Chewy Mini King Oyster Mushroom & Garlic Scape Jangjorim
Simple Recipe for Chewy Mini King Oyster Mushroom & Garlic Scape Jangjorim
Try simmering chewy mini king oyster mushrooms and crisp garlic scapes in a delicious soy sauce glaze! This perfectly balanced sweet and savory dish becomes an excellent side for rice, loved by the whole family. It’s an appealing side dish suitable for special occasions or everyday home meals.
Main Ingredients- 300g Mini King Oyster Mushrooms
- 100g Garlic Scapes
Jangjorim Sauce- 4 Tbsp Soy Sauce
- 2 Tbsp Mirin (Rice Wine)
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1 Tbsp Olive Oil
- 100ml Water
- 2 Tbsp Oligodang (Corn Syrup)
- Sesame Seeds, for garnish
- 4 Tbsp Soy Sauce
- 2 Tbsp Mirin (Rice Wine)
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1 Tbsp Olive Oil
- 100ml Water
- 2 Tbsp Oligodang (Corn Syrup)
- Sesame Seeds, for garnish
Cooking Instructions
Step 1
First, place the mini king oyster mushrooms in a sieve and rinse them lightly 1-2 times under running water for cleanliness. Draining them well will prevent too much water from forming when simmering.
Step 2
Cut the prepared mini king oyster mushrooms into bite-sized pieces. To ensure a satisfying chew, it’s recommended to cut them into pieces about 2-3 cm in length, as they might lose their texture if cut too small.
Step 3
Wash the garlic scapes thoroughly, trim the ends, and cut them into lengths similar to the mini king oyster mushrooms. The mild spiciness and crisp texture of the garlic scapes will add depth to the jangjorim’s flavor.
Step 4
Prepare a wide pan or pot. Add 4 Tbsp soy sauce, 2 Tbsp mirin, 1 Tbsp sugar, 1 Tbsp minced garlic, 1 Tbsp olive oil, and 100ml water. Adding olive oil will give the mushrooms and garlic scapes a glossy finish as they simmer.
Step 5
Mix all the sauce ingredients in the pan well to create a delicious base for the jangjorim.
Step 6
Add all the prepared mini king oyster mushrooms and garlic scapes to the jangjorim base in the pan.
Step 7
Turn the heat to medium-high and bring to a boil. Once boiling, reduce the heat slightly to prevent the sauce from burning.
Step 8
While simmering, stir the ingredients gently with a spoon or spatula occasionally. It’s important to ensure the sauce coats everything evenly and prevent sticking. Simmer for about 10-15 minutes.
Step 9
The jangjorim is almost ready when the sauce has reduced to a syrupy consistency and the ingredients are well-infused with the savory flavor.
Step 10
Finally, add 2 Tbsp oligodang (corn syrup) to enhance the glaze and add a touch of sweetness.
Step 11
After adding the oligodang, stir-fry quickly for just 1-2 minutes until the ingredients and sauce are well combined. Overcooking might make it too sticky.
Step 12
Turn off the heat and sprinkle a generous amount of sesame seeds for a visually appealing finish and nutty flavor.
Step 13
Transfer the deliciously finished mini king oyster mushroom and garlic scape jangjorim to a nice serving dish. Your perfect rice side dish is ready!
