1421 recipes. Page 29 of 60
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Pork loin chops cut thick sear to a deep golden crust, and the browned bits they leave in the skillet become the base of the sauce once apple cider loosens them. Dijon mustard sharpens the cider's sweetness, and a knob of cold butter swirled in off the heat makes the sauce glossy. A sprig of thyme simmers in the reduction to tie the apple and pork together.
Cooked with doenjang instead of soy sauce, bracken picks up a deeper fermented smell and a heavier taste that stands up to its bitterness. The paste is loosened in water before it goes in, which keeps it from catching on the bottom of the pan as it simmers.
Cleaned blue crab sits on the rice, which cooks in anchovy-kelp stock with doenjang dissolved in it, and the crab's sweetness and the earthy paste soak down into every grain. After the rice has rested, one more minute over low heat builds a layer of nurungji (scorched rice) on the bottom. Doenjang varies in saltiness from brand to brand, so start with a tablespoon and taste the stock.
Balloon flower root has a sharp, bitter edge, so the torn strands are rubbed hard with salt and rinsed twice before they meet the pan. The sauce is gochujang sweetened with oligosaccharide syrup and sharpened with chili flakes, cooked only until it clings to each strand in a thin, glossy layer. Brief cooking keeps a firm bite in the root.
Chicken thighs go into a gochujang marinade, ideally overnight. On the day, the skin side is pressed into the pan first to render the fat, then the pieces are flipped and covered so the thick meat cooks through. The glaze only turns glossy at the very end, in the last 2 minutes over high heat with the lid off.
After the whole chicken has simmered for fifty minutes, the meat comes off and the bones go back in alone for another fifteen, releasing gelatin that gives the clear broth a gentle body. Unlike samgyetang, it has no ginseng or glutinous rice, only onion, garlic and ginger, so the taste is mostly chicken.
A thick layer of radish, 350 g, lines the bottom of the pot and boils for ten minutes before the mackerel is laid on top. The radish soaks up the fish broth, and it goes over rice together with the little broth that is left.
Shallow scores on both sides of the flounder let the chili broth seep in, so even this thin fish is evenly seasoned. When the flesh turns white and flakes easily, it is served with the radish and plenty of the red broth.
Cut into 2 cm cubes, the radish stays crunchy beside seolleongtang or gomtang, the milky beef soups it usually accompanies, and turns sweeter as it ferments. After salting, only the released water is poured off and the cubes go unrinsed, keeping in the salt and sugar they absorbed.
Torn dough flakes and knife-cut noodles share one bowl, so soft, silky sujebi alternates with springy noodles in every spoonful. To judge doneness, bite into a flake: once the raw-flour taste is gone and the noodles still have bounce, serve right away.
Eggplant salted for 10 minutes and pressed dry browns in the pan instead of steaming, keeping a firm center under a golden surface. The dish comes from Catania in Sicily, where the browned eggplant flavors a simple tomato sauce that clings to the spaghetti.
Chuck goes into the oven as one piece and comes out soft enough to pull apart with a fork, while the carrots and potatoes, added only for the final hour, still hold their shape. Tomato paste and the browned bits left by searing become the sauce right in the same pot, and the braising liquid ends up serving as the gravy.
A mixed seaweed pack usually holds several kinds, such as sea mustard stems, hijiki, and ogonori, and each one chews a little differently. The seaweed spends only 20 seconds in boiling water to keep that springy bite. A vinegared gochujang dressing and thin slices of cucumber add tang and crunch.
Blue crab starts in cold water and boils for 12 minutes to make the stock behind this porridge, releasing a natural sweetness from the shells and meat. Once the crab cools, picking the meat from the legs as well as the body gives the porridge plenty of sweet flakes to bite into.
Dry-frying, gan bian in Chinese, means cooking the beans over high heat with very little stirring until the skins wrinkle and pick up brown spots. This home-style version seasons them with doubanjiang, garlic and ginger and leaves out ya cai, dried chilies and Sichuan peppercorns, so the result is salty and gently hot rather than numbing. Crumbly fried pork settles in between the beans.
Pear juice makes up close to half of the marinade for these gochujang pork ribs. It is what makes them tender, and it is also why they scorch so easily. The ribs marinate for an hour or two, cook over medium heat, and get the leftover sauce brushed on only at the very end.
Dak hanmari means one whole chicken, and it arrives that way: uncut, simmered with potatoes, still in its pot, to be snipped apart with scissors at the table. Once the chicken is gone, knife-cut noodles go into the broth the potatoes have turned cloudy, and that is the end of the meal.
Canned whelks need almost no prep: drain them and halve the large pieces. The meat is already cooked, and it goes in only after the cabbage and onion are tender, just to heat through for three minutes at most.
Gochugaru and fresh cheongyang chili together make the broth properly hot. The radish is already half cooked when the flounder goes on top, and it ends up absorbing the fat that seeps from the fish as well as the seasoning.
Cut into chunky 2 cm cubes, the radish stays crunchy right to the center even after salting and a day of fermentation. Anchovy fish sauce builds the savory base as the kimchi ripens, and ginger tames the raw radish smell for a cleaner finish. With sweeter winter radish, the sugar can come down. After 24 hours at room temperature a light fizzy sourness appears, and from there the fridge takes over. In summer, cut the room-temperature rest to half a day so it does not turn too sour. In Korean restaurants it sits beside grilled pork belly and hot rice soups, cutting through their richness.
With butter mellowing kimchi's sourness and adding a rich, nutty aroma, a splash of soy sauce is all the udon needs. The sharp tang softens once the kimchi, spread out in the pan, cooks down its juices until the edges darken. A soft-boiled egg on top breaks into a creamy sauce, with crumbled seaweed and chives for fragrance, and the whole dish comes together in about 12 minutes.
The broth turns thick enough to coat a spoon without any cream, thanks to mashed chickpeas and the starch from ditalini cooked right in the pot. Whole chickpeas and the small pasta keep some bite, while rosemary and tomato paste give it a warm, savory base. It sits somewhere between soup and pasta, and is eaten with a spoon.
Thin potato slices bake in cream and milk until the liquid thickens between the layers, with Gruyere melted through the middle and browned on top. Garlic never touches the potatoes themselves, only the buttered dish, where it leaves a faint scent at the base. Baking happens in two phases, covered with foil until the potatoes cook through and then uncovered to color the cheese, which keeps the top from scorching before the center softens. There is no bechamel, just cream poured straight over the slices.
Fermented skate, boiled pork belly, and aged kimchi are laid side by side, then stacked one piece of each into a single bite. Keeping them in separate rows instead of piling them together shows at a glance what is left, which makes pairing them up easy. The pork is sliced an even 0.5 cm thick so a stack of all three still fits in one mouthful.