Pickled Enoki Mushrooms.
Jangajji (Brine-preserved Vegetables)⏱ 10min👥 4 servings
Ingredients
- 3 packs of oyster mushrooms.
- 1/2 onion.
- 2 green chili peppers.
- 1 red chili pepper.
- One piece of ginger.
- 200ml of soy sauce.
- 300 ml of water.
- 200 ml of sugar (or granulated sugar).
- 2 tablespoons of corn syrup.
- 5g of dried kelp (dashima).
- 200 ml of vinegar.
- 200ml of soju.
Instructions
1
Cut off the stems of the enoki mushrooms and cut them into four pieces, each about 6-7 mm in size. Rinse the pieces and remove any excess water.
2
Slice the onion thinly, and chop the peppers into pieces about 1.5 cm in size.
3
Slice the ginger thinly and pan-fry it over medium heat until both sides are golden brown.
4
In a pot, combine soy sauce, water, rock sugar, corn syrup, kelp (dashima), and roasted ginger. Bring to a simmer over medium-low heat and cook for 6 minutes.
5
After removing the kelp and turning off the heat, pour in vinegar and soju.
6
Place the prepared enoki mushrooms, onions, and peppers in a sealed container, then immediately pour hot soy sauce over them.
7
Consume after allowing it to sit at room temperature for a day.
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