Crispy Fresh Onion Jangajji (Pickled Onions)
Crispy Fresh Onion Jangajji (Pickled Onions)
Quick & Easy Crispy Fresh Onion Jangajji Recipe You Can Eat Right Away
Introducing a super simple, instant pickled fresh onion recipe made with plump, sweet fresh onions. This jangajji becomes a rice thief when you have no appetite. It’s incredibly fresh and delicious because you can eat it right after making it! Perfect for special occasions or as an everyday side dish, try making this popular Korean condiment, onion jangajji, right now!
Jangajji Ingredients- 5 fresh onions (choose large, fresh ones)
- 4 Cheongyang peppers (for a spicy kick)
- 1 red bell pepper (for color)
- 1/4 cup soy sauce (approx. 60ml)
- 1/2 cup sugar (approx. 100g, using unrefined sugar adds a nice flavor)
- 1 cup kelp water (approx. 240ml, soak a 5x5cm piece of kelp in cold water for at least 30 minutes)
- 1 cup vinegar (approx. 240ml, for a refreshing tang)
- 1/4 cup soju (approx. 60ml, helps prevent spoilage if storing for a long time)
Cooking Instructions
Step 1
Fresh onions tend to have dirt on them and have thin, white skins. Wash them thoroughly under running water.
Step 2
After washing, peel the outer skin, trim the tough stem and root ends. Rinse again and place them upside down on a colander to drain completely. Any remaining water can make the jangajji soggy.
Step 3
Cut the drained onions in half. Use a knife to carefully remove the firm core from the stem end. This helps the marinade penetrate evenly into the onion layers.
Step 4
Cut each onion half into 4 wedges for bite-sized pieces. If the onions are very large, you can cut them into 6 wedges. Avoid cutting them too small, as this can affect the texture.
Step 5
Remove the stems from the red and Cheongyang peppers and chop them roughly. Adjust the amount of Cheongyang peppers according to your spice preference; add more if you like it spicier.
Step 6
Sterilize the glass jar(s) you’ll be using by boiling them in water. Once removed, place them upside down on a clean kitchen towel and let them dry completely. Any residual moisture in the jar can lead to mold growth during storage.
Step 7
Arrange the prepared onions and peppers attractively in the sterilized and dried jar(s). This recipe yields about two spaghetti sauce jarfuls. Don’t pack the onions too tightly; leave a little space.
Step 8
In a pot, combine the soy sauce, sugar, and kelp water. Gently heat over medium-low heat until the sugar is completely dissolved. (If the sugar is difficult to dissolve, stir continuously). Once the sugar has dissolved, turn off the heat and stir in the vinegar. Adding vinegar after turning off the heat helps preserve its strong aroma and ensures a tangier flavor. While spoilage is unlikely for immediate consumption, adding a little soju is recommended for longer storage.
Step 9
Pour the warm marinade directly over the onions in the jar while it’s still hot. Pouring the marinade while warm helps maintain the onions’ crisp texture. It won’t be scalding hot since the vinegar was added after turning off the heat. Gently press down on the onions with a spoon; they will submerge quickly in the marinade, aiding in proper pickling.
Step 10
And there you have it – your delicious, crispy fresh onion jangajji is ready! Making it is so easy, isn’t it? Store it in the refrigerator to maintain its crispness for longer. It’s perfect as a side dish with rice or as a complement to meat dishes!
