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Statements

Subject Item
dbr:Jangajji
rdf:type
yago:Abstraction100002137 owl:Thing yago:Part113809207 dbo:Food yago:LanguageUnit106284225 yago:Name106333653 wikidata:Q2095 yago:Relation100031921
rdfs:label
Jangajji Jangajji 장아찌 チャンアチ Jangajji
rdfs:comment
장아찌 또는 장과(Jangajji, pickled vegetables)는 무·배추·오이 등을 알맞은 크기로 썰어 말리거나 절여서 간장, 된장, 고추장 등에 담가 오래 두고 먹는 반찬으로, 제철에 나는 채소를 보관하여 먹는 방법이다. 장아찌는 장류에 오래 담겨 있어 독특한 풍미를 내는데, 먹기 바로 전에 잘게 썰어 참기름, 설탕, 깨소금 등으로 무쳐 낸다. チャンアチ(朝鮮語: 장아찌、Jangajji)は、パンチャンの一種で、野菜のピクルスである。キムチとは異なり、発酵はさせず、カンジャン(醤油)、テンジャンまたはコチュジャンに漬け込む。長期間保存するもので、食べる前にごま油を垂らす。チャンアチのような保存食は、朝鮮半島の長く厳しい冬の間にある程度の野菜を消費できるように発展してきた。 Jangajji atau janggwa adalah sayuran yang difermentasi dengan doenjang, ganjang dan gochujang. Sayur-sayuran yang difermentasikan jadi jangajji mempertahankan kualitas nutrisi dan rasa yang sama. Sayuran yang dipilih adalah jenis yang memiliki kadar air tinggi. Jangajji (장아찌) or pickled vegetables is a type of banchan (side dish) 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. Preserved foods like jangajji were developed to attain a certain level of vegetable consumption during the long, harsh winters on the Korean peninsula. El jangajji o jangachi es un tipo de encurtido coreano que se hace encurtiendo o marinando verdura en una salsa durante un periodo de tiempo largo. El plato también se llama a veces janggwa (장과). Se hacía históricamente durante la cosecha y se comía como banchan (acompañamiento pequeño) cuando las verduras escaseaban en invierno. Para comerlo, el jangajji se corta en rodajas finas y se condimenta con aceite de sésamo, azúcar, sal y semillas de sésamo.​​
foaf:name
Jangajji
dbp:name
Jangajji
foaf:depiction
n5:Kkaennip-jangajji_2.jpg n5:Gochu-jangajji.jpg n5:Mu-jangajji.jpg n5:Myeongi-jangajji_2.jpg n5:Maneul-jangajji.jpg n5:Maneuljjongjangajji_(pickled_garlic_scapes).jpg n5:Chamoe-jangajji.jpg n5:Maesiljangajji_(pickled_plum).jpg n5:Kkwarigochujangajji_(pickled_kkwari_pepper).jpg n5:Bom-namul-jangajji.jpg
dc:type
Banchan
dcterms:subject
dbc:Pickles dbc:Korean_words_and_phrases dbc:Banchan
dbo:wikiPageID
19119219
dbo:wikiPageRevisionID
1104137085
dbo:wikiPageWikiLink
dbr:Garlic_chives dbr:Korea dbr:Gaji-jangajji dbr:Doenjang dbr:Kkaennip dbr:Zanthoxylum_piperitum dbr:Sesame_oil dbr:Eggplant dbr:Boksa-jangajji dbr:Maesil dbr:Put-gochu-jangajji dbr:Put-maneul-jangajji dbr:Kkaennip-jangajji dbr:ㅅ dbr:Buchu-jangajji dbr:Platycodon dbr:Pickling dbr:Korean_postpositions n16:scape dbr:Myeongi dbr:Chamoe dbr:Brine dbr:Chamoe-jangajji dbc:Pickles dbr:Garlic dbc:Korean_words_and_phrases dbr:Mu-mallaengi dbr:Soup_soy_sauce dbr:Codonopsis_lanceolata dbr:Zanthoxylum_schinifolium dbr:Yeolmu-jangajji dbr:Cheoncho-jangajji dbr:Sancho-jangajji dbr:Soy_sauce dbr:Maneul-jong-jangajji dbr:Peach dbr:Garlic_scape dbr:Saenggang-jangajji dbr:Chili_pepper dbr:Agar dbr:Mu-jangajji dbr:Mu-mallaengi-jangajji dbr:Cucumber dbr:Kkwari-gochu dbr:Scallion dbr:Banchan dbr:Young_summer_radish dbr:Ginger dbr:Korean_melon dbr:Korean_radish dbr:Gochu-jang dbr:Petasites_japonicus dbr:Namul dbr:Korean_peninsula dbr:Meowi-jangajji dbc:Banchan dbr:Pa-jangajji dbr:Oi-jangajji dbr:Vinegar dbr:Doraji-jangajji dbr:Korean_cuisine dbr:Kimchi dbr:Middle_Korean dbr:Umu-jangajji
