Crisp & Sweet Fresh Onion Kimchi (Waterless Method)
Easy & Delicious Waterless Fresh Onion Kimchi: A Perfect Match for Ramen and Noodles!
With fresh onions abundant and mild these days, I decided to make a kimchi without water. This method prevents the seasoning from coming off and keeps the kimchi from becoming too watery, resulting in a wonderfully delicious taste. Fresh onion kimchi is especially fantastic with ramen or noodles! While pickled onions are also great, I highly recommend trying this waterless kimchi version when fresh onions are in season and not too pungent. Give it a try!
Fresh Onion Kimchi Vegetable Ingredients- 5kg fresh onions (measured by 250ml/g beer cup or 200ml/g paper cup)
- 1 red bell pepper
- 100g carrot
- 100g chives
- 100g green onions (scallions)
Fresh Onion Kimchi Seasoning Ingredients- 400ml anchovy sauce (2 paper cups)
- 200ml apple syrup (1 paper cup)
- 250ml glutinous rice paste (1 beer cup)
- 400g chili powder (2 paper cups)
- 3 Tbsp minced garlic
- 400ml anchovy sauce (2 paper cups)
- 200ml apple syrup (1 paper cup)
- 250ml glutinous rice paste (1 beer cup)
- 400g chili powder (2 paper cups)
- 3 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare 5kg of fresh onions. The measurements are based on a 250ml/g beer cup or a 200ml/g paper cup. ① Trim the root and top ends of the fresh onions. Then, peel off the outer skins. Fresh onions are naturally sweet and mild, making them pleasant to eat. Since they are clean, a single rinse is sufficient.
Step 2
② Now, let’s cut the prepared fresh onions. To make kimchi that is both visually appealing and easy to eat, cut the onions into bite-sized pieces. First, cut each onion in half, and then divide each half into three sections. Before mixing with the kimchi seasoning, lightly season the onions with sugar and coarse sea salt and let them rest for 2 hours. This process draws out moisture from the onions, allowing the seasoning to penetrate better and preventing a watery consistency. Gently pat them down after seasoning before letting them sit.
Step 3
③ While the onions are resting, prepare the vegetables that will add color and texture to the kimchi. Finely chop 1 red bell pepper (removing seeds). Dice or julienne 100g of carrot. Cut 100g of nutrient-rich chives into approximately 5cm lengths. Similarly, cut 100g of green onions into similar lengths. Place all the prepared vegetables in a separate bowl, ready to be mixed with the onions and seasoning.
Step 4
④ Next, let’s make the delicious kimchi seasoning. You’ll need 400ml (2 paper cups) of anchovy sauce, 200ml (1 paper cup) of apple syrup, 250ml (1 beer cup) of glutinous rice paste, 400g (2 paper cups) of chili powder, and 3 tablespoons of minced garlic. (Tip: You can substitute anchovy sauce with other fish sauces, and if you don’t have apple syrup, use sugar instead.) Pour in the anchovy sauce first, followed by the apple syrup for sweetness. The glutinous rice paste adds umami and a glossy finish to the kimchi. Stir in the chili powder to thicken the mixture. Finally, add the minced garlic and mix everything thoroughly to create the seasoning paste. Letting this seasoning rest for about 20 minutes allows the chili powder to absorb the flavors, preventing clumping and enhancing the color. Just before mixing the kimchi, add some toasted sesame seeds and stir well.
Step 5
⑤ It’s finally time to mix the fresh onion kimchi! After resting for 2 hours, the onions will have released some of their moisture. Draining them briefly in a colander helps the seasoning adhere better and results in a tastier kimchi. Combine the drained onions and the prepared vegetables in a large bowl. Pour the seasoning paste over them. It’s best to toss the vegetables first to ensure they are evenly coated with the seasoning, then add the onions and mix everything together thoroughly. Once everything is well combined, your delicious fresh onion kimchi is ready! It’s not too sweet or too salty, just perfectly balanced. You can enjoy it immediately as a side dish. Store it in the refrigerator. Enjoy your meal! Please remember to subscribe, like, and turn on notifications. Your support through donations is also greatly appreciated. Thank you!
