Love jjajangmyeon? Don’t forget to pair it with this for better health

AI generated image by The Korea Times

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Korean Chinese dishes like jjajangmyeon (noodles in black bean sauce), tangsuyuk (sweet and sour pork) and kkanpunggi (spicy fried chicken) are popular choices for lunch breaks or weekend dining. While tasty, these foods are often greasy and less than ideal for health. If avoiding them isn’t an option, nutrition experts recommend pairing them with raw onions to offset some of the negative effects.

Onions are made up of about 90 percent water, but they are rich in compounds beneficial to health. According to the Rural Development Administration, onions contain quercetin, chromium, allicin and glutathione.

Quercetin, a type of polyphenol with antioxidant properties, helps prevent cholesterol from accumulating in blood vessels and inhibits the oxidation of cholesterol in the bloodstream. This is why eating onions can reduce the risk of arteriosclerosis and support cardiovascular health.

Allicin in onions promotes the release of nitric oxide, which relaxes blood vessels and lowers blood pressure. It also helps dissolve fibrin inside blood vessels, which may reduce the risk of stroke. Meanwhile, chromium plays a role in maintaining glucose balance by improving insulin sensitivity, which supports stable blood sugar levels.

Onions also contain glutathione, which assists the liver in breaking down fats and can help relieve hangover symptoms.

While the best approach is to avoid greasy or highly spiced foods, eating onions alongside them may reduce potential side effects.

How to store onions properly

Because onions are high in water content, improper storage can cause them to spoil quickly. Avoid sealing them in plastic bags, as this traps moisture and accelerates decay. For longer storage, place onions in a mesh bag and keep them in a cool, well-ventilated area.

Peeled or partially used onions, however, should be stored in airtight containers in the refrigerator’s vegetable compartment. Nutritionists also recommend against pre-chopping onions in bulk, as storing cut onions for extended periods causes their signature sharp flavor and nutritional components to diminish.

This article from Kormedi.com, Korea’s top health care and medical portal, is translated by a generative AI system and edited by The Korea Times.