Yangpa-jorim (Korean Braised Onions)

Onion wedges that turn translucent and tender, soaked in a syrupy brown sauce. The taste is a balance between soy saltiness and the natural sweetness of cooked onions.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 114
• Protein: 3 g
• Carbs: 16 g
• Fat: 4 g

Ingredients

• 3 piece Yellow onion ( cut into wedges )
• 2 piece Garlic ( minced )
• 3 tbsp Korean soy sauce
• 1 tbsp White sugar
• 150 ml Mineral water
• 1 tbsp Sesame oil
• 1 tsp gochugaru optional
• 1 tbsp Korean corn syrup

Instructions

1. Cutting the onions

   Peel the yellow onions and cut them into thick wedges. Keep some texture; do not slice them too thinly or they will turn into mush.

2. Aromatic sauté

   Heat the sesame oil in a skillet. Add the minced garlic. When the garlic fragrance rises, add the onions and stir to coat them in fat without browning them.

3. Soy braising

   Pour in the water, soy sauce, sugar, mulyeot, and gochugaru. Bring to a boil then lower the heat. Cover and simmer until the onions are tender when pierced with a knife.

4. Reducing the sauce

   Remove the lid. Increase the heat to reduce the liquid. The sauce should become glossy thanks to the mulyeot and generously coat the onion wedges.

Chef's tips

• Do not stir too much during braising to avoid breaking the onion wedges.
• If the sauce reduces too quickly, add a splash of water to finish cooking the onions.

Storage

Store for 3 to 4 days in the refrigerator in an airtight container. Can be eaten hot or cold.