[3][4] Jangajji dishes are usually preserved for a long period of time, and served with a drizzle of sesame oil.

[5] Preserved foods like jangajji were developed to attain a certain level of vegetable consumption during the long, harsh winters on the Korean peninsula.

[2] The Middle Korean is believed to have come from the Chinese: 酱瓜; pinyin: jiàngguā meaning pickled cucumber, melon or gourd.

It is also possible that the suffix -찌 (jji) originates from Chinese: 漬; pinyin: zì meaning to marinate or soak something.

[8] Usually, vegetables are slightly dried or salted to prevent the addition of surplus moisture to the condiment.