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).
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)
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.