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Pickled Onions (Yangpa Jangajji) Recipe

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4 from 7 reviews

Pickled Onions (Yangpa Jangajji) is a simple and flavorful Korean side dish featuring chopped onions and optional chilies marinated in a sweet and savory brine made from soy sauce, apple vinegar, water, and raw sugar. This quick pickle is perfect as a tangy accompaniment to Korean BBQ or pancakes and can be stored refrigerated for up to a month.

Ingredients

Pickling Ingredients

  • 450 g onion (15.9 ounces), chopped
  • 45 g chili (optional), green and red, thinly sliced
  • 1 cup water
  • 1 cup soy sauce (naturally brewed, e.g. Kikkoman)
  • 1 cup apple vinegar
  • 1 cup raw sugar

Instructions

  1. Prepare Onions and Chilies: Separate the chopped onions and place them into a sterilized glass jar. If using, add sliced green and red chilies between layers to distribute the heat and flavor evenly.
  2. Make the Brine: In a saucepan, combine the water, soy sauce, apple vinegar, and raw sugar. Heat the mixture over low to medium heat and stir constantly until the sugar completely dissolves, about 2 to 3 minutes. Do not boil extensively; just enough to dissolve sugar.
  3. Combine and Marinate: Pour the hot brine over the onions (and chilies) in the jar, ensuring they are fully submerged. Close the lid tightly and let it sit at room temperature for 3 to 4 hours to allow initial marination.
  4. Refrigerate and Serve: After room temperature marinating, refrigerate the pickled onions. They will be ready to enjoy in 1 to 2 days. Serve chilled alongside favorite meals such as Korean Bindaetteok pancakes or BBQ. Store in an airtight container in the fridge for up to one month.

Notes

  • Using naturally brewed soy sauce enhances the depth of flavor in the brine.
  • Adjust the amount of chili according to your preferred spice level or omit for a milder pickle.
  • The onions should be chopped into even pieces for uniform pickling.
  • Ensure the jar and lid are sterilized to maximize shelf life and food safety.
  • While ready in 1-2 days, the pickled onions taste best after resting for several days.
  • Keep refrigerated to maintain freshness and crispness up to one month.

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