Jangajji Facts for Kids

Quick facts for kids
*Jangajji*
maneul-jong-jangajji (pickled garlic scapes and cloves)
Alternative names	Pickled vegetables
Type	Pickles
Course	Banchan
Place of origin	Korea
Associated national cuisine	Korean cuisine

Korean name
Hangul	장아찌
Hanja	n/a
Revised Romanization	jangajji
McCune–Reischauer	changatchi

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

Etymology
Ingredients
Varieties
Gallery
See also

Etymology

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

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. 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. 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.