1421 recipes. Page 5 of 60
As an Amazon Associate, we may earn from qualifying purchases.
With canned chickpeas there is no soaking or boiling, and the only real wait is for the steamed beets to cool completely. Blended with chickpeas and tahini, they turn the hummus deep pink and add sweetness to the nutty, lemony base of classic hummus, with its garlic and cumin.
Mashed boiled potato and ground perilla seed are worked into the focaccia dough, and sliced garlic and rosemary stud the top. The first rise is judged by the dough nearly doubling and a fingertip dent springing back slowly, not by the clock alone. When the dough springs back and refuses to reach the corners of the pan, a 5-minute rest relaxes it enough to stretch without tearing.
Amaranth greens, their tough stem ends snapped off one by one with the fingers, are blanched for under a minute, squeezed hard and dressed with doenjang, soup soy sauce and perilla oil.
Every spoonful brings up strips of dried pollack and fine threads of egg along with the soft rice. The egg goes in last, once the rice and fish are cooked, drizzled thinly over the surface on the lowest heat and stirred only once. The savory flavor comes from the pollack itself, toasted in sesame oil with garlic, rather than from a stock.
With nothing but napa cabbage, doenjang, garlic, perilla oil and sesame seeds, the cabbage's own sweetness comes through. Take it off the heat while the thick ribs still have a little crunch.
Fatty chicken skin is fried twice until it snaps like a cracker. At 170°C the fat inside renders out; a short second dip in oil raised to 185°C sets the surface hard. Fried twice, the skin stays crisp for a good while even after it cools.
Charring whole eggplant over an open flame until the skin turns completely black is what puts the smoke into this Punjabi mash. The flesh is mashed only roughly with a fork, so small pieces stay visible instead of becoming a smooth puree. Watery bharta usually comes from tomato that was not cooked down; the onion and tomato base should already be a dense paste before the eggplant is added.
Perilla seed powder turns the broth a pale cream color and brings a grassy, nutty smell unlike sesame oil or sesame seeds. The base is doenjang dissolved in rice-rinsing water rather than a fish stock. It belongs with the Korean perilla soups made from dried radish greens or mushrooms, and it comes to the table with white rice once autumn starts to turn cold.
Lotus root stays crisp even when fully cooked, and here a thin layer of seasoned ground beef is pressed onto each slice, giving one bite two very different textures. The slices go into the pan beef side down first, letting the meat set onto the root.
The broth here comes from a generous 700 g of hard clams. Thick slabs of tofu go in only after the clams open and simmer for five minutes, long enough to soak up the clam juices that come out again when you bite. The shells bring their own salt; soup soy sauce is kept light.
This bulgogi never goes over a flame. It simmers down in its marinade in a wide pan and comes to the table still juicy, with about half the liquid left. Soy sauce is the only seasoning, no gochujang or doenjang, in the inland North Gyeongsang manner, and in Andong it has long been set out in its pan at ancestral rites and family gatherings for everyone to serve themselves.
Halved Brussels sprouts hold their structure through salting, and each bite gives a firm crunch and a little sweetness. Score the stem ends no deeper than 5 mm or the leaves fall apart, and give strongly bitter sprouts an extra 5 minutes in the brine.
Beef and shiitake share one soy and garlic marinade and hit the pan together, letting the mushrooms soak up the meat juices instead of tasting like a separate vegetable. What sets this japchae apart is the last step: after everything is tossed in a bowl, it goes back into a hot pan just long enough to drive off loose seasoning. The noodles should end up clear and bouncy with no thin sauce pooling underneath. Sweet and salty japchae like this is a fixture of Chuseok, Seollal and birthday tables in Korea.
Ground beef seasoned like bulgogi, with soy sauce, sugar, and garlic, simmers in a tomato sauce, where the sweet-salty soy meets the acidity of the tomatoes. Searing the meatballs first leaves a browned crust that melts into the sauce and deepens it. Breadcrumbs and egg hold moisture, so the meatballs stay tender through the simmer instead of drying out.
Grilled chicken breast turns the classic side salad into a full meal. Pressing the thick end flat before cooking gives the breast one even thickness, and the thin edges stay juicy while the center finishes. The chicken is cut in moderately thick pieces, since very thin slices lose heat and moisture fast and turn chalky. The dressing skips anchovy and relies on mayonnaise, lemon juice and garlic, and the croutons go on at the end without any toasting.
These tacos are filled at the table and eaten straight away, while the crisp shells still crack under the first bite. Avocado mashed with lime but left a little chunky gives a cool, soft contrast to the spiced beef.
This dish takes its name from a train line between Manila and the Bicol region in southeastern Luzon, where coconut and chilies go into cooking more freely than almost anywhere else in the Philippines. Pork belly simmers in coconut milk with shrimp paste and chilies until the coconut fat separates and the meat starts frying in it. By the end there is almost no loose sauce, just a creamy coating on every piece.
The dough stays sticky, too wet to knead neatly, and goes into the pan that way. Fingertip dimples catch pools of olive oil that all but fry the top in the oven, so the surface studded with rosemary, garlic and flaky salt turns crisp, and the inside is full of big, uneven holes.
Roasting broccoli coated in doenjang and gochujang at 200°C browns the floret edges and deepens the savory paste. A one-minute blanch leaves the stems bright green and still firm going into the oven, where the high heat finishes them.
Chadolbagi, paper-thin beef brisket, goes into a dry, very hot pan with no oil at all; its own fat renders out and crisps the edges. The garlicky soy glaze is poured in at the very end and tossed for only 15 to 20 seconds, just long enough to turn glossy.
The shrimp are scored along the back, seared for just 30 seconds and set aside on a plate. They go back in only after the cabbage is done, so the shrimp stay springy and the stems keep their crunch. Soy sauce with a little fish sauce does the seasoning.
Chicken hearts are springy to bite and taste nuttier the longer you chew. Trimming off the vessels and soaking them in milk takes care of the organ smell. Three or four go on each skewer with a soy and gochujang glaze, and they come off the heat as soon as the cut center turns from pink to grey, before they toughen.
Made as a drinking snack, these mushrooms get nothing more than butter, garlic, a splash of soy sauce and some pepper. Crowd them in the pan and they sit in their own water and end up tasting boiled, so a small pan means cooking in two batches.
Everything in this napa cabbage doenjang soup is easy to find, and half a spoonful of gochujang gives the broth a reddish tint and a mild heat. Doenjang brands differ a lot in saltiness. The paste goes in light at first, and the pot is adjusted with more doenjang or water at the end.