1421 recipes. Page 59 of 60
As an Amazon Associate, we may earn from qualifying purchases.
Young mugwort gives a doenjang broth a fresh, green spring aroma, but that aroma fades quickly with heat. The clam meat is cooked through first, so the leaves can be added last over low heat and ladled out the moment they wilt to a bright green.
A Sichuan fish soup that gets its sourness from rinsed pickled mustard greens and its heat from dried chilies and chili oil. Thin slices of white fish, lightly coated in starch, turn silky and soft in the red broth.
Salted shrimp and chili flakes stay out of the pot and go on the table, and each person sets the salt and heat. The boiled pork goes into the bone broth first to flavor it; the sundae follows and only warms through over low heat, which keeps the casings from splitting.
Half a spoonful of doenjang in the chili paste keeps the heat from turning sharp. The sundae sits on cabbage and onion and simmers at the table; the broth grows stronger as it reduces, and the flame comes down as you eat, with the perilla leaves added last.
The same soft tofu as in sundubu-jjigae goes in here, but with no chili flakes or chili paste the broth stays clear. Big spoonfuls of tofu are slipped in and left unstirred, and the heating stops once they tremble on a spoon.
Leaving a little of the purple skin on the turnip gives the doenjang broth a soft tint. Turnip is more delicately sweet than Korean radish, with a faint peppery edge, and the soup tastes different from a radish version because of it. Turnips are in season from autumn into early winter.
The papaya has to be green and firm, not the ripe fruit, and it is added only after the chicken has simmered, so it softens to fork-tender while keeping its shape. Plenty of julienned ginger, fried first with garlic and onion, gives tinola's clear broth a clean, sharp heat.
Canned whole tomatoes go in with their juice and are crushed with a spatula and fried first to drive off water. The cream gets only 3 minutes on the heat, and the soup keeps its bright tomato red.
Taro comes into season around Chuseok, the Korean harvest holiday, and this soup often appears on the holiday table. Cooked taro has a finer grain than potato: it crumbles softly yet keeps a slight stickiness, and ground perilla seeds turn the broth milky and nutty. The taro is parboiled in its skin and then rubbed in salted water to wash off the slippery coating, which keeps the soup from turning cloudy or gluey.
Taro stems, the stalks of the taro plant, soak up broth like a sponge but keep a firm, springy chew. A generous amount of ground perilla seed, added in stages, makes the soup pale and thick, and when rice goes into the bowl the broth seeps between the grains.
Only two spoonfuls of ground perilla go in, and even with taro stems in the pot this stays close to a clear soup rather than a thick perilla stew. The stems are peeled of their tough outer fibers and the thick ones split by hand, so the chew never turns stringy.
People in Korea still say that eating a bowl on New Year's Day adds a year to your age. In the hot broth the oval slices of rice cake loosen on the surface, giving the soup a little body, while the centers stay dense and chewy. This version simmers bite-sized beef straight in water instead of starting from bone stock, for a lighter broth.
Stir-frying the beef and burdock in sesame oil before any water goes in gives the broth a toasted aroma and a light brown tint. Even after a long simmer the burdock never goes fully soft and keeps some chew. A short soak in cold water after slicing limits browning and astringency.
Doenjang stirred into rice-rinsing water gives this soup a softer, rounder broth. The tough outer napa leaves (ugeoji) simmer until they hang limp from a spoon, and a little cheongyang chili at the end leaves a sharp kick.
Napa outer leaves (ugeoji) tossed with doenjang go into the broth from boiled beef brisket along with soybean sprouts, and the brisket itself is torn along the grain and returned to the pot. A little chili flake brings mild heat over the doenjang, and the heat goes off while the sprouts still crunch.
The broth is a ruddy brown, nutty from doenjang and spicy from chili flakes. The outer cabbage leaves (ugeoji) soak it up the longer they simmer, so each soft spoonful of greens comes up full of seasoned broth.
Three and a half hours over low heat turn the skin and tendons of beef trotters springy and gelatinous, and the broth comes out milky white. Salt is the seasoning, and some people dip each bite in a little salted shrimp or hot mustard.
Simmering the whole rockfish, bones and all, gives the broth a body that fillets alone cannot. Its many fine bones call for care at the table, but they are also where the broth gets its flavor.
Meatballs of ground beef and tofu simmer in anchovy broth, and when they fail, it is usually the mixture's fault. Tofu that still holds water, or a ball with a cracked surface, tends to fall apart in the pot. The tofu gets squeezed hard, and each ball is pressed smooth wherever it splits.
Part of the white beans is mashed with a fork and stirred back in, thickening the broth without flour, while the rest stay whole. The chicken is already cooked and simply shredded, and the heat level is built around mild canned green chiles.
Chewy beef tripe, soft blood curd and soybean sprouts share a doenjang-seasoned bone broth, and the bowl is heavy with them. The green onion and chili oil wait until after the 20-minute simmer, leaving the red oil floating on top.
No stock is made for this soup. Sliced Korean radish simmers in plain water for six minutes, then the clams go in, and the salty juice they release as their shells open is what flavors the broth. The young radish greens (yeolmu) get only the last three minutes and reach the bowl with their stems still crisp.
Simmered in doenjang broth, summer young radish greens (yeolmu) see their stems lose the raw, grassy taste and turn tender. Rice-rinsing water makes the broth smoother than plain water would, and a small amount of chili flakes adds a mild warmth under the soybean paste.
Instead of being cut, the soft tofu is scooped in with a spoon, and it floats among the shrimp in large, tender pieces. Soup soy sauce is held back to keep the anchovy-kelp broth pale, and salt makes up the rest of the seasoning.