Crispy and Spicy Fresh Onion Jangajji (Pickled Onions)
#OnionJangajji #EasyJangajjiRecipe #SimplePickledOnions
Enjoy a crunchy and flavorful jangajji made with fresh spring onions and spicy Cheongyang peppers. This recipe uses simple ingredients and an easy process, making it perfect for anyone to make delicious pickled onions. They are a fantastic side dish for rice or a great accompaniment to grilled meats!
Jangajji Ingredients- 4 large fresh onions
- 9 Cheongyang peppers
Spicy and Sweet Jangajji Sauce- 2 cups (400ml) water
- 1 cup (200ml) soy sauce
- 1 cup (200g) unrefined sugar (Muscovado recommended)
- 1 cup (200ml) vinegar
- 2 cups (400ml) water
- 1 cup (200ml) soy sauce
- 1 cup (200g) unrefined sugar (Muscovado recommended)
- 1 cup (200ml) vinegar
Cooking Instructions
Step 1
First, prepare the main stars of the jangajji: the fresh onions. Wash them thoroughly, trim the root ends slightly, and peel off the outer layers. You can leave them whole if you prefer a milder onion flavor, or cut them into quarters or sixths, depending on your preference. Next, prepare the Cheongyang peppers. Remove the stems and wash them clean. If you like it spicy, leave the seeds in; if you prefer it less spicy, you can cut them in half and gently scrape out some of the seeds. Chop them into bite-sized pieces.
Step 2
Let’s make the delicious jangajji sauce! In a pot, combine 2 cups of water, 1 cup of soy sauce, 1 cup of unrefined sugar (Muscovado is recommended), and 1 cup of vinegar. Stir well until the sugar dissolves. Begin heating the mixture over medium heat. Once the sauce comes to a boil, reduce the heat to low and simmer gently for 30 minutes. This simmering process helps the sugar dissolve completely and allows the ingredients to meld together, creating a richer flavor.
Step 3
Now it’s time to assemble the jangajji. Neatly arrange the prepared onions and Cheongyang peppers in a sterilized glass jar or heat-resistant container. Pour the cooked sauce, which has been slightly cooled from boiling, over the ingredients while it’s still hot, ensuring everything is submerged. Pouring hot sauce over the ingredients helps them to cook slightly and absorb the flavors better as they pickle. Use a chopstick to gently press down the ingredients to make sure they are fully covered by the sauce.
Step 4
Initially, store the jar at room temperature for about one day to allow the jangajji to begin pickling gradually. This step helps to mellow out any strong raw onion flavor and lets the sauce’s taste penetrate deeply. After one day, transfer the jar to the refrigerator for storage. Refrigeration will help it last longer and maintain its crispness. Enjoy the delicious pickled onions after about 2-3 days, when the flavors have fully developed. This onion jangajji is a perfect side dish for rice and a great way to stimulate your appetite!