1880 Korean recipes. Page 27 of 79. Compare ingredients and cooking times. Korean Spicy Stir-fried Chicken Feet, Korean Deep-Fried Seaweed Glass Noodle Roll.
Chicken feet are mostly skin and cartilage, with a sticky, gelatinous chew, and the meat is nibbled off between thin bones. Boiling them first strips the slippery coating so the gochujang and chili flake sauce clings thickly. How hot it gets comes down to the number of cheongyang chilies.
Glass noodles seasoned with soy sauce and sesame oil go into seaweed with stir-fried vegetables, rolled tight and fried. Rolling while the filling is still hot wets the seaweed and tears it, so the filling is spread out to cool first. They also get dipped in tteokbokki sauce.
Chestnuts boiled soft and pushed through a fine sieve become a smooth paste seasoned only with honey and cinnamon, so the sweetness stays restrained and the chestnut itself leads. Sieving while the chestnuts are still warm is what removes every grainy bit. Each small round is rolled in ground pine nuts and topped with a slice of jujube.
Soaking the dried tangerine peel for two minutes in the very water that will become the tea tames its harshness without throwing any of that water away. Bitter-bright citrus and ginger heat arrive together in the amber cup, and honey and rice syrup sweeten it in two registers, one clean and floral, the other thick and malty.
Sweetfish, a summer river fish with a delicate fragrance, is grilled under a thin scatter of coarse salt and no other seasoning. Left in, the innards give a bitter edge; taken out, the fish turns much milder. The tail and fins, which scorch before the body, get a thicker coat of salt.
Cod carries very little fat, which keeps this broth clear and light. The fish rests briefly in rice wine before going into anchovy stock already sweetened by radish, and crown daisy (ssukgat) goes on top thirty seconds before the heat is cut, just long enough to wilt.
Perilla leaves have a strong scent, so the pork and tofu filling is seasoned simply, with only soy sauce and black pepper. A thin layer goes inside each leaf, which is folded, fried, then cut in half again into single bites.
Plenty of eolgari, young napa cabbage, goes in, and as it wilts its sweetness softens the doenjang. A good amount of tofu keeps the salt in check too.
Knee cartilage and tendon should come out chewy and springy. Cooked too long, they slump and start to melt. Slices about 0.7cm thick sit on blanched garlic chives with a ladle of warm broth poured around them, so it eats like a moist meat platter rather than a soup.
Bellflower root (doraji) carries a pronounced bitterness, tamed by rubbing the roots hard with salt until sticky foam appears and then rinsing several times. The roots are torn by hand into thin strips; thinner strips take the brine faster, but crumbled pieces lose their chew. Ginger steeps in the hot soy brine for 10 minutes and is lifted out, leaving only its scent. The pickle is ready after 2 days of cold storage and is not meant to sit at room temperature.
Crumbled gamtae, a fine seaweed closer to green laver than to roasted gim sheets, releases a sharper, rawer ocean aroma the moment it lands on the noodles. A minimal dressing of toasted sesame oil and soy sauce takes a thin, even coat on well-drained, cold-rinsed somyeon, carrying the seaweed rather than competing with it.
The cockles of Beolgyo, on the wide tidal flats of South Jeolla, are plump and notably sweet, and they are fullest from November through March. Stirring in one direction while they boil helps every shell open at the same time, and they come out the moment they gape, before the meat shrinks and turns rubbery. A dressing of chili flakes, soy sauce and vinegar lays a sour, spicy edge over their briny sweetness, and a short rest lets it soak into the flesh.
There is no butter in this cocoa loaf. Mashed soft tofu and grapeseed oil fill that role, and dark chocolate chips are folded through. Wet tofu can add 3 to 5 minutes in the oven, which is why it sits in a sieve for 5 minutes first.
Bone-in pieces of flounder ferment with foxtail millet rice, thick radish strips and chili flakes until the whole mix turns tangy and salty. This version leaves out glutinous rice and fish sauce, so the millet grains stay visible between the fish, and after mixing it still needs 4 to 5 days in a cool place.
Part of the kabocha melts into the porridge, so it thickens and turns gently sweet without any added starch. With shrimp and squid in every spoonful, it is closer to a meal than the snack-like pumpkin porridge most people know.
A small amount of curry powder in the gochujang marinade is the Chuncheon touch. No water goes into the pan; the cabbage, torn into large pieces, releases enough to turn the marinade into a sauce. When the chicken is gone, rice is fried in whatever sauce is left.
Said to have started at snack shops outside Seoul schools in the 1970s and 80s, this tteokbokki has no broth at all. The rice cakes brown in oil one side at a time, then the heat drops and a chili flake and soy paste goes in to coat them thinly. Warmed in the oil, the chili flakes smell toasty before they taste hot.
Of the two Jeju hallabong, one is peeled down to bare segments and the other is juiced. Sugar and lemon juice are dissolved into the juice for the syrup, and a few segments pressed lightly in each glass release bursts of juice as you drink.
Flounder is thin-fleshed and mild, so salt and rice wine are all the seasoning it gets. The surface has to be patted completely dry before it goes into the pan, or the skin will not crisp.
Just scallions and eggs, ready in under ten minutes. The scallions do two jobs: the first batch simmers until soft, translucent and sweet, flavoring the broth, while the rest go in at the end for a sharp, fresh bite on top.
Tuna batter, mixed with chopped onion and carrot, is spread thin on single perilla leaves, and each leaf works as a base plate that keeps the patty in one piece when it is flipped.
No doenjang or gochujang here; salted shrimp does the seasoning. Its saltiness varies by jar, which is why only one tablespoon goes in at first and the remaining half is added at the end to taste. The base is rice-rinsing water with potato boiled in it for eight minutes, and chili flakes and cheongyang pepper turn it red and sharp.
The name comes from dombae, the Jeju word for cutting board, after the habit of slicing the boiled pork and serving it right on the board. Skin-on pork belly simmers gently in water seasoned with doenjang until the rind turns translucent and bouncy and the fat layers go soft enough to melt.
Aralia shoots, the spring buds Koreans call durup, go into this pickle raw so the stems keep their snap and their woody, slightly bitter aroma. The brine leans on soy sauce rather than vinegar, since too much acid would bury that fragrance. Garlic and hot green chili leave a sharp finish, and a brief 20-second blanch is an option for anyone who finds the bitterness strong. Kept submerged and chilled, it lasts about 2 weeks and suits rice or a lettuce wrap with grilled meat.