King Oyster Mushroom Jangajji (Soy-Pickled)

How to make it

1. 1

   Prep the ingredients

   Wash 5 king oyster mushrooms, wipe them dry, and cut them to an easy-to-eat thickness. Slice 2 cheongyang chili peppers on the diagonal and shake the seeds out.

2. 2

   Fill the jar

   Put the cut king oyster mushrooms and cheongyang chili peppers into a sterilized glass jar.

3. 3

   Boil the pickling liquid

   Put 200 ml of water, 200 ml of jin-ganjang, 100 ml of sugar, and 100 ml of maesil-cheong in a pot and bring it to a boil. Once the sugar has dissolved completely and it has come to a full boil, turn off the heat.

4. 4

   Add the vinegar

   With the heat off, add 100 ml of vinegar and stir it in.

5. 5

   Pour

   Pour the hot pickling liquid over the mushrooms so everything is fully submerged.

   · Pouring it hot is what keeps the mushrooms crisp as they pickle and helps them keep longer.

6. 6

   Cure

   Cool it at room temperature, then refrigerate. It's ready to eat after a day.

7. 7

   Re-boil (optional)

   After 3 to 4 days, pour off just the pickling liquid, boil it once more, cool it completely, and pour it back — it will keep far longer.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Boiling the vinegar together with the pickling liquid drives off the sourness.
• If anything floats above the pickling liquid, mold sets in.
• Leaving the mushrooms in water too long waterlogs them and ruins the texture.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the brine is too salty, dilute it with water and pour it back. Vegetables that are already pickled can be rinsed in cold water to draw the salt out.

Storage

1 month refrigerated. Pour off the liquid after 3 to 4 days, re-boil it, and pour it back, and it keeps 2 to 3 months.