Jangajji

Jangajji
File: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.

Ingredients

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.

Gallery

• Korean pickle-Kkatnip jangajji-01.jpg

  Kkatnip jangakjji (깻잎장아찌), pickled perilla leaves

• Korean pickle-Doenjang gochu jangajji-01.jpg

  Doenjang gochu jangajji, chili pepper marinated in doenjang (soybean paste)

• Korean cuisine-Maneuljong jangajji-01.jpg

  Maneuljong jangajji, made with garlic stems marinated in gochujang

• Korean food-Jangajji and namul at Namdaemun Market in Seoul-01.jpg

  Jangajji and namul (wild vegetables) sold at Namdaemun Market in Seoul.

See also

• Banchan
• Pickling
• Kimchi
• Jeotgal
• Tsukemono