Quick Tofu Jangajji (Pickled Tofu)
A Delicious Tofu Jangajji Recipe You Can Make Quickly Anytime
While tofu is typically enjoyed in stews or braised dishes, why not try making it into a unique jangajji (Korean pickles)? This recipe is not difficult and can be made quickly, making it an excellent side dish. Elevate your dining table with this easy-to-make, flavorful tofu jangajji.
Main Ingredients- 1 pack small tofu
- 1 green chili pepper
- 1 red chili pepper
- 1/3 stalk green onion
Seasoning Ingredients- 4 Tbsp soy sauce
- 1 Tbsp soup soy sauce
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp plum extract
- 1 cup dashi broth (or anchovy broth)
- 1/2 Tbsp toasted sesame seeds
- 3 pinches salt
- 4 Tbsp soy sauce
- 1 Tbsp soup soy sauce
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp plum extract
- 1 cup dashi broth (or anchovy broth)
- 1/2 Tbsp toasted sesame seeds
- 3 pinches salt
Cooking Instructions
Step 1
Prepare one pack of small tofu, which will be the star of this dish. Also, gather fresh green and red chili peppers for color and flavor, and a portion of green onion for aroma. The peppers and green onion will be finely chopped.
Step 2
First, cut the tofu into thick slices, about 5cm (2 inches) thick. Then, cut these slices into bite-sized pieces. Sprinkle 3 pinches of salt evenly over the cut tofu and let it sit for about 10 minutes. This helps to draw out moisture, firming up the tofu so it doesn’t break apart when pan-frying.
Step 3
Prepare the vegetables by removing the seeds from the green and red chili peppers and thinly slicing them into julienne strips. If you enjoy a spicier kick, you can include some seeds and slice them finely. Chop the white parts of the green onion finely as well.
Step 4
In 1 cup of warm dashi broth (or anchovy broth), add 4 tablespoons of soy sauce and 1 tablespoon of soup soy sauce. Stir well to create the base flavor for your jangajji.
Step 5
For added umami and a glossy finish, add 1 tablespoon of oligosaccharide and 1 tablespoon of plum extract to the broth mixture. Stir thoroughly until all the seasonings are well combined.
Step 6
Gently pat the salted tofu dry with paper towels. Heat a frying pan with a generous amount of oil over medium-high heat. Pan-fry the tofu pieces until they are golden brown and slightly crispy on all sides. This crispiness adds a wonderful texture.
Step 7
Once fried, place the tofu pieces on a wire rack to drain off excess oil. Allow them to cool down slightly. This step helps to reduce greasiness and brings out the tofu’s natural nutty flavor.
Step 8
Pour the prepared sauce mixture (from steps 3 and 4) into a small pot. Bring it to a gentle boil over medium-low heat. Once it boils, turn off the heat. Let the sauce cool down completely, just like the tofu you’ve drained and cooled.
Step 9
Arrange the cooled, drained tofu pieces neatly in a clean, sterilized container. Avoid placing hot tofu into the container, as it might break apart. Ensure it has cooled down sufficiently.
Step 10
Sprinkle the finely sliced chili peppers and chopped green onion evenly over the tofu. Pour the completely cooled sauce mixture over everything. Finally, sprinkle with 1/2 tablespoon of toasted sesame seeds. Close the lid and refrigerate for at least half a day, or longer for a deeper flavor. Your delicious tofu jangajji is ready to be enjoyed!
