Western Recipes
662 recipes. Page 24 of 28
This category brings Western-style dishes - pasta, steak, risotto, gratin, and more - into the home kitchen. In Korea, "Western food" (yangsik) includes not only authentic European recipes but also Korean-adapted classics like donkatsu (pork cutlet) and hambak steak (Hamburg steak).
Shrimp and Grits
Shrimp and grits layers creamy, cheese-enriched grits beneath sauteed shrimp cooked in rendered bacon fat. The grits are whisked gradually into a mixture of boiling water and milk, then stirred frequently over low heat for about fifteen minutes until they reach a smooth, porridge-like consistency. Cheddar cheese and butter folded in at the end add richness and a slight tang. Bacon is rendered until crisp first, and its fat becomes the cooking medium for the shrimp, transferring smoky, salty depth into each piece. Paprika dusted over the shrimp before cooking contributes warm color and a mild earthy note. The shrimp should be pulled from the heat the moment they turn opaque - even a minute too long makes them rubbery.
Mille-Feuille
Mille-feuille stacks three flat sheets of crisp puff pastry with vanilla pastry cream between them. Roll the pastry to an even thickness, dock it closely with a fork, and bake it beneath parchment and a heavy tray. The weight controls uneven ballooning and produces level sheets that are easier to layer. Bake until the edges are deep golden and the surface feels dry, then cool the pastry on a rack so trapped steam cannot soften it. For the cream, whisk egg yolks with sugar and cornstarch, then add the warm milk gradually to prevent lumps and sudden curdling. Return the mixture to the pan and stir continuously over moderate heat until it becomes glossy and thick enough to hold a line. Butter and vanilla are mixed in off the heat, and plastic wrap is pressed directly onto the surface while the custard cools. Once both components are completely cool, cut the pastry into equal rectangles and pipe the cream evenly between three layers. Assemble close to serving time because the custard gradually transfers moisture to the pastry. Freshly assembled portions retain the clearest contrast between brittle, flaky sheets and smooth vanilla cream.
Shrimp Boil
Shrimp boil is a Southern American one-pot dish where ingredients are added to seasoned boiling water in stages according to their cooking time. Potatoes go in first and cook for about ten minutes, followed by corn on the cob and smoked sausage for another seven minutes, and shrimp last for just two to three minutes. This staggered approach ensures every component reaches the table properly cooked - potatoes tender, corn sweet and snappy, sausage heated through, and shrimp firm rather than rubbery. The drained pile is tossed with melted butter and fresh lemon juice, which adds richness and acidity on top of the paprika-seasoned broth. Traditionally served poured out onto newspaper for communal eating by hand.
Doenjang Maple Pull-Apart Bread
Doenjang maple pull-apart bread layers a butter-enriched yeast dough with a spread of doenjang, maple syrup, and more butter. Begin by mixing the flour, yeast, sugar, and salt evenly, then add warm milk and egg. Once the dry flour disappears, work in the room-temperature butter gradually and knead until the surface is smooth and a pulled section stretches thin. This developed dough can expand during proofing while still separating into soft sheets after baking. After the first rise, release excess gas gently and roll the dough into a thin rectangle. Spread the smooth doenjang mixture all the way to the edges, then cut pieces of similar size. Stack the pieces upright in the loaf pan with a little open space between them. That room allows the layers to expand during the second proof and in the oven without being compressed into one solid loaf. Bake until the top is browned and set, then rest the bread in the pan only briefly. The maple and doenjang filling becomes firmer as it cools, so turn the loaf out while it is still warm. Pulled along the formed layers, each piece carries the sweet maple and salty fermented soybean paste across its surface.
Shrimp Cocktail
Shrimp cocktail is an American appetizer where large shrimp are poached briefly in water seasoned with lemon and salt, then shocked immediately in ice water to halt cooking and lock in a firm, snappy texture. The poaching time is critical - two to three minutes is enough for the shrimp to turn pink and curl slightly, and any longer makes them tough. The cocktail sauce combines ketchup's sweetness, prepared horseradish's sinus-clearing heat, and Worcestershire sauce's fermented depth into a dip that elevates the clean, mild flavor of chilled shrimp. Resting the finished sauce in the refrigerator for at least ten minutes allows the flavors to meld while sharpening the horseradish's bite.
