Crispy and Refreshing Tomato Jangajji (Pickled Tomatoes)
Crispy and Refreshing Tomato Jangajji (Pickled Tomatoes)
#TomatoRecipe #TomatoJangajjiMaking #EasySideDish #HomemadeRecipe
Experience the delightful crunch of fresh tomatoes pickled in a savory soy sauce brine! This Tomato Jangajji offers a perfect balance of sweet, savory, and tangy flavors with an incredibly crisp texture. It’s a guaranteed appetite enhancer and a fantastic addition to your meals!
Jangajji Ingredients- 30 cherry tomatoes
- 1 cup soy sauce (for braising)
- 2 Tbsp regular soy sauce
- 3 Tbsp natural seasoning mix (e.g., dried kelp, anchovies)
- 1 Tbsp dried shrimp powder
- 1 dried onion root (cleaned)
- 2 dried shiitake mushroom stems
- 1/3 clove garlic (sliced)
- 1/3 cup plum extract (or syrup)
- 1L water
- 3 Tbsp rice wine (or cooking wine)
- 3 Tbsp honey (or corn syrup)
Cooking Instructions
Step 1
First, let’s prepare the delicious braising soy sauce that will define the flavor of your Tomato Jangajji. For a deep and rich taste, combine the braising soy sauce and regular soy sauce in a golden ratio. Add plum extract and honey for a sweet and tangy profile, along with rice wine to enhance the aroma by cooking off the alcohol. In a separate spice bag (or directly in the pot if you strain later), add your natural seasoning mix (like dried kelp, anchovies), dried shrimp powder for umami, the cleaned onion root, shiitake mushroom stems, and garlic slices. Pour in 1L of water and bring it to a boil. Once boiling, reduce the heat to medium-low and simmer for about 10 minutes to create a fragrant, savory, and not overly salty braising sauce. Remove the spice bag and let the sauce cool completely.
Step 2
Now, let’s prepare the star ingredient: cherry tomatoes. Wash the cherry tomatoes thoroughly under running water to remove any dirt. If they have stems, gently twist them off or trim them. Rinsing them after removing the stems will ensure they are clean. Removing the stems allows the marinade to penetrate better and makes for a neater presentation.
Step 3
Cut the prepared cherry tomatoes in half. Slicing them this way is crucial because it allows the cooled braising sauce to seep deeply into the tomatoes, resulting in a more flavorful Jangajji. Place the halved tomatoes snugly into a sterilized glass jar or storage container.
Step 4
Pour the completely cooled braising sauce over the tomatoes, ensuring they are about two-thirds submerged. Adjust the amount of sauce if necessary; too much can make it too salty. Securely close the lid of the container and refrigerate or store in a kimchi refrigerator for 1 to 2 weeks. As time passes, the tomatoes will transform into a wonderfully crispy, salty, and tangy side dish that will have you reaching for more!
Step 5
Voilà! After 1 to 2 weeks, your delicious Tomato Jangajji is ready, beautifully infused with the deep soy sauce color throughout. Each bite offers a delightful burst of savory and tangy flavors, complemented by the fresh, crisp texture of the tomatoes, making it an irresistible side dish. It’s perfect as a simple side for rice, or you can get creative and use it in salads or sandwiches. Enjoy your mealtime with this delightful Tomato Jangajji!
