1421 recipes. Page 20 of 60
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White wine, butter, and the juices the mussels release become one broth in the same pot, and baguette is there to soak it up. Opening shells tell you the mussels are done, so watch under the lid rather than the timer, and discard any that stay shut.
Starch from soaked chana dal, split chickpeas, thickens the pot into something spoonable, while cubed bottle gourd lends moisture and gentle sweetness. Small, nutty bits of chana stay noticeable in the finished dal, which is eaten warm over rice or scooped up with flatbread.
How long aralia shoots need in the water depends on their thickness, so the base, not the leaf color, decides when they come out: it should be tender enough to chew. Pull them early to save the aroma and the bases stay hard. The vinegared gochujang sits on the side instead of being mixed in.
One pot does double duty: the water that poaches the chicken thighs becomes the cooking liquid for the rice. The heat stays low enough that only small bubbles rise at the edge, because a rolling boil splits and dries the meat.
This goes to the table the moment it leaves the pan. Bok choy stalks keep releasing water even on the plate, and the sauce thins as they do. A splash of water in the oyster sauce and soy lets the seasoning run down between the stalks.
Equal parts gochujang, ketchup, and oligosaccharide syrup, brushed on in two thin coats, give these grilled skewers their glossy red finish. Hard garae-tteok soaks in warm water for only 5 minutes, since longer soaking makes it crack on the skewer. Sesame seeds go on at the end, and cheese powder is an option.
Sea bream fillets get nothing but coarse salt and pepper before they go in the pan. For a white fish, sea bream has a fair amount of fat, and that is enough to keep it from tasting plain. Minced garlic and sliced scallion go on top once it is cooked, with lemon alongside.
After soaking, the dried pollack strips are picked over for thick bones, torn by hand, and toasted in sesame oil until their edges curl before any water goes in. Tofu and egg poured in a circle keep the broth clear and mild, and in Korea it is a common pot the morning after a night of drinking.
Blanched radish greens, rather than dried siraegi, sit in a broth made thick and nutty with four tablespoons of perilla seed powder. The shrimp are added well after the greens, which need about ten minutes to soften; shrimp left in that long turn firm instead of springy.
Glossy braised kelp should have a springy, almost jelly-like bite that snaps cleanly. That spring is decided at the soaking stage: take the kelp out when it bends easily rather than by the clock, because kelp left too long in the water goes soft.
Thick-skinned green chilies hold their crunch through salting and a short ferment, and the heat concentrated around the seeds bursts out when you bite down. Only about half the seeds are shaken out, and the pods are best eaten within 2 to 3 days while still crisp.
Bittersweet spring aralia shoots sit on top of a doenjang broth thickened by potato and zucchini. The dish belongs to early spring, the short window when the shoots are in season. Pressing the doenjang through a sieve with a ladle keeps lumps out and the broth clean. As the potato simmers it partly breaks down, giving the soup body and a mild sweetness that sits well with the fermented soybean paste, and chewy knife-cut noodles stand up to that density. The shoots are blanched on their own and added near the end, because long simmering dulls the very fragrance the dish is built around.
Each lasagna sheet is spread with filling and rolled up rather than stacked, and the rolls come out of the oven as neat single portions. The eggplant is roasted first to drive off moisture that would otherwise thin the ricotta, then split between the filling and the top, while a tomato sauce seasoned with gochujang gives the mild cheese some heat.
Wilted chard, leaves and stems both, gets folded into thick Greek yogurt with garlic, then olive oil warmed with chili flakes is drizzled across the top in a red streak. It is served cold, as part of a Turkish meze spread. Only half the minced garlic is cooked with the onion, while the rest stays raw in the yogurt, where its sharp edge survives. Most watery borani comes from mixing the chard while it still holds heat, which pulls liquid out into the sauce. A low-moisture strained yogurt keeps the coating thick for the same reason. Done right, the plate holds no loose water, and the cool yogurt and warm chili oil stay distinct.
Paprika turns the broth brick red and caraway adds a quiet, earthy note to this Hungarian beef and potato stew. The quality of the paprika largely decides the flavor, and so does its timing: the heat comes down before it is added, as it scorches and turns bitter quickly. Onions browned slowly at the start give the sweetness that rounds it out.
Fried dumplings of mashed potato and paneer, a fresh Indian cheese, sit in a tomato and cream gravy as the vegetarian centerpiece of North Indian festive meals. Ground cashews give the sauce a nutty density that cream alone would not, and garam masala brings warmth without real chili heat.
Eolgali, young napa cabbage cut before the head fills out, has leaves thin enough to need only about a minute in boiling water. It is dressed mildly, with doenjang, garlic, scallion, and sesame oil and no chili, a habit carried over from country tables that turned whatever grew in the garden between kimchi-making seasons into namul.
The water the mussels cook in becomes the broth for this porridge, strained through a fine sieve or cloth to catch sand and bits of shell, so the whole pot tastes of the sea without a separate stock. Mussels are sorted twice for safety: discard any with cracked shells or that stay open when tapped before cooking, and any that stay shut after cooking.
Doubanjiang, the Chinese fermented chili bean paste, is salty and hot, and how salty depends on the brand. So the soy sauce here is not poured by the recipe; it is decided after tasting the sauce. There is no meat, just pan-browned tofu and bok choy.
Ground beef and pork seasoned with soy sauce, sugar, garlic, and sesame oil give this patty the sweet-salty taste of tteokgalbi, Korean grilled short-rib patties, inside a burger bun. The toasted bun gets mayonnaise and lettuce before the patty goes on.
In spring, when dureup is in season, the blanched aralia shoots are rolled up in thin pork belly, threaded onto skewers, brushed with gochujang paste and grilled. The shoots get only 20 seconds in boiling water to keep their crunch and bitter, green aroma.
Napa cabbage and onion line the bottom of the pot, beef goes on top, minari (Korean water parsley) rings the edge, and the octopus sits highest of all. When its legs curl up and turn bright red, the heat goes off at once and everything is ladled out with the broth.
The pork back ribs simmer on their own for 25 minutes, until the meat pulls easily off the bone, before the potatoes and seasoning go in. The perilla leaves are laid on top in large pieces at the very end; cooked too long, they turn astringent instead of fragrant.
Deodeok, a mountain root with a bitter, faintly resinous aroma, mellows as the soy and rice syrup glaze soaks in, though the inside stays firm and chewy. The roots are lightly pounded and then torn by hand, and those rough surfaces take on a lacquered coat of sauce.