1880 Korean recipes. Page 53 of 79. Compare ingredients and cooking times. Korean Spicy Pork Stir-fry, Korean Soy Garlic Dakgangjeong, Korean Strawberry Latte.
This jeyuk bokkeum starts by searing: pork with only a thin coat of gochujang marinade is spread across a very hot pan and left untouched for about two minutes until the edges darken. Onion and scallion join only after the pork has browned.
Soy sauce, minced garlic, and syrup with a little vinegar make a glaze that is salty-sweet with no heat. Boiled down too long, the soy turns harshly salty, so the chicken goes in while the sauce is still thin and gets just a quick glossy coat over high heat.
Strawberries crushed roughly with a fork and left under a sprinkle of sugar for five minutes give up enough juice to become a syrup. It goes into the bottom of an iced glass before cold milk is poured slowly down the side to keep a red layer under a white one. Stir with a straw and the pale pink milk carries bits of strawberry you can chew.
Half-dried pollock, kodari, is chewier than fresh pollock and much less fishy. It soaks in cold water for 10 minutes, both sides are seared plain, and only then does the soy, gochujang and syrup glaze go on, a thin coat at every turn.
Garlic and chili flakes, given 30 seconds in sesame oil, turn the broth a deep red, and in it large spoonfuls of soft tofu wobble alongside plump oysters.
Ninety grams of scorched rice, broken into chunks rather than crumbs, is added for the last three minutes. It is served while the edges have melted into the broth and thickened it but the centers still have some bite. Seasoning waits until the rice has swelled and the stew has thickened.
Once the shells go red and the doenjang (Korean soybean paste) broth has worked its way into every crack, the crab meat gets picked out and eaten over rice. The radish lining the bottom of the pot soaks up the crab too, so it is worth fishing out alongside.
Drying concentrates the radish's sweetness, and the rehydrated strips keep a chew that sets them apart from fresh radish pickles, as long as the soak in lukewarm water stops at 20 minutes, when the centers bend but before they turn floppy. The chili flakes are stirred into the brine after it has cooled completely, so the color spreads evenly through the jar.
Beef brisket simmered for about twenty-five minutes gives this warm noodle soup a light, clear stock, strained of fat before it meets thin somyeon. Soup soy sauce is added gradually so the broth stays pale. The simmered brisket does double duty, torn along the grain and laid on top with thin egg ribbons and scallion. Since the noodles are rinsed cold, the broth comes back to a rolling boil before pouring so the bowl arrives hot.
Ogeurakji is North Gyeongsang dialect for dried radish shriveled and curled up, and the name covers the seasoned side dish made from it. Jocheong (grain syrup) stands in for sugar, which makes the chili dressing cling heavy and glossy, and anchovy fish sauce with soy sauce does the salting. It needs a hard kneading by hand or the seasoning just slides around. Eat it right away, or give it a day in the fridge for the red to reach the center of each strip.
Hwangtae (dried pollock) is toasted in sesame oil before the water goes in, which turns the broth milky and savory. There is no chili here, so it is not spicy, and the bean sprouts and radish give it a clean, refreshing taste.
Dried shredded squid (jinmichae) is usually done in gochujang; this version uses butter and soy sauce, so it comes out rich and sweet-salty. There is only a pinch of chili flakes, so it is not spicy.
Korean street vendors sell this egg bread in winter; here it bakes in a home oven. Muffin cups stand in if you lack the special molds, and eggs left at room temperature cook more evenly on top. After about 15 minutes at 180 degrees Celsius, the white is set and the yolk sits between soft and firm.
Half the watermelon is blended and strained, and the other half is scooped into balls to float in the bowl. The strained juice has to be properly cold before the milk goes in, or the pink base can separate. Lemon-lime soda is poured in just before eating, along with strawberries and blueberries.
Cut thin across the bones, each strip of LA galbi carries a row of small bone sections. It goes into a pear juice and soy marinade, and given a night in the fridge, the seasoning reaches the meat between the bones.
Pour in the egg, leave it for 30 seconds, then give one wide stir, and it opens into broad, petal-like pieces. From prep to table it takes about ten minutes.
Gochujang alone seasons this squid stew, giving the red broth a sweet, rounded heat, and one whole squid goes in as rings and tentacles. Scoring the inside of the body makes the rings curl as they cook and pulls the sauce in between the layers. The squid joins only after the zucchini and tofu have had about five minutes, and two or three minutes is all it takes.
Dried pollock strips turn pleasantly chewy as they absorb a soy and gochugaru glaze, while the potatoes go soft and floury around them. That chewiness depends on a short soak: five minutes in lukewarm water is enough, and anything longer leaves the fish limp and stringy in the pan. The potatoes get a head start for the same reason, so the pollock only needs a few minutes in the sauce. A little oligosaccharide syrup rounds off the saltiness, and the dish holds up well in the fridge for the next day's lunchbox.
Between bites of greasy fried chicken or pork cutlet, a cube of this sweet-sour radish resets the palate. The balance comes down to vinegar against sugar: more vinegar and the sourness takes over, more sugar and it starts tasting like candied fruit. It is ready to eat 30 minutes after the hot brine is poured over, but the flavor only reaches the center after a night in the fridge. Leaving the turmeric out changes only the color, since the bright yellow of chicken-shop radish comes from gardenia or turmeric. Thin slices turn soft, while evenly chunky pieces, sealed and chilled, stay crisp for more than two weeks.
A tangle of finely shredded scallion, soaked in cold water for at least five minutes to soften its raw bite, sits on top of soy-dressed udon and stays crisp to the last forkful. Without that soak, the sharpness of raw scallion overwhelms the dressing. The dressing mixes soy sauce, vinegar, sugar, gochugaru, and sesame oil into something sweet, salty, tangy, and mildly hot. Half of it coats the noodles first for an even base, and the rest is folded in with the drained scallion, which loses its crunch if squeezed hard. The udon is cooked only until the strands loosen, which keeps it springy.
Oiji are cucumbers put down in brine for a month or more in summer, when cucumbers are everywhere, and they come out with a firm, chewy crunch nothing like a fresh one. Straight from the brine they are too salty. The slices soak in cold water for about 30 minutes, though a bite of one slice tells you more than the timer.
This bowl starts from a 200 g raw, cleaned freshwater eel fillet rather than a packet of cooked kabayaki, and that changes how it has to be handled. The sugary glaze darkens well before the center is done. The signal is the thickest part reaching 63°C/145°F, not the shine.
Dried filefish jerky is tough and dry straight from the bag; a glaze of gochujang, soy sauce and oligosaccharide syrup softens it until the pieces bend instead of snapping. Kept in the fridge, it holds for five to seven days.
As cabbage and onion wilt over high heat, the moisture they release loosens the gochujang sauce so it coats every slice of sundae, Korean blood sausage. Add rice cakes and it becomes tteoksuni; some finish it with cheese on top.