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Mushrooms in Korean

Korean-style mushrooms

Zesty, original, simple, and so tasty! Korean-style mushrooms are a spicy cold appetizer that gets its distinctive flavor from a blend of spices. They're great for a fasting menu, as well as for any party spread.

Elena

Recipe author

Composition / ingredients

Servings:

Button mushrooms

600

Carrots

Onion

Garlic

Fresh herbs (parsley, cilantro, dill)

100

Soy sauce

Vinegar

Sesame seeds

Vegetable oil

Dry spices (Korean-carrot spice blend)

Sugar

Table salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 4 g

Fats 33 % 5 g

Carbohydrates 40 % 6 g

74 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 30 min

Step 1:

How do you make Korean-style mushrooms? Gather your ingredients. Wash the mushrooms and trim them if needed. Scrub the carrot under running water with a brush and peel it. Wash and peel the onion and garlic too. Rinse the herbs and dry them well.
Step 2:

Put the mushrooms in a pot, cover them with water, and boil them until done over low heat, about 10 minutes from the moment they boil.
Step 3:

While the mushrooms cook, make the dressing. How do you make it? In a deep bowl, mix the soy sauce, vegetable oil, vinegar, salt, sugar, and spices, and add the garlic pressed through a press.
Step 4:

Toast the sesame seeds in a dry skillet over low heat, stirring constantly, until golden.
Step 5:

Stir the hot sesame seeds into the dressing.
Step 6:

Cut the onion into thin quarter-rings. To keep it from stinging your eyes, rinse the onion and the knife in cold water before cutting.
Step 7:

Add the chopped onion to the bowl of dressing and stir.
Step 8:

Cut the peeled carrot into fine matchsticks, like for Korean carrot salad. A julienne grater works best for this.
Step 9:

Now finely chop the parsley, cilantro, and dill.
Step 10:

Mix the chopped carrot and herbs together.
Step 11:

Combine the carrot-and-herb mixture with the dressing and mix well. The dressing is ready!
Step 12:

Tip the cooked mushrooms into a colander and let the water drain. Cool them a little.
Step 13:

Cut the cooked mushrooms into quarters. If they're very small, leave them whole.
Step 14:

Combine the cut mushrooms with the carrot, onion, and dressing mixture. Mix the salad well and let it sit for half an hour, preferably in the refrigerator.
Step 15:

The Korean-style mushrooms are ready! Serve them as a cold appetizer.

You can vary the herbs to your taste: if you don't like cilantro, for instance, leave it out. Or add some other aromatic herb you prefer.
Buy fresh medium-sized mushrooms — snow-white, with no spots, no damage, and no smell of rot. They shouldn't feel slimy. Rinse the mushrooms well to remove any soil under warm or cold running water. Cut out any blemishes if there are any. Tiny mushrooms up to 2 cm don't need peeling at all — just rinse them well. Larger ones are best peeled of their skins.
Since everyone's tolerance for salty, sweet, bitter, spicy, sour, and hot is different, always add spices and seasonings to your own taste! And if you're using a particular seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
When you add soy sauce to a dish, keep in mind that it's quite salty. Cut back on the total amount of salt, or you risk over-salting.