Crispy and Delicious Fresh Onion Jangajji (Pickled Onions)
Crispy and Delicious Fresh Onion Jangajji (Pickled Onions)
Easy Recipe for Homemade Jangajji Using Fresh Spring Onions
Spring brings an abundance of fresh onions, which are naturally sweeter and less pungent than regular ones. These make for incredibly delicious jangajji (pickled relish)! This recipe is simple and yields a wonderfully crisp and flavorful condiment. It’s perfect to serve alongside grilled meats or pasta dishes for a delightful burst of flavor. Try making a batch today!
Jangajji Ingredients- 3 fresh onions for jangajji
- 3 Cheongyang chili peppers (or other spicy green chilies)
Kelp Broth- 1 sheet of dried kelp
- 200ml water
Pickling Brine- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1/2 cup sugar
- 1 cup kelp broth
- 1 sheet of dried kelp
- 200ml water
Pickling Brine- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1/2 cup sugar
- 1 cup kelp broth
Cooking Instructions
Step 1
First, place 1 sheet of dried kelp in 200ml of water and let it steep for about 10 minutes to create a flavorful kelp broth. Using kelp broth will significantly enhance the umami of your jangajji.
Step 2
Peel the outer skin of the fresh onions and wash them thoroughly under running water. Fresh onions have thin skins, making them very easy to prepare.
Step 3
Cut the washed fresh onions in half. Cutting them in half makes them easier to handle in the next step.
Step 4
Carefully cut out the tough core from the center of each onion half. Removing the core ensures the pickling brine penetrates evenly and makes the onions easier to eat.
Step 5
Now, slice the onions into bite-sized pieces. Slicing them to about 1.5cm thickness will maintain a pleasant crispiness.
Step 6
If the sliced onion pieces are stuck together, gently separate them one by one. This ensures the brine coats each piece evenly, leading to more uniform pickling.
Step 7
Remove the stems from the Cheongyang chili peppers and slice them thinly. You can adjust the amount of chili peppers to your preference or remove the seeds if you prefer less heat.
Step 8
In a pot, combine the prepared kelp broth, soy sauce, and sugar. Bring this mixture to a boil over medium heat, stirring until the sugar has completely dissolved. It’s important to ensure the sugar is fully dissolved.
Step 9
Once the soy sauce mixture is boiling rapidly, immediately turn off the heat. Adding the vinegar after turning off the heat helps to preserve its aromatic qualities and tangy flavor, preventing it from evaporating.
Step 10
Pour the hot soy sauce brine directly over the prepared onions and chilies. Pouring the hot liquid helps to lightly ‘cook’ the onions, further enhancing their crisp texture.
Step 11
Once the hot brine has cooled slightly, transfer the onions, chilies, and brine into a sterilized glass jar. Let it sit at room temperature for one day, then refrigerate for further ripening and deliciousness.
Step 12
Your crispy, savory, and perfectly balanced fresh onion jangajji is ready! It’s a versatile condiment that serves beautifully as a side dish with rice or as a flavorful accompaniment to grilled meats and pasta.
Step 13
It’s often best to make jangajji in smaller batches rather than large quantities, as it tends to be tastiest when freshly made and consumed. Enjoy the delightful sweet and sour kick of this homemade fresh onion jangajji!
