Recipes with garlic

1421 recipes. Page 33 of 60

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Korean Pickled Garlic (Soy-Vinegar Aged Whole Cloves)

After three months or more in the brine, whole garlic cloves lose their raw bite and turn springy, salty, and sweet. Freshly packed cloves still taste sharp, because this long-keeping pickle, traditionally made with the new garlic of June, is meant to sit for months. The repeated cycle of draining, reboiling, and cooling the brine is what lets the jar keep that long, and the brine always goes in cold, since hot liquid partially cooks the cloves and dulls their texture. Eat them one at a time alongside fatty grilled pork belly or short ribs.

Prep 20min Cook 10min 4 servings

Noodles Medium

Korean Maesaengi Oyster Kalguksu

Maesaengi, a seaweed as fine as hair, and plump fresh oysters give this knife-cut noodle soup a deep taste of the sea. Because the noodles cook first and the seafood is added only at the end, the oysters stay plump and the seaweed keeps its bright green color.

Prep 20min Cook 18min 2 servings

Pasta Hard

Porcini Truffle Mushroom Tagliatelle

The brown water left from soaking dried porcini carries an earthy mushroom flavor through the whole sauce, while a mix of fresh mushrooms provides the bite. White wine, butter and Parmigiano bind it without cream so it clings to wide tagliatelle, and the truffle paste is only a finishing scent.

Prep 20min Cook 25min 4 servings

Western Hard

Schweinshaxe (German Crispy Roasted Pork Knuckle)

Pork knuckle with the skin on gets simmered first with onion, carrot, garlic, bay leaf, and peppercorns, then roasted with brushings of dark beer until the skin puffs and crackles. The simmer softens the tough connective tissue around the joint and seasons the meat before the oven takes over. A low oven warms it through; the final blast of high heat blisters the skin. Inside, the meat pulls apart along the grain, and the dark beer leaves a slightly bitter, roasted edge.

Prep 30min Cook 150min 4 servings

Side dishes Easy

Korean Seasoned Perilla Leaf Banchan

Raw perilla leaves keep their rough texture and sharp green aroma here, because the soy and chili seasoning is brushed on with no cooking at all. The braised version is soft and mellow; this one is brisk and herbal. Spread the seasoning as a thin film on each leaf, since a heavy hand makes the stack salty fast. Next to grilled pork belly or rice wraps, it tempers the porky smell of the meat.

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Prep 8min 0 4 servings

Rice Easy

Korean Bulgogi Mushroom Rice Bowl

Oyster mushrooms torn along the grain chew pleasantly between the slices of beef, stretching the dish and making it lighter than beef alone. The sweetness in the marinade is gentle, since it comes from pear juice.

Prep 15min Cook 12min 2 servings

Stir-fry Easy

Korean Stir-fried Potato Strips

Salt is the only seasoning. The heat goes off when a strand of potato bends without snapping, which leaves a little crunch in the middle.

🏠 Everyday

Prep 12min Cook 10min 2 servings

Grilled Medium

Korean Grilled Dried Pollack

The hwangtae, a Korean dried pollack, is not soaked; it is only dampened front and back with wet hands, which keeps it chewy rather than soggy once grilled. The gochujang glaze goes on in several thin layers over low heat, and it is done when the surface turns sticky and glossy.

Prep 15min Cook 8min 2 servings

Soups Medium

Korean Spicy Pollock Stew

Frozen pollock gets just ten minutes in the red, gochugaru-spiked broth. Any longer and the flesh falls apart while the bones leach a bitter, fishy taste. Tofu, green onion and cheongyang chilies join for the final five minutes.

🏠 Everyday

Prep 20min Cook 30min 4 servings

Stews Easy

Korean Mussel Stew

Mussels go in by the potful here, 900 g of them. Once the water with radish and garlic is boiling, the mussels are tipped in, and when they open and the broth turns milky, the chili flakes and soup soy sauce follow. Any that stay shut at the end get thrown out.

Prep 20min Cook 18min 4 servings

Steamed Hard

Korean Braised Short Ribs

The usual way galbi jjim goes wrong is that the liquid cooks down while the beef is still tough. Before reducing the sauce, check that a chopstick slides into the meat; if it doesn't, add a splash of water, cover and keep going.

Prep 75min Cook 105min 4 servings

Kimchi Easy

Korean Garlic Scape Kimchi

Fruit sweetness from ground pear and onion, the base of the chili paste, cushions the heat. The sharp, prickly garlic smell of the scapes survives fermentation and stays in the kimchi alongside their snap. Thirty minutes in coarse salt is just enough for the stalks to bend a little, which lets the thick paste wrap around them. A short two-hour start at room temperature comes before the fridge, and the flavor turns riper after about two days.

