-
Jangajji (장아찌) or
pickled vegetables is a type of
banchan (side dish) made by
pickling vegetables.
Unlike kimchi,
jangajji is non-fermented vegetables...
- namul.
Gomchwi can be
eaten pickled as
jangajji or kimchi, and
eaten fresh as a ssam (wrap) vegetable. Gomchwi-
jangajji (pickled gomchwi) "Ligularia fischeri...
- summer.
Oriental melons are
sometimes made into a side dish,
called chamoe-
jangajji,
whereby they are
pickled with ****es. In 2017, 41,943
hectares (103,640...
- This
fruit is most
commonly pickled with
vinegar and soy
sauce (chayote-
jangajji; 차요테장아찌), or
marinated and
dressed with
sauces and ****es into a salad...
- and
black pepper),
jangajji (soy sauce-pickled vegetables) such as myeongi-
jangajji (pickled
Siberian onion leaves) or yangpa-
jangajji (pickled onions)...
-
vegetable appetizer, side dish and
condiment in the
Mesoamerican region Jangajji –
Korean pickled vegetable dish Torshi –
Middle Eastern and
Balkan pickled...
-
Chemical compoundPages displaying short descriptions of
redirect targets Jangajji –
Korean pickled vegetable dish Jeotgal –
Korean salted seafood category...
-
shoots List of
pickled foods Takuan –
Pickled preparation of
daikon radish Jangajji –
Korean pickled vegetable dish Reid,
Libby (August 2008). TSUKEMONO: A...
- sauce, and
seasoned with salt and a dash of
black pepper. mu-
jangajji – a type of
jangajji (pickle), made by pan-frying mu-mallaengi (julienned and dried...
-
green part of
silpa is
preferred as garnish.
Dishes using daepa include pa-
jangajji (pickled scallions), pa-mandu (scallion dumplings), pa-sanjeok (skewered...
