Jangajji
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] |
| This article is part of a series on |
| 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. 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.