Dubu-Jangajji (Tofu Pickles)

Tested Recipe with Slight Adjustment Adapted from www.maangchi.com




800g tofu

¾ cup light soy sauce

3 dried shiitake mushroom

1/3 cup rice vinegar

1 ½ cup water

2 garlic cloves (sliced)

1 apple (pit removed and sliced)

1 onion (sliced)

Adequate cooking oil for pan-frying

Preparation Instructions:

  1. Drain and rinse the tofu and cube into bite-sized pieces.
  2. Heat up a non-stick skillet with adequate cooking oil for pan-frying. Pan-fry the tofu until all sides are golden brown. Remove and set aside.
  3. Prepare the brine by putting the light soy sauce, rice vinegar, garlic, apple, dried shiitake mushrooms, and water into a thick bottomed pot. Bring to a boil over medium high heat for 10 minutes, then turn down the heat and boil for another 30 minutes. Strain with a strainer.
  4. Put the fried tofu and sliced onion into a container. Pour the strained brine over top, and add the cooked shiitake mushrooms.
  5. To serve: put some of the tofu, brine, and onions into a serving bowl, along with some of the shiitake mushroom slices.
  6. Serve as a side dish with rice or noodles.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.