Yangpa Jangajji (Pickled Onions in Soy Sauce)
A pickled onion side dish made by pouring boiling soy brine directly over the onions to keep them crisp.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This preserved side dish combines in-season fresh spring onions with spicy peppers in a sweet and tangy soy sauce pickle. Pouring the boiled soy brine over the vegetables while it is still piping hot keeps them delightfully crisp for a long time. It pairs wonderfully with rich grilled meats, cutting right through any greasiness.
- Servings
- about 6–8 servings
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Onion5
- Cheongyang chili pepper (hot green chili)10
- Red chili pepper2
Soy Brine
- Water4 cups
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 cups
- Vinegar1 cup
- Sugar1 cup
- They should feel firm to be crisp and delicious.
- You can leave out the chili peppers if you like.
Steps
1. These are 5 fresh spring onions. They should feel firm to be crisp and delicious.
Cut them into large pieces. Cut them into whatever shape you like.
2. I also prepared spicy Cheongyang chili peppers and red chili peppers.
Pierce each pepper in 3-4 spots with a needle or toothpick so the seasoning soaks in well.
You can leave out the chili peppers if you like.
3. Place all the onions and chili peppers into a container.
4. Add 4 cups water, 2 cups regular soy sauce (jin-ganjang) (or brewed soy sauce), 1 cup vinegar, and 1 cup sugar, then bring to a rolling boil.
Once it comes to a boil, let it boil for about 5 minutes more.
5. Pour the rolling-boiling soy brine straight in.
Do not worry, it will not crack. Pouring it while hot preserves the crispness of the ingredients for a long time.
6. Once the soy brine has cooled, cover with a lid and let sit at room temperature for 3 days.
After 3 days, drain only the soy brine, boil it, let it cool completely, pour it back in, and store in the refrigerator to enjoy.
Ppunwife's tips
- Pouring the brine while hot preserves the crispness of the ingredients for a long time.
- You can use the leftover soy brine for seasoned green onions (pachae muchim) or any other vegetable tossed salads.
FAQ
Why do you pour the hot soy brine directly over the vegetables?
Pouring the soy brine over the vegetables while it is rolling hot helps maintain their crisp texture for a long time.
How should I age and store the pickles?
Once the soy brine cools, cover with a lid and leave at room temperature for 3 days. After 3 days, strain out only the soy brine, boil it once more, let it cool completely, pour it back over the vegetables, and store in the refrigerator.
Can I omit the Cheongyang chili peppers if I cannot handle spicy food?
Yes, you can leave out the chili peppers entirely and make the pickle with just onions.
How can I use the leftover soy pickling liquid?
It makes a great dressing for seasoned scallions (pachae muchim) or a variety of other fresh vegetable salads.
