Recipes with garlic

1421 recipes. Page 24 of 60

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Zucchini Noodle Salad

Raw zucchini shaved into long ribbons looks like pasta but bites crisp and juicy, since it never sees heat. Lemon juice and olive oil with finely minced garlic make a light, tart dressing, and Parmesan and basil add salt and fragrance on top. The watery, seedy core is left behind when shaving, and without it the strands stay firm longer. Zucchini releases water the moment it touches the dressing, and the ribbons are tossed only right before eating, once the dressing and toppings are ready. Lift the strands with tongs instead of pressing them, and move everything to the plate as soon as water begins to pool in the bowl.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 18min 0 2 servings

Western Easy

Steamed Mussels Mariniere

Mussels release their own briny liquor as they open, and together with dry white wine that becomes the broth without any added stock. The butter is split in two for a reason: the first part softens the shallot and garlic, the second is stirred in at the end to give the broth some shine. The pot comes off the heat once most shells have opened, before the meat shrinks and toughens, and any that stay shut get thrown away. Ladle the leftover wine broth into the bowls too.

Prep 15min Cook 10min 2 servings

Asian Medium

Thai Steamed Lime Fish (Whole Fish Chili Fish Sauce)

A whole steamed white fish gets a sauce of lime juice, fish sauce, garlic and minced Thai chili spooned over it raw, never heated. The lime and chili stay sharp, and cilantro goes on top. Whatever sauce pools on the plate is soaked up with jasmine or sticky rice.

Prep 20min Cook 18min 2 servings

Side dishes Hard

Korean Raw Hairtail Slices

Hairtail is sliced thin, about 0.3 cm, and eaten wrapped in lettuce with raw garlic, green chili, and ssamjang or chojang. The silvery coating on the skin does not need to be scraped off.

🏠 Everyday

Prep 25min Cook 5min 2 servings

Rice Medium

Korean Abalone Pot Rice (Ocean-Scented Sesame Base Grain Pot)

Thin slices of abalone go onto the rice only when the surface water has nearly gone, then cook in nothing but the heat of a 5-minute rest, lid on and burner off, and stay tender. The finished rice is mixed with a dressing of soy sauce, scallion, minced garlic, and sesame seeds.

Prep 20min Cook 25min 2 servings

Stir-fry Easy

Korean Stir-Fried Chicken

A mild soy and garlic glaze, browned onto chicken, carrot, and onion, makes a stir-fry with no chili that sits well over rice. Breast or thigh both work, but cut the pieces to an even thickness so the thin ones do not dry out before the thick ones cook through. An opaque surface says little about the center, but cutting into the thickest piece before the pan comes off the heat shows whether it is done.

🏠 Everyday

Prep 15min Cook 15min 2 servings

Grilled Medium

Eonyang-style Charcoal Bulgogi

Thin slices of sirloin are laid on a grill grate with their edges overlapping, so they cook as one wide sheet rather than as loose strips in a pan of juices. Cut 2 to 3 mm thick and kept in a single layer, the beef cooks fast and evenly, and the edges brown on the grate.

Prep 20min Cook 15min 2 servings

Soups Easy

Korean Fermented Soybean Soup

Cheonggukjang smells far stronger than doenjang, and once it is stirred into the stock its earthy, heavy aroma takes over the whole pot. Leaving the soup covered off the heat for a few minutes before serving softens that smell noticeably.

🏠 Everyday

Prep 15min Cook 20min 2 servings

Stews Easy

Korean Young Napa Soybean Paste Stew

Plenty of eolgari, young napa cabbage, goes in, and as it wilts its sweetness softens the doenjang. A good amount of tofu keeps the salt in check too.

Prep 15min Cook 25min 4 servings

Steamed Easy

Korean Jeju Style Pork Suyuk

The name comes from dombae, the Jeju word for cutting board, after the habit of slicing the boiled pork and serving it right on the board. Skin-on pork belly simmers gently in water seasoned with doenjang until the rind turns translucent and bouncy and the fat layers go soft enough to melt.

Prep 10min Cook 60min 4 servings

Kimchi Easy

Korean Bracken Fern Pickles

Bracken fern, usually served as a seasoned namul, goes into a sweet-sour soy brine in this recipe, and its boiled stems stay springy and chewy with a nutty flavor that builds as you chew. Vinegar clears away the fern's earthy smell for a clean finish, while dried chili and garlic add a gentle warmth. Once cooled, the jar rests refrigerated for about 2 days before eating.

🏠 Everyday

Prep 20min Cook 12min 4 servings

Noodles Medium

Korean Seafood Knife-Cut Noodle Soup

Manila clams opening in the pot release a briny liquor that does most of the seasoning work in this knife-cut noodle soup. Kelp pulled out before the water boils leaves a clean mineral base, and the wide wheat noodles shed a little starch as they cook, giving the broth a soft natural body. Shrimp and squid go in only briefly so they stay tender, and zucchini and scallion add a fresh, mildly sweet finish.

