Onion Jangajji (양파 장아찌) is a pickled dish where fresh onions are thinly sliced and preserved in a mixture of vinegar, sugar, salt, and often seasoned with garlic and chili peppers. This pickling process not only extends the shelf life of onions but also transforms their sharp, pungent flavour into a milder, tangy delight that pairs perfectly with various Korean dishes.
The beauty of Onion Jangajji (양파 장아찌) lies in its versatility and ability to elevate a wide range of dishes. Its crisp texture and tangy flavor make it a refreshing accompaniment to hearty stews, grilled meats, or as a simple snack on its own. Whether you’re new to Korean cuisine or a seasoned enthusiast, incorporating Onion Jangajji (양파 장아찌) into your meals promises to enhance your dining experience with its unique blend of flavours and cultural heritage.
Ingredients
Onion, Garlic, Chilly, Ginger, Spring onion, Soy Sauce, Water, Vinegar, Sugar
Weight
200g (290ml)
Preparation Time Required
Due to the time required for pickling and fermentation, mene such as Joelim(절임), Jangajji(장아찌) and Kimchi(김치) cannot be prepared on the same day.
Allergen Information
We take allergen information very seriously and want to ensure the safety of all our customers.
Find Out More about Allergen Information
Best before
We recommend storing in the fridge and consuming within a day if it contains processed meat; otherwise, consume within three days.
Refund
Due to our commitment to fresh, same-day cooking, we will provide a full refund with an additional 10% in shop credit if we are unable to source certain ingredients for your order. This credit can be used for any future purchases at our shop. We apologise for any inconvenience this may cause and appreciate your understanding.
Carrier bag
We strive to use minimal plastic packaging. If you plan to pick up your order at the collection point, please remember to bring a carrier bag with you. While the items are tied together with string and can be carried as is, having a carrier bag will make much easier and more convenient.
