Modu Recipe
Modu Recipe

Yoon Yi-ryeon's Assorted Mushroom Jangajji

A mushroom jangajji made by briefly blanching enoki, king oyster, and wood ear mushrooms, then soaking them in a pickling liquid of soy sauce, fermented fish sauce, vinegar, and soju.

Ingredients needed 4 servings

Recipe

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.

Shop ingredients on Coupang(Ad)

enoki mushroomsking oyster mushroomswood ear mushroomssoy saucevinegarsugarfermented anchovy saucefermented sand lance saucered chili peppercheongyang chili pepper

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