Recipes with garlic

1421 recipes. Page 46 of 60

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Korean Stir-Fried Bamboo Shoots

Fresh bamboo shoots are only around for a short season in spring, so most of the year this banchan is made with canned or vacuum-packed shoots. Fresh ones need at least 30 minutes of simmering in rice-rinsing water to remove their acrid bite; canned ones need a thorough rinse to lose their tinny smell. Soy sauce and garlic keep the seasoning light, and the point is crunch: cooked too long, the shoots dry out and toughen.

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Prep 12min Cook 8min 4 servings

Grilled Medium

Korean Butter-Grilled Squid Beaks

Squid beaks in butter take so little time that another plate can go out in the middle of a drinking session. They are tossed with garlic in butter over high heat for about three minutes, then soy sauce and mirin are cooked down onto them.

🍺 Bar Snacks

Prep 12min Cook 10min 2 servings

Soups Easy

Korean Oyster Soft Tofu Soup

Garlic and chili flakes, given 30 seconds in sesame oil, turn the broth a deep red, and in it large spoonfuls of soft tofu wobble alongside plump oysters.

🏠 Everyday

Prep 12min Cook 18min 2 servings

Stews Medium

Korean Blood Sausage Perilla Stew

Once the 400 g of sundae is in, the pot stays on low heat for six minutes and gets stirred as little as possible. A hard boil splits the sausage casings and lets the filling spill out. Cabbage is cooked in the beef bone broth beforehand, and perilla seed powder stirred in at the end thickens it.

Prep 18min Cook 22min 4 servings

Steamed Easy

Korean Steamed Clams

Whole garlic cloves and rice wine come to a boil before a mix of clams is added, giving the broth they release a slow, mellow garlic note. With the clams bringing their own salt, the measured salt is stirred in only after tasting, a little at a time. Green onion and cheongyang chili steam for just half a minute at the end to perfume the broth; any longer and the clam meat shrinks and toughens. Purging the clams in salted water beforehand matters as much as the cooking, because any sand ends up in the bowl. Clams that stay shut are thrown out, and the leftover broth makes a base for noodles or porridge.

Prep 25min Cook 15min 4 servings

Noodles Easy

Suanlafen (Sichuan Hot-and-Sour Sweet Potato Noodle Soup)

Black vinegar and chili oil hit at the same time, sour and hot, over a chicken stock with slippery, springy sweet potato starch noodles. Both are added to the bowl rather than the pot, leaving each person free to tune the sourness. The noodles turn clear before they are fully done; the real signal is when the firm center disappears but the bounce remains.

Prep 15min Cook 20min 2 servings

Side dishes Easy

Korean Seasoned Young Radish Greens

Young radish greens are so watery and tender that 10 to 15 seconds in boiling water wilts them. The stems keep their crunch while the leaves go soft and take up the soup soy sauce dressing. Thick-stemmed bunches get another 30 seconds.

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Prep 10min Cook 4min 4 servings

Rice Medium

Korean Lotus Root Shrimp Pot Rice

The shrimp are never sauteed. After 10 minutes in garlic and soup soy sauce, they go on top of the rice once the pot is bubbling hard and turn pink in the steam under the lid. Their garlicky soy juices season the top layer of rice, and the lotus root, cut 3 mm thick, is still crisp after resting.

Prep 20min Cook 25min 2 servings

Stir-fry Medium

Korean Bamboo Shoot Beef Stir-fry

Bamboo shoots sliced thinly across the grain stay crisp and outweigh the beef, and the dish eats more like a vegetable stir-fry with soy-marinated meat running through it. Beef round is very lean and toughens quickly, which is why the meat is seared briefly, lifted out, and only returned for a final toss once the bamboo has cooked down on its own.

🏠 Everyday

Prep 18min Cook 12min 4 servings

Grilled Medium

Korean Soy Garlic Grilled Duck

Honey and soy sauce cook down into a dark, glossy glaze on this duck breast, while the cold-pan start renders enough fat from under the skin that no oil is added. The portion of marinade for the final brushing is set aside before any raw duck touches it.

Prep 20min Cook 25min 4 servings

Soups Easy

Gyeran-guk (Egg Drop Anchovy Broth Soup)

Pour in the egg, leave it for 30 seconds, then give one wide stir, and it opens into broad, petal-like pieces. From prep to table it takes about ten minutes.

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Prep 5min Cook 10min 2 servings

Stews Easy

Korean Silken Tofu Seafood Stew

The gochujang is stirred into the stock rather than fried in the oil, so there is no scorched edge and the broth comes out an even orange. Clams and shrimp layer their sea flavor over the anchovy stock.

Prep 15min Cook 15min 2 servings

Steamed Easy

Korean Steamed Clams with Rice Wine

A knob of butter dropped in as the first clam opens turns the salty mix of rice wine and clam juice cloudy and rounded. No stock is used, so the broth tastes only as good as the clams and how well they were purged. Tilting the lid as it comes off sends condensation away from the pot instead of back into the liquid, and a scatter of chopped chives cuts through the butter. In Korea this is a drinking snack, brought to the table while the shells are still steaming.

