Lee Hye-jung's Tomato Jangajji

Name: Lee Hye-jung's Tomato Jangajji
Cook time: 450 min
Total time: 450 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 kg tomatoes; 300 g sugar; a little minced cheongyang chili pepper; 1–2 tbsp starch syrup

A unique jangajji made by curing sliced tomatoes in sugar, drying them, then tossing with cheongyang chili pepper and starch syrup for a chewy texture.

7 hr 30 min Difficulty Easy side dish

Main ingredients

tomato cheongyang chili pepper starch syrup

Ingredients needed 4 servings

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tomato cheongyang chili pepper starch syrup

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1 kg tomatoes

300 g sugar

a little minced cheongyang chili pepper

1–2 tbsp starch syrup

Recipe

Slice the tomatoes evenly into thick slices and remove the stem ends.
Layer the tomatoes with sugar and let them cure at room temperature for half a day to draw out the moisture.
Place the cured tomatoes on dehydrator trays, spacing them evenly so they don't touch.
Dry at 50–58°C for about 7 hours until they are moisture-free and chewy.
Add the minced cheongyang chili pepper (with excess moisture removed) and starch syrup to the dried tomatoes, and toss evenly to finish.

Slice the tomatoes and cure them with sugar for half a day.
Dry in a dehydrator for about 7 hours until chewy.
Add minced cheongyang chili pepper and starch syrup, and toss.

Cooking tips

If the tomatoes are sliced too thin, they will become crispy when dried; if too thick, the drying time will be longer. Maintain an appropriate thickness.
Thoroughly pat the cheongyang chili pepper dry with a paper towel to remove moisture so the seasoning adheres well to the dried tomatoes without becoming watery.

Recommended for

Those who want to try a new and different kind of jangajji.
Those looking for a chewy, spicy-sweet tomato side dish.

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