1880 Korean recipes. Page 34 of 79. Compare ingredients and cooking times. Korean Pan-fried Radish Pancakes, Korean Red Pepper Paste Stew.
Mu-jeon sits on the Chuseok and Seollal jeon platter next to hobak-jeon and gaji-jeon. The radish has to be sliced an even 3 mm: thicker pieces keep a raw, acrid center, and thinner ones break apart in the pan. A little rice flour goes into the batter with the pancake mix, and a soy-vinegar dip comes alongside.
Two tablespoons of gochujang set the base, and half a tablespoon of chili flakes adjusts the heat. Pork shoulder is first cooked with a little of the water, then the seasoning is fried onto it for a minute, which keeps the gochujang from floating separately in the broth. It suits being ladled generously over cold rice.
Lean pork tenderloin pulls apart after boiling into long, even strands that take up a soy reduction along every fiber. It tastes better fully chilled than straight from the pot, since the seasoning keeps settling into the meat as it cools. Whole garlic cloves braise alongside and soften enough to eat with the pork.
A quick thirty-second blanch strips the raw bitterness from pepper leaves and wilts them enough for the chili seasoning, thickened with glutinous rice paste, to coat them evenly. Even under that spicy dressing they keep a green, almost herbal note that sets this kimchi apart from napa cabbage or young radish kimchi.
A big platter piled with somyeon, shredded cabbage, cucumber, carrot and torn lettuce arrives tossed in a spicy-tangy gochujang dressing. Each vegetable brings its own kind of crunch against the soft noodles, and the dressing of gochujang, vinegar, sugar and soy hits sweet, sour and hot in quick succession. Sesame oil and toasted seeds round off the sharpness without dulling it.
Slicing cooked octopus thin and wide with the knife laid at a low angle shortens its tough fibers, so each piece chews easily. Cho-gochujang, gochujang sharpened with vinegar and sugar, coats it in a sour heat, while minari (Korean water dropwort) adds a fresh, herbal aroma and cucumber and onion bring crunch.
Godeulppaegi is one of the more bitter Korean greens, and most of the prep time goes into soaking it in cold water after blanching. If a taste says it's still too sharp, change the water and soak it again, then dress it with gochujang and vinegar.
Pork shoulder simmered for about an hour in beef bone broth turns the soup milky and full-bodied. Salted shrimp (saeujeot) and salt come on the side so each person seasons their own bowl, which is how it is eaten in Busan.
The sourer the kimchi, the better this turns out. It fries with the pork for a good while, until it deepens to a dark red and picks up the taste of the meat.
Each muffin cup gets sweet batter halfway up, a little chopped ham, and a whole egg cracked on top before baking. You see it often on Seoul streets in winter, and paper muffin cups give the same shape without a special pan.
Job's tears need two hours of soaking and enough boiling to crush easily between the fingers. Undercooked grains leave grit that no amount of blending removes. Pine nuts, rich in oil, emulsify with the milk as they blend and give the shake its heavy, creamy body.
Each sheet of laver is brushed thinly with sesame oil, sprinkled with salt, and laid in a pan over low heat, one at a time. Within about ten seconds the dark sheet turns bright green and the edges curl a little, and that is the moment to flip it. Brown spots mean it has already gone too far, and the next sheet gets a lower flame.
Frozen pollock gets just ten minutes in the red, gochugaru-spiked broth. Any longer and the flesh falls apart while the bones leach a bitter, fishy taste. Tofu, green onion and cheongyang chilies join for the final five minutes.
The shrimp are only halved and roughly chopped, which leaves them with some bite among the julienned radish after frying. A little potato starch in the batter makes the pancake slightly chewier.
Half a tablespoon of doenjang goes into the gochujang seasoning, smoothing the sharp edge gochujang has on its own into something more savory. The pastes are fried in the pork fat over low heat for just a minute.
Sea bream fillet is spread flat, layered with cucumber, carrot and oyster mushrooms, then rolled and steamed into a log of white fish wrapped around a core of color. The soy, vinegar and sesame oil sauce sits on the side rather than being cooked in, which keeps the mild bream tasting of itself.
A good soak in salted water draws much of the harsh bitterness out of godeulppaegi greens. What stays in the finished kimchi is a gentle bitter undertone beneath the fermented tang. The roots stay chewy while the leaves turn soft, giving two textures in one stem. In parts of Jeolla and Gyeongsang provinces it is traditionally made in autumn and eaten through the winter. After at least 2 days of ripening it goes to the table as a side for rice.
Instead of ladling sauce over a bowl of noodles, platter jjajang tosses the cooked noodles right into the pan with the black bean sauce and serves everything on one large plate to share. Squid and shrimp join the pork and cook only until the squid turns opaque and the shrimp curl pink.
Thin pan-crisped potato, salty pollock-roe dressing, and the sea flavor of crumbled laver all land on one plate. Myeongran, salted pollock roe, is scraped from its membrane and loosened with Greek yogurt and mayonnaise, which tame its saltiness into a creamy dressing.
The slices go on a bed of onion and minari (water dropwort), with chojang, soy sauce, wasabi, and lemon kept on the side for dipping piece by piece, each one differently. The fillet has to be sold for raw eating with a stated parasite-control freeze, and even then it stays at 4°C or below while it is prepared.
The freshwater fish disappears entirely, its flesh dissolved into a spicy gochujang and doenjang broth thick with both rice and thin somyeon noodles. Perilla seed powder and perilla leaves are strong enough that the muddy taste river fish can have barely registers. Fine bones can survive even several strainings, so eat slowly.
Chewy squares of Korean fish cake (eomuk) are mixed with crisp onion and carrot. Soy sauce and oligo syrup give a sweet-salty glaze, and a cheongyang chili tossed in at the end adds a little heat.
A whole hard-boiled egg in a thin batter shell gives three layers in one bite: crisp coating, firm white, and a fully set yolk. Excess batter is shaken off before frying, or a heavy coat buries the egg's own flavor.
Jehotang is said to have been made by the Joseon court's medical office to see the king through the summer heat. Cinnamon, ginger and licorice root are simmered, then mixed with plum syrup and honey and served cold, so the sweet-tart taste comes with a quiet herbal note behind it. Plum syrups vary a lot in sweetness, so adjust the water and honey by taste.