Jangajji
Maneuljjongjangajji (pickled garlic scapes).jpg
maneul-jong-jangajji (pickled garlic scapes and cloves)
Alternative namesPickled vegetables
TypePickles
CourseBanchan
Place of originKorea
Associated cuisineKorean cuisine
Korean name
Hangul
장아찌
Revised Romanizationjangajji
McCune–Reischauerchangatchi
IPA[tɕaŋ.a.t͈ɕi]
KOCIS Korean meal table (4553953910).jpg
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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]

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

Gallery

See also

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.
  2. ^ a b "jangajji" 장아찌 [pickled vegetables]. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 13 April 2017. 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. CRC Press. p. 715. ISBN 0-8247-4780-1.
  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. ^ a b "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. Vol. 11, no. 1. Korean Culture and Information Service. ISSN 2005-2162. Archived from the original on 13 April 2017. Retrieved 12 April 2017.

External links

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