RecipesSide Dishes
June 9, 2015
Jump to Recipe·Print Recipe
Hi guys!
Hope you guys having a wonderful day! 🙂
Today, I’m sharing Korean Pickled Onion, we call Yangpa Jangajji.
It is one of the essential Korean pickle/preserved foods you must have in your refrigerator!
It goes so deliciously with Korean BBQ (My favorite cut of meat to eat this pickle is Samgyeopsal!), Korean savory pancakes, dumplings and more!
This Korean pickled onion can be replace for kimchi, if kimchi is not available for the refreshing savory sour taste.
The ingredients are super simple, and directions of this recipe is can’t be easier!
So hopefully you guys give this recipe a try and enjoy Korean Pickled Onion at home~! 😀
Korean Pickled Onion Recipe : Yangpa Jangajji
- Author: Seonkyoung Longest
Ingredients
Scale
- 1 3/4 cup water
- 2 cups soy sauce
- 1 cup sugar
- 1 cup white vinegar
- 2 lb. yellow/white onion (Approximately 2 1/2 large onion)
- 1 green chili
- 1 Red chili
- 1 🍋
Instructions
- Add water, soy sauce, sugar, and white vinegar to a saucepan. Stir with a spoon until the sugar dissolves. Bring it to boil over high heat, then reduce heat immediately to medium and simmer for 5 minutes. Remove from heat.
- Add fresh lemon juice from 1 lemon into the pickling liquid. Stir and set aside.
- Meanwhile, cut an onion into bite-size cubes and slice chilies.
- Divide onion and chilies equally into 3 of 32oz. Mason jars or any container you are using. Place chili slices between onions so the spiciness will spread evenly.
- Pour warm pickling liquid over onion and chilies into mason jars.
- Cover tightly with lids and let it cool on your kitchen counter. When they are cool, place pickle jars in your refrigerator. You can eat this pickle right after they’re cooled, but I like to wait a couple of days.
Notes
After you eat all the onions and chili, you will probably have some pickling liquid left. Don’t through it away! Bring the liquid to boil (to get rid of excess moister from onion), replace into container and use as a dipping sauce for dumplings, savory pancakes, etc!
Related
Seonkyoung
previous post
next post
You may also like
Mayak Avocado, Korean Marinated Avocado Recipe
November 14, 2021
October 28, 2019
Miso Kale
February 16, 2012
November 4, 2014
June 2, 2015
Korean BBQ Side Dish Recipe : Korean...
November 7, 2014
Salted Napa Cabbage for Bossam
November 7, 2014
January 5, 2017
Potato Salad : Money Maker Potato Salad...
May 2, 2014
Spicy Stir Fried Chinese Long Beans Recipe...
December 22, 2017
13 comments
AlissaSeptember 14, 2015 at 3:36 pm
Are you able to make more pickled onions by just adding more raw onions to the liquid?
Reply
SeonkyoungSeptember 14, 2015 at 4:26 pm
If you meant making another batch of pickles; I don’t recommend to do that way, because the vegetables you add at the first time soak up all the sweet, sour and saltiness form the liquid. (also the vegetables leave a lot of natural water.) The leftover liquid is great for dipping sauce or salad dressing. If you really want to use it again, boil the leftover liquid to get rid of extra moister from the vegetables, but there’s no guarantee it will taste same as the first one though.
Hope this helped!
Reply
JanOctober 30, 2015 at 4:30 pm
Hi! Chanced upon this post. May I know how long can the jar of pickled onion be kept for?
Reply
Linsey KooOctober 15, 2016 at 7:53 am
I have same question as the question above from Jan.
Reply
ElaineNovember 10, 2016 at 8:02 am
How long can it be kept in the refrigerator? Love this recipe! Thanks.
Reply
SeonkyoungNovember 11, 2016 at 3:59 am
It will good up to a month! 🙂
Reply
MaganJanuary 31, 2018 at 6:57 pm
Can lower sodium soy sauce be used? I have a family member who has to watch their sodium intake but I’d really like to make these. Thanks!
Reply
SeonkyoungFebruary 20, 2018 at 4:52 am
Sorry for my late reply!! But yes, you can use low sodium soy sauce!
Reply
Renae CMarch 12, 2018 at 11:21 pm
안녕하세요 선경!
Thank you for your recipe. I live in Korea and I accidentally ordered 15kg of onions! Hahaha! I will use some to make rhis 반찬! God bless you and hope you have a lovely day.
Reply
SeonkyoungMarch 15, 2018 at 4:56 pm
안녕하세요! That’s a lot of onions!!! Wow! lol there will be lots of yummy banchan for sure!! Hope you have a lovely day too!
Reply
KaitlinAugust 23, 2019 at 10:23 am
Hi Seonkyoung, are there any other vegetables I can pickle in this liquid? I’ve got some leftover liquid but I don’t need more onions haha ☺
Reply
SeonkyoungAugust 26, 2019 at 8:00 pm
Strain the liquid and hard boil for a couple of minutes and keep it in the refrigerator for dipping sauce!
Reply
AmandaJanuary 20, 2021 at 2:14 pm
What type of chili do you use? Is the green one jalapeno?
Reply
