Jangajji
Encyclopedia
Jangajji or jangachi 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 janghwa (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.
, 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.
Pickling
Pickling, also known as brining or corning is the process of preserving food by anaerobic fermentation in brine to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar . The resulting food is called a pickle. This procedure gives the food a salty or sour taste...
in Korean cuisine which is made by pickling
Pickling
Pickling, also known as brining or corning is the process of preserving food by anaerobic fermentation in brine to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar . The resulting food is called a pickle. This procedure gives the food a salty or sour taste...
or marinating vegetables in a sauce for a long period of time. The dish is also sometimes called janghwa (장화). It was historically made during the harvest season and was eaten as a banchan
Banchan
Banchan refers to small dishes of food served along with cooked rice in Korean cuisine. This word is used both in the singular and plural....
(small side dish) when vegetables were scarce during winter. Whenever eating jangajji, it is cut into thin slices, seasoned with sesame oil
Sesame oil
Sesame oil is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese, Japanese, Korean, and to a lesser extent Southeast Asian cuisine.The oil from the nutrient rich seed is popular in alternative...
, sugar, salt and sesame seeds.
Ingredients
The food varies according to region and temperature. The main ingredients are varied, and may include garlicGarlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
, daikon
Daikon
Daikon , Raphanus sativus var. longipinnatus, also called White Radish, Japanese radish, Oriental radish, Chinese radish, lo bok and Mooli , is a mild flavoured, very large, white East Asian radish...
, cucumber
Cucumber
The cucumber is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon. The plant is a creeping vine which bears cylindrical edible fruit when ripe. There are three main varieties of cucumber: "slicing", "pickling", and...
, chili pepper
Chili pepper
Chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without pepper.Chili peppers originated in the Americas...
leaves, Oriental muskmelon
Muskmelon
Muskmelon is a species of melon that has been developed into many cultivated varieties. These include smooth skinned varieties such as honeydew, crenshaw and casaba, and different netted cultivars...
, perilla
Perilla
Perilla is the common name of the herbs of the genus Perilla of the mint family, Lamiaceae. In mild climates, the plant reseeds itself. There are both green-leafed and purple-leafed varieties, which are generally recognized as separate species by botanists. The leaves resemble stinging nettle...
leaves, deodeok (Codonopsis lanceolata), among others. Generally, jangajji is pickled in ganjang (Korean soy sauce
Soy sauce
Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
), gochujang
Gochujang
Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard...
(chili pepper paste), doenjang
Doenjang
Doenjang is a traditional Korean fermented soybean paste. Its name literally means "thick paste" in Korean.-Production:...
(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.