1880 Korean recipes. Page 25 of 79. Compare ingredients and cooking times. Salt Bread, Korean Seasoned Aralia Shoots, Korean Cheesy Dakgalbi Rice Bowl.
Each roll of milk dough hides a cold piece of butter inside, with coarse salt scattered over the top. The butter is cut into 8 pieces and kept chilled right up until shaping. Give the baked rolls just 10 minutes on a rack and serve them warm.
How long aralia shoots need in the water depends on their thickness, so the base, not the leaf color, decides when they come out: it should be tender enough to chew. Pull them early to save the aroma and the bases stay hard. The vinegared gochujang sits on the side instead of being mixed in.
Mozzarella melted over gochujang-glazed chicken thigh pulls into long strands and softens the chili heat. A pan that is not hot enough lets the cabbage and onion release water, and the sauce ends up thin instead of clinging.
A mild soy and garlic glaze, browned onto chicken, carrot, and onion, makes a stir-fry with no chili that sits well over rice. Breast or thigh both work, but cut the pieces to an even thickness so the thin ones do not dry out before the thick ones cook through. An opaque surface says little about the center, but cutting into the thickest piece before the pan comes off the heat shows whether it is done.
A slice of cheese laid on the bread while it is still hot half melts and sticks the omelet and ham together. You can hold it and bite in without the filling sliding out the side.
Whole peanuts, sunflower seeds and black sesame are scattered through white puffed rice, and each bite crumbles lightly before meeting something firm. Rice syrup boiled too long sets rock-hard once cool; the heat goes off as soon as the spatula pulls a thin thread. The pressed slab is scored while still warm and broken apart only after it has cooled completely.
Two jujubes simmer first for five minutes to give sweetness and a reddish tint, then the dried chrysanthemum buds and goji berries steep over low heat for three minutes before the heat goes off. The strained tea comes out pale gold.
When buying pork neck, look less at any particular fat ratio than at an even thickness and fat spread through the lean. Cut 1 cm thick, it is seasoned with salt and pepper and seared, with garlic browned beside it and lettuce on the side.
Mung bean jelly, set from mung bean starch, slips off chopsticks and gives a slight bounce when bitten. Here it is cut into thick strips and simmered for just three minutes in clear beef brisket broth, then topped with threads of egg and crumbled laver.
These coaster-sized kimchi pancakes stand two or three to a cup and are eaten out of hand, the way they might be at a pojangmacha, one of Korea's covered street stalls. The batter is kept thicker than for a regular kimchi pancake, which stops the rounds from slumping inside the cup, and some kimchi brine goes into it as well. Soy sauce or vinegared gochujang comes alongside.
Tofu, kimchi, chili flakes, green onion and anchovy stock: that is the whole list, so the broth tastes mostly of however sour the kimchi has become.
Half the pleasure is digging out the meat lodged between the vertebrae and cartilage, which after an hour's simmer comes away with no effort. The broth is seasoned with a spoonful of doenjang plus chili flakes and soy sauce. It works as a companion to soju or as a meal, with the broth spooned over rice.
Pouring the soy brine over deodeok while it is still hot sets the outside of the root quickly and leaves the center firm and chewy. A short soak in lightly salted water first draws out the root's raw, astringent edge, and splitting each root only in half keeps enough thickness to stand up to the heat. Garlic and ginger simmer in the brine, layering a sharp warmth over the strong root fragrance. Give it at least 3 days in the fridge before serving with rice.
Bittersweet spring aralia shoots sit on top of a doenjang broth thickened by potato and zucchini. The dish belongs to early spring, the short window when the shoots are in season. Pressing the doenjang through a sieve with a ladle keeps lumps out and the broth clean. As the potato simmers it partly breaks down, giving the soup body and a mild sweetness that sits well with the fermented soybean paste, and chewy knife-cut noodles stand up to that density. The shoots are blanched on their own and added near the end, because long simmering dulls the very fragrance the dish is built around.
Jjokpa, a slender Korean green onion, is milder and sweeter than the thick daepa leek and can be dressed raw without much sting. That gentle bite cuts through the fat of grilled pork belly or grilled fish.
Rice flour and almond flour make up the dough, and the bars break apart lightly in the mouth, with bits of chopped walnut throughout. For more crunch, turn the oven off once they are baked and leave them inside with the door ajar for another 5 minutes. Cutting before they have cooled completely breaks the bars.
Eolgali, young napa cabbage cut before the head fills out, has leaves thin enough to need only about a minute in boiling water. It is dressed mildly, with doenjang, garlic, scallion, and sesame oil and no chili, a habit carried over from country tables that turned whatever grew in the garden between kimchi-making seasons into namul.
No cheese on this one. The chicken thigh is stir-fried in gochujang sauce alone, and it lands on the rice along with soft, sweet cabbage.
Think of it as a close cousin of teriyaki: the same sticky sweet-salty shine, but with garlic and ginger fried in the oil first so their sharpness comes through more directly. Patting the boneless thighs dry matters, since a wet surface colors slowly even over high heat.
Leaving out cheese keeps this street toast lighter and less greasy, with just a vegetable omelet and seared ham between butter-toasted slices. The ham gets only a short sear on each side and comes out as soon as the edges brown, before it dries.
Sesame oil is rubbed into the flour first and the dough is folded and rolled twice, so a fried yakgwa breaks open in layers. It fries low until cooked through, then the oil goes up to crisp the outside, and the pastries sit in honey and cinnamon syrup for two hours or more. Ginger juice in the dough leaves a slight bite after the sweetness.
Most of this tea's flavor is decided in a dry pan. The cassia seeds are stirred over low heat for about three minutes and taken off the moment they darken a shade and smell toasty; roasting on for more color leaves a burnt taste in the whole pot. Simmered with jujubes and ginger for fifteen minutes, they make a reddish-brown tea.
The name dwitgogi (roughly, back meat) is said to come from butchers quietly setting the tastiest cuts aside for themselves. It is a mix of specialty pork cuts, springier and chewier than pork belly. Grilled with salt and pepper, it is dipped Jeju-style into warm meljeot, a salted anchovy sauce.
The water the chicken was poached in is chilled right through, sharpened with vinegar and hot mustard, and poured over shredded breast meat and julienned cucumber. Lukewarm, the mustard and the vinegar both go flat, so keep it in the fridge until the moment you serve it.