Korean Cherry Tomato Jangajji
Quick answer
Peeling cherry tomatoes by hand serves as the foundation for creating tomato jangajji, a Korean soy-preserved dish.
What makes this special
- Hand-peeled cherry tomatoes in tomato jangajji allow a soy-vinegar brine to soak through the core.
- Peeling the cherry tomatoes lets the brine absorb quickly and evenly to the core
- Fully cooled brine is essential; residual heat softens and collapses the tomato
Key ingredients
Core cooking flow
- 1 Remove the stems from 500 g cherry tomatoes, then score a shallow cross on the bottom of each one.
- 2 Drop the tomatoes into boiling water for only 15 seconds, then lift them out right away.
- 3 When the tomatoes are cool enough to handle, peel from the scored cuts.
Peeling cherry tomatoes by hand serves as the foundation for creating tomato jangajji, a Korean soy-preserved dish. Removing the skins allows the brine of soy sauce, rice vinegar, and sugar to permeate the flesh quickly and consistently. A critical step involves boiling the liquid and then letting it cool to room temperature before combining it with the fruit. This cooling period prevents the tomatoes from softening or becoming soggy, ensuring they remain firm throughout the pickling process. Thinly sliced onions included in the jar absorb the liquid, contributing a savory and tangy character. Fresh basil leaves introduce an herbal scent that distinguishes this preparation from standard soy pickles. One full day of refrigeration helps the acidity of the vinegar settle and highlights the natural sweetness of the tomatoes. This side dish functions effectively alongside rice or grilled meats, where its tartness acts as a cleanser for the palate after eating oily foods. The texture remains intact for about a week when kept cold. For a different profile, small amounts of cinnamon or star anise can be added to the brine to provide a warm spice fragrance. It also pairs well with cheese and crackers as an unconventional snack or finger food.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Remove the stems from 500 g cherry tomatoes, then score a shallow cross on the bottom of each one.
Keep the cuts light, because deep cuts make the flesh split during blanching.
- 2Heat
Drop the tomatoes into boiling water for only 15 seconds, then lift them out right away.
Stop when the skin edges begin to loosen, and do not cook longer or the tomatoes soften.
- 3Prep
When the tomatoes are cool enough to handle, peel from the scored cuts.
Let excess moisture drain off gently, because too much surface water can dilute the brine and make it cloudy.
- 4Control
Combine 130 ml soy sauce, 170 ml water, 120 ml vinegar, and 70 g sugar in a pot over medium heat.
Stir until the sugar dissolves, then turn off the heat once the edges bubble.
- 5Prep
Let the brine cool completely to room temperature.
Put the tomatoes, 80 g thinly sliced onion, and 6 basil leaves in a jar, then pour in the cooled brine until everything is submerged.
- 6Finish
Cover the jar and refrigerate for 1 day.
Before serving, check that the tomatoes still feel firm and the onion tastes seasoned, then serve with rice or grilled meat.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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