Sweet and Tangy Pickled Onions (Yangpa Jangajji)
Super Easy Pickled Onions: The Perfect Brine Ratio Recipe
Today, we’re making a simple and delicious pickled onion dish, ‘Yangpa Jangajji’. Unlike other types of jangajji that might require various vegetables, this recipe focuses solely on onions for a wonderfully crisp texture and a balanced sweet and tangy flavor. It’s a versatile side dish that pairs perfectly with any meal!
Ingredients
- 4 medium onions
- 7 cups water
- 3 cups soy sauce (jin-ganjang)
- 3 cups vinegar
- 2 and 1/2 cups sugar
Cooking Instructions
Step 1
First, let’s prepare the star of our dish: the onions! Peel the outer skin of the onions and rinse them thoroughly under running water. This ensures a clean and fresh base for your delicious pickled onions.
Step 2
Next, cut the washed onions into bite-sized pieces. Aim for pieces that are about 1 to 1.5 cm thick. Slicing them too thin might make them mushy, while cutting them too thick could prevent the brine from penetrating well. Cutting them into quarters or six to eight wedges after halving them works perfectly.
Step 3
Now, let’s create the flavorful brine that will define your jangajji. Measure out the following ingredients: 7 cups of water, 3 cups of soy sauce (jin-ganjang), 3 cups of vinegar, and 2 and 1/2 cups of sugar. This ratio is key to achieving that perfect sweet and tangy balance!
Step 4
Place a pot on the stove over medium heat and add all the brine ingredients. Bring the mixture to a boil, stirring occasionally, until the sugar has completely dissolved and everything is well combined. Let it simmer for about 2-3 minutes after it starts boiling.
Step 5
While the brine is simmering, get your clean glass jars ready. Pack the sliced onions into the jars as tightly as possible, pressing them down firmly. This helps ensure the onions stay submerged in the brine and maintain their crispness.
Step 6
Once the brine has simmered sufficiently, carefully pour the hot liquid over the onions in the jars. Make sure to fill the jars all the way to the top, ensuring the onions are completely submerged. This is crucial for proper pickling and maintaining texture.
Step 7
After pouring the hot brine, do not seal the jars immediately. Loosely cover the jars with their lids or plastic wrap and let them cool down completely at room temperature. This allows steam to escape, preventing condensation and potential spoilage. Once they are completely cool, seal the lids tightly and store them in your kimchi refrigerator or a regular refrigerator. They will be even more delicious after at least 2-3 days of marination.
Step 8
Voila! Your delicious, sweet, and tangy pickled onions are ready. Enjoy their delightful crispness and rich flavor, perfect as a side dish or as a zesty addition to your favorite meals like grilled meats or bibimbap. Enjoy your homemade jangajji!
