Soy-Pickled Pearl Onions (Yangpa Jangajji)

Step 1

Instructions

Step 2

In a large jar or heat-resistant plastic container with a tight-fitting lid, add the onions, then set by the stove. In a medium pot, add the soy sauce, rice vinegar, sugar, and 2 cups cold water. Bring to a boil over medium heat, stirring to dissolve the sugar, then immediately turn off the heat and pour the mixture over the onions. Cover with a lid and let cool to room temperature. Refrigerate for at least 2 days before serving.