1421 recipes. Page 2 of 60
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The clam meat is drained well before it goes into the batter, yet as the pancake cooks it still releases salty juice that carries a clam flavor through every part. It is made as one large round about 20 cm across and cut into six to eight pieces.
This monkfish stew lands between a clear soup and a heavily seasoned jjigae, with a cloudier, bolder broth than either and large pieces of firm fish. A small spoonful of doenjang tames the fish's odor, and gelatin from under the monkfish skin melts into the pot and thickens the broth with no starch.
Agujjim began in the 1970s at the fish market in Masan's Odong-dong, where vendors cooked unsold monkfish over high heat with bean sprouts and chili sauce, closer to stir-frying than braising. No water is added; the sprouts release enough liquid to pool in the pan, and a little starch slurry, added bit by bit, sets the thickness. Once the fish is gone, rice often gets mixed into the leftover sauce.
Napa cabbage salted for just 20 minutes and tossed straight into a gochugaru dressing gives kimchi with no sourness at all: the red pepper heat and the savory anchovy fish sauce come through cleanly. The short salting bends the thick ribs slightly while keeping them much crisper than fermented kimchi. Sesame oil and sesame seeds are added at the very end, so a nutty aroma sits over the chili. Geotjeori, as this fresh style is called in Korea, is served alongside grilled pork belly or doenjang-jjigae (fermented soybean paste stew), and it fills in when the jar of aged kimchi runs empty. It is best right after mixing, and leftovers keep a day or two chilled.
Minced pork, crumbled fine, clings to thin glass noodles as they soak up a reduced doubanjiang broth, and those bits of meat on the strands give the dish its name. The liquid cooks down almost completely, so the result is moist and glossy rather than soupy. Glass noodles go in still slightly firm and finish cooking in the pan, absorbing the sauce without breaking.
The dish turns on slicing the garlic thin and even. If the slices vary, the thin ones burn first and the whole pan of oil turns bitter. Done right, no oil pools in the pan; it has all gone onto the strands as a thin sheen.
Mayonnaise forms the base of this dressing, and lemon juice lifts its heaviness so a thick coat on the romaine never turns cloying. The anchovy is optional. Minced fine, it melts into the mayo and reads as savory depth rather than fish.
Small beef meatballs are browned only on the outside, then finish cooking in an onion and tomato sauce with a little paprika. The sauce tastes fuller after a day, so it can be made ahead and served with bread or rice.
Most of the effort goes into a wet paste of onion, garlic, and ginger, fried slowly until the oil separates from the solids. Rushing it leaves a raw, harsh edge in the sauce. After that, chicken thighs simmer in coconut milk with turmeric, ground coriander, and lemongrass until the sauce turns bright yellow and thick enough to coat the meat. Ayam gulai belongs to the Padang food of West Sumatra's Minangkabau people, whose restaurants lay out many small plates before anyone orders and charge only for the ones you touch.
Pancetta, garlic, and Parmigiano Reggiano season this savory Italian pie, whose filling is 600 g of chard blanched, squeezed hard, and packed between two thin sheets of dough. Water left in the chard soaks the thin bottom crust, so the leaves are wrung out thoroughly and the cooked filling is cooled before it is spread on the dough.
Perilla powder goes in last, after the boiled napa cabbage has been dressed with doenjang. It soaks up the water left on the leaves, so the seasoning clings to each strand instead of pooling in the bowl. One tablespoon is enough; more turns the dish pasty.
Clam meat, julienned radish and shiitake cook on top of rice in kombu water, and the finished pot gets mixed with a soy, sesame oil and scallion sauce at the table. The radish steams over the rice and sweetens it, and cutting it thin (0.3 cm) lets it finish at the same time as the rice. The soaked rice has to drain well, since the kombu water is measured for rice without surface water. The clams go on only near the end so they stay plump.
Ground perilla seeds thicken the small amount of cooking liquid into a light, nutty sauce, so the cabbage ends up sitting in a shallow gravy rather than dry or watery. Stems and leaves are cut together, yet a short covered cook leaves the stems with some crunch while the leaves turn soft.
Inside the pork casing, soaked glutinous rice swells as it steams and binds the glass noodles and pork blood into a dense, sticky filling. That swelling is why the casing is filled only about 80% of the way and why any puffed spots get a quick needle prick during steaming.
Kecap manis, Indonesia's sweet soy sauce, turns into dark glossy patches and light char once the chicken thighs meet high grill heat. Because the chicken first cooks gently in its marinade, the grill only has to color the surface, and the sugary sauce spends little time over the flame.
Almonds, garlic and soaked white bread are blended smooth, then olive oil is drizzled in as a thin stream until the soup turns white and creamy. Raw garlic gives it a sharp bite. It chills for at least an hour and is topped with green grapes or sliced almonds.
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.
Mallow leaves turn this doenjang broth silky: their natural mucilage thickens the liquid so it clings to the spoon. Peeling the stringy stem skins and kneading out the green juice keeps the leaves from tasting grassy.
Unlike agujjim, the gochujang-heavy steamed monkfish, this one simmers down in a soy-based broth, where salt and sweetness come before heat. As the liquid reduces, the monkfish and radish take on an amber gloss, and that sauce gets spooned over rice.
Salting decides the texture of this napa cabbage kimchi: under-salted leaves weep liquid and turn mushy during fermentation, while over-salted ones bury the seasoning. Blooming the gochugaru in sweet rice paste before the fish sauce goes in gives a heavy paste that clings to each leaf instead of sliding off. Spread it thinly between the layers, since too much filling makes the kimchi salty and soft. Fresh-tasting at first, it grows deeper and tangier after about a week, and well-soured kimchi is the one to use for kimchi-jjigae or stir-fried kimchi.
With grated fresh apple handling part of the sweetness and apple cider vinegar bringing the tang, the gochujang sauce tastes lighter and fresher. It is not fruit-sweetened alone, though: oligosaccharide syrup goes in too. Thirty minutes in the fridge takes the raw edge off the gochujang and lets the apple's acidity settle into it. Half a boiled egg on top turns the thin somyeon noodles into an easy light meal.
All of the heat in this penne comes from the peperoncino, so adjusting that one teaspoon sets the spice level. The chili gets only 10 seconds in the garlic oil before the tomatoes go in; blackened garlic or chili leaves a bitter streak through the sauce. Simmered uncovered for 8 minutes, the tomatoes thicken enough to coat the outside of each tube and fill the hollow. A pinch of sugar rounds off tomatoes that taste too sharp.
Raw salmon and white fish go into a cold leche de tigre together with shrimp and squid that were fully cooked and chilled separately. Only fish sold for raw consumption with documented parasite-control freezing belongs in it, and it should not be served to pregnant people, children, older adults or anyone with weakened immunity.
Rather than cubes of beef stewed for hours, this pot holds ground beef, tomatoes and dry elbow macaroni that cook together in the same sauce. The pasta drinks up the seasoned liquid as it softens, and its starch turns the sauce from loose to spoonable. A broad pan evaporates faster than a narrow one, so the reserved water stays nearby rather than going in at the start. A splash of water revives leftovers better than more tomato paste, since the macaroni keeps absorbing sauce after it is made.