Korean-Style Marinated Mushrooms

Cooking method

1. Step 1:

   

   Get the mushrooms and all the spices ready for the Korean-style champignons (white button mushrooms). I use this set of spices, but you can use a ready-made Korean spice blend or season to your own taste. I use white sesame seeds and a medium bunch of parsley.

2. Step 2:

   

   For this recipe it's best to use small mushrooms. If you don't have any, you can cut them in half — but whole ones look better. The champignons should be fresh and white, with no spots, damage, or other flaws. Sort them and rinse under running water to remove any debris or soil.

3. Step 3:

   

   Put the clean mushrooms in a pot, cover with cold water, and cook for 10–15 minutes from the moment it boils. Drain the cooked mushrooms in a colander and let them cool. The cooking liquid can be used for soup or a mushroom sauce.

4. Step 4:

   

   Toast the white sesame seeds in a dry skillet until golden. Toasted sesame is more fragrant and easier for the body to absorb.

5. Step 5:

   

   Rinse fresh parsley under running water, dry it, and chop finely. Peel the garlic clove and run it through a press. In a bowl, combine the vegetable oil, soy sauce, vinegar, dry spices, salt, and sugar. Stir thoroughly.

6. Step 6:

   

   In a deep dish where the mushrooms will marinate, combine the chopped parsley, the minced garlic, and the marinade you mixed earlier. Add the toasted sesame seeds and stir everything together.

7. Step 7:

   

   Add the boiled, cooled mushrooms to the marinade, add the bay leaf, and stir. Cover the dish and refrigerate for 8–10 hours. The larger the mushrooms, the longer they need to marinate. Stir them a few more times during this period.

8. Step 8:

   

   After that time, the Korean-style mushrooms are ready. They're a dish in their own right — a cold appetizer — but you can also use them as the main ingredient in other salads and appetizers.