Ingredients
Scale
- 2 large onions
- 2 tbsp cooking oil
- 2 dl (¾ cup) sake
- 2 tbsp butter
- 2 garlic cloves, chopped
- 2 ½ dl (1 cup) beef stock
- ½–1 tbsp gochujang
- 1 tbsp miso
- 1 tbsp honey
To Serve
- Mashed potatoes
- Parsley, chopped, for garnish
Instructions
- Cut out a thick slice from the middle of each onion. Save the remaining parts for another dish.
- Heat the cooking oil in a frying pan over medium heat. Sear the onion slices on both sides until golden brown, making sure they do not burn.
- Add the sake and let it reduce for a few minutes.
- Add the butter and chopped garlic, and let cook for a few minutes until fragrant.
- In a separate bowl, mix the warm beef stock with the gochujang and miso until fully combined.
- Carefully remove the onions from the pan. Pour in the stock mixture, add the honey, and let it simmer for a few minutes.
- Return the onions to the pan and let everything simmer on low heat for about 10 minutes, until the onions are tender.
- Serve with mashed potatoes and garnish with chopped parsley. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes