Korean Grilled Pickled Onions Banchan | Easy Jangajji Recipe
120kcal
Ingredients
- 2 onions
- 3 small chili peppers
- 1/4 stalk green onion
- 3 tbsp cooking oil
- 1 tbsp sesame seeds
Pickling Sauce
- 70 ml soy sauce (Korean jin ganjang)
- 2 tbsp tuna extract (or soy sauce)
- 150 ml water
- 4 tbsp sugar
- 60 ml vinegar
- 1 tbs oligosaccharide syrup (or corn syrup/honey as substitute)
- 1 tbsp minced garlic
Method
- Cut the onions in half, then slice each half into 3 pieces.
- Mix all pickling sauce ingredients in a bowl until well combined.
- Preheat a frying pan, add cooking oil, and grill the onions over medium-low heat until golden brown.
- Finely chop the chili peppers and green onion.
- Place the grilled onions and chopped chili peppers in a large jar or container. Pour the pickling sauce over them.
- Sprinkle sesame seeds on top and refrigerate for 24 hours. This allows the spiciness to mellow and the soy-based sauce to deeply infuse the onions.
- Serve as a side dish on rice or with Korean BBQ. Delicious and flavorful!
