It is difficult to imagine something more delicious thanmushrooms in Korean. Champignons in this case are an ideal snack. They are not only delicious, but also very delicate. If properly marinated food, an excellent snack will be available for the festive table. In addition, the dish is prepared very quickly. Of course, many believe that pickled mushrooms in Korean, like most of the salads in this kitchen, are very sharp. However, it is not. Correctly cooked mushrooms come out very fragrant, delicate and have simply amazing taste.
To prepare an original snack, you will need:
Champignons in this recipe can be optionallyreplace with oyster mushrooms. In any case, starting pickling mushrooms should be with their preparation. They should be thoroughly washed, cleaned, and then put in a container that is ideal for cooking them.
Fungi should be filled with cold water.Boil the mushrooms is not added salt. This process takes about 15 minutes. Cook mushrooms better on medium heat. After that, the mushrooms should be thrown in a colander and squeezed, but not severely, so as not to disrupt their integrity. The water must flow well. You can leave the mushrooms in a colander until they cool down completely.
While the mushrooms are draining, other components can be prepared. Garlic and onions must be thoroughly peeled off the husk, and then chopped. It is better to cut them into small cubes.
Completely cooled mushrooms must be put in a bowl. Add crushed garlic and onions, spices, vinegar, salt and sunflower oil. Everything must be mixed well.
Mushrooms in Korean, the recipe of which we describe,get ready very quickly. After connecting all the ingredients, the snack can be transferred to a container with a lid and placed in the cold. After a few hours, the dish will be ready. But it's best to leave the mushrooms in the cold for a few days. So they will turn out more fragrant and tasty.
Serve mushrooms in Korean to the table can be dressed with chopped parsley, along with marinade or without it.
Mushrooms in Korean can be prepared and a littledifferently. This recipe is no less simple than the previous one. Marinated mushrooms are the same delicious and fragrant. For cooking dishes it is better to use fresh mushrooms of small size. If necessary, champignons can be cut. To cook mushrooms in Korean, you will need:
First you need to prepare mushrooms.Champignons must be thoroughly washed in cold water, and then cleaned. If the mushrooms are large, they should be cut. Champignons should be placed in a saucepan, pour water and boil for 15 minutes. After this, the mushrooms must be removed from the fire and left in the broth until it cools completely.
Bulgarian peppers should be washed and cleaned by removingstem and seeds. This product should be cut with straw. In a separate container you need to mix peeled and missed garlic cloves, sugar, salt, lemon juice, vegetable oil, and 3% vinegar.
The head of onions of large sizes should be cleaned, and then fry in vegetable oil, cutting it in advance semi-rings.
When the mushrooms cool, broth with them should be drained.In a separate container you need to put the crushed Bulgarian pepper, fried onion and boiled champignons. Products must be poured with cooked marinade. After that, the snack should be closed with a lid and placed in a cold place for about a day. Mushrooms are Korean ready.
To prepare mushrooms in Korean this recipe will require:
So, how to cook mushrooms in Korean?Pour two liters of water into a saucepan and bring to a boil. After that, the tank should be filled with mushrooms and bay leaf. Cook mushrooms need 10 minutes, preferably on a small fire. After that, mushrooms should be thrown in a colander. The bay leaves should be removed from the champignons. This spice can degrade the taste of the snack.
Over the boiled champignons it is necessary to pour outpepper, coriander and turmeric. The last spice needs very little, so that the appetizer has an attractive yellow tint. In a frying pan you need to heat up the vegetable oil, and then pour it into a container with mushrooms. It should go to spices. Now in the snack you can add salt, vinegar, sugar and mix.
Mushrooms along with marinade should be shifted toglass container and tightly closed. Snack in this form should be placed in a cold place for a day. After the specified time, you can try mushrooms. If there is not enough salt or vinegar, you can add the missing component and leave for another day.
