Korean-Style Champignons

1. 1 Button mushrooms≈ $7.50 per kg 300 g
2. 2 Korean-style carrot saladpack 300 g ≈ $3.00 100 g
3. 3 Soy sauce 20 ml
4. 4 Vinegar 9% 15 ml
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Sunflower oil 20 ml
7. 7 Sugar 5 g
8. 8 Chili flakes to taste
9. 9 Ground coriander 1 g
10. 10 Salt 3 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Wash a 0.5 l jar and plastic lid with baking soda, sterilize the jar over steam or in the oven at 120 °C for 10 minutes, and scald the lid with boiling water.

2. Slice the champignons 4–5 mm thick and boil in boiling water (600 ml) with 3 g salt for 8 minutes, then drain in a sieve and let cool.

3. Crush the garlic⁵ and mix with 20 ml soy sauce, 15 ml vinegar, 5 g sugar, 0.5 g chili flakes, and 1 g coriander.

4. Combine the mushrooms with 100 g Korean²-style carrots and the dressing, then toss.

5. Heat 20 ml oil until smoking and pour it over the mixture, then toss again.

6. Pack tightly into the jar, close with the plastic lid, and refrigerate for 24 hours.

7. Do not seal the jar or store it in the pantry: the mushrooms must be kept only in the refrigerator. Store in the refrigerator for up to 14 days.