Nutritious & Flavorful King Oyster Mushroom Jangjorim with Pork
King Oyster Mushroom Jangjorim with Pork Recipe
Don’t let your pork go to waste! Combining it with king oyster mushrooms elevates this braised dish to a whole new level of deliciousness and nutrition. This side dish is packed with flavor and is sure to become a favorite with a bowl of rice.
Main Ingredients- 3 King Oyster Mushrooms
- 1/2 stalk Scallion
- 1/2 Onion
- 200g Pork Shoulder (optional, can omit)
Braising Sauce- 500ml Water
- 25 Tbsp Soy Sauce (150ml)
- 2 Tbsp Oligosaccharide
- 1 Tbsp Sugar
- 2 Tbsp Corn Syrup
- 2 Tbsp Plums Elixir
- 3 Tbsp Cheongju (Rice Wine)
- 2 Tbsp Mirin (Cooking Wine)
- Water (for adjusting consistency, if needed) as needed
- 500ml Water
- 25 Tbsp Soy Sauce (150ml)
- 2 Tbsp Oligosaccharide
- 1 Tbsp Sugar
- 2 Tbsp Corn Syrup
- 2 Tbsp Plums Elixir
- 3 Tbsp Cheongju (Rice Wine)
- 2 Tbsp Mirin (Cooking Wine)
- Water (for adjusting consistency, if needed) as needed
Cooking Instructions
Step 1
First, prepare the vegetables. Slice the half onion into wedges or quarters. Cut the scallion into 2-3 large pieces. For the king oyster mushrooms, wash them, cut them in half, then cut each half lengthwise into thick strips. This shape allows the sauce to penetrate better, resulting in more flavor.
Step 2
To remove any gamey smell from the pork, bring a pot of water to a rolling boil. Once boiling, add the prepared pork and 3 Tbsp of Cheongju (rice wine) and 2 Tbsp of Mirin (cooking wine). These additions help to neutralize any unwanted odors from the meat.
Step 3
As the pork boils, its surface will turn white. Discard this water completely. Then, rinse the pork thoroughly under cold running water to remove any impurities. This blanching step ensures a cleaner taste and texture for the meat.
Step 4
Now, let’s make the braising sauce. In a clean pot, combine 500ml of water, 25 Tbsp of soy sauce (150ml), 2 Tbsp of oligosaccharide, 1 Tbsp of sugar, 2 Tbsp of corn syrup, and 2 Tbsp of plum elixir. Stir everything together. Add the prepared onion, scallions, and the blanched pork to the pot, and bring it all to a boil.
Step 5
Simmer over medium heat for about 10 minutes, allowing the flavors to meld. You’ll know it’s ready when the scallions start to turn a deep brown color. If you notice a lot of fat floating on the surface, you can skim some of it off with a spoon for a lighter dish.
Step 6
Next, add the prepared king oyster mushrooms to the pot and continue to simmer. Start on medium heat, and once the sauce comes to a boil, reduce the heat to low and cook for another 10-15 minutes. It’s important to let the mushrooms simmer gently to absorb the delicious sauce.
Step 7
Finally, regardless of the exact time, check if the king oyster mushrooms have turned a deep brown color and if the sauce has well-penetrated them, as shown in the photo. Once all the ingredients are nicely coated and infused with flavor, your delicious King Oyster Mushroom Jangjorim is complete! The flavors will deepen even further as it cools, so let it rest for a bit before serving.
