Korean Soy Pickled Beet (Vinegar Soy Brine Jangajji)
Quick answer
- Total time
- At least 1 day 1 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
A day after the beet and onion go into the soy and vinegar brine, the liquid itself has turned deep purple and the salty and sour notes have settled in.
Read more
It is a fridge pickle, so use a clean utensil each time you take some out.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
Divide into small heat-safe containers, cool promptly, and refrigerate.
Chill for 24 hours before serving with clean utensils. This is not a shelf-stable or canning recipe; discard it if cloudiness, bubbles, mold, or an unusual odor develops.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Advice about Vinegar for Pickling
Penn State Extension · Checked: 2026-08-30
- Refrigerator Pickled Vegetables
Oregon State University Extension Service · Checked: 2026-08-30
- 家庭での食中毒予防
厚生労働省 · Checked: 2026-09-29
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
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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