Lee Hye-jung's Tomato Jangajji
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.
Ingredients needed 4 servings
Recipe
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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