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Pickled onions are a simple Korean-style side dish made with onions and a sweet, tangy soy sauce brine.

This recipe is very easy because the brine follows a simple ratio: water, soy sauce, vinegar, and sugar. Once you know the ratio, you can easily adjust the amount depending on how many onions you want to pickle.

These Korean pickled onions are crisp, sweet, salty, and refreshing. They pair especially well with grilled meat, Korean BBQ, fried foods, rice bowls, and everyday Korean meals.

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What are Korean Pickled Onions?

Korean pickled onions are onions preserved in a soy sauce-based vinegar brine.

They are commonly served as a side dish with grilled pork belly, beef, chicken, Korean BBQ, and rich or oily foods.

The sharpness of the onion becomes milder after soaking in the brine, while the texture stays crisp and refreshing.

Unlike fermented kimchi, this is a quick pickle. It does not require long fermentation and can be enjoyed after chilling in the refrigerator for about one day.

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Recipe Information

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Resting Time: 1 day recommended

Servings: 4

Difficulty: Easy

Cuisine: Korean

Main Ingredient: Onion

Best Served As: Korean side dish or Korean BBQ side dish

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Ingredients

Main Ingredients

2 onions

Pickling Brine

1 cup water

1/2 cup sugar

1/2 cup vinegar

1/2 cup soy sauce

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Pickling Brine Ratio

The basic ratio for this recipe is:

Water 2 : Soy Sauce 1 : Vinegar 1 : Sugar 1

This means that if you want to make a larger batch, simply increase the amount while keeping the same ratio.

For example:

• 2 cups water
• 1 cup soy sauce
• 1 cup vinegar
• 1 cup sugar

This simple ratio makes the recipe easy to remember and easy to scale.

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Ingredient Notes

Onion

Use fresh, firm onions.

Yellow onions, white onions, or sweet onions all work well.

Cut the onions into bite-sized pieces so they are easy to eat and absorb the brine evenly.

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Soy Sauce

Soy sauce gives the pickles their salty and savory flavor.

Regular Korean soy sauce or all-purpose soy sauce works well for this recipe.

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Vinegar

Vinegar gives the pickled onions their refreshing tangy flavor.

Regular white vinegar is commonly used, but rice vinegar can also work.

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Sugar

Sugar balances the saltiness of the soy sauce and the acidity of the vinegar.

It also helps create the classic sweet-and-sour flavor of Korean pickled vegetables.

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Water

Water softens the strength of the soy sauce and vinegar.

This keeps the brine balanced and not too salty or too sour.

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How to Make Korean Pickled Onions

Step 1: Prepare the Onions

Peel the onions.

Cut them into bite-sized pieces.

Place the cut onions into a clean glass jar or airtight glass container.

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Step 2: Make the Pickling Brine

In a pot, add:

• 1 cup water
• 1/2 cup sugar
• 1/2 cup vinegar
• 1/2 cup soy sauce

Stir lightly.

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Step 3: Boil the Brine

Place the pot over medium-high heat.

Bring the brine to a full boil.

Once it boils, turn off the heat.

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Step 4: Pour the Hot Brine Over the Onions

Carefully pour the hot brine directly over the prepared onions.

The brine should be poured while it is still hot.

This helps the onions stay crisp while allowing the flavor to absorb well.

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Step 5: Cool and Refrigerate

Let the container cool at room temperature.

Once cooled, cover with a lid and store in the refrigerator.

For the best flavor, let the onions sit for at least one day before eating.

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Step 6: Serve

Serve chilled as a side dish.

These pickled onions are especially delicious with grilled meat, Korean BBQ, rice, and savory Korean dishes.

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Pro Tips

Use the 2:1:1:1 Ratio

The easiest way to remember this recipe is:

2 parts water, 1 part soy sauce, 1 part vinegar, 1 part sugar.

Once you know this ratio, you can make any amount you want.

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Pour the Brine While Hot

Pouring the hot brine over the onions helps keep them crisp.

It also helps the onion absorb the seasoning faster.

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Use a Glass Container

A glass jar or glass airtight container is best because the brine contains vinegar and soy sauce.

Avoid using containers that may absorb strong smells or stain easily.

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Let It Rest for One Day

You can technically eat the onions after they cool, but they taste much better after one day in the refrigerator.

The flavor becomes more balanced as the onions absorb the brine.

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Adjust to Your Taste

If you prefer a sweeter pickle, add a little more sugar.

If you prefer a sharper taste, add a little more vinegar.

If you prefer a less salty version, reduce the soy sauce slightly and add a bit more water.

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What to Serve with Korean Pickled Onions

Korean pickled onions pair well with:

• Korean BBQ
• Grilled pork belly
• Bulgogi
• Galbi
• Grilled chicken
• Fried chicken
• Suyuk
• Jeyuk Bokkeum
• Bibimbap
• Rice bowls
• Fried rice
• Grilled fish
• Rich or oily foods

They are especially good with meat because the sweet and tangy brine cuts through heaviness and refreshes the palate.

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Storage Tips

Store the pickled onions in an airtight glass container in the refrigerator.

They are best eaten within 1 to 2 weeks.

Always use clean utensils when taking onions out of the jar.

If the brine becomes cloudy, smells unusual, or the texture changes unpleasantly, discard it.

For the best texture, keep the onions refrigerated and serve them cold.

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Frequently Asked Questions

Can I eat pickled onions right away?

You can eat them after they cool, but they taste better after resting in the refrigerator for one day.

This gives the onions time to absorb the brine.

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Why do I need to pour the brine while hot?

