Korean Grilled Doenjang Onions
Onions are sliced into 2 cm rings, secured with skewers, and grilled over medium heat while being brushed with a sauce of doenjang, gochujang, minced garlic, perilla oil, and water. Over eight to ten minutes of flipping and re-brushing, the onion's moisture evaporates and its natural sugars concentrate into pronounced sweetness, while the doenjang chars lightly at the edges to add a toasted, earthy note. Perilla oil softens the salt intensity of the doenjang, and a finish of sliced green chili and ground sesame layers in mild heat and nuttiness. At 146 calories per serving, this is a low-calorie side dish that also works as a light accompaniment to drinks.
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Instructions
- 1
Slice onions into 2 cm rings and secure with skewers or toothpicks.
- 2
Mix doenjang, gochujang, garlic, perilla oil, and water into a brushing sauce.
- 3
Place onions on a preheated grill pan and cook 3 minutes over medium heat, then flip.
- 4
Brush sauce on the flipped side and grill for another 3 minutes.
- 5
Flip once more, brush the remaining sauce, and cook 2-3 more minutes.
- 6
Top with sliced green chili and ground sesame before serving.
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