Korean Soy Pickled Onions
Yangpa jangajji is a soy-pickled onion made by immersing large-cut onion chunks in a boiled brine of soy sauce, vinegar, and sugar. The hot brine tempers the raw onion's sharp bite, and as the pickle matures the sweet-salty seasoning penetrates evenly through each piece. Sliced cheongyang chili peppers added to the jar lend a gentle lingering heat that balances the sweetness. Ready to eat after one day of refrigeration, it is a staple accompaniment to grilled meats like samgyeopsal, where its acidity and crunch cut through richness effectively.
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Instructions
- 1
Cut onions into large chunks and slice chilies.
- 2
Place onions and chilies in a sterilized jar.
- 3
Bring soy sauce, vinegar, water, and sugar to a boil.
- 4
Once sugar dissolves, pour hot brine into the jar.
- 5
Cool completely and refrigerate for at least 1 day.
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