Jangajji

Jangajji (장아찌) or pickled vegetables is a type of banchan (side dish) made by pickling vegetables.[1][2] Unlike kimchi, jangajji is non-fermented vegetables, usually pickled in soy sauce, soybean paste, or chili paste.[3][4] Jangajji dishes are usually preserved for a long period of time, and served with a drizzle of sesame oil.[5] Preserved foods like jangajji were developed to attain a certain level of vegetable consumption during the long, harsh winters on the Korean peninsula.[6]

Jangajji
maneul-jong-jangajji (pickled garlic scapes)
Alternative namesPickled vegetables
TypePickles
CourseBanchan
Place of originKorea
Associated national cuisineKorean cuisine
Korean name
Hangul
장아찌
Revised Romanizationjangajji
McCune–Reischauerchangatchi
IPA[tɕaŋ.a.t͈ɕi]
This article is part of a series on
Korean cuisine
한국 요리
조선 료리

Etymology
Further information: Kimchi § Ji

Jangajji (장아찌) is derived from Middle Korean jyangaetdihi (앳디히), that consists of the noun jyang (; 醬; "soy sauce" or "soybean paste"), the genitive postposition -ae (-애), the inserted inter-siot -t- (-ㅅ-), and the noun dihi (디히; "kimchi").[2]

Ingredients

Main ingredients vary according to region and temperature. Some examples are green garlic, garlic scapes, radish, cucumber, chili pepper leaves, chamoe, perilla leaves, and deodeok.[7] Jangajji is usually pickled in soy sauce, soybean paste, or chili paste, but brine and diluted vinegar can also be used as the pickling liquid.[7] Usually, vegetables are slightly dried or salted to prevent the addition of surplus moisture to the condiment. When served, jangajji is cut, then seasoned with sesame oil, sugar, and toasted sesame seed powder.[8]

Varieties
  • boksa-jangajji (복사장아찌) – pickled peach
  • buchu-jangajji (부추장아찌) – pickled garlic chives
  • chamoe-jangajji (참외장아찌) – pickled Korean melon
  • cheoncho-jangajji (천초장아찌) – pickled chopi fruits
  • doraji-jangajji (도라지장아찌) – pickled balloon flower roots
  • gaji-jangajji (가지장아찌) – pickled eggplants
  • kkaennip-jangajji (깻잎장아찌) – pickled perilla leaves
  • maneul-jong-jangajji (마늘장아찌) – pickled garlic scapes
  • meowi-jangajji (머위장아찌) – pickled butterbur leaves
  • mu-jangajji (무장아찌) – pickled Korean radish
  • mu-mallaengi-jangajji (무말랭이장아찌) – pickled dried radish
  • oi-jangajji (오이장아찌) – pickled cucumber
  • pa-jangajji (파장아찌) – pickled scallions
  • put-gochu-jangajji (풋고추장아찌) – pickled green chili peppers
  • put-maneul-jangajji (풋마늘장아찌) – pickled green garlic
  • saenggang-jangajji (생강장아찌) – pickled ginger
  • sancho-jangajji (산초장아찌) – pickled prickly ash fruits
  • umu-jangajji (우무장아찌) – pickled agar jelly
  • yeolmu-jangajji (열무장아찌) – pickled young summer radish
  • Bom-namul-jangajji (pickled spring herbs)
  • Gochu-jangajji (pickled chili peppers)
  • Kkaennip-jangajji (pickled perilla leaves)
  • Kkwari-gochu-jangajji (pickled groundcherry peppers)
  • Maneul-jangajji (pickled garlic)
  • Maneul-jong-jangajji (pickled garlic scapes)
  • Maesil-jangajji (pickled plums)
  • Mu-jangajji (pickled radish)
  • Myeongi-jangajji (pickled Siberian onion leaves)
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See also
  • Giardiniera – An Italian relish of pickled vegetables in vinegar or oil
  • Pào cài – A type of pickle in Chinese, and particularly Sichuan cuisin
  • Tsukemono – Japanese preserved vegetables
  • Torshi – The pickled vegetables of the cuisines of many Balkan and Middle East countries
  • List of pickled foods – List of links to Wikipedia articles on pickled foods

References
  1. National Institute of Korean Language (30 July 2014). "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" (PDF) (in Korean). Retrieved 12 April 2017. Lay summary – National Institute of Korean Language.
  2. "jangajji" 장아찌 [pickled vegetables]. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 12 April 2017.
  3. Solomon, Karen (2013). Asian Pickles: Korea: Recipes for Spicy, Sour, Salty, Cured, and Fermented Kimchi and Banchan. Berkeley, CA: Ten Speed Press. ISBN 9781607744795.
  4. Park, Kun-Young; Cheigh, Hong-Sik (2005). "Kimchi". In Hui, Y. H.; Meunier-Goddik, Lisbeth; Hansen, Åse Solvejg; Josephsen, Jytte; Nip, Wai-Kit; Peggy S., Stanfield; Toldrá, Fidel (eds.). Handbook of Food and Beverage Fermentation Technology. 2005: CRC Press. p. 715. ISBN 0-8247-4780-1.CS1 maint: location (link)
  5. "jangajji" 장아찌 [pickled vegetables]. Korean–English Learners' Dictionary. National Institute of Korean Language. Retrieved 12 April 2017.
  6. "맛있고 재미있는 한식이야기 < 한식 스토리 < 한식(Hansik) < 한식 포털". hansik.or.kr (in Korean). Retrieved 2018-05-13.
  7. "jangajji" 장아찌 [pickled vegetables]. Britannica Online (in Korean). Encyclopædia Britannica. Retrieved 12 April 2017.
  8. Yoon, Sook-ja (January 2015). "The taste of time". KOREA. 11 (1). Korean Culture and Information Service. ISSN 2005-2162. Archived from the original on 13 April 2017. Retrieved 12 April 2017.
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