Pickled Onions (Yangpa Jangajji)

written by The Recipe Exchange | August 8, 2026

Ingredients

16 ounces onion, chopped into large pieces
2 ounces chili peppers (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

Directions

Separate the chopped onions and place them in a sterilized glass jar. (Add some sliced chilies peppers between layers if you opted to include them.)

Combine the water, soy sauce, vinegar and sugar in a saucepan and boil over low to medium heat until the sugar dissolves (about 2-3 minutes). Stir often.

Pour the brine over the onion and close the lid. Leave at room temperature for 3 to 4 hours then refrigerate. It should be ready to eat in 1 to 2 days.

Serve with your favorite main meal. It can be refrigerated in an airtight container for at least one month.