. "19119219"^^ . . . "Jangajji (\uC7A5\uC544\uCC0C) 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."@en . . . . . . "\uC7A5\uC544\uCC0C \uB610\uB294 \uC7A5\uACFC(Jangajji, pickled vegetables)\uB294 \uBB34\u00B7\uBC30\uCD94\u00B7\uC624\uC774 \uB4F1\uC744 \uC54C\uB9DE\uC740 \uD06C\uAE30\uB85C \uC370\uC5B4 \uB9D0\uB9AC\uAC70\uB098 \uC808\uC5EC\uC11C \uAC04\uC7A5, \uB41C\uC7A5, \uACE0\uCD94\uC7A5 \uB4F1\uC5D0 \uB2F4\uAC00 \uC624\uB798 \uB450\uACE0 \uBA39\uB294 \uBC18\uCC2C\uC73C\uB85C, \uC81C\uCCA0\uC5D0 \uB098\uB294 \uCC44\uC18C\uB97C \uBCF4\uAD00\uD558\uC5EC \uBA39\uB294 \uBC29\uBC95\uC774\uB2E4. \uC7A5\uC544\uCC0C\uB294 \uC7A5\uB958\uC5D0 \uC624\uB798 \uB2F4\uACA8 \uC788\uC5B4 \uB3C5\uD2B9\uD55C \uD48D\uBBF8\uB97C \uB0B4\uB294\uB370, \uBA39\uAE30 \uBC14\uB85C \uC804\uC5D0 \uC798\uAC8C \uC370\uC5B4 \uCC38\uAE30\uB984, \uC124\uD0D5, \uAE68\uC18C\uAE08 \uB4F1\uC73C\uB85C \uBB34\uCCD0 \uB0B8\uB2E4."@ko . "\u30C1\u30E3\u30F3\u30A2\u30C1(\u671D\u9BAE\u8A9E: \uC7A5\uC544\uCC0C\u3001Jangajji)\u306F\u3001\u30D1\u30F3\u30C1\u30E3\u30F3\u306E\u4E00\u7A2E\u3067\u3001\u91CE\u83DC\u306E\u30D4\u30AF\u30EB\u30B9\u3067\u3042\u308B\u3002\u30AD\u30E0\u30C1\u3068\u306F\u7570\u306A\u308A\u3001\u767A\u9175\u306F\u3055\u305B\u305A\u3001\u30AB\u30F3\u30B8\u30E3\u30F3\uFF08\u91A4\u6CB9\uFF09\u3001\u30C6\u30F3\u30B8\u30E3\u30F3\u307E\u305F\u306F\u30B3\u30C1\u30E5\u30B8\u30E3\u30F3\u306B\u6F2C\u3051\u8FBC\u3080\u3002\u9577\u671F\u9593\u4FDD\u5B58\u3059\u308B\u3082\u306E\u3067\u3001\u98DF\u3079\u308B\u524D\u306B\u3054\u307E\u6CB9\u3092\u5782\u3089\u3059\u3002\u30C1\u30E3\u30F3\u30A2\u30C1\u306E\u3088\u3046\u306A\u4FDD\u5B58\u98DF\u306F\u3001\u671D\u9BAE\u534A\u5CF6\u306E\u9577\u304F\u53B3\u3057\u3044\u51AC\u306E\u9593\u306B\u3042\u308B\u7A0B\u5EA6\u306E\u91CE\u83DC\u3092\u6D88\u8CBB\u3067\u304D\u308B\u3088\u3046\u306B\u767A\u5C55\u3057\u3066\u304D\u305F\u3002"@ja . . . "Banchan"@en . . . . . . . "100.0"^^ . . . . . . . . . . . . . . . . "100.0"^^ . . "changatchi"@en . "no"@en . . . "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 tambi\u00E9n se llama a veces janggwa (\uC7A5\uACFC). Se hac\u00EDa hist\u00F3ricamente durante la cosecha y se com\u00EDa como banchan (acompa\u00F1amiento peque\u00F1o) cuando las verduras escaseaban en invierno. Para comerlo, el jangajji se corta en rodajas finas y se condimenta con aceite de s\u00E9samo, az\u00FAcar, sal y semillas de s\u00E9samo.