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- Jangajji abstract "Jangajji or jangachi (Korean pronunciation: [tɕaŋaːtɕ͈i]) is a type of pickle in Korean cuisine which is made by pickling or marinating vegetables in a sauce for a long period of time. The dish is also sometimes called janghwa (장화). It was historically made during the harvest season and was eaten as a banchan (small side dish) when vegetables were scarce during winter. Whenever eating jangajji, it is cut into thin slices, seasoned with sesame oil, sugar, salt and sesame seeds.".
- Jangajji origin Korea.
- Jangajji thumbnail Korean_pickled_garlics-Maneul_jangajji-01.jpg?width=300.
- Jangajji wikiPageID "19119219".
- Jangajji wikiPageLength "2870".
- Jangajji wikiPageOutDegree "26".
- Jangajji wikiPageRevisionID "634138656".
- Jangajji wikiPageWikiLink Banchan.
- Jangajji wikiPageWikiLink Category:Korean_cuisine.
- Jangajji wikiPageWikiLink Chili_pepper.
- Jangajji wikiPageWikiLink Codonopsis_lanceolata.
- Jangajji wikiPageWikiLink Cucumber.
- Jangajji wikiPageWikiLink Daikon.
- Jangajji wikiPageWikiLink Deodeok.
- Jangajji wikiPageWikiLink Doenjang.
- Jangajji wikiPageWikiLink Garlic.
- Jangajji wikiPageWikiLink Gochujang.
- Jangajji wikiPageWikiLink Jeotgal.
- Jangajji wikiPageWikiLink Kimchi.
- Jangajji wikiPageWikiLink Korean_cuisine.
- Jangajji wikiPageWikiLink Marinating.
- Jangajji wikiPageWikiLink Marination.
- Jangajji wikiPageWikiLink Muskmelon.
- Jangajji wikiPageWikiLink Namdaemun_Market.
- Jangajji wikiPageWikiLink Namul.
- Jangajji wikiPageWikiLink Perilla.
- Jangajji wikiPageWikiLink Pickling.
- Jangajji wikiPageWikiLink Sesame_oil.
- Jangajji wikiPageWikiLink Soy_sauce.
- Jangajji wikiPageWikiLink Tsukemono.
- Jangajji wikiPageWikiLinkText "Jangajji".
- Jangajji wikiPageWikiLinkText "jangajji".
- Jangajji caption "Maneul jangajji, pickled garlic in a sauce made with soy sauce and vinegar.".
- Jangajji hangul "장아찌".
- Jangajji hanja "none".
- Jangajji hasPhotoCollection Jangajji.
- Jangajji img "Korean pickled garlics-Maneul jangajji-01.jpg".
- Jangajji mr "changatchi".
- Jangajji rr "jangajji".
- Jangajji wikiPageUsesTemplate Template:Commons.
- Jangajji wikiPageUsesTemplate Template:IPA-ko.
- Jangajji wikiPageUsesTemplate Template:Infobox_Korean_name.
- Jangajji wikiPageUsesTemplate Template:Korea-cuisine-stub.
- Jangajji wikiPageUsesTemplate Template:Korean_cuisine.
- Jangajji wikiPageUsesTemplate Template:Reflist.
- Jangajji subject Category:Korean_cuisine.
- Jangajji hypernym Pickle.
- Jangajji type Article.
- Jangajji type Food.
- Jangajji type Article.
- Jangajji type FunctionalSubstance.
- Jangajji type Thing.
- Jangajji type Q2095.
- Jangajji comment "Jangajji or jangachi (Korean pronunciation: [tɕaŋaːtɕ͈i]) is a type of pickle in Korean cuisine which is made by pickling or marinating vegetables in a sauce for a long period of time. The dish is also sometimes called janghwa (장화). It was historically made during the harvest season and was eaten as a banchan (small side dish) when vegetables were scarce during winter. Whenever eating jangajji, it is cut into thin slices, seasoned with sesame oil, sugar, salt and sesame seeds.".
- Jangajji label "Jangajji".
- Jangajji sameAs Jangajji.
- Jangajji sameAs Jangajji.
- Jangajji sameAs Csangaccsi.
- Jangajji sameAs Jangajji.
- Jangajji sameAs Jangajji.
- Jangajji sameAs 장아찌.
- Jangajji sameAs Jangajji.
- Jangajji sameAs m.04jmzsb.
- Jangajji sameAs Q1037878.
- Jangajji sameAs Q1037878.
- Jangajji wasDerivedFrom Jangajji?oldid=634138656.
- Jangajji depiction Korean_pickled_garlics-Maneul_jangajji-01.jpg.
- Jangajji isPrimaryTopicOf Jangajji.