Recipes with garlic

1421 recipes. Page 30 of 60

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Korean Soy Pulp Porridge (Okara Porridge with Anchovy Stock)

Okara, the soy pulp left over from making tofu, gives this porridge a nutty, hearty body that lets half a cup of rice make a filling pot, and anchovy stock adds savory depth underneath. The pulp goes in only once the rice is half softened, which lets the grains break down without the okara simmering for too long. Freshly ground soaked soybeans, for anyone making their own pulp, taste noticeably beanier than store-bought.

Prep 15min Cook 20min 2 servings

Stir-fry Easy

Korean Crumbled Tofu Stir-fry

Pressed dry and broken up by hand into a mix of large curds and fine crumbs, the tofu is cooked over high heat with only occasional turning until the edges turn lightly golden and the crumbles are loose and fluffy. Seasoned simply with soy sauce and sesame oil, it works spooned over rice or packed in a lunch box, since there is no sauce to leak.

🏠 Everyday 🍱 Lunchbox

Prep 12min Cook 10min 2 servings

Grilled Medium

Korean Spicy Marinated Mackerel Grill

Mackerel is cut into pieces, brushed with gochujang, soy sauce and ginger juice, and left for 30 minutes before it cooks. Skin side down, the pieces stay untouched for 4 to 5 minutes until the edges set red. Any piece sitting where the sauce starts to blacken gets moved aside.

Prep 30min Cook 15min 2 servings

Soups Medium

Korean Chicken Radish Soup

Bite-size chicken thigh gets a one-minute blanch in boiling water before the soup proper begins, and the broth stays clear despite the meat. The radish is sliced thin and flat, turning translucent in ten minutes, and the seasoning is soup soy sauce and salt, with no chili.

🏠 Everyday

Prep 20min Cook 35min 4 servings

Stews Easy

Korean Thistle Herb Soybean Paste Stew

The young leaves of the Korean thistle, a plant in the daisy family, are what goes by the name gondeure. No chili here, and only 1.5 tablespoons of doenjang, keeping the bitter, nutty scent of the greens in front. Once the gondeure is in, the heat comes down to a gentle simmer.

Prep 15min Cook 20min 2 servings

Steamed Easy

Korean Braised Eggplant and Tofu

No meat goes into this braise, only eggplant and tofu sold for pan-frying; the eggplant drinks up the soy and chili sauce and turns silky, while the tofu, browned first, keeps its shape around it.

Prep 12min Cook 20min 2 servings

Kimchi Easy

Korean Pickled Shishito Peppers

Tiny holes poked with a toothpick let the soy brine into each hollow shishito pepper, and the blanch stops as soon as the skins begin to slump, because fully limp peppers lose their bite. Once the hot brine is poured over, the peppers are split into shallow containers and head straight into the fridge, making this a chilled side dish rather than a pantry preserve.

Prep 1460min Cook 12min 4 servings

Noodles Medium

Korean Kimchi Soy Milk Tantan Noodles

This bowl follows the shape of Chinese dan dan noodles but swaps in Korean flavors: doenjang (fermented soybean paste) and soy sauce season the pork, and unsweetened soy milk forms the broth. Frying the chopped kimchi with the browned pork tames its sourness so it blends into the nutty chili-oil broth instead of standing apart. If the doenjang starts sticking to the pan, lower the heat right away to keep bitterness out.

Prep 18min Cook 15min 2 servings

Pasta Easy

Pasta e Fagioli (Italian Rustic Bean and Pasta Soup)

Mashed beans and pasta starch do the thickening that cream would do elsewhere. About a third of the cannellini get crushed with a fork and stirred back, turning the broth cloudy and smooth, and the ditalini then cooks in the same pot, releasing more starch as it swells. The aroma comes from garlic and a sprig of fresh rosemary; the crushed tomatoes are poured in before the garlic browns, and scraping the pot then lifts the cooked-on bits into the soup. Because the pasta keeps drinking broth, the soup tightens quickly; small splashes of water bring it back to something you eat with a spoon rather than a fork.

Prep 15min Cook 40min 4 servings

Western Hard

Pulled Pork Sandwich

Pork shoulder braises low in a heavy pot until the meat separates on its own when a fork touches it, then is shredded and tossed back into the onion-soaked pan juices with barbecue sauce. Doneness is judged by the meat, not the clock; if it still resists, it needs longer.

Prep 15min Cook 180min 4 servings

Side dishes Easy

Korean Seasoned Dried Pollock Strips

Braised dried pollock comes out soft and moist; this version tosses the dry shreds straight into a gochujang, vinegar, and oligosaccharide syrup dressing and keeps them chewy. With no stove involved, it takes about 15 minutes when a side dish is needed in a hurry.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 15min 0 4 servings

Rice Easy

Soybean Leaf Ssambap

Young soybean leaves have a fresh, grassy aroma that sits well against gangdoenjang, a thick, salty soybean paste here cooked down with shiitake, onion, and garlic until it barely moves. That thickness is the point: a runny paste loosens the rice and leaks out of the leaf. The amount of rice is matched to each leaf, since they vary in size, and the parcels are set seam side down so they hold until serving.

