Recipes with cheongyang chili

157 recipes. Page 4 of 7

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Korean Aralia Shoot Soy Pickle

Aralia shoots, the spring buds Koreans call durup, go into this pickle raw so the stems keep their snap and their woody, slightly bitter aroma. The brine leans on soy sauce rather than vinegar, since too much acid would bury that fragrance. Garlic and hot green chili leave a sharp finish, and a brief 20-second blanch is an option for anyone who finds the bitterness strong. Kept submerged and chilled, it lasts about 2 weeks and suits rice or a lettuce wrap with grilled meat.

Prep 20min Cook 15min 4 servings

Stir-fry Medium

Korean Deodeok Root & Eggplant Soy Stir-fry

The deodeok, a fibrous mountain root, goes into the pan ahead of the eggplant and onion, because eggplant cooks far faster. Its earthy bitterness is toned down beforehand with a short soak in salted water.

🏠 Everyday

Prep 20min Cook 14min 4 servings

Soups Easy

Dongjuk-tang (Korean Surf Clam Broth)

No stock is needed: the salty liquor from the dongjuk, a surf clam, makes the broth on its own. Radish adds a little sweetness, and a single cheongyang chili leaves just a hint of heat.

🏠 Everyday

Prep 25min Cook 12min 2 servings

Pancakes Easy

Korean Green Laver Pancake

Fresh green laver is mixed into a thin batter, and the sea smell rises from the pan while it fries. The Cheongyang chili goes in seeds and all, and the finish is sharply hot.

Prep 10min Cook 12min 2 servings

Stews Hard

Korean Loach Stew (Ground Loach & Perilla Seed Pot)

Boiled radish greens and blanched loach simmer in anchovy stock seasoned with doenjang and gochujang, and three tablespoons of perilla seed powder at the end thicken it to something close to porridge. More radish greens push it toward bitter and chewy; more perilla powder makes it nuttier.

Prep 25min Cook 30min 4 servings

Steamed Hard

Korean Jeju-style Braised Hairtail

In Jeju, galchi-jorim is made with plenty of liquid, close to a stew, and rice gets mixed into whatever sauce is left. Potato goes under the fish along with the radish, another Jeju habit, and its starch gives the sauce some body.

Prep 20min Cook 30min 4 servings

Kimchi Easy

Korean Soy-Pickled Eggplant

Cold, soft eggplant soaked in a sweet-sour soy brine, with garlic and a little hot chili running through it, makes a chilled side dish rather than a long-keeping preserve. The eggplant is cut into thick lengthwise quarters because its tender flesh collapses easily, and thick pieces still hold their shape after blanching. Absorbing the brine takes a full day of chilling, too long for same-day cooking, and the jar stays refrigerated rather than on the shelf.

Prep 1460min Cook 8min 4 servings

Stir-fry Easy

Korean Stir-fried Fish Cake with Vegetables

Chewy squares of Korean fish cake (eomuk) are mixed with crisp onion and carrot. Soy sauce and oligo syrup give a sweet-salty glaze, and a cheongyang chili tossed in at the end adds a little heat.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 8min 2 servings

Soups Medium

Korean Spicy Pollock Stew

Frozen pollock gets just ten minutes in the red, gochugaru-spiked broth. Any longer and the flesh falls apart while the bones leach a bitter, fishy taste. Tofu, green onion and cheongyang chilies join for the final five minutes.

🏠 Everyday

Prep 20min Cook 30min 4 servings

Pancakes Easy

Korean Dried Radish Greens Pancake

Siraegi, dried radish greens that have been boiled and stripped of their tough skins, still show their fibers after frying, a rustic chew unlike softer vegetable pancakes. The batter starts with doenjang (soybean paste) dissolved in cold water, plus some buckwheat flour, which makes it look a little rough; that is how it should look. The paste brings enough salt that none is added.

Prep 18min Cook 10min 2 servings

Stews Easy

Korean Chwinamul Doenjang Stew

Chwinamul, a fragrant Korean wild green, keeps its aroma sharp above the earthy doenjang broth. It only needs 3 to 4 minutes; beyond that, the scent that gives the stew its point fades.

Prep 14min Cook 17min 2 servings

Steamed Medium

Korean Spicy Braised Hairtail

The hairtail pieces sit in lightly salted water for five minutes and are then patted completely dry. A dry surface is what lets the chili and soy sauce sink into the fish.

