Steamed

Steamed Recipes

189 recipes. Page 6 of 8

Hearty steamed and braised dish recipes

Korean Steamed Spicy Pork and Bean Sprouts

Spicy pork and bean sprouts, usually a stir-fry, are steamed in this version, which uses no oil and lets the gochujang and gochugaru seasoning come through more directly. As the sprouts wilt under the lid they release water that turns into a light broth and carries the seasoning into the pork shoulder, while their remaining crunch eases the heat. Spreading the meat thin and low over the sprouts lets it cook at the same pace throughout. The dish is served as soon as it is done, before the sprouts give off too much water and turn limp. Rice or thin somyeon noodles stirred into the leftover broth finish the pot.

Prep 20min Cook 20min 3 servings

Steamed Easy

Steamed Seasoned Soybean Leaves

Tender raw soybean leaves are stacked two or three at a time with a thin spread of soy and chili seasoning between them, steamed briefly, then peeled off one by one to wrap around a bite of rice. Steaming softens the coarse veins, and green plum syrup rounds off the saltiness of the soy so the grassy taste of the leaves still comes through behind the garlic and chili. It works warm or cooled as a side dish; the seasoning stays put between the layers.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 15min Cook 5min 2 servings

Steamed Medium

Korean Soy-Braised Black Beans

Each black soybean ends up lacquered in a thin, dark coat of soy sauce and syrup, with a chewy, nutty center. Soy sauce added before the beans are fully soft keeps them firm, so they simmer plain until no hard center remains. Once the brown sugar is stirred in, the heat stays low, because the sugar scorches on the bottom long before the beans have absorbed the seasoning. Corn syrup is added only when the liquid is nearly gone, which keeps the beans glossy and pliable instead of hard after they cool. Cooled completely before refrigerating, the beans hold their gloss, and kongjaban is a side dish to dip into over a couple of weeks.

🏠 Everyday

Prep 480min Cook 35min 4 servings

Steamed Easy

Korean Steamed Soybean Sprouts

With only 80 ml of water in the pot, the sprouts cook in trapped steam under the chili-soy seasoning rather than being blanched first and dressed afterward. That small amount of liquid is why the sprouts are drained but not shaken bone dry: a little surface water tops up that steaming liquid.

⚡ 20-Minute Recipes

Prep 10min Cook 10min 2 servings

Steamed Easy

Korean Steamed Whole Garlic

Steaming the peeled cloves for 8 minutes before they ever touch the sauce is what sets this apart from garlic simply braised in a pan. The cloves arrive in the soy and syrup already slightly translucent, so a short, gentle braise softens them through without burning the outside. Raw bite turns mellow and sweet, and each clove ends up glossy and intact, a small side to eat with rice or alongside grilled meat.

Prep 10min Cook 20min 2 servings

Steamed Easy

Korean Braised Pork with Garlic Scapes

With only half a tablespoon of gochujang against soy sauce and oyster sauce, this braise leans salty and savory rather than red and fiery. That small spoonful of chili paste has to dissolve fully into the soy and oyster sauce, or the pork and scapes end up unevenly seasoned. Lean pork tenderloin, sliced across the grain about 1 cm thick, stays tender through a short simmer while its juices enrich the sauce. Adding the garlic scapes only after the liquid has dropped by half lets them soak up that sauce and still keep their crunch and mild, sharp bite. Left too long they turn stringy, which is why the pan comes off the heat with a spoonful of glossy sauce left for the rice.

Prep 15min Cook 25min 2 servings

Steamed Easy

Korean Garlic Scape Anchovy Braise

The small anchovies are toasted in a dry pan and set aside, while the garlic scapes cook first in the soy glaze; the fish only returns for the last couple of minutes so it stays crisp-chewy instead of hard. Scapes are never blanched, which keeps them bright green with a snap at the center.

🍱 Lunchbox

Prep 15min Cook 18min 4 servings

Steamed Easy

Korean Soy-Braised Quail Eggs

Kelp flavors the soy broth only briefly and comes out before the eggs go in, since a long simmer turns it heavy and muddy. Whole garlic cloves braise alongside the quail eggs until soft and mellow, while a single Cheongyang chili joins in the final minutes to add a sharp edge without making the dish fiery. The eggs come out mahogany outside and seasoned toward the yolk, easy one-bite pieces for a lunchbox.