Hot brine helps the onions stay crisp and absorb flavor more quickly.

It also slightly softens the sharp raw onion taste.

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Can I use red onions?

Yes.

Red onions can be used, but they may change the color of the brine slightly.

They also give a slightly different flavor.

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Can I add chili peppers?

Yes.

You can add sliced green chili peppers, red chili peppers, or Cheongyang chili peppers for a spicy version.

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Can I reduce the sugar?

Yes.

You can reduce the sugar slightly, but the flavor will become sharper and less balanced.

The sweetness helps balance the soy sauce and vinegar.

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Can I reuse the brine?

It is not recommended to reuse the brine repeatedly.

For the cleanest flavor and safest storage, make a fresh batch when making new pickles.

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How long do Korean pickled onions last?

They usually keep well in the refrigerator for about 1 to 2 weeks.

The texture is best during the first several days.

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Final Thoughts

Korean pickled onions are one of the easiest side dishes you can make with just onions, soy sauce, vinegar, sugar, and water.

The simple 2:1:1:1 brine ratio makes this recipe easy to remember and easy to adjust.

Crisp, sweet, tangy, and savory, these pickled onions are perfect with Korean BBQ, grilled meat, rice bowls, and everyday Korean meals.

If you want a quick Korean side dish that refreshes the palate and pairs beautifully with rich foods, this Korean pickled onion recipe is a perfect choice.

Yeolmu Kimchi is a refreshing Korean kimchi made with young summer radish greens, onion, red chili peppers, garlic, ginger, fish sauce, salted shrimp, and a light flour paste.

It has a bright, clean, slightly spicy, and refreshing flavor. Unlike napa cabbage kimchi, Yeolmu Kimchi is lighter and often enjoyed during warm weather because of its crisp texture and cool, refreshing taste.

This kimchi tastes delicious with steamed rice, noodles, bibimbap, and Korean soups. After fermenting for 1 to 2 days at room temperature, it develops a deeper, tangier flavor and becomes even better chilled.

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What is Yeolmu Kimchi?

Yeolmu Kimchi is a Korean kimchi made with young radish greens.

The word “yeolmu” refers to young summer radish greens, and “kimchi” refers to Korean fermented seasoned vegetables.

Yeolmu Kimchi is especially popular in spring and summer. It is lighter, fresher, and more refreshing than many heavier kimchi varieties.

It can be eaten as a side dish, mixed into bibimbap, or served with cold noodles such as bibim guksu or naengmyeon.

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Recipe Information

Prep Time: 40 to 60 minutes

Cook Time: 5 minutes

Total Time: About 1 hour

Servings: 6 or more

Difficulty: Easy to Moderate

Cuisine: Korean

Main Ingredient: Young summer radish greens

Best Served As: Korean kimchi side dish

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Ingredients

Main Ingredients

1.4kg trimmed young summer radish greens

3/4 cup coarse salt

3 cups water for salting

1/2 large onion, sliced

1 handful green onion, chopped

For the Blended Mixture

1 onion

1/2 medium apple

5 red chili peppers

Flour paste

For the Flour Paste

1 cup water

1 tbsp flour

1/2 cup water for mixing the flour

Seasoning Ingredients

4 tbsp minced garlic

1/2 tbsp minced ginger

6 to 7 tbsp gochugaru

3 tbsp Korean plum extract

5 tbsp fish sauce

3 tbsp salted shrimp

Salt, to taste

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Ingredient Notes

Young Summer Radish Greens

Young summer radish greens are tender, crisp, and slightly peppery.

They are more delicate than napa cabbage, so handle them gently after salting and rinsing.

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Coarse Salt

Coarse salt is used to lightly wilt and season the radish greens.

Do not rub the greens too aggressively, or they can become bruised and soft.

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Flour Paste

Flour paste helps the seasoning stick to the greens.

It also supports fermentation and gives the kimchi a smoother texture.

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Apple

Apple adds natural sweetness and a clean fruity flavor.

It helps balance the saltiness from the fish sauce and salted shrimp.

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Red Chili Peppers

Fresh red chili peppers add color, freshness, and mild heat.

They also make the kimchi sauce taste lighter and more refreshing than using only gochugaru.

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Fish Sauce and Salted Shrimp

Fish sauce and salted shrimp add deep umami flavor.

They are essential for creating a rich, traditional kimchi taste.

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Korean Plum Extract

Korean plum extract adds sweetness and mild acidity.

It helps round out the flavor of the kimchi seasoning.

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How to Make Yeolmu Kimchi

Step 1: Trim and Wash the Radish Greens

Trim the young summer radish greens.

Remove any damaged or yellow leaves.

Wash them gently under running water to remove dirt.

Drain lightly.

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Step 2: Salt the Radish Greens

Place the radish greens in a large bowl or basin.

Sprinkle coarse salt between the layers.

Pour in about 3 cups of water.

Let them salt for 40 minutes to 1 hour.

During this time, turn the greens gently once or twice so they salt evenly.

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Step 3: Make the Flour Paste

Bring 1 cup of water to a boil in a small pot.

In a separate bowl, mix 1 tablespoon of flour with 1/2 cup of water until smooth.

Pour the flour mixture into the boiling water.

Stir continuously and cook until slightly thickened.

Remove from heat and let it cool completely.

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Step 4: Prepare the Blended Mixture

Cut the onion and apple into large pieces.

Add them to a blender with 5 red chili peppers and the cooled flour paste.

Blend until smooth.

This mixture becomes the fresh and slightly sweet base of the kimchi seasoning.

