Name: Korean Pickled Onions (Yangpa Jangajji)
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Cuisine: Korean
Ingredients: 450 g onions, chopped; 45 g green and red chilies, thinly sliced (optional); 1 cup water; 1 cup regular soy sauce; 1 cup apple vinegar or rice vinegar; 1 cup raw sugar

I love making Korean Pickled Onions (Yangpa Jangajji) when I want a crisp, tangy, and savory side dish that comes together with very little effort. I get a beautiful balance of salty soy sauce, bright vinegar, and gentle sweetness in every bite, and I find that this simple pickle pairs wonderfully with Korean barbecue, pancakes, rice bowls, and grilled meats.

Why You’ll Love This Recipe

I love this recipe because it is quick, simple, and packed with bold flavor. I only need a handful of basic ingredients to make a side dish that tastes refreshing and deeply savory at the same time. I also like that the onions stay crisp while soaking up the brine, and I can serve them with many different meals. When I want an easy homemade banchan that keeps well in the fridge, this is one of my favorite recipes to prepare.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

450 g onions, chopped

45 g green and red chilies, thinly sliced (optional)

1 cup water

1 cup regular soy sauce

1 cup apple vinegar or rice vinegar

1 cup raw sugar

Directions

I start by placing the chopped onions into a clean, sterilized glass jar, separating the pieces as I fill it so the brine can reach every layer. When I want a little heat, I add the sliced green and red chilies between the onion layers.

Next, I add the water, soy sauce, vinegar, and sugar to a saucepan. I heat the mixture over low to medium heat and stir until the sugar fully dissolves, which usually takes about 2 to 3 minutes.

Once the brine is ready, I carefully pour it hot over the onions in the jar and seal the lid tightly. Then I leave the jar at room temperature for 3 to 4 hours before moving it to the refrigerator.

For the best flavor, I let the onions chill for 1 to 2 days before serving. I like serving them alongside Korean barbecue, rice bowls, pancakes, or grilled meats.

Servings and timing

I get 27 servings from this recipe, which makes it great for meal prep or for keeping a flavorful side dish ready in the fridge.

Prep Time: 10 minutes

Cooking Time: 3 minutes

Total Time: 13 minutes

Servings: 27 servings

Calories: 44 kcal per serving

Variations

I like to change this recipe depending on what I am serving. When I want a milder pickle, I leave out the chilies completely. If I want a sharper flavor, I use rice vinegar for a cleaner tang, while apple vinegar gives me a slightly fruitier note. Sometimes I add extra chili slices for more heat, and other times I use red onions for a deeper color and slightly sweeter taste. I also enjoy pairing these pickled onions with different Korean dishes to make the meal feel fresh every time.

Storage/Reheating

I store these pickled onions in an airtight glass jar in the refrigerator for up to 1 month. I always make sure the onions stay submerged in the brine so they keep their best texture and flavor. Since this is a cold pickle, I do not reheat it. I simply take out the amount I need and serve it chilled or let it sit at room temperature for a few minutes before adding it to the table.

Related Recipes:

Korean Ground Beef Bowl

FAQs

How long do I need to wait before eating Korean pickled onions?

I can eat them after they have rested and chilled, but I get the best flavor when I wait 1 to 2 days. That extra time helps the onions fully absorb the brine.

Can I make this recipe without chilies?

Yes, I can easily leave out the chilies. The onions will still turn out tangy, savory, and delicious without any heat.

What kind of vinegar do I like to use?

I can use either apple vinegar or rice vinegar. I find that apple vinegar gives a slightly softer sweetness, while rice vinegar gives a cleaner and brighter tang.

How do I keep the onions crisp?

I like to use fresh onions, pack them loosely in the jar, and pour the hot brine over them carefully. Keeping the jar refrigerated after the initial resting time also helps maintain a nice crisp texture.

What do I serve with Yangpa Jangajji?

I love serving it with Korean barbecue, grilled meats, rice bowls, pancakes, and other Korean side dishes. I also enjoy adding it to simple meals when I want a bright and punchy contrast.

Conclusion

I think Korean Pickled Onions are one of the easiest and most rewarding Korean side dishes I can make at home. I get crunchy onions, a bold soy-vinegar brine, and a versatile condiment that works with so many meals. Whenever I want something quick, flavorful, and easy to store, I keep this recipe in mind.

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