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Prep 25min Cook 10min 2 servings

Noodles Easy

Korean Soft Tofu Noodle Soup

Soft tofu spooned in large pieces stays in tender curds within the anchovy broth, sliding down alongside the knife-cut noodles. It is added only after the noodles are done and barely stirred, since any real stirring breaks it into small bits. The broth tastes clean and mild, seasoned only with soup soy sauce, garlic and salt and no chili. A minute of simmering after seasoning takes the raw edge off the garlic, and skimming the foam keeps the broth clear. The noodles are loosened by hand and scattered in rather than dropped as one mass. Zucchini half-moons cook for just 2 minutes to keep their shape and color.

Prep 10min Cook 15min 2 servings

Side dishes Easy

Yeondubu Yangnyeom

Too fragile to slice, silken tofu goes onto a flat plate as a whole block with the dressing poured over the top. Out of the package, it rests briefly on a paper towel to shed surface water before moving to the plate. The dressing is soy sauce with chili flakes, garlic, green onion, and sesame oil, and the tofu is served either cold or warmed for a minute in the microwave.

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Prep 5min Cook 2min 2 servings

Rice Medium

Korean Beef Tartare Bibimbap

Raw beef sold for raw consumption, dressed with soup soy sauce, garlic, and sesame oil, sits over cooled rice with julienned Korean pear, shredded lettuce, and a pasteurized egg yolk. The pear adds sweet crunch against the soft beef. The beef is sliced thin against the grain on a sanitized board and knife kept apart from the produce, then mixed gently so the strands stay intact. The rice is cooled until it stops steaming, the beef goes on only right before eating, and nothing is kept as leftovers. A raw-consumption label and refrigeration lower the risk of food poisoning but do not remove it, so this bowl is not suitable for pregnant people, young children, older adults, or anyone with a weakened immune system; fully cooked beef is the safest choice.

Prep 15min Cook 10min 2 servings

Stir-fry Easy

Keichan (Miso Chicken and Cabbage Stir-Fry)

Garlic and mixed miso are rubbed into the chicken breast, cut across the grain into 2 cm pieces, and it rests in the fridge for 15 minutes before cooking. Carrot goes in first because it needs longer, then cabbage and green pepper, and the pan comes off the heat once the cabbage edges turn translucent and have picked up the miso left in the pan.

🏠 Everyday

Prep 20min Cook 15min 4 servings

Grilled Medium

Korean Herb Grilled Duck Breast

Duck breast rubbed with rosemary, thyme, garlic and olive oil is pan-roasted, then glazed in its last minute with soy sauce and pear juice. After a five-minute rest it is sliced thin against the grain, showing pink meat under the herb-scented skin.

Prep 25min Cook 16min 2 servings

Soups Easy

Korean Egg Drop Soup for Anju

When the drinking table runs short of snacks, this soup is ready almost as soon as the water boils. Pour the egg in along a chopstick while the broth is only gently bubbling, and it spreads out into fine threads.

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Prep 5min Cook 10min 2 servings

Stews Easy

Korean Soft Tofu Stew (Silken Tofu in Spicy Clam Broth)

Ground pork fried with chili flakes in sesame oil makes the red oil that sets the flavor, and clams add a clean, briny note. Brought to the table in its earthenware pot (ttukbaegi), it keeps bubbling for a good while.

Prep 10min Cook 20min 2 servings

Steamed Medium

Korean Steamed Yellow Croaker

Yellow croaker has fine, tender flesh that separates into neat flakes under chopsticks, and the soy sauce seasoning seeps along deep scores in its sides. The fish stays put in the steamer from start to finish, and the few spoonfuls of liquid left underneath are poured back over it to eat with rice.

Prep 15min Cook 25min 2 servings

Noodles Hard

Taiwanese Beef Noodle Soup

Beef shank, first fried with doubanjiang (fermented chili bean paste), simmers in a soy broth until it splits under a chopstick, then goes over wheat noodles in big chunks. The broth is dark with soy and only gently hot, and a few blanched bok choy leaves add some green.

Prep 25min Cook 90min 4 servings

Side dishes Easy

Yuchae Namul Muchim

Young rapeseed greens, a spring vegetable in Korea, keep a crisp stalk and a faint sweetness after blanching. They're dressed with doenjang (Korean soybean paste), worked in over a few rounds once the squeezed greens have been pulled apart.

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Prep 8min Cook 3min 4 servings

Stir-fry Medium

Korean Stir-Fried Kale and Pork with Gochugaru

Kale, usually eaten raw as a leaf wrap in Korea, is stir-fried here into chili-seasoned pork. It stays bright green and stands out against the red meat.

🏠 Everyday

Prep 18min Cook 14min 4 servings