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Step 5: Prepare the Vegetables

Thinly slice 1/2 large onion.

Chop the green onion.

Set them aside.

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Step 6: Make the Kimchi Seasoning

In a large mixing bowl, add the blended mixture.

Add:

• 4 tbsp minced garlic
• 1/2 tbsp minced ginger
• 6 to 7 tbsp gochugaru
• 3 tbsp Korean plum extract
• 5 tbsp fish sauce
• 3 tbsp salted shrimp

Mix well until the seasoning is evenly combined.

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Step 7: Rinse the Salted Radish Greens

After salting, rinse the radish greens about 2 times in clean water.

Be gentle while rinsing so the greens do not become damaged.

Drain well.

Too much remaining water can make the kimchi seasoning watery.

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Step 8: Mix the Radish Greens with the Seasoning

Place the drained radish greens in a large bowl.

Add the prepared kimchi seasoning.

Gently mix until the greens are evenly coated.

Do not mix too roughly, because young radish greens are delicate.

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Step 9: Add Onion and Green Onion

Add the sliced onion and chopped green onion.

Mix gently again.

Taste the seasoning and adjust with salt if needed.

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Step 10: Store and Ferment

Transfer the Yeolmu Kimchi to an airtight container.

Press it down lightly to remove large air pockets.

Leave it at room temperature for 1 to 2 days.

Once it begins to ferment and tastes slightly tangy, store it in the refrigerator.

Serve chilled.

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Pro Tips

Handle the Greens Gently

Young summer radish greens are delicate.

Avoid rubbing, squeezing, or mixing too hard.

Gentle handling keeps the texture fresh and crisp.

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Do Not Oversalt

If the greens are salted too long, the kimchi can become too salty and soft.

Check the texture after 40 minutes.

The greens should be slightly wilted but not limp.

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Cool the Flour Paste Completely

Do not add hot flour paste to the seasoning.

Hot paste can affect the freshness of the vegetables and change the texture.

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Use Apple for Natural Sweetness

Apple gives the kimchi a cleaner sweetness than sugar alone.

It also helps the kimchi taste fresher after fermentation.

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Adjust the Final Seasoning with Salt

Fish sauce and salted shrimp add saltiness, but the final taste can vary depending on the vegetables.

After mixing, taste the seasoning and adjust with salt if needed.

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Ferment Before Refrigerating

Leaving the kimchi at room temperature for 1 to 2 days helps the flavor develop.

Once it tastes slightly tangy, move it to the refrigerator to slow the fermentation.

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What to Serve with Yeolmu Kimchi

Yeolmu Kimchi pairs well with:

• Steamed white rice
• Bibimbap
• Bibim Guksu
• Naengmyeon
• Kongnamul Guk
• Doenjang Jjigae
• Kimchi Jjigae
• Grilled fish
• Bulgogi
• Jeyuk Bokkeum
• Suyuk
• Korean BBQ

It is especially delicious when served cold with noodles or mixed into rice.

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Storage Tips

Store Yeolmu Kimchi in an airtight container in the refrigerator.

It will continue to ferment slowly as it sits.

For the freshest taste, enjoy it within 1 to 2 weeks.

As it becomes more sour, it is excellent for mixing with noodles or bibimbap.

Always use clean utensils when taking kimchi from the container.

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Frequently Asked Questions

Can I eat Yeolmu Kimchi right away?

Yes.

You can eat it right after making it, but it tastes better after fermenting for 1 to 2 days.

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How long should Yeolmu Kimchi ferment?

Leave it at room temperature for 1 to 2 days.

The exact time depends on room temperature.

When it tastes lightly tangy, move it to the refrigerator.

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Can I skip the flour paste?

You can, but the seasoning may not cling as well to the greens.

Flour paste helps create a smoother kimchi seasoning and supports fermentation.

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Can I use pear instead of apple?

Yes.

Korean pear or regular pear can be used instead of apple.

It will give the kimchi a softer, sweeter flavor.

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Why did my Yeolmu Kimchi become too salty?

The greens may have been salted too long, or too much fish sauce or salted shrimp may have been added.

Next time, reduce the salting time slightly and adjust the final seasoning more carefully.

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Why did my Yeolmu Kimchi become soft?

Young radish greens can become soft if they are oversalted or mixed too roughly.

Handle them gently and avoid salting for too long.

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Can I make Yeolmu Kimchi spicy?

Yes.

Add more gochugaru or extra fresh red chili peppers if you prefer a spicier kimchi.

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Final Thoughts

Yeolmu Kimchi is a refreshing Korean young radish green kimchi with a bright, clean, and lightly spicy flavor.

With young summer radish greens, onion, apple, red chili peppers, garlic, ginger, fish sauce, salted shrimp, gochugaru, and flour paste, you can make a delicious homemade kimchi that is perfect for warm weather.

The key is to salt the greens gently, use a flavorful blended seasoning, and let the kimchi ferment briefly before refrigerating.

If you want a light, crisp, and refreshing Korean kimchi, this Yeolmu Kimchi recipe is a perfect choice.

Musaengchae is a fresh Korean spicy radish salad made with thinly sliced radish, gochugaru, garlic, vinegar, fish sauce, sugar, and green onion.

This version is quick, simple, and does not require salting or waiting. You can make it in about 10 to 15 minutes, which makes it a perfect everyday Korean side dish.

The flavor is spicy, sweet, sour, savory, and refreshing. It goes especially well with steamed rice, grilled meat, bibimbap, Korean soups, and stews.

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What is Musaengchae?

