Mushroom jang-ajji that tastes better than meat.

How to use leftover jang-ajji water sparingly & detailed full video recipe: • 버섯 보이면 무조건 사오세요! 싼 버섯 ...
🔔Mushroom 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.
✨ Mushroom 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.
11. jang-ajji Boil water.
When it starts to boil, it foams up and when it boils, boil for 30 seconds.
12. Cool the boiled jang-ajji water to room temperature.
13. Pour the cooled jang-ajji water over the mushrooms.
14. Eat after 1-2 days in the refrigerator.
#mushroom dish #mushroom jang-ajji #jang-ajji

[@후추-h9j]

매실청 대신 다른 걸 넣을수도 있을까요?