Chewy Enoki Mushroom Jangjorim (Braised Enoki)
Delicious Enoki Mushroom Jangjorim, Perfect for Topping Your Rice
Enoki mushrooms offer a delightfully chewy texture, and while they’re fantastic when grilled, they transform into a savory delight when braised in soy sauce. This Jangjorim, or braised dish, is incredibly flavorful and makes a perfect topping for a bowl of warm rice! Enjoy this easy yet deeply satisfying recipe.
Main Ingredients
- Enoki mushrooms 600g
- 1/2 Onion
- 2 Cheongyang peppers (or other mild green chili)
Cooking Instructions
Step 1
First, wash the enoki mushrooms thoroughly under running water. Trim off the tough root end. Then, gently pull apart the mushrooms by hand into bite-sized pieces, about 3-4 cm long. This helps the mushrooms absorb the sauce better, making them more flavorful.
Step 2
Finely chop the cheongyang peppers after removing their stems. If you prefer it spicier, leave the seeds in; otherwise, remove them before chopping. Peel and finely mince the onion. The minced onion adds sweetness and depth to the dish.
Step 3
In a pot or pan, combine the soy sauce, sugar, and water in a 1:1:1 ratio, using 2/3 of a paper cup for each ingredient (approximately 130ml each if using a measuring cup). Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer until the sugar is completely dissolved and the sauce is well combined.
Step 4
Once the sauce is simmering, add the prepared enoki mushrooms, minced onion, and chopped cheongyang peppers. Stir gently to ensure the mushrooms are submerged in the sauce. Bring the mixture back to a gentle boil, then maintain medium-low heat.
Step 5
Now, uncover the pot and let the sauce simmer and reduce until it becomes thick and coats the mushrooms nicely. Stir occasionally to prevent the mushrooms from sticking or burning. Once the sauce has thickened to your desired consistency, turn off the heat. Serve this delicious Jangjorim spooned over hot rice or as a side dish.
