Korean-Style Mushroom Salad
Juicy, spicy, tangy, and incredibly appetizing! Korean-style mushroom salad is easy to make at home. Spicy mushrooms with juicy vegetables make a great addition to meat and potatoes. You’ll definitely like it!
Updated : 03 February, 2026
Easy
More than 1 hour.
Ingredients
500 grams
Champignon
1
Bell pepper
1
Onion
1
Carrot
3
Garlic
to taste
Parsley
2 tablespoon
Soy sauce
4 tablespoon
Vegetable oil
1 tablespoon
Apple cider vinegar
1 teaspoon
Salt
2 teaspoon
Sugar
4
Allspice
to taste
Ground black pepper
1
Laurel leaf
to taste
Hot chili pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make Korean-style mushroom salad? Prepare all the ingredients. It’s best to use small button mushrooms - you can cook them whole. If your mushrooms are large, it’s better to chop them.
Step 2
Wash the mushrooms and trim part of the stem. My mushrooms were small, so I left them whole; the larger ones I cut in half.
Step 3
Put the mushrooms into a pot of a suitable size, cover with cold water, and place on the stove. When it comes to a boil, skim off the white foam. Reduce the heat to medium and boil the mushrooms for 3-5 minutes. Then carefully pour off ½ cup of the mushroom broth, and drain the mushrooms in a colander.
Step 4
Peel the onion, carrot, and garlic. Cut the bell pepper in half and remove the seeds. For a brighter look, I used peppers of different colors and a red salad onion. Rinse the vegetables and pat dry with paper towels. Grate the carrot on a Korean-style grater, and slice the onion and pepper into thin half-rings.
Step 5
Heat 2 tbsp vegetable oil in a skillet. Add the carrot, onion, and bell pepper. Stir-fry over high heat for just 1-2 minutes. They shouldn’t soften - the vegetables should only warm through well.
Step 6
In a small pot or saucepan, combine the mushroom broth, soy sauce, 2 tbsp vegetable oil, and apple cider vinegar. Add a few allspice peppercorns and a bay leaf. Add sugar and salt; at this stage you can use a ready-made Korean salad spice mix. Bring the marinade to a boil so the salt and sugar dissolve completely. Taste and add more salt, sugar, or vinegar if needed.
Step 7
Place the mushrooms in a deep bowl. Add the minced garlic.
Step 8
Add the hot vegetables from the skillet to the mushrooms and pour the marinade over the top.
Step 9
Mix everything thoroughly.
Step 10
Wash the parsley, pat dry, and chop finely (you can use any herbs you like instead). Add hot chili pepper, adjusting the amount to your taste. Let the salad cool to room temperature.
Step 11
Cover the bowl tightly with a lid or wrap with plastic wrap and refrigerate for 24 hours. For convenience, I used a jar.
Step 12
The Korean-style carrot and mushroom salad turns out incredibly tasty - spicy and aromatic. Enjoy your meal!
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