1421 recipes. Page 11 of 60
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Little rounds of brisket fat float on top, and the stew tastes nuttier and heavier than a vegetable-only doenjang jjigae. The sliced cheongyang chili is there because of that fat.
Pork shoulder has fat running evenly through it, so it braises tender and pulls apart along the grain without drying out. The garlic chives on top are only just wilted and get picked up with each bite of soy-braised pork.
Cheonggak, a branching green seaweed, gives this radish kimchi a firm, almost crunchy chew and a marine aroma that land-vegetable kimchi lacks. Half the paste is massaged into the julienned radish first so it seasons evenly; the seaweed joins the remaining paste and is tossed quickly, because long handling toughens it. A day in the fridge lets the seaweed's salinity merge with the fish sauce paste, and the briny result sits naturally beside seafood and mild rice soups.
Instead of a soup, ground perilla seed, perilla oil, and soup soy sauce form a thick, nutty sauce that clings to fine somyeon noodles. Chwinamul, a Korean wild aster green, brings a distinctive mountain-herb scent that the toasted perilla balances. The greens are blanched only briefly and shocked in cold water, so they stay deep green with some bite. Spring chwinamul has the strongest aroma.
Bacon crisped in butter leaves behind a smoky, salty fat, and the onion and garlic cook in it before any cream arrives. Milk thins the cream until the sauce coats a spoon lightly instead of sitting heavy on the pasta. A hard boil reduces it too far and can split it, while a gentle simmer at the edges keeps it smooth. Parmesan melts in after the heat is off, and either penne or spaghetti works.
It looks like radish saengchae, but kohlrabi is juicier and lightly sweet, closer to a pear, which gives the salad a noticeably different taste. The vegetable is the swollen base of a cabbage-family stem, and its fibrous outer layer comes off in a thick peel. Fish sauce supplies savory depth and vinegar a sour lift, both framing the mild sweetness. It turns up most in spring and autumn, when kohlrabi is in season.
The chicken thighs get only a light golden sear, which keeps this cream sauce pale and mild rather than turning it into a brown stew. Onion, garlic and mushrooms softened in butter give the sauce its sweetness, and the cream is reduced just until it coats a spoon thinly. Baguette or boiled potatoes soak up whatever sauce is left.
Chicken breast marinated in yogurt, curry powder, garlic and ginger gets seared over high heat until charred in spots, then simmered in a tomato and cream sauce. Usually described as an Indian-British fusion dish, it takes its depth from the charred chicken and from onions browned slowly in butter before the tomato goes in. Basmati rice or naan comes alongside, and tearing naan to wipe up the sauce is part of the meal.
Chonggak radishes are cut into thin diagonal slices, salted briefly and dressed with gochugaru and fish sauce, then eaten crunchy the same day rather than left to ferment. If the tender greens are still attached, they go in too.
Add dallae (Korean wild chives) to soy butter rice and a sharp, garlicky scent rises over the richness of the butter. Scallions or garlic chives will not do the same thing, which makes this a spring dish, made when dallae is in season.
Five ingredients: oyster mushrooms, shiitake, butter, soy sauce and garlic. The garlic flavors the butter, the mushrooms fry in it, and soy sauce poured around the rim of the pan catches and reduces into a salty, faintly sweet film on each piece. A last bit of butter melted in over low heat gives it a gloss before it goes over rice.
Instead of a wrapper, the filling is rolled into balls and coated in starch, which the steam turns into a thin, translucent, chewy skin. With nothing wrapped around it, the filling has to hold itself together: the tofu is squeezed hard, the soaked glass noodles are shaken dry, and the mixture is kneaded until a pinch of it no longer cracks.
Because the corn is boiled or microwaved first, the grill is only there for color: a butter, soy and sugar sauce brushed on as the cob turns, until the kernels catch caramelized brown spots.
Soy-marinated bulgogi beef releases its sweet seasoning into the broth as it cooks, flavoring the shiitake, enoki and glass noodles around it. Because the pot stays on low heat at the table, the noodles go in while still slightly firm so they hold up instead of turning mushy as the meal goes on. Onion laid across the bottom adds its own sweetness to the broth.
The brisket is seared first to render its fat, and the gochujang and chili flakes are fried in that fat to build the base of the broth. The minari, cut into 5 cm lengths, waits on the side until just before the heat goes off, then goes in only long enough to wilt.
Bugeo is pollack dried through the Gangwon mountain winter, freezing and thawing over and over, which leaves the flesh loose and spongy. Soy and gochujang seasoning works its way into those gaps, and the flavor deepens over the few days it keeps in the fridge. Soaking should stop at 20 minutes, or the flesh goes mushy.
Thick white bok choy stems stay crunchy while the green leaves soak up the brine and soften, so one piece holds two textures. Cheongyang chilies are sliced with their seeds and layered through the jar, leaving a clean, lingering heat in every stem. The ginger comes out after a 2-minute rest so its scent stays faint. Well-drained heads keep the brine clear, and turning them once after two days evens out the seasoning.
Peanut butter does the heavy lifting in this sauce, with sesame oil supplying the sesame aroma, so the dish comes together without hunting down Chinese sesame paste. Soy, vinegar, sugar, and chili oil turn it sweet, salty, tart, and gently hot all at once. The noodles get a short ice bath that firms them up, and julienned cucumber and scallion cut through the dense coating. A cold, fast bowl for hot weather.
Pulling the shrimp out early and returning them for only the last 30 seconds keeps them tender instead of rubbery. While they wait, the cream reduces in the same pan and picks up the garlic butter and shrimp juices, so the sauce needs no stock.
Cooked bulgur is mixed into a Korean bean sprout side dish, so the crunch of the sprouts comes between plump grains. The dressing is the usual namul one of soy, sesame oil and garlic with a little apple vinegar added, and seaweed flakes go on just before eating.
Slice into the breaded chicken and melted garlic-parsley butter runs out from the center. The butter is frozen into a firm cylinder before it is wrapped, so it survives the cooking. The pan only browns the crust, and the oven at 190°C finishes the inside.
There are no noodles in this high-heat stir-fry of chicken breast, bok choy, carrot, mushrooms, and bean sprouts; it sits beside rice, with a light brown sauce that coats rather than pools. The carrot is cut thinner than the softer vegetables so everything finishes at once while the bok choy stems keep their crunch.
Salt, perilla oil and garlic season this chamchwi; there is no soy sauce or doenjang, and the herb's own aroma leads. The greens are turned in boiling water for about a minute and lifted out when the leaves brighten and the stems just start to bend.
Part of the kabocha melts into the porridge, so it thickens and turns gently sweet without any added starch. With shrimp and squid in every spoonful, it is closer to a meal than the snack-like pumpkin porridge most people know.