Jangajji () 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
The word jangajji () is derived from (). The Middle Korean is believed to have come from , 'pickled cucumber, melon or gourd'. The suffix -찌 (cci) may originate from 'to marinate or soak something'. Alternatively, the ending -찌 (cci) may represent the natural mutation of -ㅅ디히 (-stihi) to -ㅅ지이 (sci'i), finally becoming -찌 (cci).
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.
Varieties
boksa-jangajji () – pickled peach buchu-jangajji () – pickled garlic chives chamoe-jangajji () – pickled Korean melon cheoncho-jangajji () – pickled chopi fruits doraji-jangajji () – pickled balloon flower roots gaji-jangajji () – pickled eggplants kkaennip-jangajji () – pickled perilla leaves maneul-jong-jangajji () – pickled garlic, both scapes and cloves meowi-jangajji () – pickled butterbur leaves mu-jangajji () – pickled Korean radish ( mu) mu-mallaengi-jangajji () – pickled dried Korean radish oi-jangajji () – pickled cucumber pa-jangajji () – pickled scallions put-gochu-jangajji () – pickled green chili peppers put-maneul-jangajji () – pickled green garlic saenggang-jangajji () – pickled ginger sancho-jangajji () – pickled prickly ash fruits umu-jangajji () – pickled agar jelly yeolmu-jangajji () – pickled young yeolmu (summer radish)
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