Kim Dae-seok's Mushroom Jelly

• shiitake mushroom 3 pieces
• enoki mushroom 1 pack
• oyster mushroom 1 pack
• maitake mushroom 1 piece
• soaked king trumpet mushroom 50g (soaked for 1.5 hours)
• water 2 cups (400ml, for stock)
• kelp 2 pieces (10g)
• agar powder 1 tablespoon
• cold water 1 cup (for dissolving agar powder)
• soy sauce 1 tablespoon
• salt 1/3 tablespoon
• mirin 2 tablespoons

Recipe 🍳

Cooking tips 💡

• Always dissolve agar powder in cold water to prevent clumping and ensure even mixing.
• To avoid overpowering mushroom aroma or strong off-flavors, always add mirin during cooking.
• Using too much agar powder will make the jelly too firm and brittle. For a soft, tender texture, exactly 1 tablespoon is ideal.
• To remove the jelly from the container, gently press the sides with your fingers to loosen it, then invert the container to release it smoothly.

Recommended for 🙋

• ⭐Those who want to enjoy various mushrooms in a light and refreshing way.
• ⭐People looking to savor the unique texture and flavor of mushrooms in an unusual form.
• ⭐Individuals seeking a purely plant-based vegan side dish without animal ingredients.