Yangpa-jorim (Korean Braised Onions)
Ingredients
- 3 pcYellow onion (cut into wedges)
- 2 pcGarlic (minced)
- 3 tbspKorean soy sauce
- 1 tbspWhite sugar
- 150 mlMineral water
- 1 tbspSesame oil
- 1 tspgochugaru
- 1 tbspKorean corn syrup
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for 3 to 4 days in the refrigerator in an airtight container. Can be eaten hot or cold.
