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)
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