Yangpa Jjangachi (Pickled Onions)
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
- 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.
Serving Size: 20
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Preparation Time: 1 hours, 0 minutes