Yoon Yi-ryeon's Onion Jangajji

• 1 kg onion
• 5 cheongyang chili peppers
• green chili peppers as desired
• 1 red chili pepper
• 180 ml total of jin soy sauce and anchovy fish sauce (including 3-4 tbsp anchovy fish sauce)
• 180 ml vinegar
• 180 ml soju
• 180 ml water
• 180 ml raw sugar or brown sugar

Recipe 🍳

Cooking tips 💡

• Using small onions meant for jangajji makes it easy to pickle them whole.
• If adding soju raw, reduce the amount to about half a cup.
• Do not boil the pickling liquid for long; turn off the heat as soon as it starts boiling.

Recommended for 🙋

• ⭐Those who want to prepare a crunchy jangajji to serve with meat.
• ⭐Those looking for an easy-to-measure 1:1 ratio jangajji brine.