PICKLED ONIONS (YANGPA JANGAJJI).

Have you ever tasted Korean pickled onions? They are so addictive that it is difficult to stop after just one taste. 

They pair well with any Korean dish. These pickled onions are delicious with Korean BBQ, Korean pancakes, or simple rice. Ingredients

Ingredients

50 g onion (15.9 ounces), chopped ▢45 g chili (optional), green and red, thinly sliced ▢1 cup water ▢1 cup soy sauce , regular (I use naturally brewed kikkoman soy sauce.) ▢1 cup apple vinegar or rice wine vinegar ▢1 cup raw sugar

 ingredients will require 3 x 330 ml preserving jars or 1 x 1 L jar. Be sure to sterilize the jar beforehand. 

Separate the chopped onions and store them in a sterilized glass container. (If you want, you can add some sliced chiles between the layers.)

In a saucepan, combine the water, soy sauce, vinegar, and sugar.

 Cook over low to medium heat until the sugar dissolves (approximately 2-3 minutes). Stir frequently.

Pour the brine over the onion and secure the cover. Allow 3 to 4 hours at room temperature before refrigerating. It should be ready to consume in 1–2 days.

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