These simple “quickles” are the perfect way to infuse your next meal with a little Korean flair. Made from shiitake mushrooms, these “umami bombs” have a satisfying chewy texture, a slightly tangy taste, and huge depth of flavor. Serve them among other banchan, like kimchi, daikon pickles, and stir-fried fish cakes. Want to know more about Korean banchan? Check out this handy guide from Lucky Peach.
- 8 cups dried shiitake mushrooms (to be soaked)
- 2 cups sugar
- 2 cups soy sauce
- 2 cups rice vinegar
- 3 inches sliced ginger
- 4 cups mushroom-soaking liquid (reserved from soaking)
- Soak the dried shiitake mushrooms in hot water for one hour.
- Remove the mushrooms from the water.
- Remove stems and slice mushrooms.
- Combine sliced mushrooms, sugar, soy sauce, rice vinegar, ginger, and mushroom-soaking liquid in a large pot.
- Simmer everything together for 30 minutes.
- Store in the fridge, sealed, for up to one month.