🍱 Lunchbox 🧒 Snacks for Kids

Prep 20min Cook 25min 4 servings

Steamed Easy

Braised Butterbur Stems

Butterbur stems are sharply bitter, so they are peeled, blanched and then soaked in cold water for a full hour; after that only a pleasant, faint bitterness remains. Braised slowly in kelp stock with soy sauce and a little syrup, the stems absorb the seasoning all the way through and come out salty-sweet with a glossy surface. Sliced red chili at the end adds more color than heat.

Prep 80min Cook 25min 4 servings

Steamed Medium

Korean Steamed Croaker (White Fish Radish Soy)

The croaker keeps its white flesh and mild flavor instead of tasting of soy because the soy sauce stays out of the pot until the radish is tender and only then gets stirred into the broth and spooned over the fish. Thick slices of Korean radish line the bottom, shielding the fish from direct heat and sweetening the liquid as they soften. Rice wine and thinly sliced ginger handle any fishiness, which is why the seasoning can stay this light. The green onion cooks for just 1 minute at the end to keep its aroma. Croaker has fine-grained, delicate flesh, and a gentle steam-braise rather than a hard boil keeps the pieces whole for a shared table of four.

Prep 20min Cook 30min 4 servings

Steamed Easy

Braised Korean Radish (Soy Garlic Slow-Cooked Side)

With nothing more than radish, soy sauce, sugar, and garlic, everything depends on cooking the thick 2 cm rounds through to the center. Covered first, then uncovered to reduce, the radish turns translucent at the edges and picks up the soy while its own sweetness rounds out the salt. A single green chili and a little sesame oil at the very end add a light kick and a nutty smell to an otherwise plain, everyday side.

Prep 12min Cook 30min 2 servings

Steamed Hard

Korean Steamed Beef with Radish Greens

Blanched radish greens, the leafy tops of Korean radish, soak up the pear-and-soy braising liquid from the beef and bring an earthy flavor with a slight chew. Short rib meat is soaked in cold water first to draw out blood, which keeps the sauce clean-tasting rather than murky. Pear juice adds a gentle fruit sweetness under the garlic and ginger, and the reduced sauce clings to both meat and greens, ready to spoon over rice.

Prep 25min Cook 70min 4 servings

Steamed Medium

Korean Braised Pork Back Ribs with Aged Kimchi

Sour, long-fermented kimchi and pork back ribs braise down together in one pot, so the first impression is tangy and savory before it is spicy. The riper the kimchi, the stronger its sourness and savory depth, which makes the state of the kimchi the biggest factor in how the dish turns out.

Prep 45min Cook 80min 4 servings

Steamed Medium

Korean Braised Beef with Dried Radish

Unlike the spicy, raw-dressed dried radish salad, this version braises rehydrated radish strips with thin slices of lean beef eye of round in a soy broth until chewy and lightly sweet. Drying concentrates the radish's sugar, and the strips drink up the braising liquid as they simmer. Soaking them in cold water for at least 20 minutes, until they spring back, sets up the right final texture.

🍱 Lunchbox

Prep 25min Cook 45min 4 servings

Steamed Medium

Korean Steamed Octopus (Whole Salted Radish Broth)

Holding the whole octopus by the head and dipping it into boiling water two or three times makes the legs curl inward into a neat shape for slicing and serving. Before that, coarse salt is rubbed firmly between the suckers to strip the slime; without that step an off smell lingers after cooking. It cooks for only about 15 minutes over a bed of radish and green onion, then rests under the lid, which keeps it chewy without turning tough. The water is kept at a quiet simmer the whole time, since a rolling, splashing boil makes octopus tougher. Instead of a spicy dipping sauce, slices are dipped in sesame oil mixed with salt, letting the octopus taste of the sea, and the plate works just as well with drinks.

