Santa Mushroom Jangajji: Savory Pickled Mushrooms for a Flavorful Bite!
How to Make Santa Mushroom Jangajji (Korean Pickled Mushrooms)
Enhance your meals with this delightful Santa Mushroom Jangajji! These savory pickled mushrooms offer a wonderfully chewy texture and a long shelf life, making them a versatile side dish or a perfect accompaniment to grilled meats. The rich, tangy, and slightly sweet marinade infused with mushrooms and vegetables will surely awaken your palate. Learn how to easily make this flavorful banchan and enjoy its convenience!
Mushroom Jangajji Main Ingredients
- 1 pack (approx. 300g) fresh Santa mushrooms (or King Oyster mushrooms)
- 1/2 medium onion
- 2 Korean green chilies (Cheongyang peppers)
- 1 red chili
- 3-4 pieces dried kelp (for topping)
Flavorful Jangajji Brine Ingredients
- 2 paper cups soy sauce
- 1 paper cup water
- 1/2 paper cup anchovy sauce (for umami)
- 1 paper cup brown sugar (adjust to taste)
- 1 paper cup soju (or cooking wine for deodorizing and preservation)
- 1/2 paper cup plum syrup (for a refreshing flavor)
- 1/2 paper cup vinegar
- 1 stalk green onion (cut into large pieces)
- 10 whole garlic cloves (unpeeled)
- 2 paper cups soy sauce
- 1 paper cup water
- 1/2 paper cup anchovy sauce (for umami)
- 1 paper cup brown sugar (adjust to taste)
- 1 paper cup soju (or cooking wine for deodorizing and preservation)
- 1/2 paper cup plum syrup (for a refreshing flavor)
- 1/2 paper cup vinegar
- 1 stalk green onion (cut into large pieces)
- 10 whole garlic cloves (unpeeled)
Cooking Instructions
Step 1
Step 1: Prepare Fresh Ingredients
Gently separate the Santa mushrooms (or King Oyster mushrooms) if they are clumped together. Lightly rinse them under cold water and thoroughly drain any excess moisture. Be careful not to wash them too vigorously to avoid mushing the mushrooms. Peel the onion and cut it into large square pieces. Wash the whole garlic cloves and the green onion, keeping them unpeeled and unchopped for now. Wash the Cheongyang peppers and red chili, then slice them into approximately 2cm lengths for a mild heat and vibrant color.
Step 2
Step 2: Cook the Delicious Jangajji Brine
In a pot, combine the brine ingredients: 1 paper cup water, 2 paper cups soy sauce, 1/2 paper cup anchovy sauce, 1 paper cup brown sugar, 1 paper cup soju, and 1/2 paper cup plum syrup. Stir well to combine. Add the prepared green onion and whole garlic cloves to the pot. Bring to a simmer over medium heat, stirring occasionally until the sugar has completely dissolved. Once the brine starts to boil, continue to simmer for about 5 more minutes. Turn off the heat and stir in 1/2 paper cup of vinegar. Your flavorful jangajji brine is now ready. (You can remove the green onion and garlic, or leave them in for extra flavor.)
Step 3
Step 3: Assemble the Jangajji in a Container
Place the drained Santa mushrooms into a clean glass jar or airtight container. Arrange the sliced onions, Cheongyang peppers, and red chilies in between the mushrooms. Pour the hot jangajji brine over the ingredients, ensuring they are fully submerged. Finally, place the dried kelp pieces on top of the mushrooms and vegetables to help press them down and infuse extra flavor.
Step 4
Step 4: Let the Jangajji Mature and Age
Cover the container with a lid and let it sit at room temperature for one day to allow the flavors to meld and penetrate the ingredients. After one day, remove the kelp pieces. From this point onwards, store the jangajji in the refrigerator. This will preserve its freshness and allow it to mature beautifully, making it a perfect side dish for rice, a delightful accompaniment to grilled meats, or a refreshing treat when you need an appetite booster!