How was everyone’s Christmas celebrations? My husband and I had our Christmas lunch with our family a couple of weeks ago, so all we’re doing is relaxing over this festive season.
We have had the joy of cooking three roasts with all the trimmings over Christmas and I’m sure you’ve all worked hard over the past couple of weeks preparing amazing dishes for your loved ones too. That’s why these pickled onions are the perfect addition to any dish for this festive season – mix everything together and watch the magic happen. That way you get more time to spend with family & friends.
Our beautiful friends Karen and Andrew threw a Christmas get-together a couple of weeks ago, which we had a beautiful day catching up with people we don’t usually get to see too much throughout the year. Everyone had to bring something to share and we were asked to bring steaks.
How can I liven up a couple of pieces of meat to make them outstanding?
Thoughts of Argentinean steak – lots of rock salt rubbed into the steaks before cooking then slicing them into strips for finger food – ran through my mind. But why not stick to what I know best, Asian flavours! So I came up with Korean marinated steaks (bulgogi) topped with Korean pickled onions, what could be better!
These Korean pickled onions are perfectly balanced with sweet & sour, salty & spicy note while being an amazingly tasty and versatile condiment that everyone will keep coming back for seconds! Enjoy these pickled onions on all sorts of barbequed or cold meats, with curries or even enjoyed with your Korean bibimbap or rice dishes. My friends even enjoy these onions on their toast for breakfast!
I came across these Korean pickled onions and was inspired by Zen Kimchi’s Korean onion relish, when I was hoping to find that little bit of something extra to compliment the grilled steak perfectly. OMG!! Everyone was in heaven and couldn’t get enough!
Enjoy this super delicious easy recipe where you’ll enjoy putting these onions on everything!
TIPS:
Usually raw onions repeat on me but these pickled onions didn’t affect my tummy at all!
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Rice vinegar and rice wine vinegar are two different things. They do different things when using them so please don’t get confused or substitute one for the other. Check out this article on the two vinegars.
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If you have a dry sherry, you can substitute that for the Shaoxing wine.
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Most of us have mustard in our pantry/fridge. You could also use wasabi paste or jarred minced horseradish.
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These pickled onions get better over time. After three weeks, the flavours are absolutely amazing!
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The onions I used came from my brother-in-laws veggie patch and were bigger than my hand!
INGREDIENTS:
3 extra large (1kg) brown onions, cut in half then sliced thinly
¼ cup light soy sauce
½ cup rice vinegar
¼ cup + 1 tablespoon Shaoxing wine
3 tablespoons jarred minced garlic
2 tablespoons chilli paste
1½ tablespoons Hot English mustard
METHOD:
Place all ingredients into a large mixing bowl.
Mix all ingredients together until well combined.
Cover with glad/cling wrap, ensuring the glad wrap sits on the onions.
Leave the pickled onions out at room temperature for 3-6 hours, out of direct sunlight.
After 3-6 hours, spoon the onion mixture into jars and place in the fridge over night.
Enjoy at room temperature on some of your favourite meats or toasted bread as a canapé.
Miss Food Fairy 
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