Pickled onions are a simple Korean-style side dish made with onions and a sweet, tangy soy sauce brine.
This recipe is very easy because the brine follows a simple ratio: water, soy sauce, vinegar, and sugar. Once you know the ratio, you can easily adjust the amount depending on how many onions you want to pickle.
These Korean pickled onions are crisp, sweet, salty, and refreshing. They pair especially well with grilled meat, Korean BBQ, fried foods, rice bowls, and everyday Korean meals.
What are Korean Pickled Onions?
Korean pickled onions are onions preserved in a soy sauce-based vinegar brine.
They are commonly served as a side dish with grilled pork belly, beef, chicken, Korean BBQ, and rich or oily foods.
The sharpness of the onion becomes milder after soaking in the brine, while the texture stays crisp and refreshing.
Unlike fermented kimchi, this is a quick pickle. It does not require long fermentation and can be enjoyed after chilling in the refrigerator for about one day.
Recipe Information
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Resting Time: 1 day recommended
Servings: 4
Difficulty: Easy
Cuisine: Korean
Main Ingredient: Onion
Best Served As: Korean side dish or Korean BBQ side dish
Ingredients
Main Ingredients
2 onions
Pickling Brine
1 cup water
1/2 cup sugar
1/2 cup vinegar
1/2 cup soy sauce
Pickling Brine Ratio
The basic ratio for this recipe is:
Water 2 : Soy Sauce 1 : Vinegar 1 : Sugar 1
This means that if you want to make a larger batch, simply increase the amount while keeping the same ratio.
For example:
- 2 cups water
- 1 cup soy sauce
- 1 cup vinegar
- 1 cup sugar
This simple ratio makes the recipe easy to remember and easy to scale.
Ingredient Notes
Onion
Use fresh, firm onions.
Yellow onions, white onions, or sweet onions all work well.
Cut the onions into bite-sized pieces so they are easy to eat and absorb the brine evenly.
Soy Sauce
Soy sauce gives the pickles their salty and savory flavor.
Regular Korean soy sauce or all-purpose soy sauce works well for this recipe.
Vinegar
Vinegar gives the pickled onions their refreshing tangy flavor.
Regular white vinegar is commonly used, but rice vinegar can also work.
Sugar
Sugar balances the saltiness of the soy sauce and the acidity of the vinegar.
It also helps create the classic sweet-and-sour flavor of Korean pickled vegetables.
Water
Water softens the strength of the soy sauce and vinegar.
This keeps the brine balanced and not too salty or too sour.
How to Make Korean Pickled Onions
Step 1: Prepare the Onions
Peel the onions.
Cut them into bite-sized pieces.
Place the cut onions into a clean glass jar or airtight glass container.
Step 2: Make the Pickling Brine
In a pot, add:
- 1 cup water
- 1/2 cup sugar
- 1/2 cup vinegar
- 1/2 cup soy sauce
Stir lightly.
Step 3: Boil the Brine
Place the pot over medium-high heat.
Bring the brine to a full boil.
Once it boils, turn off the heat.
Step 4: Pour the Hot Brine Over the Onions
Carefully pour the hot brine directly over the prepared onions.
The brine should be poured while it is still hot.
This helps the onions stay crisp while allowing the flavor to absorb well.
Step 5: Cool and Refrigerate
Let the container cool at room temperature.
Once cooled, cover with a lid and store in the refrigerator.
For the best flavor, let the onions sit for at least one day before eating.
Step 6: Serve
Serve chilled as a side dish.
These pickled onions are especially delicious with grilled meat, Korean BBQ, rice, and savory Korean dishes.
Pro Tips
Use the 2:1:1:1 Ratio
The easiest way to remember this recipe is:
2 parts water, 1 part soy sauce, 1 part vinegar, 1 part sugar.
Once you know this ratio, you can make any amount you want.
Pour the Brine While Hot
Pouring the hot brine over the onions helps keep them crisp.
It also helps the onion absorb the seasoning faster.
Use a Glass Container
A glass jar or glass airtight container is best because the brine contains vinegar and soy sauce.
Avoid using containers that may absorb strong smells or stain easily.
Let It Rest for One Day
You can technically eat the onions after they cool, but they taste much better after one day in the refrigerator.
The flavor becomes more balanced as the onions absorb the brine.
Adjust to Your Taste
If you prefer a sweeter pickle, add a little more sugar.
If you prefer a sharper taste, add a little more vinegar.
If you prefer a less salty version, reduce the soy sauce slightly and add a bit more water.
What to Serve with Korean Pickled Onions
Korean pickled onions pair well with:
- Korean BBQ
- Grilled pork belly
- Bulgogi
- Galbi
- Grilled chicken
- Fried chicken
- Suyuk
- Jeyuk Bokkeum
- Bibimbap
- Rice bowls
- Fried rice
- Grilled fish
- Rich or oily foods
They are especially good with meat because the sweet and tangy brine cuts through heaviness and refreshes the palate.
Storage Tips
Store the pickled onions in an airtight glass container in the refrigerator.
They are best eaten within 1 to 2 weeks.
Always use clean utensils when taking onions out of the jar.
If the brine becomes cloudy, smells unusual, or the texture changes unpleasantly, discard it.
For the best texture, keep the onions refrigerated and serve them cold.
Frequently Asked Questions
Can I eat pickled onions right away?
You can eat them after they cool, but they taste better after resting in the refrigerator for one day.
This gives the onions time to absorb the brine.
Why do I need to pour the brine while hot?
Hot brine helps the onions stay crisp and absorb flavor more quickly.
It also slightly softens the sharp raw onion taste.
Can I use red onions?
Yes.
Red onions can be used, but they may change the color of the brine slightly.
They also give a slightly different flavor.
Can I add chili peppers?
Yes.
You can add sliced green chili peppers, red chili peppers, or Cheongyang chili peppers for a spicy version.
Can I reduce the sugar?
Yes.
You can reduce the sugar slightly, but the flavor will become sharper and less balanced.
The sweetness helps balance the soy sauce and vinegar.
Can I reuse the brine?
It is not recommended to reuse the brine repeatedly.
For the cleanest flavor and safest storage, make a fresh batch when making new pickles.
How long do Korean pickled onions last?
They usually keep well in the refrigerator for about 1 to 2 weeks.
The texture is best during the first several days.
Final Thoughts
Korean pickled onions are one of the easiest side dishes you can make with just onions, soy sauce, vinegar, sugar, and water.
The simple 2:1:1:1 brine ratio makes this recipe easy to remember and easy to adjust.
Crisp, sweet, tangy, and savory, these pickled onions are perfect with Korean BBQ, grilled meat, rice bowls, and everyday Korean meals.
If you want a quick Korean side dish that refreshes the palate and pairs beautifully with rich foods, this Korean pickled onion recipe is a perfect choice.
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