Making dried shiitake mushrooms
They sell ugly shiitake mushrooms cheaply, so I dried them to keep the broth ingredients for a long time
6 serving
Within 999 minutes
왕눈이의맛있는이야기
Ingredients
  • Shiitake mushroom
    3~4kg
Cooking Steps
STEP 1/7
After preparing the raw shiitake mushrooms, gently dust the front and back with a kitchen towel or wipe it off
STEP 2/7
Cut the bottom and put it separately
Cut the ends of the bottom little by little
I purposely separated it and dried it, but it doesn't matter if you just do it
STEP 3/7
Cut it into thin slices
STEP 4/7
Spread it evenly on a wide tray and dry it in the sun for 2-3 days
If you flip it in the middle, it dries well
STEP 5/7
Cut the thick bottom into 4 pieces and the thin one into 2 minutes
STEP 6/7
Likewise, spread it out on a tray and dry it
If you cook the bottom separately, it tastes better and chewy than any other stir-fried meat
*If you make Jangjorim with eggs/quail eggs, the children think it's braised meat and eat it well.*
STEP 7/7
Divide the dried shiitake mushrooms into a zipper bag and store them in the kimchi refrigerator or freezer
You can dry it in the food dryer for 2 to 3 hours
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