Hi guys!
Hope you guys having a wonderful day! π
Today, I’m sharing Korean Pickled Onion, we call Yangpa Jangajji.
It is one of the essential Korean pickle/preserved foods you must have in your refrigerator!
It goes so deliciously with Korean BBQ (My favorite cut of meat to eat this pickle is Samgyeopsal!), Korean savory pancakes, dumplings and more!
This Korean pickled onion can be replace for kimchi, if kimchi is not available for the refreshing savory sour taste.
The ingredients are super simple, and directions of this recipe is can’t be easier!
So hopefully you guys give this recipe a try and enjoy Korean Pickled Onion at home~! π
Korean Pickled Onion Recipe : Yangpa Jangajji
Ingredients
- 1 3/4 cup water
- 2 cups soy sauce
- 1 cup sugar
- 1 cup white vinegar
- 2 lb. yellow/white onion (Approximately 2 1/2 large onion)
- 1 green chili
- 1 Red chili
- 1 ?
Get Recipe Ingredients
Instructions
- Add water, soy sauce, sugar, and white vinegar to a saucepan. Stir with a spoon until the sugar dissolves. Bring it to boil over high heat, then reduce heat immediately to medium and simmer for 5 minutes. Remove from heat.
- Add fresh lemon juice from 1 lemon into the pickling liquid. Stir and set aside.
- Meanwhile, cut an onion into bite-size cubes and slice chilies.
- Divide onion and chilies equally into 3 of 32oz. Mason jars or any container you are using. Place chili slices between onions so the spiciness will spread evenly.
- Pour warm pickling liquid over onion and chilies into mason jars.
- Cover tightly with lids and let it cool on your kitchen counter. When they are cool, place pickle jars in your refrigerator. You can eat this pickle right after they’re cooled, but I like to wait a couple of days.
Notes
After you eat all the onions and chili, you will probably have some pickling liquid left. Donβt through it away! Bring the liquid to boil (to get rid of excess moister from onion), replace into container and use as a dipping sauce for dumplings, savory pancakes, etc!
13 comments
Are you able to make more pickled onions by just adding more raw onions to the liquid?
If you meant making another batch of pickles; I don’t recommend to do that way, because the vegetables you add at the first time soak up all the sweet, sour and saltiness form the liquid. (also the vegetables leave a lot of natural water.) The leftover liquid is great for dipping sauce or salad dressing. If you really want to use it again, boil the leftover liquid to get rid of extra moister from the vegetables, but there’s no guarantee it will taste same as the first one though.
Hope this helped!
Hi! Chanced upon this post. May I know how long can the jar of pickled onion be kept for?
I have same question as the question above from Jan.
How long can it be kept in the refrigerator? Love this recipe! Thanks.
It will good up to a month! π
Can lower sodium soy sauce be used? I have a family member who has to watch their sodium intake but I’d really like to make these. Thanks!
Sorry for my late reply!! But yes, you can use low sodium soy sauce!
μλ νμΈμ μ κ²½!
Thank you for your recipe. I live in Korea and I accidentally ordered 15kg of onions! Hahaha! I will use some to make rhis λ°μ°¬! God bless you and hope you have a lovely day.
μλ νμΈμ! That’s a lot of onions!!! Wow! lol there will be lots of yummy banchan for sure!! Hope you have a lovely day too!
Hi Seonkyoung, are there any other vegetables I can pickle in this liquid? I’ve got some leftover liquid but I don’t need more onions haha βΊ
Strain the liquid and hard boil for a couple of minutes and keep it in the refrigerator for dipping sauce!
What type of chili do you use? Is the green one jalapeno?