Spicy & Sweet Pickled Onions with All-Purpose Chili Paste
Appetite-Boosting Chili Paste & Crunchy Spicy Pickled Onions
This all-purpose ‘Chili Paste’ is a magical condiment made simply with Cheongyang chili peppers and sugar. It adds a spicy kick to stir-fries, braises, sauces, and more, cutting through richness and enhancing umami. Complementing this is the ‘Spicy Pickled Onions’, featuring a delightful crunch that makes it the perfect side dish when your appetite wanes. It pairs wonderfully with meat dishes or rich foods, its sweet, sour, and spicy flavors bursting in your mouth to stimulate your appetite.
All-Purpose Chili Paste Ingredients
- 500g Cheongyang chili peppers (choose fresh and spicy ones)
- 500g Sugar (white sugar works well)
Crunchy Spicy Pickled Onion Ingredients
- 5 Onions (medium-sized)
- 200g Cheongyang chili peppers (for a spicy kick)
- 1 piece Dried kelp (about 8x8cm, for added umami)
- 1 cup Soy sauce (200ml)
- 1 cup Sugar
- 1 cup Vinegar (brewing vinegar or apple cider vinegar)
- 1 cup Water
- 1 cup Soju (to remove odor and improve preservation)
- 5 Onions (medium-sized)
- 200g Cheongyang chili peppers (for a spicy kick)
- 1 piece Dried kelp (about 8x8cm, for added umami)
- 1 cup Soy sauce (200ml)
- 1 cup Sugar
- 1 cup Vinegar (brewing vinegar or apple cider vinegar)
- 1 cup Water
- 1 cup Soju (to remove odor and improve preservation)
Cooking Instructions
Step 1
First, we’ll make the all-purpose chili paste. Wash the fresh Cheongyang chili peppers thoroughly under running water. Then, neatly remove the stems. (Using a knife or scissors can be convenient.)
Step 2
Chop the washed chili peppers into pieces about 0.5cm thick. Using a food processor or blender, finely mince the chili peppers. It’s best to check periodically to avoid over-processing into a mush.
Step 3
Add all the sugar to the finely minced chili peppers. Mix thoroughly with a spatula or spoon until evenly combined. Ensure there are no clumps of chili or sugar.
Step 4
Transfer the prepared chili paste into a clean glass jar or airtight container. Seal the lid and let it mature at room temperature for about a day, then store it in the refrigerator. Feel free to use this homemade chili paste in various dishes!
Step 5
Now, shall we make the crunchy spicy pickled onions? Peel and wash the onions under running water, then cut them into bite-sized squares, about 0.5cm thick. Cutting them too thinly might make them mushy, so maintaining a good thickness is key.
Step 6
Chop the Cheongyang chili peppers into lengths of 2-3cm, similar to the size of the onion pieces. Leaving the seeds in will make them spicier. If you prefer less heat, you can remove the seeds.
Step 7
Place the prepared onions and chili peppers into a sterilized clean glass jar. Pack them in layers. Avoid overfilling the jar; leave a little space.
Step 8
Now it’s time to make the crucial pickling brine. In a pot, combine the soy sauce, sugar, vinegar, water, soju, and the piece of dried kelp. Bring to a boil over high heat. Once it starts bubbling, continue to boil for another 1-2 minutes, then turn off the heat.
Step 9
Before the brine cools down, remove the piece of kelp. (Kelp can become slimy if boiled for too long.) Carefully pour the hot brine, after removing the kelp, over the onions and chili peppers in the glass jar. Pouring it slowly along the edge of the jar is a good technique. Cover the opening of the jar with plastic wrap, seal it tightly, and then close the lid.
Step 10
Allow the pickled onions to mature at room temperature for about 8 hours, then store them in the refrigerator and serve chilled for the best taste. While you can eat them right away, refrigerating them for a few hours will deepen the flavors. Enjoy these crunchy, spicy, and sweet pickled onions!
