Recipes with Asian pear

43 recipes. Page 2 of 2

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Bellflower Root, Chestnut & Perilla Salad

Bellflower root and chestnuts both come into season in autumn, and this salad puts the lingering bitterness of lightly blanched root next to the soft, crumbly sweetness of cooked chestnut. Julienned Korean pear adds cool juice, and a cider vinegar dressing thickened with plenty of ground perilla seed ties everything together with a nutty, toasty aroma. Quartering the chestnuts lengthwise keeps them in chunky pieces that stand out, yellow against the white root and pear.

🥗 Lighter Meals

Prep 25min Cook 5min 4 servings

Drinks Easy

Korean Solomon's Seal Tea

Dried Solomon's seal root gives a clear brown tea with a nutty, rooty aroma. Licorice root and pear simmer along with it and sweeten it enough that honey is optional, and unlike coffee or black tea, it has no caffeine. It is drunk hot in winter and fully chilled over ice in summer.

Prep 10min Cook 25min 4 servings

Kimchi Easy

Korean Sedum Water Kimchi

Chili flakes stirred into the brine and never strained out leave flecks of red through the pale, cool broth of this clear spring water kimchi. Shredded Korean pear sweetens the liquid gently, and 8 to 12 hours at room temperature give it a light, refreshing tang. Sedum, a small succulent spring green, gets only a quick swish in cold water, since long washing makes it grassy. It joins the jar last and is folded rather than pressed so its tiny leaves stay crisp. Because the ferment is short, the broth and greens are best eaten cold within a day or two, ladled over rice.

Prep 505min Cook 10min 4 servings

Noodles Medium

Korean Pine Nut Cold Noodles

Blended with cold water, pine nuts release their fat into a milky, dairy-free broth with a quiet sweetness. Salt is the only seasoning, leaving the nuttiness uncovered, while cucumber and thin slices of Korean pear bring crunch and fruit against the richness. A smooth blend and a pass through a strainer before chilling prevent the oily film and gritty feel of under-blended broth.

Prep 20min Cook 5min 2 servings

Salads Medium

Gosari Smoked Duck Salad (Smoked Duck & Bracken Fern Salad)

Smoked duck brings fat and smoke, and this salad answers with a sharp soy-vinegar dressing spiked with chili oil plus thin slices of Korean pear that burst with juice. The duck gets only 3 minutes over medium heat, skin side down, to render its fat without drying out the meat. Gosari, the bracken fern Koreans usually eat as a seasoned side dish, is blanched for just 1 minute so it loses any off flavor but keeps its chewy bite. The pear is tossed with a little dressing as soon as it is sliced, which slows browning, and meets the greens only at serving time. Red chard and finely shredded cabbage give the plate a crisp base.

🥗 Lighter Meals

Prep 15min Cook 8min 2 servings

Drinks Easy

Korean Licorice Pear Tea (Sweet Root and Fruit Brew)

Licorice root and pear do most of the sweetening in this simmered tea, and only a little honey is stirred in at the end. Licorice turns cloying in larger amounts; about 3g per person is enough. The pear goes in late and cooks only until it turns translucent.

Prep 10min Cook 25min 2 servings

Kimchi Easy

Korean Dongchimi Radish Water Kimchi

As dongchimi ferments, the clear brine around chunks of radish turns cool, tangy and faintly fizzy, with a soft fruitiness from pear and a clean finish from ginger. The radish is cut large, 4 to 5 cm, because small pieces go soft once the kimchi ripens, and a firm, medium-sized radish holds up better than a small one. Keeping every piece under the brine stops stray microbes, and the jar moves to the fridge once small bubbles appear. In winter the chilled broth becomes a base for cold noodles or is ladled alongside rich, fatty meat. Strained, the ripe broth tastes cleaner, and it keeps refrigerated for 2 to 3 weeks.

Prep 35min 0 4 servings

Noodles Hard

Jinju-style Cold Noodles

Jinju's version of cold noodles mixes anchovy-kelp stock with beef brisket stock, two parts to one, giving the broth both seafood savor and meaty weight. The signature topping is a heap of pan-fried beef jeon cut into strips, cooled first so it does not warm the broth, then piled over cucumber and Asian pear.

Prep 20min Cook 40min 2 servings

Salads Medium

Naengi Beef Salad (Shepherd's purse)

The bitter, earthy smell of naengi (shepherd's purse), a Korean spring green, plays against the rich fat of quickly seared beef sirloin. Thin strips of Korean pear add sweetness and moisture, and the soy dressing gets its sweet-sour edge from vinegar and plum extract. After blanching, the greens are pressed gently by the handful rather than wrung hard, which keeps their aroma. Letting the dressed salad sit for about 5 minutes before serving helps everything come together.

