Tofu pickles

Dubu-jangajji 두부장아찌

Hi everybody!
I’m introducing another delicious tofu recipe to you today. It’s very juicy and delicious. I didn’t use any chili peppers or powder, so it will be a good side dish for children or those who can’t tolerate spicy food. Yes, I’m a spicy food lover! But I sometimes feel like eating something mild. The sweet salty tangy brine in this recipe makes the intrinsically tasteless tofu very delicious.

You can eat it right after making it, and it’ll last for 2 or 3 weeks in the fridge. This side dish is very versatile. For a quick meal, cook some noodles, put them in a bowl, and add some dubu-jangajji over top with the delicious brine, onion, and chopped mushrooms. Or simply mix some pickle juice with your rice. If you have roasted kim in your cupboard, crush a sheet or two and add it to the rice. Yum!


If you have any more ideas on how to prepare this, let me know in the comments below and share your idea with my readers.


  • 2 pkg of tofu
  • ¾ cup soy sauce
  • 3 dried shiitake mushrooms
  • ⅓ cup vinegar
  • 1½ cup water
  • 2 garlic cloves, sliced
  • 1 apple, pit removed and sliced (or 2 tbs of sugar)
  • 1 onion, sliced
  • cooking oil (vegetable oil, canola oil, etc)



  1. Remove the tofu from the package. Drain and rinse.
  2. Cube the tofu into bite sized pieces.
  3. Heat up a pan and add a little cooking oil. Lightly dry off each tofu piece with a paper towel and pan fry until each side is golden brown.
  4. Prepare the brine by putting the soy sauce, 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 to low and simmer for another 30 minutes. Strain with a strainer.
  5. Put the fried tofu and the sliced onion into a container. Pour the strained brine over top, and add the cooked shiitake mushrooms.
  6. To serve, put some of the tofu, brine, and onions into a serving bowl, along with some of the shittake mushroom, chopped. Serve as a side dish with rice or noodles. To eat, mix in some of the brine with your rice. Eat your rice and take a piece of tofu, mushroom or slice of onion from time to time, too.


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  1. John in Baton Rouge Baton Rouge Louisiana joined 12/16 & has 40 comments

    I made this last night and it’s delicious! I used Korean pear because I have some on hand (and had no apple). What I particularly like about this recipe is the fact that it’s not too sour with vinegar, even though it’s a pickle recipe. It is absolutely perfectly balanced. The shitake is excellent in this too. I could make a meal of of this (not just eat it as a side dish).

  2. kittysticks usa joined 10/16 & has 1 comment

    We loooove this recipe! I’ve made it many times, never quite exactly as written but still comes out great. It is best with shiitake as they are obviously more flavorful… but I often use baby bellas as I more often have them on hand. They just dont add much for flavor but are still yummy!
    I also realize the apples are for sweetening but once mistakenly made this and put them in uncooked with the onion & I know it’s wrong but… It’s tasty! Crispy and salty sweet. Also good if made spicy instead. :9
    Thank you so much Maangchi, I always look forward to your recipes, they never disappoint!

  3. rebelspice Colorado joined 3/16 & has 2 comments

    I tried to make a Korean set menu for dinner using all recipes of yours. They were all delicious, but I like the tofu pickles the best! Thank you so much for helping me try Korean cooking!

    See full size image

  4. Is it possible to use different mushrooms than shiitake? I couldn’t find it in stores near my hometown and i really want to try this recipe out. What about white mushrooms? Or wood ear?
    Thanks in advance!

  5. torisuzanno new mexico joined 2/12 & has 1 comment

    This is only the third tofu related dish that I can get my hubby to eat, as a matter of fact I have to make a double batch, he chows it down so fast! I add dried red chili japonica peppers into the cooked marinade because I like it spicey. I am currently getting the ingredients to make your gochujang recipe, since I live in the southwest and we have great sun and heat here, but no asian stores. Sadness. I watched your site when you made it, but I am having a hard time with the amount of rice e syrup to use – American labeling and such. Can you give me an idea in ounces? Otherwise I’ll just guess. I love your work, and what you are doing, gave me the best chickenwing recipe ever! And the broccoli pickles rock! And the Kimchi too! Thank you thank you thank you!

  6. Jojo77 Ohio US joined 2/15 & has 4 comments

    Hi Maangchi, I just want to say thank you so much for easy recipe. I put it in the fridge and it became so so so so delicious the next day.

    But I do want to ask how long do you think before we shouldn’t eat it anymore.

  7. Mel_Mel_Mel Germany joined 7/14 & has 1 comment

    Dear Maangchi,

    I use your recipe to store my Shiitake longer! Shittake are VERY healthy, but it can be a lot of time spent when we soak it and cook it every time to eat only one or two of them.
    With your recipe i cook around 10-15 and then i can keep them in the fridge.
    Thank you very much for it! They keep in shape and taste good, even after a week.
    Have a nice day :)

  8. medusagurlyeah Adelaide joined 1/14 & has 31 comments

    Hi Maangchi,
    Can you tell me where you got your glass tea-pot? I love the fact that you can put it on the stove! Thanks!

  9. medusagurlyeah Adelaide joined 1/14 & has 31 comments

    I couldn’t even wait for 2-3 weeks! I ate the whole jar in 2 days – even without rice, it was great! Thank you Maangchi!
    I’ve just joined so will take photos next time. I’ve made several jiggae and banchan from your recipes already and have not been disappointed.

  10. ina78 Jerteh, Terengganu, Malaysia joined 4/09 & has 45 comments

    1 question please! Hehehe….
    Can I use sesame oil to fry it? Or is it much better if I use olive oil?

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