Jangajji Facts for Kids

Quick facts for kids
*Jangajji*
maneul-jong-jangajji (pickled garlic scapes and cloves)
Alternative names	Pickled vegetables
Type	Pickles
Course	Banchan
Place of origin	Korea
Associated national cuisine	Korean cuisine

Korean name
Hangul	장아찌
Revised Romanization	jangajji
McCune–Reischauer	changatchi
IPA	[tɕaŋ.a.t͈ɕi]

Jangajji (Hangul: 장아찌) is a yummy Korean side dish. It's also known as pickled vegetables. People make jangajji by pickling different vegetables.

Unlike kimchi, which is fermented, jangajji is made from vegetables that are not fermented. They are usually pickled in special sauces like soy sauce, soybean paste, or chili paste. Jangajji can be kept for a very long time. It's often served with a little bit of sesame oil drizzled on top.

Koreans developed preserved foods like jangajji a long time ago. This helped them eat enough vegetables during the cold, harsh winters on the Korean peninsula.

What is Jangajji?
Ingredients for Jangajji
Types of Jangajji
Gallery
See also

What is Jangajji?

Jangajji is a type of banchan, which means it's a side dish served with a main meal in Korea. It's a great way to enjoy vegetables all year round.

Ingredients for Jangajji

The vegetables used for jangajji can change depending on the region and the season. Some popular choices include green garlic, garlic scapes (the curly stems of garlic plants), radish, cucumber, chili pepper leaves, and perilla leaves.

The main liquids used for pickling are soy sauce, soybean paste, or chili paste. Sometimes, people also use salty water (called brine) or watered-down vinegar.

Before pickling, vegetables are often slightly dried or salted. This helps remove extra water, which keeps the jangajji fresh for longer. When it's time to eat, jangajji is usually cut into pieces. Then, it's seasoned with sesame oil, a little sugar, and toasted sesame seeds. This makes it taste even better!