1421 recipes. Page 21 of 60
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Brine poured over whole green chilies just 5 minutes off the boil sears their skins, knocking the heat down a notch while the flesh inside stays crisp. Each bite brings salty soy savor first, then the pepper's clean sting.
Freshwater fish simmered into a broth gives this noodle soup its savory base, and doenjang plus gochugaru keep any fishy edge in check while adding heat. Straining the stock two or three times through a fine sieve is what separates a clean, drinkable broth from a murky one.
Gochujang stirred into cream and milk, with no tomato involved, makes an orange sauce where the heat arrives slowly behind the cream. Brands of gochujang differ in saltiness, so start small and taste before adding more.
Roasted until the edges go deep golden, the florets pick up a toasty sweetness that stands up to heavy, nutty tahini, which would simply smother boiled cauliflower. Lemon juice and garlic lighten the sauce, and a generous handful of parsley cuts through the oil.
Cut almost all the way through and roasted, these potatoes fan open in the oven: thin, chip-crisp edges outside, soft flesh in the center. Laying chopsticks on either side of each potato stops the knife before it slices through the base.
Once the coconut milk and mango chutney go in, this shrimp curry simmers for only five to seven minutes, not long enough for the shrimp to toughen. Lime juice and cilantro go on top, with rice or naan alongside.
Simmered until the liquid is nearly gone, the fish cakes keep a sticky, sweet-salty shine and turn even chewier as they cool. It has been a school lunch and lunchbox side for a long time, usually made in a big batch to last several days.
Black-eyed peas are not black beans or kidney beans; they are pale, each with a single dark spot. They simmer with smoky ham, green pepper and scallions, while the rice cooks in a separate pot. Dried peas that have been stored a while soften unevenly, and keeping the rice apart lets them cook as long as they need without it turning to paste. Plan on a twelve-hour soak in the fridge.
Halved lengthwise and laid cut side down in a very hot pan, the bok choy cooks stalk first and only then gets flipped so the leaf edges char a little. The oyster sauce, loosened with soy sauce and a splash of water, is just enough for a thin, glossy coat on the stalks. Properly cooked, the leaves have wilted but a stalk still pushes back with some crunch when bent.
Wrapped around a wooden skewer rather than served as a free-standing patty, this tteokgalbi mixture needs far more grip than the plated kind. A little starch and more than 3 minutes of kneading give it that, and skewers soaked in water for 10 minutes scorch less. Tteokbokki sauce or ketchup alongside makes it a street-stall snack.
Cheek meat comes from a muscle that works constantly. Its grain is fine and dense and the collagen gives a springy chew. Fat and lean alternate across each slice, with richness shifting from bite to bite.
Caldo verde means green broth in Portuguese. The soup is thickened with nothing but blended potato, no cream, and carries kale cut fine as thread along with a few slices of smoked sausage.
With no meat or seafood, the broth depends almost entirely on the doenjang itself. Every brand is salted differently, so the paste goes in a little at a time, tasting as you go.
The back ribs soak in cold water for an hour and get a ten-minute parboil before they are braised. Without that, the soy glaze would not cling and the liquid would not taste clean. In a sauce with pear juice, about forty minutes is enough for the meat to start lifting from the bone.
Pepper leaves, the tender greens picked from chili plants, have almost none of the fruit's heat; what they offer instead is a fresh, grassy flavor with a faint bitterness. Packed in a soy, vinegar and sugar brine with garlic and a Cheongyang chili, they become a summer side dish that needs 3 days of refrigeration before it is ready. Lay a single leaf over a spoonful of rice and fold it like a small wrap.
Grated raw potato, squeezed and bound with its own settled starch, becomes ongsimi: small Gangwon-style dumplings that turn translucent and chewy outside while staying soft and floury within. Sharing a light anchovy-kelp broth with knife-cut wheat noodles, they make each spoonful alternate between two very different bites.
Clams open in white wine, and the briny liquid they release becomes the sauce base for a spoonful of gochujang, the Korean fermented chili paste. The result tastes like vongole with an extra layer of savory heat rather than a red chili sauce. A small knob of butter at the end rounds off the spice and gives the sauce its gloss. Because that clam liquor goes straight into the sauce, the clams soak for 30 minutes first to purge any sand.
Perilla seed powder and Greek yogurt bind this potato salad instead of mayonnaise, giving it a nutty taste and a light finish. King oyster mushrooms torn into thick strips keep their chew after roasting, a good foil to the fluffy, roughly mashed potato.
In Lithuania, rye bread gets cut into sticks, fried, and tossed while hot with raw garlic and salt, then served under a warm sauce of melted gouda and mayonnaise. Firm, dense rye holds up in the oil where soft white bread would not, and cutting every stick 1.5 to 2cm thick means no thin pieces burn before the rest are done. The garlic stays out of the frying oil because it would scorch and turn bitter. When frying in several batches, divide the garlic and salt ahead so each batch is tossed while still hot. The bread is not meant to soak up all the oil, so whatever is left in the pan stays there. Make the cheese sauce last; it sets as it cools.
Two kinds of heat meet here: the chili burn of doubanjiang, a fermented chili bean paste, and the tingling numbness of ground Sichuan pepper. That numbing quality, called ma in Sichuan cooking, is what separates mapo tofu from other spicy braises. Soft tofu takes on the rusty-red sauce at its edges while the center stays silken, and spooned over steamed rice, the thick sauce runs down between the grains.
Eoseuri, a wild mountain herb picked in spring, smells of celery and parsley with a medicinal edge, and it is noticeably more bitter than spinach or bean sprout namul. A blanch of 30 seconds or less leaves the stems with a slight bite.
Hwangtae (dried pollock) is toasted in sesame oil before the water goes in, which turns the broth milky and savory. There is no chili here, so it is not spicy, and the bean sprouts and radish give it a clean, refreshing taste.
Chili paneer comes out of Indo-Chinese cooking, the fusion style that grew from Hakka Chinese communities settled in Kolkata. Paneer, a fresh Indian cheese that holds its shape instead of melting, is dusted lightly with cornstarch and pan-fried until crisp outside and soft within. Soy sauce, chili sauce, and a little vinegar coat the cubes for only about 30 seconds, leaving them dry rather than sauced.
Garae-tteok on skewers is browned in an oiled pan before the gochujang sauce goes on. A final minute of rolling over low heat after glazing sets the sauce onto the surface, so it stays put even as the skewers cool.