1880 Korean recipes. Page 52 of 79. Compare ingredients and cooking times. Naejang Suyuk, Korean Ssamjang Hwe Deopbap, Korean Stir-fried Dried Pollock Strips.
Beef tripe and small intestine share one plate, so you get two quite different chews in alternating bites. Both simmer a long time in water with doenjang (Korean soybean paste) until tender, and the sliced meat goes out hot with a splash of the cooking broth over it.
Instead of the usual cho-gochujang, this raw fish bowl is dressed with ssamjang loosened with vinegar and sesame oil, and the taste leans toward savory fermented soybean rather than sweet heat. The vegetables are not dressed ahead, and the bowl gets only two or three turns when it is mixed.
Hwangtae is pollock dried through a winter of freezing and thawing in mountain air, which leaves the flesh light and full of tiny holes. Soaked and stir-fried, the shreds take the gochujang glaze all the way in and turn red, moist and chewy.
Garae-tteok and Vienna sausages alternate on the skewer and brown first; the gochujang glaze only goes on over low heat for the last minute or so. If you are wary of the heat, hold back some glaze, taste, and add more only if you want it.
The mugwort powder is first worked into a thick paste with a little lukewarm water. Whisked into warm milk a bit at a time, it spreads into an even jade green with no lumps. Condensed milk and honey sweeten it, and if mugwort is new to you, start with a little less powder.
Gochujang paste goes onto the cut faces of the crab and into the gaps in the shell, and it rests 15 minutes at room temperature. It grills shell side down over medium heat first; after the turn, more paste is brushed on the cut side and runs down into the shell over the meat. Whatever collects inside the shell ends up as a dip for the meat.
The broth gets its base from radish, cooked until translucent before the oysters go in. That is why the radish is sliced an even 0.3 cm thin, and no tofu or separate stock is used.
Octopus (nakji), beef small intestine (gopchang), and shrimp (saeu) give this Busan-style hot pot both its name and three distinct chews under one spicy sauce. With only 200ml of stock, it cooks down to a thick, saucy stew rather than a soup, and once the glass noodles have soaked up the seasoning it is meant to be spooned over rice.
Fermented skate carries a sharp ammonia sting, and steaming it under a gochugaru and gochujang paste tames that edge without erasing it. In Jeolla Province the dish turns up at feasts and ancestral rites, and the smell is the point rather than a flaw.
Crunchy seaweed stems carry a layer of salty soy and sharp vinegar over a faint taste of the sea. The stems are blanched for only about 20 seconds and squeezed dry right away; that brief dip is what keeps their snappy chew. Onion lends the brine a natural sweetness and cheongyang chile a hot finish. Salted stems vary in saltiness, so the soaking time is adjusted by tasting a strand.
Squid takes the place of beef in this version of japchae, the Korean glass noodle stir-fry, tossed with spinach, carrot, and onion in a soy and sugar sauce. Scoring the inside of the squid in a crosshatch lets the seasoning reach more surface and keeps the cooked pieces tender. The squid gets only about a minute over high heat, since any longer turns it rubbery and leaks water that leaves the noodles soggy. The spinach is blanched separately and squeezed hard for the same reason. Boiled for no more than 6 minutes, the glass noodles stay springy and hold together in the pan.
Shepherd's purse is eaten root and all, because the earthy scent lives in the root. That also means scraping dirt off each root with the tip of a knife and washing through several changes of water. Gochujang would bury the scent; the dressing is doenjang instead. The greens are around only briefly in early spring.
The mussels are boiled first, the meat set aside, and the strained cooking liquid becomes the water for the rice. That is why the grains themselves taste of mussel. The meat goes back on top of the finished rice, along with some minari, a Korean water dropwort.
The abalone flesh is stir-fried in butter with garlic scapes, while the innards cut away from it get a light toss in soy sauce and go on top of rice. Past a minute the flesh turns tough; it spends only about 45 seconds in the pan.
Rice cakes and cocktail sausages take turns on the skewer, and the glaze has more ketchup than gochujang, so it tastes sweet and tangy more than hot. The glaze goes on only when the skewers are nearly cooked, with sesame seeds scattered over at the end.
With soft, warmed glutinous rice cake sitting on top of hot mugwort milk, this is closer to a spoonable dessert than a plain latte. Dark brown sugar gives the herb's bitter edge a deep, molasses-like sweetness. The rice cake firms up as it cools, which is why it is served right away while everything is still warm.
Each kkwari pepper gets poked once or twice with a fork, then rolled around a dry pan for about 3 minutes until the skin wrinkles and spots brown. The doenjang sauce goes in only after that, for 2 minutes of tossing. As it cools, the seasoning tastes stronger.
This is Korea's birthday seaweed soup made with oysters in place of beef. Between November and January, when oysters are fattest, the broth takes on the most of their creamy sweetness.
Springy pieces of octopus (nakji) turn up between soft curds of tofu. The egg goes in after the heat is off; break the yolk into the broth and the spice mellows.
There is no stock in this pot: the mussels open over a splash of rice wine and garlic, and their own juices become the broth. Everything happens fast over high heat, and the main mistake is letting it go on, since the meat shrinks and toughens within minutes. Green onion and cheongyang chili (a hot Korean green pepper) go in only once most shells have opened, adding fragrance and a clean bite. Any broth left at the bottom is worth saving for kalguksu noodles or a pack of ramen.
Cubes cut to an even 1.5 cm take in the hot soy brine at the same pace, and after three days in the fridge they turn slightly translucent and salty-sweet to the center. The brine goes into the jar right after it comes to a full boil, because longer boiling drives off the sharpness of the vinegar. A single dried chile tucked among the cubes adds a gentle warmth. It sits comfortably beside gimbap, bibimbap or a bowl of gukbap.
Ssamjang, the thick soybean and chili paste served with Korean lettuce wraps, forms the base of this sauce instead of plain gochujang. Resting the sauce for about ten minutes before tossing softens the heavy note of the ssamjang. Squid rings blanched for just forty seconds stay springy against the medium wheat noodles, and gochugaru, vinegar, and syrup add heat, tang, and sweetness. The cooked noodles are rubbed under cold water to strip their surface starch so they do not stick together. Julienned perilla leaves and paper-thin onion on top bring an herbal scent and a sharp crunch.
The name echoes the tang-tang of the knife hitting the board as live octopus is chopped into short, chopstick-sized pieces. An egg yolk sits in the middle to be stirred in just before eating, while the sesame oil and salt dip stays on the side so each bite can be seasoned to taste. Any water left on the octopus after cleaning pools on the plate and keeps the oil from clinging, so it is patted completely dry.
The water the mussels cook in becomes the broth for this porridge, strained through a fine sieve or cloth to catch sand and bits of shell, so the whole pot tastes of the sea without a separate stock. Mussels are sorted twice for safety: discard any with cracked shells or that stay open when tapped before cooking, and any that stay shut after cooking.