1880 Korean recipes. Page 16 of 79. Compare ingredients and cooking times. Korean Garlic Chive Duck Stir-fry, Korean Grilled Chicken Heart Skewers.
Smoked duck goes into the pan first, and the fat it gives off is what the onion and oyster mushrooms cook in, and the vegetables pick up the smoke too. If there is more fat than needed, pour off all but a tablespoon. The gochujang and syrup sauce is sweet and hot, the kind of thing that goes with a drink.
Chicken hearts are springy to bite and taste nuttier the longer you chew. Trimming off the vessels and soaking them in milk takes care of the organ smell. Three or four go on each skewer with a soy and gochujang glaze, and they come off the heat as soon as the cut center turns from pink to grey, before they toughen.
Bite into one and the brown sugar, melted during steaming, runs out as a sticky syrup with cinnamon and bits of walnut. Breaking up any brown sugar lumps by hand beforehand helps it melt evenly. The cakes are done when the surface looks translucent and glossy, and a thin brush of sesame oil before the soybean powder keeps them from sticking together.
Deodeok root is blanched, blended smooth with milk and warmed, then sweetened with honey and condensed milk. The quick blanch takes the harsh edge off the root, and any tough core comes out before blending. If the root still tastes too strong once the milk is hot, another thirty seconds of stirring over the heat mellows it.
Breast, thigh and wing each get their own seasoning here and end up side by side on one plate. Salt alone keeps the breast mild, gochujang gives the thigh heat and charred edges, and soy with garlic makes the wings savory. Because fat and muscle differ by cut, the breast comes off first while the other two stay on longer.
Blending the sea snail innards into the broth turns this Jeju soup a deep green and gives it a nutty taste. Innards left coarse clump in the pot, so they are blended with a little water until smooth.
Grated raw potato is squeezed, and the liquid sits for at least 10 minutes until white starch settles at the bottom; that sediment goes back into the pulp to make the batter. Spread as thin as possible, the edges shatter like glass while the middle stays chewy. The dipping sauce is soy sauce with vinegar and minced cheongyang chili.
Chwinamul, a fragrant Korean wild green, keeps its aroma sharp above the earthy doenjang broth. It only needs 3 to 4 minutes; beyond that, the scent that gives the stew its point fades.
The cod is patted thoroughly dry first so the sauce clings instead of sliding off. It cooks covered on a bed of radish and onion and gets turned just once, gently, at the end so the underside picks up the sauce too.
Firm Korean melon, sliced into thin half-moons, keeps a cool sweetness under the salty, tangy soy brine. Fully ripe melon goes soft in the jar, so hard fruit is the one to buy.
Dakgaejang swaps the beef in yukgaejang, Korea's fiery shredded-beef soup, for chicken thigh, and this version adds knife-cut noodles to the red, garlicky broth. Fernbrake (gosari) gives a chewy, earthy bite and bean sprouts a crisp one, both soaking up the heat. Because the base is a clean chicken stock, the spice stays sharp without turning muddy. It is a common choice on cold days or the morning after drinking.
Blended with walnuts, perilla leaves make a pesto whose scent recalls perilla oil: slightly bitter, quietly nutty and nothing like basil. Bite-size pieces of chicken breast stay lean and plain, letting the pesto carry the flavor, and the hollow penne fill with sauce.
Thick slices of dotori-muk (a mild, faintly bitter acorn jelly) are folded into lettuce, perilla leaves and cucumber dressed with soy sauce and vinegar. Chilled before slicing, the jelly has a firmer bounce.
Dusted with roasted soybean powder and black sesame, then poked with shallow chopstick holes, these buns look almost exactly like small potatoes. Made mostly of tapioca starch with only a little bread flour, the dough bakes up chewy and stretchy rather than fluffy, and it wraps a generous filling of mashed potato seasoned with a touch of sugar and salt. That starch is also why the buns stay chewy instead of hardening once cool. An air fryer works as well as an oven.
Steamed cabbage leaves wrap around pan-cooked chicken tenderloin, and slicing the rolls 2-3 cm thick shows a white center inside green layers. Both the chicken and the cabbage are mild, so the ssamjang served alongside, a thick Korean dipping paste, carries most of the flavor. Pressing the thick cabbage ribs flat before steaming lets the leaves roll without splitting.
No stove needed: drained canned tuna stirred with mayonnaise is spooned over a bowl of warm rice, with soy sauce, sesame oil and crushed seaweed on top. Press the tuna in a sieve until no more oil drips, then break up the big flakes with a fork so the mayo coats it evenly.
The garlic chives are split into white stems and green leaves and go in separately. Shrimp cook in oil already scented with sliced garlic, the stems join with the soy and oyster sauce, and the leaves go in last and are done within a minute.
When baking soda hits the melted sugar, the caramel foams up and sets into a light, brittle honeycomb candy. Once the soda is added, there are only about 5 seconds of vigorous stirring before the foam starts to collapse.
A traditional Korean confection made for Seollal and Chuseok, each one is twisted into a ribbon by pulling one end through a slit in the middle. Even under a coat of honey and rice syrup it shatters lightly, with only the syrup-soaked ends a little chewy. Ginger juice in the dough leaves a faint bite at the finish.
Ground perilla seed (deulkkae, a nutty Korean seed) whisked into hot milk makes a latte with a deep, toasty aroma. Even sifted, the finest particles settle to the bottom of the cup, so give it a stir right before drinking. A light dusting of cinnamon goes on top.
Coarse chili flakes stand in for gochujang, so the wings bake into a rough, spicy crust with the flakes stuck right into the skin. For more heat, swap part of the flakes for hotter cheongyang chili powder.
Rice-rinsing water gives this doenjang broth a faint starchy body and takes the edge off the paste's saltiness. Spring cabbage (bomdong) supplies the sweetness at the center of the bowl. Its stems should keep a little bite, while the leaves only need to wilt.
In the Gangwon mountain style, onion is grated right along with the potatoes and finely chopped cheongyang chili goes straight into the batter. Makgeolli is the traditional pairing.
Tang usually signals soup, but there is little broth here: it cooks down until the red sauce clings, glossy, to the chicken and potatoes. The big potato chunks, still holding their shape, get spooned onto rice along with the sauce.