Miso Sesame Crackers
Miso sesame crackers combine white miso, sesame oil, and sesame seeds in a thin flour dough. Mix the sugar, baking soda, and salt through the flour first so these small quantities do not collect in isolated spots. In a separate bowl, loosen the miso with sesame oil and water until visible lumps disappear. This distributes the salty paste and sesame aroma evenly once the liquid meets the dry ingredients. Stir with a spatula until the dough looks shaggy, then press it briefly by hand only until it holds together. Fold in the sesame seeds without extended kneading; an elastic dough is harder to roll thin and can bake with a tougher texture. Place the dough between two sheets of parchment and roll from the center toward the edges, checking that the entire sheet is evenly thin. Remove the top sheet, cut squares, and dock each one closely with a fork so steam can escape instead of forming large bubbles. Watch the edge color during baking and rotate the tray if one side browns early. The crackers become fully crisp as they cool, with white miso providing savoriness and the sesame oil and seeds carrying the nutty finish.
Shrimp Creole
Shrimp Creole builds its flavor base from the Cajun holy trinity - onion, celery, and bell pepper - sauteed in olive oil until softened and sweet. Garlic and paprika go in next for thirty seconds to bloom their aromas before canned tomatoes are added and simmered over medium heat for eight minutes, reducing the liquid into a thick, fragrant sauce. The shrimp are stirred in only at the end and cooked for three to four minutes until just pink, preserving their tender bite. The tomato's natural acidity balances the paprika's smokiness, and a dash of hot sauce pushes the dish toward its authentic Louisiana character. Served ladled generously over steamed white rice, the sauce soaks into the grains and carries every layer of flavor.
Mocha Red Bean Cake
Mocha red bean cake combines cocoa and instant coffee in a moist batter with small portions of sweet red bean paste distributed through the middle. Sift the flour, cocoa, coffee, baking powder, and salt together, breaking up any coffee clumps so no isolated bitter spots remain. Whisk the eggs and sugar until evenly moistened, then add the milk and melted butter. Mix until streaks of fat disappear before introducing the dry ingredients. Fold from the bottom with broad strokes and stop when almost no dry flour remains; prolonged mixing can make the baked crumb heavy. Pour half the batter into the lined pan, then place the red bean paste in many small dots, extending the distribution toward the edges. One large mound can sink and create a dense patch in the center. Cover with the remaining batter and lightly rake the surface with a fork to form a rough pattern. Bake until the middle springs back gently, then cool before slicing so the cake holds its shape. Each portion carries cocoa and coffee throughout the crumb, with moist pockets of sweet bean paste interrupting the darker mocha flavor.
Shrimp Etouffee
Shrimp etouffee starts with a blonde roux - butter and flour stirred continuously over medium heat until the mixture turns light brown and smells faintly of toasted nuts. The Cajun trinity of diced onion, celery, and bell pepper is added directly to the roux, where the vegetables release moisture that loosens the paste and contributes sweetness. Chicken stock and paprika transform the mixture into a thick, velvety sauce with warm color and gentle spice. The shrimp go in during the final four minutes of cooking so they absorb the sauce's flavor without overcooking. Darkening the roux beyond light brown risks bitterness that overpowers the delicate shrimp. The finished dish is spooned over steamed rice, which absorbs the rich sauce.
Molten Lava Cake
Molten lava cake uses a dark chocolate and butter batter baked briefly at high heat so the outside sets while the center remains soft and flowing. Coat each ramekin thoroughly with butter and a thin layer of flour first; this preparation helps the delicate cakes release when inverted. Melt the chocolate and butter over gentle steam until smooth, then let the mixture cool briefly so it does not cook the eggs on contact. In a separate bowl, whisk the whole eggs, yolks, and sugar until the color lightens and most sugar grains disappear. Add the cooled chocolate gradually, keeping the mixture smooth, then fold in the flour only until no dry streaks remain. Divide the batter evenly among the prepared ramekins so the individual cakes bake at a similar rate. In the hot oven, watch for edges that look set while the center still jiggles slightly. Remove the cakes at that point and unmold them promptly, since residual heat continues to firm the middle. When cut open, the thin baked exterior gives way to a concentrated chocolate center that flows onto the plate.
