Recipes with garlic

1421 recipes. Page 28 of 60

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Myeongran Lemon Cream Fettuccine

Myeongran lemon cream fettuccine wraps wide pasta ribbons in a sauce made from salted pollock roe, heavy cream, butter, and lemon zest. The small eggs of the roe are left intact and stirred into the sauce off the heat so they stay soft and burst with briny flavor when bitten rather than turning granular or hard. Garlic bloomed in butter forms the aromatic base, and a mixture of heavy cream with milk tempers the roe's saltiness into a smooth, balanced coating. Using lemon zest rather than juice adds a bright citrus fragrance without diluting the sauce or introducing acidity that would curdle the cream. Parmigiano-Reggiano deepens the savory foundation, and fettuccine's broad, flat surface holds the thick cream more effectively than thinner pasta shapes. The entire dish takes about twenty minutes from start to plate, making it a practical weeknight option that does not sacrifice depth of flavor for speed. The critical technique -- incorporating the roe off the heat -- keeps the texture creamy throughout and prevents the eggs from cooking into tough, unpleasant morsels.

Prep 15min Cook 20min 2 servings

Western Medium

Polpo alla Luciana (Neapolitan Tomato-Braised Octopus)

Not a drop of water goes into this Neapolitan braise; the octopus releases its own liquid, and together with crushed tomatoes it becomes the sauce. Black olives and capers handle the briny side, while crushed red pepper adds a low, steady heat. That heat and the garlic are drawn into the oil over low heat at the start, and the tomatoes are added before the garlic browns. Reducing the sauce waits until the octopus is truly tender; if it still resists after the long covered simmer, the lid stays on for longer. Done right, the sauce clings to the octopus with no thin liquid pooling on the plate.

Prep 15min Cook 50min 2 servings

Asian Medium

Yuzu Karaage (Japanese Citrus-Marinated Fried Chicken)

A spoonful of yuzu marmalade goes into the soy marinade, so when you bite through the crust the chicken underneath tastes faintly sweet and of yuzu.

Prep 20min Cook 18min 2 servings

Side dishes Easy

Korean Seasoned Thistle Greens

Gondeure, a thistle-family mountain green from the Jeongseon and Taebaek highlands of Gangwon Province, is better known as the base of gondeure-bap, a rice dish cooked with the greens. Dressed with perilla oil, soy sauce, and garlic, it has a soft herbal scent close to mugwort along with an earthy, forest-floor note. Squeeze the boiled greens gently and leave them slightly moist, and chop the tougher stems finer than the leaves so every bite chews the same.

🏠 Everyday

Prep 10min Cook 8min 4 servings

Rice Easy

Thai Crab Fried Rice (Khao Pad Pu)

Egg and scallion are about the only other things in the pan, so the sweetness of the crab comes through first. In Thailand it arrives with a wedge of lime on the plate for you to squeeze over yourself.

Prep 12min Cook 10min 2 servings

Stir-fry Medium

Korean Bellflower Root & Beef Stir-fry

Deodeok root and thin bulgogi beef share one sweet-spicy gochujang sauce, but not at the same moment. Two thirds of it marinates the beef for just 10 minutes, short enough that the meat does not turn too salty, and the rest goes straight onto the deodeok later in the pan. The root is pounded lightly to loosen its fibers, yet left thick enough to hold together when tossed.

🏠 Everyday

Prep 20min Cook 12min 2 servings

Grilled Medium

Korean Butter-Grilled Scallops

Scallops come off the heat when the outside is dark brown and the center still slightly translucent. Over high heat that takes 1 to 2 minutes a side, and after the flip, butter and minced garlic go into the pan and are spooned over the top.

⚡ 20-Minute Recipes

Prep 12min Cook 8min 2 servings

Soups Medium

Korean Cod and Radish Soup

Cod carries very little fat, which keeps this broth clear and light. The fish rests briefly in rice wine before going into anchovy stock already sweetened by radish, and crown daisy (ssukgat) goes on top thirty seconds before the heat is cut, just long enough to wilt.

🏠 Everyday

Prep 18min Cook 22min 2 servings

Stews Medium

Ge-gukji (Taean Crab Kimchi Stew)

A local dish of Taean in South Chungcheong: blue crab and aged kimchi in one pot, seasoned with salted shrimp. The broth gets its flavor from the kimchi, and it has to be well-fermented mukeunji. The crabs have the top shell removed and the leg tips trimmed, and the bodies are cut in half before they go in.

Prep 20min Cook 30min 3 servings

Steamed Medium

Korean Soy-Braised Pork and Potatoes

This is better ten minutes after it comes off the heat than right away; as it cools, the potatoes keep drinking in the soy sauce until they are seasoned all the way through.

Prep 15min Cook 35min 4 servings

Kimchi Hard

Traditional Kimjang Cabbage Kimchi

Built for kimjang, the big winter kimchi-making session, this recipe works through 10 kg of salted napa cabbage at once. The radish strips are tossed with the chili flakes first and turn red before the fish sauce, salted shrimp and garlic join them, which keeps the seasoning a clean, even color. Mustard greens and water dropwort cut into the seasoning give it a clean, slightly bitter aroma. Fresh oysters are optional and make the kimchi taste cooler and brighter, but because they also sour it faster, they go only into the containers that will be opened first. After one to two days at room temperature, the kimchi moves to the fridge and keeps its flavor for two to three weeks.

