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Jangajji
Seasoning>>
 


[Jangajji]


Sandong of Mokpo has been producing Jubak Jangajji with Muloe using traditional methods.  It is highly popular among many epicures with its unique taste and flavor.  Muloe is similar to Nanaske, or Japanese pickled radish, but there are two species of Muloe: Katsura Giant (Japanese) and Jaoe (native Korean).  Muloe Jangajji made with a different type of radish from Nanaske.  Also, as it is made with Korea's native farm produce, we must call it Muloe Jangajii instead of Nanaske.  Muloe Jangajji also tastes and smells differently according to who makes it and is completely different from Nanaske of Japan.  Although the process of making Muloe Jangajji is same as that of Japan's Nanaske, we should call it by its original Korean name, Muloe Jjangajji.  Jangajji is a salty condiment that can be made with Muloe, sesame leaves, new garlic, etc marinated in salt or soy sauce.  Our ancestors developed a storable food using various vegetables produced in different climates and seasons of different local and native environments.  There are various ingredients that can be made into Jangajji including new garlic, garlic stem, radish, cucumber, pepper leaves, Korean melon, sesame leaves, Codonopsis lanceolata, etc.  Generally, the ingredients are marinated in soy sauce, in pepper or soybean pastes, or in diluted vinegar.  In this case, the vegetables are dried until they are hard and wrinkled, because it is best not to add any water content into pepper or soybean pastes or soy sauce.  The pepper paste that is used for Jangajji will lose its taste and color, so it is best to separate the pepper paste before the vegetables are added.  When eating, it should be flavored with sesame seeds, sugar, and sesame oil.  As the modern people have a different taste of food and can easily find fresh vegetables, not as many people consume Jangajji these days.  Muloe Jangajji, a type of traditionally and uniquely processed Muloe, a pollution-free farm produce, is a storable condiment that is highly popular among Japanese people and is a unique-tasting condiment that has been produced in Sandong region of Mokpo, Jeonnam for a long time.  Muloe cultivated in Sandong village are strictly sorted and made into Jangajji, a refreshing, highly-fibrous, and mouth-watering storable condiment.  Muloe Jangajji, with a unique slightly-sweet and slightly-salty flavor, can be cleaned in clear water and dried (with a dry cloth) and sliced into strips or can be mixed with sesame oil, pepper threads, and sesame seeds for additional flavor.
Related Information of Mokpo Zzangachi Village's Introducing
Theme Sightseeing
Gatbaui
Nakjodae
Mt. Yudal
Mokpo Natural History Museum
The Korean National Maritime Museum
The Hall of Culture and Arts
Orchid Exhibition Hall
Oidal-do, an Island of Love
Yeongsan Lake
Daeban Beach
Nojeokbong
Experiences with Muloe, a Type of Japanese Pickled Radish
Special product
The octopuses
Jangajji
Seasoning>>
 
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