Recipes with garlic

1421 recipes. Page 44 of 60

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Korean Braised Dried Pollock and Potatoes

Dried pollock strips turn pleasantly chewy as they absorb a soy and gochugaru glaze, while the potatoes go soft and floury around them. That chewiness depends on a short soak: five minutes in lukewarm water is enough, and anything longer leaves the fish limp and stringy in the pan. The potatoes get a head start for the same reason, so the pollock only needs a few minutes in the sauce. A little oligosaccharide syrup rounds off the saltiness, and the dish holds up well in the fridge for the next day's lunchbox.

🍱 Lunchbox

Prep 15min Cook 28min 2 servings

Kimchi Medium

Korean Pickled Taro Stems

With taro stems, the work is in the prep rather than the pickling. Fresh stems are peeled wearing gloves, boiled, then soaked well in cold water before they go into a soy and vinegar brine with garlic and ginger. It is a fridge side dish meant to be eaten within three or four days of making it.

At least 2 days 31 min 4 servings

Noodles Easy

Korean Konjac Noodle Salad

Konjac noodles, blanched for 2 minutes to lose their faint odor, keep a bouncy, almost rubbery chew that plays against crisp shreds of cucumber, carrot, and onion. The dressing is gochujang sharpened with vinegar and softened with a little sugar, soy sauce, and garlic, finished with sesame oil and toasted sesame seeds. Served cold after a short rest in the fridge, it works as a banchan or a light side, with the translucent strands stained red by the sauce.

⚡ 20-Minute Recipes

Prep 12min Cook 3min 2 servings

Side dishes Medium

Southern Collard Greens

Collard leaves simmer for 75 to 90 minutes with onion, garlic, cider vinegar and bourbon until even the ribs are easy to chew. There is no meat in the pot, only vegetable stock, and the broth takes its flavor from the vinegar's tang and the onion and garlic. The tough center stems come out first. Collards are their own vegetable, and neither kale nor the Korean ssam kale used for wraps stands in for them.

🏠 Everyday

Prep 20min Cook 100min 8 servings

Rice Medium

Korean Ueong Dak Juk (Burdock Chicken Porridge)

Thin strips of burdock root, soaked briefly in vinegar water, are sauteed with onion in sesame oil before the soaked rice, carrot and chicken stock go in. The burdock's earthy aroma and faint crunch are what an ordinary chicken porridge does not have. The chicken tenderloin is added after the rice has broken down and cooks only briefly.

Prep 25min Cook 40min 4 servings

Stir-fry Medium

Spicy Live Webfoot Octopus with Bean Sprouts

One bite brings the springy head of webfoot octopus (jjukkumi), its chewy suckered legs and crunchy soybean sprouts. With plenty of gochugaru and cheongyang chilies on top of that, it is properly hot.

🏠 Everyday

Prep 20min Cook 15min 2 servings

Grilled Medium

Korean Spicy Grilled Octopus

The octopus is already cooked, so all the pan has to do is reduce the gochujang sauce onto it. Over high heat, it is done the moment the sauce darkens at the edges and turns glossy.

Prep 20min Cook 10min 2 servings

Soups Hard

Gomtang (Slow-Simmered Ox Bone Beef Soup)

Brisket goes into the pot with the ox bones for five to six hours, and that makes gomtang meatier than seolleongtang, a soup built mostly on bone. The broth is left unseasoned; salt and pepper come to the table separately.

🏠 Everyday

Prep 60min Cook 360min 4 servings

Stews Easy

Korean Beef and Daikon Stew

With no chili, the broth stays clear and tastes plainly of sweet radish and beef. Once the radish turns translucent, rice goes straight into the bowl.

Prep 10min Cook 25min 2 servings

Steamed Easy

Braised Dried Pollock (Hwangtae-po Jorim)

On drying racks in Gangwon-do, pollock freezes and thaws dozens of times over the winter to become hwangtae, and the flesh ends up full of sponge-like pores. Braised in soy sauce with gochujang, it takes the salty-sweet seasoning in through those pores, all the way to the middle rather than just on the surface.

Prep 10min Cook 12min 4 servings

Kimchi Medium

Korean Young Radish Kimchi

Thin stems and tender leaves make young radish easy to bruise, and rough handling leaves a grassy, raw smell. Every stage from rinsing to mixing needs a light hand. As the paste settles in, the greens release liquid that becomes a tangy, chili-flecked brine, and pressing the greens down into it keeps the fermentation even. After roughly half a day at room temperature, small bubbles and a sour smell signal it is time for the fridge. In summer, when fermentation runs fast, it can be refrigerated straight away. Chilled, it is piled onto bibim-guksu or naengmyeon through the summer.

Prep 30min 0 4 servings

Noodles Medium

Korean Dried Radish Greens Doenjang Kalguksu

Dried radish greens, called siraegi, bring an earthy, faintly bitter note to an anchovy and kelp broth seasoned with doenjang, Korean fermented soybean paste. Rinsing the precooked greens again and squeezing them hard keeps any stale smell out of the pot. Tough stems are sorted out and simmered 2 to 3 minutes ahead of the rest so they are tender by the time the noodles are done. The paste is pressed free of lumps with a spoon so the broth is not muddy or salty in spots, and since brands differ in saltiness, soup soy sauce makes the final adjustment. Onion and zucchini soften the paste's saltiness as they cook, and perilla seed powder stirred in at the end gives the soup more weight.

