Recipes with ginger slices

236 recipes. Page 3 of 10

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Korean Coastal Herb Pickle

Coastal hog fennel keeps its sharp, slightly bitter fragrance even under soy brine, which makes this pickle stand out among milder side dishes. A blanch of exactly 15 seconds sets the aroma, and a cold rinse right after holds the crunch. A longer blanch strips the scent first. Squeeze the herb hard before it goes into the jar, or its water thins the brine. After 2 to 3 days of chilling, the bitterness and the soy seasoning even out, and small portions go alongside rice.

Prep 18min Cook 10min 4 servings

Noodles Medium

Sapporo Miso Ramen (Hokkaido-Style Rich Miso Broth Ramen with Pork)

Thick, wavy noodles sit under a heap of stir-fried ground pork, cabbage and bean sprouts, finished Sapporo-style with corn and a pat of butter melting into the miso broth. The miso goes in once the broth has stopped boiling hard, and it is not brought back to a rolling boil afterward.

Prep 15min Cook 30min 2 servings

Asian Easy

Basashi Horse Meat Sashimi

Horse meat sold specifically for raw eating is sliced thin across the grain while still cold and fanned over shiso leaves and paper-thin onion soaked in cold water. Grated garlic and ginger go into sweet soy sauce for dipping. Only commercially processed meat labeled for raw consumption works here; freezing ordinary horse meat at home does not turn it into a substitute. Leftover raw slices are neither kept at room temperature nor stored again.

⚡ 20-Minute Recipes

Prep 15min 0 4 servings

Side dishes Medium

Korean Poached Octopus Slices

Dip the tentacle tips into the boiling water three or four times and they curl inward; that curl is the shape the octopus keeps on the plate. After that the water stays at a gentle simmer, because a hard boil toughens the flesh. Thick diagonal slices go out with chogochujang, a vinegared chili sauce.

🏠 Everyday

Prep 15min Cook 25min 4 servings

Rice Easy

Bok Choy Crab Porridge

There is no stock here, only water, but onion and ginger sautéed in sesame oil before the rice goes in keep the porridge from tasting flat. Flecks of red crab and green bok choy show through the white rice.

Prep 15min Cook 30min 2 servings

Stir-fry Easy

Soy-Glazed Chicken Breast Stir-Fry

Chicken breast, sliced thin across the grain, is seasoned with soy sauce, garlic and ginger and seared quickly. The fussiest part is the knife work: slices of even thickness cook at the same pace.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 10min 2 servings

Desserts Hard

Miso Yubeshi (Steamed Yuzu and Miso Rice Cakes)

Grated yuzu zest and juice, fresh ginger, and miso go into the sweet rice dough, so each piece tastes salty and citrusy as well as sweet. The rice flours are added all at once to the hot yuzu-miso liquid, which cooks them into a dough right in the pot. Each of the 15 portions is wrapped in a food-grade bamboo sheath and steamed. Pieces that firm up soften again when unwrapped and warmed in the microwave or a pan.

Prep 50min Cook 50min 15 servings

Drinks Easy

Korean Kudzu Root Tea (Earthy Herbal Root Brew)

Dried kudzu root gives this tea an earthy, nutty base, with ginger bringing heat and cinnamon a warm spice on top. The jujubes are scored deeply so their sweetness actually reaches the water during the long, low simmer. Strained into a thermos, it stays warm for sipping through the day.

Prep 10min Cook 35min 2 servings

Grilled Medium

Korean Grilled Pork Cheek

Cheek meat comes from a muscle that works constantly. Its grain is fine and dense and the collagen gives a springy chew. Fat and lean alternate across each slice, with richness shifting from bite to bite.

Prep 25min Cook 15min 4 servings

Soups Hard

Doganitang Recipe (Dogani Tang, Korean Ox Knee Soup)

The point is the ox knee cartilage, cooked until it turns soft and chewy, so it is the texture of the pieces, not the color of the broth, that tells you when to stop. There are no marrow bones in the pot, so don't expect a milky broth. Butchers sometimes sell knee and tendon together, but they are different cuts.

🏠 Everyday

Prep 80min Cook 180min 2 servings

Steamed Easy

Soy-Braised Whole Chicken Wings

The cartilage near the wing joints softens the longer it braises, which changes the chew when you tear the meat off the bone. The wings reduce uncovered and get turned two or three times so the glaze works into the joints. Eaten with the fingers, they often end up next to beer or soju.

🍺 Bar Snacks

Prep 15min Cook 30min 4 servings

Kimchi Medium

Korean Coastal Hogfennel Kimchi

The bitter, herbal aroma of bangpungnamul (coastal hog fennel) cuts through the chili paste and makes this kimchi taste nothing like the napa cabbage kind. That aroma depends on a blanch of only 20 seconds, and any longer leaves the stems limp. Kneading would dull the scent too, and the greens are only lifted and turned through the paste. A spoonful of soup soy sauce adds depth without extra saltiness. After 2 hours at room temperature it goes into the fridge and is served cold from the next day.

