1880 Korean recipes. Page 42 of 79. Compare ingredients and cooking times. Korean Misutgaru Latte (Roasted Multigrain Milk Drink), Korean Grilled Dried Pollack.
Misutgaru, a powder of roasted grains, is first worked into 100ml of cold milk until no dry bits remain, then thinned with the rest of the milk in two or three additions. Once it is poured over ice, roasted soybean powder is sifted on top.
The hwangtae, a Korean dried pollack, is not soaked; it is only dampened front and back with wet hands, which keeps it chewy rather than soggy once grilled. The gochujang glaze goes on in several thin layers over low heat, and it is done when the surface turns sticky and glossy.
Unlike milky seolleongtang, galbitang should come out nearly clear, yet the short ribs still leave a faint richness from their fat. For that clarity the ribs are soaked to draw out blood, then blanched and rinsed before the real simmer starts. Leftover broth sets like jelly in the fridge.
Mugwort pancakes have to be thin for the young spring herb to come through. A thick one traps steam in the middle, goes soggy and dulls the scent. Overloading the batter with mugwort makes it too stiff to spread thin in the first place.
Dried pollack strips, tofu and eggs make up nearly the whole list. The pollack toasts in sesame oil for two or three minutes, until it smells nutty, and only then does the water go in. The broth stays clear, but that toasting keeps it from tasting thin. Beaten egg poured into the boiling broth spreads into fine threads.
In Jeju, galchi-jorim is made with plenty of liquid, close to a stew, and rice gets mixed into whatever sauce is left. Potato goes under the fish along with the radish, another Jeju habit, and its starch gives the sauce some body.
Built for kimjang, the big winter kimchi-making session, this recipe works through 10 kg of salted napa cabbage at once. The radish strips are tossed with the chili flakes first and turn red before the fish sauce, salted shrimp and garlic join them, which keeps the seasoning a clean, even color. Mustard greens and water dropwort cut into the seasoning give it a clean, slightly bitter aroma. Fresh oysters are optional and make the kimchi taste cooler and brighter, but because they also sour it faster, they go only into the containers that will be opened first. After one to two days at room temperature, the kimchi moves to the fridge and keeps its flavor for two to three weeks.
Tangy kimchi and sweet soy-marinated beef cling to thick udon in a saucy, soup-free stir-fry. Searing the beef undisturbed over high heat builds flavor. Frying the kimchi until red oil pools in the pan, before any sauce goes in, keeps the seasoning concentrated. The fat, round noodles hold the sauce well, making a filling one-plate meal.
Perilla seed powder and Greek yogurt bind this potato salad instead of mayonnaise, giving it a nutty taste and a light finish. King oyster mushrooms torn into thick strips keep their chew after roasting, a good foil to the fluffy, roughly mashed potato.
Whole yellow croaker spends two days buried in sea salt in the fridge, then gets a coat of garlic, ginger, chili flakes and cheongju (clear rice wine) and goes back to the fridge for 5 to 7 days. Unlike jeotgal left to ferment at room temperature for a long time, every stage here happens in the fridge. The seasoning has to reach inside the belly as well as the skin, otherwise the flesh near the bone stays plain. Small pieces go with plain rice or into kimchi jjigae.
The spinach is squeezed hard before it is seasoned, the carrot is sauteed to drive off water, and the rice is left to cool a little before it is spread on the seaweed. All three steps are there to keep the gim from going soggy. The finished roll and the knife both get a thin coat of sesame oil before slicing.
Through the doenjang-fried pork comes the faintly earthy smell of Swiss chard. The leaves go limp as they cool, so it is eaten straight from the pan, spooned over rice.
Kimchi goes in at nearly the same weight as the pork, so the first thing you taste is its sourness. Short-cut garlic chives and pressed tofu fill out the mix, seasoned with soy sauce, garlic, and sesame oil.
Thin slices of quince, skin and all, are simmered briefly with sugar, honey, lemon juice, and a cinnamon stick into a fragrant amber preserve, and a few spoonfuls stirred into very hot water make each cup. The skin stays on because it carries much of the fruit's floral, citrusy aroma; only the bitter seeds and the hard core are cut away.
Pollock dried through a winter of freezing and thawing puffs up into hwangtae, softer and chewier than most dried fish. The strips get a thin coat of gochujang, soy sauce and syrup and only a minute or two per side over medium-low heat. Tear them apart while warm for makgeolli or soju, with mayonnaise for dipping if you like.
Short ribs simmer with radish for an hour before octopus joins them, and the pot ends up part beef soup, part seafood soup. Koreans also make it for boknal, the hottest days of summer.
Heat makes crown daisy smell stronger rather than weaker, and its bitter, grassy scent rises straight through the thin batter. A little potato starch in the batter keeps the pancake crisp for a good while after it cools. It is cut into pieces and served with a soy-vinegar dip.
Freshwater eel is cut into 3 to 4 cm pieces, bones and all, and simmered in a gochujang broth. With the bones still in, the liquid comes out rich, and ground perilla seed stirred in just before the heat goes off thickens it. In Korea it turns up on the table around boknal, the hottest days of summer.
The hairtail pieces sit in lightly salted water for five minutes and are then patted completely dry. A dry surface is what lets the chili and soy sauce sink into the fish.
Most soy pickles take their brine boiling hot, but in this recipe the boiled brine cools completely before it touches the perilla leaves, which would otherwise blacken and go limp. Sliced garlic and a cheongyang chile are tucked between the leaves raw rather than simmered in the brine, which keeps their bite sharp against the herbal perilla. From day three, a single leaf wrapped around a spoonful of rice is the usual way to eat it. It stays in the fridge, and this mix is not meant to be kept beyond a month.
This bowl follows the shape of Chinese dan dan noodles but swaps in Korean flavors: doenjang (fermented soybean paste) and soy sauce season the pork, and unsweetened soy milk forms the broth. Frying the chopped kimchi with the browned pork tames its sourness so it blends into the nutty chili-oil broth instead of standing apart. If the doenjang starts sticking to the pan, lower the heat right away to keep bitterness out.
Bitter, herbal chwinamul (a Korean wild green usually dressed as a namul side dish) meets the sweetness of roasted sweet potato in a perilla oil and soy dressing. The greens lose that bitter aroma and their clear color first if they sit in the boiling water too long.
Each braised perilla leaf is peeled off the stack and wrapped around a bite of rice. The leaves are stacked five or six at a time with sauce spooned between the layers and braised gently, so every leaf, wilted and soft, is seasoned evenly.
All the usual gimbap fillings land on a bowl of rice instead of being rolled in seaweed: thin egg strips, sauteed carrot, blanched spinach and torn imitation crab. There is no laver, pickled radish or fish cake here, so the seasoning lives in the rice itself, tossed with sesame oil and salt. Each topping keeps its own section until the bowl is mixed at the table.