Steamed Recipes
151 recipes. Page 2 of 7
Jjim refers to Korean braised and steamed dishes cooked low and slow with rich seasoning. Galbi-jjim (braised short ribs), jjimdak (braised chicken), and haemul-jjim (spicy seafood) are holiday favorites, but they make impressive meals any day of the week.
Slow cooking allows the meat to become melt-in-your-mouth tender while the sauce penetrates every layer. A base of soy sauce, sugar, garlic, and sesame oil is all you need to build the signature sweet-savory glaze.
Korean Braised Chicken Feet
Dakbal-jjim braises chicken feet in a sauce built from gochujang, gochugaru, soy sauce, and sugar until the liquid reduces to a thick, glossy coating around each foot. As the skin and cartilage cook down over time, their collagen converts to gelatin and the feet develop a chewy, sticky texture that is the central appeal of the dish. Gochujang and gochugaru each bring heat from a different angle, one deep and fermented and the other bright and direct, while sugar introduces a caramel-like sweetness that balances the heat load. Cooking wine added early removes the gaminess specific to chicken feet. By the time the sauce has fully reduced it clings to every surface in a deep red glaze, and the finished feet carry both intense seasoning and a pronounced chew that makes them a natural pairing with cold beer or a bowl of rice.
Korean Dakbong Gochujang Jorim (Gochujang-Braised Chicken Drumettes)
Dakbong gochujang jorim is chicken drumettes braised with potato in a sauce made from gochujang, soy sauce, chili flakes, and oligosaccharide syrup. The meat surrounding the small bones turns dense and pleasantly chewy as it simmers, holding onto the thick, reduced sauce at every surface. Potato pieces soften in the braising liquid until starchy and tender throughout, absorbing the chili-soy base from the outside in. The oligosaccharide syrup wraps the gochujang heat in a shiny glaze that keeps you reaching for another piece. A stalk of green onion stirred in at the very end adds a sharp, pungent aroma that lifts the finished dish.
Korean Braised Beef Short Ribs with Kabocha
Danhobak-sogalbi-jjim is beef short ribs marinated in Korean pear juice, then braised with kabocha squash, radish, carrot, and onion in a soy-based sauce until deeply flavored. Pear juice works into the meat during marination, softening the muscle fibers and leaving a background fruit sweetness that comes through in the finished braise. Kabocha edges break down during cooking, releasing starchy flesh into the sauce and thickening it without any added starch. Radish and carrot spend the full braise in the soy sauce and absorb it thoroughly, becoming nearly as satisfying as the ribs themselves. A drizzle of sesame oil just before serving lifts the fragrance of the whole dish. This is a centerpiece preparation in Korean holiday and birthday cooking.
Korean Soy-Braised Deodeok Root
Deodeok-jorim is a Korean braised banchan made from deodeok root simmered in soy sauce, rice syrup, garlic, and sesame oil until each piece takes on a glossy, lacquered coating. The root's pronounced bitter-herbal aroma softens considerably as the sweet-salty glaze penetrates during cooking, while the interior stays dense and pleasantly chewy throughout. A single green chili stirred in near the end contributes a restrained background heat, and toasted sesame seeds with a final drizzle of sesame oil add a nutty dimension on top. Deodeok is a foraged mountain root prized for its earthy, slightly resinous character, and this preparation tames that wild quality just enough to make it approachable as a daily side dish. Paired with other vegetable banchan, it anchors the kind of traditional Korean table that prioritizes vegetables over protein.
Soy Braised Pork Back Ribs
Tender pork back ribs deeply infused with a sweet and salty soy sauce, a family favorite.
Korean Braised Pork Backbone
Deungppyeo-jjim is pork backbone braised with potato and green onion in a sauce built from doenjang, gochugaru, and soy sauce. After a long, slow simmer the meat tucked between the vertebrae and the cartilage separates from the bone without effort. Doenjang lays a deep, fermented underpinning to the broth while gochugaru brings a sharp, clean heat on top. The potatoes cook until they soften enough to fall apart at the press of a spoon, absorbing the thick, dark cooking liquid around them. Digging out the meat lodged between the bones is part of the pleasure, which is why the dish has long been a favourite pairing with soju. The rich, dense broth also makes it an easy choice for eating over a bowl of steamed rice.
