Yangpa Jjangachi (Pickled Onions)

양파 짱아찌

Yangpa Jjangachi (Pickled Onions)
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Your rating: None Average: 4.5 (4 votes)
Author: umma
Date: 5-12-10
Servings: 20
Prep Time: 1 hours, 0 minutes
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This recipe for pickled onions has a lot of waiting times, but is easy and good to eat as a side dish with rice. You can also try the recipes for other types of pickles: jjangachi (mixed pickles) or gochu jangachi (pickled peppers).

Recipe Ingredients:

  • 2 1b small round onion (pearl onions work well)
  • 2 cups vinegar
  • 2 cups water
  • 5 dried hot pepper
  • 5 cups of soy sauce
  • 2-3 fresh red hot pepper (garnish)
  • 1 stalk green onion (garnish)
  • dash of roasted sesame seed (garnish)

Recipe Steps:

  • Peel the skin of the onion, wash and drain. Wipe off the moisture with paper towel and put it in a jar.
  • Boil vinegar and water. Let it cool and pour over the onions. Push the onions down with a clean stone. Let sit in a room temperature for about 5 days, then drain the vinegar water out.
  • Soak the dried pepper for 1 hour and grind in a mixer. Put it in a small saucepan and add the soy sauce. Bring it to boil and cool it down. Pour over the onions and leave for 5 days.
  • After 5 days, drain the soy sauce water and bring it to a boil again, cool it down and pour back into the jar.
  • Repeat this process 3-4 times – after about 20 days it’s ready to eat.
  • When you are serving, you can slice into small thin long pieces, and garnish with chopped green onion, chopped fresh red pepper, and roasted sesame seed.

Serving Size: 20
Preparation Time: 1 hours, 0 minutes

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