Chewy & Flavorful Oyster Mushroom Jorim (Soy-Braised Mushrooms)
Chewy & Flavorful Oyster Mushroom Jorim (Soy-Braised Mushrooms)
Delicious Oyster Mushroom Jorim, a Perfect Side Dish for Rice!
Discover a fantastic recipe for oyster mushroom jorim, using these affordable and nutritious mushrooms available year-round. Rich in Vitamin C, oyster mushrooms are not only healthy but also offer a delightful chewy texture, making them perfect to pair with grilled meats or as a versatile side dish. Elevate your meals with this flavorful jorim!
Main Ingredients- 6 Oyster mushrooms (approx. 300g)
- 6 Shiitake mushrooms (approx. 200g)
- 28 Quail eggs (approx. 270g, hard-boiled and peeled)
- 3-4 Korean green chili peppers (Cheongyang chili peppers)
- 1-2 Red chili peppers
- 1 Large leek or 2 smaller ones
- 15 cloves Garlic
- 1 piece Dried kelp (dashima, palm-sized, approx. 15g)
Braising Sauce- 1250ml Water
- 1.5 cups Soy sauce (Korean ‘jin ganjang’)
- 5-6 Tbsp Sugar
- 1/2 cup Mirin (cooking wine)
- 1250ml Water
- 1.5 cups Soy sauce (Korean ‘jin ganjang’)
- 5-6 Tbsp Sugar
- 1/2 cup Mirin (cooking wine)
Cooking Instructions
Step 1
Feel free to use any mushrooms you like! Besides oyster mushrooms, king oyster mushrooms, shiitake, and enoki mushrooms work wonderfully. For convenience, use pre-peeled hard-boiled quail eggs. If you have Korean wrinkled green peppers (kkori gochu), adding more than 10 will enhance the sweet and spicy flavor.
Step 2
While some say mushrooms don’t need washing, it’s best to quickly rinse them under running water to remove any dirt from handling and transport. Alternatively, gently wipe them clean with a damp kitchen towel. Avoid prolonged soaking, as it can diminish their flavor.
Step 3
Oyster mushrooms shrink significantly when cooked, so slice them into relatively thick pieces, about 1 to 1.5 cm thick. You can cut them into half-moons or rounds, or any shape you prefer for easy eating.
Step 4
Prepare the garlic by trimming off the dirty ends. If the cloves are large, cut them in half. Slice the green and red chili peppers diagonally after removing the stems. Cut the leek into large pieces.
Step 5
In a pot, combine 1250ml of water with the dried kelp and large pieces of leek. Bring to a boil and simmer for 10 minutes. Remove the kelp. Then, continue to simmer with just the leek for another 10 minutes, and then discard the leek. This creates a flavorful broth base.
Step 6
To the prepared broth, add 1.5 cups of soy sauce, 5-6 tablespoons of sugar, and 1/2 cup of mirin. Stir well until the sugar is completely dissolved. Taste and adjust the sweetness or saltiness to your preference.
Step 7
Add the prepared garlic, quail eggs, and all the mushrooms (oyster and shiitake) into the seasoned broth. Ensure the ingredients are mostly submerged.
Step 8
Cover the pot and braise over medium-low heat for about 20 minutes. The longer the mushrooms are braised, the chewier they become and the more the sauce penetrates, resulting in a richer flavor. Stir occasionally to ensure even seasoning.
Step 9
Once the sauce has reduced to your liking, add the sliced green and red chili peppers. Continue to braise for another 5-10 minutes. The chilies will add a pleasant heat and aroma to the jorim. Be mindful of the heat to prevent burning.
Step 10
For an extra touch of flavor, garnish with toasted sesame seeds or a drizzle of sesame oil, if desired. Your delicious oyster mushroom jorim is ready to be enjoyed with a warm bowl of rice!
