Chewy Shiitake Mushroom Jangajji (Pickled Mushrooms)
Chewy Shiitake Mushroom Jangajji (Pickled Mushrooms)
How to Make Chewy Shiitake Mushroom Jangajji with Fresh Shiitake Mushrooms
After enjoying some stir-fried shiitake mushrooms from my parents’ house during the Chuseok holiday, I decided to pickle the remaining fresh shiitake mushrooms. This recipe creates a chewy and flavorful pickled mushroom side dish that’s perfect to keep in your refrigerator. It’s a delicious way to preserve the wonderful taste of shiitake mushrooms for longer, becoming a fantastic accompaniment to any meal.
Main Ingredients- 10 fresh shiitake mushrooms
- 2 Cheongyang peppers
- 1 red chili pepper
Pickling Brine Ratio- 180ml soy sauce
- 180ml vinegar
- 180g sugar
- 150ml water
- 180ml soy sauce
- 180ml vinegar
- 180g sugar
- 150ml water
Cooking Instructions
Step 1
First, prepare 10 fresh shiitake mushrooms. Trim off the tough stems. Slice the mushroom caps into approximately 0.8cm thick pieces. Slicing them to a moderate thickness is key, as too thin might lose texture, and too thick may not absorb the marinade well.
Step 2
Wash the 2 Cheongyang peppers and 1 red chili pepper thoroughly and remove their stems. Slice them into about 1cm lengths diagonally or into rounds. These peppers will add a pleasant heat and vibrant color to your jangajji.
Step 3
In a pot, combine the pickling brine ingredients: 180ml soy sauce, 180ml vinegar, 180g sugar, and 150ml water. Bring the mixture to a boil over medium-high heat, and immediately turn off the heat once it starts to boil. Avoid over-boiling, as this can make the jangajji too salty or sour.
Step 4
Place the sliced shiitake mushrooms and peppers into a large bowl. Pour the hot pickling brine over them while it’s still piping hot. Pouring the hot liquid helps to slightly cook the mushrooms and ensures the flavors penetrate them effectively.
Step 5
Gently toss the mushrooms and peppers with the hot brine to ensure everything is evenly coated. Let the mixture cool down at room temperature for about 2 to 3 hours. Once cooled, transfer it to an airtight container and store it in the refrigerator. For the best flavor and texture, consume within 1 to 2 weeks. Enjoy your delicious and chewy shiitake mushroom jangajji!
