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Champignons in Korean is one of the most delicious cold mushroom appetizers, which can be prepared not only for a festive table, but also on weekdays for a variety of menu.

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

It should be said that Korean-style mushrooms are pickled both for the winter and for every day. Having opened a jar of such a snack in winter, the aroma will spread throughout the house, calling household members for dinner.

Champignons in Korean without adding carrots

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

• 700 g of champignons;
• 5-7 cloves of garlic;
• 1.5 tsp Sahara;
• 1 tsp salt;
• 5 tbsp. l. vegetable oil;
• 4 tbsp. l. apple cider vinegar;
• 1 purple onion
• 2-3 sprigs of green parsley;
• 1 tbsp. l. Korean vegetable seasoning.

Use a simple step-by-step photo recipe for making mushrooms in Korean, which will simplify your efforts.

Put the pure mushrooms in boiling water and boil for 10 minutes. over medium heat.

Place on a tea towel and leave to cool.

Cut into strips or cut into 2-4 pieces.

In a separate bowl, combine crushed garlic, vegetable seasoning, salt and sugar, oil and vinegar, and stir.

Add the peeled and finely diced onion and chop the parsley.

Pour into Korean filling and pour over mushrooms.

Stir, place in a plastic container or enamel container.

Refrigerate for a few hours, ideally overnight, so the mushrooms marinate well.

Korean-style champignons are perfect for baked potatoes or boiled chunks.

Recipe for appetizer of champignons with carrots, marinated in Korean

Champignons with carrots, marinated in Korean style, 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 tbsp. l. salt and sugar;
• 2 tbsp. l. 9% vinegar;
• 5 allspice and black peppercorns each;
• 2 laurel leaves.

Marinade for carrots:

• 400 g carrots;
• 1 tbsp. l. Sahara;
• ½ tsp salt;
• 1 onion;
• 2 tbsp. l. 6% vinegar;
• For ½ tsp. coriander, black pepper and paprika;
• 4 cloves of garlic;
• 3 tbsp. l. vegetable oil.

The recipe for making 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 it boil for 10 minutes.
3. Turn off the heat and leave the mushrooms in the marinade until they cool completely.
4. Grate the carrots on a Korean grater, add salt and sugar into 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 stir.
6. Heat oil in a frying pan, pour over carrots and stir immediately.
7. Fry finely diced onion until slightly golden brown 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 and refrigerate for 3-4 hours.

Korean champignons with instant onions

Instant Korean champignons can be made just before the guests arrive. Everything will depend on your desire and the selected spices for pickling.

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

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

1. The mushrooms are washed, boiled in boiling water for 15 minutes, reclined in a colander, left to drain, then cut in a convenient way.
2. Peeled garlic and onions are finely chopped and combined with the mushrooms.
3. The oil is heated in a frying pan, sugar, salt, ground coriander, pepper and vinegar are added.
4. Everything is poured into the 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 Korean mushrooms with soy sauce

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

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

At home, the recipe for making 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, wash and chop the garlic with a knife, rinse and chop the herbs.
3. Combine oil, soy sauce, vinegar, garlic, herbs and other spices in an enamel 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

Probably, there is no such person who would not like Korean-style carrots. Try to surprise your household and cook mushroom mushrooms with carrots in Korean, and even with chili.

• 1 kg of champignons;
• 1 carrot;
• 2 onions;
• 5 cloves of garlic;
• ½ chili pepper pod;
• Salt to taste;
• 100 ml of vegetable oil;
• 1 tbsp. l. Sahara;
• 1 tsp ground coriander;
• 3 tbsp. l. apple cider vinegar.

The recipe for making Korean champignons 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. They are cut into strips and laid out in an enamel container.
3. Carrots, onions and garlic are peeled, finely chopped with a knife and placed in hot oil.
4. Fried for 5 minutes. over low heat, add diced chili peppers, pour in vinegar, add sugar, add coriander and salt to taste.
5. The whole mass is fried for 5 minutes. over low heat and pour into the mushrooms.
6. Gently mix and, after cooling, put in the refrigerator overnight, although after 5-6 hours the snack is ready.

How to pickle Korean mushrooms with vegetables

This savory appetizer will definitely appeal to lovers of spicy oriental dishes. How should you marinate Korean mushrooms with vegetables to decorate the festive table with a spicy dish?

• 600 g of champignons;
• 3 eggplants;
• 1 carrot and 1 onion;
• 200 ml of vegetable oil;
• 100 ml of apple cider vinegar;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 7 cloves of garlic;
• 1 tsp. ground black pepper and coriander.

Learn how to make Korean champignons with vegetables from the step-by-step description of the recipe.

1. Boil the pre-peeled and washed mushrooms for 15 minutes. in boiling water, let cool and cut into strips.
2. Peel the eggplants, cut into small cubes, put in a colander and blanch in boiling water for 5-7 minutes.
3. Grate the carrots on a Korean grater, combine with mushrooms and eggplants, add crushed garlic.
4. Fry diced onions 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, stir so that the spices and spices are evenly distributed throughout the mass.
6. Put in a cool place and leave for 24 hours.

How to make champignons with cauliflower and coriander in Korean

Korean-style pickled cauliflower with mushrooms is quite expensive on the market. We offer to cook mushrooms 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 of cauliflower;
• 500 g of champignons;
• 1 carrot;
• 4 cloves of garlic;
• 200 ml of 9% vinegar;
• 1.5 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 100 ml of vegetable oil;
• 1 liter of water;
• For ½ tsp. ground coriander and sweet paprika;
• 1/3 tsp each. 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, add water and boil for 5 minutes.
3. In a separate saucepan, bring the water from the recipe to a boil, add sugar, salt, oil, vinegar and boil for 3 minutes.
4. Pour 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. Add carrots, garlic, and all the remaining spices and spices to the cooled marinade.
7. Mix thoroughly, leave for 5-6 hours to marinate.
8. Put in a deep salad bowl without marinade and place on the table. You can store such a snack without marinade in the refrigerator for no more than 5 days.

Korean champignons with carrots and sesame seeds

We offer a recipe for making Korean champignons with carrots and sesame seeds. The taste of this spicy dish will pleasantly surprise you and, having tried it once, you will never refuse to re-prepare it.

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

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

1. Peel the mushrooms, cut into slices, put in boiling water and boil for 5 minutes.
2. Throw in a colander and leave the excess liquid for the glass.
3. Chop the onions into cubes, grate the carrots on a Korean grater, chop the bell peppers into noodles.
4. Heat oil in a skillet, add onion and fry until lightly golden brown.
5. Add the 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 add to the mushrooms.
9. Stir 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 the marinade.

Korean champignons for the winter: a recipe for an appetizer with a video

The recipe for making Korean champignons for the winter is one of the most popular among many housewives. There is nothing better than such an 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 of onions;
• 1 kg of carrots;
• 15 cloves of garlic;
• 2 hot peppers;
• 2 packs of Korean seasoning for vegetables;
• 350 ml of refined vegetable oil;
• 200 ml of vinegar 9%;
• 9 tsp salt;
• 7 tbsp. l. sugar (no slide).

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

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