Korean Pickled Onion - Too Easy!
Korean Pickled Onions. Pairs perfectly well... with just about everything.
Servings: 1 people
- Onions: 2 large or 3 medium-sized
- Soy sauce - 1/2 cup
- Sugar - 1/2 cup
- Vinegar - 1 cup
- Water - 1 cup
Cut onion into bite-sized pieces. Then place all of the onion pieces into an air-tight container (use a Tupperware with an airtight lid or a mason jar).
Take out a small pot. Pour in the pickling ingredients. Bring up to boil.
Once it comes to boil, turn it off immediately.
While the soy sauce is hot, pour it in over the onions. It should be just enough liquid to cover the onions.
Lock the lid and let the container sit at room temperature for 1 day.
After 1 day, place the Tupperware into the refrigerator.
Once chilled, it is ready to eat.
- This banchan will keep in the refrigerator for 1-2 weeks
- Cut the onions with a sharp knife to keep your eyes from watering!
- See video below for more details