1880 Korean recipes. Page 26 of 79. Compare ingredients and cooking times. Korean Kimchi Pork Jeon (Fermented Kimchi and Pork Crispy Pancake).
Pork shoulder turns an ordinary kimchi pancake into something more filling. The meat has to be sliced thin and small; larger pieces stay raw in the middle while the outside burns. The kimchi is squeezed only lightly, leaving a little juice behind, and it seasons the pancake well enough that no soy dipping sauce is set out.
The tough, bark-like base of each dureup (aralia shoot) is trimmed off, and thick stems are split lengthwise or scored with a cross at the bottom. That way three or four minutes in the pot cooks them through while they stay crisp. Gochujang goes in at a third of the amount of doenjang, just enough for a low heat.
The tofu is cut into thick slices and pan-fried golden before it goes into the doenjang broth. That browned surface lets it take constant ladlings of sauce without falling apart, and it turns a deeper brown as the doenjang soaks in.
Chili flakes stirred into the brine and never strained out leave flecks of red through the pale, cool broth of this clear spring water kimchi. Shredded Korean pear sweetens the liquid gently, and 8 to 12 hours at room temperature give it a light, refreshing tang. Sedum, a small succulent spring green, gets only a quick swish in cold water, since long washing makes it grassy. It joins the jar last and is folded rather than pressed so its tiny leaves stay crisp. Because the ferment is short, the broth and greens are best eaten cold within a day or two, ladled over rice.
Freshwater fish simmered into a broth gives this noodle soup its savory base, and doenjang plus gochugaru keep any fishy edge in check while adding heat. Straining the stock two or three times through a fine sieve is what separates a clean, drinkable broth from a murky one.
All the fillings of a kimbap roll, yellow pickled radish, spinach, carrot and thin egg ribbons, are spread over shredded cabbage instead of rice and mixed together to eat. The dressing is just soy sauce and sesame oil, so the salty-tangy pickled radish does much of the seasoning.
Mugwort powder and whole red beans are a pairing anyone who has been to a Korean rice cake shop will know; here they go into a muffin batter. The beans are folded in last with just a few strokes, so a split muffin shows them whole in the pale green crumb.
Simmered until the liquid is nearly gone, the fish cakes keep a sticky, sweet-salty shine and turn even chewier as they cool. It has been a school lunch and lunchbox side for a long time, usually made in a big batch to last several days.
The water the chicken breast was poached in becomes the broth for this porridge. Before it goes in, the rice is toasted in sesame oil with minced garlic.
Chicken gizzards have a springy, chewy bite, and peeling off the silver membrane and any off-smelling bits, then a quick blanch, keeps their flavor clean. They toughen when cooked too long, yet the thickest one still has to reach 74°C at the center, and that reading, not the reduced sauce, decides when to stop.
Crisp waffles are spread on one half with strawberry jam and whipped cream, then folded over to eat by hand. Each one is filled and served right away, before the warm waffle softens the whipped cream.
Glutinous rice dough mixed with makgeolli, a cloudy rice wine, is cut into sticks, dried for at least two hours, and fried twice, first low and then hot, until it balloons into a hollow puff that shatters at the first bite. A coat of rice syrup and honey holds puffed rice to the outside. Yugwa sits on the ancestral rites table at Seollal and Chuseok and is often given as a holiday gift.
Whole cinnamon bark simmered slowly on low heat gives a heavier cup than a quick steep, with a peppery warmth that stays behind the sweetness. The jujubes are split in half before they go in, and as they soften they give the tea a little body.
Thin slices of sirloin are laid on a grill grate with their edges overlapping, so they cook as one wide sheet rather than as loose strips in a pan of juices. Cut 2 to 3 mm thick and kept in a single layer, the beef cooks fast and evenly, and the edges brown on the grate.
Whole loach are boiled, ground fine and pushed through a sieve to leave the bones and skin behind, and that broth simmers with siraegi (dried radish greens) until perilla seed powder thickens it. A pinch of sansho pepper at the table leaves a light tingle on the tongue.
Wavy ramen strands leave ridges and pockets across the surface of this pancake, and those uneven spots fry up especially crunchy. The noodles are boiled for only two minutes so they stay firm; the heat of the pan finishes them and they keep their spring instead of collapsing into the batter.
As the clams open they release their briny liquor into the rice-water doenjang broth, and the zucchini stew tastes cleaner and brighter for it. Give the clams about an hour to purge their sand.
Long simmering turns the cartilage and tendons of beef knee translucent and soft, and the broth becomes rich enough to set like aspic once it cools. A hard boil clouds the broth, so most of the craft lies in holding the pot at a gentle bubble. In Korea it is mostly a winter dish.
As dongchimi ferments, the clear brine around chunks of radish turns cool, tangy and faintly fizzy, with a soft fruitiness from pear and a clean finish from ginger. The radish is cut large, 4 to 5 cm, because small pieces go soft once the kimchi ripens, and a firm, medium-sized radish holds up better than a small one. Keeping every piece under the brine stops stray microbes, and the jar moves to the fridge once small bubbles appear. In winter the chilled broth becomes a base for cold noodles or is ladled alongside rich, fatty meat. Strained, the ripe broth tastes cleaner, and it keeps refrigerated for 2 to 3 weeks.
Grated raw potato, squeezed and bound with its own settled starch, becomes ongsimi: small Gangwon-style dumplings that turn translucent and chewy outside while staying soft and floury within. Sharing a light anchovy-kelp broth with knife-cut wheat noodles, they make each spoonful alternate between two very different bites.
Gimbugak, Korean fried seaweed chips, are broken into rough pieces over avocado, sweet corn and cherry tomatoes, adding a salty, toasty crunch to an otherwise soft bowl. A pinch of fine chili powder in the lime dressing leaves a faint heat at the end.
Cold, pea-size butter crumbs scattered over a moist sweet potato batter give this loaf its crunchy top. Keep the streusel chilled and sprinkle it on without pressing, so the clumps survive baking. The loaf bakes for 48-50 minutes and the top color runs ahead of the center, so a skewer that comes out free of wet batter is the better signal.
Eoseuri, a wild mountain herb picked in spring, smells of celery and parsley with a medicinal edge, and it is noticeably more bitter than spinach or bean sprout namul. A blanch of 30 seconds or less leaves the stems with a slight bite.
Add dallae (Korean wild chives) to soy butter rice and a sharp, garlicky scent rises over the richness of the butter. Scallions or garlic chives will not do the same thing, which makes this a spring dish, made when dallae is in season.