Korean Pickled Green Onion

Quick answer

Total time: 23 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Daepa jangajji is a quick Korean pickle made by cutting large green onions into five-centimeter lengths and submerging them in a cooled brine of soy sauce, vinegar, and sugar with garlic and dried chili.

Using primarily the white portions yields a firmer, crisper result, and the brine must be cooled thoroughly before pouring to prevent the onions from wilting prematurely. The soy and vinegar together pull back the raw sharpness of the green onion while leaving its aromatic depth intact. Two days of refrigeration allow the seasoning to penetrate evenly throughout each piece. The result is a sharp, savory condiment that cuts through the fat of grilled pork belly or other rich meats, and its simple ingredient list makes it one of the most practical quick-pickles to keep on hand.

Ingredients

servings

IngredientAmountUnit

large green onions400 gg

soy sauce200 mlml

water200 mlml

vinegar120 mlml

sugar100 gg

garlic4 eaea

dried chili2 pcspcs

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Choose 400 g of firm large green onions, focusing on the white and pale green sections, and cut them into 5 cm lengths.

Rinse well, then drain on a rack for about 20 minutes so surface water does not dilute the brine.
2

Heat

Sterilize a glass jar with boiling water, then let it dry completely.

Check that the inside is dry before packing, because leftover moisture weakens the brine and can shorten how well the pickle keeps.
3

Prep

Pack the dried onion pieces upright in the jar with as few gaps as possible.

Tuck in 4 garlic cloves and 2 dried chilies cut in half between the pieces so their aroma spreads evenly through the pickle.
4

Control

Add 200 ml soy sauce, 200 ml water, 120 ml vinegar, and 100 g sugar to a pot.

Stir over medium heat until the sugar dissolves, then boil for just 1 minute once bubbles rise around the edges.
5

Step

Take the brine off the heat and cool it for about 5 minutes.

When it is no longer steaming strongly, pour it into the jar and press any floating onion down with a clean utensil until fully submerged.
6

Finish

Seal the jar and let it cool completely at room temperature before refrigerating.

After 2 days, serve when the onion has darkened slightly and the raw sharpness has mellowed, especially alongside grilled pork belly or other rich meat.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Daepa green onion pickles utilize white stalk sections for a firm crunch after soy penetration.
Finish cue: Seal the jar and let it cool completely at room temperature before refrigerating.
Storage and reheating: Press the green onions fully below the brine with a clean utensil before refrigerating.