.jpg) maneul-jong-jangajji (pickled garlicscapes and cloves) | |
| Alternative names | Pickled vegetables |
|---|---|
| Type | Pickles |
| Course | Banchan |
| Place of origin | Korea |
| Associatedcuisine | Korean cuisine |
| Jangajji | |
| Hangul | 장아찌 |
|---|---|
| RR | jangajji |
| MR | changatchi |
| IPA | [tɕaŋ.a.t͈ɕi] |
| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
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Drinks List of Korean drinks
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Jangajji (장아찌) orpickled vegetables is a type ofbanchan (side dish) made bypickling vegetables.[1][2] Unlikekimchi,jangajji is non-fermented vegetables, usually pickled insoy sauce,soybean paste, orchili paste.[3][4]Jangajji dishes are usually preserved for a long period of time, and served with a drizzle ofsesame oil.[5] Preserved foods likejangajji were developed to attain a certain level of vegetable consumption during the long, harsh winters on theKorean peninsula.[6]
The wordjangajji (장아찌) is derived from (Middle Korean:쟈ᇰ앳디히,romanized: ccyangaistihi).[a][2] The Middle Korean is believed to have come fromChinese:酱瓜;pinyin:jiàngguā, 'pickled cucumber, melon or gourd'. The suffix -찌 (cci) may originate fromChinese:漬;pinyin:zì 'to marinate or soak something'.[7] Alternatively, the ending -찌 (cci) may represent the natural mutation of -ㅅ디히 (-stihi) to -ㅅ지이 (sci'i), finally becoming -찌 (cci).[7]
Main ingredients vary according to region and temperature. Some examples are greengarlic, garlic scapes,radish,cucumber,chili pepper leaves,chamoe,perilla leaves, anddeodeok.[8]Jangajji is usually pickled insoy sauce,soybean paste, orchili paste, butbrine and dilutedvinegar can also be used as the pickling liquid.[8] Usually, vegetables are slightly dried or salted to prevent the addition of surplus moisture to the condiment. When served,jangajji is cut, then seasoned withsesame oil, sugar, and toasted sesame seed powder.[9]
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