#Soybean paste stewed with mushroom and chewy saesongi mushroom
Hello, I'm a bully mom. I'm a little sister, Mami^^ I'm back with a super simple recipe for a side dish! I can't cook side dishes every day, and I'm a bad mom who's into jangjorim or pickled vegetables these days. Why? It's good when you make side dishes, but there are side dishes that you don't want to eat when you come out of the refrigerator. Jangjorim is a side dish that doesn't have that disadvantage^^ The price is good and it's delicious! Usually, it's a side dish with perilla seeds, but the kids don't eat it often, so this time, I made a mushroom jangjorim with soy sauce.
2 serving
Within 30 minutes
불량엄마소자매마미
Ingredients
  • King oyster mushroom
    4ea
  • Water
    200ml
  • thick soy sauce
    2spoon
  • Korean style soy sauce
    1spoon
  • grain syrup
    1spoon
  • Garlic
    3piece
  • Sea tangle
    2piece
  • a ball player
    3~5ea
  • dried red pepper
Cooking Steps
STEP 1/7
In a cup and a half of water... Two thick soy sauce, one soup soy sauce
STEP 2/7
Add grain syrup, kelp, garlic, and guzija and bring to a boil.
I cut the garlic in half.
STEP 3/7
While the soy sauce is boiling, cut the mushrooms into long pieces. Ready!
STEP 4/7
It's supposed to have dried peppers in it, but I don't have dried peppers or cheongyang peppers. I put in some pepperoncini at home^^
STEP 5/7
Remove the kelp when it boils.
STEP 6/7
Put in the mushrooms and cook it on low heat. It's over!
STEP 7/7
You don't have to worry about the lack of sauce because water comes out from the mushrooms.
If you boil it down for 3 minutes, it's done!
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