Introduction

Yangpa ganjang (양파 간장) is a quick dipping sauce of thinly sliced onion soaked in sweet, tangy soy sauce. At many Korean BBQ restaurants a small dish of it arrives next to the grill, often with a dab of wasabi or sliced chili. You pick up a piece of grilled meat together with a few onion slices and a little sauce, and the sharp, crunchy onion cuts through the fat. It is especially loved with chadolbaegi (thin-sliced beef brisket) and pork belly, and it takes only five minutes to make at home.

Yangpa Ganjang at a Glance

Quick facts

• What it is: sliced onion in a sweet-sour soy dipping sauce
• Main ingredients: onion, soy sauce, vinegar, sugar, water, optional wasabi and chili
• Taste: salty, tangy, lightly sweet, with crunchy, mild onion
• Main uses: Korean BBQ (brisket, pork belly), shabu-shabu, fried foods

What is Yangpa Ganjang Made Of?

The sauce is a simple mix of soy sauce, water, vinegar and sugar, close to cho-ganjang but milder and sweeter so it can be eaten with plenty of onion. Thin onion slices are soaked in it for at least 10 minutes so they soften slightly and lose some sharpness. Restaurants often add wasabi, green or red chili, or a little gyeoja for heat.

Types of yangpa ganjang

• Classic onion soy dip: onion, soy sauce, vinegar, sugar and water.
• Wasabi yangpa ganjang: wasabi stirred in, popular with brisket and duck.
• Chili yangpa ganjang: sliced cheongyang chili for a spicy kick.
• Yangpa jangajji: onions pickled in boiled soy brine for weeks, a longer-keeping cousin.

What Does Yangpa Ganjang Taste Like?

It is bright and refreshing: salty soy first, then a clean sourness and a little sweetness. The onions stay crisp and juicy, with a gentle bite. With wasabi it gets a quick, nose-clearing heat that pairs perfectly with rich, fatty meat.

Popular Korean Dishes That Use Yangpa Ganjang

Chadolbaegi

Paper-thin beef brisket grilled in seconds. Recipe below.

Samgyeopsal

Grilled pork belly, often eaten with onion dip as an alternative to gireumjang.

Ori-gui

Grilled sliced duck, commonly served with wasabi onion soy sauce.

Shabu-shabu

Korean-style hot pot with thin beef, dipped in onion soy sauce after cooking.

Easy Chadolbaegi Recipe (Serves 2–3)

Ingredients

• 1 lb (450 g) thin-sliced beef brisket (chadolbaegi), sold frozen at Korean markets
• Lettuce or perilla leaves for wrapping
• Steamed rice and kimchi, to serve
• A few drops of neutral oil for the pan

Yangpa ganjang

• 1/2 medium onion, very thinly sliced
• 3 tbsp soy sauce
• 3 tbsp water
• 2 tbsp vinegar
• 1 1/2 tbsp sugar
• 1/2 tsp wasabi or 1 sliced green chili (optional)

Instructions

1. Soak the sliced onion in cold water for 5 minutes to reduce harshness, then drain well.
2. Stir the soy sauce, water, vinegar and sugar until the sugar dissolves. Add the onion and wasabi or chili and let it sit at least 10 minutes.
3. Heat a grill pan or heavy skillet over high heat and brush with a little oil.
4. Lay the brisket slices in a single layer. They cook in about 20–30 seconds per side; flip once and remove as soon as no pink remains.
5. Divide the onion sauce into small dishes. Pick up meat with a few onion slices, dip and eat as is or wrapped in lettuce with rice.

Tip: Cook the brisket straight from the fridge or slightly frozen and in small batches. Crowding the pan steams the meat instead of searing it.

Where to Buy Yangpa Ganjang Ingredients

United States

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Amazon
Search Korean soy sauce on Amazon
Search Korean BBQ dipping sauce on Amazon

H-Mart
Search sliced brisket on H-Mart

Canada

Search Korean soy sauce on Amazon.ca

Europe

Search Korean soy sauce on Amazon.co.uk

How to Store Yangpa Ganjang

Yangpa ganjang tastes best the day it is made, while the onions are crisp. Leftovers keep in a covered jar in the refrigerator for 3–4 days; the onions soften and darken over time but are still good as a quick pickle. Do not reuse sauce that was used as a communal dip.

Yangpa Ganjang FAQ

What is the onion sauce at Korean BBQ?

It is usually yangpa ganjang: sliced onion in a sweet-sour soy sauce, sometimes with wasabi.

Which onion is best?

Yellow or white onions are standard. Sweet onions are milder; red onion works but turns the sauce darker.

Can I make it without sugar?

Yes. Use a little honey or a sugar substitute, or skip sweetener and add more water to soften the saltiness.

Is yangpa ganjang the same as jangajji?

No. Yangpa ganjang is a fresh dip made minutes before eating. Onion jangajji is pickled in boiled brine and kept for weeks.

Conclusion

Yangpa ganjang is the easiest way to bring Korean BBQ restaurant flavor home: five ingredients, five minutes and a perfect match for grilled brisket or pork belly. For more Korean dips, see our guides to cho-ganjang, gireumjang and ssamjang.