Soy-Pickled Pearl Onions (Yangpa Jangajji)

Soy-Pickled Pearl Onions (Yangpa Jangajji)
Tiny pearl onions are pickled in a mixture of soy sauce, rice vinegar, and sugar for this simple Korean side dish.Thomas Payne

Pickled vegetables (jangajji) are a staple in the side dishes (banchan) traditionally served at the start of a Korean meal. The brine couldn't be simpler, calling for just three ingredients: soy sauce, rice vinegar, and sugar. The pearl onions can easily be swapped out for other vegetables, such as garlic, radish, cucumber, or Korean green chiles.

This recipe comes from chef Michael Kim of Maum in Palo Alto, CA.

Equipment