Recipe: Korean Onion Relish
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).
|Korean onion relish with bulgogi on a kkaenip leaf (Tammy Quackenbush photo)|
Korean Onion Relish
Based on a recipe from the blog Korean Cuisine.
1 large white onion (the larger the better), diced
1/2 tablespoon minced garlic
1/2 tablespoon horseradish or wasabi
2 tablespoons sake
1 tablespoon soy sauce
7 tablespoons rice vinegar (seasoned or unseasoned)
- Dice the onion into fine pieces.
- Mix the garlic, horseradish, rice wine, soy sauce and vinegar in a small bowl.
- Add the diced onion, and mix to combine.