Description
Korean Pickled Onions (Yangpa Jangajji) are crisp, tangy, and savory with a balanced soy-vinegar brine. This easy banchan pairs perfectly with grilled meats, rice dishes, and Korean favorites.
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
Instructions
- Place the chopped onions into a clean, sterilized glass jar, separating layers so the brine can fully penetrate.
- Add sliced chilies between layers if using.
- In a saucepan, combine water, soy sauce, vinegar, and sugar.
- Heat over low to medium heat, stirring until the sugar completely dissolves (about 2–3 minutes).
- Carefully pour the hot brine over the onions in the jar, ensuring they are fully submerged.
- Seal the jar tightly and leave at room temperature for 3–4 hours.
- Transfer to the refrigerator and chill for 1–2 days before serving for best flavor.
Notes
For a milder version, omit the chilies.
Use rice vinegar for a cleaner tang or apple vinegar for a slightly sweeter flavor.
Red onions can be used for deeper color and mild sweetness.
Store in an airtight glass jar in the refrigerator for up to 1 month.
Ensure onions remain submerged in brine for best texture and flavor.
Serve chilled or slightly brought to room temperature.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (about 30 g)
- Calories: 44 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
