Recipes with garlic

1421 recipes. Page 38 of 60

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Korean Water Kimchi (Chilled Radish Broth Kimchi)

The broth, not the vegetables, carries this water kimchi: it is meant to be spooned up and sipped cold. Gochugaru is steeped in a cheesecloth bundle so the water turns clear red without powder clouding it. Radish and napa cabbage are sliced into thin flat squares and salted only briefly, so they keep some crunch in the liquid. A day at room temperature brings a gentle tang, and a few more days in the fridge round it out. A spoonful next to spicy dishes cools the mouth, and in summer it drinks almost like naengmyeon broth.

Prep 20min 0 4 servings

Noodles Medium

Mentaiko Yuzu Cream Udon

Yuzu marmalade brings a citrus sourness to a cream and milk sauce, cutting the weight that cream udon usually carries. Two thirds of the mentaiko melts into the sauce off the heat, and the last third goes on top, so the bowl has both silky and fresh roe. The sauce is ready when it coats the back of a spoon in a thin layer, and frozen udon only needs a quick blanch and a good drain so it does not water the sauce down.

Prep 12min Cook 15min 2 servings

Pasta Medium

Spicy Seafood Tomato Pasta

Shrimp and squid are cooked only until their surfaces turn white, then left to finish in the simmering tomatoes, where six or seven minutes of gentle heat cooks them through while they stay tender. As the tomato reduces it soaks up the juices the seafood releases.

Prep 15min Cook 18min 2 servings

Side dishes Easy

Korean Gochujang Grilled Anchovies

Medium dried anchovies are toasted in a dry pan for a minute before any sauce touches them, which drives off moisture and fishy smell and keeps them crunchy under the glaze. Once the anchovies are in the sauce, the coating takes under 2 minutes, and any longer sets the glaze hard.

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Prep 12min Cook 8min 2 servings

Rice Easy

Korean Seasoned Seaweed Rice Bowl

Despite the Korean name, which points to gim (roasted laver), this bowl is built on rehydrated wakame. A short toss in sesame oil with garlic keeps the seaweed slippery and chewy while turning its sea smell nutty. With only five ingredients, water left in the wakame does the most damage: it spatters in the hot oil and thins the soy sauce until the whole bowl tastes flat.

Prep 20min Cook 10min 2 servings

Stir-fry Medium

Korean Spicy Gochujang Bulgogi

With 700 g of pork neck cooked in one go, there is enough for four people to wrap in lettuce. Gochugaru goes in alongside the gochujang, adding a drier, more powdery heat on top of the paste's.

🏠 Everyday

Prep 20min Cook 14min 4 servings

Grilled Easy

Kijogae Gwanja Butter-Grilled Scallops

Pen shell scallops never spend more than 4 minutes in the pan. They are seared on both sides in a pan heated until it just starts to smoke, brushed with lemon garlic butter mixed ahead of time, and moved straight to the plate. Thick ones are halved first so they all match.

⚡ 20-Minute Recipes

Prep 12min Cook 8min 2 servings

Soups Medium

Galbitang (Clear Korean Beef Short Rib Soup)

Unlike milky seolleongtang, galbitang should come out nearly clear, yet the short ribs still leave a faint richness from their fat. For that clarity the ribs are soaked to draw out blood, then blanched and rinsed before the real simmer starts. Leftover broth sets like jelly in the fridge.

🏠 Everyday

Prep 60min Cook 150min 4 servings

Stews Easy

Korean Minari Doenjang Stew

A full 120g of water parsley (minari) turns an everyday doenjang stew green and sharply aromatic, with a peppery, grassy bite against the fermented soybean broth. The minari simmers for only 2 minutes and comes off the heat while the stems are still crisp, not limp and stringy.

Prep 12min Cook 18min 2 servings

Steamed Medium

Korean Steamed Stuffed Chili Peppers

Mild Korean green peppers are halved and packed with a pork and tofu filling, the same idea as pan-fried stuffed peppers, but steamed instead of fried for a lighter result, with skins that turn just translucent. The thin dusting of flour inside each pepper is not decoration: it glues the filling to the pepper so nothing slides out during steaming. Leaving a short stem on gives each piece a handle.

Prep 20min Cook 15min 3 servings

Kimchi Medium

Korean Shepherd's Purse Kimchi

Made with early-spring shepherd's purse, this kimchi is eaten as soon as the seasoning settles in the fridge, and sweet rice paste gives the chili and anchovy sauce dressing enough body to cling to the thin stems. Washing takes more care than anything else in the recipe: soil hides between the fine roots, and any left behind makes the whole batch taste muddy and bitter.

Prep 25min Cook 1min 2 servings

Noodles Easy

Perilla Oil Makguksu

Without gochujang in the mix, the toasty, nutty perilla oil carries this buckwheat makguksu, dressed with just soy sauce, vinegar, and a little allulose syrup. With such a simple dressing, any water pooling under the noodles dilutes it immediately.

