Korean Soy Pickled Beet (Vinegar Soy Brine Jangajji)
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Beet jangajji is a Korean soy-pickled beet prepared by slicing beets thin and submerging them in a cooled brine of soy sauce, vinegar, and sugar.
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The vinegar cuts through the beet's earthy undertone, leaving a clean sweetness sharpened by acidity, and onion adds a mellow depth to the pickling liquid. As the brine cools, the beet's vivid red pigment bleeds into the liquid, creating a visually striking jar that stands out on the table. After at least a day of pickling, the flavor penetrates fully, producing a crisp, refreshing side dish suited to rice or grilled meats. Julienned beets pickle faster and are ready within a day, while thicker slices need two days or more for the brine to reach the center. Stored in the refrigerator, the pickles keep well for over two weeks, making a large batch practical.
Ingredients
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Rinse 350 g of beets under cold water and peel the skin completely, then slice them into uniform rounds of 0.5 cm thickness to ensure even pickling throughout the jar.
- 2Prep
Slice 80 g of onion into thick 1 cm strips and pack them into a pre-sterilized glass jar by alternating layers with the sliced beets until the container is filled.
- 3Season
Pour 120 ml of soy sauce, 120 ml of vinegar, 120 ml of water, and 70 g of sugar into a pot, add 1 bay leaf and 0.5 tsp of peppercorns, then heat while stirring.
- 4Season
Once the brine reaches a rolling boil and the sugar is dissolved, continue boiling hard for 1 minute to mellow the sharp acidity and develop a balanced flavor before removing from heat.
- 5Heat
Carefully pour the boiling hot brine into the jar until the beets and onions are completely submerged, allowing the heat to draw out the vivid red pigment from the beets into the liquid.
- 6Finish
Let the jar sit at room temperature until fully cooled before sealing and refrigerating, then serve after 24 hours of pickling and enjoy within two weeks while the texture remains crisp.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Beet jangajji turns the pickling jar a crimson hue as earthy sweetness meets sharp rice vinegar.
- Finish cue
- Let the jar sit at room temperature until fully cooled before sealing and refrigerating, then serve after 24 hours of pickling and enjoy within two weeks while the texture remains crisp.
- Storage and reheating
- Stored in the refrigerator, the pickles keep well for over two weeks, making a large batch practical.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 8 ingredients
Category median
32min, 7 ingredients
Based on 163 recipes
Official cooking and safety guidance
-
Produce preparation
Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.
Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely
Sources checked 2026-07-22
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