Prep 15min Cook 15min 2 servings

Stir-fry Easy

Korean Spicy Pork Duruchigi

Pork shoulder has enough fat running through it that a fast, very hot stir-fry in gochujang marinade does not dry it out. Color is a poor guide to doneness, though, and a thermometer should show the thickest piece at 75°C or higher for more than a minute.

🏠 Everyday

Prep 15min Cook 12min 2 servings

Grilled Hard

Korean Grilled Beef Intestine

With beef intestines, the prep takes more work than the grilling. They are rubbed with coarse salt and flour, rinsed and briefly blanched to get rid of the smell, then cooked in a dry pan in nothing but their own rendered fat. Garlic chives go on the side, and soju usually goes with it.

🍺 Bar Snacks

Prep 30min Cook 20min 2 servings

Soups Easy

Korean Wild Chive Soybean Paste Soup

Dallae, wild chives with small white bulbs, are around for only a short stretch of spring. The bulbs, sharper than the leaves, are minced fine, and the chives are added to the doenjang broth just one minute before the heat goes off. A few raw stalks set aside before cooking make a sharp garnish at the table.

🏠 Everyday

Prep 12min Cook 15min 2 servings

Stews Medium

Korean Bracken Fern and Beef Stew

Bracken fern tossed with soup soy sauce, garlic, and gochugaru before simmering carries its seasoning right into each stalk, while beef brisket and radish keep the broth fairly clear with a sharp chili edge. The fern turns tender only over a gentle, medium-low simmer.

Prep 20min Cook 35min 4 servings

Steamed Medium

Korean Braised Eggplant with Pork

There is no salting the eggplant to draw out water. It softens on its own under the lid, in the same pot as browned pork shoulder, and picks up the rendered fat along with the soy and chili, which makes it far richer than eggplant braised alone.

Prep 18min Cook 22min 4 servings

Kimchi Easy

Korean Kohlrabi Soy Pickle

The kohlrabi is pickled raw, without blanching, in soy brine that has simmered 2 more minutes with garlic and dried chiles and then cooled. Every fibrous layer under the skin comes off during peeling, since those fibers stay tough in the pickle, and from the third day a few cubes are served alongside meat.

Prep 4340min Cook 12min 4 servings

Noodles Easy

Kimchi Bean Sprout Miso Ramen

Sour kimchi, first fried in sesame oil, flavors the chicken stock, and miso with soy sauce lays a savory, salty layer on top. Frying the kimchi softens its sharp tang so it sits comfortably beside the miso.

Prep 10min Cook 18min 2 servings

Pasta Easy

Pasta Primavera

Broccoli, zucchini, bell pepper, and peas each keep their own bite in this light spaghetti, which uses no cream at all. A splash of pasta water turns the olive oil into a thin glossy coating, leaving the vegetables to carry most of the flavor. The broccoli needs a head start and the peas go in last; the pan comes off the heat once the colors brighten and only the edges soften, before anything turns limp. Whatever vegetables are at their freshest work in the same way.

Prep 15min Cook 15min 2 servings

Western Medium

Quesabirria

The fat that rises on the red braising liquid becomes the frying fat for the tortillas, so trimming all the fat from the beef or pouring off the broth's oil leaves nothing to crisp them with. Dipping deeper into the thin broth below soaks the tortillas until they are hard to flip. Swapping the three dried chiles, guajillo, ancho and arbol, for plain chili powder changes the sauce. The rest of the broth gets reheated and served in a bowl for dunking, and low-moisture mozzarella stands in for Oaxaca cheese in the same amount.

Prep 25min Cook 255min 4 servings

Side dishes Medium

Korean Soy-braised Beef (Tender Shredded Brisket in Soy Glaze)

Lean, straight-grained eye of round pulls apart into neat shreds after simmering, and those shreds stay chewy under the soy glaze. The boiled eggs wait until the braising liquid has dropped by half; added earlier, only their outsides turn salty. Seasoning keeps moving into the meat as it cools, so the heat comes off before the broth tastes too salty, and it spends a day in the fridge before serving.

🏠 Everyday 🍱 Lunchbox

Prep 15min Cook 60min 4 servings

Rice Medium

Korean Maesaengi Oyster Porridge

Maesaengi, a seaweed as fine as thread, spreads green through the whole pot, and the oysters bring a briny, salty depth. Maesaengi holds heat and barely steams, so it is much hotter than it looks. Blow on the first few spoonfuls.

Prep 20min Cook 25min 2 servings

Stir-fry Medium

Japanese-Style Chili Shrimp (Ebi Chili)

Ketchup, chili sauce and a splash of vinegar make a sauce that leans sweet and tangy rather than hot. Shallow-frying the shrimp in a starch coat, rather than deep-frying them, leaves a coating that turns silky in the sauce while the meat stays springy.

🏠 Everyday

Prep 20min Cook 12min 2 servings