Korean Braised Beef Knee Cartilage
Dogani-jjim is beef knee cartilage slow-braised with soy sauce, cooking wine, garlic, and ginger until the connective tissue turns completely tender and gelatinous. Hours of gentle simmering dissolve the collagen in the cartilage and tendons so each piece becomes jiggly and yielding, while the braising liquid reduces into a broth so rich it firms up like aspic when cooled. Onion and green onion mellow any off-flavors and add a quiet sweetness, and ginger keeps the finish clean. Before cooking, soaking the dogani in cold water for at least one hour to draw out the blood removes much of the gamey smell, and skimming the foam during the first stage of simmering is equally important. Long regarded in Korean traditional medicine and food culture as beneficial for joint health, this braised dish has been prepared since the Joseon period and remains especially popular in winter and among older generations.
Korean Jeju Style Pork Suyuk
Dombae-suyuk is a Jeju-style boiled pork dish made by simmering skin-on pork belly low and slow with doenjang, green onion, garlic, and ginger. The doenjang in the cooking water draws out the gamey odor specific to pork, leaving the meat clean and mild. A long, gentle boil renders the skin translucent and gives it a gelatinous, bouncy bite, while the interior fat layers become soft enough to melt against the tongue. Sliced thick and laid out at room temperature, each piece offers a layered contrast between the springy rind, the fatty middle, and the lean inner meat. Salted anchovy sauce or fermented shrimp paste served alongside is the traditional accompaniment -- the briny, fermented condiments cut through the richness and define the eating rhythm. The name comes from dombae, the Jeju word for cutting board, referring to the old practice of serving the meat directly sliced on the board.
Korean Steamed Sea Bream (Whole Fish with Soy Ginger Rice Wine)
Domi-jjim is a whole sea bream steamed with soy sauce, rice wine, and ginger. Sea bream is a firm-fleshed white fish with a naturally mild, clean taste, and steaming preserves its moisture and delicate texture far better than dry-heat methods. Rice wine and ginger remove any remaining fishiness from the flesh, leaving only a refined umami that speaks to the quality of the fish itself. Soy sauce is used sparingly as an understated seasoning that enhances without overpowering. Because the fish is steamed rather than roasted or pan-fried, the flesh stays supple and springs back with each bite. Bringing a whole fish to the table makes a strong visual impression, which explains its frequent appearance at holiday meals and formal gatherings. The finished dish is typically garnished with julienned scallion and red chili before a final drizzle of hot sesame oil.
Dongpo Pork (Chinese Soy-Braised Melt-in-Mouth Pork Belly)
Dongpo rou is a Chinese-style pork belly braised slowly in soy sauce, rice wine, sugar, ginger, and green onion until the fat turns translucent and the lean sections absorb a deep mahogany glaze. The belly is cut into thick five-centimeter squares and tied with kitchen twine so the layers stay together over the long cook. Searing the pieces briefly in hot oil before moving them to the braising liquid is not decorative; the Maillard reaction at the surface builds color and aroma that carry into the finished dish. Long cooking over low heat renders the fat layers meltingly soft, while the lean portions turn a deep mahogany from the soy and sugar. Rice wine drives off any porkiness and ginger sharpens the finish, though the dominant impression is a sweet, deeply savory richness. Named after the Song dynasty poet Su Dongpo, the dish is appreciated for the luxurious texture of the rendered fat as much as for its flavor. Reducing the braising liquid separately and spooning it over the finished pieces produces a glossy coat that makes the plated result visually striking.
Korean Braised Pollock (Frozen Pollock with Radish in Spicy Sauce)
Dongtae-jjim is frozen pollock braised with Korean radish and bean sprouts in a sauce built from gochugaru, soy sauce, garlic, and ginger. Using frozen rather than fresh pollock is intentional - the freeze-and-thaw cycle gives the flesh a firm, lightly spongy texture that holds together well through braising in the spicy broth. Radish absorbs the chili-laced liquid and turns sweet against the heat, while bean sprouts retain crunch and add a clean, refreshing aftertaste. The sauce reduces to a shallow pool at the bottom of the pot, and spooning it over steamed rice is the standard way to eat this cold-weather staple. The flavor deepens the longer the ingredients sit in the braising liquid.
Steamed Pork Ribs with Black Bean Sauce
Douchi paigu is a Chinese-style steamed pork rib dish where the ribs are marinated in fermented black beans, soy sauce, garlic, and Shaoxing wine, then coated with starch before going into the steamer. The fermented black beans carry a salty, complex savory depth that penetrates the meat throughout the marinating period. The starch coating forms a thin seal over the surface, locking in moisture so each piece stays tender rather than drying out under steam. Maintaining high heat throughout steaming is important - steady, vigorous steam circulates evenly and cooks the ribs through without drying them. Sesame oil is added just before serving to preserve its fragrance. Because the ribs are steamed rather than fried, the dish has a clean, light quality while still carrying the bold flavor of the fermented beans. Douchi paigu is one of the most recognized items on a dim sum menu.
