Jangajji Explained

Jangajji
Alternate Name:Pickled vegetables
Country:Korea
National Cuisine:Korean cuisine
Type:Pickles
Course:Banchan
Serving Size:100 g
Korean name
Hangul:Korean: 장아찌
Hanja:none
Rr:jangajji
Mr:changatchi
Koreanipa:pronounced as /ko/

Jangajji 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

Jangajji is derived from Middle Korean jjyangaetdihi . The Middle Korean is believed to have come from the meaning pickled cucumber, melon or gourd. It is also possible that the suffix -찌 (jji) originates from meaning to marinate or soak something.[7] Alternatively, the ending -찌 (jji) may represent the natural mutation of the term's Middle Korean suffix over time from -디히 (dihi) to -지이 (ji-i) finally reaching -찌 (jji).[8]

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.[9] 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.[10]

Varieties

Notes and References

  1. Web site: 주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안. National Institute of Korean Language. 30 July 2014. ko. 12 April 2017.
  2. Web site: jangajji. Standard Korean Language Dictionary. National Institute of Korean Language. ko. ko:장아찌. pickled vegetables. 12 April 2017. 13 April 2017. https://web.archive.org/web/20170413070648/http://stdweb2.korean.go.kr/search/View.jsp?idx=475394. dead.
  3. Book: Solomon, Karen. Asian Pickles: Korea: Recipes for Spicy, Sour, Salty, Cured, and Fermented Kimchi and Banchan. Ten Speed Press. 2013. 9781607744795. Berkeley, CA.
  4. Book: Handbook of Food and Beverage Fermentation Technology. Park. Kun-Young. Cheigh. Hong-Sik. . 0-8247-4780-1. Hui. Y. H. . 2005 . 715 . en . Kimchi. Meunier-Goddik. Lisbeth. Hansen. Åse Solvejg. Josephsen. Jytte. Nip. Wai-Kit. Peggy S.. Stanfield. Toldrá. Fidel. https://books.google.com/books?id=PC_O7u1NPZEC&pg=PA715.
  5. Web site: jangajji. Korean–English Learners' Dictionary. National Institute of Korean Language. ko:장아찌. pickled vegetables. 12 April 2017.
  6. Web site: 맛있고 재미있는 한식이야기 < 한식 스토리 < 한식(Hansik) < 한식 포털. hansik.or.kr. ko. 13 May 2018.
  7. Web site: http://old.koreaa2z.com/kd/cgi-bin/xjump2.cgi?ssid=142845&amp;dbid=../kd/kd&amp;no=1115 . Old Korea Dictionary . 1 November 2023.
  8. Web site: http://old.koreaa2z.com/kd/cgi-bin/xjump2.cgi?ssid=142845&amp;dbid=../kd/kd&amp;no=1115 . Old Korea Dictionary . 1 November 2023.
  9. Web site: jangajji. https://web.archive.org/web/20210517133121/http://premium.britannica.co.kr/bol/topic.asp?article_id=b18j3142a. dead. 17 May 2021. Britannica Online. Encyclopædia Britannica. ko. ko:장아찌. pickled vegetables. 12 April 2017.
  10. News: The taste of time. Yoon. Sook-ja. January 2015. KOREA. 12 April 2017. Korean Culture and Information Service. 1. 11. 2005-2162. https://web.archive.org/web/20170413072416/https://books.google.co.kr/books?id=SCryBgAAQBAJ&pg=PT18. 13 April 2017. dead.

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