Crispy Chili Onion Jangajji (Pickled)
How to Make Chili Onion Jangajji: Quick Pickled Summer Side Dish with Soy Sauce
Let’s make delicious and crispy onion jangajji.
Ingredients- 3 medium onions
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1/2 cup sugar
- 1/2 cup water
- 4 Cheongyang chili peppers (or to taste)
Cooking Instructions
Step 1
Hello everyone! Today, we’re going to make a delightful chili onion jangajji, known for its satisfying crunch and wonderful savory flavor. It’s a fantastic accompaniment to grilled meats and also makes a great everyday side dish for rice. Shall we get started?
Step 2
First, let’s prepare the pickling brine, which is the heart of this jangajji. Measure out 1/2 cup each of soy sauce, vinegar, sugar, and water (a total of 2 cups). Combine these ingredients in a saucepan and bring to a boil over medium heat. Stir until the sugar is completely dissolved. Once it starts to boil, immediately remove it from the heat and let it cool down. While the brine cools, prepare the onions: peel them, wash thoroughly, and then slice them into about 0.5 cm thick pieces. You can adjust the thickness to your preference.
Step 3
Now, let’s add a touch of heat with the Cheongyang chili peppers. Remove the stems from the chilies and thinly slice them. If you like it spicier, feel free to add more chilies or include the seeds. Arrange the sliced onions snugly in your chosen container (a glass jar or plastic container works well). Sprinkle the sliced chili peppers evenly over the onions. Finally, pour the completely cooled pickling brine over the onions and chilies, ensuring they are fully submerged in the liquid.
Step 4
Seal the container tightly and store it in the refrigerator. It’s best to let it pickle for about 2 to 3 days for optimal flavor and crispiness. However, if you’re short on time, you can enjoy it immediately, though allowing it to pickle will develop a richer, more complex taste. Enjoy your homemade jangajji!
