Boiled shiitake mushroom bottom with soy sauce
When I make side dishes with shiitake mushrooms, I always went to the freezer to eat the pillars (soybean paste stew, soy sauce stew), but I always throw it away later. So I solved it all at once. It's super simple shiitake mushroom bottom jangjorim.
4 serving
Within 60 minutes
우진맘
Ingredients
  • Shiitake mushroom
    210g
  • mushroom
    6ea
  • onion
    1ea
  • Garlic
    10piece
  • Whole pepper
    10piece
  • Ginger
    3~4piece
  • a green house
    3T
  • a beautiful forest
    1/2cup
  • Oligosaccharide
    1/2cup
  • Soy sauce
    1cup
  • Water
    5cup
  • Sea tangle
    2ea
Cooking Steps
STEP 1/4
After rinsing the bottom of the shiitake in cold water once or twice, I cut out the black part at the end of the bottom.
STEP 2/4
Then, tear it into small pieces with your hands
STEP 3/4
Cut off the bottom of the mushrooms and peel them slightly with a knife. You don't have to wash it in water. Buy a fresh one instead. It doesn't turn black. Slice the onion into cubes and prepare garlic, pepper, ginger, and bottom.
STEP 4/4
All you have to do is add all the ingredients and boil them. When all the ingredients start to boil from the beginning, reduce the heat to medium and simmer for 20 to 30 minutes (reduce the onion and garlic over medium heat and put them in 10 to 15 minutes later, which is good for not being watery). Remove the foam that floats in the middle.
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