If you’ve hung out with us long enough, you know we love Korean food. Hungry spent a summer semester in South Korea during college, where he fell in love with the people, culture, and food. Growing up in Los Angeles, Fit had plenty of access to Korean food, lucky for her.
A special part of Korean food is banchan. Banchan is a name for side dishes. There are many varieties of these banchan, including kimchi (probably the most well-known in the States), namul (vegetables stir-fried, steamed or marinated), and pickled onion. We are going to show you how to make pickled onion, Korean style. We are by no means experts on this, but we tried a recipe from futuredish, a Korean food blogger, and loved it! It’s a mixture of sharpness from the onion, sweetness from the sugar, and a nice umami from the soy sauce. Beautifully well rounded.
Prep time: 10 minutes
Ingredients
- 2-3 onions, depending on size
- 1/2 cup soy sauce
- 1/2 cup granulated sugar
- 1 cup apple cider vinegar (any vinegar is fine)
- 1 cup water
Instructions
- Cut onions into bite-sized pieces.
- Put into air-tight tupperware that can fit onions and all liquid.
- Pour sugar, vinegar, soy sauce, and water into a small pot on high heat.
- As soon as it boils, turn the heat off.
- Pour liquid over onions in tupperware.
- Lock the tupperware and keep at room temperature for one day.
- Put in the refrigerator. Once chilled, you can eat!
It’s a simple, healthy, and flavorful dish. It adds a zing and sharpness to whatever meal you’d like to add it to. Have it as a side to a dish, even if it’s not Korean. It will last for about two weeks so don’t worry about it going bad. I hope this is our first dish in exploring how to make other banchan. Feel free to join us on this journey. And as always, stay hungry and fit!
BONUS KITTY PIC
