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Korean-style champignons with carrots

Author
Cookinero 10 Mar 2025
6730
Korean-style champignons with carrots

Korean-style champignons are a popular Asian snack that you can buy not only in the store, but also cook yourself. The cooking process, although it takes a long time, is quite simple. The mushrooms are pre-boiled and then marinated with carrots, onions and bell peppers. These champignons are perfect as a cold appetizer for both a regular lunch or dinner, and for a festive table.

How to cook Korean-style champignons with carrots

Step 1

Korean-style champignons with carrots

Add the mushrooms to boiling water and cook for 10 minutes over medium heat.

Step 2

Korean-style champignons with carrots

Meanwhile, cut the onion into half rings. Heat a frying pan with vegetable oil and fry the onion for 5 minutes over medium heat.

Step 3

Korean-style champignons with carrots

When the mushrooms are ready, use a slotted spoon to put them into a deep container. Don't rush to pour out the mushroom broth - you'll need it.

Step 4

Korean-style champignons with carrots

Cut the bell pepper into strips and add to the mushrooms.

Step 5

Korean-style champignons with carrots

Grate the carrots on a coarse grater, chop the garlic finely. Add everything to the mushrooms and sweet pepper.

Step 6

Korean-style champignons with carrots

Add fried onions and chopped parsley.

Step 7

In a separate container, mix 1 cup of mushroom broth, salt, sugar, Korean seasoning and vinegar.

Step 8

Korean-style champignons with carrots

Pour the resulting marinade over the mushrooms and vegetables and mix. Cover the mushrooms with cling film and refrigerate for 4 hours.

Step 9

Korean-style champignons with carrots

Garnish the finished dish with sesame seeds. Enjoy your meal.

Korean-style champignons with carrots - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute champignons with shiitake, oyster, or button mushrooms. Adjust cooking time slightly if needed for denser varieties.
Store in an airtight container for up to 5 days. The flavors deepen over time, making them even tastier after 1-2 days.
Yes, this dish is naturally vegan. Just ensure your Korean seasoning doesn't contain any animal products.
Absolutely! Reduce or omit the Korean seasoning and add a pinch of paprika for color if desired.
They pair well with rice, noodles, or as a banchan (side dish) in a Korean meal. Also great in sandwiches or wraps.
Freezing isn't recommended as the texture will become mushy. For meal prep, store marinated in fridge up to 5 days.
Mix 1 tsp each of garlic powder, onion powder, and paprika with 1/2 tsp red pepper flakes for a simple alternative.
Reduce carrots slightly and increase mushrooms. Serve over zucchini noodles instead of rice for a low-carb option.

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