Soy-Pickled Onions (Yangpa-jangajji)
Pickles · serves 4 · 15 min + curing
The salt and oil classification for this recipe was assigned automatically. If you scaled it up a lot, taste and adjust the seasoning at the end.
How many servings?
How to make it
- 1
Put the water in a pot and add the dried kelp.
- 2
Add the soy sauce, then the New Sugar and mirin.
- 3
Add all the roasted salt and bring to a gentle simmer over medium heat.
· Once the edges start to bubble, turn off the heat rather than boiling long.
- 4
Let it cool slightly, then add the vinegar.
· Adding vinegar while hot drives off the sourness, so wait until the steam dies down.
- 5
Pour the soy brine over the onions (and Cheongyang chili).
- 6
Cool at room temperature for about two hours, then refrigerate and eat after two days.
You can fix this
If it hasn't burned or stuck to the pan, it can still be fixed.
- If the brine is too salty, dilute it with water and pour it back. Vegetables that are already pickled can be rinsed in cold water to draw the salt out.
thebobkim.com/en/recipe/bk0302 · BOBKIM
If this one looks like too much work
Sobann also makes syrups & sauces
Sobann (Sobann) is the chef's own kitchen. Make it yourself, or ask Sobann if you don't have the time.
Syrups and sauces aren't sold online yet, so we take them by inquiry. Delivery covers the same area as catering — Around Washington — DC, Virginia, Maryland.