Delicious Soy-Braised Tofu Jangajji (Preserved Tofu)
How to Make Preserved Tofu Jangajji Simply and Deliciously
Introducing a recipe for tofu jangajji, an excellent side dish for any season that can be stored for a long time. The savory and umami-rich sauce deeply penetrates the tofu, making it a perfect match for rice or a great addition to lunchboxes. It’s a practical jangajji that stays fresh for quite a while once made.
Main Ingredients
- 2 blocks Tofu (approx. 600g)
- 3 Cheongyang peppers (Korean chili peppers)
- 2 Red bell peppers
- 10 cloves Garlic
- 1 thumb-sized piece Ginger (approx. 10g)
Jangajji Sauce
- 2 cups Water (400ml)
- 2/3 cup Soy sauce (130ml)
- 4 Tbsp Cooking wine (Mirin) (40ml)
- 2 Tbsp Sugar (20g)
- 2 cups Water (400ml)
- 2/3 cup Soy sauce (130ml)
- 4 Tbsp Cooking wine (Mirin) (40ml)
- 2 Tbsp Sugar (20g)
Cooking Instructions
Step 1
First, prepare the necessary ingredients. You’ll need 2 blocks of tofu, 3 Cheongyang peppers for a spicy kick, 2 red bell peppers for color, 10 cloves of garlic for aroma, and a thumb-sized piece of ginger. For the sauce, measure out 2 cups of water, 2/3 cup of soy sauce, 4 tablespoons of cooking wine, and 2 tablespoons of sugar.
Step 2
Pat the 2 blocks of tofu dry thoroughly with paper towels to remove as much moisture as possible. Removing excess water helps the tofu maintain its shape and prevents it from breaking apart when pan-fried. Slice the prepared tofu into uniform pieces, about 1cm thick.
Step 3
Wash the Cheongyang and red bell peppers under running water. Remove the stems, then cut them in half lengthwise. Afterwards, slice them thinly on a diagonal. You can remove the seeds if you prefer a milder spiciness.
Step 4
Heat a pan over medium-low heat and add 3 tablespoons of perilla oil (or sesame oil). Place the sliced tofu in the pan and fry, flipping occasionally, until both sides are golden brown and appealingly colored. Be mindful of the heat to prevent burning.
Step 5
In a separate pot or pan, combine all the jangajji sauce ingredients: 2 cups of water, 2/3 cup of soy sauce, 4 tablespoons of cooking wine, and 2 tablespoons of sugar. Add the whole or thinly sliced garlic cloves (10) and ginger (1). Bring the mixture to a boil over high heat, then reduce to medium-low and simmer for about 5 minutes to allow the flavors to meld.
Step 6
While the sauce is simmering, carefully remove the pan-fried tofu and arrange it attractively on a serving plate. Scatter the sliced red and Cheongyang peppers evenly over the tofu.
Step 7
Allow the flavorful jangajji sauce to cool slightly after boiling. Then, pour it evenly over the tofu and peppers. Once completely cooled, transfer everything to an airtight container and refrigerate for at least one day to allow the flavors to infuse. This resting period is key to achieving the best taste. Properly stored in the refrigerator, it can be enjoyed for about 4-5 days.
Step 8
Your delicious Tofu Jangajji is now complete! You’ve created a delightful side dish that’s sure to make you crave another bowl of rice.
Step 9
Serve it atop warm rice or alongside ssamjang (spicy dipping sauce) for an even more satisfying meal. The flavor will continue to deepen over time, so enjoy every bite!
