Korean Mushroom Jangajji (Shiitake Oyster Soy Pickle)

Quick answer

Total time: 30 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

Beoseot jangajji is a Korean fermented mushroom side dish produced by briefly blanching shiitake and king oyster mushrooms, then submerging them in a soy sauce, vinegar, and sugar brine that has been brought to a boil and cooled.

The shiitake brings a thick, meaty chew that firms further as it absorbs the pickling liquid, while the king oyster stays springy and dense, so a single batch of this jangajji provides two distinct textures from one marinade. Soy sauce supplies a deep umami foundation and vinegar cuts through with its sharp acidity, creating a balance that tastes substantial and complete without any meat or added stock. The ratio of vinegar to soy sauce can be adjusted to preference: more vinegar produces a brighter, more assertive pickle, while reducing it brings out the soy sauce's savory depth. Stored in the refrigerator, beoseot jangajji keeps well for over a week, making it one of the more practical banchan to prepare in advance and draw from throughout the week.

Ingredients

servings

IngredientAmountUnit

shiitake mushrooms180 gg

king oyster mushrooms220 gg

soy sauce170 mlml

water220 mlml

vinegar90 mlml

sugar55 gg

garlic cloves5 eaea

dried red chili1 eaea

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Remove the stems from 180 g shiitake mushrooms, then cut the caps into 4 pieces along the grain.

Slice 220 g king oyster mushrooms lengthwise into 1 cm thick strips so the pieces pickle at a similar rate.
2

Control

Bring water to a strong boil over high heat, then add all the mushrooms and blanch for just 1 minute.

Drain as soon as the color deepens slightly, because longer cooking can make the mushrooms soft and watery.
3

Season

Rinse the blanched mushrooms in cold water to stop the heat, then drain them in a sieve.

Press firmly by hand to squeeze out moisture, since excess water will dilute the soy, vinegar, and sugar brine.
4

Control

Combine 170 ml soy sauce, 220 ml water, 90 ml vinegar, 55 g sugar, 5 sliced garlic cloves, and 1 dried red chili in a pot.

Stir over high heat until the sugar dissolves and the brine reaches a full boil.
5

Heat

Pack the squeezed mushrooms tightly into a sterilized glass jar, pressing out large gaps.

Pour the boiling brine in right away until the mushrooms are fully submerged, reducing air pockets so the surface does not dry out.
6

Finish

Set the lid on loosely and let the jar cool at room temperature until the heat is gone.

Seal it once fully cool, refrigerate for 1 day, then serve chilled after the mushrooms have absorbed the seasoning evenly.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Beoseot jangajji combines the dense chew of shiitake with the springy texture of king oyster.
Finish cue: Drain as soon as the color deepens slightly, because longer cooking can make the mushrooms soft and watery.
Storage and reheating: Stored in the refrigerator, beoseot jangajji keeps well for over a week, making it one of the more practical banchan to prepare in advance and draw from throughout the week.