1880 Korean recipes. Page 40 of 79. Compare ingredients and cooking times. Korean Seafood Stew (Shrimp, Squid & Clam Spicy Pot).
Clam juice forms the base, with gochugaru and gochujang turning the pot deep red and spicy. Thick slices of tofu and zucchini soak up the seafood broth all the way through. Served straight from the pot, it stays bubbling until the last spoonful.
The eggplant is sauteed in oil for a few minutes before the sauce goes in. Dropped straight into the liquid, it would release water and thin the seasoning. Any braising liquid left over can go into bibimbap.
Instead of salt, this Jeolla version seasons the scallions with thick fermented anchovy sauce, myeolchi jinjeot, which gives them a funky, deep saltiness. The sauce goes only on the white stalks at first, since they are thick and need a head start, and whatever drains off is stirred back into the chili paste rather than thrown away. Pear juice sweetens the paste in place of sugar for a cleaner finish. The green tops get only a light swipe of seasoning, because squeezing them makes the kimchi taste grassy.
Scallion-infused oil, a hot wok and a quick toss of chili flakes give this red seafood soup its smoky, spicy base. The flakes stay in the oil only briefly, since even a little scorching leaves the whole pot bitter. Chicken stock carries the broth while squid and mussels add their own savoriness, and soy sauce ties the seasoning together and darkens the soup to a reddish brown. Wilted cabbage and onion soften the heat with sweetness. Seafood toughens with long boiling, so once the broth comes up to a boil it is ladled straight over chewy wheat noodles cooked in a separate pot.
The earthy smell of early-spring naengi (shepherd's purse) gives this squid salad with chojang, a sweet-sour chili dressing, its seasonal character. The greens are cleaned of roots and grit, then dipped only briefly in salted boiling water to soften their bitterness while keeping their aroma.
Braised dried pollock comes out soft and moist; this version tosses the dry shreds straight into a gochujang, vinegar, and oligosaccharide syrup dressing and keeps them chewy. With no stove involved, it takes about 15 minutes when a side dish is needed in a hurry.
Tofu is mashed into the pot as it simmers and breaks down into the sauce, thickening this gangdoenjang, a reduced soybean-paste sauce for rice, without any starch. Zucchini, onion and shiitake are diced small, no bigger than 1 cm. Doenjang varies in saltiness, and the way to adjust is to mix more or less of the finished sauce into the rice.
Thin beef that hits the pan in clumps steams instead of searing. So before it goes into the soy and pear-juice marinade, every stuck-together slice is peeled apart and laid flat.
Think of the black sauce on jjajangmyeon noodles, clinging to rice cakes instead. Chunjang, the black bean paste, is fried first in the fat left by ground pork, onion, and cabbage, which takes away its raw, chalky edge. There is no gochujang, so nothing here is spicy. A pile of cucumber matchsticks on top adds crunch against the thick sauce.
Roasted buckwheat simmered over low heat for ten minutes turns the water golden. Two jujubes and a strip of lemon peel go in with it, the peel cut thin with as little white pith as possible, since pith makes it astringent.
Pork jowl goes into the pan with no oil at all. Its own fat runs out within moments, and the doenjang marinade sizzles in it and browns onto the meat. The doenjang starts at a single tablespoon and goes up only after tasting.
On Korea's east coast, seaweed soup for new mothers is sometimes made with a whole flounder instead of beef. The seaweed is stir-fried in sesame oil before the water is poured in, and the flounder, blanched briefly to take away any fishiness, joins it whole, seasoned with soy sauce and garlic.
Chopped shiitake, crumbled tofu, carrot and scallion go into one batter, which is spooned into small, flat rounds. Chopping the mushrooms a little coarser gives them more chew. A sauce of soy, vinegar and sesame seeds goes on the side.
With Spam and Vienna sausages piled in by the handful, the salty, meaty side of budae jjigae leads. Well-aged kimchi cuts through the processed meat with its sourness, and a block of instant ramen soaks up the seasoned broth as it cooks.
The usual way galbi jjim goes wrong is that the liquid cooks down while the beef is still tough. Before reducing the sauce, check that a chopstick slides into the meat; if it doesn't, add a splash of water, cover and keep going.
Salted shrimp and anchovy fish sauce layer two kinds of seafood savoriness, and glutinous rice paste thickens the seasoning so it clings to the scallions even after they release water. Six hours at room temperature plus a day of chilling make it ready for grilled pork belly or bossam, and after three days or more its lactic sourness suits stews and stir-fries.
Thick, springy jjolmyeon noodles get tossed in a sweet, sour and spicy dressing of gochujang, vinegar and sugar. Cabbage and cucumber soaked in cold water stay crisp against the heat, while a halved boiled egg rounds things out. The noodle is said to have started in the 1970s as a production mistake at a noodle factory in Incheon.
Leek-like daepa scallions are shredded into fine threads along the grain and soaked in cold water, which takes off the harsh bite and makes the strands curl lightly. The mellowed shreds are heaped beside grilled meat and picked up together with each slice.
Lean, straight-grained eye of round pulls apart into neat shreds after simmering, and those shreds stay chewy under the soy glaze. The boiled eggs wait until the braising liquid has dropped by half; added earlier, only their outsides turn salty. Seasoning keeps moving into the meat as it cools, so the heat comes off before the broth tastes too salty, and it spends a day in the fridge before serving.
Gondre, a mild wild thistle green from the mountains of Gangwon Province, cooks right on top of the rice, so the rice itself stays plain with a soft, grassy aroma. The seasoning comes at the table: soy sauce mixed with green onion, garlic, chili flakes, and sesame oil brings salt and heat against the gentle greens. Fresh gondre is most fragrant in spring, but properly soaked dried gondre gives nearly the same result year round.
Because its soy and pear-juice marinade still tastes right once cold, Seoul-style bulgogi often goes into lunchboxes. Apple juice can replace the pear juice and tenderizes the beef much the same way.
After 12 to 15 minutes in the steamer the wrappers go translucent, showing the filling of pork, tofu, glass noodles, and garlic chives. The dip is soy sauce with vinegar and chili flakes. Fold a big batch and freeze some, and a few can go straight from the freezer into the steamer later.
Minari, apple, cucumber and a small piece of ginger are blended with cold water. Poured straight from the blender, the juice is thick and fibrous; passed once through cheesecloth, it turns clear and green. A tart apple keeps it from leaning too sweet.
Green onion cut into thick 5 cm lengths cooks beside the pork jowl, left mostly alone and then charred lightly over high heat at the end. The pork gets only 15 minutes in the soy marinade; past 20, the salt works too far into the meat.