Yoon Yi-ryeon's Onion Namul

• 1 medium onion
• 1 large green onion
• a pinch of salt (for blanching)
• 1.5–2 tbsp Jin-ganjang
• 0.5 tbsp maesil syrup
• 0.5 tbsp sesame oil
• 0.3 tbsp gochugaru (until pinkish)
• a pinch of whole sesame seeds
• a pinch of katsuobushi (if available)

Recipe 🍳

Cooking tips 💡

• If you blanch the onion too long, it loses moisture and releases a slippery mucilage that ruins the texture, so remove it while it still has crunch.
• The green part of the large green onion and the white color of the onion complement each other, enhancing the dish's visual appeal.
• Since this namul highlights the clean, sweet aroma of the onion itself, it's best not to add minced garlic.

Recommended for 🙋

• ⭐Those who want to use up a surplus of onions in a new and quick way.
• ⭐Those looking for a clean, mild vegetable side dish without oil, instead of greasy stir-fries or pancakes.
• ⭐Those who want a super simple basic side dish that takes about 15 minutes or less.