Maangchi Korean Tofu Pickles (Dubu Jangajji)
Official creator video for the exact dish and technique.
Official cooking video · Maangchi · YOUTUBEDubu Jangajji: Pan-Fried Tofu with Shiitake Soy Pickle Sauce (4)
A Korean tofu side dish using pan-fried tofu and separately simmered soy-vinegar sauce with apple and shiitake, distinct from braised tofu.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Drain, cut tofu into roughly 3-cm cubes and pat dry. Pan-fry in oil over medium-high heat until several sides turn golden.
- 02
Combine soy sauce, vinegar, water, sliced garlic, cored apple and dried shiitake in a pot. Bring to a boil, simmer 10 minutes over medium and 30 minutes over low heat.
- 03
Strain the sauce, discard apple and garlic but keep the cooked shiitake. Put tofu, thinly sliced onion and shiitake in a clean heatproof container.
- 04
Pour warm sauce over tofu, cool briefly and serve. Cover and refrigerate leftovers within 2 hours.
Helpful source links
Before you cook
Tofu and soy sauce contain soy, and some soy sauces contain wheat. Vinegar does not make this shelf-stable. Refrigerate at 4°C or colder within 2 hours and conservatively consume within 3–4 days using clean utensils.
Allergens: 대두(두부·간장), 밀(일부 간장 제품)
Image & source credits
These illustrations stand in for food photos.
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