Korean Pickled Onion
Ingredients:
Onion ---------------------------------- 3 Pcs
Korean Green peppers ------- 3 Pcs
Licorice Root --------------------- 3 slices
Red Date/Jujube --------------- 2 Pcs
Leek ---------------------------------- 1 Stalk
Dried Red Pepper -------------- 1 Pcs
Korean Soy Sauce ------------- 1 Cup
White Vinegar ------------------- 1 Cup
Sugar -------------------------------- 1 Cup
Water ------------------------------- 1 Cup
Plum Syrup ---------------------- 1 Tbsp
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我的C家廚房！Bon Appétit @Chris Wong Private Kitchen Cooking Channel
Preparation:
1. Put the cut onion, Korean green pepper into a sterilized jar.
2. Prepare a sauce pan, put the Korean soy sauce, white vinegar, sugar, water, plum syrup, licorice root, red date, leek, dried red pepper in it.
3. Cook on medium low heat for 8 - 10 minutes.
4. Pour the sauce into the onion jar.
5. Close the lid and put in under room temperature for one day. Then we can store it in the fridge.
Enjoy
韓式醬漬洋蔥
材料：-
洋蔥(切塊) - 3個
青陽辣椒(切細) - 3隻
甘草 - 3片
紅棗 - 2粒
大蔥 - 1棵
乾紅辣椒 - 1隻
韓式醬油 - 1杯
白醋 - 1杯
糖 - 1杯
水 - 1杯
梅子液 - 1湯匙
1. 將洋蔥塊、青陽辣椒放入已消毒之玻璃瓶內備用。
2. 鍋內加入韓式醬油、白醋、糖、水、梅子液、甘草、紅棗、大蔥、乾紅辣椒，燒開後，中小火煮8-10分鐘；然後注入玻璃瓶內，放於室溫一天，然後置於冰箱內儲存便可。醬漬洋蔥雪凍後即可享用。
小貼士：-
1. 醬油、水、白醋和糖，為最基本的醬漬材料。如果想有更具風味的醬漬汁底，可隨個人喜好加入紅棗、甘草、大蔥、梅子液、乾辣椒等材料，使味道更豐富。
2. 保存期約1個月多。餘下之醬漬汁可重新添加適當之醬油、水、糖和白醋，煮滾後，便可從新醬漬其他食材。
