1421 recipes. Page 57 of 60
As an Amazon Associate, we may earn from qualifying purchases.
Eight tablespoons of ground perilla seed turn this duck broth milky and thick, provided they are stirred in after the duck is fully cooked; added too early, the powder turns gritty with a bitter finish. Plain raw duck slices, not smoked or marinated, keep the broth tasting only of duck and radish.
Shallow cuts in the thickest part of the rockfish let the sauce reach the center and help it cook at the same pace as the thinner flesh. The radish simmers first until its edges turn translucent, because radish that is still hard when the fish is added stays firm while the fish dries out.
The eggs are cooked only about 70 percent of the way, set aside, and folded back in at the end, which keeps the curds soft. Tomatoes cut a little larger than bite size can release their juice without collapsing right away.
Green laver needs only 30 seconds to a minute in the pot; any longer and both its sea aroma and its bright green fade. That is why the anchovy stock and tofu are fully heated first and the laver goes in at the very end.
Napa cabbage and paper-thin beef brisket (usamgyeop) are stacked in layers, cut to the height of the pot and stood on end, and when the lid comes off the cross-sections line up in rows. The thick white part of the cabbage, rather than the leafy tops, is what lets the stacks hold that shape. Nothing seasons the broth itself, which is just cabbage water and beef juices, and each piece is dipped in a soy, vinegar and garlic sauce at the table. That puts the saltiness in each person's hands rather than in the pot. Packing the bundles tightly, with cabbage scraps in any gaps, stops them toppling as the pot steams.
It starts in perilla oil and finishes with ground perilla seed, so that toasty perilla aroma shows up twice. Taro stems are long and stringy by nature; even after soaking up the soy broth and going soft, you can still feel the fibers when you chew.
You pick the meat off the pork back bones in your bowl as you go, between spoonfuls of cloudy broth and napa greens soaked in doenjang seasoning. What decides the broth is pouring away the first blanching water, where the scum and porky smell collect.
Unlike stir-fried bulgogi, this version spreads the marinated beef over a bed of cabbage and onion and steams it under a lid, letting the sweetness of the vegetables run into the soy marinade. The cabbage wilts to translucent and takes on as much seasoning as the meat, and enough broth stays in the pot to spoon over rice. One stir with chopsticks partway through breaks up the thin slices, which tend to clump while steaming, and helps them cook evenly.
Three full tablespoons of ground perilla seed turn the broth thick and creamy. Even pre-boiled taro stems have a tough outer layer to peel, and the thick ones are split lengthwise; prepared that way they bend softly and keep a little chew.
White fish firms up in about 4 minutes, and after that every stir breaks it apart. The radish cooks halfway first to flavor the broth, then the fish follows and is ladled out as soon as the flesh begins to flake.
Pork ribs braise for 40 minutes in a spicy soy, gochujang and chili sauce, and young radish greens (yeolmu) join only in the last few minutes, bringing a fresh, grassy note and crunchy stems to an otherwise heavy braise. Because stems and leaves cook at different speeds, the leaves are added last and just wilt. Before any of that, the ribs soak in cold water and get a quick blanch to rinse away the foam and impurities caught between the bones. Thick-cut onion joins once the meat starts to slide off the bone and softens without falling apart. Green plum syrup softens the chili heat with a little fruity sweetness, and a spoon of perilla oil gives the finish its gloss.
Hijiki toughens with long cooking. The shrimp go in first, and the seaweed joins when they are about 70 percent done and is mixed through within 2 minutes. Perilla powder is scattered over low heat so that it clings to the hijiki instead of clumping.
Shrimp instead of beef makes this seaweed soup lighter, with a clearer taste of the sea. The seaweed and garlic go into sesame oil for two minutes, then the shrimp follow just until they turn pink, and the water goes in right away.
Searing the salmon pieces for about a minute per side firms the surface before the soy sauce goes in, so the soft flesh holds together while the sauce is spooned over it. Ginger powder and cooking wine keep the soy flavor light, and a spoon of rice syrup gives the sauce a thin sheen. Sliced onion under the fish sweetens the sauce and keeps the fillets off the pan.
Ugeoji, dried outer napa cabbage leaves, have thick ribs that stay tough unless they are boiled until a finger presses in easily. They are then simmered down in anchovy-kelp stock with doenjang and finished with perilla oil and ground perilla seeds.
Store-bought frozen shrimp dumplings keep this one quick. Simmering the shrimp for about two minutes before the dumplings go in gives the clear broth some seafood flavor, and the dumplings keep their shape best added still frozen.
A spoon of gochujang (Korean chili paste) in the soy sauce turns the lotus root a reddish brown and adds a low heat under the sweet-salty glaze. Pork shoulder, marinated briefly with ginger juice and browned with onion first, leaves its fat in the pot for the lotus root to soak up, which makes this heartier than a plain lotus root side. The crunch of the root against the tender pork is the whole point.
A tablespoon of doenjang and some chili flakes are loosened in 30 ml of water ahead of time and poured around the rim once the cabbage edges turn glossy. Because doenjang varies in saltiness from brand to brand, the amount stays modest at first and the cabbage is tasted just before it is done.
Beef leg bones simmer for more than six hours until the broth is as white as milk. It belongs with seolleongtang and gomtang, but no meat goes in. The same bones can be boiled again three or four times, each batch paler and cleaner-tasting than the last.
Slices cut a full 1cm thick and cooked covered over low heat give this lotus root dish a chunkier bite than thin soy-glazed versions, with a core that stays crunchy. A soak in vinegared water right after slicing keeps the cut faces from browning. Jocheong, a Korean grain syrup, sweetens the soy instead of sugar and leaves a mellow malty note along with the gloss.
Cabbage cut into 1 cm strips and tossed briefly over high heat wilts at the edges while the center stays crisp and sweet. Sesame oil starts the cooking, and perilla oil plus partly crushed toasted sesame are added after the heat is off, layering two kinds of nuttiness.
With the ox bone broth made ahead, the work here is in the napa outer leaves (ugeoji). Blanched leaves are rubbed through with doenjang, chili flakes, garlic and perilla oil, then stir-fried in the pot for three minutes to bring up the doenjang aroma before the broth goes in.
Pork shoulder goes red with gochujang and chili flakes, and summer yeolmu (young radish greens) keeps its slight bitterness against that heat. For a milder plate, leave the other seasonings alone and cut the chili flakes to half a tablespoon.
Each small hen is stuffed with soaked glutinous rice, fresh ginseng, jujubes, and garlic, and as it simmers the rice releases starch that gives the broth a soft, nutty body. Soak the rice at least 30 minutes so it cooks through inside the bird, and leave room for it to swell. A loose leg joint signals the hen is nearly there, but the thickest thigh meat and the rice in the cavity each need their own look. Salt is served on the side for dipping rather than added to the pot.