Recipes with ginger slices

236 recipes. Page 4 of 10

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Shime Saba (Vinegar-Cured Mackerel)

Salt first, vinegar second: the salt draws water out of the mackerel and firms it, and a short soak in rice vinegar with kombu turns the surface white while the center stays pink and rich. That pink center is how shime saba should look, which also means the fish is essentially raw. Vinegar and salt do not kill anisakis, so the recipe only works with fillets sold for raw eating with a parasite-control freezing history. Kept at 4°C or below from thawing to serving, it is eaten the day it is made, with perilla leaves and shredded ginger on the side.

🏠 Everyday

Prep 25min Cook 75min 2 servings

Rice Medium

Korean Cutlassfish Pot Rice

Chunks of cutlassfish (galchi), seasoned for ten minutes with soy sauce and ginger, sit on the very top of the pot as the rice cooks. After resting, the flesh falls apart at the touch of a paddle. The scallions are scattered over and everything is folded together with a light hand.

Prep 25min Cook 30min 4 servings

Stir-fry Medium

Korean Blue Crab Soy Stir-Fry

A light dusting of flour holds moisture in the cut crab and gives the sweet-salty soy glaze something to grip, and it ends up on your fingers as you work through the shells. Buy the crabs live and clean them just before cooking for firm, springy meat; frozen crab loses water as it thaws and turns soft.

🏠 Everyday

Prep 20min Cook 15min 2 servings

Drinks Easy

Sweet Pumpkin Rice Punch (Korean Kabocha Malt Drink)

Steamed kabocha mashed into the finished malt punch turns ordinary sikhye a deep golden orange and gives it noticeably more body. The base sweetness still comes from malted barley working on cooked rice during a long warm hold; the pumpkin adds weight and color rather than replacing that step. Thin slices of ginger steep with the rice, leaving a faint heat in the finish that stops the pumpkin from tasting cloying. Served cold with a few rice grains floating on top, it sits somewhere between a drink and a light dessert.

Prep 20min Cook 70min 4 servings

Grilled Easy

Korean Grilled Gizzard Shad

This is autumn gizzard shad, the fish whose grilling smell, as the Korean saying goes, could bring a runaway daughter-in-law back home. It is full of fine bones; scored every 0.5 cm on both sides, it grills soft enough to eat bones and all. The dip is minced ginger and cheongyang chili in soy sauce and vinegar.

Prep 15min Cook 12min 2 servings

Soups Medium

Korean Ginger Chicken Gomtang

A whole chicken takes the place of beef bones in this gomtang, and 20 g of ginger leaves a peppery edge on the clear, pale-yellow broth. Push the ginger much past that and it starts to taste bitter.

🏠 Everyday

Prep 20min Cook 70min 4 servings

Steamed Hard

Boiled Beef Knee Cartilage

Knee cartilage and tendon should come out chewy and springy. Cooked too long, they slump and start to melt. Slices about 0.7cm thick sit on blanched garlic chives with a ladle of warm broth poured around them, so it eats like a moist meat platter rather than a soup.

Prep 30min Cook 180min 3 servings

Kimchi Medium

Beet Kimchi

Beets cut into 2 cm cubes get dressed like kkakdugi, the cubed radish kimchi, but this batch is eaten fresh rather than fermented. Whatever is not served right away goes into a lidded container and straight into the fridge at 4°C or below rather than sitting out at room temperature. A kimchi meant for long fermentation needs its own tested ratios and instructions, not this one. The salted cubes are drained well first, because any water they carry thins the paste.

Prep 50min Cook 10min 4 servings

Noodles Hard

Kumamoto Tai Somen

A whole red sea bream braised in soy and sake sits in the middle of a large platter, ringed by coils of somen for five people to share. In Kumamoto it is a celebration platter, and pairing a fish with long noodles carried hopes for a lasting marriage and ties between two families. Mamihara in Yamato keeps the grand wedding form, with the noodles laid out like white waves, while Amakusa makes a practical version from the head and bones left after sashimi. The braising liquid combines light and dark soy sauce with akazake (red sake) and regular sake, so the fish comes out glossy and sweet-savory. The strained liquid is spooned over the noodles only at the table, keeping them from turning soft before serving.

Prep 25min Cook 30min 5 servings

Asian Hard

Japanese Braised Pork Belly with Boiled Eggs

Thick blocks of pork belly are simmered twice: first in plain water with ginger and scallion until the fat layer turns soft, then in a fresh soy sauce, mirin and sugar glaze that leaves a glossy brown film on the surface. Splitting the work this way lets the meat go tender before the seasoning has a chance to reduce too far. Boiled eggs cook in the glaze alongside the pork and come out stained brown, seasoned through the white.

Prep 20min Cook 90min 4 servings

Side dishes Medium

Yangnyeom Gejang (Korean Spicy Marinated Raw Crab)

Unlike soy-brined crab that sits for days, this version coats quartered raw crab in a thick chili paste and is ready after half a day in the fridge. Because the paste does not cook anything, the crab must be sold for raw consumption and stay at 4°C or below from cleaning through marinating.

🏠 Everyday

Prep 25min 0 4 servings

Rice Medium

Grilled Mackerel Rice Bowl

The mackerel has its pin bones pulled before grilling, so you can break it up with a spoon and stir it straight into the rice and onion soy sauce. A little minced ginger in the sauce keeps the oily fish tasting clean.

