Simple Onion Jangajji 장아찌

Jangajji 장아찌 is a pickling method that usually has onions and chili peppers as the main vegetables. A brine is heated up and seeps into the produce over some time. I want to give you the faster version that I regularly make when there is no banchan on the table and I want that extra layer of flavor for the meal.

I use the natural sweetness of the onions but you can add sugar or honey to your liking if you want to subdue the bite. Personally, my household loves the crunch of the raw onion in this dish but you can let the pieces soften a touch for a day or so in the fridge before serving. Top with sesame seeds or a sprinkle of gochugaru if you want a bit of fanciness. The amount of equal parts soy sauce and rice vinegar is a preference measurement if you’d like more sauce to drizzle over your rice.

Simple Onion Jangajji 장아찌

Ingredients

Makes 1 cup

1 medium sized yellow onion
1/4 cup soy sauce
1/4 cup rice vinegar

Steps
1. Cut the root and top end of the onion off. Cut through the first layer and remove the peel. Rough chop the bulb into bite-sized pieces, about 2 inches. Put the onion pieces in a small bowl.

2. Add equal parts of soy sauce and rice vinegar, starting with 1/4 cup. Mix everything together. Ready to serve right away, or keep in the refrigerator for up to a week. Onion pieces will soften over time.