1880 Korean recipes. Page 29 of 79. Compare ingredients and cooking times. Korean Skewered Jeon (Ham and Mushroom Skewer Pancake).
Ham, imitation crab, king oyster mushroom and scallion, all cut to the same length and threaded in turn, make up kkochi-jeon, a regular on ancestral rite and holiday tables. One bite brings the salt of the ham, the spring of the crab stick, the firm grain of the mushroom and the scallion's green smell all at once.
There is no meat, just eggplant, tofu and perilla seed powder, but the broth is anchovy-kelp stock; for a vegetarian pot, change the stock first. The eggplant simmers for about six minutes until soft enough to collapse, while the tofu, cut small at 1.5 cm, stays firm.
This cold-weather braise calls for frozen pollock on purpose, not fresh. Freezing and thawing firms up the flesh and leaves it slightly spongy, and the pieces hold together through a long simmer in the spicy broth.
Cold, soft eggplant soaked in a sweet-sour soy brine, with garlic and a little hot chili running through it, makes a chilled side dish rather than a long-keeping preserve. The eggplant is cut into thick lengthwise quarters because its tender flesh collapses easily, and thick pieces still hold their shape after blanching. Absorbing the brine takes a full day of chilling, too long for same-day cooking, and the jar stays refrigerated rather than on the shelf.
Thick udon wears a coat of red gochujang dressing in this cold cup, with raw shredded cabbage and carrot adding crunch against the soft noodles. Oligosaccharide syrup gives the sauce enough body to cling to slippery udon, and vinegar keeps the heat bright rather than heavy. The frozen udon is blanched for just 1 minute so the thick strands keep their spring. Cabbage and carrot are pressed dry with a paper towel first to keep their water from thinning the dressing. Portioned into cups, it is easy to carry and eat by hand, though it tastes best served cold right away before the noodles swell.
Cooked bulgur is mixed into a Korean bean sprout side dish, so the crunch of the sprouts comes between plump grains. The dressing is the usual namul one of soy, sesame oil and garlic with a little apple vinegar added, and seaweed flakes go on just before eating.
The layers in this scone come from stopping before the butter is fully rubbed in, leaving pea-sized bits in the flour. Those bits melt in the oven and push the sides apart, so a good scone splits by hand into visible layers. Yuja preserve (yuja-cheong), yuja zest and minced ginger go into the dough.
Hairtail is sliced thin, about 0.3 cm, and eaten wrapped in lettuce with raw garlic, green chili, and ssamjang or chojang. The silvery coating on the skin does not need to be scraped off.
Stir-fried deodeok root sits beside raw cucumber, carrot, and lettuce, so each bite mixes a cooked, gochujang-coated root with cool, crisp vegetables. Most of the sauce goes into the pan with the deodeok; the rest is added when the bowl is mixed.
The deodeok, a fibrous mountain root, goes into the pan ahead of the eggplant and onion, because eggplant cooks far faster. Its earthy bitterness is toned down beforehand with a short soak in salted water.
The filling uses both pork and beef, with wrung-out tofu, chopped onion and green onion, all kneaded in one direction only. Any water left in the tofu or vegetables loosens the filling and pools inside the wrappers as they steam.
Seventy grams of cooked, cooled black rice turns this smoothie a deep purple. It is blended thick with coconut milk, banana and date syrup, then topped with toasted coconut chips.
With thin skin and soft flesh, a piece of beltfish flipped while still stuck to the pan tears apart. Waiting until the edges brown and the steak releases on its own, then sliding a wide spatula underneath, keeps each piece whole.
Dak hanmari means one whole chicken, and it arrives that way: uncut, simmered with potatoes, still in its pot, to be snipped apart with scissors at the table. Once the chicken is gone, knife-cut noodles go into the broth the potatoes have turned cloudy, and that is the end of the meal.
The flower crab is not picked; it is halved shell and all, floured, dipped in egg and fried, and you end up eating it the way you would any crab, holding the shell and pulling the meat out. Before frying, minced ginger is rubbed into the gaps between meat and shell and left for a short while to tame the fishy smell and season the thick meat inside.
Eggplant cut into wide bias slices drinks up the gochujang broth and releases a mouthful of spicy liquid with each bite. The chili paste and flakes need only about 30 seconds over low heat and scorch if left longer.
The oyster mushrooms are torn by hand into thick strips along the grain, and they stay chewy even after the braise. The sauce starts from plain water rather than stock; the mushrooms give it all the savoriness it needs.
Tearing steamed eggplant by hand along its grain, instead of slicing it, leaves ragged surfaces that pull the chili, garlic and fish sauce dressing deep between the fibers. There is no fermentation, so it is eaten the day it is made, ideally in summer when eggplant is in season and a quick extra side dish is needed. Spooned over cold rice and mixed, it becomes a simple meal on its own, with soft eggplant and spicy dressing coating every grain.
Jeju-style pork noodle soup usually means a dense, milky bone stock; this version simmers 500 g of pork bones for at least an hour and aims for a lighter, relatively clear broth instead. Soaking and blanching the bones first, plus a spoonful of doenjang in the pot, keeps porky off-notes down.
A mustard dressing gives these sprouts a nose-tingling heat, softened by the sweet tartness of vinegar and sugar. Mustard mixed ahead of time develops a sharper pungency. Unlike the usual seasoned bean sprouts, this one is always served cold, and the chill makes both the mustard and the crunch more pronounced. Overcooked sprouts go soft and lose the snap the dish depends on. Because cucumber and carrot carry a lot of water, the cucumber is salted and pressed first to keep the sauce from going thin. Set beside fatty mains like samgyeopsal or bulgogi, it clears the palate.
Browning the butter first gives these madeleines a nutty base, with yuja-cheong and lemon juice adding a sharp citrus note on top. Any big pieces of peel in the yuja preserve are chopped small so every mold gets its share.
Thin, green gamtae seaweed is harvested in winter along Korea's southwest coast, including Garorim Bay near Seosan. This recipe uses plain dried gamtae, not fresh fronds or the kind seasoned with oil and salt. Because it softens fast once it meets liquid, the seaweed is torn into large pieces, the soy and vinegar dressing is scattered widely, and the mixing is a lift rather than a press, done right before eating.
Perilla seeds are blended with water and strained before joining the pot, which gives the porridge a smooth, nutty body with no gritty hulls.
Deodeok root and thin bulgogi beef share one sweet-spicy gochujang sauce, but not at the same moment. Two thirds of it marinates the beef for just 10 minutes, short enough that the meat does not turn too salty, and the rest goes straight onto the deodeok later in the pan. The root is pounded lightly to loosen its fibers, yet left thick enough to hold together when tossed.