Pickled Onions (Yangpa Jangajji)
Must try Korean pickled onions! Korean pickled onions are a delicious side dish or topping. Learn how to make them at home!
- Prep time
- 10 min
- Cook time
- 3 min
- Yield
- 27 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 450 g onion ((15.9 ounces), chopped)
- 45 g chili ((optional), green and red, thinly sliced)
- 1 cup water
- 1 cup soy sauce (, regular (I use naturally brewed kikkoman soy sauce.))
- 1 cup apple vinegar (or rice wine vinegar)
- 1 cup raw sugar
Instructions
- 1
Separate the chopped onions and place them in a sterilized glass jar. (Add some sliced chilies between layers if you opted to include them.)
- 2
Combine the water, soy sauce, vinegar and sugar in a saucepan and boil over low to medium heat until the sugar dissolves (about 2-3 minutes). Stir often.
- 3
Pour the brine over the onion and close the lid. Leave at room temperature for 3 to 4 hours then refrigerate. It should be ready to eat in 1 to 2 days.
- 4
Serve with your favorite main meal (e.g. Bindaetteok or Korean BBQ). It can be refrigerated in an airtight container for at least one month.