Photograph of the finished Yangpa jangajji

Korea · Hành tây muối tương Yangpa jangajji

Yangpa jangajji

30 min Hands-on time + 3 ngày waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Onion Onion 3.5 lb
  • Photograph of Soy sauce Soy sauce 2 cups
  • Photograph of Rice vinegar Rice vinegar 1 ⅔ cups
  • Photograph of Sugar Sugar 11.3 oz
  • Photograph of Dried chillies Dried chillies 12
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.4 oz
  • Photograph of Coarse salt Coarse salt 1.4 oz

Method

  1. 1 Peel the onions and cut them into 2 cm thick wedges; cutting them thinner will cause them to become mushy after two days.
  2. 2 Arrange the onions in a glass container that has been rinsed with boiling water and allowed to dry completely.
  3. 3 Simmer soy sauce with vinegar, sugar, dried chili peppers, cinnamon, star anise, and 120 ml of water for 6 minutes.
  4. 4 Pour the hot soaking water over the onions and cover immediately; pouring the hot water cooks the onions until tender but still keeps them crisp.
  5. 5 Let it cool, then refrigerate for 3 days; after that, strain the liquid, boil it again, and pour it back in for a second time to preserve it for longer.
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