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Jangachi, Jorim

[Arongsatae Kim Jangachi, Green maeshil Jangachi, Myeolchi Jorim and Deodeok Jangachi]
Arongsatae Kim Jangachi
-Arongsatae Kim Jangachi is specially developed to fit to the taste of foreigners in accordance with a Korean traditional recipe. It obtained a patent from the Korean Intellectual Property Office.

Green Maeshil Jangachi
-This is a greenish Jangachi made as follows: green japanese apricots are fermented with sugar; their seeds are extracted; than other ingredients are soaked in this apricot syrup.

Myeolchi Jorim
-Most Myeolchi Jorims are made in this way: Parch anchovies, add wheat-gluten to it, and boil them together. However, Gajok Hwegwan Food makes Myeolchi Jorim not in this typical way but the way to make Korean traditional honey rice crackers, thus making it taste so savory as to be called an anchovy cracker. Yet not so hard, it is outstandingly tasty, crispy, and chewy.

Daedeok Jangachi
-Deodeok Jangachi is a Korean traditional dish that the Deodeok(lanceolate root) which is removed of its bitter taste is ripened with diverse herbal sauces and pepper paste for over a year.
Business Incubator Center of Chonbuk National University, #711 Imun-ri, Iseo-myeon, Wanju-gun, Jeonbuk, Korea
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