How to Make Onion Pickles, Sautéed Onions, and How to Store Them

Onions are used in a wide variety of dishes. Regardless of East or West, onions serve as an ingredient in many types of cuisine. They are even added to kimchi to enhance its sweetness. Characterized by the presence of allicin, which provides a spicy kick, onions are unique for offering both sweet and spicy flavors simultaneously. We introduce recipes for super simple sautéed onions, as well as how to make onion pickles (jangajji).

How to Store Onions

Storing onions is not as difficult as one might think. It is best to keep them in a mesh bag without sealing them, hanging them in a cool, well-ventilated place.

Making Onion Pickles and Sautéed Onions

After preparing the ingredients for onion pickles, sterilize and dry a pickling jar using boiling water. Cut the prepared onions and green chili peppers into bite-sized pieces. Place garlic and green chili peppers into the prepared jar, then mix 1 cup of dark soy sauce, 2 cups of brewed vinegar, and 2 cups of sugar to create the onion pickle seasoning. After dissolving the sugar well, pour in the soy sauce mixture and let it mature at room temperature for 1 to 2 days. We also introduce the versatile sautéed onion recipe introduced by Baek Jong-won. He recently revealed this recipe through his YouTube channel 'Paik's Cuisine.' Cut the onions in half and slice them thinly. Pour cooking oil into a coated frying pan and add the onions. After 10 minutes, the onions will wilt. At this point, stir the onions well. This is the caramelization process that enriches the sweetness of the onions. Sauté over high heat for 10 to 20 minutes until moisture is released, then continue sautéing over medium heat for about 40 minutes. Once the color has completely turned brown, turn off the heat.