Korean marinated champignons

Step-by-step preparation

Cooking time: 9 hr

1. STEP 1

   

   How to make Korean marinated champignons? Prepare everything you need. I take this set of spices, but you can use a set of Korean dry spices or add spices to your taste.

2. STEP 2

   

   For Korean champignons at home, it is better to take small champignons. If there are none, then the mushrooms can be cut in half. But whole mushrooms will still look better. The champignons should be fresh, white, without stains, damage or other defects. Sort the mushrooms, rinse under running water to remove debris and soil residues.

3. STEP 3

   

   Place clean champignons in a saucepan, cover with cold water and cook for 10 - 15 minutes from the moment of boiling. Place the finished champignons in a colander and cool. The broth from cooking mushrooms can be used for soup or mushroom sauce.

4. STEP 4

   

   Fry white sesame seeds in a dry frying pan until golden brown. Roasted sesame is more flavorful and is better absorbed by the body.

5. STEP 5

   

   Rinse fresh parsley under running water, dry and chop finely. Peel the garlic clove and pass through a press. In a bowl, mix vegetable oil, soy sauce, vinegar, dry spices, salt, sugar. Mix everything thoroughly.

6. STEP 6

   

   In a deep bowl in which the mushrooms will be marinated, mix washed and chopped parsley, chopped garlic cloves and previously mixed ingredients for the marinade. Add toasted sesame seeds and mix everything.

7. STEP 7

   

   Place boiled chilled champignons in the marinade, add bay leaf and stir. Cover the marinated mushrooms with a lid and put them in the refrigerator for 8 - 10 hours. The larger the mushrooms, the longer it will take to marinate. During this time, the mushrooms need to be mixed several more times.

8. STEP 8

   

   After the specified time, delicious Korean-style champignons will be ready. This independent dish is a cold appetizer, but you can use them as the main ingredient for other salads and appetizers. Bon appetit!

Comments on the recipe

Bun

25.09.2023

5

I marinate champignons according to this recipe. Thanks to the author for a new option for pickling mushrooms for me, I’ll try it.

Natalia M

25.09.2023

4.7

Wonderful appetizer, delicious! I really liked it, next time I need to prepare a larger portion, this one was eaten instantly. I left it to marinate overnight, the mushrooms were perfectly soaked in the aromatic marinade. Parsley is also fragrant on its own, and in combination with spicy champignons it’s absolutely superb! I prepared everything according to the recipe, except for sesame seeds. I am allergic to it, so I don’t add it to any dishes. But even without it, the taste is amazing) I crushed the bay leaf along with coriander in a mortar and also added whole coriander seeds. I added a little more garlic, because... I wanted it to be spicier. I will definitely cook this champignon appetizer many more times. I recommend everyone to try cooking these mushrooms)