Kim Dae-seok's Tofu Jangajji

Recipe 🍳

Cooking tips 💡

• Do not season the tofu with salt before grilling, as it will become overly firm and tough. Grilling without salt preserves a soft, tender texture.
• Always ensure the tofu and hot brine are completely cooled before combining—this prevents rapid moisture loss from the tofu and maintains crispness in the vegetables.
• Adding a small amount of soju at the final step significantly extends shelf life to over ten days, making it ideal for long-term refrigeration.

Recommended for 🙋

• ⭐Those who want to make good use of leftover spicy gochujang jangajji brine instead of discarding it.
• ⭐People looking for a satisfying, fresh tofu side dish that can be enjoyed repeatedly, as an alternative to daily stews or soups.
• ⭐Anyone wanting to enjoy both the rich, nutty aroma of fried tofu and the sharp, refreshing kick of spicy pickled brine in one dish.