Chewy Shiitake Mushroom Jangajji (Pickled Shiitake)
Beyond Soy Sauce Dip: This Jangajji Broth is Perfect for Dipping Meat!
Forget store-bought sauces! Make your own delicious, chewy Shiitake Mushroom Jangajji. The homemade broth can be used as a dipping sauce for grilled meats or as a fantastic side dish. Here’s a detailed recipe for this flavorful and satisfying Jangajji.
Main Ingredients- 1kg Fresh Shiitake Mushrooms
- 5 Cheongyang Peppers (Korean chili peppers)
Cooking Instructions
Step 1
Let’s start by preparing the ingredients for the Jangajji. Wash the 1kg of fresh shiitake mushrooms thoroughly and trim off the tough ends of the stems. Cut the mushroom caps into four pieces each. Finely chop the shiitake stems; we’ll set these aside for now. The chopped stems will be added to the stock pack to enhance the broth’s flavor.
Step 2
Now, let’s make the delicious pickling broth that will define the flavor of your Shiitake Jangajji. In a pot, combine 2 cups (400ml) of soy sauce, 1.5 cups (300ml) of water, 1 cup (200ml) of allulose for a healthy sweetness, and 50ml of monk fruit extract powder (or you can use 150ml of allulose instead). Mix these ingredients well. Feel free to adjust the sweetness to your preference.
Step 3
Pour the prepared broth mixture into the pot. Add 1 sachet of seafood stock pack for added umami, 5 whole garlic cloves, and 1 large sheet of dried kelp (about 13g) for depth of flavor. You can place the finely chopped shiitake stems into the seafood stock pack before adding it to the pot for an even richer broth. Now, place the pot with all the ingredients on the stove and turn on the heat.
Step 4
Once the broth begins to boil, add all the quartered shiitake mushrooms to the pot. Let them simmer in the broth over medium-high heat for 5 minutes. It’s important not to overcook them, as we want them to retain a chewy texture rather than becoming too soft.
Step 5
After simmering the shiitake mushrooms for 5 minutes, add 150ml of white vinegar and 150ml of Cheongju (rice wine) or Mirin. Vinegar and rice wine are quite volatile, so after adding them, boil for just 1 more minute. Boiling for too long can cause their beneficial compounds and aromas to dissipate. The key is to add them in the final stage and boil briefly to preserve their flavor and essence.
Step 6
Turn off the heat immediately. Now, add 5 finely chopped Cheongyang peppers for a touch of spice and aroma. Once the peppers are added, cover the pot tightly with a lid. Covering the pot allows the heat to infuse the shiitake mushrooms and peppers with the flavors of the broth. Leave it covered until it cools down completely.
Step 7
Once the Jangajji broth has cooled completely, transfer the shiitake mushrooms and the broth into a storage container, such as a kimchi jar. This recipe yields enough to fill approximately one 2.7L kimchi container. Ensure all the mushrooms are submerged in the broth. It’s a good idea to place the sheet of dried kelp that you simmered earlier on top of the shiitake mushrooms. This helps to keep the mushrooms submerged and allows the kelp’s flavor to further meld into the broth.
Step 8
While you can eat the Jangajji immediately, it’s highly recommended to refrigerate it for at least one day before consuming. This allows the flavors to deepen and the shiitake mushrooms to develop their perfect chewy texture. It pairs exceptionally well with grilled meats, acting as a superior alternative to store-bought dipping sauces! The combination of shiitake and soy sauce creates a profound umami, like the ultimate ‘seasoning of seasonings’. Add this unique delight to your table!
