Ingredients with Measurements:
- 1 pound of mushrooms (button or shiitake)
- 1 cup of soy sauce
- 1 cup of water
- 1 cup of rice vinegar
- 1/2 cup of sugar
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 tablespoon of sesame oil
- 1 tablespoon of sesame seeds
Special equipment needed:
- Large pot
- Glass jars with lids
Step-by-step instructions:
1. Clean and slice the mushrooms.
2. In a large pot, combine soy sauce, water, rice vinegar, sugar, onion, garlic, and sesame oil. Bring to a boil.
3. Add the mushrooms to the pot and cook for 5 minutes.
4. Remove from heat and let cool to room temperature.
5. Transfer the mushrooms and liquid to glass jars.
6. Sprinkle sesame seeds on top of the mushrooms.
7. Close the jars tightly and refrigerate for at least 24 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Temperature:
Room temperature for cooling, refrigerate for storage.
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 2g
Carbohydrates: 23g
Protein: 5g
Sodium: 2000mg
Substitutions for ingredients:
- You can use any type of mushroom you prefer.
- You can substitute rice vinegar with apple cider vinegar.
Variations:
- Add sliced carrots or cucumbers for extra flavor and texture.
- Use different types of vinegar for a unique taste.
Tips and tricks:
- Use fresh mushrooms for the best flavor.
- Make sure the jars are clean and dry before adding the mushrooms.
- Store the pickled mushrooms in the refrigerator for up to 2 weeks.
Storage instructions:
Store the pickled mushrooms in the refrigerator for up to 2 weeks.
Reheating instructions:
Serve cold.
Presentation ideas:
Serve in a small bowl or on a plate with other pickled vegetables.
Garnishes:
Garnish with sliced green onions or cilantro.
Pairings:
Serve with rice or as a side dish for grilled meats.
Suggested side dishes:
Kimchi, pickled radishes, or steamed vegetables.
Troubleshooting advice:
If the mushrooms are too salty, rinse them with water before serving.
Food safety advice:
Make sure the jars are properly sealed before storing in the refrigerator.
Food history:
Jangajji is a traditional Korean side dish made by pickling vegetables in soy sauce, vinegar, and sugar.
Flavor profiles:
Salty, sweet, and tangy.
Serving suggestions:
Serve as a side dish or appetizer.
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Region: Korean