Recipes with cheongyang chili

157 recipes. Page 1 of 7

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Bicol Express (Filipino Pork Belly in Spicy Coconut Cream Stew)

This dish takes its name from a train line between Manila and the Bicol region in southeastern Luzon, where coconut and chilies go into cooking more freely than almost anywhere else in the Philippines. Pork belly simmers in coconut milk with shrimp paste and chilies until the coconut fat separates and the meat starts frying in it. By the end there is almost no loose sauce, just a creamy coating on every piece.

Prep 15min Cook 35min 4 servings

Side dishes Medium

Chungcheong-style Crispy River Fish

In this Chungcheong-style method the smelt are packed around the pan with every head pointing to the center, and as they fry they fuse into one crisp disc. The oil is poured off only after the disc has set firm, and the gochujang glaze is brushed on thinly, so the underside keeps its crunch. It goes to the table in the pan, scattered with green and red chilies.

🏠 Everyday

Prep 20min Cook 20min 2 servings

Rice Easy

Korean Braised Tofu Rice Bowl

The tofu is browned on both sides before it ever meets the sauce, then set on a bed of thinly sliced onion and simmered in soy. By the time the sauce has reduced, the onion has all but melted away. Sliced cheongyang chili and scallion go on top for the last minute.

Prep 10min Cook 15min 2 servings

Stir-fry Medium

Korean Stir-Fried Zucchini and Beef Brisket with Doenjang

Thin-sliced beef brisket goes into a dry pan first, and the fat it renders cooks the garlic, onion and zucchini. If the brisket gives off plenty, the cooking oil can be cut back. It is a side for rice, or spooned over a hot bowl of it as a quick rice bowl.

🏠 Everyday

Prep 10min Cook 11min 2 servings

Grilled Medium

Korean Grilled Hard Clams with Doenjang Sauce

Two kinds of salt meet in each shell here: the briny juice of the hard clam and the fermented saltiness of doenjang. That is why the paste goes on thin enough to let the clam meat show through; doenjang varies in saltiness from brand to brand, and a heavy coat buries the shellfish. Over high heat the doenjang surface scorches lightly and turns toasty, and the moment the liquid in the shell bubbles, the clams come off. Another minute and the meat turns tough.

Prep 25min Cook 9min 4 servings

Soups Medium

Korean Mallow Clam Soup (Doenjang Mallow and Clam Broth)

Along Korea's west and south coasts, where mallow and clams are both easy to find, the two have long shared a pot of doenjang soup. The mallow is rubbed between the hands as it is washed, which gives the broth a little body, and the finished soup is usually eaten with rice stirred in.

🏠 Everyday

Prep 20min Cook 20min 4 servings

Pancakes Easy

Beet Jeon

Fine strands of beet and onion, held together by a light coat of potato starch and pancake mix, fry into a thin pancake where the red shreds stay visible. The beet's deep color makes browning hard to read, which sets it apart from other jeon. The cue for turning is the outer edge instead, where the wet batter should look dry.

Prep 15min Cook 15min 2 servings

Stews Easy

Korean Mallow & Clam Stew

Mallow leaves turn this doenjang broth silky: their natural mucilage thickens the liquid so it clings to the spoon. Peeling the stringy stem skins and kneading out the green juice keeps the leaves from tasting grassy.

Prep 15min Cook 18min 2 servings

Steamed Easy

Korean Soy Braised Quail Eggs

Peeled quail eggs turn chestnut brown on the outside while the yolks stay bright yellow. Reducing the soy glaze all the way makes them too salty. Stop while a shallow pool of sauce remains. A sliced cheongyang chili, a sharp Korean green chili, adds a little heat at the end, and a night in the fridge lets the seasoning sink in further.

Prep 10min Cook 15min 2 servings

Kimchi Easy

Korean Zucchini Pickles (Soy Vinegar Brine Jangajji)

Thick half-moons of Korean zucchini stay crisp in soy brine, with cheongyang chili building heat at the back of each bite. The brine goes in at a hard boil, which sets the outside of each slice while the center keeps its snap, and it is worth trimming out a large, watery seed core first. Whole garlic cloves lose their raw bite in the jar and turn mellow and sweet. It is edible after 24 hours and tastes more even around day three. This is a refrigerator pickle, not a shelf-stable preserve.

Prep 1460min Cook 12min 4 servings

Noodles Medium

Korean Spicy Freshwater Fish Noodle Soup

Freshwater fish simmered into a broth gives this noodle soup its savory base, and doenjang plus gochugaru keep any fishy edge in check while adding heat. Straining the stock two or three times through a fine sieve is what separates a clean, drinkable broth from a murky one.

Prep 20min Cook 35min 2 servings

Pasta Medium

Cheongyang Chili Carbonara Spaghetti

Cheongyang chili, a sharp Korean green pepper, cuts through a classic cream-free carbonara of egg yolks, Parmigiano, and Pecorino, leaving a cleaner, brighter finish. Sliced chili and garlic fry for just 30 seconds in the rendered pancetta fat, long enough for the heat to spread through the oil but short of scorching the garlic. That oil then emulsifies with the cheese and egg base, and the starch and salt in the pasta water help the sauce coat each strand evenly. Grating the cheese finely ahead of time keeps the sauce smooth. The usual failure is a pan that is still too hot: the yolks scramble instead of turning silky, so the heat is cut and the pan rests a few seconds before the eggs are added.

