Onion Kimchi

Cultural background

Onion kimchi is less common than regular napa cabbage kimchi but is great for accompanying various dishes due to its crunchy texture and spicy flavor. It is often used as a home-cooked side dish.

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파김치 · pa-gimchi

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Chonggak Kimchi

총각김치 · chonggak-kimchi

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Nabak Kimchi

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콩나물김치 · Kong-na-mul-gim-chi

Kimchi made by mixing bean sprouts and napa cabbage kimchi, characterized by its crunchy texture and spicy taste. The sour flavor intensifies as fermentation progresses, and it is used as a side dish or as an ingredient for stews.

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Goes well with

Ingredients

How it's made

1. 1Wash the onions thoroughly and cut them into appropriate sizes.
2. 2Mix red pepper powder, fermented seafood sauce, and garlic to make the seasoning.
3. 3Coat the onions evenly with the seasoning.
4. 4Ferment at room temperature for about a day, then store in the refrigerator.

Nutrition

* Estimated values per serving.

Allergens

Not suitable for vegan diets as it contains fermented seafood sauce.

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How to eat it