Jangajji
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| Place of origin | Korea |
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| Alternative names | Pickled vegetables |
| Date of Reg. | |
| Date of Upd. | |
| ID | 1061460 |
About Jangajji
Jangajji or pickled vegetables is a type of banchan 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.
Jangajji Photos
