Chewy and Flavorful White Matsutake Mushroom Jangjorim (Slightly Spicy with Korean Green Peppers)
White Matsutake Mushroom Jangjorim with a Fantastic Harmony of Aromatic Mushrooms and Korean Green Peppers
Introducing White Matsutake Mushroom Jangjorim, where the subtle spiciness of Korean green peppers and the fragrant aroma of ginger awaken your appetite. The chewy White Matsutake mushrooms absorb the rich flavor of the peppers, making it a perfect rice accompaniment. This versatile dish is excellent as a staple side dish or a convenient lunchbox side.
Main Ingredients- White Matsutake mushrooms 300g
- Korean green peppers (Ggwari-gochu) 150g
- Whole garlic cloves (large) 6
- Ginger 1 piece
- Dried chili peppers (small) 11
- Whole black peppercorns 1/2 tsp
Seasoning- Tuna extract sauce 5 Tbsp
- Soy sauce (for color and flavor) 2 Tbsp
- Soup soy sauce 1 Tbsp
- Anchovy-Kelp broth 1 cup
- Brown sugar 1 Tbsp
- Spicy sauce (optional, omit if unavailable) 1/2 Tbsp
- Tuna extract sauce 5 Tbsp
- Soy sauce (for color and flavor) 2 Tbsp
- Soup soy sauce 1 Tbsp
- Anchovy-Kelp broth 1 cup
- Brown sugar 1 Tbsp
- Spicy sauce (optional, omit if unavailable) 1/2 Tbsp
Cooking Instructions
Step 1
Prepare about 300g of White Matsutake mushrooms. Lightly rinse them under running water after taking them out of the pack. Remove the stems from the Korean green peppers, wash them thoroughly, and pat dry. If using large whole garlic cloves, cut them in half; otherwise, use them whole. Peel and thinly slice the ginger. Wash the dried chili peppers.
Step 2
Line the bottom of a wide pot with the prepared Korean green peppers. Arrange the White Matsutake mushrooms, separated into individual pieces, on top. Add the whole garlic cloves, sliced ginger, dried chili peppers, and whole black peppercorns. Finally, pour in the anchovy-kelp broth until the ingredients are mostly submerged.
Step 3
Now, let’s add the seasoning. Stir in 5 Tbsp of tuna extract sauce, 2 Tbsp of soy sauce, and 1 Tbsp of soup soy sauce for umami. Add 1 Tbsp of brown sugar for a rich color. If you’d like a bit of heat, add 1/2 Tbsp of spicy sauce. (You can omit the spicy sauce if you don’t have it or prefer it milder.) While the Korean green peppers can be quite spicy in the summer, they are milder in winter, so a touch of spicy sauce can make the jangjorim more refreshing and appetizing. If serving to children or those sensitive to spice, it’s best to omit the spicy sauce.
Step 4
Begin by boiling over high heat. Once the liquid comes to a boil, reduce the heat to medium-low and simmer for 10 minutes. Cook until the liquid is reduced and has a thick, syrupy consistency. Turn off the heat and enjoy this delicious dish. It’s tasty when served warm, and the chewy texture becomes even more pronounced when it cools completely.
