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.jpg) maneul-jong-jangajji (pickled garlic scapes and cloves) | |
| Alternative names | Pickled vegetables |
|---|---|
| Type | Pickles |
| Course | Banchan |
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Korean name | |
| Hangul | 장아찌 |
|---|---|
| Revised Romanization | jangajji |
| McCune–Reischauer | changatchi |
| IPA | [tɕaŋ.a.t͈ɕi] |
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| Korean cuisine 한국 요리 조선 료리 |
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Jangajji (장아찌) 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]
- ^ National Institute of Korean Language (30 July 2014). "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" (PDF) (in Korean). Retrieved 12 April 2017.
- 주요 한식명 로마자 표기 및 표준 번역 확정안 공지. National Institute of Korean Language (Press release) (in Korean). 2 May 2014.
- ^ "jangajji" 장아찌 [pickled vegetables]. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 13 April 2017. Retrieved 12 April 2017.
- ^ Solomon, Karen (2013). Asian Pickles: Korea: Recipes for Spicy, Sour, Salty, Cured, and Fermented Kimchi and Banchan. Berkeley, CA: Ten Speed Press. ISBN 9781607744795.
- ^ Park, Kun-Young; Cheigh, Hong-Sik (2005). "Kimchi". In Hui, Y. H.; Meunier-Goddik, Lisbeth; Hansen, Åse Solvejg; Josephsen, Jytte; Nip, Wai-Kit; Peggy S., Stanfield; Toldrá, Fidel (eds.). Handbook of Food and Beverage Fermentation Technology. CRC Press. p. 715. ISBN 0-8247-4780-1.
- ^ "jangajji" 장아찌 [pickled vegetables]. Korean–English Learners' Dictionary. National Institute of Korean Language. Retrieved 12 April 2017.
- ^ "맛있고 재미있는 한식이야기 < 한식 스토리 < 한식(Hansik) < 한식 포털". hansik.or.kr (in Korean). Retrieved 13 May 2018.
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