Korean Grilled Meat Restaurant Style Pickled Onions
How to Make Delicious Pickled Onions with a Special Sauce
When you grill delicious meats like samgyeopsal or galbi at home, you might sometimes crave the refreshing, sweet-and-sour pickled onions served at Korean BBQ restaurants. Now, you can easily recreate that authentic taste at home! This recipe features thinly sliced fresh onions, fragrant chives, and crisp red chili peppers, creating a perfect balance that cuts through richness and awakens your palate. It’s an essential side dish for any meat feast.
Main Ingredients
- 102g Onion (about 1 medium-sized onion)
- 5g Chives (about a small handful)
- A little Red Cheongyang Pepper (for topping)
Perfectly Balanced Sauce
- 3 Tbsp Soy Sauce (Jin-ganjang)
- 3 Tbsp Water
- 2 Tbsp Brown Sugar (Hwangseoltang)
- 2 Tbsp Vinegar
- 3 Tbsp Soy Sauce (Jin-ganjang)
- 3 Tbsp Water
- 2 Tbsp Brown Sugar (Hwangseoltang)
- 2 Tbsp Vinegar
Cooking Instructions
Step 1
Peel and rinse the fresh onion thoroughly. Pat it dry. Then, thinly slice the onion into about 2mm thick strips. Slicing it thinly allows the sauce to penetrate well and results in a tender texture.
Step 2
Wash the chives under running water to remove any dirt or debris. Shake off excess water. Cut the chives into approximately 4-5cm lengths. For the Red Cheongyang pepper, since it’s for topping, prepare a very small amount, finely chopped or thinly sliced.
Step 3
Now, let’s make the core of this delicious pickled onion dish – the sauce! In a bowl, combine 2 Tbsp of brown sugar, 2 Tbsp of vinegar, 3 Tbsp of soy sauce, and 3 Tbsp of water. Stir well with a spoon until the sugar is completely dissolved and all ingredients are evenly mixed. Taste the sauce; if it feels too salty, you can add another 1-2 Tbsp of water to adjust the saltiness to your preference. Achieving a good balance of sweet and sour is key.
Step 4
Arrange the thinly sliced onions attractively on a plate or in a serving dish. Neatly place the cut chives on top of the onions. Finally, sprinkle the prepared Red Cheongyang pepper over everything for a pop of color and a hint of spice.
Step 5
This is the final step! Pour the delicious sauce you’ve prepared evenly over the onions and chives. Let it sit for a moment to allow the sauce to meld with the onions. You can enjoy it immediately, or for an even crisper and more refreshing taste, refrigerate it for about 30 minutes before serving. Congratulations, you’ve successfully made delicious pickled onions that rival those from your favorite Korean BBQ restaurant! Enjoy them with your grilled meats.
