Crispy Pickled Onions
The Secret to Perfectly Crispy Pickled Onions: A Recipe by Kim Jin-ok
Hello everyone, this is Kim Jin-ok! Fresh onions are starting to appear in the market. Today, I’m sharing a simple yet incredibly effective secret for making wonderfully crisp pickled onions! Early-season fresh onions have a lot of moisture and aren’t as firm. Because of this, I recommend making only a small batch for immediate consumption. Onions harvested after mid-May are firmer, so that’s a better time to make larger quantities. This recipe unlocks the key to that delightful crunch!
Main Ingredients- 6 small onions
- 5 Korean cucumbers (oi-gochu)
- 2 Cheongyang chili peppers
Cooking Instructions
Step 1
1. First, prepare the onions by trimming off any blemishes but leaving the root end intact. Cut them into large pieces. Slice the Korean cucumbers and Cheongyang chili peppers into bite-sized pieces. Feel free to adjust the ratio of chili peppers to your preference – more Cheongyang for spice, or more Korean cucumbers for a milder flavor.
Step 2
2. Do NOT place the sliced onions and peppers directly into your storage jar yet! Put them all into a large bowl for now. This step, seemingly minor, is the first secret to achieving that signature crispness. (I’ll explain why in detail later!)
Step 3
3. In a pot, combine 2 pieces of dried kelp, 2 cups of soy sauce, 2 cups of water, and 1.5 cups of sugar. Bring to a boil over high heat, stirring to dissolve the sugar. Once it starts boiling, reduce the heat to medium and simmer for 2 minutes. After simmering, turn off the heat, remove and discard the kelp. Finally, stir in 1.5 cups of vinegar. Adding the vinegar at the end helps preserve its aromatic qualities and bright flavor.
Step 4
4. Now, carefully pour the hot soy sauce mixture over the onions and peppers in the bowl. Pouring the hot liquid over the vegetables is a well-known method for achieving a crisp texture. However, don’t just leave it there! Immediately use a spatula to stir the mixture continuously. This rapid stirring helps to cool down the soy sauce mixture quickly, which is the crucial secret to the ultimate crispness. On warm days, you can even use a fan to accelerate the cooling process for maximum crispness!
Step 5
5. Once the pickled onion liquid has completely cooled, transfer the mixture to your storage container(s) and refrigerate. You can start enjoying them as early as the next day! For longer storage, you can re-boil the liquid, let it cool completely, and then pour it back over the pickled onions to extend their shelf life.
