장아찌

Korean

Alternative forms

• 자짠디 (jajjandi), 장애짠디 (jang'aejjandi) — Pyongan
• 장쩽이 (jangjjeng'i) — Gangwon
• 장찌 (jangjji), 장아지 (jang'aji) — Gyeongsang
• 장아짠지 (jang'ajjanji) — Hwanghae

Etymology

South Korean Standard Language	장아찌 (jang'ajji)
North Korean Standard Language	자짠지 (jajjanji)

First attested in the Beonyeok Bak Tongsa (飜譯朴通事 / 번역박통사), before 1517, as Middle Korean 쟈ᅌ(醬)앳디히, from 쟈ᅌ(醬) (cyang, “sauce, paste”) +‎ 애 (-ay, noun suffix) +‎ ㅅ (-s-, genitive marker) +‎ 디히 (tihi, “kimchi”).

Pronunciation

• (SK Standard/Seoul) IPA^(key): [t͡ɕa̠ŋa̠t͡ɕ͈i]
• Phonetic hangul: [장아찌]

Romanizations
Revised Romanization?	jang'ajji
Revised Romanization (translit.)?	jang'a'jji
McCune–Reischauer?	changatchi
Yale Romanization?	canga.cci

Noun

장아찌 • (jang'ajji)

1. Korean dish with vegetables such as cucumber, daikon, garlic etc. pickled in soy sauce or brine, packed in soybean paste or chili paste, and then seasoned and preserved for a long time

   Synonym: 장지(醬漬) (jangji)