Shrimp Po' Boy
Shrimp po' boy is a New Orleans sandwich built by breading shrimp in a sequence of flour, egg wash, and breadcrumbs, then frying at 170 degrees Celsius for two to three minutes until the coating turns deep golden and audibly crisp. Patting the shrimp completely dry before breading is essential - any residual moisture prevents the flour from adhering evenly and causes the crust to fall apart in the oil. A quick remoulade made from mayonnaise and chopped pickles provides a tangy, creamy contrast to the fried shrimp's richness. The baguette is split and warmed slightly so it stays sturdy enough to hold the filling without going soft. Layering shredded lettuce between the sauce and shrimp adds a cool, crisp texture that rounds out each bite.
Monkey Bread
Monkey bread is made by dividing a milk-and-butter yeast dough into small balls, coating each piece with melted butter and cinnamon sugar, and stacking them in a Bundt pan. Knead the dough until it feels smooth and less sticky, then let it complete its first rise. A fingertip indentation that returns slowly indicates that the dough is ready to divide. Make the balls similar in size so pieces near the outside and center of the pan bake at a comparable rate. Dip each one lightly in butter, roll it in the cinnamon mixture, and layer the coated pieces without compressing them. Small gaps give the dough room to expand during the second proof. Once the balls look puffy and begin to touch, bake until the top is deep golden and the butter and cinnamon sugar bubble around the edges. Rest the pan only briefly after baking. Melted sugar can firm against the pan as it cools, so invert the bread onto a plate while it is still warm. The individual pieces then pull away along their joined edges, combining a sticky cinnamon-coated surface with a soft bread interior.
Chaekkeut Seuteikeu (Sirloin Steak)
Sirloin steak is seasoned simply with salt and pepper, then seared in a smoking-hot pan for two to three minutes per side to build a deep brown crust through the Maillard reaction. Bringing the steak to room temperature for twenty minutes before cooking and patting the surface completely dry are both essential - cold, wet meat steams rather than sears, producing a pale, soft exterior instead of a caramelized shell. Once the crust is set, the heat is lowered and butter, crushed garlic, and rosemary are added to the pan for basting, which layers aromatic richness onto the already flavorful surface. Resting the steak on a cutting board for five minutes after cooking allows the muscle fibers to relax and reabsorb their juices, so slicing produces clean cuts rather than a pool of liquid on the plate.
Mugwort Chestnut Crumble Bars
Mugwort chestnut crumble bars use one butter dough in two ways: a pressed mugwort base and small crumbs scattered over a smooth chestnut filling. Line the square pan into the corners and leave enough parchment above the rim to lift the cooled slab without cracking it. Beat the butter and brown sugar until slightly lighter, then incorporate the egg without letting the mixture separate. Add the cake flour, mugwort powder, and salt, folding with cutting motions only until almost no dry flour remains. Press part of this dough evenly across the bottom, checking that the corners are as thick as the center. Mash the cooked chestnuts with the measured milk to form the middle layer, then spread it thinly without dragging up the base. Break the remaining mugwort dough into pea-sized pieces with your fingertips and distribute them across the chestnut surface. Bake until the edges feel set and the top pieces are lightly golden. The bars need to cool completely in the pan before lifting and cutting. Once firm, each piece holds a structured mugwort base, a softer mashed-chestnut center, and an irregular crumb topping made from the same dough.
Sloppy Joe
Sloppy Joe is an American sandwich where ground beef is browned with diced onion until the moisture cooks off, then simmered in a sweet-savory sauce made from tomato paste, ketchup, Worcestershire sauce, and a small amount of sugar. Browning the beef thoroughly before adding the sauce ingredients is critical - residual moisture dilutes the sauce and prevents the meat from developing flavor. Tomato paste provides concentrated umami, ketchup adds sweetness and body, and Worcestershire contributes a fermented depth that ties the flavors together. The mixture is simmered on low heat for about eight minutes until thick enough that it holds its shape on a spoon rather than running off. Toasting the buns before assembly creates a barrier that slows the inevitable soaking, and pickles served alongside cut through the richness.