Prep 35min Cook 8min 2 servings

Noodles Medium

Hanoi-Style Pho Bo (Vietnamese Northern Clear Beef Noodle Soup)

With dry-pan charred onion and ginger as its only aromatics and no star anise or cinnamon, this northern-style broth tastes cleaner and lighter than spice-heavy pho. Brisket simmered for 40 minutes makes the stock instead of long-boiled bones, and the same beef, sliced thin across the grain, becomes the topping. With so few ingredients, careful skimming of fat and foam shows directly in the bowl, and cilantro and lime add the final lift.

Prep 25min Cook 55min 4 servings

Asian Medium

Bicol Express (Filipino Pork Belly in Spicy Coconut Cream Stew)

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.

Prep 15min Cook 35min 4 servings

Side dishes Hard

Naejang Suyuk

Beef tripe and small intestine share one plate, so you get two quite different chews in alternating bites. Both simmer a long time in water with doenjang (Korean soybean paste) until tender, and the sliced meat goes out hot with a splash of the cooking broth over it.

🏠 Everyday

Prep 40min Cook 90min 3 servings

Rice Hard

Chicken Biryani (Mughal Spiced Saffron Layered Rice with Chicken)

Cut into the finished pot and the rice is white except where the saffron water landed, leaving scattered patches of gold. The yogurt and garam masala chicken sits at the bottom, so dig the spoon all the way down to serve rice and chicken together.

Prep 150min Cook 65min 4 servings

Stir-fry Easy

Korean Spicy Pork Stir-fry

This jeyuk bokkeum starts by searing: pork with only a thin coat of gochujang marinade is spread across a very hot pan and left untouched for about two minutes until the edges darken. Onion and scallion join only after the pork has browned.

🏠 Everyday

Prep 15min Cook 15min 2 servings

Drinks Medium

Korean Jujube Tea (Simmered Dried Jujube Ginger Brew)

The jujubes simmer until soft and are pressed through a sieve so only their pulp goes back into the tea, which makes it thick rather than clear. Once the pulp is in, it catches on the bottom of the pot quickly and needs constant stirring over low heat. There is a little ginger in it, and each cup gets a few pine nuts on top.

Prep 10min Cook 35min 4 servings

Grilled Medium

Korean Pork Ribs (Sweet Pear-Marinated BBQ Ribs)

Pear, onion and garlic are blended smooth as the base of the marinade, and the ribs can sit in it overnight. The leftover marinade has held raw pork, so it gets boiled once in a small pot before being brushed on as the ribs grill. Eat them wrapped in lettuce or with rice.

Prep 30min Cook 25min 4 servings

Soups Medium

Gawa (Iced Bonito and Miso Soup)

Fishing villages in Shizuoka make this summer soup from raw bonito pounded with miso and umeboshi, then loosened with ice water. Since nothing is cooked, the bonito must be labeled for raw eating. It is pounded coarsely, leaving small pieces rather than a paste, and eaten as soon as it is mixed.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 20min 0 5 servings

Steamed Hard

Korean Braised Beef Knee Cartilage

Long simmering turns the cartilage and tendons of beef knee translucent and soft, and the broth becomes rich enough to set like aspic once it cools. A hard boil clouds the broth, so most of the craft lies in holding the pot at a gentle bubble. In Korea it is mostly a winter dish.

At least 2 hr 40 min 4 servings

Kimchi Medium

Korean Bangwool Yangbaechu Kimchi (Brussels Sprout Kimchi)

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.

Prep 30min 0 4 servings

Noodles Medium

Hanoi-Style Chicken Pho (Pho Ga)

Chicken thighs simmered gently for 40 minutes make both the broth and the topping: once they pull apart easily, the meat is shredded along the grain and laid over the noodles. A hard bubble would cloud the stock, so the heat stays low throughout, and fish sauce is added only at the very end to keep its aroma. Onion and ginger charred dark on the outside give the stock a sweet, toasty depth. In the Hanoi manner, scallions and bean sprouts top the bowl, and in Hanoi pho ga is a common breakfast. Lime is squeezed in only at the table to keep its scent bright.

Prep 20min Cook 55min 4 servings

Asian Medium

Japanese Simmered Yellowtail and Daikon

Two calls decide this braise: how far the daikon is cooked before it meets the fish, and when you stop. Parboil the daikon until the edges turn translucent so the centers are already softening; that way the yellowtail isn't left simmering until it dries out while the daikon catches up. Scald the fish with hot water until the surface turns pale, pat it dry, and spoon the braising liquid over the skin as it cooks so it doesn't dry. Turn off the heat when the thickest piece reaches at least 63°C in the center, a chopstick slides into the daikon, and the liquid has cooked down by about half.

Prep 20min Cook 40min 4 servings