Recipes with garlic

1421 recipes. Page 10 of 60

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Chogochujang Kkotge Cold Capellini (Spicy-Sour Crab Angel Hair)

Ice-chilled angel hair takes a dressing of chogochujang (Korean chili paste sharpened with vinegar and sugar), loosened with olive oil and lemon juice, that tastes spicy, sour, and sweet at once. Sweet crab meat and crunchy cucumber soften the heat, and the juice of cherry tomatoes thins the thick dressing on the plate. Capellini, among the thinnest pastas, overcooks fast and sticks together at room temperature unless it is chilled the moment it leaves the pot. The chilled noodles are pressed lightly in the sieve to shed their water, which would otherwise thin the dressing. Salt waits until the very end, since chogochujang varies in saltiness.

Prep 20min Cook 10min 2 servings

Salads Medium

Korean Seasoned Cockle Salad

The cockles of Beolgyo, on the wide tidal flats of South Jeolla, are plump and notably sweet, and they are fullest from November through March. Stirring in one direction while they boil helps every shell open at the same time, and they come out the moment they gape, before the meat shrinks and turns rubbery. A dressing of chili flakes, soy sauce and vinegar lays a sour, spicy edge over their briny sweetness, and a short rest lets it soak into the flesh.

🥗 Lighter Meals

Prep 20min Cook 10min 2 servings

Western Medium

Chicken Cacciatore

Briny black olives and capers, a splash of red wine and canned tomatoes make a rustic sauce that soaks into bone-in chicken as it braises. The skin is seared deep brown first, and the wine lifts those browned bits off the bottom of the pot, giving the sauce its roasted depth. Leftover sauce goes well with pasta or polenta.

Prep 15min Cook 55min 4 servings

Asian Easy

Chicken Adobo (Filipino Vinegar Soy Braised Chicken)

Soy sauce and cane vinegar reduce together into a dark, tangy sauce scented with garlic, bay leaves, and whole peppercorns, and the chicken thighs braise right in it. In the Philippines some cooks braise first and fry afterward, but this version sears the skin side at the start to render fat and build color. The vinegar goes in without stirring and is brought to a hard boil first, which drives off its sharpest smell.

Prep 15min Cook 35min 4 servings

Side dishes Easy

Korean Seasoned Green Seaweed

Cheonggak, a branching green seaweed, gets just ten seconds in boiling water: enough to turn it a deep green while keeping its crunchy, almost cartilage-like bite. It's dressed with plenty of vinegar and eaten right away.

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Prep 10min Cook 2min 2 servings

Rice Medium

Grilled Beef Large Intestine Rice Bowl

Fatty beef large intestine is glazed in a sweet, spicy soy sauce and set over rice with onion that has soaked in cold water, a raw egg yolk and fresh wasabi. The wasabi stays on the side, unmixed, and goes on a little at a time with each bite.

Prep 15min Cook 15min 2 servings

Stir-fry Easy

Korean Soy Sauce Stir-Fried Mushrooms

King oyster mushrooms are torn lengthwise by hand, so their fibrous grain stays intact. They are seared in a dry pan first to drive off moisture, which is why the soy sauce clings as a dark glaze instead of turning watery.

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Prep 10min Cook 8min 4 servings

Street food Medium

Korean Gochujang Honey Dakgangjeong

Under a sticky, shiny gochujang and honey glaze, the potato starch crust on these chicken pieces still crunches. They go into the sauce right before serving.

Prep 20min Cook 20min 4 servings

Grilled Easy

Chicken Souvlaki (Greek Lemon Herb Grilled Chicken Skewer)

Lemon, olive oil, garlic, and dried oregano give these Greek thigh skewers a sharp, slightly bitter herbal edge over the char. Thirty minutes of marinating works, but a night in the fridge goes deeper. Serve with plain yogurt, or tuck the chicken into warm pita with tomato and onion.

Prep 20min Cook 15min 4 servings

Soups Easy

Baksok Nakji-tang (Bottle Gourd and Octopus Soup)

The broth of this soup gets its flavor from the gourd. Thin squares of white bottle gourd flesh simmer for ten minutes until translucent, giving a mild, clean taste, and only then is the small octopus added; once cooked, it is cut with scissors and shared among the bowls.

🏠 Everyday

Prep 15min Cook 20min 2 servings

Stews Easy

Korean Seoul-Style Army Stew

In this budae jjigae, a spoonful of baked beans sits in the middle of the pot with the gochujang paste on top. As it boils the beans break down, thickening the broth a little and leaving a faint sweetness. The liquid underneath is anchovy stock, not plain water.

