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.
- 3 cups white pearl onions, peeled and halved (1 lb.)
- ⅓ cup soy sauce
- ¾ cup rice vinegar
- ½ cup plus 2 Tbsp. sugar