Musaengchae is a Korean seasoned radish salad.

The word “mu” means Korean radish, and “saengchae” refers to a fresh, seasoned vegetable dish.

Unlike radish kimchi, Musaengchae does not need fermentation. It is usually mixed fresh and served right away.

This dish is popular because it is quick to make, affordable, crunchy, and full of bright flavor.

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Recipe Information

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 to 15 minutes

Servings: 6 or more

Difficulty: Easy

Cuisine: Korean

Main Ingredient: Korean radish

Best Served As: Korean side dish

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Ingredients

Main Ingredients

600g Korean radish

1 cup chopped green onion

Sesame seeds, to taste

Seasoning Ingredients

2 tbsp gochugaru

1 tbsp minced garlic

1 tbsp sugar

1 tbsp omija syrup or Korean plum extract

2 tbsp vinegar

2 tbsp fish sauce

Salt, to taste

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Ingredient Notes

Korean Radish

Korean radish is crisp, slightly sweet, and juicy.

For the best texture, slice it as thinly as possible. Thin radish strips absorb the seasoning quickly, which is important for this no-salting version.

You can peel the radish if you prefer a cleaner look, but leaving the skin on is also fine if the radish is well washed.

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Gochugaru

Gochugaru is Korean red pepper flakes.

It gives Musaengchae its red color and mild spicy flavor.

Mixing the radish with gochugaru first helps the radish become evenly coated and beautifully red.

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Fish Sauce

Fish sauce adds saltiness and umami.

It gives the salad a deeper Korean flavor than salt alone.

You can use anchovy fish sauce or sand lance fish sauce.

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Vinegar

Vinegar gives Musaengchae its refreshing sour taste.

If you like a stronger tangy flavor, add a little more vinegar at the end.

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Omija Syrup or Plum Extract

Omija syrup or Korean plum extract adds sweetness and depth.

If you do not have either, you can use a little more sugar or cooking syrup.

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Green Onion

Green onion adds freshness and aroma.

Add it at the end and mix gently so the flavor stays fresh.

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How to Make Musaengchae

Step 1: Prepare the Radish

Wash the radish well.

Peel it if desired.

Cut the radish into very thin strips.

The thinner the radish is sliced, the faster it absorbs the seasoning.

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Step 2: Coat with Gochugaru

Place the sliced radish in a large mixing bowl.

Add 2 tablespoons of gochugaru.

Rub and mix the radish with the gochugaru until the radish turns evenly red.

This step helps the color and flavor spread through the radish.

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Step 3: Add Garlic, Sugar, Syrup, and Vinegar

Add:

• 1 tbsp minced garlic
• 1 tbsp sugar
• 1 tbsp omija syrup or Korean plum extract
• 2 tbsp vinegar

Mix well until the seasonings begin to coat the radish evenly.

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Step 4: Add Fish Sauce and Salt

Add 2 tablespoons of fish sauce.

Mix again.

Taste the radish and adjust the seasoning with salt.

If it tastes too mild, add a little more salt.

If you want it more tangy, add a little more vinegar.

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Step 5: Add Green Onion and Sesame Seeds

Add chopped green onion and sesame seeds.

Mix gently.

Do not overmix at this stage, or the radish may release too much water.

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Step 6: Serve

Transfer the Musaengchae to a serving dish.

Serve immediately for the freshest and crunchiest texture.

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Pro Tips

Slice the Radish Thinly

Thin radish strips absorb seasoning quickly.

This is especially important because this recipe does not salt the radish first.

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Mix Gochugaru First

Coating the radish with gochugaru before adding wet seasonings gives the salad a better red color.

It also helps the seasoning cling to the radish more evenly.

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Do Not Salt the Radish First

This recipe is designed to be quick.

Because the radish is sliced thinly and mixed directly with seasoning, there is no need to salt and drain it first.

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Adjust the Sourness

If you like a brighter, more refreshing flavor, add a little more vinegar.

If you prefer a softer taste, keep the vinegar amount as written.

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Serve Fresh

Musaengchae tastes best right after mixing.

Over time, the radish releases water and the texture becomes softer.

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What to Serve with Musaengchae

Musaengchae pairs well with:

• Steamed white rice
• Bibimbap
• Bulgogi
• Jeyuk Bokkeum
• Grilled pork belly
• Suyuk
• Doenjang Jjigae
• Kimchi Jjigae
• Miyeokguk
• Kongnamul Guk
• Korean BBQ
• Fried egg

It is especially good as a topping for bibimbap because it adds crunch, spice, and acidity.

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Storage Tips

Store leftover Musaengchae in an airtight container in the refrigerator.

It is best eaten within 2 to 3 days.

The radish will release water as it sits, so mix it lightly before serving again.

For the best texture, enjoy it fresh on the day it is made.

Freezing is not recommended.

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Frequently Asked Questions

Can I make Musaengchae without salting the radish?

Yes.

This recipe is made without salting the radish first.

The key is to slice the radish thinly so the seasoning absorbs quickly.

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Can I use regular radish instead of Korean radish?

Yes, but the flavor and texture may be slightly different.

Korean radish is usually sweeter, juicier, and crunchier.

If using regular radish, taste and adjust the sugar, vinegar, and salt as needed.

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Is Musaengchae spicy?

It is mildly spicy.

You can reduce the gochugaru for a milder version or add more if you prefer it spicier.

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Can I use soy sauce instead of fish sauce?

You can, but the flavor will be different.

Fish sauce gives Musaengchae a deeper and more traditional Korean flavor.

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What can I use instead of omija syrup or plum extract?

