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.

Ingredients

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)

Directions

Remove the tofu from the package. Drain and rinse.
Cube the tofu into bite sized pieces.
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.
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 and boil for another 30 minutes. Strain with a strainer.
Put the fried tofu and the sliced onion into a container. Pour the strained brine over top, and add the cooked shiitake mushrooms.
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.

Posted on Thursday, November 29th, 2012 at 1:34 pm. Last updated on August 7, 2017.
Tagged: dubu banchan, dubujangachi, dubujangajji, korean food, Korean food blog, Korean kitchen, Korean mitbanchan, korean side dish, Korean tofu side dish, maangchi recipe, pan-fried tofu pickled, picked tofu, pickled tofu, refrigerated food, tofu pickles, tofu recipe, tofu recipes, tofu side dish, vegan food, vegetarian dish

49 Comments:

John in Baton Rouge Baton Rouge Louisiana joined 12/16 & has 40 comments
Posted January 24th, 2017 at 12:17 pm | Log in to reply.

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).
kittysticks usa joined 10/16 & has 1 comment
Posted October 1st, 2016 at 7:37 pm | Log in to reply.

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!
rebelspice Colorado joined 3/16 & has 2 comments
Posted March 6th, 2016 at 11:32 pm | Log in to reply.

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
- Maangchi New York City joined 8/08 & has 12,019 comments
  Posted March 8th, 2016 at 4:00 pm | Log in to reply.
  
  All the dishes look healthy and delicious!
Anissa & has 7 comments
Posted January 30th, 2016 at 12:02 pm | Log in to reply.

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!
- Anissa & has 7 comments
  Posted February 2nd, 2016 at 12:45 pm | Log in to reply.
  
  Nvm, my brother found Shiitake mushrooms in the city where he studies, so he’ll buy me some soon! :)
torisuzanno new mexico joined 2/12 & has 1 comment
Posted March 30th, 2015 at 1:52 pm | Log in to reply.

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!
Jojo77 Ohio US joined 2/15 & has 4 comments
Posted February 11th, 2015 at 8:47 pm | Log in to reply.

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.
- Maangchi New York City joined 8/08 & has 12,019 comments
  Posted February 11th, 2015 at 11:33 pm | Log in to reply.
  
  I’m happy to hear that you love this recipe! You can keep it in the fridge up to 7 days.
  - Inches Chicago joined 6/16 & has 47 comments
    Posted April 16th, 2020 at 10:48 am | Log in to reply.
    
    In your recipe you say 2-3 weeks but here you mention 7 days. Is this good for a long ferment in the fridge of 2-3 weeks or does it go bad after 7 days?
    
    Thanks ^_^
Mel_Mel_Mel Germany joined 7/14 & has 1 comment
Posted July 27th, 2014 at 9:57 am | Log in to reply.

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 :)
- Maangchi New York City joined 8/08 & has 12,019 comments
  Posted July 28th, 2014 at 6:21 am | Log in to reply.
  
  yes, pickled shiitake mushrooms and sliced onion are also very delicious along with the pickled tofu. I should make this soon. : )
medusagurlyeah Adelaide joined 1/14 & has 31 comments
Posted January 14th, 2014 at 4:09 am | Log in to reply.

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!
- Maangchi New York City joined 8/08 & has 12,019 comments
  Posted January 15th, 2014 at 1:31 am | Log in to reply.
  
  It’s sold in Korean grocery stores these days.
medusagurlyeah Adelaide joined 1/14 & has 31 comments
Posted January 14th, 2014 at 3:49 am | Log in to reply.

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.
ina78 Jerteh, Terengganu, Malaysia joined 4/09 & has 45 comments
Posted March 16th, 2013 at 3:40 am | Log in to reply.

1 question please! Hehehe….
Can I use sesame oil to fry it? Or is it much better if I use olive oil?
- Maangchi New York City joined 8/08 & has 12,019 comments
  Posted March 16th, 2013 at 7:12 am | Log in to reply.
  
  I wouldn’t use sesame oil to fry tofu.

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Tofu pickles
Korean name: 두부장아찌
Romanized: Dubu-jangajji
Also Romanized as: dubujangachi, dubu jangajji, dubujangajji

Categories: easy, non spicy, pickle, preserved side dish, side dish, vegetarian
Made with: apple, apple vinegar, canola oil, garlic, onion, shiitake mushrooms, soy sauce, tofu, vegetable oil, vinegar, water,