🍺 Bar Snacks

Prep 20min Cook 25min 4 servings

Steamed Easy

Korean Braised Anchovy Side Dish

Made from the same tiny dried anchovies as crunchy myeolchi-bokkeum, this braise goes the other way: the fish soak up a soy and sugar syrup and stay moist and tender inside. The heat drops further near the end so they never dry out and turn hard, and as it cools, the glaze thickens around each anchovy.

Prep 8min Cook 15min 4 servings

Steamed Easy

Korean Anchovy & Shishito Braise

A couple of fork pricks in each shishito pepper keep them from bursting in the hot pan and let the soy and syrup glaze seep inside. The peppers are stir-fried on their own until glossy and lightly wrinkled, while the anchovies are toasted dry and only tossed back in for a quick glaze. You get nutty, salty anchovies against the mild green taste of the peppers.

Prep 10min Cook 12min 4 servings

Steamed Easy

Korean Steamed Tofu with Pollock Roe

Pollock roe is loosened with egg and water, spread thinly over slabs of firm tofu, and steamed until it sets like a soft savory custard. Firm tofu holds its shape in the steamer, and pressing out only the excess water, leaving the surface moist, keeps the slabs from cracking. Green onion and red chili go on near the end so their color stays bright.

Prep 12min Cook 15min 2 servings

Steamed Medium

New England Boiled Dinner

A whole cured brisket simmers for hours in plain water, and potatoes, carrots, turnips and cabbage join only for the last stretch. Buy raw corned beef meant for cooking, not canned meat or deli slices. Because curing keeps the meat pink even when done, color tells you nothing, and reaching the safe temperature does not mean the connective tissue has softened. The brisket is ready when a fork slides in easily. No salt or stock goes into the pot, because the beef seasons its own water, and brands differ enough that the broth needs tasting before it reaches the table.

Prep 25min Cook 255min 6 servings

Steamed Medium

Korean Stuffed Steamed Cucumber

Hollowed cucumber sections are packed with a filling of ground chicken, tofu, and carrot, then steamed upright so each piece has a crisp green shell around a soft, juicy center. Seasoning stays minimal, just soy sauce, garlic, and sesame oil, and steaming without oil keeps much of the cucumber's fresh aroma. Seon is a style of stuffed, steamed dish from Korean court cooking, and a little mustard sauce or vinegared soy alongside adds a sharp note.

Prep 30min Cook 15min 4 servings

Steamed Medium

Korean Spicy Steamed Squid

Thick-cut onion and green onion line the pot so the squid sits above the bottom while a gochujang and chili-flake sauce steams it from the top. Gochujang gives a thick heat that clings to each piece, and the flakes add a sharper spiciness over it. Compared with stir-fried squid, there is no oil, and the moisture the vegetables release loosens the sauce enough to spoon over rice. Because squid toughens quickly, the whole cook stays around ten minutes, ending when the flesh turns opaque and the edges curl slightly. Cutting the vegetables thick and spreading the squid out without overlapping pieces is what lets both finish properly in that short window.

Prep 18min Cook 12min 2 servings

Steamed Medium

Korean Braised Squid with Radish

Radish and squid cook at very different speeds, so the radish half-moons simmer in soy broth until nearly tender before the squid rings go in for a brief final braise. Chili flakes and gochujang give a clean, peppery heat, while the radish softens it with its own sweetness. What's left in the pan is a small amount of thick, spicy sauce that tastes of both squid and radish, good spooned over rice.

Prep 20min Cook 30min 4 servings

Steamed Hard

Korean Steamed Stuffed Squid

Squid bodies are packed with a filling of glass noodles, ground pork and the chopped tentacles, steamed, then left to cool a little before being cut into thick rounds. Each slice shows a white ring of squid around a dense mosaic of noodles, chives and carrot.

Prep 25min Cook 20min 3 servings

Steamed Easy

Braised Squid Sundae in Spicy Sauce

Thick slices of ojingeo sundae (squid stuffed with noodles and vegetables) are braised in a gochujang sauce until a thin, glossy red coat clings to each cut face. Rather than flipping the slices, spoon the sauce over them so the filling stays put; some cooks add tteokbokki rice cakes to the pan as well.

Prep 10min Cook 15min 2 servings