Korean Grilled Doenjang Onions
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Onion rings cut 2 cm thick are pinned through the side with toothpicks, and the layers stay together when turned.
Read more
Doenjang (fermented soybean paste), gochujang, perilla oil and garlic are loosened with two tablespoons of water into a brushable sauce, which goes on thinly from the first flip onward.
Ingredients
Instructions
- 1
Peel the 2 onions and slice them into 2 cm rings.
Push skewers or toothpicks through the sides so the layers stay together and the rings do not fall apart when flipped.
- 2
In a bowl, mix 1.5 tablespoons doenjang, 0.5 tablespoon gochujang, 1 teaspoon minced garlic, 1 tablespoon perilla oil, and 2 tablespoons water until smooth enough to brush.
- 3
Once the doenjang and gochujang are evenly loosened with 2 tablespoons of water and thin enough to brush, grill without diluting the sauce further.
- 4
Preheat the grill pan over medium heat for 2 minutes, then add the onions and cook for 3 minutes.
Flip when the edges look translucent and light grill marks appear.
- 5
Brush a thin layer of sauce on the flipped side and grill for 3 more minutes.
If the doenjang darkens too quickly, lower the heat slightly and rebrush only dry spots.
- 6
Flip once more, brush with the remaining sauce, and grill for 2 to 3 minutes.
When the onions are tender but still hold their shape, finish with sliced green chili and ground sesame.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Soy Pickled Onions
onion, green chili
Korean Miyeok Julgi Jangajji (Seaweed Stem Pickles)
onion, green chili
Korean Soy-Marinated Soybean Leaves
onion, green chili