Jangajji

Infobox Korean name

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caption="Maneul jangajji", pickled garlic in a sauce made with soy sauce and vinegar.
hangul=장아찌
hanja="none"
rr=jangajji
mr=changatchi

"Jangajji" or "jangachi" (IPA2|tɕaŋa:tɕ͈i) 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 "janggwa" (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.cite web|url=http://www.foodinkorea.org/eng_food/tradition/tradition4_1.jsp |title=Kinds of Korean Ffood |publisher=Korea Agro-Fisheries Trade Corporation |language=English] cite web|url=http://100.empas.com/dicsearch/pentry.html?s=B&i=183126&v=45 |title=장아찌 |publisher=Empas / Britannica |language=Korean]

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

ea also

*Banchan
*Pickling
*Kimchi
*Jeotgal
*Tsukemono

References

External links