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Posted by on Sep 29, 2013 in Banchan (Side Dishes), Vegetarian | 0 comments

Recipe: Namu Gaji soy-glazed red onions banchan

Recipe: Namu Gaji soy-glazed red onions banchan

Men’s Journal recently published an article singing the praises of Dennis Lee‘s Namu Burger, which is one of the signature dishes on Namu Gaji‘s menu. After calling it the best of the Asian-influenced remakes of the hamburger, Lee was kind enough to divulge the recipe of the components of this “stoner food” burger.

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.

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4: Add the sauce to the onions and turn the heat to low. Toss for several more minutes. Set aside to cool, then serve.

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