Korean style pickled champignons

15

• Time for preparing

  Contents

  • • 0.0.1 2 h
    • 0.0.2 Simple dish
    • 0.0.3 63.41kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  2 h

• Recipe difficulty
  

  Simple dish

• Energy value
  

  63.41kcal

• Rating
  

  5 out of 5

• Recipe

Delicious Korean style pickled champignons – this is homemade mushroom appetizer that will always fit your table. Optional you can make them even sharper by adding in the cooking process hot red pepper to taste.

Let’s get started!

Ingredients

0/14 ingredients

• champignons – 500 grams
• carrots – 1 pc.
• onion – 1 pc.
• sweet pepper – 1 pc.
• garlic – 2 cloves
• vegetable oil – 4 tbsp. l
• sugar – 1 tsp.
• salt – 1 tsp.
• allspice – 4 peas
• bay leaf – 2 pcs.
• a mixture of Korean seasonings – ½ tsp.
• vinegar 9% – 30 ml
• soy sauce – 60 ml
• lemon – 1/2 pcs

5 из 5 2 2 ч2 ч 63,41

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Mushrooms are washed and cleaned of dirt and skins.
2. We spread the mushrooms in a pan, pour water and put on the fire.
3. In the water add bay leaf, allspice and cook until boil. After boiling water, cook for another 10 minutes.
4. We discard the mushrooms in a colander and let the water drain.
5. Wash carrots, peel the skins and grind with a coarse grater or special grater for Korean carrots.
6. Peel the onion, cut into half rings.
7. Pepper clear of seeds, cut into strips.
8. Pour vegetable oil into a skillet, put on a stove and warm up.
9. Pour onion into the pan, fry for several minutes. Add carrots, peppers to the onion and fry on a small the fire.
10. Peel and chop the garlic into thin slices.
11. Add garlic to vegetables, add salt and a mixture of Korean seasoning. Mix.
12. Fill with water, add vinegar, soy sauce and leave boil until boiling marinade.
13. Wash the lemon and cut into circles.
14. We put champignons with vegetables in a special plastic container, spread on top of the lemon circles.
15. Pour mushrooms with hot marinade, leave to stand until complete cooling.
16. After cooling, put in the refrigerator until completely cooled for about 1 hour.

Keywords:

• Blanks and canned food
• canned
• korean food
• Seasonal dishes
• Cold snacks
• Champignon