Recipes with garlic

1421 recipes. Page 43 of 60

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Sigeumchi Namul

All of the measured salt goes into the blanching water, leaving soy sauce as the only seasoning in the dressing itself. Keeping the pot at a hard boil after the spinach goes in lets the leaves wilt within moments, and the cold water bath that follows fixes their bright green. Cut to a length that is easy to pick up with chopsticks, the spinach is finished with sesame seeds crushed lightly between the palms.

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Prep 10min Cook 5min 4 servings

Rice Medium

Korean Taro Porridge (Perilla Oil-Toasted Rice with Taro Root)

Taro goes in just as the rice grains start to swell, so part of it melts into the porridge and thickens it while the rest stays in soft, fluffy cubes. The rice is toasted in perilla oil at the start, which puts a nutty note under the taro's earthiness. Soup soy sauce and salt season it lightly, and chopped green onion goes on top.

Prep 20min Cook 35min 4 servings

Stir-fry Easy

Korean Zucchini Shrimp Stir-fry

Only soy sauce, cooking wine and garlic season it, and lightly, so the sweetness of Korean zucchini (aehobak) and the shrimp come first. It holds up well at room temperature.

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Prep 12min Cook 8min 2 servings

Grilled Easy

Korean Salt-Grilled Croaker

Minuh, a Korean brown croaker, has enough savory depth that coarse salt and white pepper are all it needs. With a whisper of flour and left undisturbed skin side down, the skin crisps lightly. It is at its best in July and August, but frozen fillets grill up the same way.

Prep 15min Cook 12min 2 servings

Soups Medium

Korean Spicy Blue Crab Soup

Blue crab in its spring or autumn season is halved and simmered in a radish broth with a little doenjang and chili flakes. The shells turn red well before the meat is cooked through. Crack the claws with the back of a knife beforehand and the meat comes out easily at the table.

🏠 Everyday

Prep 20min Cook 30min 4 servings

Stews Medium

Korean Dried Greens Mackerel Stew

Radish lines the bottom of the pot, dried radish greens go on top, and mackerel sits above both, with rice-rinse water poured slowly in at the edge. Chili flakes alone, no gochujang, keep the broth a clear red rather than a cloudy one. The mackerel is cooked on the bone, and the flesh is picked off with chopsticks at the table.

Prep 20min Cook 35min 4 servings

Steamed Medium

Hünkar beğendi

Whole eggplants roasted in the oven, rather than charred over an open flame, give this Turkish dish a silky, mild puree instead of a smoky one. The flesh is mashed into a butter-and-flour béchamel with aged cheddar and a pinch of nutmeg, then topped with lamb leg braised in tomato and Turkish red pepper paste.

Prep 35min Cook 70min 4 servings

Kimchi Easy

Korean Crown Daisy Kimchi

Crown daisy keeps its bitter, herbal perfume even under a coat of gochugaru and sand lance fish sauce, and two hours at room temperature plus a day of cold storage bring that aroma to its clearest point. The salted leaves are drained in a sieve rather than squeezed, because the tender greens bruise and turn mushy under pressure.

Prep 20min Cook 5min 2 servings

Noodles Medium

Shabu-shabu Kalguksu Hot Pot

One pot of spicy anchovy broth carries three rounds: thin beef and vegetables first, then kalguksu noodles, then fried rice scraped from the bottom. Beef slices go in one at a time, since a clump stays red in the middle. Each round leaves more flavor in the broth for the next. Stop the rice once a thin crust starts to form, before it scorches.

Prep 20min Cook 25min 2 servings

Side dishes Medium

Siraegi Namul Muchim

Siraegi, dried radish greens soaked back to softness, still carry a tough outer skin on their thick stems, and peeling it off stem by stem is what makes them pleasant to chew. The greens are tossed with doenjang (Korean soybean paste) and perilla oil first, then braised in a splash of water so the paste works its way into the stems. Ground perilla seed added at the very end blends with the remaining liquid and leaves a creamy sheen on the surface.

🏠 Everyday

Prep 20min Cook 20min 4 servings

Rice Medium

Korean Seaweed and Shrimp Pot Rice

The soaked hijiki is rinsed twice in cold water to cut its saltiness and any off smell, then sauteed in sesame oil with shiitake and carrot before the rice goes in. As the pot cooks, the deep sea flavor of the hijiki gets into the rice, and shrimp seasoned with soup soy sauce and garlic sit on top. For a crust on the bottom, turn the heat up a little for the last minute.

Prep 15min Cook 25min 2 servings

Stir-fry Medium

Korean Stir-fried Pumpkin Leaves and Shrimp

Pumpkin leaves get tougher and more fibrous as they grow, so this uses young ones picked in summer. The stringy fibers are peeled from the stems, and the leaves are blanched, squeezed dry and stir-fried with shrimp in perilla oil, seasoned with soup soy sauce.

