Baroo’s Rose Onion Pickles

Today, I have a Secret Recipe (below) from Baroo restaurant in Los Angeles. Baroo is the creation of chef Kwang Uh. The concept is a free-style experimental Korean-American kitchen that uses local, sustainable and organic ingredients. Whenever possible they use fermentation in their cooking techniques. One of the dishes using this technique is the rose onion pickles. These onion pickles make for a tasty snack or a great topping for sandwiches or salads.

You can also find some great pickle recipes on our forum.


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Baroo’s Rose Onion Pickles
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  • 1 (6-inch) piece of dashi kombu
  • 5 cups water
  • 1 cup shiitake mushrooms with stems, cleaned
  • 1 1/2 cups vegetable trimmings (such as from carrot, fennel, celery, radish, nappa cabbage)

Combine the kombu and water in a saucepan and bring to a simmer over medium heat. Remove the kombu and bring the liquid to a simmer. Remove from heat. Add the shiitake mushrooms and trimmings and simmer very gently for 5 minutes. Remove from heat and strain the solids, discarding them. This makes about 1 quart dashi, more than is needed for the remainder of the recipe. The dashi will keep, covered and refrigerated, up to 5 days.

Rose onion pickles:

  • 1 cup dark maple syrup
  • 2 cups white wine vinegar
  • 2 cups dry white wine, such as Sauvignon Blanc
  • 1 cup dashi
  • 1 tablespoon rose water
  • 2 teaspoons Sichuan peppercorns
  • 1 Thai lime leaf
  • About 2 tablespoons (28 grams) kosher salt
  • About 2 1/2 teaspoons (17 grams) sea salt
  • 2 1/2 pounds red onions (about 6), sliced into crescents
  1. In a nonreactive pot, combine the maple syrup, vinegar, wine, dashi, rose water, peppercorns and leaf. Whisk in the salts. Bring to a boil over high heat, and then remove from heat.

  2. Pour the hot liquid over the onions in a nonreactive container, and weight the onions down so they are completely submerged. Cover the container with cheesecloth or a towel, and keep in a cool, dry place for 1 to 2 days to quickly pickle the onions. Afterward, cover and refrigerate until ready to use.

  3. The pickles are best if used within 1 week, but will keep, covered and refrigerated, up to 1 month.

Serves 16

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Source: LA Times

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