Quick Korean Pickled Onions - Yangpa Jangajji

Quick Korean Pickled Onions - Yangpa Jangajji

Try these super easy Korean pickled onions and add big flavour to your table! Known as yangpa jangajji, these quick white onion pickles in soy sauce are perfect for your next home cooked Korean BBQ!

Course Condiment, Side Dish

Cuisine Korean

Prep Time 3

Cook Time 5

Cooling Time 30

Total Time 38

Servings Jar

Calories 340kcal

Author Wandercooks

Cost $5

Equipment

1-2 jam jars (sterilised)

Ingredients

3 small onion around 250 g / 8.8 oz , chopped into bite size pieces
1/4 cup soy sauce
1/4 cup sugar 40 g / 1.4 oz
1/4 cup rice wine vinegar sub white vinegar or apple cider vinegar
1/4 cup water filtered if possible, sub with lemon juice for an extra tart finish

Optional

1 chilli chopped, sub Korean chilli powder if you want it spicy

Instructions

Chop the onions into small bite size segments. A good way to do this is to chop them in half, slice off the roots and tips and peel off the skin. Chop each segment in thirds in one direction, then again in the other direction. Optional: Chop the chilli into chunks or rings.
3 small onion, 1 chilli
Pour the soy sauce, vinegar, sugar and water into a medium saucepan. Bring to the boil and stir to dissolve the sugar, then reduce heat and simmer for a minute or two for the flavour to develop.
1/4 cup soy sauce, 1/4 cup sugar, 1/4 cup rice wine vinegar, 1/4 cup water
Transfer the onions (and chilli, if using) into clean, sterilised jars. Depending on the size of your onions and your jars, you may need 1-2 jars on hand for this recipe.
3 small onion, 1 chilli
Pour the pickling liquid over the onions until just covered.
Press down with the spoon or ladle to make sure everything is covered.
Seal the lid tightly and let it cool down to room temperature, then store in the fridge.

Video

Notes

Storage - Store your pickles for up to one month in the fridge. Since they are considered “quick pickles”, it’s essential to store them in the fridge to avoid spoilage.
Onions - It’s a GREAT idea to wear sunglasses or goggles to protect your eyes while chopping onions. Who cares what you look like in the comfort of your own kitchen! :) Otherwise, it’s also said that a wet rag next to your work surface can help absorb some of the juice.
Size - It doesn’t matter what size you chop the onions, but bigger ones are easier to pick up with chopsticks!
Pickling Liquid - If you know your onions are extra small or extra large, you might need to adjust the amount of pickling liquid you make.
Heat - Don’t worry about pouring the hot liquid over the onions, it won’t cook them. The heat actually helps to make them crispier.
Saucepan - If you have a saucepan with a pouring spout on the side this will make it much easier to pour the pickling liquid over the onions.
Save on Waste - Pickling is the perfect way to use up any extra onions lurking in your cupboards or if you’ve had a bumper crop in your garden.
Add Umami - Add a small piece of kelp or a tsp of dashi powder while boiling the liquid.
Make it Spicy - Add a scoop of gochujang or thin slices of your favourite red or green chillies. You can use larger chillies to infuse more taste than heat. If you can source them, traditional Korean cheongyang red pepper goes very well!
Make it Stronger - Leave out the water for a stronger flavour finish.
Add Other Veggies - Make this with sliced or chopped carrot, cucumber, daikon radish, or a mix of your faves. For other veggies like string beans, bok choy or broccoli, it’s a good idea to blanch them first.
Add Garlic - Throwing in a clove or two of garlic will give it some extra bite, or if you have glut of garlic, make your own pickled garlic instead!

Nutrition