|Alternative names||Pickled vegetables|
|Place of origin||Korea|
|Associated national cuisine||Korean cuisine|
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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 certain level of vegetable consumption during the long, harsh winters on the Korean peninsula.
Jangajji (장아찌) is derived from Middle Korean jyangaetdihi (앳디히), that consists of the noun jyang (; 醬; "soy sauce" or "soybean paste"), the genitive postposition -ae (-애), the inserted inter-siot -t- (-ㅅ-), and the noun dihi (디히; "kimchi").
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.
- boksa-jangajji (복사장아찌) – pickled peach
- buchu-jangajji (부추장아찌) – pickled garlic chives
- chamoe-jangajji (참외장아찌) – pickled Korean melon
- cheoncho-jangajji (천초장아찌) – pickled chopi fruits
- doraji-jangajji (도라지장아찌) – pickled balloon flower roots
- gaji-jangajji (가지장아찌) – pickled eggplants
- kkaennip-jangajji (깻잎장아찌) – pickled perilla leaves
- maneul-jong-jangajji (마늘장아찌) – pickled garlic scapes
- meowi-jangajji (머위장아찌) – pickled butterbur leaves
- mu-jangajji (무장아찌) – pickled Korean radish
- mu-mallaengi-jangajji (무말랭이장아찌) – pickled dried radish
- oi-jangajji (오이장아찌) – pickled cucumber
- pa-jangajji (파장아찌) – pickled scallions
- put-gochu-jangajji (풋고추장아찌) – pickled green chili peppers
- put-maneul-jangajji (풋마늘장아찌) – pickled green garlic
- saenggang-jangajji (생강장아찌) – pickled ginger
- sancho-jangajji (산초장아찌) – pickled prickly ash fruits
- umu-jangajji (우무장아찌) – pickled agar jelly
- yeolmu-jangajji (열무장아찌) – pickled young summer radish
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- 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. Handbook of Food and Beverage Fermentation Technology. 2005: 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 2018-05-13.
- "jangajji" 장아찌 [pickled vegetables]. Britannica Online (in Korean). Encyclopædia Britannica. Retrieved 12 April 2017.
- Yoon, Sook-ja (January 2015). "The taste of time". KOREA. 11 (1). Korean Culture and Information Service. ISSN 2005-2162. Retrieved 12 April 2017.
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