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Korean Marinated Mushrooms (Recipe)

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.

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Ingredients

  • 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)

Steps

  1. Soak the dried shiitake mushrooms in hot water for one hour.
  2. Remove the mushrooms from the water.
  3. Remove stems and slice mushrooms.
  4. Combine sliced mushrooms, sugar, soy sauce, rice vinegar, ginger, and mushroom-soaking liquid in a large pot.
  5. Simmer everything together for 30 minutes.
  6. Store in the fridge, sealed, for up to one month.



 

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