Korean champignons at home: recipes with photos

Korean champignons at home: recipes with photos

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Champignons in Korean is a great option for a dish suitable for any event. The fruits absorb various seasonings quite strongly, which makes the appetizer aromatic and tasty. In addition, the dish is low in calories and contains many useful components.

How to make Korean champignons

Champignons in Korean are in the golden mean between salad and cold appetizer. The dish has received international recognition for its abundance of flavors. In addition, mushrooms are distinguished by a dense structure, which allows them to retain their shape when treated with acetic acid. A Korean dish must be cooked long before serving, since the fruits must be soaked in the marinade. There are many successful recipes for making champignons. Each of them differs in a set of ingredients and seasonings. The exposure time of the product in the marinade is also of great importance.

Before preparing a snack, special attention should be paid to the choice of the main component. The champignons should be smooth, white and not deformed. No dents should form when pressed. Mildew odor and dark spots are a serious reason to abandon a purchase. It is advisable to purchase the product in trusted locations.

Warning! Experts do not advise taking mushrooms in packs and trays, as they are often not the very first freshness.

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

Korean champignon recipes

Marinating champignons in Korean at home is not difficult at all. Moreover, they turn out to be much tastier than the purchased product. To prepare the dish, prepare a cutting board, a deep container, a saucepan and cutlery. In addition to champignons, additional ingredients may be required. It is permissible to put the appetizer on the table only a few hours after preparation. It is also possible to roll the dish for the winter.

Classic Korean style champignon mushroom recipe

The traditional option has always been considered the most popular. Korean style pickled mushrooms 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.


  • 350 g champignons;
  • 2 laurel leaves;
  • 25 ml of acetic acid;
  • ½ tsp cilantro seeds;
  • 3 tbsp. sunflower oil;
  • 3 garlic cloves;
  • a pinch of granulated sugar;
  • 1 tsp salt;
  • 1.5 tbsp. soy sauce.

Cooking algorithm:

  1. The mushrooms are thoroughly cleaned and placed in a pot of water. You need to cook them within 15 minutes.
  2. Ready mushrooms are placed in a separate bowl. The rest of the bulk ingredients are also sent there. Garlic must first be chopped using a press.
  3. Sunflower oil is mixed with vinegar and soy sauce. The thoroughly mixed mixture is added to the mushrooms.
  4. Close with a lid and hide in the refrigerator for 12 hours.

Attention! It is highly not recommended to cook mushrooms for more than 20 minutes.

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 in the style of stir-fry. A characteristic feature is considered to be a crispy texture and a pronounced aroma. The main condition for preparing a snack is to quickly fry the ingredients in a hot frying pan.


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

Cooking steps:

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

Korean style pickled champignons recipe

The taste of a Korean snack directly depends on the composition of the marinade. When preparing it, it is necessary to strictly observe the proportions of the ingredients.


  • 80 g carrots;
  • 250 g of mushroom product;
  • 70 g onions;
  • 1 tsp chopped red pepper;
  • 1 teaspoon brown sugar
  • 3 tbsp. soybean sauce;
  • 0.5 tsp cilantro seeds;
  • 5 g of ginger root;
  • ¼ h. Black allspice;
  • 15 g garlic;
  • 1.5 tbsp. balsamic;
  • salt and herbs to taste.

Stages of execution:

  1. The champignons are washed under water, thoroughly cleaning them from dirt. Then they are placed in a pot of water and put on fire. The cooking time does not exceed 10 minutes.
  2. Carrots are peeled and chopped on a coarse grater. To it add onions, cut into half rings and garlic, chopped with a press.
  3. Salt is poured into a bowl of vegetables, after which the mixture is left for 10 minutes.
  4. The boiled mushrooms are cut into quarters and added to the vegetable mixture.
  5. The coriander is ground in a mortar to a powdery state. Together 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 sent to marinate in the refrigerator for two hours.
  7. Sprinkle with herbs before use.

Korean champignons with carrots

Pickled champignons with Korean carrots have become a truly traditional combination. Not a single gourmet can resist the spicy notes in the taste of Korean-style snacks.


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

Cooking process:

  1. The mushrooms are peeled, cut into strips and sent to cook for 10 minutes.
  2. Seasonings, bay leaves and table vinegar are added to ready-made champignons.
  3. After removing from heat, they are left aside until they cool completely.
  4. Carrots are grated on a coarse grater with straws. It must be rubbed with your hands so that it releases the juice. Then it is mixed with salt and granulated sugar. After 15 minutes, put chopped coriander, paprika, black pepper and garlic squeezed in a press into a bowl.
  5. Spread the carrots in a hot frying pan, stirring occasionally.
  6. Fry the 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, the lid is closed.
  8. The cooled dish is allowed to brew in the refrigerator for at least six hours. It should be consumed cool.

Korean champignons with sesame seeds

Whole Korean champignons are prepared with the addition of sesame seeds. The recipe is very simple to prepare, but, despite this, deserves special attention.


  • 3 garlic cloves;
  • 350 g champignons;
  • 2 tbsp. soy sauce;
  • 30 ml vinegar;
  • 2 laurel leaves;
  • ½ tsp sugar;
  • 1 tsp salt;
  • 2 tbsp. sunflower oil;
  • 2 tbsp. sesame seeds.


