[Lifehacks] Korean jangajji takes pickling to a whole new level

K-campus

Published: 29 Apr. 2022, 19:03 Updated: 03 Mar. 2023, 17:36

[Lifehacks] Korean jangajji takes pickling to a whole new level

Different types ot jangajji [BAEGAWON]

Kimchi we've all heard of, but what about the other pickled side dish that’s always served when you go to barbeque restaurants in Korea?

Those new to Korea might not be used to this pickled dish called jangajji, but it’s one of most common side dishes on Korean dining tables and it comes in a wide range of varieties depending on the vegetable that is pickled.

Though the combination of kimchi and rice is the most famous in Korea, jangajji also goes very well with rice and all kinds of meat, from beef and pork to chicken and duck, especially if you are not a huge fan of spicy food.

While there are spicy options as well, many jangajji are made with soy sauce, offering a combination of sour, sweet and salty flavors.

If you're curious about some popular jangajji options, here’s a quick guide.

1.) Mu jangajji (pickled radish)

Mu jangajji [JUNG RAE YOON]

Pickled radish is like the sister of radish kimchi, but marinated in soy sauce and often pickled with green chillies. A childhood treat eaten mainly with rice, the radish is cut into cubes for a crunchy texture. Pickled radish helps cool the mouth and is a common side dish.

2.) Kaennip jangajji (pickled perilla leaves)

Kaennip jangajji [SHUTTERSTOCK]

Chilli flakes are used as a garnish on top of this jangajji to give it an extra kick. The spiciness helps the kaennip neutralize greasy foods. The thin leaf makes it easy to wrap around food with chopsticks, usually around a ball of rice. Perilla leaf has a minty smell like licorice, which gives off a naturally pleasant herb-like odor.

3.) Yangpa jangajji (onion jangajji)

Yangpa jangajji [SHUTTERSTOCK]

When onion is marinated in the saltiness of soy sauce it loses its pepperiness. It works perfectly with meat, as onion helps neutralize the greasinesses of barbecued dishes and adds extra texture to the meal.

4.) Myeongi jangajji (pickled garlic leaf)

Myeongi jangajji [BAEGAWON]

Grilled pork belly or beef are eaten with pickled garlic leaves. The combination of the garlic taste and the meat is heavenly. This specific jangajji helps reduce the greasy aftertaste of the cooked meat. What sets this type of pickle apart from the pickled perilla leaves is that the shape of the leaves is longer.

5.) Maneul jangajji (pickled garlic)

Maneul jangajji [BAEGAWON]

Pickled garlic is another type of jangajji that is commonly eaten. The main difference between other pickled vegetables is its small size. The pickles can be eaten easily to offer a little variety to any meal. Maneul jangajji also helps cool mouth after eating hot food.

6.) Maneuljong jangajji (pickled garlic stalk)

Maneuljong jangajji [BAEGAWON]

Maneuljong jangajji is made using the stalks from garlic plants, also known as scapes. On the outside, the texture is fairly crunchy, with the slender shape of the vegetable making it fun to eat. It does have a strong garlic odor, but it is naturally sweet and goes well with rice.

7.) Gochu jangajji (pickled chili pepper)

Gochu jangajji [SHUTTERSTOCK]

Pickled chili peppers are rich in vitamin C and depending on the type of peppers being marinated, the spice level varies. Usually, the traditional green chili peppers has a thin skin and does not have an overwhelming spice level. The pickle bursts into spicy, sour and salty flavors which are perfect for spice lovers.

8.) Maesil jangajji (pickled plum)

Maesil jangajji [SHUTTERSTOCK]

Saving one of the unique jangajji for last, pickled plum is unique not only because of the use of fruit, but also for the juicy, sweet and crunchy taste. If marinated for a long period, they develop several wrinkles, meaning that they are aged well. Pickled plums usually go well with white rice or when dishes are oily.

The jangajji is also unique in that it is a byproduct from the production of a plum-based drink.With the juice of the plum removed for the drink, the shriveled fruit is then used to make the side dish.

BY STUDENT REPORTER BANG SU-JIN [kjd.kcampus@joongang.co.kr]