Sweet and Sour Yangpa Jangajji (Pickled Onions in Soy Sauce)
A quick side dish of sliced onions pickled instantly by pouring over boiling soy sauce brine.
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 quick pickled dish is made in no time by pouring rolling-boiled soy sauce brine over sliced onions and Cheongyang chili peppers. It is not too salty, has a sweet and sour flavor that pairs wonderfully with grilled meat or boiled pork slices, and becomes nicely seasoned about 2 hours after cooling down.
- Servings
- about 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
- Keeps
- 7 days
Ingredients
- Onion1
- Cheongyang chili pepper (hot green chili)2
- Water1/2 cup
- Mirin (cooking rice wine)2 tbsp
- Regular soy sauce (jin-ganjang)3 tbsp
- Salt1/2 tsp
- Vinegar4 tbsp
- Sugar3 tbsp
- Use 1 large onion.
Steps
Prepare 1 large onion and 2 Cheongyang chili peppers.
Spicy peppers pair really well with onions.
Finely slice the onion, and thinly slice the Cheongyang chili peppers as well.
Place the sliced onion and peppers in a heat-resistant container.
Add 1/2 cup water, 2 tbsp mirin (cooking rice wine), 3 tbsp regular soy sauce (jin-ganjang), 1/2 tsp salt, 4 tbsp vinegar, and 3 tbsp sugar, then bring it to a rolling boil.
Once the sugar has completely dissolved and it boils rapidly for 30 seconds...
Pour it directly into the container with the onion.
At first, the ingredients will not be fully submerged in the brine, but after about 10 minutes, the liquid from the onion will release and submerge them completely.
Let it cool completely, and in about 2 hours, the flavor will have seeped in enough to eat.
Cover with a lid and store in the refrigerator before eating.
Ppunwife's tips
- If you want quick pickles while making grilled meat or boiled pork, thinly slice the vegetables and pour the piping hot soy sauce brine right over them. Once cooled, they will be nicely seasoned and ready to eat.
- Since no soju is added, it is best to finish it within 1 week. If storing it longer, add soju or pour the soy sauce brine back out, bring it to a rolling boil, let it cool, and pour it back in.
- You can bring the leftover soy sauce brine to a rolling boil again to pickle other ingredients, or use it as a sweet and sour dressing for seasoned vegetable dishes.
- It is best to make yangpa jangajji in small batches and finish it quickly.
FAQ
What should I do if there does not seem to be enough soy sauce brine right after making it?
Even if the ingredients are not submerged at first, moisture will release from the onion after about 10 minutes, submerging them completely.
When can I start eating the pickles after making them?
After pouring the soy sauce brine, let it cool completely and store it in the refrigerator. In about 2 hours, the flavors will have soaked in, and it will be delicious to eat.
How long can it be stored, and how can I keep it longer?
Because no soju is added, it is best to finish it within a week. To store it longer, add soju or bring the soy sauce brine to a boil again, let it cool, and pour it back over the onions.
How can I reuse the leftover pickle brine?
You can bring the leftover brine to a rolling boil once more to pickle other ingredients, or use it as a sweet and sour seasoning for seasoned vegetable side dishes.
