Chewy Mini King Oyster Mushroom Jangjorim
Deliciously Chewy Mini King Oyster Mushroom Braised Dish – A Perfect Side for Lunch Boxes
Prepare a delightful side dish for your husband’s lunch box with this incredibly chewy and flavorful mini king oyster mushroom jangjorim (braised soy sauce dish). It’s a simple recipe that guarantees a delicious accompaniment to rice and is easy enough for anyone to make.
Main Ingredients- 1kg Mini King Oyster Mushrooms (washed and drained; cut larger ones in half)
- 1 Coin-shaped Broth Cube (store-bought)
Braising Sauce- 1/2 mug Water (approx. 100ml)
- 6 Tbsp Soy Sauce (approx. 90ml)
- 2 Tbsp Cooking Syrup or Oligosaccharide (approx. 30ml)
- 1 tsp Ginger Juice (or minced ginger)
- 1 tsp Minced Garlic
- 1/2 Tbsp Sesame Oil (approx. 7.5ml)
- A pinch of Black Pepper
- 1 Tbsp Toasted Sesame Seeds
- 1/2 mug Water (approx. 100ml)
- 6 Tbsp Soy Sauce (approx. 90ml)
- 2 Tbsp Cooking Syrup or Oligosaccharide (approx. 30ml)
- 1 tsp Ginger Juice (or minced ginger)
- 1 tsp Minced Garlic
- 1/2 Tbsp Sesame Oil (approx. 7.5ml)
- A pinch of Black Pepper
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, wash the mini king oyster mushrooms thoroughly and drain them well. If any mushrooms are particularly large, you can cut them in half for easier eating. This preparation helps the sauce to penetrate evenly.
Step 2
In a small bowl, combine 1/2 mug of water (about 100ml) and dissolve one coin-shaped broth cube. This broth cube will add a wonderful umami depth to the dish and serve as the base for the braising liquid. Stir until fully dissolved.
Step 3
In another small bowl, whisk together the soy sauce, cooking syrup (or oligosaccharide), ginger juice, minced garlic, and a pinch of black pepper to create the delicious braising sauce. Using cooking syrup or oligosaccharide instead of sugar will give the dish a beautiful glossy finish.
Step 4
Now, pour the prepared braising sauce into a pot. Add the water with the dissolved broth cube. Bring this mixture to a boil over medium-high heat. You’ll notice a wonderful aroma developing as the sauce heats up.
Step 5
Once the sauce comes to a rolling boil, add all the prepared mini king oyster mushrooms to the pot. Give them a gentle stir to ensure they are submerged in the sauce.
Step 6
Continue to braise the mushrooms over medium-high heat. As the mushrooms cook, they will release their moisture, and the sauce will begin to thicken. Stir occasionally to prevent sticking and burning.
Step 7
When the sauce has reduced to a nice glaze and the mushrooms look glossy, turn off the heat. Be careful not to overcook, as the mushrooms can become too soft and lose their pleasant chewy texture. Aim for a syrupy consistency.
Step 8
After turning off the heat, stir in the sesame oil and toasted sesame seeds. This final step adds a wonderful nutty aroma and a delightful textural contrast.
Step 9
Transfer the finished chewy mini king oyster mushroom jangjorim to a serving plate. It’s delicious served warm, but it also makes a fantastic make-ahead side dish for lunch boxes. Enjoy this incredibly satisfying and flavorful dish!
