Pickled champignons in korean

2 servings
9 hours

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

For Korean champignons at home, it is better to take small champignons. If there are no such, then mushrooms can be cut in half. But whole mushrooms will still look more advantageous. Champignons should be fresh, white, without stains, damage and other defects. Go through the mushrooms, rinse under running water from garbage and the remains of the earth.

Fold the clean champignons into a saucepan, cover with cold water and cook for 10 - 15 minutes from the moment you boil. Put the ready-made champignons in a colander and cool. Mushroom cooking broth can be used for soup or mushroom sauce.

Fry the white sesame in a dry frying pan until golden. Fried sesame is fragrant and better absorbed by the body.

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

In deep dishes in which mushrooms will be pickled, mix washed and chopped parsley greens, crushed garlic clove and previously prepared marinade ingredients. Add the fried sesame seeds and mix everything.

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

After this time, the delicious Korean champignons will be ready. This stand-alone dish is a cold snack, but can be used as the main ingredient for other salads and snacks. Enjoy your meal!