Jangajji

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Jangajji
Korean pickled garlics-Maneul jangajji-01.jpg
Maneul jangajji, pickled garlic in a sauce made with soy sauce and vinegar.
Korean name
Hangul 장아찌
Hanja none
Revised Romanization jangajji
McCune–Reischauer changatchi

Jangajji or jangachi (Korean pronunciation: [tɕaŋaːtɕ͈i]) is a type of pickle in Korean cuisine which is made by pickling or marinating vegetables in a sauce for a long period of time. The dish is also sometimes called janghwa (장화). It was historically made during the harvest season and was eaten as a banchan (small side dish) when vegetables were scarce during winter. Whenever eating jangajji, it is cut into thin slices, seasoned with sesame oil, sugar, salt and sesame seeds.[1][2]

Ingredients[edit]

The food varies according to region and temperature. The main ingredients are varied, and may include garlic, daikon, cucumber, chili pepper leaves, Oriental muskmelon, perilla leaves, deodeok (Codonopsis lanceolata), among others. Generally, jangajji is pickled in ganjang (Korean soy sauce), gochujang (chili pepper paste), doenjang (soybean paste), or diluted vinegar. To make jangajji, vegetables should be either dried or salted to prevent the addition of surplus moisture to the condiment. In recent days, food preferences have changed and fresh vegetables are easily accessible, so consumption of jangajji has decreased significantly.[1][2]

Gallery[edit]

See also[edit]

References[edit]

  1. ^ a b "Kinds of Korean Ffood". Korea Agro-Fisheries Trade Corporation. Archived from the original on 2009-04-14. 
  2. ^ a b "장아찌" (in Korean). Empas / Britannica. 

External links[edit]