Champignons in Korean: a classic recipe, with carrots, with beans, with colored cabbage, in acute sauce, with onions and garlic-delicious recipes for cooking at home

Who does not like delicious mushrooms, and if they are also with a piquant sauce, it means even tastier.

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Champignons have long become a favorite snack of many people, because these mushrooms are distinguished by their accessibility, excellent taste and versatility in preparation. Such mushrooms can be prepared in winter and summer, they can be fried, cooked and stewed, and also pickled.

Sampinons in Korean are excellent and easy to prepare a spicy appetizer, which can be served both on the usual everyday and festive table.

Champignons in Korean: Classic recipe

To prepare such a snack, you will need a minimum of ingredients, your desire to cook and very little time. Such a delicacy is a great option for a quick treat.

Mushrooms - 750 g
Apple vinegar - 70 ml
Garlic - 3 cloves
Soy sauce - 2 tbsp. l.
Olive oil - 3 tbsp. l.
Dill - 1 bundle
Salt, sugar, fragrant pepper, thyme, red pepper, fenutian ground

Shampinons choose fresh, not sluggish, not rotten, etc. Immediately sort the mushrooms and throw away everything unsuitable. Next, clean the champignons, wash, cut with slices. If the mushrooms are better to grind them, if they are small, you can leave it whole or cut in half.
Place the mushrooms in a pan, pour water, sunbathe it. Weld champignons for 7-10 minutes. Next, pour literally 200 ml of the resulting decoction into a separate container, pour the rest of the liquid.
Peel the garlic and rub on grater.
Add garlic, salt to mushrooms, gently mix the ingredients.
Wash the dill, chop, add to the mushrooms.
Combine a cooled decoction of mushrooms with butter, vinegar, sauce and spices.
Pour the marinade into a container with mushrooms and leave the ingredients to pickle for several hours.
After drain the marinade and serve the mushrooms. Such a snack can be served as an independent dish or, as an addition to potatoes, rice and other second dishes.

Champignons in Korean with carrots

This recipe can also be considered classic, since the ingredients familiar for this snack will be used to prepare it. Nevertheless, the combination of aromatic champignons and juicy sour-sucking of carrots is unlikely to leave anyone indifferent.

Champignons - 1.2 kg
Carrots - 370 g
Sweet pepper - 120 g
Dining vinegar - 4 tbsp. l.
Olive oil - 5 tbsp. l.
Boiling water - 200 ml
Garlic - 5 cloves
Cins - 1 bundle
Spices for cooking carrots in Korean, salt, sugar

For this snack, we recommend using small mushrooms, however, if there are no such at hand, take large ones and grind them after processing. So, clean the mushrooms, wash and, if necessary, grind in any way convenient for you. Next, weld champignons for 7-10 minutes. In salted water.
Carrots can be prepared in Korean yourself or buy a ready-made supermarket. In the first case, the vegetable must be washed, cleaned and rubbed on a large, preferably special grater for the preparation of such carrots. After that, the crushed vegetable must be marked in spices for the preparation of carrots in Korean.
If you prepare such an ingredient, choose a sweet and juicy vegetable, since a delicious snack will not work from dry carrots.
Pepper needs to be washed, peeled and cut in stripes.
Peel the garlic, rub on a fine grater.
Wash the cilantro, chop it off.
Combine mushrooms, carrots, pepper and cilantro in a glass deep container. Add garlic there, mix the ingredients.
Add vinegar, oil and spices with salt to boiling water. Add so much salt so that the finished dish is moderately salty. By adding spices, remember that carrots in Korean will also add sharpness and spice to the dish.
Pour the vegetables with mushrooms with the marinade and leave them for several hours.
After this time, taste the resulting snack. If something is missing in it, add and let it be restrained a little more.
When the snack is ready, drain the marinade from it and serve.

Champignons in Korean with beans

Champignons in Korean with beans-a full-fledged dish, which will definitely appreciate even the most picky gourmets. The beans are very tender, and the mushrooms are aromatic.

Champignons - 650 g
Beans - 170 g
Carrots - 120 g
White onion - 120 g
Hot peppers
Salt - 15 g
Sugar - 25 g
Dining vinegar - 3.5 tbsp. l.
Olive oil - 4 tbsp. l.
Greens
Garlic - 3 cloves
Spices for the preparation of "Korean" carrots, nutty nuts, Provencal herbs

First of all, you need to process the beans, since this ingredient is prepared the longest. Sort the beans, throw all the unsuitable for eating, rinse several times under running water and leave soaked for 10-12 hours. After that, rinse the beans again and boil until cooked in salted water. Drain water and let it completely drain
Mushrooms can be used both small and large. Clean them, wash them and grind them if necessary, cutting with slices or cutting each mushroom in half. Weld the mushrooms for 5-7 minutes. in boiling water
Peel the carrots, wash and rub on a coarse grater, fill it with the specified spices and let it be marched for 1 hour. You can also use the purchased "Korean" carrots, however, keep in mind that it will give the finished dish a more saturated taste
Choose a sweet onion, clean it and cut it in half rings
Peel the garlic and rub on a fine grater
Use chili pepper at your discretion. If you do not want to get a sharp snack, such an ingredient can not be used at all. Work with chili pepper exclusively in gloves, since on delicate skin it can leave burns
Wash the greens and chop
Mushrooms, beans, carrots and onions transfer to a glass or enameled container, salt a little, sweeten
In a saucepan in preheated oil, fry garlic and bitter pepper for 10 seconds, then add a little spices and spices there, herbs there
Hot spicy mixture of oil with garlic and sharp pepper pour into a container with mushrooms and vegetables, carefully mix the products
Leave the snack to pickle for 10-12 hours.

