Chewy and Delicious Dried Shiitake Mushroom Jangajji (Pickled Mushrooms)
Chewy and Delicious Dried Shiitake Mushroom Jangajji (Pickled Mushrooms)
Easy Homemade Dried Shiitake Mushroom Jangajji Recipe
Have a lot of dried shiitake mushrooms lying around? Turn them into a delightful jangajji with a wonderfully chewy texture and deep, savory flavor. This recipe is perfect as a side dish for rice or a tasty accompaniment to drinks.
Main Ingredients- 10-20 dried shiitake mushrooms (adjust quantity based on size)
- 2 dried red chili peppers (for color and a hint of spice)
- 5 pieces of dried kelp (kombu) (for added umami)
Pickling Brine- 2 cups of water used to rehydrate shiitake mushrooms (utilize the soaking liquid for extra flavor)
- 1 cup soy sauce
- 1/4 cup sugar (sweetness can be adjusted to your preference)
- 1/4 cup vinegar (add more if you prefer a tangier taste)
- 2 cups of water used to rehydrate shiitake mushrooms (utilize the soaking liquid for extra flavor)
- 1 cup soy sauce
- 1/4 cup sugar (sweetness can be adjusted to your preference)
- 1/4 cup vinegar (add more if you prefer a tangier taste)
Cooking Instructions
Step 1
1. Rehydrate Dried Shiitake Mushrooms: First, rinse the dried shiitake mushrooms under running water to remove any dust. Then, place them in a bowl and pour hot boiling water over them to soak until fully rehydrated. (Approx. 30 minutes to 1 hour, adjust time based on how dry the mushrooms are.)
Step 2
2. Prepare the Shiitake Mushrooms: Once the shiitake mushrooms are well-soaked, squeeze out as much water as possible by hand. Then, trim off the tough stems with scissors. This makes them easier to eat and helps them absorb the pickling brine better.
Step 3
3. Make the Pickling Brine: In a pot, combine 2 cups of the shiitake mushroom soaking water, 1 cup of soy sauce, and 1/4 cup of sugar. Stir well to dissolve the sugar. Add the 2 dried red chili peppers for color and the 5 pieces of kelp for umami. (Add the vinegar later or adjust to your taste.)
Step 4
4. First Pour of Brine: Once the pickling brine mixture starts to boil, place the prepared shiitake mushrooms in a clean jar or container. Carefully pour the hot brine over the mushrooms, ensuring they are fully submerged. Press them down gently to pack them in.
Step 5
5. Second Brine Boil and Pour (After 1 Day): After one day, remove the kelp and chili peppers from the container. Squeeze out excess water from the shiitake mushrooms again. Reheat the removed brine until it boils. Pour the hot brine back over the mushrooms. This step helps to further remove moisture from the mushrooms and allows the flavors to penetrate deeper.
Step 6
6. Third Brine Boil and Pour (After 3 Days): After another day, squeeze the excess water from the shiitake mushrooms one more time. Finally, reheat the collected soy sauce brine again and pour it hot over the mushrooms. Your delicious dried shiitake mushroom jangajji is now ready! Store it in the refrigerator and enjoy. (If you prefer a tangier flavor, you can add a little vinegar at this stage.)