Korean Steamed Tofu with Soy Sauce
Dubu-jjim is firm tofu steamed and topped with a seasoning sauce of soy sauce, gochugaru, chopped green onion, garlic, and sesame oil. Cutting the tofu into thick slabs before steaming lets heat penetrate evenly, producing pieces with slight resistance on the outside and a silky interior. The soy and chili sauce drizzled over the warm tofu seeps into each slice, delivering salty and mildly spicy flavors throughout. Sesame oil and seeds finish with a toasted aroma. Cooked without any added oil, it is a clean, protein-rich banchan that fits well on a vegetarian spread. Lightly salting the tofu before steaming draws out excess moisture, which allows the seasoning sauce to absorb more deeply and firms up the texture.
Korean Braised Tofu with Kimchi
Dubu-kimchi-jorim is firm tofu braised with well-fermented aged kimchi in a sauce of soy sauce, gochugaru, minced garlic, and a pinch of sugar. The sharp acidity of the aged kimchi mellows during braising while its deep, fermented flavor remains fully intact. The tofu absorbs the chili-stained braising liquid like a sponge, carrying the kimchi flavor into every bite. Sugar takes the edge off the sourness just enough, and sesame oil stirred in at the end ties all the flavors together. Pressing the tofu before cooking prevents excess moisture from diluting the sauce, and pan-frying the pieces until golden on both sides before braising creates a firmer surface that holds together better. This dish is an efficient way to use kimchi that has sat in the refrigerator for months, as the stronger the sourness, the better suited it is for braising. Adding thinly sliced pork shoulder deepens the flavor considerably. It goes best spooned generously over a bowl of hot steamed rice.
Korean Stuffed Tofu Steam
Dubu-seon is a traditional Korean court dish in which pressed and crumbled firm tofu is shaped around a seasoned filling of ground beef, rehydrated shiitake mushrooms, and carrot, then steamed until the filling sets. Squeezing out excess moisture from the tofu before shaping is essential - too much water causes the exterior to collapse during steaming and prevents the filling from binding properly. The filling is seasoned with soy sauce, sesame oil, minced scallion, and garlic so that the aromatics infuse into the surrounding tofu while it cooks. A garnish of julienned egg jidan, thin shreds of red chili, and water parsley is placed on top before serving, giving the otherwise pale dish a carefully composed color contrast that reflects its palace-cuisine origins. A dipping sauce of soy sauce, sesame oil, and a touch of vinegar accompanies the dish and complements its mild, clean flavor. Dubu-seon provides a high-protein, vegetable-rich bite in a single piece, making it suitable as a banchan or as a light accompaniment to drinks.
Korean Braised Pork Ribs
Dwaeji galbi-jjim is a Korean braised pork rib dish simmered in a soy sauce base with Korean radish, carrots, and onion. The ribs cook low and slow until the meat practically falls off the bone, absorbing the ginger- and garlic-infused braising liquid along the way. Soy sauce, sugar, and fermented depth from the ganjang build a savory-sweet profile without tipping into sweetness. The radish chunks turn translucent and soak up the seasoning, becoming as flavorful as the meat itself. Served with steamed rice, this is a hearty main course suited to cooler weather.
Korean Soy-Braised Pork Loin Strips
Dwaejigogi jangjorim is a Korean soy-braised pork dish made by simmering pork loin with whole garlic cloves, ginger, and cooking rice wine until the meat is completely tender. The pork is first boiled whole with enough water to fully submerge it, skimming the foam that rises to keep the braising liquid clean, then shredded along the grain and returned to the reduced soy liquid for a second round of simmering. Shredding along the grain rather than against it gives each strand more surface area to absorb the seasoned liquid, resulting in deeper, more even flavor throughout. The rice wine neutralizes the pork's gaminess from the start, while the whole garlic cloves soften completely during the long braise, turning mellow and spreadable. This dish keeps well refrigerated for several days and is typically served cold or at room temperature, making it a convenient banchan to portion out over multiple meals.
Korean Stuffed Fish Steam
Eoseon-jjim is a traditional Korean court dish in which sea bream fillet is topped with julienned oyster mushrooms, cucumber, and carrot, then wrapped in a thin egg crepe and steamed. Steaming keeps the fish flesh moist throughout while the vegetables hold a slight bite. A light seasoning of soy sauce and vinegar accents the mild sea bream with delicate acidity without overpowering it. Sesame oil is brushed on at the end for fragrance. The cross-section, when cut, reveals layered colors of vegetable and egg, making this dish as visually deliberate as it is carefully seasoned.