You can use more sugar, honey, or cooking syrup.

Plum extract gives a cleaner sweet-and-sour flavor, but the recipe still works without it.

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Why did my Musaengchae become watery?

Radish naturally releases water after being mixed with salt, fish sauce, and vinegar.

This is normal.

For the crunchiest texture, serve it soon after making it.

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Final Thoughts

Musaengchae is one of the easiest Korean radish side dishes you can make at home.

This no-salting version is fast, fresh, crunchy, and ready in about 10 to 15 minutes.

With Korean radish, gochugaru, garlic, vinegar, fish sauce, sugar, green onion, and sesame seeds, you can make a spicy, sweet, sour, and savory Korean banchan that goes perfectly with rice.

If you want a quick Korean side dish that is refreshing, flavorful, and easy enough for everyday meals, this Musaengchae recipe is a perfect choice.

Gamja Jorim is a classic Korean potato side dish made by braising potatoes in a sweet and savory soy sauce glaze.

This version is especially chewy and flavorful because it is made without adding extra water. Instead, the potatoes are first mixed with sugar, oligosaccharide syrup, and plum extract. As the potatoes rest, they naturally release moisture, creating just enough liquid for braising.

The result is glossy, chewy, sweet, salty, and deeply satisfying Korean soy-braised potatoes that pair perfectly with steamed rice.

What is Gamja Jorim?

Gamja Jorim means Korean braised potatoes.

The word “gamja” means potato, and “jorim” refers to a Korean cooking method where ingredients are simmered or braised in a seasoned sauce.

Gamja Jorim is one of the most popular Korean banchan, or side dishes. It is commonly served in Korean home meals, lunch boxes, and casual restaurants.

This dish is usually made with potatoes, soy sauce, sugar, syrup, sesame oil, and sesame seeds. It is simple, affordable, and very comforting.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Difficulty: Easy
• Cuisine: Korean
• Main Ingredient: Potato
• Best Served As: Korean side dish

Ingredients

Main Ingredients

• 3 potatoes
• 1 tbsp oligosaccharide syrup or corn syrup
• 1 tbsp sugar
• 1 tbsp Korean plum extract
• 2 1/2 tbsp soy sauce
• A small amount of green onion
• Sesame oil, to taste
• Sesame seeds, to taste

Ingredient Notes

Potatoes

Use firm potatoes that hold their shape well.

Cutting the potatoes into similar-sized cubes helps them cook evenly.

Oligosaccharide Syrup

Oligosaccharide syrup adds sweetness and gives the potatoes a glossy finish.

You can use corn syrup or Korean cooking syrup instead.

Sugar

Sugar helps draw moisture out of the potatoes before cooking.

This is what allows the potatoes to braise without adding water.

Korean Plum Extract

Korean plum extract adds a gentle sweetness and a slightly fruity depth.

If you do not have it, you can replace it with a little more syrup or sugar.

Soy Sauce

Soy sauce gives the dish its salty and savory flavor.

Start with 2 tablespoons, then add more near the end if needed.

Sesame Oil

Sesame oil is added at the end for aroma.

Do not add it too early because the fragrance is best when added after cooking.

How to Make Gamja Jorim

Step 1: Cut the Potatoes

Peel the potatoes and cut them into bite-sized cubes.

Try to keep the pieces similar in size so they cook evenly.

Step 2: Soak the Potatoes

Place the cut potatoes in cold water for about 10 minutes.

This removes excess starch and helps prevent the potatoes from becoming too sticky.

Rinse and drain well.

Step 3: Add Sweeteners First

Place the drained potatoes in a bowl.

Add:

• 1 tbsp sugar
• 1 tbsp oligosaccharide syrup
• 1 tbsp Korean plum extract

Mix well so the potatoes are evenly coated.

Let them sit for about 10 minutes.

During this time, the potatoes will naturally release moisture.

This liquid becomes the base for braising, so there is no need to add water.

Step 4: Start Cooking

Transfer the potatoes and the liquid they released into a pot.

Turn the heat to medium.

Cover with a lid and cook for about 5 minutes.

Step 5: Stir Gently

After 5 minutes, open the lid.

Gently stir the potatoes so they do not stick to the bottom.

Be careful not to break them.

Step 6: Add Soy Sauce

When the potatoes are about 80% cooked, add soy sauce.

Start with 2 tablespoons first.

Continue simmering until the potatoes absorb the sauce and the liquid reduces.

Taste near the end and add the remaining 1/2 tablespoon soy sauce if needed.

Step 7: Reduce the Sauce

Continue cooking while gently shaking the pot from time to time.

Avoid stirring too aggressively because the potatoes can break apart.

Cook until the sauce becomes thick and glossy.

Step 8: Add Green Onion

Add chopped green onion near the end.

Simmer briefly until the green onion softens slightly and blends into the sauce.

Step 9: Finish with Sesame Oil and Sesame Seeds

Turn off the heat.

Add a little sesame oil and sprinkle sesame seeds over the potatoes.

Mix gently once more.

Step 10: Serve

Transfer the Gamja Jorim to a serving dish.

Serve warm, at room temperature, or chilled.

Pro Tips

Do Not Add Water

The key point of this recipe is to let the potatoes release their own moisture.

Sugar, syrup, and plum extract draw out natural liquid from the potatoes, creating a thicker and more flavorful glaze.

Soak the Potatoes First

Soaking removes excess starch.

This helps the potatoes keep their shape and prevents the sauce from becoming too cloudy.

Add Soy Sauce Later

If soy sauce is added too early, the potatoes may become too salty before they are fully cooked.

