients in a saucepan and bring to a boil, adding a little water if you need more liquid.
5. Cook for 5-8 minutes, remove the mushroom slices from the liquid with a slotted spoon.

Continue to cook the marinade until it becomes denser. Consistency should visually resemble syrup. Feel free to experiment while cooking!

Unusual taste ideas for gastronomic variety

As mentioned earlier, Korean pickled champignon recipe is easily amenable to culinary experiments. It is possible to dilute the classic palette of tastes and aromas as follows:

1. Add diced red chili peppers or chopped hot seasoning powder for added flavor.
2. Cut an additional half of red onion, serve with ready-made mushrooms.
3. Use vinegar as an alternative to rice wine, add a little sugar if desired.
4. A teaspoon of fish or oyster sauce will give the dish a salty flavor, and lime or lemon juice will add a refreshing sourness.
5. The finely chopped stalks of green onions can serve as a fragrant side dish for champignons.

You can cook pickled mushrooms in Korean faster, using not a pan, but a deep frying pan. Any mushrooms can be used as the main component.

A simple idea for lunch! Crispy vegetable salad

The following delicacy is distinguished by its vitamin composition, juicy combination of bright colors and spicy aromas. This dish is ideal for a light snack, diet lunch or dinner.

Products Used:

• 230 g Korean style pickled champignons;
• 110 g of Korean carrots;
• 75 g of green peas;
• 2 medium onion heads;
• 80 ml of olive oil.

Rinse the pickled mushrooms under cold water, pat dry with napkins. Cut the onions into thin half rings, fry until translucent. Combine all ingredients, season with oil and spices.

An extraordinary appetizer with a lemon aftertaste

It's time to diversify the usual menu by adding to your daily diet a salad with pickled champignons, Korean carrots, crispy nuts and a fragrant pile of fresh herbs.

Used products (for salad):

• 145 g pickled champignons;
• 120 g of Korean carrots;
• 70 g of pistachios or almonds;
• 50 g chopped red onions;
• parsley.

For refueling:

• 65 ml of olive oil;
• 30 ml of vinegar;
• 25 g French mustard;
• 1 lemon (zest and juice);
• 1 clove of garlic.

Cooking Processes:

1. Combine vinegar, citrus juice, zest, mustard and chopped garlic.
2. Gradually add olive oil without ceasing to mix the spiced mass.
3. Set aside for 25-30 minutes until the fragrant garlic softens.
4. Combine carrots, mushrooms, onions and parsley, add the sauce and mix thoroughly.

Salad needs 2-3 hours to brew. Before serving, season the dish with salt, herbs (caraway seeds, sage, rosemary). As a decorative element, use appetizing toasted nuts.

Secrets of instant cooking. Korean style pickled champignons

The unique aroma of this appetizer of pickled mushrooms will simply blow up taste buds even for an experienced gourmet. In this version, vegetables are used that add a dish of unique flavoring accents.

Products Used:

• 350 g halves of mushrooms;
• 200 ml of water;
• 160 ml of olive oil;
• 75 ml of soy sauce;
• 2 cloves of garlic;
• 1 bell pepper;
• 1 Crimean onion;
• ½ lemon;
• allspice, sugar.

Cooking process:

1. Thoroughly rinse the mushrooms under running water, cook for 8-10 minutes with the addition of peppercorns.
2. Cut the vegetables with a thin straw, do not mix.
3. Pour oil into a pan, fry the onion, then - bell pepper.
4. Add salt, sugar and pressed garlic, heat for 1-2 minutes.
5. Pour out water, spicy soy sauce. Let the marinade boil.

Place the champignons in a container, put 2-3 lemon slices next to the main ingredient, pour the resulting vegetable sauce. Cover, set aside until the flavor mixture cools completely.

Menu for outdoor recreation: mushrooms, carrots and sweet peppers

This is a wonderful salad that can be prepared in advance for a noisy party outside the house, a family picnic trip. Store a nutritious treat in an airtight container.

Products Used:

• 210 g pickled champignons;
• 130 g of Korean carrots;
• 1 bell pepper;
• 1 Yalta onion.

Cooking Processes:

1. Rinse the mushrooms thoroughly, keep the main ingredient in cold water for 8-10 minutes.
2. Cut delicious pepper into thin strips, onion into neat half rings.
3. If desired, fry the vegetables in a pan with the addition of olive or sunflower oil.
4. Dry mushrooms with paper towels, mix with other products.

Refrigerate for at least 4 hours, or better overnight. Season with spices (Italian herbs, dill, parsley) before serving.

Korean cuisine? Pickle champignons at home

This recipe has fewer vegetables, and the main gastronomic focus is on mushrooms. The cooking technology does not differ in the complexity of the culinary processes, even novice cooks can cope with the preparation of such a dish.

Products Used:

• 870 g of mushrooms;
• 15 g sesame;
• 580 ml of water;
• 45 ml of olive oil;
• 30 ml of vinegar;
• 18-20 ml of soy sauce;
• 4 cloves of garlic;
• ground pepper, bay leaf, parsley.

Cooking Processes:

1. Boil the washed mushrooms for 15 minutes in water.
2. Season with pepper, add bay leaf.
3. Cut the garlic into small pieces, mix with parsley.
4. Add soy sauce and vinegar, mix the ingredients.
5. Heat oil, fry sesame seeds.

Transfer the prepared mushrooms to a separate container, add the remaining components of the dish, mix thoroughly. Korean-style pickled champignons are infused in the refrigerator for 3 hours.