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Yangpa kimchi (onion kimchi)
4.8 from 24 votes

Yangpa kimchi (onion kimchi)

A simple kimchi made with sweet onions

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

Ingredients

  • 3 pounds onion small, sweet variety such as Vidalia
  • 3 tablespoons sea salt See note, coarse; use 2 tablespoons if using fine table salt
  • 2 scallions or 2 ounces garlic chives, optional
Seasonings:
  • 1/3 cup gochugaru Korean red pepper powder; aka 고추가루
  • 2 tablespoons fish sauce
  • 2 tablespoons fermented shrimp or 2T more fish sauce, aka saeujeot, Korean salted and fermented shrimp
  • 1 tablespoon sweet rice flour or regular rice flour or all purpose flour, aka chapssal garu, 찹쌀가루
  • 1 tablespoon sugar optional; use 1-2 tablespoons if not using sweet onions

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Drain the onions from salt water. Rinse the onion in fresh water once, and drain well.
  5. Add the onions, and toss everything well until the onion slices are evenly coated with the seasonings.
  6. 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.