Prep 20min Cook 25min 2 servings

Side dishes Medium

Sseumbagui Muchim

The bitterness of sseumbagui, a Korean bitter green, is not meant to be removed. A short soak in cold salt water only softens it, and the greens, still pleasantly bitter, are tossed in a sweet and tangy dressing of gochujang, vinegar and sugar.

🏠 Everyday

Prep 30min 0 4 servings

Rice Medium

Korean Burdock Beef Pot Rice

Strips of beef round marinate in soy sauce and cooking wine for 10 minutes, get stir-fried with burdock and carrot, and then the soaked rice is toasted in the same pot before the water goes in. The marinade carries over into the rice, so no sauce is served on the side. The burdock, soaked briefly in vinegar water first, still has its crunch after cooking.

Prep 20min Cook 35min 4 servings

Stir-fry Medium

Korean Abalone & Garlic Stem Stir-fry

The abalone flesh is stir-fried in butter with garlic scapes, while the innards cut away from it get a light toss in soy sauce and go on top of rice. Past a minute the flesh turns tough; it spends only about 45 seconds in the pan.

🏠 Everyday 🎉 For Guests

Prep 15min Cook 10min 2 servings

Grilled Easy

Korean Grilled Mixed Mushrooms

Three mushrooms, king oyster, shiitake and oyster, are cut to roughly the same size and cooked in one pan. They hold a lot of water, and turning them too early steams them instead of browning, so wait until the underside is golden and flip only once.

⚡ 20-Minute Recipes

Prep 10min Cook 10min 2 servings

Soups Medium

Korean Bracken and Beef Soup

When there is soaked gosari (bracken fern) left over from making holiday namul, it gets fried with beef in sesame oil and turned into a doenjang soup. The bracken keeps its chew even after a long simmer, which makes it a sturdy thing to find in a bowl of soup.

🏠 Everyday

Prep 30min Cook 40min 4 servings

Stews Easy

Korean Soybean Sprout Stew

Soybean sprouts give this stew its clean, light broth, and a tablespoon of chili flakes adds the heat. Pork is optional: with it, the broth picks up fat and savory depth; without it, the stew stays lighter and sharper.

Prep 10min Cook 15min 2 servings

Steamed Medium

Korean Steamed Eel (Soy Ginger Glazed Two-Stage)

The eel is steamed once with a splash of rice wine, and only after the flesh has turned white and given up some of its fat is the soy glaze brushed on for a second round. Brushed onto flesh that has lost some of its fat, the glaze settles in and sets glossy. In Korea it is a common dish for the bok days at the height of summer.

Prep 20min Cook 22min 2 servings

Kimchi Medium

Korean Young Radish Water Kimchi

The broth stays clear because garlic and ginger are wrapped in cheesecloth and squeezed in cold water for their aroma alone, leaving no solids floating around. Young radish greens (yeolmu) are salted just until they slump slightly, so the stems keep some snap, and thin slices of radish let the broth pick up flavor quickly. Ginger is the one ingredient to hold back on: too much, or left steeping too long, turns the broth bitter. Filtered cold water gives the cleanest taste, since nothing is boiled.

Prep 30min 0 4 servings

Noodles Medium

Korean Beef Japchae (Soy-Marinated Beef Glass Noodle Stir-Fry)

Each vegetable is cooked on its own and folded in at the end, so the spinach stays green and the carrot stays bright instead of fading into the glass noodles. The beef is marinated in soy and garlic first, and the noodles soak up that seasoning in the pan before the last of the soy sauce adds gloss. Spinach that is not squeezed dry leaks water and thins the dressing.

Prep 25min Cook 20min 4 servings

Side dishes Easy

Ssukgat Namul Muchim

The longer crown daisy sits in boiling water, the more of its scent it loses. About 20 seconds is enough before it moves to an ice bath. The thick base stays tough even after blanching, and two or three centimeters are cut off beforehand.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 8min Cook 2min 4 servings

Rice Medium

Ureong Ssambap (Rice Wraps with Snail Ssamjang)

Apple snails, diced zucchini, onion, and crumbled tofu are simmered with doenjang and gochujang into a chunky paste, then folded with warm rice into lettuce and perilla leaves. Unlike ureong doenjang jjigae, a soupy stew with the same snails, this version is reduced until a spoonful holds its shape for about five seconds and nothing drips from the leaf.

Prep 20min Cook 20min 2 servings

Stir-fry Easy

Korean Spicy Pork Stir-fry

This jeyuk bokkeum starts by searing: pork with only a thin coat of gochujang marinade is spread across a very hot pan and left untouched for about two minutes until the edges darken. Onion and scallion join only after the pork has browned.

🏠 Everyday

Prep 15min Cook 15min 2 servings