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 package of tofu (36 ounces (1020 grams)
  • ¾ cup soy sauce
  • 3 dried shiitake mushrooms
  • ⅓ cup distilled vinegar (apple or white 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 over medium high heat 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 shiitake mushroom, chopped. Serve 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. peter22 Germany joined 9/21 & has 1 comment

    Hi Maangchi, i wonder how much Tofu is in 1 package? :)

  2. 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).

  3. 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!

  4. 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

  5. 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!

  6. 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!

  7. 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.

  8. 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 :)

  9. medusagurlyeah Adelaide joined 1/14 & has 32 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!

  10. medusagurlyeah Adelaide joined 1/14 & has 32 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.

  11. 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?

  12. ryboone Rexburg, Idaho joined 1/13 & has 1 comment

    So, last night was my first time making this. I’m in love with this already!!!

  13. Nicole4ever Las Vegas, Nevada joined 2/11 & has 11 comments

    When I saw this, I had to try it. My Japanese father use to make something very similar to this and I’ve been looking everywhere for the recipe. He would add dikon radish and dried seaweed to it as well. Really tasty!! Thank you so much :)

  14. fetosoap United States joined 7/12 & has 4 comments

    I made this today and was so pleased with the taste! One of my favorite dishes is dubu chorim and this is a close sister recipe! I love all matter of things pickled, so this is a winner in my book! Thank you for sharing your recipe! We’ll eat it with some bulgogi and miso soup tonight for dinner over rice.

  15. lenabonsai United States joined 7/11 & has 6 comments

    I made this last night. This is a very delicious recipe! I also used fresh shitake and think it turned out very good. The brine is so delicious, I don’t want to discard it!

  16. vb38 joined 7/10 & has 36 comments

    Hey Maangchi

    It’s been a long time since we last ‘talked’ but just so u know, i am still following yr blog closely and hv been making all yr awesome recipes repeatedly (that’s why there hasn’t been any new photos!). I made this tofu recipe just now and finished more than half of it (it was my lunch and dinner!) so I didn’t get any photos in the end. As always, yr recipes are SUPER YUMILICIOUS! So this tofu dish is no exception. I hv been making alot of walnuts wrapped in Korean dried persimmons and also the persimmon drink with cinnamon. These are my favourite for winter. Once again, tks so much for yr fantastic recipes. Wishing u a happy & healthy 2013.

  17. jaylivg Houston joined 7/10 & has 107 comments

    It looks so delicious , going to try making this later , oh and i have the same glass dish !! LOL , iinstead of dried shiitake , does it matter if i use fresh shiitake ?

  18. Fujia GERMANY joined 7/12 & has 10 comments

    I made it! Yesterday Dubujangajji was that best!
    Thank you Maangchi and Happy New Years!

  19. Fujia GERMANY joined 7/12 & has 10 comments

    Dear Maangchi, I’m so upset!
    Yesterday I made your recipe for Dubujangaji, und I made it really good. I taste it and almost can’t stop to try. The Muschroom ware so good, soft like meat, and the onion really tasty, and all the ingredients have ad a very special taste to me. But, I want to keep my glass container in the refigerator and that broke up! The glass was overall! I cried really bad! It’s was hard for me to find tofu yesterday, and I made three time the way to search overall. I had misfortune yesterday, but today I’ll try another time and this time must goes all in the best way.
    Thank you for your wonderfull tasty recipe. Gamsahamnida!

  20. OksanaK Ukraine joined 12/12 & has 1 comment

    Hello I’m from Ukraine. Your site – what I was looking for 2-3 years. Thank you very much.
    I want to learn to cook Korean food, because the food in Korea is very tasty and healthy compared to the one I was used to.
    How much % of acid in vinegar? How many milliliters in a cup?
    You are very nice.
    Thank you so much for your work

  21. I’m very excited about this recipe.
    I have a couple of questions.
    Do I have to discard the garlic cloves and the apple?
    How long does it keep in the fridge?

  22. JoyceWu Taiwan joined 7/12 & has 6 comments

    I love ur recipe n new hairstyle^^

  23. n4rit4 Montclair, NJ joined 11/12 & has 10 comments

    Annyeong Maangchi, this dubujangajji is Daebak!!! Am gonna try it as soon as i can get my hands on some yummy tofu!!! Kumopsumnida!

  24. korea4me South Korea joined 10/09 & has 55 comments

    That looks really delicious and so do you!

  25. elismami east coast, NH joined 11/11 & has 2 comments

    Love your hair doo, and thankyou for the new tofu recipe, looks good, can’t wait to try it!

  26. pkspzz México City joined 11/11 & has 2 comments

    Awesome recipe!
    Thank you Maangchi for share!
    greetings from Mexico

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