🥗 Lighter Meals

Prep 25min Cook 10min 4 servings

Drinks Easy

Korean Persimmon Leaf Tea

Persimmon leaves never reach a hard boil here; they steep gently in water held just short of boiling. A rolling boil, or squeezing the leaves when straining, makes the tea astringent and cloudy. Thin slices of unpeeled pear steep along with them, and the dried tangerine peel is kept to a small pinch.

Prep 8min Cook 18min 4 servings

Kimchi Medium

Soybean Leaf Water Kimchi

Raw soybean leaves go straight into the brine, neither salted nor blanched, and their green, beany aroma comes through intact. Pear, garlic and ginger are blended and strained through cloth so that only the juice is used. Without that step, pulp ends up floating in the liquid and stuck between the leaves.

Prep 20min Cook 10min 4 servings

Salads Easy

Napa Cabbage Pear Black Sesame Salad

Napa cabbage cut into fine shreds and crisped in cold water tastes clean and refreshing, and Korean pear cut to the same width adds a clear sweetness. The pear is sliced only at serving time to avoid browning, and the soaked cabbage is drained well so it does not blur the dressing. The dressing is plain yogurt with rice vinegar and honey, creamy but light enough not to hide the produce. Toasted black sesame goes on at the very last moment so the seeds stay dry and pop with nutty flavor when bitten. With only a pinch of salt, it makes a good palate cleanser after a rich main dish.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 15min 0 2 servings

Drinks Easy

Korean Daisy Tea (Delicate Floral Pear Honey Brew)

Dried gujeolcho, a Korean chrysanthemum that flowers in the ninth lunar month, steeps for just five minutes in water around 90°C, since boiling weakens its scent. Fine shreds of pear go into each cup and soften slightly in the hot tea.

⚡ 20-Minute Recipes

Prep 6min Cook 7min 2 servings

Kimchi Easy

Korean Garlic Scape Kimchi

Fruit sweetness from ground pear and onion, the base of the chili paste, cushions the heat. The sharp, prickly garlic smell of the scapes survives fermentation and stays in the kimchi alongside their snap. Thirty minutes in coarse salt is just enough for the stalks to bend a little, which lets the thick paste wrap around them. A short two-hour start at room temperature comes before the fridge, and the flavor turns riper after about two days.

Prep 30min Cook 5min 4 servings

Salads Medium

Danggam Jogae Naengchae Salad (Persimmon Clam Chilled Salad)

Briny clams and the clear sweetness of persimmon come together cold in a hot-mustard dressing, a Korean naengchae, or chilled salad. The clams are blanched briefly and moved straight into ice water so residual heat does not keep cooking them. Minari (water parsley) adds a grassy bitterness that balances sweet and salty, and red cabbage contributes crunch and purple color. Fine strips of Korean pear release juice that spreads the dressing through the bowl. Firm persimmon works better than soft, holding its bite even when sliced thin. Vinegar and hot mustard paste leave a sharp, clean finish, so it suits a seasonal starter for guests.

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Prep 20min Cook 6min 4 servings

Drinks Easy

Korean Mixed Fruit Punch

All the fruit is cut to 1.5 to 2cm so a single spoonful holds crisp apple, crisp pear and green grapes that pop when bitten. The honey is dissolved completely in cold water first, and the sparkling water goes in just before eating. Other seasonal fruit can stand in.

⚡ 20-Minute Recipes

Prep 15min 0 4 servings

Salads Easy

Yuja Mustard Chicken Naengchae Salad

Sweet citrus from yuja (Korean citron) marmalade and the nose-tingling heat of Korean mustard share one dressing, which coats shredded chicken breast and thin-cut vegetables served cold. The chicken is poached without salt, so all the seasoning comes from the dressing.

🥗 Lighter Meals

Prep 18min Cook 12min 2 servings

Drinks Medium

Korean Liriope Root Tea (Herbal Pear Ginger Brew)

Dried liriope root gives a faintly bitter, herbal tea, and shredded pear in the pot takes the edge off that bitterness while adding a natural sweetness. For the full twenty minutes the water should only tremble. A batch kept in the fridge still smells good when reheated.

Prep 10min Cook 30min 2 servings

Drinks Easy

Schisandra Fruit Punch (Korean Cold-Brewed Berry Fruit Bowl)

The broth for this punch comes from schisandra berries left in cold water for two hours or more. Honey is stirred into the red liquid and it goes into the fridge, while the pear and watermelon are scooped into balls only just before serving and floated with ice. Fruit left soaking in the punch goes soft quickly.

Prep 15min Cook 5min 4 servings