1880 Korean recipes. Page 59 of 79. Compare ingredients and cooking times. Korean Street Burger (Soy-Garlic Beef Pork Patty in a Bun).
Ground beef and pork seasoned with soy sauce, sugar, garlic, and sesame oil give this patty the sweet-salty taste of tteokgalbi, Korean grilled short-rib patties, inside a burger bun. The toasted bun gets mayonnaise and lettuce before the patty goes on.
Job's tears, a grain sold in Korea as yulmu, is ground into a powder that gives this milky drink a nutty, cereal-like flavor, while a spoonful of glutinous rice flour thickens it to a body that coats the mouth. Dropping the powder straight into hot water makes it clump, so it is loosened in cold water first.
The skin of the sea bass fillets is dried twice: once while trimming, and again five minutes after the coarse salt and pepper go on, when fresh moisture has come up. The frying oil is olive oil warmed over low heat with crushed garlic and thyme, and after the flip it gets spooned over the flesh.
Pollock left on racks in Gangwon-do through the winter, freezing and thawing over and over until it dries, becomes hwangtae. Its chewy strips and wisps of soft egg end up in the same spoonful of this clear soup, which is made for hangovers and for ordinary breakfasts alike.
With no chili, the broth stays clear and tastes plainly of sweet radish and beef. Once the radish turns translucent, rice goes straight into the bowl.
Perilla leaves, brushed thinly with soy and chili seasoning and stacked, braise gently into soft, dark green sheets that still peel apart one at a time. Draped over a spoonful of rice, each leaf brings its strong herbal aroma and the salty sauce together in one bite. Leftover rinsing water is what usually goes wrong, since it dilutes the seasoning and leaves the stack bland. Alternating the stem direction as the leaves are stacked evens out the thickness on both sides. Spooning the liquid from the bottom over the top midway lets every layer take on salt, and a day in the fridge evens it out further.
Whole cucumbers sit in a hot salt brine and then age, refrigerated, for at least five days, turning into strongly salted pickles meant to be sliced thin and used a little at a time. Only 2 to 3 mm is trimmed from each end, since deeper cuts let brine rush in and soften the flesh. The slices go into side dishes or chilled Korean soups.
Each vegetable is cooked on its own and folded in at the end, so the spinach stays green and the carrot stays bright instead of fading into the glass noodles. The beef is marinated in soy and garlic first, and the noodles soak up that seasoning in the pan before the last of the soy sauce adds gloss. Spinach that is not squeezed dry leaks water and thins the dressing.
The bitterness of sseumbagui, a Korean bitter green, is not meant to be removed. A short soak in cold salt water only softens it, and the greens, still pleasantly bitter, are tossed in a sweet and tangy dressing of gochujang, vinegar and sugar.
Bite-size pieces of webfoot octopus (jjukkumi, a small octopus) are scattered through rice stained red by gochujang sauce. The first sear stops the moment the pieces curl and turn opaque, because they keep cooking while the sauce and rice are stirred in.
Twenty perilla leaves go in, but they never actually cook over the flame. The soy-marinated beef is stir-fried, the heat is turned off, and only then are the leaves folded in for twenty seconds of residual heat; any longer and they blacken.
Wrapped around a wooden skewer rather than served as a free-standing patty, this tteokgalbi mixture needs far more grip than the plated kind. A little starch and more than 3 minutes of kneading give it that, and skewers soaked in water for 10 minutes scorch less. Tteokbokki sauce or ketchup alongside makes it a street-stall snack.
Soaked Job's tears and walnuts are dry-toasted to drive off the raw grain smell, then simmered in milk and blended into a nutty latte. Soaking alone does not soften the grain enough to blend smoothly; it needs to simmer until a kernel gives when pressed.
Squid beaks in butter take so little time that another plate can go out in the middle of a drinking session. They are tossed with garlic in butter over high heat for about three minutes, then soy sauce and mirin are cooked down onto them.
The pollack shreds are not soaked, only swished briefly in cold water. A long soak would wash their savoriness away.
Soybean sprouts give this stew its clean, light broth, and a tablespoon of chili flakes adds the heat. Pork is optional: with it, the broth picks up fat and savory depth; without it, the stew stays lighter and sharper.
Oily Pacific saury can braise for a good twenty minutes in a spicy soy broth and still come out moist. Laying the fish in a single layer over thick radish slices, and pouring water in around the edge rather than over the top, keeps the soft flesh in whole pieces. Skimming the foam when it first boils keeps the sauce clean, and spooning the liquid over the fish midway seasons the exposed top. The liquid is cooked down until only a shallow layer remains, which coats both the fish and the radish. Whatever sauce is left gets spooned onto rice.
Salting firms the squid flesh enough to keep a pleasantly chewy bite after it is coated in the red seasoning. Starch syrup gives the gochugaru paste a gloss and a little sweetness that keeps the salt from standing alone. The squid should be frozen at -20°C or below for at least 24 hours and thawed in the fridge before cleaning, with any visible parasites removed. Hot rice is the usual partner.
The only cooking in this salad is poaching a chicken breast, since soy protein noodles are ready once drained of their packing water and rinsed. The dressing of soy sauce, vinegar and olive oil gets its sweetness from allulose instead of sugar, which keeps it sharp and light. Baby greens go on last and stay perky as long as they are not tossed in early.
The longer crown daisy sits in boiling water, the more of its scent it loses. About 20 seconds is enough before it moves to an ice bath. The thick base stays tough even after blanching, and two or three centimeters are cut off beforehand.
As a whole butterfish simmers with rice for about 25 minutes, its lean white flesh breaks apart on its own and disperses through the porridge, lending a mild sweetness without heaviness. Salt and a teaspoon of sesame oil are the only seasoning, so the freshness of the fish decides almost everything. If the porridge thickens before the rice has softened, turn the heat lower and stir along the bottom more often.
Perilla sprouts are far more tender than perilla leaves and smell only faintly of perilla, and here they are tossed with browned tofu in thinned doenjang (Korean soybean paste). Thickly shredded perilla leaves can stand in when sprouts are hard to find, though the scent gets noticeably stronger and the bite tougher.
Garae-tteok on skewers is browned in an oiled pan before the gochujang sauce goes on. A final minute of rolling over low heat after glazing sets the sauce onto the surface, so it stays put even as the skewers cool.
Sliced into rounds after grilling, each piece of this stuffed squid shows rings in cross section: chewy squid outside, sticky glutinous rice, then soft tofu. Soaked rice swells as it cooks, so the tubes are filled only 70 to 80 percent. Packed full, they split on the grill.