Korean Pickled Green Onion

Name: Korean Pickled Green Onion
Yield: 4 servings
Cuisine: Korean
Ingredients: large green onions 400 g; soy sauce 200 ml; water 200 ml; vinegar 120 ml; sugar 100 g; garlic 4 ea; dried chili 2 pcs

Leftover water weakens the brine, so cut 400 g large green onions into 5 cm lengths, drain them on a rack for about 20 minutes, and let the sterilized jar dry completely. Boil 200 ml soy sauce, 200 ml water, 120 ml vinegar, and 100 g sugar for just 1 minute, cool it for about 5 minutes, and pour it over the onions packed upright with 4 garlic cloves and 2 halved dried chilies, pressing down any piece that floats. Refrigerate once the jar has cooled completely and serve after 2 days.

Quick answer

Total time: At least 2 days 26 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Two days in a soy and vinegar brine take the raw sting out of large green onions and leave only their mellow onion fragrance behind.

The recipe leans on the white and pale green sections, which stay crisp after pickling.

Ingredients

servings

IngredientAmount

garlic4 ea

dried chili2 pcs

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Instructions

6 steps

1

Choose 400 g of firm large green onions, focusing on the white and pale green sections, and cut them into 5 cm lengths.

Rinse well, then drain on a rack for about 20 minutes so surface water does not dilute the brine.
2

Sterilize a glass jar with boiling water, then let it dry completely.

Check that the inside is dry before packing, because leftover moisture weakens the brine and can shorten how well the pickle keeps.
3

Pack the dried onion pieces upright in the jar with as few gaps as possible.

Tuck in 4 garlic cloves and 2 dried chilies cut in half between the pieces so their aroma spreads evenly through the pickle.
4

Add 200 ml soy sauce, 200 ml water, 120 ml vinegar, and 100 g sugar to a pot.

Stir over medium heat until the sugar dissolves, then boil for just 1 minute once bubbles rise around the edges.
5

Take the brine off the heat and cool it for about 5 minutes.

When it is no longer steaming strongly, pour it into the jar and press any floating onion down with a clean utensil until fully submerged.
6

Seal the jar and let it cool completely at room temperature before refrigerating.

After 2 days, serve when the onion has darkened slightly and the raw sharpness has mellowed, especially alongside grilled pork belly or other rich meat.