🏠 Everyday

Prep 18min Cook 9min 2 servings

Grilled Easy

Moo Ping (Thai Grilled Pork Skewers)

Coconut milk and palm sugar in the marinade caramelize on the grill, giving the pork neck dark, sticky edges. The meat is sliced thin and folded three times onto each skewer, with small gaps between the pieces letting heat reach the thickest fold quickly.

Prep 25min Cook 12min 2 servings

Soups Medium

Korean Ginger Chicken Gomtang

A whole chicken takes the place of beef bones in this gomtang, and 20 g of ginger leaves a peppery edge on the clear, pale-yellow broth. Push the ginger much past that and it starts to taste bitter.

🏠 Everyday

Prep 20min Cook 70min 4 servings

Stews Medium

Korean Beef Mushroom Stew

Thin bulgogi-cut beef, oyster mushrooms and shiitake simmer in a clear broth seasoned with soup soy sauce. With no chili in the pot, how well the beef browns decides the flavor, and if it is not patted dry with paper towels first, it steams instead of searing.

Prep 18min Cook 24min 4 servings

Steamed Medium

Braised Live Blue Crab in Soybean Paste

Once the shells go red and the doenjang (Korean soybean paste) broth has worked its way into every crack, the crab meat gets picked out and eaten over rice. The radish lining the bottom of the pot soaks up the crab too, so it is worth fishing out alongside.

Prep 20min Cook 25min 2 servings

Kimchi Easy

Korean Turnip Kimchi (Diced Gochugaru Water Fermented)

Diced turnip ferments submerged in a gochugaru broth, landing between cubed radish kimchi and water kimchi: more liquid than the first, redder and spicier than the second. Turnips are scrubbed with the skin on and only bruised spots are cut away, keeping their sweetness and firm texture. Salting lasts 25 minutes, and the water it draws out is poured away so no bitterness carries over. If turnip greens are on hand, a few chopped in with the roots ferment alongside and improve the aroma. After a day at room temperature, small bubbles and a light sour smell signal that the jar should move to the fridge for two more days.

Prep 30min Cook 10min 4 servings

Noodles Medium

Shan Noodles (Burmese Flat Rice Noodles with Turmeric Meat Sauce)

Served without broth, these Shan-style rice noodles from Myanmar are tossed at the table with a topping of minced chicken cooked in soy sauce, fish sauce, and chili flakes. Garlic and onion sizzled until translucent form the aromatic base, and a final drizzle of warm pan oil carries that fragrance into every strand. The amount of chili flakes alone sets the heat. The noodles come out of the pot 30 seconds short of the package time, so they keep their bounce through the mixing. If the rinsed strands start to stick, a teaspoon of oil tossed through them first keeps them apart.

Prep 20min Cook 20min 2 servings

Side dishes Hard

Korean Rainbow Trout Sashimi

Thick slices of rainbow trout sit on a mound of shredded cabbage and lettuce, with roasted soybean powder, sesame oil, minced garlic, and chojang alongside to mix in as you eat. Adding only as much as each bite needs keeps the nutty powder and tangy chili sauce from burying the fish. Only farmed fillets sold for raw eating, with parasite-control information from the seller, belong here; trout meant for cooking is not a stand-in.

🏠 Everyday

Prep 20min Cook 5min 2 servings

Rice Medium

Korean Grilled Short Rib Patty Rice Bowl

Grilled tteokgalbi, Korean short rib patties, are cut into bites and returned to the pan with onion in a soy and syrup sauce just long enough to turn glossy. The heat goes off while a little sauce still pools in the pan, and that goes over the rice too. A soft fried egg sits on top, its yolk broken and mixed through.

Prep 20min Cook 18min 2 servings

Stir-fry Easy

Korean Mussel Stir-Fry (Plump Mussels with Butter, Garlic and Chili)

Mussels steamed in butter and rice wine get green chili and scallion, so a sharp heat follows the richness of the butter. The liquor from the shells mixes with the melted butter, and there is no separate sauce to make.

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Prep 10min Cook 10min 2 servings

Grilled Medium

Korean Garlic-Grilled Octopus

Minced garlic warms in olive oil over low heat until it turns pale gold, and only then does the heat go up for the boiled octopus. Three to four minutes in the pan browns the edges while the pieces stay springy. Paprika powder in place of the chili flakes makes a milder version.

Prep 15min Cook 10min 2 servings

Soups Medium

Gomchi-guk (Eelpout Fish Radish Soup)

Eelpout is so soft that a spoon breaks it apart, and the pot is gently shaken rather than stirred while it simmers. Gelatin from the fish gives the clear broth a slight body. On the east coast of Gangwon and North Gyeongsang it is a winter dish, served at harbor restaurants in earthenware bowls.

🏠 Everyday

Prep 20min Cook 25min 4 servings

Stews Easy

Korean Beef Doenjang Jjigae

Thinly sliced beef brisket, not the usual anchovy stock, supplies the savoriness, giving this doenjang jjigae a meaty rather than oceanic lean. Rice-rinse water forms the base and softens the soybean paste, and the edges of the potato break down a little as they cook, thickening the broth on their own.

Prep 12min Cook 18min 2 servings