Yangpa jangajji

Peel the Onions. For medium-sized Onions, quarter them. For smaller Onions, halve them or leave them whole.

Slice the Cheongyang chili peppers into thin rounds and thinly slice the Garlic cloves.

In a medium pot, combine the Soy sauce, Water, White vinegar, Sugar, Dried kelp, and Whole black peppercorns. Bring the mixture to a rolling boil over medium-high heat.