Prep 15min Cook 20min 2 servings

Stir-fry Medium

Korean Garlic Scape Chicken Breast Stir-fry

Garlic scapes are crisp with a slight chew, which gives lean chicken breast something to bite against. Oyster sauce and soy leave everything glossy.

🏠 Everyday

Prep 15min Cook 11min 2 servings

Drinks Medium

Korean Bellflower Root Pear Cooler

Deodeok, a Korean root with a bitter, earthy scent, is steeped gently with ginger and then lengthened with fresh pear juice and sparkling water. The root is only tapped until its fibers loosen, not smashed, and the water never goes past a gentle shimmer at the edges. Pear brings the sweetness that keeps the root flavor in the background.

Prep 20min Cook 12min 4 servings

Grilled Medium

Hokkaido Jingisukan Lamb Grill

On the domed jingisukan pan, lamb fat and juices run down the grooves into the bean sprouts, onions and squash ringing the edge. This Hokkaido style skips the marinade and dips the lamb after cooking in a soy-vinegar sauce made with grated apple, pear, garlic and ginger. The fattiest pieces cook first in the center, and their rendered fat coats the grooves so nothing sticks without added oil. Everyone eats as things cook, lifting off meat and vegetables as they are ready, with potatoes and squash taking the longest. Hokkaido began eating lamb when sheep were raised for wool in the Taisho era, and the dish is now cooked at home year-round and outdoors at spring blossom parties and summer barbecues.

Prep 30min Cook 20min 4 servings

Soups Hard

Gomtang (Slow-Simmered Ox Bone Beef Soup)

Brisket goes into the pot with the ox bones for five to six hours, and that makes gomtang meatier than seolleongtang, a soup built mostly on bone. The broth is left unseasoned; salt and pepper come to the table separately.

🏠 Everyday

Prep 60min Cook 360min 4 servings

Steamed Easy

Korean Jeju Style Pork Suyuk

The name comes from dombae, the Jeju word for cutting board, after the habit of slicing the boiled pork and serving it right on the board. Skin-on pork belly simmers gently in water seasoned with doenjang until the rind turns translucent and bouncy and the fat layers go soft enough to melt.

Prep 10min Cook 60min 4 servings

Kimchi Medium

Beet Water Kimchi

Even a small amount of beet stains the broth red. The radish portion is kept the larger one, since a jar where beet outweighs radish turns muddy and dark. Both are cut into the same thin, flat pieces so a spoonful picks up some of each. The liquid drawn out during salting is added to the jar rather than poured away. Pear juice brings sweetness, sliced garlic and ginger bring aroma, and a cooled rice-flour porridge gives the broth body. A good stir after adding the salt water keeps that porridge from settling on the bottom. It sits out for a day before moving to the fridge.

At least 1 day 30 min 4 servings

Noodles Medium

Taipiien (Kumamoto Glass Noodle Soup)

Glass noodles, shrimp, squid, pork, napa cabbage, and wood ear fill a clear chicken broth, finished with half a hard-boiled egg on top. The dish came from Fuzhou in China's Fujian province, where it was a celebration food, and reached Kumamoto by way of Nagasaki in the late Meiji era. Today it appears at Chinese restaurants and home tables in central Kumamoto as lunch, dinner, or a meal after drinking. The seafood is added only after the pork and firm vegetables have cooked, which keeps the shrimp and squid from turning rubbery. To keep the broth clear, the glass noodles are boiled and rinsed separately, warmed in the soup only at the end, and the heat is cut as soon as the sesame oil and scallion are added.

Prep 30min Cook 25min 2 servings

Asian Easy

Cantonese Steamed Fish

When the white fish comes out of the steamer, a heap of shredded scallion and ginger goes on top and oil heated until it shimmers is poured over it so the aromatics sizzle. In Cantonese cooking the fish is usually steamed whole; this version uses a fillet, which is easier to handle at home.

Prep 15min Cook 12min 2 servings

Rice Easy

Japanese Beef Bowl (Gyudon)

Thin-sliced beef and onion simmer briefly in soy sauce, mirin, sugar and ginger and go over rice with their broth, and the ginger leaves a sharp edge at the end of all that sweetness.

Prep 10min Cook 15min 2 servings

Stir-fry Easy

Korean Ginger Chicken Breast Stir-fry

A generous amount of finely shredded ginger gives mild chicken breast a sharp, warming smell. The cabbage and bell pepper are not cooked for long, so they still crunch.

🏠 Everyday

Prep 12min Cook 10min 2 servings

Drinks Easy

Korean Balloon Flower Ginger Tea

Bitter balloon flower root (doraji), hot ginger, then the sweetness of pear and jujube come through one after another in this simmered tea. Doraji, ginger and jujubes go first for 20 minutes; the pear joins only for the last five, and the heat goes off as it turns slightly translucent.

Prep 12min Cook 25min 2 servings

Grilled Medium

Sangayaki (Miso-Pounded Mackerel Grilled in Shells)

Boso Peninsula fishermen in Chiba used to carry namerou, mackerel chopped fine with miso, up into the hills in abalone shells and grill or steam it there, and sangayaki grew out of that habit. The fish and miso are chopped together until the paste is sticky enough to lift as one mass, then mixed with ginger, onion and green pepper. Each shell is topped with a shiso leaf and grilled until the mound puffs and turns opaque all the way through. It goes with rice or with drinks.

🍺 Bar Snacks

Prep 25min Cook 15min 5 servings