Prep 20min Cook 25min 2 servings

Steamed Medium

Bossam (Korean Boiled Pork Wraps)

Doenjang and a pinch of instant coffee in the boiling water soften the porky smell without seasoning the meat itself. Five minutes in the broth after the heat goes off keeps the slices moist, and kimchi and fresh wrap leaves supply the seasoning at the table.

Prep 15min Cook 60min 3 servings

Kimchi Medium

Korean Chamnamul Kimchi (Pimpinella Kimchi)

Chamnamul greens are salted for just 10 minutes and dressed without rinsing, letting the leftover salt season them. A gentle squeeze is enough, since wringing bruises the tender leaves and makes them slump during fermentation. Blended Korean pear and onion in the sweet rice paste round off the chili heat. With so much moisture in the greens, fermentation moves fast and the kimchi softens if kept too long. Small batches eaten within a few days work best.

Prep 30min Cook 5min 4 servings

Noodles Medium

Korean Warm Brisket Parsley Noodles

A clear, gently beefy broth carries thin somyeon, slices of brisket, and a handful of minari, the Korean water parsley whose sharp, grassy smell rises first from the bowl. Seasoning stays minimal, just soup soy sauce, garlic, salt, and pepper, and with the floating fat skimmed off, the brisket adds savoriness without making the soup greasy.

Prep 15min Cook 18min 2 servings

Pasta Medium

Chunjang Beef Ragu Tagliatelle

Chunjang, the black bean paste behind Korean jajangmyeon, goes into an Italian-style beef ragu, where its salty, roasted depth meets the acidity of tomato passata. Wide tagliatelle carry a thin, glossy coat of the sauce on every ribbon, and the result tastes somewhere between jajangmyeon and a Bolognese.

Prep 20min Cook 40min 2 servings

Salads Easy

Korean Seasoned Sea Grapes Salad

Thin and wiry, kkosiraegi seaweed snaps cleanly between the teeth, a texture nothing like soft miyeok or kelp. Twenty seconds in boiling water is the limit, and an immediate plunge into cold water brings back the spring. Maesil-cheong, a sweet green plum syrup, gives the sour dressing a fruity note, and cucumber strips add a fresh, green aroma against the sea flavor. Served cold, it makes a refreshing summer side.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 10min Cook 2min 4 servings

Western Medium

Chicken Chasseur

Golden chicken thighs simmer in a sauce of browned mushrooms, shallots, white wine and tomato in this French hunter-style braise. The skin is left undisturbed until it releases on its own; lifted too early, it tears. When the sauce runs slowly off a spoon, it is done, and mashed potatoes or crusty bread take care of whatever sauce remains.

Prep 20min Cook 40min 4 servings

Asian Medium

Chicken Korma (Creamy Cashew Curry)

Soaked cashews, ground smooth and stirred over low heat with yogurt and cream, make a thick sauce with little chili heat. The brown color comes from onions fried for a long time and then blended in.

Prep 20min Cook 35min 4 servings

Side dishes Easy

Cheonggyeongchae Namul Muchim

Bok choy usually ends up in stir-fries, but blanched and dressed with doenjang (Korean soybean paste) it becomes a namul with crisp stalks and an earthy, salty seasoning. Rub the dressing right into the hollow of each stalk with your fingers.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 8min Cook 4min 2 servings

Rice Easy

Korean Chicken Rice Porridge

The water the chicken breast was poached in becomes the broth for this porridge. Before it goes in, the rice is toasted in sesame oil with minced garlic.

Prep 20min Cook 45min 2 servings

Stir-fry Easy

Korean Mushroom Perilla Seed Stir-Fry

Shiitake, enoki and oyster mushrooms share one pan, and each keeps its own texture: chewy, threadlike and thick. The first wave of liquid they release has to evaporate over high heat, and the ground perilla seed waits until the mushroom edges look slightly dry. Added any sooner, it turns into a damp paste instead of clinging.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 10min 4 servings

Street food Medium

Korean Meat Mandu (Pork and Beef Dumplings with Tofu Filling)

The filling uses both pork and beef, with wrung-out tofu, chopped onion and green onion, all kneaded in one direction only. Any water left in the tofu or vegetables loosens the filling and pools inside the wrappers as they steam.

Prep 30min Cook 15min 4 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.

🍺 Bar Snacks

Prep 12min Cook 12min 2 servings

Soups Medium

Korean Silkworm Pupae Broth

Canned silkworm pupae are drained and rinsed rather than heated in the can liquid, then simmered in fresh water. By the time chili flakes and cheongyang pepper turn the broth red, the pupae's strong smell has mellowed, and the heat depends on how many chili seeds stay in. It goes to the table steaming, as a drinking snack.

🏠 Everyday 🍺 Bar Snacks

Prep 8min Cook 15min 2 servings