Korean Grilled Pickled Onions Banchan

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One of Korea’s most iconic banchan, pickled onions, gets an extra boost of flavor in this recipe thanks to a simple grilling step that makes them incredibly tasty and aromatic. This onion jangajji recipe grills ordinary onions once to bring out their natural sweetness.

pickled onions banchan — Korean pickled onions recipe

The result is a flavorful, crunchy jangajji that’s not only perfect as a side dish for any Korean meal but also a staple Korean BBQ side dish. Easy to make and full of taste, this grilled pickled onions recipe is sure to become a favorite in your kitchen.

What is Korean Pickled Onion? (Yangpa Jangajji)

Korean pickled onion is called “yangpa jangajji”. Jangajji literally means “pickles” in English. In Korea, pickles are usually made using a soy sauce-based brine. Common types of jangajji include perilla leaf pickles, garlic pickles, and onion pickles.

Korean Grilled Pickled Onions Banchan | Easy Jangajji Recipe — how to make yangpa jangajji

The soy sauce brine is salty, which makes it ideal for preserving food for a long time. By pouring this brine over vegetables, Koreans create their own style of pickled side dishes. Traditionally, the soy sauce mixture is made saltier and stronger, sometimes boiled, but nowadays it can also be prepared without boiling. With modern refrigerators, the brine is often made less salty.

Why Grilled Pickled Onions Taste Better

This easy Korean onion banchan recipe is a trendy way to make flavorful side dishes at home. The onions are first grilled in a pan to enhance their natural sweetness and reduce spiciness, then soaked in a soy sauce-based brine. Grilling intensifies the onion’s flavor, creating a crunchy, savory, and aromatic Korean side dish that’s perfect with rice or Korean BBQ. Plus, this recipe is simple and beginner-friendly since there’s no need to boil the soy sauce mixture.

Western vs Korean Pickled Onion – What’s Different?

The main difference between Western and Korean pickled onions (jangajji) is the flavor profile. Western pickled onions are typically made with a vinegar and sugar base and often include whole black peppercorns, creating a sweet and tangy taste. In contrast, Korean pickled jangajji onions also use vinegar and sugar but feature soy sauce as the main ingredient, resulting in a savory, sweet, and tangy Korean side dish that’s commonly enjoyed with rice or Korean meals.

Another difference is in preparation and aging. Western pickles are usually quick-pickled in vinegar and aged briefly, while Korean onion jangajji is often made by boiling the soy sauce brine and can be aged longer to deepen the flavor.

Various Jangajji Banchan

Korea is home to a variety of jangajji side dishes, which are essential Korean side dishes commonly served with rice and Korean BBQ. Like the onion jangajji side dish, some are made with soy sauce, while others use doenjang (fermented soybean paste) or gochujang (Korean chili paste) to create unique flavors. These crunchy, flavorful pickles are also healthy fermented foods.

Radish Jangajji (Mu Jangajji): Thinly sliced radish pickled in a sweet and tangy soy sauce brine, perfect as a side dish for Korean meals.

Perilla Leaf Jangajji (Kkaennip Jangajji): Aromatic and flavorful, it can be made with soy sauce or spiced with chili powder. Excellent when wrapped with Korean BBQ pork belly.

Garlic Jangajji (Manul Jangajji): Pickled in soy sauce or gochujang, offering a balance of mild sweetness and pungent kick—ideal as a Korean BBQ side dish.
Chili Pepper Jangajji (Gochu Jangajji): Green chili peppers pickled in soy sauce or spicy paste, slightly sweet with a natural heat from the seeds, making it a favorite Korean side dish.

Ingredients for Korean Pickled Onion

Main Ingredients

Onions
Chili peppers (spicy)
Cooking oil
Sesame seeds

Pickling Sauce

Soy sauce
Tuna extract (tuna fish sauce): it can substituted with soy sauce
Water
Vinegar
Sugar
Oligosaccharide syrup (or corn syrup/honey as a substitute)
Minced garlic

Step-by-Step: Grilled Korean Pickled Onion Recipe

Cut onions in half, then slice each half into 3 pieces. This helps the onions grill evenly and soak up the pickling sauce later.

In a mixing bowl, combine soy sauce, tuna extract(tuna fish sauce or soy sauce), water, vinegar, sugar, oligosaccharide syrup (or corn syrup/honey), and minced garlic.
Grill the onions until golden and slightly caramelized. This step enhances their natural sweetness, reduces spiciness, and intensifies the flavor for a tasty Korean onion side dish.
Finely chop chili peppers and green onion. This adds a subtle kick to balance the sweetness of the onions.
In a large jar or container, place the grilled onions and chopped chili peppers. Pour the pickling sauce over the top.
Cover and refrigerate for at least 12 hours. This allows the flavors to meld, the spiciness to mellow, and the soy-based brine to deeply infuse the onions.
Serve this grilled Korean onion jangajji on rice or as a Korean BBQ side dish.

