Korean Onion Relish

| | , ,

The onion does not have an ancient connection to Korean cuisine. But you wouldn’t know that, based on how popular the root vegetable is now in Korea. That’s in sharp contrast to the milder green onion, which has been a part of Korean cuisine for hundreds, even thousands of years.

Onions were introduced to Korea just over 100 years ago and were not grown on a large scale there until the 1960s.

This recipe for Korean onion relish is an excellent partner for your next Korean barbecue. Just grab a large piece of lettuce or a big 깻잎 kkaenip/shiso/perilla leaf, put a little of the onion relish on the leaf and top with a slice of your favorite Korean grilled meat (불고기 bulgogi, 갈비 kalbi, 닭갈비 dakgalbi, whatever).

If you aren’t on a low-carb diet, add a small spoonful of rice to absorb some of the vinegar brine. Any leftovers would have fun in a bowl of 비빔밥 bibimbap (mixed rice and vegetable dish with or without meat or dubu/tofu) or 김치볶음밥 kimchi boggeumbap (fried rice).

If you aren’t on a low-carb diet, add a small spoonful of rice to absorb some of the vinegar brine. Any leftovers would have fun in a bowl of 비빔밥 bibimbap (mixed rice and vegetable dish with or without meat or dubu/tofu) or 김치볶음밥 kimchi boggeumbap (fried rice).

Previous

Jiri Mountain Eats – Eden Restaurant

Video: Interview with Chef Hooni Kim of Danji

Next

Leave a (somewhat civilized) Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: