Crispy and Delicious Pickled Onions (Yangpa Jangajji)
Easy Pickled Onions Recipe with the Golden Ratio
Make delicious pickled onions using small onions from the supermarket. Perfect as a side dish for grilled meats or as a staple banchan (Korean side dish), these pickled onions boast a delightful crisp texture and a sweet and sour flavor. Elevate the taste with a special kelp broth secret for a richer aroma!
Main Ingredients
- 1.5kg small onions (about the size of a baseball)
- 3 Cheongyang chili peppers
- 1 Red chili pepper
Flavorful Brining Liquid
- 400ml Kelp broth (or water)
- 400ml Soy sauce
- 300ml White sugar
- 300ml Vinegar
- 50ml Plum extract
- 400ml Kelp broth (or water)
- 400ml Soy sauce
- 300ml White sugar
- 300ml Vinegar
- 50ml Plum extract
Cooking Instructions
Step 1
First, peel the onions and wash them thoroughly. Small onions, about the size of a baseball, work best. Prepare the Cheongyang and red chili peppers by washing them as well.
Step 2
Cut the prepared onions into wedges, dividing them into 3 or 4-5 pieces depending on their size. Slice the Cheongyang and red chili peppers diagonally or chop them into about 2cm lengths. Avoid slicing them too thinly, as this can make them mushy; aim for a moderate thickness.
Step 3
Sterilize your glass jars or airtight containers by washing them thoroughly and ensuring they are completely dry. Place the sliced onions and chili peppers into the sterilized container.
Step 4
Prepare the ingredients for the brining liquid, which is key to the pickled onions’ flavor. Using kelp broth adds a wonderful umami depth. You can make a rich broth by boiling dried anchovies, kelp, shiitake mushrooms, and dried shrimp. Alternatively, plain water can be used if kelp broth is unavailable.
Step 5
In a large pot, combine 400ml soy sauce, 400ml prepared kelp broth, 300ml vinegar, 50ml plum extract, and 300ml white sugar. Mix them well. This golden ratio will enhance the onions’ natural flavor.
Step 6
It’s important not to boil the prepared brining liquid for too long. Heat it over medium-low heat, stirring until the sugar is completely dissolved. Overcooking can diminish the onions’ crispness.
Step 7
Once the sugar has dissolved, immediately pour the hot brining liquid over the sliced onions and chili peppers in the container. Pouring the boiling liquid helps maintain the onions’ crisp texture. (Tip: If you prefer a tangier flavor, you can boil the soy sauce, sugar, and broth first, then add the vinegar and boil briefly before turning off the heat, or let it cool completely before pouring. I like a milder tang, so I boil everything together.)
Step 8
This method allows for quick preparation of pickled onions. After making them, it’s best to let them sit at room temperature for about 6 hours before refrigerating. After about 2 days, you can pour out the liquid, re-boil it, let it cool, and pour it back over the onions. This helps them stay crisp longer. You can start enjoying them after 2-3 days.
Step 9
These pickled onions are a perfect accompaniment to dishes like samgyetang (ginseng chicken soup) or rich, grilled meats. Their crispness and the deeply flavorful broth are delightful. The homemade kelp broth truly makes the brining liquid exceptional. You can even use the flavorful liquid as a dipping sauce for galbitang (short rib soup). They’re deliciously crunchy with fantastic broth!
