1421 recipes. Page 55 of 60
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Several beef offal cuts with very different chews, such as small intestine and omasum, go into one pot of milky bone broth. Chili flakes and garlic make it spicy, and half a spoonful of doenjang mixed into the seasoning paste tamps down any remaining offal smell. It is a hot pot for the drinking table, alongside soju.
Oily mackerel and earthy dried radish greens cook down together, the fish fat seeping into the greens while the greens soften the strong flavor of the fish. Radish on the bottom of the pot grows sweeter the longer it braises and takes the edge off both the chili heat and any fishiness. The sauce is left slightly loose, enough to spoon over a bowl of rice.
Garlic cooked in butter, then soy sauce and sugar bubbling down, leave the shrimp with a sweet-salty shine. Shrimp shrink and toughen soon after they are cooked through, and the soy and sugar are mixed ahead to go in the moment the shrimp are done.
Most of the work in this spicy beef offal soup happens before cooking: the mixed tripe is scrubbed with salt and flour into every fold, then soaked in cold water to draw out blood and odor. After a quick blanch the first water is thrown out, and a 50-minute simmer in fresh water softens the thick pieces while building the stock.
Doenjang and ground perilla seeds turn dried radish greens into a soft, nutty side dish with just enough broth left to spoon up. Peeling off the stringy outer skin of the stems matters more than cooking time; left on, it stays tough however long the pot simmers.
Saltwort (sebalnamul) grows by the sea and is salty on its own, which is why the soy sauce is used sparingly. It is stir-fried with torn oyster mushrooms, and perilla powder and perilla oil are mixed in once the heat is off.
Clams and shepherd's purse both tend to carry grit. Purge the clams well in salted water and rub the dirt from between the naengi roots by hand, or the clear broth ends up with sand in every spoonful.
Seasoned radish greens (siraegi) go into hot perilla oil before any liquid, which toasts the doenjang and carries its savory smell into the plain water added afterward. Soup soy sauce (guk-ganjang, a lighter, saltier Korean soy) backs up the seasoning. Splitting the thick stems lengthwise lets them soften at the same pace as the leafy parts, and the slow, low simmer turns tough stems pliable. It finishes with just a shallow pool of liquid in the pot, good for mixing into rice.
Celery keeps much of its crunch and scent after a quick stir-fry, so it stays distinct among the soy and oyster sauce beef. The pan the beef came out of is not washed; the celery and onion go straight into it.
Dried pollack, a winter pantry staple, meets the first shepherd's purse dug up in spring. The pollack strips are not soaked, only rinsed of dust and toasted in sesame oil, because a long soak would leave their savoriness behind in the water.
Because the eye of round is boiled first and its strained stock becomes the braising base, the soy glaze carries a meaty depth rather than just salt and sugar. Quail eggs simmer in the same liquid and turn brown from the outside in, then keep absorbing seasoning as everything cools. Once fully cold, the braising liquid firms up into a thin coating around the beef and eggs, and a night in the fridge drives the seasoning deeper. If it tastes too salty, 2-3 tablespoons of water and a brief return to the boil bring it back in line. The beef is torn into long shreds along the grain, the classic jangjorim texture for spooning over rice from a container in the fridge.
How much liquid ends up in the pan depends on how dry the washed spinach is before it goes in. The only seasoning is a teaspoon of soy sauce, with sesame oil and sesame seeds stirred in after the heat is off.
The roots of shepherd's purse carry an earthy, mineral smell and the leaves a mild bitterness. Cutting both and mixing them evenly before cooking spreads each flavor through the pot. Pressing the doenjang through a sieve keeps the anchovy stock clear while still giving it fermented depth.
In this braise the radish matters as much as the beef: thick rounds go into a soy broth that has already simmered with brisket and drink up its meaty flavor as they turn translucent at the edges. Trimming the sharp corners of each piece keeps them whole through the long, low braise. Serve the radish with a spoonful of the salty-sweet liquid over rice.
Ketchup, chili sauce and sugar form the base, and sweet-tangy comes through before any heat. The sauce is thickened twice: first with starch slurry added a little at a time, then with a beaten egg trickled in around the edge of the wok for soft ribbons. Bread or rice goes on the side.
There is a spoonful of doenjang, but only as a base seasoning, and this tastes more like a clear beef soup made with brisket browned in sesame oil than a doenjang soup. Spring shepherd's purse brings an earthy green scent into the meaty broth.
Beef head meat spends at least three hours in cold water and gets a short first boil that is thrown away before the real simmer in fresh water with scallion, garlic, ginger, peppercorns and soju. Because skin and lean meat are layered together, slicing while hot makes them slide apart. Let it cool until you can hold it firmly, then cut thin, even slices for the platter.
No doenjang goes into this siraegi (dried radish greens). They are tossed with soup soy sauce and garlic, fried in perilla oil and finished with ground perilla seed loosened in water, which tastes lighter and nuttier than a doenjang-braised siraegi.
Not every gomtang is milky. This Naju gomtang uses no bones, only lean brisket and shank simmered over low heat for more than two hours, which keeps the broth clear; turn up the heat and it clouds quickly. The cooked beef is shredded or thinly sliced and reheated in the broth before serving.
Chicken wings have plenty of skin, and in the final reduction the soy and sugar liquid clings to it in a thin, shiny lacquer. The wings first cook covered so the meat turns tender in the broth, and only then does the lid come off to boil the sauce down around them. Shallow cuts in the thick parts let the seasoning reach past the surface, and a teaspoon of sesame oil stirred in off the heat adds a toasted aroma.
The broccoli's thick stems are cut smaller than the florets and blanched with them for just 40 seconds to a minute, and after joining the beef it gets only about another minute in the pan, finishing before the green turns yellow.
A curled tentacle and a white surface do not prove the thickest part of the octopus is cooked. Instead of a fixed time, this recipe relies on a thermometer and keeps the pot going until the center has held at 75°C or more for over a minute.
Firm tofu is soaked briefly in salted water, then pan-fried until golden with firm edges that let the slices keep their corners through the spicy braise. Onion and green onion cook on top of the tofu and add sweetness to a sauce of soy sauce, gochugaru and a little sugar. The heat goes off while some sauce still pools at the bottom of the pan, enough to spoon over the tofu and a bowl of rice.
Thin-sliced bulgogi beef sits in a gochujang marinade for about ten minutes, then hits a hot pan with onion. By the end there is almost no liquid left, just a glossy coat of sauce clinging to every slice.