This is the crunchiest and most irresistible pickle that I keep in my fridge. Jangajji or Korean soy pickles are slightly sweet, tangy, salty, and full of umami! It makes for the perfect Korean side dish (banchan) to eat with meat and rice or even just as a tasty snack! It's such an easy recipe that the hardest part is just waiting for it to pickle at least a day in the fridge.
This is one of my favorite pickles to snack on but I also love snacking on chicken mu! It makes for a great palate cleanser. Korean soy pickles are great to eat with meat but I love pairing pickled mustard greens with meat too!
What is Jangajji?
Jangajji (장아찌) are Korean pickled vegetables made in a soy sauce-based brine. Unlike kimchi, jangajji isn't fermented. They're tangy from the vinegar and slightly sweet and umami packed from the sugar and soy. Jangajji is usually made with whatever vegetables are in season but you'll commonly find Korean radish, chayote, onion, garlic, jalapeño and/or garlic scapes used!
Why you'll love these Korean Soy Pickles
- Takes 15 minutes – Slice your veggies, make the brine, pour it over and just let it pickle in the fridge!
- Customizable – Swap in whatever crunchy vegetables you like or have on hand.
- The perfect side – Pairs great with rice bowls or grilled meats!
- Delicious for meal prep – Make a large batch at the beginning of the week and eat it with your protein and rice throughout the week!
- Budget-friendly – It uses just a few pantry staples and household vegetables!
Jump to:
Ingredients
- Korean or daikon radish
- Onion (Yellow, white or sweet onion)
- Garlic cloves
- Jalapeño or Korean peppers
- Water
- Soy sauce (use low sodium)
- White vinegar
- Sugar
See recipe card for quantities.
How to make Korean Soy Pickles (Jangajji)
- Step 1: Peel and slice the Korean or daikon radish into thin ¼ inch rounds.
- Step 2: Slice the rounds in half and turn and slice them in half again to quarter them.
- Step 3: Slice your jalapeño to ¼ inch thickness. Remove seeds as desired for less spice.
- Step 4: Slice your onion in half through the root. Slice each half horizontally and then slice vertically into 1 inch chunks.
- Step 5: Using a mandolin, thinly slice your garlic on the thinnest setting. Use a thicker setting if you prefer the garlic to be harsher.
- Step 6: To a pot over medium low heat, add water, sugar, soy sauce, and vinegar. Bring to a gentle boil until the sugar dissolves. Remove from heat.
- Step 7: To a heat safe jar, add the radish, onion, jalapeño and garlic. Pour the brine over the vegetables and allow to cool before sealing with a lid. Store in the fridge for at least 1 day before eating.
Tips for the Best Korean Soy Pickles
- Cut everything a similar size. This helps the vegetables pickle at the same rate.
- Don't skip the cooling step before sealing. Sealing a hot jar traps steam and can mess with texture. Let it cool fully first.
- Use a mandolin for the garlic. Thin, even slices pickle faster and taste way better than thick chunks, but feel free to keep thicker chunks if you like it harsher. Just note that it will take longer for the brine to penetrate the thicker garlic.
- Taste-test on day 1 or 2. This pickle gets better the longer it sits in the brine.
Substitutions and Variations
- Vegetable swaps:
- Cucumber jangajji – Sub in sliced Persian or English cucumber for a lighter, more refreshing pickle.
- Garlic scape jangajji – Great if you can find garlic scapes at an Asian grocery store.
- Flavor variations:
- Extra spicy – Add a sliced serrano chili or two along with the jalapeños.
- Sesame finish – Drizzle with toasted sesame oil and a sprinkle of sesame seeds right before serving!
How to store Korean Soy Pickles
Store Korean soy pickles in an air tight container for up to 2 weeks.
When serving, always use a clean utensil to keep the brine from getting contaminated. Note that the vegetables will continue to soften slightly the longer they sit, so if you like extra crunch, eat them within the first week.
What to Serve with Korean Soy Pickles
Jangajji is one of my favorite banchan (Korean side dish) and here's what I enjoy eating it with:
- Grilled meats - Bulgogi, galbi, or even marinated chicken thighs go so well with the sweet and tangy flavors of jangajji.
- Rice bowls - The crunch from the pickles adds such a nice texture to plain fluffy rice or a rice bowl with your favorite protein!
- Lettuce wraps - Add a few pieces with meat and rice to your lettuce wraps for a balanced bite.
- On its own - It makes for such a great standalone snack when I'm craving something sweet and savory!
FAQ
Regular radish is slightly more peppery than Korean radish or daikon radish. I have not tried this with regular radishes, but let me know if you do and how it is in the comments!
Korean radish is long and white while daikon radish is usually wider and shorter. Either of them will work for this recipe!
Not at all if you remove the seeds from the jalapeño or Korean peppers! It's nice and mild, sweet, tangy, and savory with umami.
Other recipes to try:
- Vietnamese pickled daikon radish and carrots
- Vietnamese chicken gimbap
- Vietnamese lemongrass ground chicken bowl
Korean Soy Pickles (Jangajji)
Equipment
Ingredients
- 1 ¼ lb Korean or daikon radish
- 1 medium onion
- 1-2 jalapeño
- 6-8 garlic cloves
- 1 ½ cup water
- 1 ½ cup soy sauce low sodium
- 1 ½ cup white vinegar
- 1 cup sugar
Instructions
- Peel and slice the Korean or daikon radish into thin ¼ inch rounds.1 ¼ lb Korean or daikon radish
- Slice the rounds in half and turn and slice them in half again to quarter them.
- Slice your jalapeños to ¼ inch thickness. Remove seeds as desired for less spice.1-2 jalapeño
- Slice your onion in half through the root. Slice each half horizontally and then slice vertically into 1 inch chunks.1 medium onion
- Using a mandolin, thinly slice your garlic on the thinnest setting.6-8 garlic cloves
- To a pot over medium low heat, add water, sugar, soy sauce, and vinegar. Bring to a gentle boil until the sugar dissolves. Remove from heat.1 ½ cup water, 1 ½ cup soy sauce, 1 cup sugar, 1 ½ cup white vinegar
- To a heat safe jar, add the radish, onion, jalapeño and garlic. Pour the brine over the vegetables and allow to cool before sealing with a lid. Store in the fridge for at least 1 day before eating.
Notes
- Store Korean soy pickles in an air tight container for up to 2 weeks.
- When serving, always use a clean utensil to keep the brine from getting contaminated. Note that the vegetables will continue to soften slightly the longer they sit, so if you like extra crunch, eat them within the first week.
- Cut everything a similar size. This helps the vegetables pickle at the same rate.
- Don't skip the cooling step before sealing. Sealing a hot jar traps steam and can mess with texture. Let it cool fully first.
- Use a mandolin for the garlic. Thin, even slices pickle faster and taste way better than thick chunks, but feel free to keep thicker chunks if you like it harsher. Just note that it will take longer for the brine to penetrate the thicker garlic.
- Taste-test on day 1 or 2. This pickle gets better the longer it sits in the brine.
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