Prep 30min Cook 5min 4 servings

Noodles Hard

Mala Biang Biang Noodles (Wide Numbing Chili Oil Noodles)

Wide, thick noodles take on the numbing tingle of Sichuan peppercorns, the heat of chili oil, the tang of black vinegar and the fermented saltiness of doubanjiang (chili bean paste) all at once. The numbing note comes from warming the peppercorns briefly in chili oil over low heat, pulled off before they darken or smell scorched. Heat is best adjusted with the amount of doubanjiang rather than more chili oil, which keeps the flavor clean. Because the noodles are so broad, a sauce with oil floating on top seasons them unevenly, so the sauce gets stirred to the bottom and the noodles are tossed hard. Boiled 1 minute short of the package time, they stay chewy to the last bite. Bok choy blanched in the noodle water adds a crisp, green bite between the oily strands.

Prep 25min Cook 15min 4 servings

Pasta Easy

Roasted Pumpkin Alfredo Fettuccine

Roasting the kabocha squash until its edges brown concentrates its sweetness, and once blended it thickens the sauce without any flour. Even with cream and Parmigiano, the sauce stays a bright orange, with nutmeg rounding out the squash flavor. The squash can be roasted a day ahead, and butternut squash works in its place.

Prep 15min Cook 25min 2 servings

Western Medium

Shrimp Creole

Shrimp creole leans on tomato rather than roux: whole tomatoes are crushed and reduced with onion, celery, and bell pepper until the sauce thickens on its own. That trio of vegetables, the classic Louisiana base, gives the sauce its savory depth, with paprika adding color. The shrimp go in at the end and come out as soon as they turn pink, then everything is spooned generously over warm rice.

Prep 15min Cook 20min 4 servings

Side dishes Easy

Korean Seasoned Perilla Sprout Namul

Young perilla shoots have tender stems and an even stronger herbal scent than the mature leaves. The 40-second blanch is short on purpose to protect that aroma, and a doenjang dressing with perilla oil, pressed from the same plant's seeds, layers the scent instead of covering it.

🏠 Everyday

Prep 10min Cook 3min 2 servings

Rice Medium

Mushroom Risotto

The mushrooms come before the rice. Button mushrooms stay over high heat until their liquid is gone and the edges brown, and only then do onion, garlic and arborio go in, followed by warm chicken stock a ladle at a time. The rice is not rinsed; its surface starch is what makes it creamy.

Prep 10min Cook 30min 2 servings

Stir-fry Easy

Korean Stir-fried Julienne Potatoes

This has been a fixture of Korean school lunches and staff cafeterias for decades. The potato is cut into thin, even matchsticks; when the widths vary, the thin strips break while the thick ones stay underdone.

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Prep 12min Cook 8min 4 servings

Grilled Easy

Hwangtae-po-gui (Korean Grilled Freeze-Dried Pollock)

Pollock dried through a winter of freezing and thawing puffs up into hwangtae, softer and chewier than most dried fish. The strips get a thin coat of gochujang, soy sauce and syrup and only a minute or two per side over medium-low heat. Tear them apart while warm for makgeolli or soju, with mayonnaise for dipping if you like.

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Prep 10min Cook 8min 2 servings

Soups Easy

Dubu Guk (Korean Tofu Soup)

Radish and shiitake simmer first, and the broth is seasoned only with soup soy sauce, so it stays clear and mild with no chili at all. Scoop the tofu in with a spoon instead of cutting it, and the rough edges soak up more of the broth.

🏠 Everyday

Prep 10min Cook 15min 4 servings

Stews Easy

Korean Dried Pollock Napa Stew

Dried pollock strips toasted briefly in perilla oil give this clear, chili-free stew a nutty base, and napa cabbage softens slowly into it, adding its own sweetness. The pollock only gets a quick dip in water, since a long soak washes out its flavor.

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Prep 10min Cook 25min 4 servings

Steamed Medium

Korean Braised Beltfish with Potatoes

Giving the potatoes a 5-minute head start in plain water lines up their timing with the beltfish, and the starch they release thickens the sauce. Since beltfish breaks apart if handled often, the broth is ladled over rather than the pieces moved, and the reduced sauce is spooned onto rice with the fish.

Prep 18min Cook 22min 2 servings

Kimchi Medium

Butterbur Stem Jangajji

Butterbur stems carry a sharp astringency that a long cold-water soak after blanching draws out, while the stalks keep their fibrous structure. The stringy outer layer has to be pulled off first; left on, it stays tough in the jar. Pouring the soy, vinegar and sugar brine, steeped with kelp, over the stems while it is still hot keeps them crisp for longer. Sliced garlic and cheongyang chili give the salty pickle a streak of heat.

Prep 80min Cook 15min 4 servings

Noodles Medium

Mazesoba (Japanese Brothless Mixed Noodles with Minced Pork)

No broth at all: hot, thick noodles are tossed with chili-oil pork, chives, scallion, fish powder, and a raw yolk until everything coats the strands. The noodles skip the cold rinse so they reach the bowl hot and the yolk loosens into a sauce. The pork must be cooked down until no thin liquid remains in the pan; otherwise water pools at the bottom and the mix turns uneven. Spreading the toppings in a ring instead of one pile keeps the flavor from bunching up when everything is mixed. Fish powder and nori bring the savory depth a soup would normally supply.

Prep 20min Cook 15min 2 servings