My Korean Kitchen · by Sue Pressey★ 4.7 (3)
Pickled Onions (Yangpa Jangajji)
NUTRITION · PER SERVING13M COOK
CAL 2%·PRO 3%
CARBS 9G90% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER8G TOTAL SUGAR
FAT 0G0% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Korean pickled onions are a tangy, slightly spicy condiment made with onions, vinegar, soy sauce, and chili. They're crisp and bright, perfect as a topping or side dish for grilled meats and rice bowls.
condimentkorean🥄 saucepan♨️ grilldairy freeveganvegetarian
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 27- 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
At a glance
PER SERVING · TIME 13M
CAL 2%·PRO 3%
CARBS 9G90% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER8G TOTAL SUGAR
FAT 0G0% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 3m
- Sodium
- 606mg
- Total sugar
- 8g
- Added sugar
- ≥7g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 31mg
- Calcium
- 5mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 606MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.