  1. The mushrooms washed from the dirt are boiled in boiled water for no longer than 16 minutes.
  2. All seasonings and liquid ingredients are mixed in a separate container.
  3. Champignons get rid of excess moisture.
  4. Sesame is thoroughly fried in a hot skillet without adding sunflower oil.
  5. Prepared marinade is poured into the mushrooms and sesame seeds are poured. Everything is mixed thoroughly. The snack is sent to the refrigerator for 2-3 hours.

Champignons in Korean for the winter in jars

Champignons in Korean are often harvested for the winter. In this case, the shelf life of the product is one year.


  • 2 garlic cloves;
  • 2 tsp sesame seeds;
  • 300 g champignons;
  • 1.5 tbsp. vinegar;
  • 3 sprigs of parsley;
  • 4 grains of black pepper;
  • 0.25 tsp coriander;
  • 2 tbsp. sunflower oil;
  • 1 laurel leaf;
  • salt to taste.

Cooking principle:

  1. Peeled mushrooms are soaked in water, then left on fire for 16 minutes.
  2. At this time, you should start cooking the marinade. Finely chopped parsley and garlic are placed in a separate container. Vegetable oil, coriander, pepper, salt and laurel leaf are added to them.
  3. The next step is to pour in acetic acid. The mixture is gently mixed.
  4. Sesame is fried in a dry preheated frying pan until golden brown, after which it is added to the marinade.
  5. Boiled mushrooms are soaked in prepared liquid and left for a couple of hours.
  6. Glass jars are placed in the oven for sterilization. Then a workpiece is laid in them, after which the lids are tightened.

Korean spicy champignons


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

Cooking process:

  1. The mushrooms are thoroughly washed, then placed in a container filled with bay leaf water. After boiling, the product is cooked for about 9-10 minutes.
  2. Boiled mushrooms are covered with spices. From above they are poured with heated sunflower oil. 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 champignons with soy sauce

Soy sauce is one of the main ingredients in a Korean dish. Care should be taken with the salt when using it. There is a high risk of oversalting the snack.


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


  1. Boil the mushrooms for about 20 minutes over medium heat. After boiling, the foam must be removed from the surface.
  2. Combine the rest of the ingredients in a deep bowl. Chop the garlic with a garlic press.
  3. Boiled mushrooms are cut in half, and then poured with marinade and put into the refrigerator overnight.

Korean champignons with chili

Fans of spicy dishes will love the preparation in Korean with the addition of chili peppers. The amount in the recipe can vary as needed.


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

Cooking process:

  1. The mushrooms are boiled for 10 minutes and then dried with a paper towel. Then they are cut into quarters.
  2. The vegetables are chopped in any suitable way and placed in a skillet along with the seasonings.
  3. After five minutes of keeping on fire, mushrooms are added to them.
  4. At the end of cooking, acetic acid is poured into the snack, actively mixed and set aside.
  5. After five hours, guests are allowed to serve it.

Korean 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.


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


  1. The mushrooms are boiled for 14 minutes at reduced power. In finished form, they are placed in a colander to get rid of unnecessary liquid.
  2. In a separate bowl, 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 refrigerated for two hours. If the piece is left to stand all night, its taste will become even more intense.
  4. Chopped greens are added to the appetizer immediately before use.

Korean champignons with cauliflower and coriander

The delicate mushroom flavor is perfectly set off by the combination of cauliflower and coriander. A dish prepared on the basis of these components turns out to be crispy and moderately spicy. The recipe with a photo of Korean champignons with cauliflower perfectly illustrates how simple the appetizer is to prepare.


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


  1. Cabbage is soaked in cold, slightly 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. Everything is gently mixed and put into the refrigerator.
  5. After 2-3 hours, the dish becomes ready to eat.

Important! In the absence of table vinegar, you can add apple cider vinegar to the dish.

Korean mushrooms with vegetables

Korean champignons can be combined with almost any type of vegetables. They are often cooked with zucchini and tomatoes. To understand the principle of cooking champignons in Korean, just watch the video or familiarize yourself with the photo recipe.


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

Cooking process:

  1. Mushrooms are boiled in lightly salted water until tender. Then they are crushed into small strips.
  2. Zucchini is peeled and seeds removed, then cut into cubes and lightly fried in oil. After 10 minutes, cover the frying pan with a lid so that the product reaches full readiness.
  3. Mix the rest of the ingredients in a separate bowl. The tomatoes are cut into cubes. Garlic can be chopped with a knife or a special press.
  4. All components are mixed, covered and put into the refrigerator. It is advisable to stir the salad periodically to better distribute the spices.
  5. After five hours, the appetizer is served.

Calorie champignons in Korean

Eating Korean mushrooms 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.

Supporters of proper nutrition try to use it in limited quantities due to the abundant spice content.


Korean champignons are a favorite salad of most gourmets. But it is strongly discouraged to abuse it. You should also limit its use for people with chronic diseases of the digestive system.

Watch the video: How to make Spicy enoki mushrooms.