🔔Mushroom jang-ajji & additional onion and pepper jang-ajji. (1T = spoon / 1 cup = 200ml paper cup)
King oyster mushroom 1.1kg, oyster mushroom 800g, garlic 6, sugar ¾ cup (150g), water 5 cup (1L), soy sauce 3½ cup (700ml), plum syrup ½ cup (100ml), vinegar 1¼ cup ( 250ml), soju 1 cup (200ml), 5 Cheongyang peppers, 3 Cheongyang red peppers, 0.5cm x 3 lemons (optional), 1 green onion, 1 kelp slice, lemon
+ Additional pickled onion and red pepper: 400g onion, 150g red pepper, 3 cheongyang peppers, ¼ cup (50ml) soy sauce, ¼ cup (50ml) plum syrup
✨ Mushroom jang-ajji & additional onion pepper jang-ajji.
1. Wash and trim oyster mushroom and oyster mushroom.
2. Cut the king oyster mushroom into 1cm thick slices.
3. Chop cheongyang pepper, cheongyang red pepper, lemon and garlic.
4. Put the mushrooms, peppers and garlic in a container.
5. Boil jang-ajji water. (1L water, 700ml soy sauce, 100ml plum syrup, 150g sugar, 1 green onion, 1 kelp slice, lemon).
+ Bring to a boil over high heat, and when it starts to boil, lower the heat to low and simmer for 5 minutes.
6. Pick up the ingredients.
7. Add 250ml vinegar and 200ml soju and mix.
8. Pour over mushrooms and leave at room temperature for a day.
9. After a day, pour jang-ajji into a pot of water.
10. Squeeze the mushroom water and transfer it to a small container.
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(As the mushroom volume decreases, jang-ajji water remains. Only those who want to make more, proceed to steps 11-14.)
11. Chop the onion, crispy red pepper, and Cheongyang red pepper.
12. Put onion, red pepper, 50ml soy sauce and 50ml plum syrup in a container.
13. jang-ajji Boil water.
+ When it starts to boil, it foams up and when it boils, boil for 30 seconds.
14. Hot jang-ajji Pour water over onions and peppers, close the lid, and eat at room temperature for 1 day and in the refrigerator for 5-7 days.
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15. Cool the boiled jang-ajji water to room temperature.
16. Pour the cooled jang-ajji water over the mushrooms.
17. Eat after 1-2 days in the refrigerator.
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