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Korean Pickled Onion Recipe : Yangpa Jangajji

  • Author: Seonkyoung Longest


  • 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 πŸ‹


  1. 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.
  2. Add fresh lemon juice from 1 lemon into the pickling liquid. Stir and set aside.
  3. Meanwhile, cut an onion into bite-size cubes and slice chilies.
  4. 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.
  5. Pour warm pickling liquid over onion and chilies into mason jars.
  6. 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.


After you eat all the onions and chili, you will probably have some pickling liquid left. Don’t 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!