Korean Steamed Flounder (Whole Flatfish with Soy Garlic Sauce)
Gajami-jjim is a Korean steamed flounder dish prepared with a light soy sauce seasoning, onion, and green onion. Rice wine is added during cooking to neutralize any fishiness while keeping the flesh moist. The seasoning is restrained-soy sauce and garlic provide just enough flavor without masking the flounder's naturally mild, clean taste. With its soft texture and few bones, this dish works well as an everyday banchan alongside rice and soup.
Korean Braised Flounder with Radish
Gajami mu jorim is a Korean braised flounder dish in which flounder pieces and thick slices of Korean radish are cooked down together in a soy sauce and gochugaru broth until the liquid reduces to a concentrated, savory glaze. The radish absorbs the fat and juices released from the fish as it braises, soaking up the spicy seasoning until each slice becomes as flavorful and satisfying as the fish itself. Gochugaru and fresh Cheongyang chili provide a clean, penetrating heat, while soy sauce contributes deep umami and minced garlic adds a sharp aromatic backbone to the broth. Allowing the liquid to reduce until only a small amount remains thickens the sauce significantly, and spooning that concentrated braising liquid over plain steamed rice is one of the most common ways to finish the meal, with the sauce soaking into the grains and making it nearly impossible to stop eating. Flounder's naturally lean, delicate flesh, which pulls apart easily along the grain, pairs well with the extended braising method, which keeps the fish moist while infusing it with the bold seasonings. This combination of practical cooking technique and deep, satisfying flavor has made gajami mu jorim one of the most enduring everyday fish side dishes in Korean home cooking.
Korean Braised Eggplant and Tofu
Gaji dubu jorim combines eggplant and firm tofu braised together in a soy sauce and gochugaru seasoning. The eggplant soaks up the sauce and turns silky soft, while the pan-seared tofu holds its shape with a slight firmness on the outside. Garlic and green onion round out the flavor, creating a lightly spicy, umami-rich side dish. Salting the eggplant briefly before cooking draws out excess moisture so the pieces absorb the seasoning more deeply without falling apart during braising. Draining the tofu and pan-frying it on both sides before adding it to the sauce keeps the blocks intact and gives the surface a slightly chewy resistance against the tender eggplant. A practical vegetarian-friendly banchan that delivers both protein and vegetables without any meat.
Korean Braised Eggplant with Pork
Gaji dwaejigogi jorim is a Korean braised dish of eggplant and pork shoulder simmered in a soy sauce and gochugaru seasoning base. The pork slowly renders its fat into the eggplant as they cook together, giving the vegetable a rich, meaty depth. Cooking wine mellows the pork and removes any gamey notes, while the soy and garlic combination builds deep, layered flavor throughout the braise. Briefly stir-frying the eggplant in oil before braising coats the surface and helps it hold its shape while drawing the seasoning inward more effectively. A final drizzle of sesame oil finishes the dish with a nutty fragrance, and this recipe is at its best in summer when eggplants are in peak season with thin, tender skins.
Korean Steamed Eggplant with Seasoning
Steaming whole eggplants preserves the moisture trapped inside the purple skin, creating a silky and soft texture that sliced pieces cannot replicate. This traditional Korean side dish relies on the technique of tearing the cooked eggplant by hand along its natural grain rather than using a knife. The resulting irregular surface area allows the dressing of soy sauce, garlic, and red pepper flakes to cling effectively to every fiber. Sesame oil and toasted seeds contribute a nutty fragrance while sliced green onions provide a fresh finish to the light seasoning. Adding perilla powder increases the nuttiness, and incorporating canned tuna provides enough protein to serve the dish as a primary component of a meal. Adding minced cheongyang chilies into the sauce increases the heat for a spicier version. Since the preparation takes less than thirty minutes, it remains a common choice during hot summer months. The dish keeps its consistency well in the refrigerator for about twenty-four hours after cooling.
Korean Braised Eggplant with Shrimp
Gaji saeu jorim is a Korean braised side dish pairing eggplant with shrimp in a sauce of soy sauce and oyster sauce. Lightly stir-frying the eggplant in oil before braising coats the surface and prevents the slices from turning mushy, helping them hold their shape and develop a slight gloss as the sauce reduces. The natural umami from the shrimp combines with the dense savory character of the oyster sauce to deepen the overall flavor, and the eggplant draws all of that into its flesh as it braises slowly. Gochugaru adds a gentle warmth without masking the seafood, onion contributes background sweetness, and green onion lifts the aroma. The soft, juicy texture of the eggplant against the firm bounce of the shrimp gives the dish an appealing contrast, and the glossy dark sauce spooned over rice makes for a satisfying, complete meal with minimal effort.