Chewy Bullet Mushroom Jangajji (Pickled Mushrooms)
Make a Week’s Worth of Side Dishes for Just $2: Bullet Mushroom Jangajji Recipe
Discover how to transform the adorable ‘bullet mushrooms,’ also known as mini king oyster mushrooms, into a delightfully chewy jangajji (pickled dish). This recipe is a budget-friendly way to create a fantastic side dish. The drying process gives the mushrooms a satisfying, almost meaty texture that’s incredibly addictive with rice!
Main Ingredients- Dried bullet mushrooms 100g
- 1 Korean chili pepper (Cheongyang)
- 2 Korean green chili peppers (Asagi)
- 1 Red chili pepper
Pickling Brine- Savory soy sauce (Mat-ganjang) 200ml
- Plum extract (Maesilcheong) 300ml
- Savory soy sauce (Mat-ganjang) 200ml
- Plum extract (Maesilcheong) 300ml
Cooking Instructions
Step 1
First, prepare the ‘bullet mushrooms,’ also called mini king oyster mushrooms. Clean them thoroughly, then dry them in a dehydrator at 70℃ (158°F) for 12 hours. This process removes moisture, resulting in a wonderfully chewy texture. Dehydrating them overnight is convenient for the next day.
Step 2
Let’s make the delicious pickling brine! In a large bowl, combine 200ml of savory soy sauce (Mat-ganjang) and 300ml of sweet plum extract (Maesilcheong). Stir these ingredients together until well blended.
Step 3
Prepare the chili peppers: remove the stems and seeds from the Cheongyang chili pepper, green chili peppers, and red chili pepper. Slice them into bite-sized pieces. The spiciness and freshness of the peppers will enhance the flavor of the jangajji.
Step 4
Now, pour the prepared pickling brine over the dried bullet mushrooms. The unique appeal of this jangajji is that no water is added, allowing you to fully appreciate the pure, chewy texture of the mushrooms. Stir everything to ensure the mushrooms are well coated in the brine.
Step 5
With the mushrooms submerged in the brine, add the sliced chili peppers. Transfer the mixture to an airtight container and let it marinate in the refrigerator for at least 3 days. The flavor will deepen and become even more delicious over time.
Step 6
After about 3 days of marinating, the chili peppers will soften slightly, and the dried mushrooms will absorb the brine, becoming wonderfully chewy and flavorful. This makes for an excellent side dish to serve with your meals!