Add it when the potatoes are about 80% cooked.

Shake the Pot Instead of Stirring Too Much

Potatoes can break apart easily.

Instead of stirring hard, gently shake the pot while reducing the sauce.

Adjust the Soy Sauce to Taste

The size and starchiness of potatoes can vary.

Start with less soy sauce and add more near the end if needed.

What to Serve with Gamja Jorim

Gamja Jorim pairs well with:

• Steamed white rice
• Kimchi
• Bulgogi
• Jeyuk Bokkeum
• Suyuk
• Doenjang Jjigae
• Miyeokguk
• Korean rolled omelet
• Grilled fish
• Roasted seaweed

It is also a great side dish for lunch boxes because it tastes good even at room temperature.

Storage Tips

Store leftover Gamja Jorim in an airtight container in the refrigerator.

It will keep well for up to 3 days.

You can eat it cold, at room temperature, or lightly reheated.

If reheating, warm it gently in a pan over low heat.

Add a very small splash of water only if the glaze is too thick.

Frequently Asked Questions

Can I make Gamja Jorim without plum extract?

Yes.

You can replace plum extract with a little more syrup or sugar.

The flavor will be slightly different but still delicious.

Why is this recipe made without water?

The potatoes release moisture after being mixed with sugar, syrup, and plum extract.

That natural liquid helps create a thicker and more flavorful sauce.

Why are my potatoes breaking apart?

They may have been stirred too much or cooked too long.

Cut the potatoes into even pieces and gently shake the pot instead of stirring aggressively.

Can I use baby potatoes?

Yes.

Baby potatoes work very well for Gamja Jorim.

You may need to increase the cooking time slightly depending on their size.

Is Gamja Jorim spicy?

No.

This version is not spicy. It is sweet, salty, savory, and slightly nutty.

Can I make this ahead of time?

Yes.

Gamja Jorim is a great make-ahead side dish and keeps well in the refrigerator for a few days.

Final Thoughts

Gamja Jorim is one of the easiest and most comforting Korean potato side dishes.

This no-water method makes the potatoes chewy, glossy, and full of sweet-savory flavor.

With just potatoes, soy sauce, sugar, syrup, plum extract, green onion, sesame oil, and sesame seeds, you can make a simple Korean banchan that tastes perfect with rice.

If you want an easy Korean side dish that is affordable, satisfying, and great for meal prep, this Gamja Jorim recipe is a perfect choice.

Kkaennip Kimchi is a flavorful Korean side dish made with fresh perilla leaves layered with a savory, spicy, slightly sweet soy-based seasoning sauce.

Each perilla leaf is coated with a mixture of soy sauce, fish sauce, gochugaru, garlic, onion, carrot, green onion, plum extract, and sesame seeds. The result is bold, aromatic, salty, sweet, and deeply satisfying.

This Korean perilla leaf kimchi is often called a “rice thief” in Korea because it tastes so good with hot steamed rice.

What is Kkaennip Kimchi?

Kkaennip Kimchi means Korean perilla leaf kimchi.

The word “kkaennip” means perilla leaf, and “kimchi” refers to Korean seasoned or fermented vegetables.

Unlike napa cabbage kimchi, Kkaennip Kimchi does not require long fermentation. It can be eaten right away, but the flavor becomes deeper after resting in the refrigerator.

Perilla leaves have a unique herbal, slightly minty, and earthy aroma. When they are layered with spicy soy seasoning, they become one of the most addictive Korean side dishes.

Recipe Information

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Servings: 6 or more
• Difficulty: Easy
• Cuisine: Korean
• Main Ingredient: Perilla leaves
• Best Served With: Steamed rice

Ingredients

Main Ingredients

• 80 to 100 perilla leaves
• 1 onion
• 1/2 carrot
• 5 green onions or chives
• 5 garlic cloves
• Sesame seeds, to taste

For the Seasoning Sauce

• 10 tbsp soy sauce
• 3 tbsp fish sauce
• 2 tbsp oligosaccharide syrup or corn syrup
• 3 tbsp Korean plum extract
• 5 tbsp gochugaru

Ingredient Notes

Perilla Leaves

Perilla leaves have a strong herbal aroma and are commonly used in Korean cooking.

Choose fresh leaves that are green, fragrant, and not wilted.

Soy Sauce

Soy sauce creates the salty and savory base of the seasoning.

Because this recipe uses a generous amount, the sauce is meant to season many layers of leaves.

Fish Sauce

Fish sauce adds deep umami flavor.

It makes the kimchi taste richer and more traditional.

Gochugaru

Gochugaru gives the seasoning its red color and mild spicy flavor.

Use Korean red pepper flakes for the best result.

Plum Extract

Korean plum extract adds sweetness and depth.

If you do not have it, you can use a little more syrup or sugar, but plum extract gives a cleaner flavor.

Onion and Carrot

Thinly sliced onion and carrot add texture, sweetness, and freshness to the sauce.

They also help balance the saltiness.

How to Make Kkaennip Kimchi

Step 1: Wash the Perilla Leaves

Wash the perilla leaves carefully under running water.

Gently shake off excess water.

Place them in a strainer and let them drain well.

The leaves should be clean but not too wet before layering.

Step 2: Prepare the Vegetables

Thinly slice the onion.

Julienne the carrot.

Chop the green onions or chives.

Mince or finely crush the garlic.

If you like extra spice, you can also add thinly sliced red or green chili peppers.

