Korean Pickled Onion
Known as Yangpa Jangajji in Hangul, Korean Pickled Onion is one of our favourite vegetable accompaniments at a Korean BBQ. We love it so much that I just had to experiment making it at home to accompany our meals too! The taste of the onion improves after a few days - if it burn/tastes raw, it’s not quite ready so leave it in longer. As it is pickled, it will last refrigerated for a couple of months (if not finished way before then). You will need a sterilised 500ml jar to store the pickled onion.
Makes one 500ml jar
Preparation Time: 5 minutes / Pickling Time: minimum 3 days
½ cup apple cider vinegar
½ cup sugar
¼ cup soy sauce
1 large brown onion
A few hot green chillies (optional)
In a small saucepan add the vinegar, sugar and soy sauce. Stir over low heat until sugar has dissolved.
Increase heat and bring mixture to the boil. Shut and leave to cool while you prepare the onions.
Peel and roughly chop the onion into large chunks.
Press the chopped onion into the jar to fill it up as best you can. TIP – if there is still space chop up another onion and add as much more as you can. You will need to close the lid of the jar so make sure the onion isn’t overflowing.
Sprinkle in the chilli, if using.
Pour the vinegar mixture into the jar until the liquid level reaches the top. Seal the lid tightly and invert the jar a few times to ensure all the onion is submerged in the pickling liquid. NOTE – if you find there is more space after inverting the jar, press some more onions in, but ensure the lid can seal properly without overflowing the liquid.
Leave jar to cool at room temperature for an hour, then transfer to the fridge for a few days before eating. I found the pickle tasted best after a week.