Korean food (Korean food) menu in foreign languages: Jangajji / Jeotgal
pickles
Soy Crab
salted fish
Jangajji: Pickled radish, carrot, radish greens, and red pepper are seasoned with ingredients such as red pepper powder, vinegar, sugar, and salt, and then placed in a pot to mature. It is characterized by a sour taste and crunchy texture. It can be made using a variety of vegetables, fruits, and root vegetables, and is one of the traditional side dishes in Korea.
Ganjang-gejang: Ganjang-gejang is a dish made by lightly boiling crab, marinating anchovies and mussels in rich soy sauce. It is usually eaten with rice or wrapped in lettuce or perilla leaves. Slightly salty and chewy, it is one of Korea's representative seafood side dishes.
Jeotgal: Jeotgal is a food made by marinating seafood such as anchovies, oysters, and shrimp with salt and then aging it for several days to several months. As a traditional Korean garnish, it is served with namul or kimchi when eaten with rice, and is also used as a sauce. It is characterized by salty and salty taste and is one of Korea's representative side dishes.