Prep 15min Cook 22min 2 servings

Kimchi Easy

Shredded Chili Pickle

Equal parts hot Cheongyang chili and mild, crunchy cucumber pepper, sliced into thin strips, balance heat against crunch in every bite. The brine is simply soy sauce, vinegar, sugar and water in the same amounts, boiled and briefly cooled, so the result is sweet, sour and salty at once. Because the strips are only 2 to 3 mm thick, they take on the brine far faster than whole pickled peppers and are ready the next day to serve with grilled meat.

Prep 15min Cook 5min 4 servings

Stir-fry Easy

Korean Soy-Glazed Shrimp Stir-Fry

Garlic goes into melted butter, then the shrimp, and as soon as they turn pink the soy sauce, sugar and cheongyang chili go in for a thirty-second finish. There is no time to measure anything in those thirty seconds, so the seasoning is set out before the burner goes on.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 8min 2 servings

Soups Easy

Korean Young Napa Soybean Paste Soup

The water left from rinsing rice becomes the soup base. Doenjang pressed through a sieve into it loses some of its chalky heaviness and tastes softer. The young napa cabbage looks like far too much when it goes in, then wilts down into the broth within about two minutes.

🏠 Everyday

Prep 15min Cook 25min 4 servings

Stews Easy

Korean Wild Chive Soybean Paste Stew

The wild chives keep their bulbs: only the papery skin is peeled off, and they are cut, roots and all, into 4 cm pieces. The bulb end is where the scent is strongest. They go into the doenjang broth after the heat is turned down, and the burner is off within a minute.

Prep 12min Cook 18min 2 servings

Steamed Medium

Korean Braised Mackerel in Spicy Sauce

Mackerel is oily and strong enough that a sauce built on both gochujang (Korean chili paste) and chili flakes does not bury it. A little ginger juice in the sauce takes the edge off its fishiness.

Prep 15min Cook 25min 4 servings

Kimchi Easy

Korean Pepper Leaf Soy Pickle

Pepper leaves, the tender greens picked from chili plants, have almost none of the fruit's heat; what they offer instead is a fresh, grassy flavor with a faint bitterness. Packed in a soy, vinegar and sugar brine with garlic and a Cheongyang chili, they become a summer side dish that needs 3 days of refrigeration before it is ready. Lay a single leaf over a spoonful of rice and fold it like a small wrap.

At least 3 days 5 min 4 servings

Stir-fry Medium

Korean Gondre Dubu Doenjang Bokkeum (Thistle Tofu Doenjang Stir-fry)

The doenjang is thinned with three tablespoons of water before it goes in, because boiled gondre (a wild mountain green) comes in tangled strands. Thinned paste can work its way between them. Tofu, browned separately in perilla oil, joins at the end.

🏠 Everyday

Prep 18min Cook 10min 2 servings

Soups Easy

Korean Fish Cake Hot Pot (Skewered Fish Cakes in Clear Broth)

Fish cakes of assorted shapes simmer with shiitake in a kelp and radish broth and come to the table in the pot, seasoned lightly with soup soy sauce so their own flavor stays in front.

🏠 Everyday

Prep 20min Cook 25min 4 servings

Stews Easy

Korean Bellflower Root Tofu Stew

The deodeok root is peeled, tapped lightly to open the grain, then sliced on the diagonal about 5 mm thick; cut thinner, it loses its scent. The broth is rice-rinsing water with a tablespoon of gochujang and half a tablespoon of doenjang stirred in.

Prep 15min Cook 20min 2 servings

Steamed Easy

Korean Steamed Mussels (Mussels Steamed in Rice Wine Broth)

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.

🍺 Bar Snacks

Prep 20min Cook 10min 2 servings

Kimchi Easy

Korean Gomchwi Leaf Jangajji

Broad, thick gomchwi leaves soak up the soy brine evenly and are seasoned through after just 2 days of chilling. The leaf's bold, wild mountain-herb scent blends with the soy, and vinegar trims the finish so the pickle never feels heavy. Only the thick stems are blanched, for 20 seconds, which softens them while the leaves stay fresh. Excess water is pressed out leaf by leaf, since wringing tears the leaves and drains their scent. Wrap a leaf around a spoonful of rice to eat it like ssam, a Korean lettuce wrap.

Prep 18min Cook 7min 4 servings

Stir-fry Medium

Korean Stir-fried Pumpkin Leaves and Shrimp

Pumpkin leaves get tougher and more fibrous as they grow, so this uses young ones picked in summer. The stringy fibers are peeled from the stems, and the leaves are blanched, squeezed dry and stir-fried with shrimp in perilla oil, seasoned with soup soy sauce.

🏠 Everyday

Prep 18min Cook 9min 2 servings