This Korean condiment is made by fermenting seasonal veg with fish sauce and spices. Delicious eaten as a pickle, it’s also fantastic in a toasted cheese sandwich.
Makes 1 large jar
100g spring onions
115ml fish sauce
235ml water
2 tbsp rice flour
4 tbsp cayenne or Korean chilli powder
2 tbsp sugar
1 tbsp sesame seeds
3 tbsp minced garlic
2 tbsp minced ginger
1 Into a large bowl place the spring onions and fish sauce, and mix thoroughly; leave it all to sit
for an hour.
2 Put the water and rice flour into a small saucepan and heat, stirring, until it starts to boil. Remove from the heat and leave to cool.
3 When the mixture has cooled, add the cayenne or chilli powder, sugar, sesame seeds, garlic and ginger. Pour this over the spring onions and then use your hands (gloves are advised!) to make sure each onion is coated in the mixture.
4 Tie each onion into a knot and place it in a large sterilised jar, then tip over the rest of the sauce and seal. The jar should then be kept at room temperature. It will start to ferment almost immediately and can be eaten after a couple of days, but the flavour will develop over the next few weeks. Will keep in the fridge for up to three months.
Turn to page 34 for more onion recipes from Lia Leendertz.
More from the May issue:
More preserving recipes:
