Pickled Onions (Yangpa Jangajji)

Ingredients

• 450 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

Steps

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

   Serve with your favorite main meal (e.g. Bindaetteok or Korean BBQ). It can be refrigerated in an airtight container for at least one month.