Mugwort Cream Cheese Brownies
Mugwort cream cheese brownies are a fusion dessert that combines earthy, herbal mugwort powder with a tangy cream cheese layer. The chocolate batter starts by melting dark chocolate and unsalted butter over a double boiler, followed by mixing in sugar, eggs, flour, and dried mugwort powder. A separate mixture of softened cream cheese and heavy cream is spooned over the chocolate batter, and a skewer is dragged through to create a marble pattern. Baking at 175°C for twenty-five to twenty-eight minutes leaves the edges set while keeping the center slightly wobbly for a fudgy consistency. The grassy notes of the mugwort and the bitterness of the dark chocolate balance the cool acidity of the cream cheese swirl. Once cooled, chilling the brownie makes the green and white marble pattern distinct and enhances the density of the dessert.
Double Smash Cheeseburger
This smash cheeseburger uses 320 g of 80/20 ground beef to make four thin patties, stacking two patties in each burger. Divide the cold beef into four loose 80 g balls without kneading it. Preheat a cast-iron skillet over high heat for 3 minutes. Meanwhile, melt 1 tablespoon butter in another pan and toast the cut sides of 2 brioche buns for 1 to 2 minutes. Place 2 beef balls well apart on the hot skillet, cover them with parchment, and press firmly for 10 seconds until each is about 12 cm wide. Season and leave the patties untouched for 90 seconds so their ragged edges become dark brown. Scrape underneath to preserve the crust, flip once, and place 1 slice of American cheese on each patty. Cook for another 45 to 60 seconds. Mix 2 tablespoons mayonnaise, 1 tablespoon ketchup, and 1 teaspoon yellow mustard. Spread the sauce on both bun halves, then stack 3 pickle slices and 2 cheese-covered patties. Pressing only at the beginning creates broad browned surfaces without squeezing moisture from the meat as it finishes cooking.
New York Cheesecake
New York cheesecake places a dense cream cheese and sour cream filling on a compact graham cracker crust. Crush the crackers finely, coat the crumbs evenly with melted butter, and press them firmly across the pan base before baking. This initial bake gives the crust enough structure to support the heavy filling and hold together when sliced. Soften the cream cheese at room temperature and mix it on low speed, adding the sugar without whipping in excess air. Add the eggs one at a time, allowing each to disappear into the batter before the next goes in. Sour cream, vanilla, and lemon juice follow, while sifted cake flour is folded in last with a spatula. Wrap the outside of the pan in foil and bake it in a hot-water bath. The cheesecake is ready when the perimeter looks set but the center still moves slightly. Turn off the oven and leave the door partly open for a gradual first cooling, then continue cooling at room temperature. Refrigeration for the stated minimum time allows the filling to firm completely. Slice it cold with a clean knife to preserve the smooth cheese layer and the buttered crumb base.
Smoked Salmon Eggs Benedict
Smoked salmon eggs Benedict stacks toasted English muffin halves with slices of cold-smoked salmon, a poached egg, and a generous pour of homemade hollandaise sauce. The hollandaise is built by whisking egg yolks and lemon juice over a gentle bain-marie, then drizzling in melted butter slowly enough for the mixture to emulsify into a thick, pourable sauce. Too much heat scrambles the yolks and breaks the emulsion, so the water bath must stay well below a simmer. Poaching requires barely trembling water with a splash of vinegar, which helps the whites coagulate quickly around the yolk - three and a half minutes produces set whites with a still-runny center. The smoked salmon's salty, cured depth plays against the hollandaise's rich butteriness, and the yolk breaking over everything acts as a second sauce.
Nut Tart
Nut tart fills a pre-baked butter pastry shell with mixed nuts coated in cream caramel, then returns the assembled tart to the oven. Rub cold butter into cake flour until fine crumbs form, add the egg, and stop handling the dough as soon as it holds together. Limiting the mixing keeps the butter cool and prevents the shell from becoming unnecessarily tough. Press the dough thinly and evenly across the base and sides of the tart pan, dock the bottom, and chill it until firm before blind-baking. Toast the mixed nuts only until they become fragrant and lightly colored, then cool them so they do not continue darkening. Spread the sugar evenly in a saucepan and melt it over moderate heat. When the edges turn amber, swirl the pan to even the color and add the cream gradually, stirring after the vigorous bubbling settles. Once smooth, fold in the nuts until every piece is glossy. Pack this mixture into the baked shell without large gaps and bake again until the surface reaches a deeper amber. Cooling at room temperature lets the caramel set around the nuts. Slice only after it has firmed enough to hold the crisp shell and dense filling together.
