A Korean Chef Taught Me This Onion Trick! It’s So Delicious!

I spied this recipe at a Korean restaurant! I've never had onions so delicious! 📌 RECIPE: 3 onions 2 eggs Salt, to taste Black pepper, to taste 100 g (¾ cup) all-purpose flour 40 g (⅓ cup) cornstarch 100–120 ml (⅓–½ cup) cold water Green onions, to taste Olive oil, for frying For the Dipping Sauce: 2 tbsp soy sauce 2 tbsp olive oil 1 tsp rice vinegar 1 tsp honey 1 tsp sesame seeds 3 garlic cloves Green onions, to taste 👩‍🍳 INSTRUCTIONS: Slice 3 onions into half-rings, transfer them to a large bowl, and separate the slices with your hands. In a separate bowl, whisk 2 eggs. Add salt, black pepper, 100 g (¾ cup) flour, 40 g (⅓ cup) cornstarch, and 100–120 ml (⅓–½ cup) cold water. Mix thoroughly until smooth. Pour the batter over the onions and mix well. Finely chop the green onions and add them to the mixture. Heat olive oil in a frying pan. Shape the onion mixture into pancakes and fry on both sides until crispy and beautifully golden brown. To make the dipping sauce, combine 2 tbsp soy sauce with 2 tbsp olive oil. Add 1 tsp rice vinegar, 1 tsp honey, 1 tsp sesame seeds, and 3 minced garlic cloves. Add finely chopped green onions and mix well. 🥗 KOREAN-STYLE CUCUMBERS: Ingredients: 2 cucumbers Salt, to taste 1 tbsp olive oil 1 tbsp soy sauce 1 tsp rice vinegar 1 tsp brown sugar Sesame seeds, to taste Green onions, to taste Slice the cucumbers, season with salt, and mix well with your hands. Let them rest for 10 minutes so they release excess liquid. For the dressing, combine olive oil, soy sauce, rice vinegar, and brown sugar. Add sesame seeds and finely chopped green onions. Squeeze the excess liquid from the cucumbers, pour the prepared soy dressing over them, and mix well. Let them marinate for another 10 minutes. Serve these crispy Korean onion pancakes with the aromatic garlic soy dipping sauce and refreshing Korean-style cucumbers. Enjoy! 🧅