Step 3: Make the Seasoning Sauce

In a mixing bowl, combine:

• 10 tbsp soy sauce
• 3 tbsp fish sauce
• 2 tbsp oligosaccharide syrup or corn syrup
• 3 tbsp Korean plum extract
• 5 tbsp gochugaru
• Minced garlic
• Sesame seeds

Mix well until everything is evenly combined.

Step 4: Add the Vegetables to the Sauce

Add the sliced onion, carrot, green onion, and optional chili peppers to the seasoning sauce.

Mix well.

The vegetables should be evenly coated with the sauce.

Step 5: Layer the Perilla Leaves

Place 2 perilla leaves at a time into an airtight container.

Spread a small amount of seasoning sauce over the leaves.

Repeat the process:

• 2 perilla leaves
• A little seasoning sauce
• 2 more perilla leaves
• More sauce

Continue until all the perilla leaves are used.

Layering 2 leaves at a time helps prevent the kimchi from becoming too salty.

Step 6: Press Gently

After layering, gently press the leaves down with a spoon.

This helps the seasoning spread evenly.

Pour any remaining sauce over the top.

Step 7: Rest and Serve

You can serve Kkaennip Kimchi right away.

For deeper flavor, refrigerate it for a few hours before eating.

It tastes even better after the perilla leaves absorb the seasoning.

Pro Tips

Drain the Leaves Well

Too much water on the perilla leaves can dilute the seasoning.

After washing, drain them well before adding the sauce.

Layer Two Leaves at a Time

If you season each leaf one by one, the kimchi can become too salty.

Layering two leaves at a time creates a better balance.

Taste the Sauce First

Before layering, taste a small amount of the sauce.

If it tastes too salty, add more onion or a little extra syrup.

If it tastes too mild, add a small amount of soy sauce or fish sauce.

Use Fresh Perilla Leaves

Fresh perilla leaves have the best aroma.

Avoid leaves that are dry, yellow, or bruised.

Let It Rest

Kkaennip Kimchi can be eaten immediately, but resting it in the refrigerator helps the flavor become deeper and more balanced.

What to Serve with Kkaennip Kimchi

Kkaennip Kimchi pairs well with:

• Steamed white rice
• Korean BBQ
• Suyuk
• Bulgogi
• Doenjang Jjigae
• Kimchi Jjigae
• Grilled fish
• Fried egg
• Roasted seaweed
• Bibimbap

The easiest way to enjoy it is to place one seasoned perilla leaf over hot rice and eat it as a wrap.

Storage Tips

Store Kkaennip Kimchi in an airtight container in the refrigerator.

It will keep well for about 5 to 7 days.

The flavor becomes stronger as it rests.

If the seasoning becomes too salty over time, eat it with plenty of rice or use it as a topping for rice bowls.

Frequently Asked Questions

Can I eat Kkaennip Kimchi right away?

Yes.

You can eat it immediately after making it, but it tastes better after resting in the refrigerator for a few hours.

Is Kkaennip Kimchi fermented?

It can lightly ferment over time, but it is usually eaten as a quick seasoned kimchi.

It does not need long fermentation like napa cabbage kimchi.

Can I make it less salty?

Yes.

Layer two or three leaves at a time instead of seasoning every single leaf.

You can also add more onion or reduce the soy sauce slightly.

Can I make it without fish sauce?

Yes.

You can skip fish sauce and use more soy sauce, but the flavor will be less deep.

For a vegetarian version, use Korean soup soy sauce or a vegetarian fish sauce alternative.

How long does Kkaennip Kimchi last?

It usually keeps well in the refrigerator for 5 to 7 days.

The leaves will become softer and more flavorful over time.

Can I freeze Kkaennip Kimchi?

Freezing is not recommended.

Perilla leaves lose their texture after freezing and thawing.

Why is my Kkaennip Kimchi too salty?

Too much sauce may have been added between the leaves.

Next time, layer 2 leaves at a time and use a smaller amount of seasoning.

Final Thoughts

Kkaennip Kimchi is one of the easiest and most flavorful Korean side dishes you can make at home.

With fresh perilla leaves and a simple spicy soy-based seasoning, you can create a bold and aromatic banchan that goes perfectly with steamed rice.

The combination of soy sauce, fish sauce, gochugaru, garlic, plum extract, onion, carrot, and sesame seeds makes every bite savory, spicy, slightly sweet, and deeply satisfying.

If you want a quick Korean side dish that instantly makes rice taste better, this Kkaennip Kimchi recipe is a perfect choice.

Oi Muchim is a quick Korean spicy cucumber salad made with fresh cucumbers, onion, gochujang, gochugaru, vinegar, garlic, sesame oil, and sesame seeds.

It is crunchy, spicy, sweet, tangy, and refreshing. This easy Korean cucumber side dish takes only about 10 minutes to make and pairs perfectly with rice, grilled meat, noodles, and Korean stews.

The key to making delicious Oi Muchim is lightly salting the cucumbers first, then squeezing out the excess moisture before mixing them with the sauce. This keeps the cucumbers crisp and prevents the salad from becoming watery.

What is Oi Muchim?

Oi Muchim means Korean seasoned cucumber salad.

The word “oi” means cucumber, and “muchim” refers to a Korean seasoned side dish that is mixed with sauce or seasoning.

Oi Muchim is a popular Korean banchan, or side dish. It is often served with rice, Korean BBQ, grilled fish, spicy stews, and noodle dishes.

Unlike cucumber kimchi, Oi Muchim is usually made quickly and eaten fresh.

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 4
• Difficulty: Easy
• Cuisine: Korean
• Main Ingredient: Cucumber
• Best Served As: Korean side dish

Ingredients

Main Ingredients

• 2 cucumbers
• 1/2 onion

For the Sauce

• 1 tbsp gochujang
• 1 tbsp gochugaru
• 1 tbsp sugar
• 1 tbsp oligosaccharide syrup or corn syrup
• 1/2 tbsp minced garlic
• 1 tbsp soy sauce
• 1.5 tbsp vinegar
• 1 tbsp sesame oil
• 1 tbsp sesame seeds

Ingredient Notes

Cucumber

Use fresh, firm cucumbers for the best crunch.

Korean cucumbers, Persian cucumbers, or English cucumbers all work well.

Onion

Onion adds a light sharpness and sweetness.

Slice it thinly so it blends well with the cucumber.

Gochujang

Gochujang is Korean red chili paste.

It gives the salad a deep spicy and savory flavor.

Gochugaru

Gochugaru adds a bright red color and clean chili flavor.

Using both gochujang and gochugaru gives the sauce better depth.

Vinegar

Vinegar gives this cucumber salad its refreshing tangy flavor.

It balances the sweetness and spice.

Sesame Oil

Sesame oil adds a nutty aroma.

Add it to the sauce for a richer Korean flavor.

How to Make Oi Muchim

Step 1: Slice the Cucumbers

Wash the cucumbers well.

Slice them into round pieces.

Keep the slices thick enough to stay crunchy.

Step 2: Lightly Salt the Cucumbers

Place the sliced cucumbers in a bowl.

Sprinkle a small amount of salt over them.

Let them sit briefly while you prepare the sauce.

This step helps remove excess moisture and gives the cucumbers a better crunchy texture.

Step 3: Make the Sauce

In a mixing bowl, combine:

• 1 tbsp gochujang
• 1 tbsp gochugaru
• 1 tbsp sugar
• 1 tbsp oligosaccharide syrup or corn syrup
• 1/2 tbsp minced garlic
• 1 tbsp soy sauce
• 1.5 tbsp vinegar
• 1 tbsp sesame oil
• 1 tbsp sesame seeds

Mix well until the sauce is smooth and evenly combined.

Step 4: Drain the Cucumbers

Gently squeeze the salted cucumbers to remove excess water.

Do not crush them too hard.

Removing moisture helps the sauce stick better and keeps the salad from becoming watery.

Step 5: Add the Onion

Thinly slice the onion.

Add the onion to the cucumbers.

Step 6: Mix with the Sauce

Add the prepared sauce to the cucumbers and onion.

Mix gently until everything is evenly coated.

Taste and adjust if needed.

If you prefer a more tangy flavor, add a little more vinegar.

If you prefer it sweeter, add a little more sugar or syrup.

Step 7: Serve

Transfer the Oi Muchim to a serving plate.

Sprinkle extra sesame seeds on top if desired.

Serve immediately for the best crunchy texture.

Pro Tips

Salt the Cucumbers Briefly

You do not need to salt them for a long time.

A short salting while preparing the sauce is enough.

Squeeze Out the Water

This is the most important step.

If the cucumbers are too watery, the sauce will become diluted.

Serve Fresh

Oi Muchim tastes best right after mixing.

The cucumbers will continue to release water as they sit.

Slice the Onion Thinly

Thin onion slices mix better with the cucumbers and sauce.

If your onion tastes too strong, soak it briefly in cold water before using.

Adjust the Sweet and Sour Balance

Oi Muchim should taste spicy, sweet, sour, and savory.

Adjust the vinegar and sugar to match your taste.

What to Serve with Oi Muchim

Oi Muchim pairs well with:

• Steamed white rice
• Korean BBQ
• Suyuk
• Bulgogi
• Jeyuk Bokkeum
• Kimchi Jjigae
• Doenjang Jjigae
• Bibim Guksu
• Grilled fish
• Korean fried chicken

It is especially good with rich or spicy Korean dishes because the cucumber adds freshness and crunch.

Storage Tips

Oi Muchim is best eaten fresh.

If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day.

The cucumbers will release more water over time, so the texture may become softer.

For best results, mix the sauce with the cucumbers right before serving.

Frequently Asked Questions

Can I make Oi Muchim ahead of time?

It is best made right before serving.

You can prepare the sauce in advance, but mix it with the cucumbers just before eating.

Do I have to salt the cucumbers?

Salting is recommended because it removes excess moisture and improves the texture.

However, if you are in a hurry, you can skip it and serve the salad immediately.

Is Oi Muchim spicy?

It is mildly to moderately spicy.

You can reduce the gochugaru or gochujang for a milder version.

Can I use English cucumber?

Yes.

English cucumber works well because it has a mild flavor and crisp texture.

Can I make this without gochujang?

Yes, but the flavor will be lighter.

You can use more gochugaru, soy sauce, vinegar, sugar, and sesame oil for a simpler version.

Why did my cucumber salad become watery?

Cucumbers naturally release water.

To prevent this, lightly salt the cucumbers and squeeze out the moisture before mixing with the sauce.

Final Thoughts

Oi Muchim is one of the easiest and most refreshing Korean cucumber side dishes.

With just cucumbers, onion, and a simple spicy sweet-and-sour sauce, you can make a crunchy Korean banchan in only 10 minutes.

The combination of gochujang, gochugaru, vinegar, garlic, sesame oil, and sesame seeds creates a bright and flavorful cucumber salad that goes well with almost any Korean meal.

If you want a quick Korean side dish that is spicy, tangy, sweet, and refreshing, this Oi Muchim recipe is a perfect choice.