1880 Korean recipes. Page 44 of 79. Compare ingredients and cooking times. Korean Seasoned Perilla Sprout Namul, Grilled Mackerel Rice Bowl.
Young perilla shoots have tender stems and an even stronger herbal scent than the mature leaves. The 40-second blanch is short on purpose to protect that aroma, and a doenjang dressing with perilla oil, pressed from the same plant's seeds, layers the scent instead of covering it.
The mackerel has its pin bones pulled before grilling, so you can break it up with a spoon and stir it straight into the rice and onion soy sauce. A little minced ginger in the sauce keeps the oily fish tasting clean.
Done right, the gochujang sauce does not pool in the pan but clings to every piece of fish cake with a shine. The square fish cakes are dipped briefly in boiling water first to rinse off their surface oil.
Butter dough that rises twice before it is twisted and fried gives a doughnut that stretches and chews when you bite it. Roll it in sugar the moment it leaves the oil, while it is hot enough for the sugar to stick.
Tea simmered for thirty minutes from dried acanthopanax bark and astragalus root gets a very small amount of salt. It is there to take the edge off the herbal bitterness, not to make anything salty, and the honey goes in just before drinking.
Grilling starts only after the slick film on the skin has been scraped off with the back of a knife. The soy glaze goes on in two or three thin coats rather than one, and each coat leaves the eel a shade darker. On a grill instead of a pan, it picks up more smoke.
Pressed out with both thumbs as it is torn, each piece of dough ends up thin at the rim and thicker in the middle, chewy and tender in one bite. Potato thickens the broth as it cooks, and with crumbled laver on top the bowl is a whole meal, no rice needed.
The holes of each lotus root slice show through a thin, crisp batter, so every piece comes out looking like lace. Biting in gives a clean crunch first, then a slightly sticky chew from the root. Slices cut 5 to 6 mm thick keep that crunch while still cooking through in the center.
This is the everyday pork belly and sour kimchi stew with one addition: a tablespoon of doenjang, fried briefly with the chili flakes before the water goes in. It gives the bottom of the broth a slightly earthier weight. If the kimchi is not sour yet, use half a teaspoon of sugar rather than a few drops of vinegar.
Instead of small whole potatoes, this version peels ordinary ones and cuts them into bite-size chunks. The corn syrup waits until the potatoes are nearly tender; added that late, it stays a thin shine instead of turning into a sticky syrup. Serve it warm or fully cooled.
Cut into chunky 2 cm cubes, the radish stays crunchy right to the center even after salting and a day of fermentation. Anchovy fish sauce builds the savory base as the kimchi ripens, and ginger tames the raw radish smell for a cleaner finish. With sweeter winter radish, the sugar can come down. After 24 hours at room temperature a light fizzy sourness appears, and from there the fridge takes over. In summer, cut the room-temperature rest to half a day so it does not turn too sour. In Korean restaurants it sits beside grilled pork belly and hot rice soups, cutting through their richness.
Juice from well-fermented kimchi, stretched with water and balanced with sugar and vinegar, becomes a chilled sweet-sour broth for thin somen. Since nearly all the flavor comes from the kimchi, young kimchi leaves the broth flat and short on tang. Chopped kimchi and cucumber strips on top add crunch to a light summer bowl.
Glasswort grows near tidal flats and its thin stems already taste salty, which leaves the seasoning to chili flakes, vinegar, plum syrup and sesame oil with no added salt. The stems pop when bitten, and keeping that snap explains the 10-second blanch and the plunge into cold water right after. Mixing it for too long makes the stems go limp and leaves water on the plate. For that reason the chili flakes are soaked in the vinegar and plum syrup first, and a quick toss then coats the greens. Paper-thin onion adds a little sweetness, and the fruity plum syrup rounds off the vinegar's sharpness.
Blood cockles (kkomak) are blanched only until the shells crack open, then tossed in a soy, garlic and Cheongyang chili sauce for just 5 to 6 minutes. Short cooking is the whole point, because these chewy little clams turn rubbery fast.
Which sweet potato you use changes the pot. Chestnut-type bam goguma cooks up dry and mild, while the moist hobak goguma comes out softer and sweeter. Either way, it is cut into 2 cm cubes and spread in a single layer over the rice, with only a pinch of salt.
Mayonnaise stirred in after the heat is off keeps the dried squid strands soft and moist even once the dish cools. The pan comes off the heat as soon as the strands start to clump together, since a sauce cooked any longer scorches and turns bitter.
The usual way cheese sticks go wrong is the melted cheese breaking through the coating and running into the oil. That is why these get two coats of parsley breadcrumbs and a stint in the freezer before a short fry. Serve with tomato sauce for dipping.
Barley, millet and foxtail millet go into the malt water along with the sweet rice, so the sweetness of this sikhye, the Korean rice punch, carries an extra layer of grain flavor. If the keep-warm temperature climbs past 70°C, the malt stops working and the drink comes out less sweet. A day in the fridge mellows it.
With no glaze, only salt, this eel is all about the crisp skin and the rich fat. Over charcoal, dripping fat makes the flames jump, so one side of the grill is kept cooler to move the eel onto. Any sweet sauce stays in its own dish, and the salt-grilled eel gets tasted first.
Three potatoes, anchovy stock and a spoonful of doenjang are all it takes, which makes it a standby when the fridge is running low. Starch from the potatoes thickens the soybean-paste broth slightly as they cook.
Yukjeon gets only about a minute on each side. The beef round is sliced thin, and any longer toughens it quickly. Besides holidays and ancestral rites, it turns up whenever guests are expected, at a housewarming for instance.
Sour kimchi is fried with chili flakes, anchovy stock goes on top, and 200 g of soybean sprouts follow. After that, the lid has one rule: if it goes on, it stays on until the sprouts are cooked, and if it is left off, it stays off the whole time. Lifting it halfway brings up a raw, beany smell.
In the same soy broth, the potato soaks up seasoning to the center while the peeled quail eggs only brown on the outside. It has long been a familiar lunchbox side for Korean children, and it is seasoned without any heat.
Tiny holes poked with a toothpick let the soy brine into each hollow shishito pepper, and the blanch stops as soon as the skins begin to slump, because fully limp peppers lose their bite. Once the hot brine is poured over, the peppers are split into shallow containers and head straight into the fridge, making this a chilled side dish rather than a pantry preserve.