Important Tips

Cut the Onions Carefully: When peeling and trimming the ends of the onions, leave a small part of the root intact. This helps maintain the onion’s half-moon shape when you later slice each onion into 6 pieces, preventing it from falling apart.
Use a Stainless Steel Pan: Grilling onions in a stainless steel pan ensures even heat distribution, preventing burning while giving a uniform golden color. The high heat also allows the natural sugars in the onions to caramelize, enhancing their sweetness and flavor—perfect for grilled Korean pickled onion.
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How to Serve Onion Jangajji

Presentation Tip

Place the grilled onion pieces in a small side dish, pour a little of the pickling sauce over them, and garnish with chopped chili and green onions for an attractive presentation.

What Foods Pair Well?

With Rice: Korean onion jangajji are a staple side dish for rice. Simply place some onions on top of a bowl of rice for a simple yet flavorful bite.

With Korean BBQ: This Korean side dish is always served at Korean BBQ restaurants. Its savory-sweet flavor perfectly balances rich, fatty grilled meats.

Korean BBQ at Home

Let's make Korean BBQ at home! For Koreans, Korean BBQ can be a quick 15-minute meal for days when you don't feel like cooking. It's a dish enjoyed at gatherings with friends and family as well as at home alone. The home version is much simpler.

Check out this recipe

With Fried Dumplings (Gunmandu): The onions are excellent for refreshing the palate when eating greasy fried dumplings. Dip the dumplings in the soy-based pickling sauce or enjoy with a bite of onion for a perfect flavor combination.

Bibim Mandu Salad – Korean Fried Dumplings with Coleslaw

Today, let's make Korean Bibim Mandu Salad 비빔 만두. I'll show you everything—from how to make the dumplings super crispy to how to prepare a delicious Korean-style coleslaw.

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FAQs about Pickled Onions Jangajji

What is pickled onion in Korean?

In Korea, pickled foods are called jangajji, and onion is called yangpa. So, pickled onion is referred to as yangpa jangajji, a popular Korean onion jangajji.

What are Korean pickles called?

They are called jangajji. Vegetables like radish, chili peppers, onion, and garlic are preserved in soy sauce, doenjang, or gochujang brines and fermented to create authentic Korean side dishes.

How to eat jangajji?

Jangajji is typically eaten as a side dish with rice—take a bite of rice followed by a bite of pickled vegetables. It pairs especially well with Korean BBQ, helping to balance the richness of grilled meats and refresh the palate.

Why is so much Korean food pickled?

Before refrigerators, Koreans preserved food with high salt content to make it last longer. That’s why pickled side dishes are so common in Korean cuisine.

How to make Korean pickled onions?

Korean pickled onions, or yangpa jangajji, is a flavorful side dish made by grilling onions to bring out their natural sweetness and then marinating them in a savory-sweet soy sauce brine. This method adds a deep, rich flavor, making it a perfect accompaniment to Korean BBQ or rice dishes.

What Are the Health Benefits of Pickled Onions?

Rich in Antioxidants: Onions contain flavonoids like quercetin, which have antioxidant properties that can help protect the heart and reduce inflammation.
Gut Health: Fermentation introduces beneficial probiotics, supporting digestive health.
Low in Calories: They are low in calories, making them a healthy addition to meals without adding extra calories.

What dishes pair well with jangajji?

As seen in Korean BBQ restaurants, jangajji pairs perfectly with grilled meats. It also complements other rich or fried foods, such as fried dumplings, by balancing flavors and refreshing the palate.

Are Korean pickled vegetables healthy?

Korean pickled vegetables are generally low in fat and calories and rich in vitamins. However, due to their high salt content, they should be eaten in moderation. To make them healthier, you can reduce the sugar in the brine.

How to Store and Preserve Pickled Onions?

For this grilled pickled onion recipe, which doesn’t require boiling the brine, store in the fridge for up to 10 days. If the soy sauce brine is boiled, the onion side dish can last 2–3 weeks in a sterilized glass jar. For longer storage, reheat the brine after a week and pour it over the onions. This method allows the onions to last up to 1 year.

Quick Pickled Onion Recipe for Beginners

If you want a shorter pickling time than this recipe, thinly slice the onions without grilling and pour the soy sauce brine over them. Even after 2 hours, the onions will absorb the flavors well, making a quick and tasty Korean pickled side dish.

Kitchen Guide for Grilled Onion Pickles

Stainless Steel Pan: The high heat also allows the natural sugars in the onions to caramelize, enhancing their sweetness and flavor—perfect for grilled Korean pickled onion.

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Korean Soy Sauce (Jin Ganjang) : US | UK

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