Korean cuisine, spicy and spicy, is characterized by a characteristic original approach to the preparation of various national dishes with a wide use of spices (mainly hot red pepper, garlic and coriander). Koreans love and use for food many products (familiar and known to us), including mushrooms.
We will tell you how to prepare champignons in Korean, of course, and some other mushrooms (for example, oyster mushrooms, very beloved from the Far Eastern peoples) can be prepared in the same way. Of course, it is better to use mushrooms grown artificially or collected in places, the ecology of which does not cause doubts.
One of the most favorite ways of preparation in the Korean culinary tradition is pickling (in the course of which the fermentation of the main product takes place under the influence of the active ingredients of the marinating composition, which changes its taste, smell and, in part, the structure).
Recipe for pickled champignons in Korean style
- fresh champignons - about 300-500 g;
- garlic - 3-4 cloves;
- coriander seed (ground);
- sesame seed - 20 g;
- vegetable oil (preferably sesame or in a mixture with sesame) - 50-80 ml;
- quality soy sauce (which usually is not cheap) - 1-2 tbsp. spoons;
- natural vinegar - 3 tbsp. spoons;
- cloves - 2-3 inflorescences;
- hot red pepper - 1 pc .;
- sweet red pepper - 2 pcs .;
- fresh herbs - 1 pc .;
- salt - according to your taste;
- pepper peas - 5-8 pieces.
Preparation
We choose small-sized young champignons of approximately the same size. Rinse them, boil for 20 minutes in a little salted water and throw mushrooms in a colander to the glass water.
We prepare marinade. Mix the vinegar with vegetable oil and soy sauce , add not too finely chopped sweet and bitter pepper, garlic, greens, ground and unmilled spices. Thoroughly mix. Sesame is calcined in a dry frying pan separately and also added to the marinade.
We put mushrooms in a glass, ceramic or enameled capacity without flaws. Fill mushrooms with marinade, close the container with a lid and leave in a cool place for 12 hours. In the process of marinating it will be good to mix 2-4 times. If you are picking oyster mushrooms, they can not even be boiled (as these mushrooms are edible and in raw form). Just cut the oyster mushrooms not too finely and fill the marinade. The minimum pickling time is 2 hours. Whole mushrooms marinate for at least 8 hours.
Adding lemon juice to the marinade, of course, will only improve its taste and give a more pleasant smell.
Such a dish as marinated champignons with carrots in Korean was invented in the tradition of kore-saram (the cuisine of Koreans living in the territory of the former USSR, in some way, differs from the authentic initial Korean culinary traditions).
Marinated champignons with carrots in Korean style
Ingredients:
- freshly grown champignons - 1kg;
- carrots (medium size) - 1-2 pcs .;
- onion - 2 pcs .;
- garlic - 3-5 denticles;
- sweet red pepper - 2 pcs .;
- hot red pepper - 1 pc .;
- vegetable oil (ideally sesame) - 100 ml;
- natural vinegar - 3 tbsp. spoons;
- coriander seed - 1 tbsp. a spoon;
- greens are different fresh;
- salt;
- sugar.
Preparation
Boil the rinsed mushrooms for 10-20 minutes in slightly salted water, rinse with boiled water and turn over to a colander. Carrots cut into thin strips (or rub on a special grater for Korean carrots).
We put in the container (glass, ceramic or enameled) mushrooms, chopped not too finely. We add spices, salt, sugar, vinegar, butter, large-grained garlic and greens. Stir and wait for 2 hours. For food, do not forget to chomping (Korean tradition), thus expressing your pleasure.