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Korean Quick Pickled Onions (Yangpa Jeorim)

by Emily
A closeup side shot of yangpa jeorim (Korean quick pickled onions) in a pink bowl. It sits on a wood table next to a tablecloth.

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Have you ever eaten Korean barbecue in a restaurant? If so, the staff may have served you pickled onions with the meat. This delicious Korean side dish could be one of two dishes:

  • Yangpa Jangajji (양파장아찌): Korean Pickled Onions, or
  • Yangpa Jeorim (양파절임): Korean Quick Pickled Onions

For this recipe article, we will be focusing on the quick version (yangpa jeorim) as it takes little time to make but still packs a punch of flavor. Just note that while it is fast to make, it also needs to be consumed quickly unlike the more time-consuming yangpa jangajji. 

What Is Yangpa Jeorim?

In English, we can translate ‘yangpa jeorim’ (양파절임) as ‘Korean quick pickled onions.’ ‘Yangpa’ (양파) means onion. The term ‘jeorim’ (절임) refers to a type of banchan made by quick pickling ingredients (such as vegetables) in a broth until the ingredients soak up the flavors. This version of quick pickling is meant to be consumed the day of or for the following few days after. 

Note: This is different from jangajji. To make jangajji you use a process of bringing a sauce to a boil (often made of soy sauce, vinegar, and other ingredients) before pouring it over the ingredient you are pickling. Then, you seal the ingredients in the container overnight or for a few days before enjoying it. This variation of pickling is used for longer preservation and consumption.

A closeup side shot of yangpa jeorim (Korean quick pickled onions) in a pink bowl. It sits on a wood table next to a tablecloth.

Yangpa Jeorim Ingredient List:

Below, I list the ingredients used to make this recipe. I also linked any informative articles on my site connected to these ingredients:

Korean Quick Pickled Onions (Yangpa Jeorim) Tips & Tricks: 

Here, I list some helpful tips & tricks to help you make this easy Korean quick pickled onions recipe. If you have any questions, leave a comment below or email me at [email protected]! I hope these tips help! 

  • To start, thinly slice or julienne your onions. Then, I recommend taking a small bite of one. If your onions are overly strong (which happens from time to time), soak your onions in room-temperature water for 20 minutes. This helps dull the strong onion flavor that can cause a stomachache. 
  • While you soak your onions, prepare the sauce. Once your onions are done sitting in the water, place them in the sauce. Let the onions soak up the flavor for 20-30 minutes while you prepare any other banchan or main dishes. 
  • I recommend stirring your onions every 5 minutes so that the ones at the top of the bowl have a chance to further soak up the flavors. 
  • I LOVE this dish when I am eating both beef and pork Korean barbecue. Try it with both and see which you prefer! 
An overhead shot of yangpa jeorim in a pink bowl. It sits on a wood table next to a tablecloth.

Korean Quick Pickled Onions (Yangpa Jeorim) Frequently Asked Questions:

Now that we learned about some tips & tricks, I want to answer some questions you may have about this recipe! If I do not answer your question, feel free to leave a comment in the section below or email me at [email protected].

Does This Recipe Contain Major Allergens? (Gluten, Soy, Etc.)

Before listing all of the major allergens, I want to state that all of my recipes are naturally gluten-free. On this blog, I only use and recommend gluten-free ingredients and brands. That being said, I list gluten as a potential allergen when necessary– this is because many Korean ingredients (such as soy sauce, gochujang, and doenjang) contain gluten unless you specifically buy gluten-free versions. Not only is this true for gluten, but it is true for other major allergens as well. As such, I always list allergy substitutions in the next section of my post. 

This recipe does not contain 7 of the 9 major allergens. It does not contain: 

  • Peanuts
  • Fish
  • Crustacean Shellfish
  • Eggs
  • Milk (Dairy)
  • Tree Nuts
  • Sesame

This recipe does contain 2 of the 9 major allergens. It can contain:

  • Wheat (Gluten)
  • Soybean

Allergy Substitutions or Omissions: 

For those with celiac disease, gluten allergy, and/or wheat allergy: 

To make this recipe gluten and wheat-free, switch out regular soy sauce for a gluten-free tamari or coconut aminos

Further, always check the Asian mustard you buy to make sure it does not contain any added gluten ingredients.

Finally, also check any maesil cheong you buy to make this ingredient. Each brand has its own ingredients. I do not want to claim that every single brand does not contain gluten. 

For those with a soy allergy: 

When making this recipe, look for a soy-free alternative to soy sauce. My favorite soy-free alternative is coconut aminos

A closeup side shot of yangpa jeorim (Korean quick pickled onions) in a pink bowl.

Is This Recipe Vegetarian or Vegan?

Excitingly, this recipe is naturally vegetarian and vegan! 

Where Can I Buy the Ingredients for This Recipe?

Thankfully, for this recipe, you can buy most of the necessary ingredients at your local well-stocked grocery store. One ingredient, maesil cheong, may be difficult to find at a Western-style grocery store. Instead, shop for this ingredient online or at your local Korean/Asian market.  

How Should I Store Leftover Yangpa Jeorim?

To store leftover yangpa jeorim, start by placing it into an airtight container. Then, store the container in your refrigerator. I recommend eating this dish within 2 to 3 days, though it tastes the best the day you make this recipe.   

I Hope You Enjoyed Learning How to Make This Korean Quick Pickled Onions Recipe (Yangpa Jeorim)!

In the end, I hope you enjoyed learning how to make this Korean quick pickled onions recipe. If so, let me know in the comment section! 

If you would like to read more about cooking, you can find recipes as well as further Korean ingredient articles on my blog. I listed some of our favorite Carving A Journey recipes below! For reference, many recipes are influenced by my family’s blended Korean and Southern heritage.

Further Carving A Journey Recipes:

If you have any questions or comments, you can also email me at [email protected]. And, finally, I would love to hear from you through our social media as well! You can follow me at @carvingajourney on Instagram, Facebook, and Pinterest. I also started a vlog YouTube channel with my husband! Or, if you would like more articles like these, you can subscribe to the blog by joining the mailing list. Let me know if you try making this yangpa jeorim recipe. Thank you so much for stopping by!

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Korean Quick Pickled Onions (Yangpa Jeorim)

Recipe by Emily
0.0 from 0 votes
Course: Korean Recipes, Recipe Index, Side DishesCuisine: KoreanDifficulty: Easy


Prep time


Cooking time




  • 2 Large Onions, Sliced or Julienned

  • 6 TBSP Soy Sauce, Gluten-Free Tamari, or Coconut Aminos

  • 5 TBSP Vinegar, White or Apple Cider

  • 2 TBSP Water

  • 2 TBSP Maesil Cheong

  • 1/2 TBSP Asian Mustard


  • First, slice or julienne your large onions.
  • After slicing them, I recommend tasting one. If the onion tastes too strong and will upset your stomach, place the onions in room-temperature water to soak for 20 minutes. This helps leach out that intense flavor. If your onions are mild, you can skip this step.
  • While your onions soak, combine all of the other ingredients to make your sauce.
  • Finally, remove the onions from your room-temperature water and place them in the pre-made sauce. Let them sit 20-30 minutes to soak up the flavors. I recommend stirring the onions every 5 to 10 minutes.*
  • Then, serve! I recommend eating this banchan with Korean barbecue!


  • *When making lots of banchan, I often start with this recipe as it needs to soak for a long time to absorb flavors. Then, I continue on to other banchan to cook!

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