Korean Mushroom Jangajji (Shiitake Oyster Soy Pickle)
Beoseot jangajji is a Korean pickled mushroom side dish made by blanching shiitake and king oyster mushrooms, then submerging them in a soy sauce, vinegar, and sugar brine. The shiitake keeps its thick, meaty chew while the king oyster stays firm and springy, each absorbing the pickling liquid at its own rate. Soy sauce provides a deep umami foundation that vinegar lifts with its acidity, creating a flavor profile that feels substantial even without meat. Refrigerated, this jangajji keeps for over a week, making it a practical pantry banchan.
Adjust Servings
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.
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