owl:sameAs
dbpedia-ja:チャンアチ dbpedia-commons:Jangajji dbpedia-tr:Jangajji dbpedia-hu:Csangaccsi freebase:m.04jmzsb n22:7WLe wikidata:Q1037878 n25:Jangajji dbpedia-ms:Jangajji dbpedia-es:Jangajji dbpedia-ko:장아찌 yago-res:Jangajji dbpedia-id:Jangajji
dbp:servingSize
100.0
dbp:wikiPageUsesTemplate
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dbo:thumbnail
n5:Maneuljjongjangajji_(pickled_garlic_scapes).jpg?width=300
dbp:hanja
none
dbp:mr
changatchi
dbp:alternateName
Pickled vegetables
dbp:caption
maneul-jong-jangajji
dbp:country
dbr:Korea
dbp:course
Banchan
dbp:hangul
장아찌
dbp:labels
no
dbp:rr
jangajji
dbp:title
Korean name
dbp:type
dbr:Pickling
dbo:abstract
Jangajji (장아찌) or pickled vegetables is a type of banchan (side dish) 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. Preserved foods like jangajji were developed to attain a certain level of vegetable consumption during the long, harsh winters on the Korean peninsula. チャンアチ(朝鮮語: 장아찌、Jangajji)は、パンチャンの一種で、野菜のピクルスである。キムチとは異なり、発酵はさせず、カンジャン(醤油)、テンジャンまたはコチュジャンに漬け込む。長期間保存するもので、食べる前にごま油を垂らす。チャンアチのような保存食は、朝鮮半島の長く厳しい冬の間にある程度の野菜を消費できるように発展してきた。 El jangajji o jangachi es un tipo de encurtido coreano que se hace encurtiendo o marinando verdura en una salsa durante un periodo de tiempo largo. El plato también se llama a veces janggwa (장과). Se hacía históricamente durante la cosecha y se comía como banchan (acompañamiento pequeño) cuando las verduras escaseaban en invierno. Para comerlo, el jangajji se corta en rodajas finas y se condimenta con aceite de sésamo, azúcar, sal y semillas de sésamo.​​ Jangajji atau janggwa adalah sayuran yang difermentasi dengan doenjang, ganjang dan gochujang. Sayur-sayuran yang difermentasikan jadi jangajji mempertahankan kualitas nutrisi dan rasa yang sama. Sayuran yang dipilih adalah jenis yang memiliki kadar air tinggi. Bumbu-bumbu yang digunakan antara lain bawang putih, daun wijen, ketimun, lobak, cabai hijau, dan akar-akaran. Pada masa lalu, saat sayur sulit didapat pada musim dingin, para ibu rumah tangga mengolah sayuran hasil panen sebagai jangajji. Jangajji dimakan bersama nasi dan kandungan nutrisinya terdiri dari selulosa, mineral dan vitamin. Kini, jangajji jarang dikonsumsi karena semakin banyak sayur-sayuran yang tersedia sepanjang tahun dan mengolah sayuran untuk kebutuhan musim dingin dirasa tidak penting lagi. 장아찌 또는 장과(Jangajji, pickled vegetables)는 무·배추·오이 등을 알맞은 크기로 썰어 말리거나 절여서 간장, 된장, 고추장 등에 담가 오래 두고 먹는 반찬으로, 제철에 나는 채소를 보관하여 먹는 방법이다. 장아찌는 장류에 오래 담겨 있어 독특한 풍미를 내는데, 먹기 바로 전에 잘게 썰어 참기름, 설탕, 깨소금 등으로 무쳐 낸다.
dbp:nationalCuisine
dbr:Korean_cuisine
gold:hypernym
dbr:Pickle
prov:wasDerivedFrom
wikipedia-en:Jangajji?oldid=1104137085&ns=0
dbo:wikiPageLength
9144
dbo:alias
Pickled vegetables
dbo:cuisine
Korean cuisine
dbo:servingSize
100.0
dbo:country
dbr:Korea
dbo:origin
dbr:Korea
dbo:type
dbr:Pickling dbr:Banchan
foaf:isPrimaryTopicOf
wikipedia-en:Jangajji