1880 Korean recipes. Page 18 of 79. Compare ingredients and cooking times. Korean Busan-Style Soy Fish Cake Stir-Fry.
A single cheongyang chili, a hot Korean green pepper, goes into this soy-glazed fish cake. The fish cake is cut into long, thin strips and browned over high heat before any sauce goes near it, and the soy seasoning then goes on so briefly that almost none is left in the pan.
Pan-fried tofu and sour kimchi stir-fried with ground pork take turns on a skewer, turning the classic tofu-and-kimchi plate into something you hold in one hand. Leaving the tofu untouched until its underside sets gives it a crust strong enough to survive the skewer.
Roasted soybean powder and green tea powder, bound with honey and rice syrup and pressed into a patterned mold, melt softly on the tongue: nutty soybean first, then a light green tea bitterness. The right dough just holds together when squeezed hard. Too dry, it cracks as it leaves the mold, and too wet, the pattern smears.
Unlike makgeolli, dongdongju is strained only once through a coarse sieve, so grains of rice float on top and give each sip a little chew, grainy sweetness and fermented tang. The steamed mix of regular and glutinous rice has to cool completely before the nuruk, a Korean fermentation starter, goes in. Home batches taste a little different depending on the day they were brewed.
The kabocha spends 2 minutes in the microwave before it goes into the pan. That head start lets the center turn tender before the soy and corn syrup glaze has a chance to burn. The skin stays on.
Beaten egg is poured in a circle from the edge of the pot and left unstirred for thirty seconds, so it sets into soft ribbons in the barely moving broth. Because the soup never comes to a hard boil, the even 1.5 cm tofu cubes keep their corners too.
Shredded sweet potato, carrot, and onion bound in a thin tempura batter fry into one large round with crisp edges and sweet strands inside. Tossing the vegetables in the dry flour before any water is added is what makes the batter cling instead of sliding off.
In early spring, February to April, when wild chives are around, a handful goes on top of this clam and gochujang stew. Their sharp scent takes the edge off any fishiness from the clams.
Chicken thighs go straight into the soy braising liquid without browning, so the seasoning works between the fibers and the meat ends up glossy brown and seasoned through. Big chunks of potato soften at the edges and drink up the sauce, turning fluffy and starchy.
Bok choy makes a lighter, crunchier kimchi than napa cabbage, ready to eat within a day. The salt goes mainly on the thick stems, and 20 minutes is the limit before the stems toughen. The halves drain thoroughly in a sieve after rinsing, because leftover water thins the paste until it slides off the leaves. Blending the salted shrimp and fish sauce into the sweet rice paste first makes the seasoning easy to spread thinly between leaves. Julienned carrot and scallions add color and a varied bite. After 4 hours at room temperature it moves to the fridge.
Perilla oil smells nuttier and more grassy than sesame oil, and in this cold somyeon dish it is the main flavor, with only soy sauce, a little sugar, and garlic underneath. Crumbled roasted seaweed goes on just before eating so it stays crisp, and toasted sesame seeds add a small crunch. With almost no cooking beyond boiling the noodles, it makes a quick late-night meal.
Short rib cut into 3cm pieces braises with red wine, whole tomatoes and soy sauce for an hour or more, until a spatula presses it apart into shreds. Its collagen melts into a sticky sauce that coats the wide pappardelle, and the soy brings a fermented saltiness ordinary Bolognese lacks.
Korean potato salad leaves small lumps in the mash on purpose, putting soft potato and floury bits in the same bite. A little sugar in the mayonnaise gives it the sweet, creamy profile that separates it from Western potato salad, though it shares roots with Japanese potato salad. Diced ham is browned to render some fat, and salted, squeezed cucumber keeps the bowl from turning watery after chilling. An hour in the fridge lets the seasoning settle evenly. It goes on the table as a banchan side dish or between slices of bread as a sandwich filling.
Doenjang, Korean fermented soybean paste, goes into the filling here, beaten into butter with maple syrup and spread between thin sheets of enriched dough. The slices stand upright in a loaf pan and bake into a loaf you tear apart layer by layer, each sheet carrying salty, savory paste and maple sweetness together. The bread pulls apart most easily while still warm, before the filling firms up as it cools.
The kelp strips soak in cold water for 10 minutes to lose some salt, then get just 20 seconds in boiling water before going straight into a cold rinse. Tossed with seeded cucumber strips in a gochugaru, vinegar and soy dressing, they chill for at least 10 minutes before serving.
Hemp seeds toasted in a dry pan are cooked right in with white rice, adding a nutty aroma to an otherwise plain bowl. Pull them off the heat the moment they start to pop lightly and darken a shade.
Celery leaves usually end up in the bin, but here they go into the pan with the stalks and give the chicken breast an herby smell. The stalks get only a short time on the heat, so they still crunch.
The eggs are mashed only partway, leaving small chunks among the fine crumbs so the mayo filling still has some bite. The filling goes on cold and the toast hot, either open-faced or closed with a second slice.
Puffed rice, toasted brown rice, sunflower seeds, pumpkin seeds, and black sesame are bound with rice syrup and honey, so each piece mixes grains that shatter lightly with ones that take a firmer chew. The mix has to be pressed into the tin within a minute of adding the syrup for the cut edges to come out even.
Bitter balloon flower root (doraji), hot ginger, then the sweetness of pear and jujube come through one after another in this simmered tea. Doraji, ginger and jujubes go first for 20 minutes; the pear joins only for the last five, and the heat goes off as it turns slightly translucent.
The texture comes down to pounding the peeled deodeok root flat with a mallet or rolling pin. Once the fibers loosen, the gochujang paste seeps into the gaps, and the grilled root chews pleasantly instead of turning stringy. Honey in the paste scorches quickly, and medium heat with a close eye on the color keeps it from burning.
The mussels are added with a spoonful of rice wine and boiled uncovered for five minutes, letting the fishy steam escape while the taste of the sea stays in the broth. Any still closed by then are taken out and thrown away.
A batter with a teaspoon of sugar in it coats thin strands of sweet potato only lightly, and the back of a spoon presses the mixture as flat as it will go in the pan. The sugar helps the edges color quickly and makes the sweet potato taste sweeter.
The wild chives keep their bulbs: only the papery skin is peeled off, and they are cut, roots and all, into 4 cm pieces. The bulb end is where the scent is strongest. They go into the doenjang broth after the heat is turned down, and the burner is off within a minute.