Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Button mushrooms200 g
- Vegetable oil2 tbsp
- Apple cider vinegar10 ml
- Salt0.5 tsp
- Sugar0.25 tsp
- Soy sauce1 tbsp
- Ground coriander0.25 tsp
- Bay leaf1 pcs
- Garlic1 cloves
- Sesame seeds2 tbsp
- Ground red pepper0.25 g(pepper blend)
- Parsleyto taste
Nutrition
per 100 g
- Calories
- 152 kcal
- Protein
- 5 g
- Fat
- 14 g
- Carbohydrates
- 6 g
Instructions
Prepare all necessary ingredients and spices.
Sort the button mushrooms and rinse them under running water to remove debris and soil. Cut large mushrooms in half.
Place the cleaned button mushrooms in a pot, cover with cold water, and boil for 10–15 minutes after the water comes to a boil, until cooked. Drain the cooked button mushrooms in a colander and let cool.
Toast the white sesame seeds in a dry skillet until golden.
Rinse the fresh parsley under running water, pat dry, and finely chop. Peel the garlic clove and pass it through a press. In a bowl, combine the vegetable oil, soy sauce, vinegar, dry spices, salt, and sugar. Mix everything thoroughly.
In a deep bowl, combine the chopped parsley, minced garlic, and prepared marinade. Add the toasted sesame seeds and mix everything.
Add the boiled, cooled button mushrooms to the marinade, add the bay leaf, and stir. Cover with a lid and refrigerate for 8–10 hours. During this time, stir the mushrooms several more times.
After the specified time, the Korean-style button mushrooms will be ready. Serve as a standalone cold appetizer or use as an ingredient for salads.
