Yangpa Jjangachi (Pickled Onions)

양파 짱아찌

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Author: umma

Date: 5-12-10

Servings: 20

Prep Time: 1 hours, 0 minutes

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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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