Jjang-cucumber is also called as Janggwa. It means a side dish, which is made of radish, cucumber or garlic left to be matured after being dried. The one we can eat without being dried is also called as ganjang or sukjanggwa. Salted young radish, cabbage or dropwort can be eaten with ganjang. We also boil down tofu or fish with jinjang and eat those with seasoning. Jjang-cucumber can be said to be the indigenous recipe for side dishes of Korea that can be eaten for a long time.
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