''Jangajji'' () or pickled vegetables is a type of ''
banchan
''Banchan'' (, from Korean: ) or bansang are small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish ...
'' (side dish) made by
pickling
Pickling is the process of food preservation, preserving or extending the shelf life of food by either Anaerobic organism, anaerobic fermentation (food), fermentation in brine or immersion in vinegar. The pickling procedure typically affects th ...
vegetables.
* Unlike kimchi, ''jangajji'' is non-fermented vegetables, usually pickled in soy sauce,
soybean paste
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of ''miso'', other varieties of beans, such ...
, or chili paste. ''Jangajji'' dishes are usually preserved for a long period of time, and served with a drizzle of
sesame oil
Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. O ...
. Preserved foods like ''jangajji'' were developed to attain a certain level of vegetable consumption during the long, harsh winters on the
Korean peninsula
Korea ( ko, νκ΅, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic ...
.
Etymology
''Jangajji'' () is derived from
Middle Korean
Middle Korean is the period in the history of the Korean language succeeding Old Korean and yielding in 1600 to the Modern period.
The boundary between the Old and Middle periods is traditionally identified with the establishment of Goryeo in 918 ...
''jyangaetdihi'' (), that consists of the noun ''jyang'' (; " soy sauce" or "
soybean paste
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of ''miso'', other varieties of beans, such ...
"), the genitive
postposition
Prepositions and postpositions, together called adpositions (or broadly, in traditional grammar, simply prepositions), are a class of words used to express spatial or temporal relations (''in'', ''under'', ''towards'', ''before'') or mark various ...
''-ae'' (-), the inserted inter-siot ''-t-'' (--), and the noun ''dihi'' (; "
kimchi
''Kimchi'' (; ko, κΉμΉ, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...
").
Ingredients
Main ingredients vary according to region and temperature. Some examples are green
garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northe ...
, garlic scapes,
radish
The radish ('' Raphanus raphanistrum'' subsp. ''sativus'') is an edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Roman times.
Radishes are grown and consumed throughout the world, being mostly eaten ra ...
,
cucumber
Cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the Cucurbitaceae family that bears usually cylindrical fruits, which are used as culinary vegetables.chili pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chΔ«lli'' (), are varieties of the berry-fruit of plants from the genus '' Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...
leaves,
chamoe
The oriental melon (''Cucumis melo'' Makuwa Group), is a group of '' Cucumis melo'' cultivars that is cultivated in East Asia. Phylogenetic studies tracing the genetic lineage of the plant suggest that it may have originated in eastern India, ...
soybean paste
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of ''miso'', other varieties of beans, such ...
brine
Brine is a high-concentration Solution (chemistry), solution of salt (NaCl) in water (H2O). In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of ...
and diluted
vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5β8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ...
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
Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. O ...
peach
The peach (''Prunus persica'') is a deciduous tree first domesticated and cultivated in Zhejiang province of Eastern China. It bears edible juicy fruits with various characteristics, most called peaches and others (the glossy-skinned, non- ...
Korean melon
The oriental melon (''Cucumis melo'' Makuwa Group), is a group of ''Cucumis melo'' cultivars that is cultivated in East Asia. Phylogenetic studies tracing the genetic lineage of the plant suggest that it may have originated in eastern India, havi ...
eggplant
Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit.
Mo ...
garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northe ...
Korean radish
''Mu'' or Korean radish is a variety of white radish with a firm crunchy texture.
Although ''mu'' () is also a generic term for radishes in Korean, the word is usually used in its narrow sense, referring to the white radish, or more specific ...
cucumber
Cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the Cucurbitaceae family that bears usually cylindrical fruits, which are used as culinary vegetables.pa-jangajji'' () β pickled
scallion
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chi ...
chili pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chΔ«lli'' (), are varieties of the berry-fruit of plants from the genus '' Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...
garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northe ...
ginger
Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of ...
agar
Agar ( or ), or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae, primarily from ogonori ('' Gracilaria'') and "tengusa" ('' Gelidiaceae''). As found in nature, agar ...
namul
Namul ( ko, λλ¬Ό) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (, "mountain namul"), and spring vegetables are called ''bom-namul'' (, "spring namul"). On t ...
Kkwari-gochu
is a sometimes hot East Asian pepper variety of the species '' Capsicum annuum''., abstract quote: " 'Shishito' (Capsicum annuum L.) is a group of sweet pepper cultivars. Fruits are small, green and non-pungent, but pungent fruits sometimes occ ...
Myeongi
''Allium ochotense'', the Siberian onion, is a primarily East Asian species of wild onion native to northern Japan, Korea, China, and the Russian Far East, as well as on Attu Island in Alaska.
Some authors have considered ''A. ochotense'' as ...
Chamoe
The oriental melon (''Cucumis melo'' Makuwa Group), is a group of '' Cucumis melo'' cultivars that is cultivated in East Asia. Phylogenetic studies tracing the genetic lineage of the plant suggest that it may have originated in eastern India, ...