Today I will make one of the simplest kimchi you can make using onions. If you are an onion and garlic lover like me, you definitely should try this someday. 🙂
Yield: 2 Cups
Short Korean Lesson
- SuBak (수박) = Watermelon
- BakSu (박수) = Clap
- 5-6 Medium Sized Sweet Onions (1½ lb)
- 1 Generous Tbsp Coarse Sea Salt
- ½ Cup Green Onions
- 2 Tbsp Fresh Red or Green Hot Peppers
- 2 Tbsp Hot Pepper Powder
- 2 Tbsp Fish Sauce
- 1½ Tbsp Korean Plum Extract (or 1 Generous Tbsp Sugar)
- 1 Tbsp Sesame Seeds
Get 5 or 6 medium sized sweet onions. However, other onions won’t work for this recipe as they are too bitter.
Peel the onion skins and rinse them once in water.
Cut the onions in half and then cut each of the halves into either thirds or fourths (check the detailed instructions through the cooking video above). In this step, if the apex (which is in the center of the onion) is too big (since it is hard to eat), you can remove some of it.
Cut ½ cup worth of green onions into 1 inch pieces and slice 2 Tbsp of red or green hot peppers thinly.
Add the onions into a bowl and sprinkle 1 generous Tbsp of coarse sea salt. Mix everything well and let it set for about 30 minutes to salt the onions.
After 30 minutes, you will see some liquid came out of the onions. Rinse the salted onions in cold water once.
Drain out the water from the onions.
A few minutes later, add the onions, green onions, hot peppers, and rest of the ingredients such as 2 Tbsp of hot pepper powder, 2 Tbsp fish sauce, 1½ Tbsp Korean plum extract (or 1 Generous Tbsp Sugar), and 1 Tbsp sesame seeds in a big mixing bowl.
Mix everything well and it is done.
Put the freshly made onion kimchi in a glass storage container and leave it in room temperature for a day or two. Then you can keep it in the refrigerator and enjoy. If you like a raw onion’s flavor, you can eat it even the day before it is fermented.
You can enjoy this onion kimchi as other types of kimchi with Korean food. It is especially good with Korean BBQ Wrap or a Samgyeopsal (pork belly) meal. Please try it someday.