Yangpa Kimchi (Onion Kimchi) – Crispy, Spicy and Delicious Korean Dish
Onions are an important part of many cuisines around the world. It is a versatile vegetable that is readily available all year round. But freshly harvested onions in the spring are more tender, mildly sweet and have a special flavor. Yangpa Kimchi (양파김치) is a popular spring dish in Korea, made with onions and spices.
This kimchi is crispy, spicy and delicious. It is especially enjoyed with Korean BBQ dishes.
Which onions to use?
Any type of onion can be used to make kimchi, but mellow and mildly sweet onions work best, especially those used for salads.
My favorite onions are the small Vidalia onions grown in Georgia. These are usually available in 3-pound (about 1.3 kg) bags and have a mildly sweet taste.
When onions are soaked in salt, their pungency reduces and when the kimchi is ready, it becomes mildly sweet and tastes even better.
How to make onion kimchi?
Making yangpa kimchi is not very difficult. The hardest part is peeling and chopping the onions. If you feel irritation in the eyes while chopping onions, there is a small trick – soak the onions in ice cold water for 30 minutes and then peel them. This will reduce irritation in the eyes.
Next, cut the onion in half, remove the outer skin and then cut into 2-3 pieces at a slight diagonal angle. This way, each onion will make 4-6 pieces, depending on their size.
Why is it necessary to soak onions in salt beforehand?
- Since this is a kimchi, the onions need to be salted beforehand.
- The onion slices should be soaked in salt water for about an hour.
- This reduces their natural pungency and makes them more mild.
Other Ingredients and Seasonings
- Onion kimchi doesn’t require a lot of aromatic vegetables. But adding scallions or garlic chives adds a freshness to the color and flavor.
- I don’t use garlic or ginger in this kimchi, but you can if you like.
- As for condiments – kimchi is prepared with fish sauce and saeujeot – Korean salted and fermented shrimp.
- If you want to increase the sweetness of the onions, you can add a little sugar. If you are using sweet onions, then additional sweetness will not be required.
- If you want to make a vegetarian version, then use Korean Soup Soy Sauce instead of fish sauce and shrimp pickle.
Ingredients
Main Ingredients:
- 3 pounds small, sweet onions (like Vidalia)
- 3 tablespoons coarse sea salt (if using table salt, use 2 tablespoons)
- 2 green onions or 2 ounces garlic chives (optional)
Spices and Seasonings:
- 1/3 cup Gochugaru (Korean red pepper powder)
- 2 tablespoons fish sauce
- 2 tablespoons salted and fermented shrimp (Saeujeot) or 2 tablespoons more fish sauce
- 1 tablespoon sweet rice flour (Chapssal Garu) or regular rice flour/maida
- 1 tablespoon sugar (optional, add 1-2 tablespoons if the onions are not sweet)
How to Make (Instructions)
Prep the onions:
- To avoid irritation in the eyes while peeling the onions, soak them in cold water for 30 minutes.
- Then, slice the onions in half and remove the outer layer.
- Cut each half onion into 2-3 pieces at a slight diagonal angle, so that one onion has 4-6 pieces.
2. Soak the onions in salt water:
- Dissolve the salt in 2 cups of water and pour this water over the sliced onions.
- Soak for about 1 hour, turning the onions once in between.
3. Prepare the spices:
- Mix sweet rice flour and 1/2 cup water and cook it on low flame till it becomes a slightly thick paste.
- Let it cool, then combine all the spices in a large bowl.
4. Mix the onions in the seasoning:
- Remove the onions from the salt water, and rinse once with fresh water and drain well.
- Add the onions to the prepared spice mixture and mix well, so that every piece is completely coated with the spices.
5. Add the green onions/chives and store:
- Now add the green onions or garlic chives (if using).
- Store the kimchi in an airtight container.
- Keep it at room temperature for 1 day, then store in the refrigerator.
- Kimchi can be eaten immediately, but the real flavor develops after 1-2 weeks, when it is well fermented.
Conclusion
Yangpa kimchi is a great Korean side dish, which is crispy, tangy and mildly sweet. It can be served with BBQ, rice and Korean dishes.
FAQs:
What is Kimchi Ssambap?
Kimchi Ssambap is a Korean dish where rice is wrapped in kimchi leaves, often with additional fillings like meat, seafood, or vegetables.
You need which ingredients for preparing Kimchi Ssambap?
Kimchi Ssambap combines traditional Korean food elements which consist of fermented kimchi combined with cooked rice and sesame oil and sesame seeds accompanied by optional choices of meat and tofu or mushrooms.
What type of kimchi is best for Ssambap?
Napa cabbage kimchi is the most commonly used, but you can experiment with other varieties like mustard leaf kimchi or radish kimchi.
Can I make Kimchi Ssambap vegetarian?
Yes! You can use tofu, mushrooms, or seasoned vegetables as fillings instead of meat.