Soy Onions Recipe Yangpa Jangajji

Name: Soy Onions Yangpa Jangajji
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 servings
Cuisine: korean

4.7 based on 6 Ratings

Updated: 03.04.2020

Serving(s): 1

Ingredients

Ganjang (korean soy sauce) *	1 Cup (1 Cup = 200 ml)
Ssal sikcho (Korean Rice Vinegar) *	1 Cup (1 Cup = 200 ml)
Water	1 Cup (1 Cup = 200 ml)
Sugar	1 Cup (1 Cup = 200 ml)
Onion	1 kg (2.2 lbs)

Equipment

Plastic Wrap *	1 Piece
Sharp Knife *	1 Piece
Pot *	1 Piece

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Recipe Information

Vegetarian:	yes
Vegan:	yes
Lactose:	no
Gluten:	yes
Calories:	~ 70 Calories
Difficulty:	1/3
Kitchen:
Spicy:	Not Spicy
Category:	Garnish
Preparation:	15 Min.
Cooking Time	10 Min.
Total Time	25 Min.
Keywords
Original Characters	양파 장아찌

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Preparation

Peel and chop the onions. It’s best to divide the onions into eight pieces. Collect the onions in a big and tight container. A preserving glass would be ideal but plastic containers are also fine.
Bring the water, sugar and soy sauce to a boil. At boiling point add the vinegar and keep it on high.
As soon as it’s boiling again, pour the liquid mixture into the container with the onions and close it.
Leave the container for one day at room temperature. After one day pour the liquid mixture back into the pot and bring it to a boil. Now put it back into the container.
Leave the container for another day at room temperature.
After the one day put the container into the fridge and leave it there for another 3 days.
You can eat the delicious and spicy onions on day 5. I recommend serving it as a side dish with a Korean BBQ or other meat dishes. The onions are perfect for any BBQ party.

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Pickled vegetables are tendy

Pickled vegetables are back in trend as it was many years ago. You can basically pickle all kinds of vegetables and preserve them for a long period. Pickled vegetables are popular all around the world as it’s a practical way to serve vegetables at all times. In South Korea banchan with the ending -Jangajji are usually pickled with soy sauce, rice vinegar and sugar. All kinds of these pickled vegetables taste salty and sweet and are very fit with meat.

This Korean side dish (kor. Yangpa changachi - 양파장아찌) tastes delicious with meat and I always eat this yummy side dish along with meat. I like to take a salad leaf and put a piece of meat, some rice, the onions and a yummy sauce on top of it and eat it. It tastes just so heavenly! But first you have to chop a lot of onions, as many as you want or can. I recommend preparing a bulk portion as you can store these onions up to 12 months. With the time they taste even better

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