Recipe: Namu Gaji soy-glazed red onions banchan
As I visually devoured all the components of the recipe, I had a hankering to try one of the condiments — soy-glazed red onions — as 반찬 banchan, which is the side-dish smorgasbord often accompanying a Korean meal.
I was struck by the American-ness of this recipe — maple syrup and balsamic vinegar playing nicely with sliced red onions.
Soy-glazed red onions
1 large red onion
1 tablespoon canola oil
1 teaspoon balsamic vinegar
1 teaspoon maple syrup
1 teaspoon soy sauce
1: Slice onion into 1/4-inch-thick rounds.
2: In a skillet, pour canola oil over high heat, and add the onions. Saute for a minute or so.
3: In a separate bowl, mix balsamic vinegar, maple syrup and soy sauce.
4: Add the sauce to the onions and turn the heat to low. Toss for several more minutes. Set aside to cool, then serve.