Mixed-Mushroom Gangjeong Glaze

Name: Mixed-Mushroom Gangjeong Glaze
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ½ cup (90 ml)
Cuisine: Asian
Ingredients: 2 Tbsp (30 ml) Gochujang; 2 Tbsp (30 ml) Rice Syrup; 1 Tbsp (15 ml) Water; 1 Tbsp (15 ml) Vinegar

Independent adaptation of a publicly published Kim Ji-Young recipe. Not affiliated with, sponsored by, or endorsed by Kim Ji-Young.

GLAZE · FRIED MUSHROOMS OR TOFU

In the published recipe, this is the glaze for mixed-mushroom gangjeong.

Kim Ji-young's gangjeong glaze for fried mushrooms.

On the jar

MIXED-MUSHRO

Method: stove
Yield: about ½ cup
Ingredients: 4

Stove sauce. Cook from the recipe

Ratio

Gochujang 30 mlRice Syrup 30 mlWater 15 mlVinegar 15 ml

Ingredients

Gochujang2 Tbsp (30 ml)
Rice Syrup2 Tbsp (30 ml)
Water1 Tbsp (15 ml)
Vinegar1 Tbsp (15 ml)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Get Mixed-Mushroom Gangjeong Glaze + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Mixed-Mushroom Gangjeong Glaze wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 5 national awards

Pad See Ew SauceNATIONAL AWARD WINNEROn the jar: PAD SEE
Rice Wine Pan SauceNATIONAL AWARD WINNEROn the jar: SHAKING BEEF
Dan Dan Mian SauceNATIONAL AWARD WINNEROn the jar: DAN DAN MIAN
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Kim Ji-young. Korean temple. Cited awards include: Michelin 1* (발우공양 / Balwoo Gongyang, Seoul, historical).

Originally published as Mixed-Mushroom Gangjeong Glaze (모듬버섯강정 양념).

Adapted from a Kim Ji-young recipe (Kim Ji-young / Greenpeace cookbook (발우공양)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Kim Ji-young / Greenpeace cookbook (발우공양) (published as “Mixed-Mushroom Gangjeong Glaze (모듬버섯강정 양념)”). Full citation lives in Provenance.

Companion jar