\u200B\u200B"@es . "Jangajji"@en . . "jangajji"@en . . . . . "Banchan" . . . . . "Jangajji"@in . . . . . . . "Pickled vegetables"@en . "Jangajji"@es . . . . "\u30C1\u30E3\u30F3\u30A2\u30C1(\u671D\u9BAE\u8A9E: \uC7A5\uC544\uCC0C\u3001Jangajji)\u306F\u3001\u30D1\u30F3\u30C1\u30E3\u30F3\u306E\u4E00\u7A2E\u3067\u3001\u91CE\u83DC\u306E\u30D4\u30AF\u30EB\u30B9\u3067\u3042\u308B\u3002\u30AD\u30E0\u30C1\u3068\u306F\u7570\u306A\u308A\u3001\u767A\u9175\u306F\u3055\u305B\u305A\u3001\u30AB\u30F3\u30B8\u30E3\u30F3\uFF08\u91A4\u6CB9\uFF09\u3001\u30C6\u30F3\u30B8\u30E3\u30F3\u307E\u305F\u306F\u30B3\u30C1\u30E5\u30B8\u30E3\u30F3\u306B\u6F2C\u3051\u8FBC\u3080\u3002\u9577\u671F\u9593\u4FDD\u5B58\u3059\u308B\u3082\u306E\u3067\u3001\u98DF\u3079\u308B\u524D\u306B\u3054\u307E\u6CB9\u3092\u5782\u3089\u3059\u3002\u30C1\u30E3\u30F3\u30A2\u30C1\u306E\u3088\u3046\u306A\u4FDD\u5B58\u98DF\u306F\u3001\u671D\u9BAE\u534A\u5CF6\u306E\u9577\u304F\u53B3\u3057\u3044\u51AC\u306E\u9593\u306B\u3042\u308B\u7A0B\u5EA6\u306E\u91CE\u83DC\u3092\u6D88\u8CBB\u3067\u304D\u308B\u3088\u3046\u306B\u767A\u5C55\u3057\u3066\u304D\u305F\u3002"@ja . . "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."@in . . . . . "Korean name"@en . . . . "Korean cuisine" . "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."@in . . . . . . . . . . "\uC7A5\uC544\uCC0C"@ko . . "none"@en . . . . . . "\u30C1\u30E3\u30F3\u30A2\u30C1"@ja . "Jangajji"@en . . . . . . "Jangajji (\uC7A5\uC544\uCC0C) 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."@en . . . . . . ""@en . . . . . . . . . "\uC7A5\uC544\uCC0C \uB610\uB294 \uC7A5\uACFC(Jangajji, pickled vegetables)\uB294 \uBB34\u00B7\uBC30\uCD94\u00B7\uC624\uC774 \uB4F1\uC744 \uC54C\uB9DE\uC740 \uD06C\uAE30\uB85C \uC370\uC5B4 \uB9D0\uB9AC\uAC70\uB098 \uC808\uC5EC\uC11C \uAC04\uC7A5, \uB41C\uC7A5, \uACE0\uCD94\uC7A5 \uB4F1\uC5D0 \uB2F4\uAC00 \uC624\uB798 \uB450\uACE0 \uBA39\uB294 \uBC18\uCC2C\uC73C\uB85C, \uC81C\uCCA0\uC5D0 \uB098\uB294 \uCC44\uC18C\uB97C \uBCF4\uAD00\uD558\uC5EC \uBA39\uB294 \uBC29\uBC95\uC774\uB2E4. \uC7A5\uC544\uCC0C\uB294 \uC7A5\uB958\uC5D0 \uC624\uB798 \uB2F4\uACA8 \uC788\uC5B4 \uB3C5\uD2B9\uD55C \uD48D\uBBF8\uB97C \uB0B4\uB294\uB370, \uBA39\uAE30 \uBC14\uB85C \uC804\uC5D0 \uC798\uAC8C \uC370\uC5B4 \uCC38\uAE30\uB984, \uC124\uD0D5, \uAE68\uC18C\uAE08 \uB4F1\uC73C\uB85C \uBB34\uCCD0 \uB0B8\uB2E4."@ko . . . . . . . "maneul-jong-jangajji"@en . . . "Jangajji"@en . . . . . . . "\u91AC"@en . "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 tambi\u00E9n se llama a veces janggwa (\uC7A5\uACFC). Se hac\u00EDa hist\u00F3ricamente durante la cosecha y se com\u00EDa como banchan (acompa\u00F1amiento peque\u00F1o) cuando las verduras escaseaban en invierno. Para comerlo, el jangajji se corta en rodajas finas y se condimenta con aceite de s\u00E9samo, az\u00FAcar, sal y semillas de s\u00E9samo.\u200B\u200B"@es . . . "9144"^^ . . . . . . . . "1104137085"^^ . "Pickled vegetables"@en . . . . . . "\uC7A5\uC544\uCC0C"@en . .