1880 Korean recipes. Page 1 of 79. Compare ingredients and cooking times. Chinese Shrimp Toast, Red Bean and Butter Bread, Korean Crisp Chili Pepper Salad.
Shrimp filling sandwiched between two squares of crustless white bread fries into a crisp toast shell with a springy center. The shrimp is chopped coarsely with the back of a knife, never ground, and the pieces are still there when you bite in.
Instead of a thin spread, cold butter is cut into slices about 0.8 cm thick that stay firm against the soft red bean paste. Only the cut faces of the ciabatta are toasted briefly, which crisps the surface without drying out the rest of the bread. Spreading the paste right to the edges puts sweet bean and rich butter in the same bite.
Thick-walled and mild, asakigochu peppers need only 20 seconds in boiling water to lose their raw smell while keeping their crunch. The dressing is doenjang and gochujang with a little vinegar. Use cheongyang chilies in the same sauce and the dish turns much hotter.
Flying fish roe, stir-fried kimchi and diced yellow pickled radish sit in sections over rice, scattered with crushed seasoned laver and scallion. The rice is tossed with sesame oil and butter first for a gloss. Left on hot rice, the roe goes slack and the laver soggy, and the bowl is mixed the moment it is ready.
Thin-sliced beef brisket goes into a dry pan first, and the fat it renders cooks the garlic, onion and zucchini. If the brisket gives off plenty, the cooking oil can be cut back. It is a side for rice, or spooned over a hot bowl of it as a quick rice bowl.
Pork large intestine is stuffed with glutinous rice, pork blood, blanched mung bean sprouts and napa cabbage, and doenjang, then steamed into a thick sundae that cuts into broad, heavy slices. The casing is filled only about 80 percent to leave room for the rice to swell, and the cooked sundae cools completely before slicing, or the filling squeezes out.
Steamed from plain rice flour with only a little sugar, this white cake tastes mostly of clean rice sweetness. Sifting the dampened flour two or three times traps air between the grains, and that air is what lets it break into soft, sandy crumbs instead of steaming up hard.
Chunks of Asian pear simmer for a long time over low heat with bellflower root (doraji), ginger and jujubes, and the pear juice sweetens the tea with no sugar. The fresh doraji is peeled, then rubbed hard with salt and rinsed two or three times, which keeps a medicinal smell out of the tea. It is a warm drink for the season when the wind turns cold and the air dry, and leftovers can be chilled and poured over ice.
Inner skirt has coarse muscle fibers with tough sinew running between them, so the first job is snipping that sinew out with scissors and slicing across the grain. Its beefy flavor is strong enough that the soy marinade gets only 20 minutes. Halved garlic cloves cook slowly in the pan first, then the same pan goes to high heat for a quick sear of the beef, and the garlic is plated alongside.
The zucchini is cut into thick half-moons, so it keeps its shape in the soup and releases a little sweetness when you bite into it. For more of a kick, slice in a cheongyang chili, a sharp Korean green pepper.
The ingredient list is short enough to make this a handy way to use up brined cabbage left over at kimchi-making time. Each leaf gets a thin batter, just enough that the veins still show through, and the thick stem ends are pounded flat with the back of a knife. Cooked napa cabbage tastes noticeably sweeter than raw.
Gochujang toasts in rendered pork fat before any broth goes in, and that spicy red oil gives the stew more body than simply boiling everything together. Zucchini half-moons simmer for 6 minutes, enough to take on seasoning without collapsing into mush.
Finely chopped salted shrimp loosened in water seasons this zucchini side dish instead of soy sauce, a habit handed down from country tables where salted shrimp was the main seasoning. Cooking it covered over medium-low heat lands somewhere between steaming and braising, and the zucchini softens without going mushy.
Thick half-moons of Korean zucchini stay crisp in soy brine, with cheongyang chili building heat at the back of each bite. The brine goes in at a hard boil, which sets the outside of each slice while the center keeps its snap, and it is worth trimming out a large, watery seed core first. Whole garlic cloves lose their raw bite in the jar and turn mellow and sweet. It is edible after 24 hours and tastes more even around day three. This is a refrigerator pickle, not a shelf-stable preserve.
With dried anchovies, kelp and somyeon noodles on hand, this bowl comes together even when the fridge is nearly empty. There is no chili and no fermented paste; the clear anchovy broth simmers for 15 minutes and is seasoned with soup soy sauce and salt. The thin wheat noodles cook in a separate pot and are rinsed, so their starch does not cloud the broth.
Sweet crab meat and bright lemon ride on a garlic-scented olive oil sauce that stays clean rather than greasy. Butter and starchy pasta water emulsify the oil into a thin coating on the spaghetti, while a splash of cheongju, Korean rice wine, takes the fishy edge off the crab. Crab picked fresh from whole blue crabs tastes noticeably sweeter than frozen meat.
Chewy abalone, slippery sea mustard, and crisp cucumber with red cabbage give this cold salad three textures in every forkful. The whole dish hinges on a blanch of about 40 seconds followed by ice water, because abalone toughens quickly with heat. The dressing of lemon juice, plum syrup, and soup soy sauce stays light, supporting the shellfish's natural brininess instead of masking it. Serve it chilled as a summer starter or ahead of grilled dishes.
Bulgogi, thin beef in a sweet soy and garlic marinade, gets a fast sear in a smoking-hot pan before landing between toasted bread with mayo and lettuce. A pan that is not hot enough stews the meat in its own juices instead of browning the edges. Mayonnaise spread to the edges of the bread softens the salty marinade and slows the juices from soaking in. Ciabatta works as well as sandwich bread, and with pre-marinated beef the whole thing comes together in about 10 minutes.
Twice-fried chicken thigh in a potato starch coating is sliced onto torn lettuce and buried under sliced scallion and cheongyang chili, a sharp Korean green chili. The sauce, equal parts soy sauce and vinegar with sugar, is poured over just before eating.
Bite in and a whole cooked chestnut sits firm inside smooth chestnut paste. The paste is boiled chestnuts warmed with milk, light brown sugar and butter and then blended, and it goes between two squares of puff pastry along with the whole nut.
Mallow usually ends up in doenjang soup in Korean kitchens; blanched and dressed instead, its soft leaves turn slippery and hold onto the fermented paste. Too long in the water and the mucilage loosens until the leaves clump into a slick mass, while too short leaves a grassy smell behind.
The rice gets sesame oil and salt, no vinegar. Pick an avocado that gives slightly when pressed yet holds its shape when sliced: underripe fruit is coarse to chew, and overripe fruit gets crushed by the bamboo mat. Cut avocado loses color and texture quickly, and it is prepared right before rolling.
Canned tuna is already cooked, so the zucchini goes in first and the tuna joins only for the last 2 minutes. Added at the start, the tuna breaks into crumbs while the zucchini sheds a lot of water. Soup soy sauce and gochugaru (Korean chili flakes) go in sparingly, enough to tint the zucchini red without making any liquid.
Bacon, bread and eggs all cook one after another in the same pan, and the bread, toasted in butter, comes out crisp enough to seem almost fried. A tablespoon of ketchup is spread thinly to the edges and the sugar scattered evenly to keep the sweetness from piling up in one bite. Shredded cabbage tucked in adds crunch and bulk.