Cost-Effective King Oyster Mushroom Jangjorim (Soy Braised)
Make Delicious and Economical King Oyster Mushroom Jangjorim: A Perfect Side Dish with Baby King Oyster Mushrooms
Grocery shopping feels daunting these days with how expensive ingredients have become! During such times, having a few cost-effective side dishes is a smart move. Baby king oyster mushrooms are a fantastic option – they’re affordable, delicious, and versatile. They’re perfect for grilling alongside meat, enjoying pan-fried with butter as a snack, or braising into a savory condiment like this jangjorim. This recipe transforms humble mushrooms into a delightful addition to your meals, adding warmth and satisfaction. Let’s get started on this budget-friendly and flavorful mushroom dish!
Ingredients
- 1kg Baby King Oyster Mushrooms
- 4 Cheongyang peppers (optional)
- 3 cups Broth (or plain water)
- 1 cup Soy Sauce
- 1/3 cup Cooking Wine (e.g., Mirin)
- 1/3 cup Oligodang (or corn syrup)
Cooking Instructions
Step 1
Let’s talk about the value of these baby king oyster mushrooms. At around 3,000 won for 1kg, they’re incredibly affordable! However, don’t just grab them based on price alone. Carefully inspect the mushrooms. Make sure they aren’t too small, like little peas, and check for any signs of mushiness. Choose ones that are a good, bite-sized portion, about the length of two finger segments, and ensure they are clean and fresh. This way, you’ll minimize food waste and create a delicious dish. Be wary of packages containing only tiny, unusable mushrooms; the perceived value can quickly disappear. The mushrooms I bought this time were in excellent condition.
Step 2
Fresh baby king oyster mushrooms, if unwashed, can be stored for over a week, making them very practical. They typically don’t have messy stems, so extensive trimming isn’t usually necessary. However, it’s always a good idea to quickly check for any damaged or unsightly parts before using them.
Step 3
Today, we’ll be making jangjorim with 1kg of baby king oyster mushrooms. While some people prefer not to wash mushrooms, I like to give them a quick rinse to remove any surface dust. Avoid soaking them; just rinse them under running water and drain thoroughly.
Step 4
Now, let’s prepare the broth for our jangjorim. While you can use plain water, using broth will add a richer umami flavor. You can use a pre-made broth pack, dried kelp, or even simmer vegetables like green onions and onions to create your own. Make a little extra broth than you think you’ll need (about one cup more) and simmer it for about 10 minutes.
Step 5
It’s time to make the delicious jangjorim sauce. Combine 3 cups of the prepared broth, 1 cup of soy sauce, 1/3 cup of cooking wine, and 1/3 cup of oligodang in a pot. This ratio creates a perfectly balanced, savory-sweet flavor that isn’t too salty. If you prefer a saltier taste, reduce the amount of broth. For a milder flavor, increase the broth.
Step 6
For a hint of spiciness, add 4 chopped Cheongyang peppers. This is entirely optional if you prefer a milder dish.
Step 7
Add all the prepared baby king oyster mushrooms to the pot with the sauce.
Step 8
Begin by bringing the mixture to a boil over high heat. At first, it might seem like there are too many mushrooms for the amount of liquid, but don’t worry. As they cook, the mushrooms will shrink and release moisture, becoming submerged in the sauce.
Step 9
Once the mixture is boiling vigorously, continue to cook on high heat for about 5 minutes. Then, reduce the heat to medium-low and let it simmer for another 10 minutes, allowing the flavors to meld and the mushrooms to become tender and savory.
Step 10
The jangjorim made with 1kg of mushrooms will yield a generous portion. If you plan to eat it all within a day or two, it’s fine as is. However, for longer storage, it’s best to add sesame oil and toasted sesame seeds right before serving. Adding sesame oil and storing for extended periods can lead to spoilage. Even though it’s a braised dish, especially in warmer weather, it’s advisable to consume it within 5 days. Enjoy this delicious and hearty homemade side dish!
