Quick Pickled Onions: The Perfect Side for Samgyeopsal
How to Make Perfect Pickled Onions & Extend Onion Shelf Life
What’s a delicious samgyeopsal (Korean grilled pork belly) feast without its perfect companion? Introducing the ultimate pickled onion recipe that adds a refreshing, sweet, and tangy contrast to rich, savory meat. Say goodbye to greasy bites and hello to a balanced, delightful meal!
Ingredients
- 2 medium onions
- 3 Tbsp soy sauce
- 2 Tbsp vinegar
- 1 Tbsp plum extract (or syrup)
- 3 Tbsp water
- 1 Tbsp sugar
- 1 Tbsp cooking wine (like mirin)
- A pinch of yellow mustard powder (optional)
Cooking Instructions
Step 1
Start by preparing two medium-sized onions. Peel off the outer skins and rinse them thoroughly under cool running water. Shake off any excess water.
Step 2
Slice the onions into bite-sized pieces. Thinly slicing them into shreds is ideal for this recipe, as it allows the pickling liquid to penetrate well and creates a pleasant texture. Gently separate the onion slices so they don’t stick together in clumps.
Step 3
If you prefer a milder, less pungent onion flavor, you can soak the sliced onions in cold water for about 2-3 minutes. Be careful not to soak them for too long, as this can make them lose their crispness. After soaking, drain them completely using a colander, shaking off any remaining water.
Step 4
Now, let’s create the flavorful pickling brine. In a bowl, combine 3 tablespoons of soy sauce, 2 tablespoons of vinegar, 1 tablespoon of plum extract (for sweetness and depth), 3 tablespoons of water, 1 tablespoon of sugar, and 1 tablespoon of cooking wine. For a subtle kick and aroma, add a tiny pinch of yellow mustard powder – just a speck on the tip of a toothpick. You can omit this or use even less if you’re sensitive to mustard’s pungency.
Step 5
Whisk all the brine ingredients together thoroughly with a spoon or a small whisk until the sugar is completely dissolved. Your delicious and refreshing pickled onion brine is now ready!
