Crispy and Delicious Pickled Onions (Yangpa Jangajji)
Easy and Delicious Pickled Onions Recipe (Yangpa Jangajji Making)
Introducing a crispy pickled onion recipe perfect as a side dish for when you have a lack of appetite, or to serve alongside meat dishes. You can easily make this with just two fresh onions. If you prefer a milder flavor, reduce the amount of soy sauce slightly. Those who enjoy saltier flavors can increase the soy sauce according to the recipe ratio. Pickled onions with added chili peppers for extra flavor and color are an excellent banchan (side dish) that keeps well.
Main Ingredients for Pickled Onions
- 2 onions (approx. 278g)
- 1 red chili pepper (approx. 5g)
- 1 green chili pepper (approx. 10g)
Pickling Brine for Pickled Onions
- 270ml water
- 90ml soy sauce
- 80cc (approx. 80ml) brown sugar
- 90ml vinegar
- 30ml soju
Tools Needed
- 1 glass airtight container (approx. 900ml capacity)
- 270ml water
- 90ml soy sauce
- 80cc (approx. 80ml) brown sugar
- 90ml vinegar
- 30ml soju
Tools Needed
- 1 glass airtight container (approx. 900ml capacity)
Cooking Instructions
Step 1
First, peel the 2 onions and rinse them under running water. Then, trim off the root and stem ends. Wash the red and green chili peppers separately and remove their stems.
Step 2
Cut the prepared onions into bite-sized pieces (about 2-3cm). Gently separate the onion slices so they don’t stick together. This helps the marinade penetrate evenly for a more delicious result.
Step 3
Slice the red and green chili peppers diagonally. This slicing method allows the marinade to seep in well and also enhances the visual appeal of the pickles.
Step 4
Prepare a clean glass airtight container with a capacity of about 900ml. Nicely arrange the sliced onions, green chili peppers, and red chili peppers inside the container.
Step 5
Now, let’s make the essential pickling brine for your delicious pickled onions. In a pot, combine 270ml water, 90ml soy sauce, 90ml vinegar, 80cc (approx. 80ml) brown sugar, and 30ml soju, which helps eliminate odors and acts as a preservative. (Tip: A water:soy sauce:vinegar ratio of 3:1:1 provides a good basic flavor base.)
Step 6
Place the pot with the brine over medium-high heat and bring it to a boil. Stir until the brown sugar has completely dissolved. Once the brine starts to bubble vigorously, immediately turn off the heat. You don’t need to boil it for long; just dissolve the sugar and bring it to a brief boil.
Step 7
Pour the hot brine directly over the onions in the prepared glass container. Pouring the brine while it’s hot is very effective in preserving the crisp texture of the onions. Ensure the onions are well submerged in the liquid.
Step 8
After pouring the brine, gently stir the onions and chili peppers with a spoon or spatula. This ensures that the marinade evenly coats all the ingredients, making the pickled onions even tastier.
Step 9
Leave the container with the pickled onions at room temperature for a while. Let it sit until the brine has completely cooled down. Once cooled, securely close the lid. Then, let it ferment at room temperature for about 2-3 hours. During this time, the marinade will slowly penetrate the ingredients.
Step 10
After fermenting at room temperature for 2-3 hours, transfer the container to the refrigerator and let it chill for at least another 3 hours before serving. Your delicious pickled onions are now ready to enjoy! This recipe is perfect as a side dish for rice or to accompany meat dishes.