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Prep 12min Cook 8min 2 servings

Pasta Hard

Spinach Ricotta Cannelloni

Under foil, the tomato sauce steams the pasta through, so every tube needs to be covered or its exposed edges dry out. The filling should be thick enough to hold its shape on a spoon and packed loosely enough that the tubes do not tear.

Prep 25min Cook 35min 4 servings

Side dishes Easy

Korean Seasoned Shepherd's Purse

Shepherd's purse is eaten root and all, because the earthy scent lives in the root. That also means scraping dirt off each root with the tip of a knife and washing through several changes of water. Gochujang would bury the scent; the dressing is doenjang instead. The greens are around only briefly in early spring.

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Prep 15min Cook 3min 4 servings

Rice Easy

Korean Spinach Soybean Paste Porridge

Doenjang (Korean soybean paste) is dissolved into anchovy stock, and the porridge tastes close to a bowl of doenjang soup. The rice is toasted in sesame oil before the stock goes in, and the spinach, blanched and chopped ahead, is stirred in just before the heat goes off and served while it is still bright green.

Prep 12min Cook 20min 2 servings

Stir-fry Easy

Korean Gochujang Pork Bulgogi

Maesil-cheong (green plum syrup) in the marinade gives this gochujang pork neck an unusually tart finish. Perilla leaves, barely cooked, are mixed through the meat.

🏠 Everyday

Prep 15min Cook 10min 2 servings

Grilled Medium

Korean Kkomak Yangnyeom Gui (Spicy Grilled Cockles)

Cockles are at their plumpest from winter into early spring. They go into boiling water only until the shells start to open, then get a thin layer of spicy sauce and a turn in the pan. Bubbling sauce does not mean the meat is done; the center should hold 85 to 90°C for more than 90 seconds. The sauce left in the pan gets mixed into rice.

Prep 20min Cook 10min 2 servings

Soups Hard

Korean Short Rib and Octopus Soup

Short ribs simmer with radish for an hour before octopus joins them, and the pot ends up part beef soup, part seafood soup. Koreans also make it for boknal, the hottest days of summer.

🏠 Everyday

Prep 30min Cook 80min 4 servings

Stews Easy

Korean Radish and Salted Shrimp Stew

No stock goes into the pot: plain water plus 3 tablespoons of salted shrimp (saeujeot) carries all the savory depth. The radish is cut into thin julienne and tossed with the shrimp and chili flakes before cooking, so the seasoning is already in the strands when the water goes in. The broth comes out clearer and more lightly spicy than doenjang or kimchi jjigae.

Prep 10min Cook 20min 3 servings

Steamed Easy

Korean Braised Mackerel with Potatoes

Fat melting out of the mackerel mixes into the spicy broth and ends up in the potatoes. The potatoes simmer in the sauce first, and the fish joins them only when a chopstick slides halfway in; it needs just a short braise.

Prep 15min Cook 30min 2 servings

Kimchi Medium

Korean Spicy Salted Octopus Jeotgal

Raw nakji, a slender-armed octopus, gets a 30-minute salt cure and then goes straight into the red pepper seasoning and stays springy instead of turning soft like long-fermented jeotgal. Thin arms and the thick body are cut to different lengths so each piece makes a similar bite. Starch syrup makes the dressing glossy and sweet, slices of garlic give some bites a sharp edge, and sesame finishes it with a toasted note. Anyone who should avoid raw seafood should skip this dish, as salt curing does not replace cooking.

Prep 45min 0 2 servings

Noodles Easy

Korean Shepherd's Purse Soybean Paste Noodles

Shepherd's purse, a spring herb with an earthy, peppery fragrance, goes into a doenjang and anchovy-kelp broth with fresh knife-cut noodles. Its aroma is strongest from mid-March to early April, and it is added only in the final minute over lower heat, since a rolling boil drives the fragrance off. Pressing the doenjang through a strainer keeps the soup smooth and less cloudy. Doenjang brands vary in saltiness, so the broth is seasoned lightly at first and finished with soup soy sauce. Zucchini and onion cut to the same thickness cook through together in a couple of minutes and sweeten the broth evenly.

Prep 20min Cook 18min 2 servings

Pasta Medium

Squid Ink Seafood Linguine

Eight grams of squid ink turns the whole sauce jet black and gives it a briny, sea-like flavor. Loosening the ink in pasta water first keeps it from clumping in the pan. Sliced garlic warms slowly over low heat, just long enough to scent the oil before it darkens. Shrimp and squid rings sear only on the outside at the start and stay tender by cooking through during the last toss with the linguine. White wine and halved cherry tomatoes add acidity against the dark, savory ink, and the salt is added by taste rather than all at once.

Prep 15min Cook 20min 2 servings

Side dishes Medium

Korean Chopped Live Octopus

The name echoes the tang-tang of the knife hitting the board as live octopus is chopped into short, chopstick-sized pieces. An egg yolk sits in the middle to be stirred in just before eating, while the sesame oil and salt dip stays on the side so each bite can be seasoned to taste. Any water left on the octopus after cleaning pools on the plate and keeps the oil from clinging, so it is patted completely dry.

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Prep 15min 0 2 servings