Prep 10min Cook 18min 2 servings

Asian Medium

Chinese Crispy Chicken with Scallion Soy Dressing

Twice-fried chicken thigh in a potato starch coating is sliced onto torn lettuce and buried under sliced scallion and cheongyang chili, a sharp Korean green chili. The sauce, equal parts soy sauce and vinegar with sugar, is poured over just before eating.

Prep 20min Cook 15min 2 servings

Side dishes Easy

Korean Tofu with Spicy Soy Dressing

Cheongyang peppers, the hottest everyday chili in Korea, carry this raw soy dressing, and keeping or scraping out their seeds sets how sharp it gets. The tofu needs a hot pan and high heat until the underside turns deep brown; drop the heat and the tofu releases water and steams, losing the contrast between crust and soft center.

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Prep 10min Cook 6min 4 servings

Rice Hard

Korean Blue Crab Doenjang Pot Rice

Cleaned blue crab sits on the rice, which cooks in anchovy-kelp stock with doenjang dissolved in it, and the crab's sweetness and the earthy paste soak down into every grain. After the rice has rested, one more minute over low heat builds a layer of nurungji (scorched rice) on the bottom. Doenjang varies in saltiness from brand to brand, so start with a tablespoon and taste the stock.

Prep 20min Cook 35min 4 servings

Stir-fry Easy

Korean Aehobak Chamchi Bokkeum (Zucchini Tuna Stir-fry)

Canned tuna is already cooked, so the zucchini goes in first and the tuna joins only for the last 2 minutes. Added at the start, the tuna breaks into crumbs while the zucchini sheds a lot of water. Soup soy sauce and gochugaru (Korean chili flakes) go in sparingly, enough to tint the zucchini red without making any liquid.

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Prep 8min Cook 12min 2 servings

Grilled Easy

Korean Chili Soy Grilled Tofu

Tofu is browned on both sides, then a soy sauce with chopped hot green chili, garlic and a little sugar is spooned over and reduced for a minute or two. The tofu itself stays mild; the salty gloss and the sharp chili bite all come from the sauce.

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Prep 12min Cook 12min 2 servings

Soups Easy

Korean Napa Cabbage Perilla Soup

Perilla seed powder turns the broth a pale cream color and brings a grassy, nutty smell unlike sesame oil or sesame seeds. The base is doenjang dissolved in rice-rinsing water rather than a fish stock. It belongs with the Korean perilla soups made from dried radish greens or mushrooms, and it comes to the table with white rice once autumn starts to turn cold.

🏠 Everyday

Prep 12min Cook 22min 4 servings

Pancakes Easy

Korean Chive Kimchi Jeon (Spicy Fermented Kimchi Pancake)

Well-aged sour kimchi, garlic chives and thinly sliced cheongyang chili go into a batter that also takes 40 ml of kimchi brine, which turns it red before it ever reaches the pan.

Prep 15min Cook 12min 2 servings

Stews Easy

Korean Napa Cabbage Anchovy Stew

No doenjang or gochujang goes into this stew, and napa cabbage and anchovy stock do nearly all the work. That is why the anchovies lose their heads and dark guts first and steep for no more than 10 minutes before straining; any longer and they turn the broth bitter.

Prep 10min Cook 20min 2 servings

Steamed Medium

Korean Andong Braised Chicken

The dish is done when the glass noodles have drunk up the soy braising liquid and turned glossy brown; they go in only for the last five minutes, since added early they soak up all the sauce and go limp. Its current form is said to have settled in Andong's old market in the 1980s, though chicken braised in soy sauce in Gyeongsang Province goes back much further.

Prep 25min Cook 45min 4 servings

Kimchi Medium

Korean Amaranth Greens Pickles

Tender amaranth leaves soak up a soy and vinegar brine quickly. The vinegar takes away their raw grassy taste, and sliced cheongyang chili and garlic leave a sharp finish. Washed greens need to air-dry completely on a rack, because leftover water clouds the brine.

Prep 30min Cook 15min 4 servings

Noodles Medium

Korean Corbicula Clam Noodle Soup

Tiny freshwater corbicula clams, a specialty of Hadong along the Seomjin River in South Gyeongsang, give this noodle soup a broth that tastes strongly of shellfish yet stays light and clear. Restaurants along the river serve the clams in many forms and treat them as the defining local taste. Seasoning is kept to soup soy sauce and a little salt so the clams lead, while one cheongyang chili adds quiet background heat. Skipping the straining step leaves grit and an earthy taste that clouds that clean flavor. The somyeon is boiled separately and scrubbed hard in cold water, since leftover starch would cloud the strained broth all over again.

Prep 20min Cook 20min 2 servings

Side dishes Easy

Korean Soy-Braised Fish Cake

Simmered until the liquid is nearly gone, the fish cakes keep a sticky, sweet-salty shine and turn even chewier as they cool. It has been a school lunch and lunchbox side for a long time, usually made in a big batch to last several days.

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Prep 8min Cook 12min 4 servings