My Korean KitchenPickled Onions (Yangpa Jangajji)
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Ingredients
Serves 27- 1 cup apple vinegar (or rice wine vinegar)
- 450 g onion ((15.9 ounces), chopped)
- 1 cup soy sauce (, regular (I use naturally brewed kikkoman soy sauce.))
- 1 cup water
- 1 cup raw sugar
- 45 g chili ((optional), green and red, thinly sliced)
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Steps
- Step 1
Separate the chopped onions and place them in a sterilized glass jar. (Add some sliced chilies between layers if you opted to include them.)
- Step 2
Combine the water, soy sauce, vinegar and sugar in a saucepan and boil over low to medium heat until the sugar dissolves (about 2-3 minutes). Stir often.
- Step 3
Pour the brine over the onion and close the lid. Leave at room temperature for 3 to 4 hours then refrigerate. It should be ready to eat in 1 to 2 days.
- Step 4
Serve with your favorite main meal (e.g. Bindaetteok or Korean BBQ). It can be refrigerated in an airtight container for at least one month.
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Separate the chopped onions and place them in a sterilized glass jar. (Add some sliced chilies between layers if you opted to include them.)
Source: My Korean Kitchen
