Crisp and Sweet Onion Kimchi
Vibrant and Healthy Onion Kimchi
Let’s make delicious onion kimchi using onions, a versatile ingredient that purifies the blood and helps lower cholesterol. This kimchi is not only beneficial for your health but also offers a delightful crisp texture and sweet flavor, perfect for brightening up any meal.
Main Ingredients- 20 medium onions
- 1 bunch scallions (about 50g)
- 1/2 carrot (about 50g)
- 3 Tbsp coarse sea salt
- 1/2 cup gochugaru (Korean chili flakes, about 50g)
Seasoning Ingredients- 1/2 cup anchovy broth (about 100ml)
- 1/2 cup fish sauce (anchovy-based)
- 2 Tbsp salted fermented shrimp (minced)
- 1 Tbsp minced garlic
- 1/2 Tbsp ginger juice (or 1/2 Tbsp minced ginger)
- 1/2 cup anchovy broth (about 100ml)
- 1/2 cup fish sauce (anchovy-based)
- 2 Tbsp salted fermented shrimp (minced)
- 1 Tbsp minced garlic
- 1/2 Tbsp ginger juice (or 1/2 Tbsp minced ginger)
Cooking Instructions
Step 1
Prepare the onions by peeling and washing them. Choose medium-sized onions. Make deep cross-shaped cuts into each onion, stopping about 1 cm from the root to keep them intact. This helps the seasoning penetrate and holds the shape beautifully. Place the cut onions in a bowl and sprinkle with coarse sea salt. Let them brine for about 1 hour, turning them halfway through if possible. After an hour, rinse them gently under running water and drain thoroughly to remove excess moisture, ensuring they are ready to absorb the flavors.
Step 2
A good kimchi starts with a flavorful broth! Make a savory broth by boiling anchovies and dried pollack (or use a simple anchovy broth). Once the broth has cooled, blend half a bowl of cooked rice with it. In a separate bowl, combine the anchovy broth mixture with fish sauce, minced salted fermented shrimp, minced garlic, and ginger juice (or minced ginger). Mix well to create the kimchi paste. The blended rice will help thicken the paste and enhance the flavor as it ferments.
Step 3
Clean and wash the scallions, then cut them into 3 cm lengths. Finely julienne the carrot. Add the cut scallions and julienned carrots to the prepared kimchi paste and mix gently until evenly coated. The vegetables will release some moisture, helping the seasoning meld together.
Step 4
Now it’s time to generously coat the brined onions with the delicious kimchi seasoning. Carefully spread the seasoning into each of the cross-shaped cuts, ensuring every part of the onion is covered. The natural sweetness of the onion will beautifully complement the savory and spicy seasoning.
Step 5
For the final touch, gently open the cross-shaped cuts of each onion and carefully stuff the seasoned scallion and carrot mixture inside, similar to how you would fill ‘oi sobagi’ (stuffed cucumber kimchi). Pack it in nicely to create a visually appealing and tasty onion kimchi.
Step 6
You can enjoy the onion kimchi immediately, but it might have a slight raw spiciness. For a richer, mellower flavor, let it ferment in the refrigerator for about a day. The sweetness of the onions will deepen, and the flavors will meld beautifully. Enjoy your wonderfully crisp and sweet onion kimchi!
