1421 recipes. Page 22 of 60
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Under foil in a 180°C oven, the ribs first cook through and soften, then come uncovered at higher heat so the soy and honey glaze turns glossy. Splitting it into two stages tenderizes the meat near the bone before the surface has a chance to burn.
Tuna from the can is tipped in along with all its oil, giving the broth a savory richness. The kimchi brine is held back at the start and used at the end, after tasting, to make up whatever salt and sourness the pot still needs.
Wait until the clams are cooked to check the seasoning. As they open they release briny liquid into the broth, and a broth salted to taste with doenjang alone can end up too salty. Throw out any clams that stay shut.
Half the pleasure is digging out the meat lodged between the vertebrae and cartilage, which after an hour's simmer comes away with no effort. The broth is seasoned with a spoonful of doenjang plus chili flakes and soy sauce. It works as a companion to soju or as a meal, with the broth spooned over rice.
A quick thirty-second blanch strips the raw bitterness from pepper leaves and wilts them enough for the chili seasoning, thickened with glutinous rice paste, to coat them evenly. Even under that spicy dressing they keep a green, almost herbal note that sets this kimchi apart from napa cabbage or young radish kimchi.
Crumbled gamtae, a fine seaweed closer to green laver than to roasted gim sheets, releases a sharper, rawer ocean aroma the moment it lands on the noodles. A minimal dressing of toasted sesame oil and soy sauce takes a thin, even coat on well-drained, cold-rinsed somyeon, carrying the seaweed rather than competing with it.
The sauce has no cream, just butter and starchy pasta water tossed hard until they come together, and the sourness of kimchi plus a squeeze of lemon keeps it lighter than most garlic butter pastas. Sliced garlic fries alongside the kimchi so both flavors spread through the fat, and chopped scallion is scattered over after the heat is off.
Bitter, herbal chwinamul (a Korean wild green usually dressed as a namul side dish) meets the sweetness of roasted sweet potato in a perilla oil and soy dressing. The greens lose that bitter aroma and their clear color first if they sit in the boiling water too long.
Drained oil-packed sun-dried tomatoes flavor the cream sauce without thinning it, carrying less water than fresh ones. Pounding the breasts to about 2cm lets them cook through without scorching. The browned bits left after searing the chicken get loosened with stock and become the base of the sauce. Once the cream is in, a gentle bubble at the edges keeps it from splitting, and the chicken simmers on in it until the thickest part reaches 74°C. The parmesan melts in off the heat, and since tomatoes and cheese both add salt, taste before adding any more.
Turned out of its steaming bowl, this Hakka dish lands as neat rows of soy-darkened pork belly sitting on a bed of preserved mustard greens, with the juices poured back over the top. Over an hour of steaming, the salt and fermented tang of the greens works its way into the pork.
Bone-in pieces of flounder ferment with foxtail millet rice, thick radish strips and chili flakes until the whole mix turns tangy and salty. This version leaves out glutinous rice and fish sauce, so the millet grains stay visible between the fish, and after mixing it still needs 4 to 5 days in a cool place.
Brisket and thin slices of radish are stir-fried in sesame oil before any water is added, which lays a nutty base under the chili-red broth of this market-style beef soup. Blanched outer cabbage leaves (ugeoji) soak up the broth and turn silky over the long simmer.
Before the rehydrated chwinamul (aster scaber, a Korean mountain green) goes near the pan, it is dressed by hand with soup soy sauce, minced garlic and perilla oil, the way a namul side would be. Seasoned first and cooked second, every strand ends up evenly salted.
Without any meat, the filling leans on firm tofu, cabbage, garlic chives, and short-cut Korean sweet potato glass noodles, which give each bite an even, springy chew while the chives stand in for green onion. Pan-frying sets a thin golden crust on the bottom while the top of the wrapper stays soft.
Pear, onion and garlic are blended smooth as the base of the marinade, and the ribs can sit in it overnight. The leftover marinade has held raw pork, so it gets boiled once in a small pot before being brushed on as the ribs grill. Eat them wrapped in lettuce or with rice.
Chamge is a freshwater crab, and the shells and the joints of the legs need a good scrub with a brush if the broth is to taste clean. Halved and simmered in a radish broth with a little doenjang (Korean soybean paste), the crabs give it a deep crab flavor, sharpened with chili flakes and cheongyang peppers.
A tablespoon of doenjang is stirred into the red chili broth to tame the fishiness. The frozen pollock is thawed only partly, just enough for a knife to get through the bone, and cut while still firm; fully thawed, the flesh crumbles.
The tofu is cut into thick slices and pan-fried golden before it goes into the doenjang broth. That browned surface lets it take constant ladlings of sauce without falling apart, and it turns a deeper brown as the doenjang soaks in.
Sweet potato stems need their tough outer skin peeled away, a fiddly job, but it is what lets a 2-minute blanch leave them bright and pleasantly crisp. Plunging them into cold water straight from the pot, until no warmth remains, is what holds that color and snap. Mixing the glutinous rice paste into the other seasonings first helps it coat the stems thinly between the fibers. Thin onion and scallion round out the dressing with sweetness and fragrance. The stems snap easily, so the seasoning is worked in with fingertips rather than pressed, and even packing the container takes only a light touch.
Butter-browned button mushrooms and soy sauce bubbled briefly at the edge of the pan coat thick udon in a salty, nutty glaze. The blanched udon needs a thorough drain, because any water clinging to it thins that sauce. The mushrooms cook until dry and browned at the edges for the same reason, adding meaty depth without leaving liquid in the pan. Hitting the hot metal lets the soy reduce almost instantly, and it has to be stirred into the mushrooms before it scorches. Most of the butter is used for frying; a small piece melted in after the heat is off brings back its aroma and gives the noodles a final gloss.
Lentils simmered for about 30 minutes in tomato and vegetable stock stand in for ground meat, giving the ragu a similar small, chewy grain without any meat at all. Finely chopped onion, carrot and celery are sweated rather than browned, and the kimchi only joins in the final minutes so its sour bite stays distinct. Broad tagliatelle carries the thick sauce.
Torn lettuce gets a thin, glossy coat of red chili dressing seconds before it reaches the table, usually beside grilled pork belly or other grilled meat. The dressing rests for about a minute first, long enough for the chili flakes to soften and lose their dusty taste. Geotjeori is a fresh, unaged kimchi-style salad, and it does not hold: left to sit, the leaves wilt and liquid gathers in the bowl. When the dressing tastes thin, drying the lettuce matters more than adjusting the sauce: the usual cause is water trapped between the leaves rather than too little seasoning. Thin slices of onion add a sharp edge against the mild bitterness of the leaves. Plum syrup gives a fruitier, subtler sweetness than sugar, and vinegar tempers the chili heat.
Meatballs browned on the outside finish cooking in a thick tomato sauce, then go into warm sub rolls under melted mozzarella. Breadcrumbs and egg hold the mixture together, so mix it with your fingertips only until it holds and shape the balls without packing them; heavy kneading makes them dense. The pan only colors the outside, leaving the centers to finish in the sauce. The sauce stays thick on purpose: anything runny soaks the bread before you reach the last bite, so reduce it a little longer if it looks watery. Melt the cheese under a broiler or with a torch just until it blankets the meatballs, and serve before the rolls soften.
Five-spice powder, with its cinnamon and star anise, perfumes the soy broth, which sets moo palo apart from a plain soy braise even though both turn the same deep brown. Thai home cooks simmer pork and boiled eggs together for a long time and ladle the braise over warm rice with plenty of broth.