Tofu Jangajji (Korean Pickled Tofu)
How to Make Nutritious Tofu Jangajji for a Summer Side Dish
Experience a delightful blend of soft texture and savory flavor with this Tofu Jangajji! Tofu is a beloved ingredient, cherished for its health benefits and versatility. It’s a staple in comforting dishes like soybean paste stew (Doenjang Jjigae) and spicy kimchi stew, and also shines in crispy pan-fried cakes and fresh salads. Today, we’re presenting a unique variation of tofu side dish, perfect for the summer season. Learn how to make this special Tofu Jangajji and impress your family!
Main Ingredients- 1 block Firm Tofu (for pan-frying)
- 2 Shiitake Mushrooms
- 4 cloves Garlic
- 1 Red Chili Pepper
- 1 Green Chili Pepper
- 1 stalk Green Onion (white part only)
- 5 Tbsp Cooking Oil
Broth Ingredients- 60ml Water
- 1 sheet Dried Kelp (10x10cm)
- 1 Tbsp Dried Pollock Flakes (Hwangtae)
Pickling Sauce- 60ml Soy Sauce
- 4 Tbsp Sugar
- 2 Tbsp Vinegar
- 2 Pinches Salt
- 60ml Water
- 1 sheet Dried Kelp (10x10cm)
- 1 Tbsp Dried Pollock Flakes (Hwangtae)
Pickling Sauce- 60ml Soy Sauce
- 4 Tbsp Sugar
- 2 Tbsp Vinegar
- 2 Pinches Salt
Cooking Instructions
Step 1
First, let’s prepare the flavorful broth. Soak 1 sheet of dried kelp (10x10cm) in 60ml of cold water for 2 to 3 hours. This process extracts the kelp’s deep umami, which will enrich the flavor of your Jangajji. Next, wash the green onion thoroughly and slice it thinly. Heat 5 tablespoons of cooking oil in a pan over low heat and slowly sauté the green onion until fragrant. This infused oil will be used to pan-fry the tofu, adding an extra layer of aroma and taste. Remove the sautéed green onions from the pan and set them aside.
Step 2
Slice the firm tofu into thick pieces, about 1.5 to 2 cm thick, similar to how you would slice a pancake. After slicing, gently press each piece of tofu with paper towels to thoroughly remove excess moisture. Removing moisture is crucial for achieving a nicely browned and slightly crispy exterior when pan-frying.
Step 3
Heat the pan with the infused green onion oil over medium heat. Place the dried tofu slices into the hot oil and pan-fry them until golden brown and slightly crisp on both sides. Ensure even browning for the best texture and savory flavor.
Step 4
Once both sides of the tofu are beautifully browned, transfer them to a plate to cool slightly. While still warm, arrange the fried tofu pieces neatly in an airtight container where they will be pickled. Try not to stack them too high; arranging them in a single layer or two will help the pickling sauce penetrate evenly.
Step 5
Now, let’s make the pickling sauce. In the prepared kelp broth (60ml), dissolve 1 tablespoon of dried pollock flakes. Add thinly sliced shiitake mushrooms, minced garlic, 4 tablespoons of soy sauce, 2 tablespoons of sugar, and 2 tablespoons of vinegar. Stir well to combine. Bring the mixture to a boil, then remove and discard the rehydrated kelp from the broth. Boiling kelp for too long can sometimes impart a bitter taste.
Step 6
Turn off the heat and immediately pour the hot pickling sauce over the pan-fried tofu in the container. Thinly slice the red and green chili peppers diagonally and add them to the container once the sauce has cooled slightly. Adding the chilies after the sauce has cooled helps preserve their fresh, crisp texture. Seal the container tightly and refrigerate. Allow it to pickle for at least 2 to 3 days for the flavors to meld beautifully.
Step 7
After 2 to 3 days of refrigeration, your delicious Tofu Jangajji will be ready to enjoy as a fantastic side dish! The tofu will have absorbed the savory sauce, creating a delightful balance of flavors. You can also get creative by adding other ingredients. For instance, adding thinly sliced bamboo shoots during their season can offer a subtle aroma and a pleasant crunch, making your Jangajji even more special. Enjoy this flavorful and healthy dish!