Snow Crab Boiling Seafood
This Southern American-style seafood boil combines steamed snow crab legs and shrimp with boiled potatoes, corn, and smoked sausage in a spicy Cajun butter sauce. The potatoes and corn are boiled until tender, while the crab legs and shrimp are steamed separately to preserve their texture. The sauce is made by melting unsalted butter, sautéing minced garlic to release its aroma, and blooming Cajun seasoning and red chili powder into a red emulsion. The warm seafood, vegetables, and sausages are combined in a large bowl or bag and tossed with the sauce, which ensures the seasoned butter coats the crab joints and shrimp shells evenly. The different ingredients absorb the Cajun butter at varying rates, providing diverse flavors in each bite. The mixture is spread onto a table or platter and served hot with fresh lemon wedges.
Oatmeal Raisin Cookies
Oatmeal raisin cookies combine rolled oats, raisins, cinnamon, and two sugars in a butter-based dough that is chilled before baking. Soften the butter at room temperature and cream it with the brown and white sugars until the color lightens slightly. Mix in the egg and vanilla, then add sifted flour, cinnamon, and baking soda. Stop when most dry streaks have disappeared and fold in the rolled oats and raisins without prolonged mixing. If the raisins were soaked in warm water, drain and dry their surfaces thoroughly so they do not bring loose moisture into the dough. During the refrigerated rest, the oats absorb moisture from the surrounding batter while the butter firms again. Scoop the cold dough into similar portions with enough space between them, and flatten any unusually thick center gently so the cookies bake evenly. Remove them when the edges have light color but the centers still look slightly soft. A brief rest on the hot tray allows the cookies to set before they move to a rack. Once cool, the rolled oats provide a distinct chew while the raisins remain distributed as moist, sweet pockets and cinnamon runs through the crumb.
Sole Meunière (Butter-Fried Sole with Brown Butter Sauce)
Sole meuniere is a French classic where delicate sole fillets are seasoned with salt and pepper, dredged lightly in flour, and pan-fried in butter for two to three minutes per side until a thin golden crust forms. The flour coating must be minimal - just enough to create a crisp barrier that protects the tender fish without masking its flavor. The fish is flipped only once because the fillets are fragile and break apart with repeated handling. After the fish is removed, the butter remaining in the pan is cooked further until it turns brown and smells of toasted hazelnuts, then finished with a squeeze of lemon juice and chopped parsley. This brown butter sauce is the heart of the dish, its nutty richness elevating the mild, sweet flesh of the sole while the lemon's acidity keeps every bite clean and bright.
Omija Berry Frangipane Tart
Omija berry frangipane tart fills a chilled pastry shell with almond cream flavored by omija syrup, then sets mixed berries across the surface before baking. Fit the shell into the corners without stretching it, dock the base, and chill it so the pastry becomes firm again and better retains its shape in the oven. For the frangipane, beat softened butter and sugar until pale, then add the eggs one at a time, restoring a smooth mixture after each addition. Mix in the almond flour and cornstarch on low speed before folding in the omija syrup. This distributes the syrup's color and tartness throughout the almond filling. Spread the frangipane evenly in the cold shell and arrange the mixed berries across the top. If the berries are frozen, use them without thawing so their juice does not begin bleeding into the unbaked filling. During baking, the almond mixture rises around the fruit and the edge takes on a deep golden color. Remove the tart when the center springs back lightly, then cool it completely before slicing. Each piece keeps a distinct pastry base, moist almond layer, and pockets of berry under the omija-flavored surface.
About Western
Olive oil, butter, cream, and cheese create the rich flavors these dishes are known for. From special-occasion dinners to quick weeknight meals, these recipes make Western cooking approachable.