Prep 60min Cook 60min 4 servings

Noodles Medium

Kakke Buckwheat Triangles

Thin sheets of buckwheat dough, cut into triangles, simmer with daikon and tofu and are lifted out one at a time for dipping in garlic miso. Each piece has a soft, thin edge and a slightly springier center. The pungent garlic miso carries the flavor, since the buckwheat, tofu, and broth are all mild. The name is local dialect for a piece or edge, and one story ties the dish to scraps left over from soba making in southern Aomori.

Prep 35min Cook 20min 5 servings

Pasta Easy

Orecchiette with Broccoli Rabe

The orecchiette boil in the same water the broccoli rabe was blanched in, so the little ear-shaped pasta picks up the greens' bitterness too. If that is too much, blanch the rabe a bit longer.

Prep 12min Cook 15min 2 servings

Western Medium

Crispy Pork Belly Roast

Blistered crackling that shatters under the knife starts long before the oven. The skin is scored at 1 cm intervals, coarse salt is rubbed into the cuts, and the belly dries uncovered in the fridge for 8 hours. Any new droplets are wiped off just before roasting, so the skin enters the heat cold and dry. Oil and pepper are rubbed on the meat side only, leaving the dried skin untouched, and the belly sits on garlic and rosemary in the pan. A hot start blisters the skin, then a lower temperature renders the fat slowly. If the crackling still needs help, a brief, closely watched turn under the broiler finishes it, and the roast rests before slicing.

Prep 15min Cook 120min 4 servings

Side dishes Easy

Korean Seasoned Bracken Fern

Bibimbap rarely goes without it and ancestral rite tables almost always include it, so bracken namul tends to be made in large holiday batches and eaten over several days. Records of eating it go back to the Three Kingdoms period, and the traditional cooking fat is perilla oil, not sesame. It tastes fine straight from the fridge.

🏠 Everyday

Prep 15min Cook 15min 4 servings

Rice Medium

Korean Cockle & Water Parsley Mixed Rice

In spring, when cockles are in season, their meat goes into this bowl with raw water parsley (minari) and a gochujang dressing. The cockles come out of the boiling water after 30 seconds; any longer and they shrink and turn rubbery.

Prep 20min Cook 15min 2 servings

Stir-fry Easy

Korean Deulkkae Aehobak Beoseot Bokkeum (Perilla Zucchini Mushroom Stir-fry)

Ground perilla seeds are whisked into water ahead of time, and that perilla water goes in once the Korean zucchini (aehobak) and oyster mushrooms start releasing their juices. Stirred for a few minutes, it thickens until it stops running and simply coats the vegetables. Soup soy sauce does the seasoning.

🏠 Everyday

Prep 16min Cook 12min 4 servings

Grilled Easy

Korean Grilled Scallops (Butter Garlic Shell-On Scallop Grill)

When a scallop on the grill pops open, a little salty liquor collects in the bottom shell. The top shell comes off, and butter and minced garlic go straight into that liquor to bubble a while longer. Mozzarella covers only about half of each scallop. Cover it all and the cheese is all you taste.

Prep 15min Cook 10min 2 servings

Soups Easy

Korean Scallion Egg Soup (Quick Two-Ingredient Clear Broth)

Just scallions and eggs, ready in under ten minutes. The scallions do two jobs: the first batch simmers until soft, translucent and sweet, flavoring the broth, while the rest go in at the end for a sharp, fresh bite on top.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 8min Cook 10min 2 servings

Stews Easy

Korean Red Pepper Paste Stew

Two tablespoons of gochujang set the base, and half a tablespoon of chili flakes adjusts the heat. Pork shoulder is first cooked with a little of the water, then the seasoning is fried onto it for a minute, which keeps the gochujang from floating separately in the broth. It suits being ladled generously over cold rice.

Prep 10min Cook 20min 2 servings

Steamed Easy

Korean Steamed Flounder (Whole Flatfish with Soy Garlic Sauce)

Steaming instead of braising keeps this flounder milder and moister than the spicy simmered versions. The fish sits on sliced onion in a rimmed heatproof dish, where the soy sauce, rice wine and juices from the fish collect underneath as a ready-made sauce.

Prep 15min Cook 20min 2 servings

Kimchi Easy

Korean Soy Pickled Perilla Leaves

Most soy pickles take their brine boiling hot, but in this recipe the boiled brine cools completely before it touches the perilla leaves, which would otherwise blacken and go limp. Sliced garlic and a cheongyang chile are tucked between the leaves raw rather than simmered in the brine, which keeps their bite sharp against the herbal perilla. From day three, a single leaf wrapped around a spoonful of rice is the usual way to eat it. It stays in the fridge, and this mix is not meant to be kept beyond a month.

Prep 20min Cook 10min 4 servings

Noodles Medium

Korean Knife-cut Noodle Soup

Instead of being boiled apart, the hand-cut noodles go straight into the anchovy and kelp stock, and their surface flour thickens the broth slightly. Potato and onion cook first, giving the soup a mild sweetness under the savory anchovy. Expect a lightly cloudy, silky broth rather than a clear one.

Prep 15min Cook 25min 2 servings

Pasta Medium

Pappardelle al Cinghiale

Wild boar shoulder spends a night in red wine with juniper berries and rosemary, then cooks down slowly into a ragù for wide ribbons of pappardelle. The juniper's piney edge suits the dark, gamey meat. Use boar sold for eating, and cook it through to the center of the thickest pieces.

Prep 750min Cook 180min 4 servings