483 recipes. Page 6 of 21
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No crust goes into the pan, only a tall collar of parchment, and the batter bakes at 230°C until the top turns deep brown with a bitter caramel smell. After four hours or more in the fridge the cake is firm, and a while at room temperature before serving brings the center back to soft and creamy.
Rice pressed into a hot stone pot keeps sizzling at the table, turning crisp and toasty at the bottom, which is what sets dolsot bibimbap apart from the regular bowl. Scraping up the crust while mixing is part of the meal.
A slice of cheese laid on the bread while it is still hot half melts and sticks the omelet and ham together. You can hold it and bite in without the filling sliding out the side.
Agar seasoned sweet and salty with soy sauce and sugar sets around threads of yellow egg and reaches the table as both a sweet and a side dish. In the Shonai area of Yamagata, where agar dishes were part of everyday cooking, adding egg, once a precious ingredient, made it food for New Year and festivals. Each bite pairs soft egg with agar that breaks off cleanly.
When the drinking table runs short of snacks, this soup is ready almost as soon as the water boils. Pour the egg in along a chopstick while the broth is only gently bubbling, and it spreads out into fine threads.
The eggplant is salted and blotted dry, and the ground pork is cooked first with onion and garlic, then cooled before it goes into the batter. Because the meat is never raw in the pan, even thick rounds cook evenly to the center, and the softened eggplant stays moist between bits of pork.
Thick, springy jjolmyeon noodles get tossed in a sweet, sour and spicy dressing of gochujang, vinegar and sugar. Cabbage and cucumber soaked in cold water stay crisp against the heat, while a halved boiled egg rounds things out. The noodle is said to have started in the 1970s as a production mistake at a noodle factory in Incheon.
Thin chicken cutlets in a Parmesan-laced crumb crust are shallow-fried in olive oil and finished with a squeeze of lemon while still hot. An even thickness matters, because a thick spot stays underdone in the middle while the crust overbrowns.
In the Tsukui area of Kanagawa these buns can hold adzuki beans, dried daikon, mushrooms or pickles; this one is filled with kabocha mashed with its skin. They are browned in a dry pan first and then steamed, so they come out soft and puffy with toasted spots still on them.
The batch makes 12 small half-moon pastries, each one sized for a single hand. The filling is ground beef cooked with onion and sweet pepper and seasoned with tomato paste and cumin. Spooning off the leftover fat and letting the filling cool completely keeps the inside of the baked pastry from turning greasy or weak.
Left undisturbed while it browns, the tofu firms up on the surface and holds together when the egg and soy glaze go into the same pan. Seaweed flakes and sesame oil go on last, over the tofu and egg on the rice.
Leaving out cheese keeps this street toast lighter and less greasy, with just a vegetable omelet and seared ham between butter-toasted slices. The ham gets only a short sear on each side and comes out as soon as the edges brown, before it dries.
Both the whipped yolks and the beaten whites go into the mascarpone, giving a cream that is rich yet airy and firm enough to carry layers of espresso-soaked savoiardi. After a night in the fridge the biscuits turn soft and cake-like, and the layers slice cleanly.
The heat in this soup comes from white pepper rather than chili, building slowly at the back of the throat after each spoonful. Vinegar layers sourness on top, and the broth, thickened with starch only until it turns glossy and translucent, holds wood ear mushrooms, tofu and thin ribbons of egg.
Mild green chilies split lengthwise are stuffed with ground pork, pressed tofu and garlic and fried filling side down, which browns the meat while the pepper keeps its fresh, gentle heat. Fill each half only about seventy percent of the way, because the filling swells as it cooks and an overstuffed pepper splits open.
With butter mellowing kimchi's sourness and adding a rich, nutty aroma, a splash of soy sauce is all the udon needs. The sharp tang softens once the kimchi, spread out in the pan, cooks down its juices until the edges darken. A soft-boiled egg on top breaks into a creamy sauce, with crumbled seaweed and chives for fragrance, and the whole dish comes together in about 12 minutes.
The crumb coating has to survive a second round of heat, since the crisp cutlet is covered with tomato sauce and mozzarella and returned to the oven. Resting the breaded cutlets for 5 minutes lets the crumbs bond to the meat and keeps them from sliding off under the sauce. Pounding the breast to 1.5 cm or less matters for a similar reason: an even cutlet browns on both sides before either one burns. Cut through it and you get crunch, juicy chicken, tangy sauce, and stretchy cheese in one bite.
Tonkatsu sauce goes on one slice of bread and mayonnaise on the other, with a thick pork cutlet and finely shredded cabbage in between. The cabbage has to be dried well first, or it soaks the bread.
The moisture in beet puree is what makes this dark chocolate cake heavy and damp. That is also why it should never bake until it looks dry; it comes out as soon as a skewer in the center shows no wet batter.
Chopped fish cake crisps slightly at the edges in hot oil, and its salty, savory flavor spreads through every grain of rice. Because the fish cake is already seasoned, the soy sauce stays modest and any extra salt waits until after tasting.
Crisp waffles are spread on one half with strawberry jam and whipped cream, then folded over to eat by hand. Each one is filled and served right away, before the warm waffle softens the whipped cream.
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.
Fresh oysters, at their best in winter, get a very light dusting of flour and a dip in egg before frying, with chopped garlic chives added at the end. Large ones can still be underdone in the middle after the outside turns golden, and the heat goes down while they stay in the pan a little longer.
Simmering kimchi dumplings in anchovy-kelp stock lets the kimchi and pork filling season the broth with little help from anything else. Once the dumplings float they are cooked; boiling longer splits the wrappers. A thin swirl of beaten egg softens the soup, and the somen sits in the bowl with broth poured over rather than being cooked in the pot. It makes a quick, warming bowl for a cold day.