Champignons in Korean with cauliflower

Despite the fact that at first glance, mushrooms and cauliflower are not the best combination, in fact it is not. Parking in spicy spices these vegetables are incredibly tasty and perfectly complement each other.

Champignons - 350 g
Carrots - 70 g
Sweet bow - 50 g
Colored cabbage - 170 g
Soy sauce - 4 tbsp. l.
Olive oil - 4 tbsp. l.
Dining vinegar - 3 tbsp. l.
Salt, rosemary, dry garlic, nutmeg, red pepper, dry greens

Peel the mushrooms, wash, and every pcs. Cut into 2-4 parts depending on its size. Weld champignons for 10 minutes. In salted water, drain the liquid and let it drain completely.
Wash the carrots, clean and rub on a coarse grater.
Peel the onion, chop in half rings.
Wash the cabbage, divide into inflorescences. Remove all unsuitable of them. Soak the vegetable in salted water for 10 minutes, after the liquid, squeeze and rinse the cabbage again. Weld the inflorescences for 2 minutes. Drain the water and let it completely drain.
Transfer all vegetables and mushrooms to glass or enameled containers, sunbathe to taste, add all spices and spices, mix a little.
Combine liquid ingredients in a separate container and pour in vegetables.
Give the snack to marry for several hours., And if time allows, then for 10-12 hours.

Champignons in Korean in acute sauce

Such a sharp dish of champignons can serve as an excellent snack or the basis for any salad, second dish, etc. The sharpness of the snacks can be adjusted at their discretion, reducing or increasing the number of certain ingredients.

Champignons - 650 g
Carrot in Korean-230 g
Garlic - 3 cloves
Tabasco sauce - a couple of drops
Chilli
Soy sauce - 3 tbsp. l.
Olive oil - 3 tbsp. l.
Rice vinegar - 3 tbsp. l.
Salt, Oregano, Rosemary, Paprika, Turmer, Mayran

Sort the champignons, clean and wash. Cut each mushroom into several parts, and if they are small, leave them whole. Weld champignons in salted water for 10 minutes, drain water and let it drain completely.
We recommend using the purchased carrots according to this recipe, as it has a more pronounced and spicy taste, however, if desired, you can cook this product yourself at home.
Peel the garlic and rub on grater.
Chile pepper finely chop. Do this in gloves in order to protect the skin from possible burns.
Combine mushrooms, carrots, garlic in enameled or glass containers, slightly suck.
Grind the oil, fry the bitter pepper on it, add spices and spices there.
Pour hot oil into a container with vegetables and mushrooms. Send vinegar, soy sauce and a couple of drops of acute sauce there.
Leave the appetizer for several hours., And then proceed to tasting. Keep in mind, the longer such a snack is pickled, the sharper it will turn out.

Champignons in Korean with onions and garlic

This recipe for champignons in Korean can be called the simplest and fastest. In preparation, such a snack is very simple, so even a novice hostess will be able to cope with this process.

Champignons - 1 kg
Sweet onion - 3 pcs.
Garlic - 1 head
Tabasco sauce - a couple of drops
Apple vinegar - 5 tbsp. l.
Soy sauce - 5 tbsp. l.
Vegetable oil - 7 tbsp. l.
Sesame seeds
Salt, spices for the preparation of carrots in Korean

Choose small mushrooms, clean them, wash them. It is not necessary to grind champignons according to this recipe, therefore, the smaller they will be, the better. Weld the mushrooms in salted water for 7-10 minutes, drain water.
Choose a sweet onion, white and purple is suitable. Clean the vegetables, cut into thin half rings.
Peel the garlic, chop finely.
Sesame seeds can be used both white and black. Fry them in a dry pan without adding oil, fat, etc. This process will take literally 2 minutes.
Combine the mushrooms, onions and garlic in enameled, glass containers, slightly sunbathe ingredients.
Spery the oil, add all spices and spices to it, if desired, greens.
Pour hot oil to mushrooms and vegetables, mix.
Add sauces, vinegar there and leave the products to marinate for 1-2 hours.
After that, sprinkle the resulting snack with sesame seeds and serve.

Champignons are tasty, affordable and very aromatic mushrooms. From them you can make many delicious snacks. When preparing champignons in Korean, do not be afraid to experiment with spices and spices, because each of them reveals their taste in a special way.