1421 recipes. Page 42 of 60
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Seasoned with doenjang instead of gochujang, this pork neck tastes savory and fermented rather than hot or sweet. The basting portion of the marinade is set aside before any of it touches raw meat. At 1.5 cm thick, the slices can look browned well before the center is done, and a thermometer makes the final call.
Stale bread soaked in water goes into the blender with the tomatoes, cucumber and pepper, and it makes the soup heavier and smoother than vegetable juice. No heat is involved at all, only two hours or more in the fridge. This Andalusian cold soup is only as good as its tomatoes, which need to be fully ripe.
Country-style doenjang gives this stew a dense, earthy body, and the Cheongyang chili added at the very end cuts through it with a sharp, clean heat. Half a block of tofu is torn by hand into rough chunks and simmered gently for 3 minutes so the pieces hold together.
Thick rounds of zucchini are hollowed into little cups and filled with beef, tofu and shiitake before steaming. Soft zucchini and dense filling come in the same bite, with thin strips of egg crepe on top.
Lettuce wilts within minutes of meeting salt, which caps the salting at 10 minutes, and the kimchi is mixed right before the meal, while the leaf edges still hold a little crunch and a gentle bitterness. Leaves left wet after salting dilute the seasoning until it tastes flat, and patting them dry, never wringing, prevents that. Fermented sand lance sauce (kkanari aekjeot) adds savory depth to the mild leaves, vinegar brightens the finish, and sesame seeds give small toasty bites. The leaves slump and release liquid as it sits, so it goes to the table at once. A spoonful of ssamjang, a soybean dipping paste, stirred in makes it earthier.
Starch from sliced potato simmered first gives the broth its base body, leaving the perilla seed powder added near the end only to finish it. The result is a light, nutty soup that clings thinly to the noodles. Fresh kalguksu noodles go straight into the pot, and stirring right away is the main guard against a clumped, stuck mass.
These are not fresh soybean leaves but leaves that have been fermented in brine, so the first job is soaking out their strong funk and excess salt before any seasoning touches them. Rather than tossed loose, they are stacked a few at a time with the fish sauce and chili dressing brushed between the layers, then packed into a container and chilled.
Peppers turn sweet and soft in the oven, which is why the beef, rice and tomato filling is seasoned a little saltier than would taste right on its own. Mozzarella goes on for the last 10 minutes and melts into a cover over the filling.
One zucchini and a spoonful of salted shrimp (saeujeot) are about all this side dish needs. The shrimp brings a savory saltiness, so extra salt is rarely needed.
Pork makchang is boiled once before cleaning and blanched for another 7 minutes after. The gochujang marinade works into its wrinkled surface, and slow cooking over medium heat turns it into a sticky brown glaze. The blanching does not finish the cooking; the thick parts stay on until they pass 71°C, and then it is snipped with scissors and served with perilla leaves or shredded green onion.
Toasting the dried shrimp in sesame oil first drives off their staleness, and their aroma alone is enough to carry the broth without anchovy stock. Season with salt instead of soup soy sauce and the soup stays clearer.
Dried radish greens (siraegi) sauteed in perilla oil bring a nutty, chewy base, and clams add a clean, briny broth on top of it. The clams are added near the end and release salt as they open, so final seasoning waits until after they do.
Fermented skate carries a sharp ammonia sting, and steaming it under a gochugaru and gochujang paste tames that edge without erasing it. In Jeolla Province the dish turns up at feasts and ancestral rites, and the smell is the point rather than a flaw.
A brief 12-minute salting wilts spinach leaves while the stems keep their snap, giving two textures in each bite. Sand lance fish sauce adds salty depth to the green, grassy flavor, and green plum syrup rounds off the salt. Thick stems are split in half so they season at the same pace as the leaves. Once it has chilled for at least six hours, it goes to the table cold with rice.
With a base of tomato, garlic, onion and olive oil and a finish of grated Parmesan, this lands somewhere between a light tomato pasta and Korean knife-cut noodle soup. There is no anchovy stock or soy sauce, which leaves the tart tomato flavor in charge. That also means the tomatoes have to be crushed and cooked down until thick before any water is added, or the broth tastes flat. The garlic stays pale, cooked gently only until the onion turns translucent. Added once the noodles are nearly done and seasoned with just a pinch of salt, the shrimp stay tender and the broth does not turn salty.
Samnamul, deer fern shoots with stems and leaves still attached, gets a one-minute blanch and is cut into 4 cm lengths. Soup soy sauce and perilla oil season it, and a scatter of salt after everything is mixed sets the final balance.
As the rolls cook slowly over low heat, the cabbage gives up its sweetness and softens the sharpness of the tomato sauce. Pack them tightly into the pot so they hold together while they simmer.
Cut into thin julienne rather than half-moons, the zucchini mixes evenly through rice when this namul goes into bibimbap. The decisive step is squeezing the salted strands hard with both hands; water left behind makes the stir-fry soggy and the bibimbap wet. With only salt, garlic and sesame oil, the pale green color stays bright, and it works warm or cooled.
Garlic scapes stay tough if they go into the pan raw. So they spend just 30 seconds in boiling water, get rinsed in cold water right away, and then cook with the gochujang sauce in a pan for about 3 minutes. Done, they bend easily but still snap when you bite.
Swiss chard has more chew than spinach and a slight bitterness in the leaf, which sits well in a nutty doenjang broth. Korean families make it most in spring and autumn when chard is around; out of season, frozen chard gives much the same broth.
Ground perilla seed turns the rice-rinse broth beige and thick, and it eats more like a cream soup than a red jjigae. The dried radish greens (siraegi) need their tough outer skin peeled off, or they stay stringy.
There is no stock in this pot: the mussels open over a splash of rice wine and garlic, and their own juices become the broth. Everything happens fast over high heat, and the main mistake is letting it go on, since the meat shrinks and toughens within minutes. Green onion and cheongyang chili (a hot Korean green pepper) go in only once most shells have opened, adding fragrance and a clean bite. Any broth left at the bottom is worth saving for kalguksu noodles or a pack of ramen.
Sseumbagwi, a sharply bitter spring herb, soaks in cold water for 20 minutes before it ever meets the seasoning. Some bitterness is meant to remain: after a first ferment at room temperature and a stretch of refrigeration, savory and sour notes build over it, and the balance is best around day three. Sand lance fish sauce is milder than the anchovy sauce used for cabbage kimchi, so it leaves the herb's character intact, while sweet rice paste helps the dressing cling to thin stems.
Half the uni melts into the cream sauce, spreading its briny sweetness through every strand of udon, while pollock roe (mentaiko) sauteed with garlic stands in for salt. The other half is kept raw for the top, so the same ingredient arrives in two forms: dissolved and creamy in the sauce, cool and custardy on top.