Soy-Braised Pickled Onions
Refreshing Soy-Braised Pickled Onions to Awaken Your Palate
Feeling a lack of appetite or craving something crisp and refreshing? Try making these delightful soy-braised pickled onions! Their clean, savory-sweet, and slightly spicy flavor profile cuts through richness beautifully, making them a perfect accompaniment to pizza or fried chicken. Enjoy the satisfying crunch and tangy taste that will elevate any meal!^^
Main Ingredients- 2 medium onions
- 6 Korean green chili peppers (Cheongyang peppers)
Pickling Brine Ingredients- 150ml regular soy sauce (approx. 3/4 cup)
- 150ml water (approx. 3/4 cup)
- 100ml sugar (approx. 1/2 cup)
- 50ml plum extract (Maesil Cheong) (approx. 1/4 cup)
- 100ml vinegar (approx. 1/2 cup)
- 1 tbsp pickling spice
- 150ml regular soy sauce (approx. 3/4 cup)
- 150ml water (approx. 3/4 cup)
- 100ml sugar (approx. 1/2 cup)
- 50ml plum extract (Maesil Cheong) (approx. 1/4 cup)
- 100ml vinegar (approx. 1/2 cup)
- 1 tbsp pickling spice
Cooking Instructions
Step 1
Peel the skin off the 2 onions and cut them into bite-sized pieces, about 1-1.5 cm thick rings or half-moons, similar to how you would prepare them for kimchi or other pickles. Cutting them slightly thicker will help maintain a pleasant crunchiness.
Step 2
Remove the stems from the 6 green chili peppers, wash them thoroughly, and then slice them into bite-sized pieces, either diagonally or into small rounds, matching the size of the onions, or according to your preference. If you enjoy a spicier kick, you can adjust the number of peppers or leave the seeds in.
Step 3
In a pot, combine 150ml of water, 150ml of soy sauce, 100ml of sugar, 50ml of plum extract, and 1 tablespoon of pickling spice. Bring the mixture to a boil over medium heat. Once it reaches a rolling boil, continue to simmer for 3 minutes to ensure the sugar and spices are fully dissolved. Then, reduce the heat to low, add 100ml of vinegar, and let it simmer for exactly 7 seconds before turning off the heat immediately. Adding the vinegar at the end helps preserve its tangy aroma and flavor.
Step 4
Carefully pour the hot pickling brine over the prepared onions and chili peppers in a bowl or container. This hot liquid will help to slightly cook the ingredients while infusing them with the flavorful brine. Stir everything gently to ensure the onions and peppers are fully submerged.
Step 5
Prepare an airtight container for storing the pickled onions. Transfer the onions and chili peppers from the bowl, along with the hot brine, into the container. Let it cool down to room temperature, then seal the lid tightly and refrigerate. They will be most delicious after at least one day of refrigeration, allowing the flavors to meld. While enjoyable immediately, their taste deepens and improves with further aging.
