1421 recipes. Page 15 of 60
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Drumettes have plenty of collagen around the bone, and fully cooked, the layer under the skin turns pleasantly sticky. The soy and honey glaze sets dark brown only in the last few minutes, after the oven is turned up, and it can tip into burnt fast, so stay by the oven.
The puffer fish must be a pre-cleaned product approved for eating. It cooks in a broth where radish and garlic have already boiled for ten minutes, seasoned with salt and no chili, and the seasoning is right when the radish's sweetness comes through before the salt.
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.
The wingettes brown in a dry pan, skin side first, before the soy sauce mixture goes in to reduce. By the time the sauce is nearly gone, the meat pulls easily off the bone.
Wild chive stems should only just bend after salting, which takes eight minutes and leaves their green, oniony scent intact. The roots are left long because the root end carries the aroma this kimchi depends on.
Deodeok, a bittersweet mountain root sometimes called bonnet bellflower, gets pounded with a rolling pin and torn into shreds before it joins chewy jjolmyeon noodles. Tearing instead of slicing keeps its fibrous grain, so it brings a slightly woody chew and an herbal fragrance to the sweet-sour gochujang dressing. Cabbage, carrot, and cucumber are soaked in cold water for crunch, and everything is tossed together only right before eating so the vegetables stay crisp.
Short noodles take the place of rice in this Spanish pan dish, a close cousin of paella. Toasting them in oil until the tips turn golden gives a nutty note, and leaving the pan mostly unstirred after the stock goes in lets a thin crust form underneath. The shrimp and squid are only seared at first and go back on top near the end, so they stay tender. Serve with aioli if you have some.
Cold slices of pork trotter are topped with jellyfish, cucumber and carrot and dressed with a mustard and vinegar sauce sharp enough to sting the nose. Chilling the sauce ahead of time makes it all the more refreshing.
Sun-dried tomatoes bring concentrated sweetness and spinach a soft bitterness, giving a heavy cream and Parmesan sauce some color and contrast. The chicken breasts, evened out to 1.5 cm, are seared for a brown crust first and then finished in the sauce. The browned bits left from that sear, scraped up with chicken stock, become the base of the sauce. More Parmesan makes it thicker, and a few drops of lemon juice at the end lighten the cream.
Browning gyoza on one flat side only and then steaming them under a lid leaves the pleats soft and tender while the bottom turns golden and crisp. Japanese families brought the idea home from Manchuria after the war, recreating the jiaozi they had eaten there.
The first thing you taste is ground perilla seed (deulkkae), which clings to the sprouts in a pale, nutty coating. The sprouts steam in a little water under a lid rather than boiling, so they stay crunchy and hold less water.
The freshwater fish disappears entirely, its flesh dissolved into a spicy gochujang and doenjang broth thick with both rice and thin somyeon noodles. Perilla seed powder and perilla leaves are strong enough that the muddy taste river fish can have barely registers. Fine bones can survive even several strainings, so eat slowly.
The liquor the hard clams release as they open is the base of the sauce here; no stock goes in. A little soy and oyster sauce is added, and the chives are cooked only until they wilt, so they are still bright green on the plate.
The goal is the school-gate snack-stand kind: soft, puffy wheat rice cakes seasoned sweet and hot all the way through. Wheat cakes swell easily, so they soak in cold water for 10 minutes first to rinse off surface starch. A pinch of black pepper at the end pushes it closer to market-stall tteokbokki.
Drumsticks marinated in soy sauce, gochujang and honey roast in the oven. With bone running through a thick piece of meat, clear juices and skin color are not trusted as signs of doneness; a thermometer goes into the thickest part, away from the bone, and the center has to hold at 75°C or above for at least a minute.
Blending the sea snail innards into the broth turns this Jeju soup a deep green and gives it a nutty taste. Innards left coarse clump in the pot, so they are blended with a little water until smooth.
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.
Chicken thighs go straight into the soy braising liquid without browning, so the seasoning works between the fibers and the meat ends up glossy brown and seasoned through. Big chunks of potato soften at the edges and drink up the sauce, turning fluffy and starchy.
Pouring the soy brine over deodeok while it is still hot sets the outside of the root quickly and leaves the center firm and chewy. A short soak in lightly salted water first draws out the root's raw, astringent edge, and splitting each root only in half keeps enough thickness to stand up to the heat. Garlic and ginger simmer in the brine, layering a sharp warmth over the strong root fragrance. Give it at least 3 days in the fridge before serving with rice.
Perilla oil smells nuttier and more grassy than sesame oil, and in this cold somyeon dish it is the main flavor, with only soy sauce, a little sugar, and garlic underneath. Crumbled roasted seaweed goes on just before eating so it stays crisp, and toasted sesame seeds add a small crunch. With almost no cooking beyond boiling the noodles, it makes a quick late-night meal.
The soy sauce and pear marinade of galbijjim, Korea's braised short ribs, goes into a thick ragu made from short rib meat cut into small dice instead of being braised on the bone. Between the layers, béchamel and mozzarella soften the sweet and salty soy flavor, and the Parmesan on top browns in the oven. It rests for 10 minutes before cutting, because slices taken straight from the oven slump before the layers set.
The bitter, earthy smell of naengi (shepherd's purse), a Korean spring green, plays against the rich fat of quickly seared beef sirloin. Thin strips of Korean pear add sweetness and moisture, and the soy dressing gets its sweet-sour edge from vinegar and plum extract. After blanching, the greens are pressed gently by the handful rather than wrung hard, which keeps their aroma. Letting the dressed salad sit for about 5 minutes before serving helps everything come together.
Soy sauce, garlic, olive oil, and a dried herb blend coat these drumsticks, roasting into a salty, aromatic glaze on the skin. The last 10 minutes at 220°C turn the skin thin and crisp.
Imam bayildi is not served warm; it waits in the fridge until fully chilled. This Turkish dish is eggplant peeled in stripes, filled with browned onion and tomato, and braised gently in olive oil, and on a cold plate nothing hides the taste of that oil. That is why the recipe asks for a good extra virgin olive oil.