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Guide To Jangajji: Kimchi (English)

Printed From: Foods of the World Forum
Category: Asia
Forum Name: The Korean Peninsula
Forum Discription: The Korean Peninsula
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=2068
Printed Date: 18 September 2020 at 00:49


Topic: Guide To Jangajji: Kimchi (English)
Posted By: Margi Cintrano
Subject: Guide To Jangajji: Kimchi (English)
Date Posted: 20 April 2012 at 04:06
Wink Written by: Margaux Cintrano.
Research Credit:  Korean Food Foundation - KFF - South Korea.
 
                          WHAT IS JANGAJJI ?
 
The quintessential characteristic of South Korean gastronomic culture is represented by KIMCHI in English, and pastes that are fermented. Among these, JANGAJJI dishes, they are handed down from grandparent to parent to their youngsters.
 
South Korea´s JANGAJJI is a side dish made for long storage after: pickling radish, cucumber, garlic etcetra. in soy sauce, soybean paste, chili pepper paste and vinegar.
 
It is also called JANGGWA and those that are not stored and are eaten right away are called GAPJANGGWAOR or SUKJANGGWA.
 
Ingredients for JANGAJJI include: sesame leaves, green garlic, pepper leaves, garlic stems, oriental melons and white gourd melons. Mostly these vegetables are put into the pastes for storage and are taken out and served, cut in small wedges or slices and served with sesame oil, sesame salt and a variety of salts.
 
JANGAJJI TYPES ...
 
Aralia Shoots: Jangajji is made from the blanched shoots of the Aralia plant. This plant grows in the mountains of South Korea and in early Spring, around March - April, they are pickled and boiled down into a Soy Sauce.
 
Asagi Pepper: This is a side dish made from Asagi pepper fermented in salt water and pickled in soy sauce.
 
Soy Sauce Garlic: A side dish eaten after garlic, garlic stems and / or garlic leaves are pickled in vinegar, sugar and dark soy sauce.
 
Soy Sauce Sesame Leaves:  The sesame leaves which are usually in season during July through August, are fermented in salt water for about a month. Then they are served with boiled down soy sauce.
 
Soy Sauce Myeongi Janajji:  Myeongi translates to the bear´s garlic. Before the young shoots harden into leaves in early Spring, Jangajji made from the pickling stem leaves is boiled down to soy sauce.
 
Soy Sauce Lotus Root:  This pickled product is blanched in lotus roots in soy sauce water.
 
 
 
 
 
*** There are 6 more which shall be added over the weekend. I have fotos.
Have a lovely day.
Margi Cintrano.  
 


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.



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