Sweet Onion Kimchi (Sobagi Style)
Sweet Onion Kimchi (Sobagi Style)
A Delicious Spring Onion Dish: Sweet Onion Kimchi, Perfect for Early Season Harvests!
Experience the delightful crunch and natural sweetness of fresh onions, prepared with a special kimchi filling nestled into their scored layers. A unique and flavorful variation of kimchi.
Main Ingredients- 2 Fresh Onions
- 2 Tbsp Fish Sauce (Anchovy or Sand Lance)
Cooking Instructions
Step 1
First, prepare the fresh onions. Peel them completely and wash thoroughly under running water. Make deep cross-shaped cuts from the top, going about three-quarters of the way down, leaving the root intact. This scoring allows the seasoning to penetrate deeply and helps the onions maintain a beautiful shape when cooked. Place the scored onions in a bowl, drizzle with 2 tablespoons of fish sauce, toss gently, and let them sit for about 10 minutes to soften slightly.
Step 2
Prepare the ingredients for the kimchi filling. Wash the Korean radish and carrot, peel them, then slice them thinly into about 0.5cm thick pieces. Next, cut these slices into short, julienne strips of about 0.5cm width. Wash the garlic chives and cut them into 3-4cm lengths.
Step 3
Combine the julienned radish, carrot, and chopped garlic chives in a large mixing bowl.
Step 4
Add approximately 1 cup of kimchi paste to the vegetables in the bowl. If you are using frozen kimchi paste, make sure to thaw it at room temperature beforehand. If you don’t have store-bought paste, you can create your own using gochugaru (Korean chili flakes), garlic, ginger, fish sauce, and sugar.
Step 5
Gently mix the vegetables and kimchi paste together in the bowl until everything is evenly coated. Be careful not to overmix, as this can make the vegetables mushy.
Step 6
Now it’s time to fill the scored onions. Carefully spoon the prepared filling into the slits of each onion. Don’t forget to add the fish sauce the onions were marinating in for extra flavor depth. Pack the filling in firmly, then gently toss the onions to ensure the filling is evenly distributed.
Step 7
Transfer the finished onion kimchi into an airtight container. While it’s delicious right away, letting it sit at room temperature for about half a day will allow the flavors to meld and deepen. Afterwards, store it in the refrigerator. The natural sweetness of the onions will further develop after a day or two, making it even more delicious.
