Crisp Onion and Radish Jangajji (Pickled)
Super Easy! Appetizing Sweet and Sour Onion Radish Jangajji: Perfect Pairing with Meat!
Introducing Onion Radish Jangajji, a versatile side dish that stimulates your appetite and aids digestion! The combination of crunchy radish and pungent onion is exquisite, with a sweet and sour flavor that’s a perfect match for greasy foods. Its not overly sweet taste makes it even more appealing. This jangajji will be a sophisticated addition to your dinner parties or family meals. Try making it now!
Jangajji Ingredients- 2 medium onions
- 1/5 of a daikon radish (approx. 200g)
- 350ml water
- 150ml soy sauce
- 100ml vinegar
- 6 Tbsp brown sugar (approx. 60g)
- 1 chili pepper (e.g., Cheongyang or red chili – optional, for added spiciness)
Cooking Instructions
Step 1
First, prepare a glass jar for pickling. Wash the jar thoroughly, sterilize it by boiling in water for 5 minutes, and then ensure it’s completely dry. This step helps preserve the jangajji for a longer period.
Step 2
Peel the onions and cut them into quarters, then slice each quarter into about 0.5cm thick strips. Peel the radish, wash it clean, and then cut it into finger-width pieces (about 1cm thick) and about two finger-lengths long (approx. 4-5cm). Cutting them into uniform, bite-sized pieces ensures they cook evenly and have a consistent texture.
Step 3
Arrange the sliced onions and radish neatly in the sterilized glass jar. If you prefer a spicy kick, slice the chili pepper and add it as well. You can add the chili pepper whole or thinly sliced.
Step 4
In a small saucepan, combine 350ml of water, 150ml of soy sauce, 100ml of vinegar, and 6 tablespoons of brown sugar. Stir well over medium heat until the sugar is completely dissolved and bring the mixture to a boil.
Step 5
As soon as the sauce begins to boil, turn off the heat. Pour the hot liquid directly into the glass jar containing the vegetables. The ingredients may not be fully submerged initially. In this case, gently press down a few times with a clean spoon or spatula to help the liquid cover all the vegetables.
Step 6
Leave the lid off the jar and let it cool down at room temperature until the initial heat dissipates. Once it’s completely cool, secure the lid tightly and refrigerate. After at least one day of chilling, the sweet and sour flavors will meld beautifully, making it delicious to enjoy. It’s a fantastic accompaniment to rich dishes like grilled pork belly, fried chicken, or boiled chicken. Enjoy!
