Yoon Yi-ryeon's Assorted Mushroom Jangajji

Cooking tips 💡

• After blanching the mushrooms, squeeze out as much water as possible so the pickling liquid doesn't become diluted and the seasoning absorbs well.
• When using 1 cup of soju in the pickling liquid, turn off the heat as soon as it starts to boil and let it cool slightly before using.
• Enoki mushrooms have the best texture, but you can also use shiitake or beech mushrooms according to your preference.

Recommended for 🙋

• ⭐Those who want a simple side dish with minimal cooking time over the stove.
• ⭐Those who enjoy the unique crunchy and chewy texture of mushrooms.
• ⭐Those looking for a sweet, tangy, and refreshing side dish during the summer when appetite is low.