Yangpa kimchi (onion kimchi)

Name: Yangpa kimchi (onion kimchi)
Prep time: 20 min
Cook time: 5 min
Yield: 16 serving
Ingredients: 3 pounds onions (small, sweet variety such as Viidalia); 3 tablespoons coarse sea salt (use 2T if using fine tablesalt); 2 scallions (and/or 2 ounces of garlic chives) - optional; 1/3 cup gochugaru, 고추가루; 2 tablespoons fish sauce; 2 tablespoons saeujeot (Korean salted and fermented shrimp); 1 tablespoon sweet rice flour (chapssal garu, 찹쌀가루); 1 tablespoon sugar - optional but use 1-2 T if not using sweet onions

User Reviews

4.8

24 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Resting time
1 hr
Servings
16
Course
Side Dish
Cuisine
Korean

Yangpa kimchi (onion kimchi)

Michael Cole

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A simple kimchi made with sweet onions

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Ingredients

Servings

3 pounds onions (small, sweet variety such as Viidalia)
3 tablespoons coarse sea salt (use 2T if using fine tablesalt) See note
2 scallions (and/or 2 ounces of garlic chives) - optional

Seasonings:

1/3 cup gochugaru, 고추가루
2 tablespoons fish sauce
2 tablespoons saeujeot (Korean salted and fermented shrimp) or 2T more fish sauce
1 tablespoon sweet rice flour (chapssal garu, 찹쌀가루) or regular rice flour or all purpose flour
1 tablespoon sugar - optional but use 1-2 T if not using sweet onions

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Instructions

To avoid tearing, put the onions in icy cold water for about 30 minutes before peeling. Cut onion in half from the tip to the bulb end, and remove the outer skin. Place the onion half, cut side down, on a cutting board, and cut it lengthwise at a slight angle into 2 or 3 even wedges.
Dissolve the salt in 2 cups of water and pour over the onions. Let sit for about an hour, flipping them over half way through.
Whisk together the glutinous powder and 1/2 cup of water. Simmer over low heat, stirring occasionally, until it thickens to a thin paste. Let it cool. Then, mix all the seasoning ingredients in a large bowl.
Drain the onions from salt water. Rinse the onion in fresh water once, and drain well.
Add the onions, and toss everything well until the onion slices are evenly coated with the seasonings.
Throw in the optional scallion and/or garlic chives. Store the kimchi in an airtight container. Keep it at room temperature for a day, and then refrigerate. Onion kimchi can be eaten right away, but the flavor develops as it ferments over a week or two in the fridge.

Notes

A couple of tablespoons of vinegar in salt water can help remove the spicy bite of the onions. I don't find it necessary with Vidalia onions, but it will be helpful with more spicy onions.