Quick & Crispy Pickled Onions (Jangajji)
Quick & Crispy Pickled Onions (Jangajji)
5-Minute Recipe for Simple and Delicious Pickled Onions
A super quick recipe for crispy and mildly flavored pickled onions that you can make in just 5 minutes.
Ingredients- 400ml Water
- 50ml Soy Sauce
- 50ml Sugar
- 50ml Vinegar
- 2 Onions
- 2-3 Korean Green Chilies (optional, adjust to taste)
Cooking Instructions
Step 1
First, let’s prepare the pickling brine, the heart of these delicious pickled onions. In a pot, combine 400ml of water, 50ml of soy sauce, 50ml of sugar, and 50ml of vinegar. Mix them well. Place the pot over medium heat and stir until the sugar is completely dissolved. Once it starts to boil, immediately turn off the heat and let it cool down slightly. This process helps the flavors meld beautifully and creates a cleaner taste.
Step 2
Next, we’ll prepare the star ingredient: the onions. Take 2 fresh onions. Peel them and rinse thoroughly. Cut each onion into 6 wedges. Try not to cut them too thinly so they retain their crispiness after pickling. Making a few shallow cuts can help them separate into layers, allowing the brine to penetrate better.
Step 3
Now, let’s add a touch of spice with the Korean green chilies. Prepare 2-3 fresh green chilies. You can adjust the quantity based on your preference for heat. Wash the chilies and slice them thinly. Slicing them not too thinly will ensure their aroma and flavor are well incorporated into the pickled onions.
Step 4
It’s time to assemble our pickled onions! Place the prepared onion wedges into an airtight container. Gently separate the onion layers as you arrange them to ensure even distribution of the brine. Scatter the sliced green chilies on top. Finally, pour the slightly cooled brine over the onions and chilies, making sure they are fully submerged. Seal the container and refrigerate for at least one day before serving. Enjoy your incredibly crisp and deliciously tangy pickled onions – perfect as a side dish or accompaniment to any meal!
