Crispy & Delicious Pickled Onions (Yangpa Jangajji)
Achieve Months of Crispy Perfection: The Secret to Never-Too-Salty Pickled Onions!
Here’s how to make the popular pickled onions often served at Korean BBQ restaurants, right in your own kitchen! This recipe is perfect for using up leftover onions and guarantees a delightful balance – not too salty, not too sour, and certainly not overly sweet or greasy. It’s incredibly simple, even easier than everyday cooking, so give it a try! You’ll love it. ^^
Key Ingredients
- 1kg Onions (approx. 5 medium-sized)
- 300g Soy Sauce (use 200g if using Guk-ganjang/Korean soup soy sauce)
- 400g Sugar
- 360g Vinegar
- Jalapeños (optional, to taste)
Cooking Instructions
Step 1
First, wash the onions thoroughly and cut them into bite-sized cubes. Ensuring uniform size will help the seasoning penetrate evenly.
Step 2
Now, let’s prepare the essential pickling brine. In a pot, combine 400g of water, 300g of soy sauce, 400g of sugar, and 360g of vinegar. Stir well. (The ratio here is approximately Water:Soy Sauce:Sugar:Vinegar as 1 : 0.75 : 1 : 0.9. This golden ratio is the secret to making perfectly balanced pickled onions!)
Step 3
Bring the prepared brine to a rolling boil over high heat. As soon as it starts boiling, turn off the heat immediately and pour the hot brine over the cubed onions.
Step 4
For best results and longer shelf life, it’s ideal to use a sterilized glass jar. However, you can also use a clean kimchi container if sterilization isn’t feasible. Since you’re pouring hot liquid, allow some steam to escape before sealing; leave the lid slightly ajar for a moment. If the onions float, you can gently press them down with a small plate. Once the initial steam has subsided, close the lid tightly.
Step 5
Once the brine has cooled down at room temperature, refrigerate the pickled onions. After just 2-3 hours, your delicious pickled onions will be ready to enjoy! Storing them in the refrigerator will help maintain their crispiness for a longer period.
