1880 Korean recipes. Page 38 of 79. Compare ingredients and cooking times. Korean Cucumber Doenjang Salad, Korean Mixed Seaweed Salad.
Doenjang, Korean fermented soybean paste, carries this cucumber side dish, with only half a tablespoon of chili flakes, and it tastes gentler than the red, spicy oi-muchim. The cucumbers are cut fairly thick and salted only briefly to stay cold, juicy and crisp under a thin coat of paste.
A mixed seaweed pack usually holds several kinds, such as sea mustard stems, hijiki, and ogonori, and each one chews a little differently. The seaweed spends only 20 seconds in boiling water to keep that springy bite. A vinegared gochujang dressing and thin slices of cucumber add tang and crunch.
Chunks of cutlassfish (galchi), seasoned for ten minutes with soy sauce and ginger, sit on the very top of the pot as the rice cooks. After resting, the flesh falls apart at the touch of a paddle. The scallions are scattered over and everything is folded together with a light hand.
There is no gochujang or soy sauce here, only salt and pepper, so what you taste is plain potato and sweet shrimp.
Glutinous rice flour in the yeast dough makes these pancakes chewier than an all-wheat dough, and the brown sugar inside melts into a hot cinnamon syrup as they cook. Pressing them flat with a spatula caramelizes the outside, but press too thin and the filling breaks through and sticks to the pan. Chopped peanuts give the syrup some crunch.
Six tablespoons of plum syrup are poured through the ice to pool at the bottom, lemon juice goes in on top, and cold sparkling water runs down the side of the glass. The result shades from dark at the bottom to pale at the top. A long spoon lifts from the bottom once or twice, no more.
Flounder fillets are brushed with soy sauce mixed with yuja-cheong, a Korean citron marmalade, so the salty glaze carries a bright citrus note. The fillets are thin and break easily; turn them once, in one go, with a wide spatula. If your yuja-cheong is very sweet, add a little more soy.
For when you miss the fish cake broth from a street stall, this needs only square sheets of eomuk (Korean fish cake) and radish. Rinse the fish cakes once in hot water to strip off the frying oil, and the broth stays clear to the last spoonful.
Fresh green laver is mixed into a thin batter, and the sea smell rises from the pan while it fries. The Cheongyang chili goes in seeds and all, and the finish is sharply hot.
A handful of crown daisy goes into the broth once the oysters and tofu are cooked, and the heat goes off as soon as it starts to wilt. The seasoning is soup soy sauce, which keeps the broth from turning dark.
The eggplant goes into the simmering soy sauce cut side down and is left alone for the first two minutes, long enough for the spongy flesh to drink in the sauce.
Korean zucchini holds so much water that it keeps weeping after it is seasoned, and a pool of liquid gathers at the bottom of the container within a day. This kimchi is therefore made to be eaten fresh, within two days, rather than left to ferment. Salting stops at 15 minutes for the same reason: any longer and the slices give up too much moisture and turn soft instead of crisp. Plum syrup stands in for sugar, and garlic chives add a green, grassy note against the chili.
Jinju's version of cold noodles mixes anchovy-kelp stock with beef brisket stock, two parts to one, giving the broth both seafood savor and meaty weight. The signature topping is a heap of pan-fried beef jeon cut into strips, cooled first so it does not warm the broth, then piled over cucumber and Asian pear.
Sliced paper-thin on the bias, about 0.1cm, the cucumber takes on the dressing quickly and turns tender while keeping its crunch. Vinegar brightens the cucumber's cool, watery freshness, and the chili heat follows quietly behind. It shows up constantly on Korean summer tables, on its own with rice or piled onto naengmyeon and bibimbap. It is mixed close to mealtime, since after about 30 minutes the cucumber starts weeping water and goes limp.
Shrimp with a springy bite and soft-flaking salmon are marinated in separate containers of seasoned soy, then brought together on one plate so the two textures alternate. The soy is cut with water infused with apple, radish, garlic, and scallion, and its sweetness comes from pear-flavored soda and mirin rather than sugar. Both seafoods are bought for raw eating, and soy that has touched raw seafood is never reused for a new batch.
With butter, milk and cheddar, this tastes closer to potato soup than to a typical rice porridge. Starch from the finely chopped potato thickens it, and since the cheese is salty, taste before adding any salt at the end.
The soy-based sauce takes a tablespoon of ketchup. Half-moons of potato go in first, and once their edges turn translucent the sausage follows, letting its fat soak into the potato. From cutting board to plate it takes around ten minutes, which keeps it manageable on a weekday morning.
Sunflower and pumpkin seeds go into the brown sugar and cinnamon filling, and they stay crunchy inside the melted syrup. The yeast is started in warm milk instead of water.
It is only plum syrup stirred into water, but boiling water dulls the plum aroma, so the water is left to cool a little first. Over ice with a few mint leaves it is a summer drink; without the ice it makes a warm cup on a cold day.
Scallops patted bone dry are sprinkled with coarse salt, seared hard, and finished with a few spoonfuls of basting butter. The yuzu marmalade and lemon sauce goes on after the heat is off. Bite in and you hit grains of coarse salt, with yuzu coming through between them.
Fish cakes of assorted shapes simmer with shiitake in a kelp and radish broth and come to the table in the pot, seasoned lightly with soup soy sauce so their own flavor stays in front.
Ground chicken and pressed tofu make a filling with little fat, and against that mild filling the perilla leaf's sharp aroma comes forward. Sliced straight out of the pan, the pieces lose their juices onto the plate. Serve them whole or cut them just before eating.
Clams and shrimp give this doenjang stew the smell of the sea. The clams bring salt of their own, so start with a little less paste than usual.
Soft, collapsing eggplant with springy shrimp in between. Oyster sauce goes in with the soy sauce, which makes it more savory than a plain eggplant braise, and with only a pinch of chili flakes it tastes salty and a little sweet rather than spicy.