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

Jangajji (장아찌) 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. 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).

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

Gallery