A great choice for those who like spicy – pickled mushrooms in Korean. I add red pepper and ginger to them to give them piquancy. This snack is also ideal for cooking various Asian dishes.
Ingredients
- Champignons - 500 g
- Carrots - 1 piece
- Hot red pepper - 1 piece
- Ginger - 20 g
- Water - 200 ml
- Garlic - 4 teeth
- Bay leaf - 1 piece
- Salt - 2 tsp.
- Sugar - 1 tsp.
- Allspice - 3 pieces
- Vegetable oil - 50 ml
- Vinegar - 2 art.l.
- Black Pepper - 12 peas
Step-by-step cooking recipe
Chop garlic, ginger and hot pepper. Grate the carrots on a Korean grater.
Boil water with oil, vinegar, salt, sugar and all spices.
Add the rest of the ingredients there and boil for 7 minutes.
Put the mushrooms in a sterile jar and sterilize it for another 15 minutes.
Roll up the champignons in Korean for the winter.
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