Kim Dae-seok's Shiitake Pickled Mushrooms
A simple and quick pickled shiitake mushroom dish enhanced with deep aroma from pan-roasted fresh ginger and seasoned with soju for a salty, aged flavor.
Ingredients needed 4 servings
Recipe
Cooking tips
- Using fresh ginger raw may result in bitterness, but roasting it in a pan removes the bitterness and leaves behind a rich, sophisticated aroma.
- Adding 1/3 cup (70ml) of soju to the brine enhances the overall flavor profile of the pickled dish.
- To preserve the chewy, springy texture of the mushrooms, pour the brine while it's still hot—this seals in moisture and prevents the surface from softening.
- Do not discard the leftover brine after eating all the mushrooms. Re-boil it and reuse as a pickling solution for onions, chilies, or perilla leaf pickles.
Recommended for
- Those who want to quickly prepare a hearty week-long side dish on a low budget.
- People who enjoy mushrooms with a firm, bouncy, chewy texture comparable to meat.
- Beginners looking for a foolproof, golden-ratio pickling recipe that minimizes failure with just accurate measurements.
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