Prep 15min Cook 25min 2 servings

Pasta Easy

Lasagna Soup

Instead of baking layers, this soup puts the flavors of lasagna into a bowl: sausage and tomato broth, broken pasta sheets, and a soft cheese topping. The broth gets its base from raw pork sausage, skinned and crumbled as it browns, with tomato paste cooked in alongside. The noodles are broken into 3 to 4 cm pieces and boiled in a separate pot, then placed in the bowls before the soup is ladled over. That way they never sit in the pot soaking up broth. The ricotta, mozzarella, and Parmesan mixture warms on top and loosens into the broth as you eat. With salt coming from both sausage and cheese, the soup is seasoned last, a little at a time.

Prep 10min Cook 35min 4 servings

Western Easy

Moules Marinières (French White Wine Steamed Mussels)

Mussels steamed fast in white wine release their juices into the pot, and that liquid becomes the sauce once a spoonful of cream and chopped parsley are stirred through. Any mussels already open before cooking are left out. Shallot and garlic soften in butter without taking color, giving the wine a mild, sweet base. One shake of the covered pot halfway through helps the shells open at about the same time. The cream waits until they have all opened, and crusty bread takes care of the broth.

Prep 15min Cook 10min 2 servings

Asian Hard

Pork Vindaloo (Goan Vinegar-Marinated Fiery Pork Curry)

Goan vindaloo is a pork curry where the sourness of vinegar comes through as clearly as the heat. Pork shoulder sits in a paste of white vinegar ground with garlic, ginger, chili and cumin, then braises with browned onion until that paste has thickened onto the meat.

Prep 20min Cook 60min 4 servings

Side dishes Easy

Korean Seasoned Gamtae Seaweed

Thin, green gamtae seaweed is harvested in winter along Korea's southwest coast, including Garorim Bay near Seosan. This recipe uses plain dried gamtae, not fresh fronds or the kind seasoned with oil and salt. Because it softens fast once it meets liquid, the seaweed is torn into large pieces, the soy and vinegar dressing is scattered widely, and the mixing is a lift rather than a press, done right before eating.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 8min Cook 1min 2 servings

Rice Medium

Korean Abalone Mugwort Porridge

Young mugwort, at its most tender in early spring, gives this abalone porridge a grassy bitterness that cuts through the rich innards and leaves a clean finish. Pull out any tough mugwort stems beforehand, because they stay stringy in an otherwise silky porridge.

Prep 20min Cook 30min 2 servings

Stir-fry Easy

Soy-Glazed Chicken Thigh Stir-Fry

Think of it as a close cousin of teriyaki: the same sticky sweet-salty shine, but with garlic and ginger fried in the oil first so their sharpness comes through more directly. Patting the boneless thighs dry matters, since a wet surface colors slowly even over high heat.

🏠 Everyday

Prep 15min Cook 15min 2 servings

Grilled Easy

Korean Grilled Eggplant (Soy Garlic Glazed Charred Eggplant)

Halved and scored in a grid, the eggplant cooks cut side down under a lid, and the trapped steam turns the inside creamy while the skin keeps a little bite. The soy and garlic sauce is spooned into the cuts while the eggplant is still hot.

⚡ 20-Minute Recipes

Prep 10min Cook 10min 2 servings

Soups Easy

Korean Bok Choy Soybean Paste Soup

Bok choy turns up more often in Chinese cooking, yet it suits doenjang soup well. It sits in supermarkets all year, which makes it a handy replacement when there is no napa cabbage, and zucchini and tofu fill out the bowl alongside it.

🏠 Everyday

Prep 15min Cook 18min 4 servings

Stews Medium

Korean Young Napa Cabbage & Salted Shrimp Stew

No doenjang or gochujang here; salted shrimp does the seasoning. Its saltiness varies by jar, which is why only one tablespoon goes in at first and the remaining half is added at the end to taste. The base is rice-rinsing water with potato boiled in it for eight minutes, and chili flakes and cheongyang pepper turn it red and sharp.

Prep 18min Cook 22min 4 servings

Steamed Medium

Korean Braised Pollock (Frozen Pollock with Radish in Spicy Sauce)

This cold-weather braise calls for frozen pollock on purpose, not fresh. Freezing and thawing firms up the flesh and leaves it slightly spongy, and the pieces hold together through a long simmer in the spicy broth.

Prep 20min Cook 30min 4 servings

Kimchi Hard

Korean Salted Oyster Jeotgal

Salt pulls water out of raw oysters and tightens the flesh. After two to three days of cold curing they turn firm, and the red seasoning liquid soaks right through. The result tastes denser and saltier than a fresh oyster, closer to a seasoning than a side dish. Chili flakes give it the red color and a spicy aroma, and the acidity of plum syrup holds back the fishy smell that rises during curing. A small spoonful goes a long way over warm rice, and a little folded into napa cabbage kimchi filling adds an oyster savoriness that fish sauce alone lacks. The washed oysters are blotted dry before mixing, because leftover water thins the paste and softens the flesh.

Prep 25min 0 4 servings

Noodles Medium

Hokkien Lor Mee (Braised Gravy Noodles)

Dark soy sauce turns the chicken broth a deep mahogany, and a cornstarch slurry thickens it into a glossy gravy that coats the yellow noodles completely. In the Chinese communities of Singapore and Malaysia, the bowl is finished with raw minced garlic, whose sharpness cuts through the thick gravy.

Prep 20min Cook 25min 2 servings