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4.25 from 4 votes

Korean Pickled Onion - Too Easy!

Korean Pickled Onions. Pairs perfectly well... with just about everything.
Course: Easy
Servings: 1 people


  • Onions: 2 large or 3 medium-sized

Pickling Ingredients

  • Soy sauce - 1/2 cup
  • Sugar - 1/2 cup
  • Vinegar - 1 cup
  • Water - 1 cup


  • Cut onion into bite-sized pieces. Then place all of the onion pieces into an air-tight container (use a Tupperware with an airtight lid or a mason jar). 
  • Take out a small pot. Pour in the pickling ingredients. Bring up to boil.
  • Once it comes to boil, turn it off immediately.  
  • While the soy sauce is hot, pour it in over the onions. It should be just enough liquid to cover the onions.
  • Lock the lid and let the container sit at room temperature for 1 day. 
  • After 1 day, place the Tupperware into the refrigerator.
  • Once chilled, it is ready to eat.


  • This banchan will keep in the refrigerator for 1-2 weeks
  • Cut the onions with a sharp knife to keep your eyes from watering!
  • See video below for more details