KimchiEasy
Mushroom Jangajji
Savory mushroom jangajji made with blanched shiitake and king oyster mushrooms in soy brine.
Prep 20minCook 10min4 servings
mushroom jangajjishiitake pickleking oyster mushroom side dishkorean soy pickleumami preserved vegetables
Instructions
- 1
Tear or slice mushrooms into bite-size pieces.
- 2
Blanch for 1 minute and squeeze out moisture.
- 3
Boil soy sauce, water, vinegar, sugar, garlic, and dried chili.
- 4
Pack mushrooms in a jar and pour hot brine over.
- 5
Cool and refrigerate for 1 day before serving.
Tips
Squeeze mushrooms well so the brine stays concentrated.
Nutrition (per serving)
Calories
75
kcal
Protein
4
g
Carbs
13
g
Fat
1
g
Adjust Servings
2servings
→
servings
More Recipes
KimchiEasy
Aehobak Jangajji (Korean Zucchini Pickles)
A 4-serving zucchini jangajji recipe with auto-scaling for precise brine balance.
Prep 20minCook 12min4 servings
KimchiEasy
Asparagus Jangajji (Soy Pickled Asparagus)
4-serving asparagus jangajji with auto-scaling for precise brine ratios.
Prep 20minCook 12min4 servings
KimchiMedium
Baechu Kimchi (Napa Cabbage Kimchi)
A 4-serving napa kimchi recipe with auto-scaling for easy batching.
Prep 50min04 servings