1421 recipes. Page 4 of 60
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Perilla leaves have a strong scent, so the pork and tofu filling is seasoned simply, with only soy sauce and black pepper. A thin layer goes inside each leaf, which is folded, fried, then cut in half again into single bites.
White kimchi, fermented without chili flakes, gives this stew a clear, pale broth with a gentle lactic tang instead of the red heat of regular kimchi stew. Skipping the usual frying in oil keeps it far lighter, and soft tofu and enoki fill out the pot.
Peeled quail eggs turn chestnut brown on the outside while the yolks stay bright yellow. Reducing the soy glaze all the way makes them too salty. Stop while a shallow pool of sauce remains. A sliced cheongyang chili, a sharp Korean green chili, adds a little heat at the end, and a night in the fridge lets the seasoning sink in further.
Coastal hog fennel keeps its sharp, slightly bitter fragrance even under soy brine, which makes this pickle stand out among milder side dishes. A blanch of exactly 15 seconds sets the aroma, and a cold rinse right after holds the crunch. A longer blanch strips the scent first. Squeeze the herb hard before it goes into the jar, or its water thins the brine. After 2 to 3 days of chilling, the bitterness and the soy seasoning even out, and small portions go alongside rice.
Hard clams, not anchovies, give this broth its base, and their clean sea flavor soaks into every strand of hand-cut noodle. Radish, zucchini, and onion add sweetness, while starch released by the noodles thickens the soup slightly without any added thickener. Shaking the loose flour off the noodles first keeps that thickening from turning the broth cloudy. The clams come out as soon as their shells open and return only at the end, keeping the meat from turning rubbery. This style has long been eaten along the coasts of South Chungcheong and Jeolla, and it tastes best when clams are in season.
Sweet crab meat and bright lemon ride on a garlic-scented olive oil sauce that stays clean rather than greasy. Butter and starchy pasta water emulsify the oil into a thin coating on the spaghetti, while a splash of cheongju, Korean rice wine, takes the fishy edge off the crab. Crab picked fresh from whole blue crabs tastes noticeably sweeter than frozen meat.
Soft lentils soak right up a thick, savory dressing of doenjang (Korean fermented soybean paste), Dijon mustard, and cider vinegar. Broccolini, halved lengthwise and charred at the edges, and coarsely chopped walnuts give the bowl its crunch. It holds well cold or at room temperature, so it is easy to prepare ahead.
Salt cod poached gently in milk absorbs moisture before it is mixed with half-cooked potatoes and cream and baked until golden. Fully cooked potatoes would collapse in the oven, so they are only partly fried or pan-cooked beforehand. Saltiness varies by product, which means soaking the cod from the day before and tasting just before it goes into the oven. A few minutes of rest after baking lets the cream settle so the layers hold when served.
Over two to three hours the coconut milk goes from loose curry to thick sauce and finally to a dry stage, where the oil separates and the beef fries in its own spice crust. Finished pieces are dark brown, almost black at the edges, carrying chili heat, the warmth of galangal, and the sweetness of caramelized coconut. Beef chuck suits that long cook, a cut that needs the hours to turn tender.
A baguette is cut almost to the base and every slit is filled with garlic butter before baking. Plenty of minced garlic goes into that butter along with condensed milk and honey, which makes this Jeju-style manong baguette sweet as well as garlicky. An air fryer at the same temperature can stand in for the oven.
Eye round is simmered for 20 minutes, and that broth, seasoned with soy sauce, becomes the braising liquid, so the beef flavor stays under the salt. The meat is torn by hand along the grain rather than sliced, then cooked down with peeled quail eggs until the liquid has halved. A night in the fridge evens out the seasoning.
Pearled glutinous barley and white rice are cooked in equal amounts, so each spoonful is soft like plain rice but punctuated by springy barley grains. The sauce decides the bowl's character: garlicky gang-doenjang, a thick simmered soybean paste, makes it savory and salty, while gochujang leans sweeter and spicier.
Thin slices of pork shoulder, green asparagus and red bell pepper share one pan. Peeling the lower part of each spear lets the thick end cook as fast as the tip. The pork comes off the heat when the thickest slice reaches 63°C at the center, then rests for 3 minutes.
Part of the gochujang sauce is set aside the moment it is mixed. The rest marinates the chicken thigh, while the reserved portion never touches raw meat and goes on as a final glaze near the end of grilling. Each skewer holds two or three pieces of chicken for every piece of green onion, and they cook until the edges just char.
Gizzard shad are small enough to eat bones and all, and shallow scores along each fish do two jobs: they let the gochujang glaze reach the flesh and cut the fine pin bones so they are barely noticed. Syrup in the glaze caramelizes into a glossy amber coat, but it also burns quickly, which keeps the pan at medium the whole time.
Mallow leaves give this doenjang soup a slightly thick, silky broth, so it feels different in the mouth from a spinach or radish version. Koreans have grown mallow in home gardens and made this soup since the Joseon era, and fresh mallow is at its most tender in early summer.
Each perilla leaf is folded around a thin layer of beef and tofu, and a bite goes through the egg coating to the leaf's aroma before it reaches the meat. Packing in more filling would bury that aroma under the beef, which is why it is spread thin, right to the edges of the leaf.
Red chili and Cheongyang chili, both sliced on the bias, go into this clear clam broth, but not until two minutes before the heat goes off. The base is just radish simmered in water, and the rest of the flavor comes from the juices the clams release as they open.
Instead of a spatula, the pot itself does the stirring: you shake it so the baby potatoes roll through the reducing soy sauce, which keeps the skins on and the glaze even and dark. Cooled and kept in the fridge, they take the seasoning all the way through and last close to a week.
The bitter, herbal aroma of bangpungnamul (coastal hog fennel) cuts through the chili paste and makes this kimchi taste nothing like the napa cabbage kind. That aroma depends on a blanch of only 20 seconds, and any longer leaves the stems limp. Kneading would dull the scent too, and the greens are only lifted and turned through the paste. A spoonful of soup soy sauce adds depth without extra saltiness. After 2 hours at room temperature it goes into the fridge and is served cold from the next day.
Manila clam broth is naturally salty, so a little soup soy sauce is enough, and more would bury the clean, mineral sea flavor. For a stronger soup, the answer is more clams rather than more seasoning.
Clams opening in white wine release the briny liquor that seasons this pasta, so only a little salt is added at the end. Chili flakes add a slow heat, and buchu, Korean garlic chives, stirred in after the heat is off, gives the dish a grassy, garlicky finish that a classic vongole does not have. Starchy pasta water binds clam juice and olive oil into a glossy sauce that clings to every strand.
Charred until deep brown, Korean daepa (a thick green onion similar to a leek) loses its sharp bite and turns soft and sweet inside. With tender potatoes and a dressing of doenjang, lemon juice, and honey, it makes a salty, earthy potato salad with no mayonnaise in sight.
Only the top rind is scored, so the whole wheel of Camembert holds its round shape in the oven while the inside turns molten, ready to scoop up with toasted baguette. Cuts that run down the sides let the cheese leak, and baking too long makes the fat separate. When the dish is nudged and the center wobbles, it is done; adding minutes just for color only risks an oily result. Honey and walnuts on top bring sweetness against the garlic, rosemary and salty cheese.