689 recipes. Page 10 of 29
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Beaten egg poured in a thin stream turns into silky floating ribbons on a clear chicken broth, the signature look of this Korean-Chinese noodle soup. Tip it in all at once and it sets into large curds instead. Chicken breast pulled into fine threads tangles with the noodles rather than sitting apart in chunks, and seasoning stays light, just soy sauce and pepper with a few drops of sesame oil.
These slim, finger-length Filipino pork spring rolls turn up at birthday parties, holiday tables, and town fiestas. They fry twice, first in lower heat and then in hotter oil, and that second round keeps them crisp long after they cool. Whole trays can be fried before a party and stacked up to wait.
Every butterbur stem has to be peeled end to end, because the outer skin is a layer of tough strings. Some bitterness survives blanching; the stems are dressed with doenjang and ground perilla seeds, and if the bitterness is too much, more perilla powder goes in.
The oysters go on only after the rice has absorbed nearly all its water, and they cook in the five-minute rest and nothing more. Added at the start, they would shrink and lose their sweetness. The rice itself is unseasoned; everyone stirs in their own soy, chili flake, scallion and sesame oil sauce.
Pressed dry and broken up by hand into a mix of large curds and fine crumbs, the tofu is cooked over high heat with only occasional turning until the edges turn lightly golden and the crumbles are loose and fluffy. Seasoned simply with soy sauce and sesame oil, it works spooned over rice or packed in a lunch box, since there is no sauce to leak.
Cut thin across the bones, each strip of LA galbi carries a row of small bone sections. It goes into a pear juice and soy marinade, and given a night in the fridge, the seasoning reaches the meat between the bones.
There is no dough: buckwheat flour is scattered straight into simmering anchovy broth and cooks into small lumps that hold the liquid. Leftovers firm up as they cool, and cut small and browned in a dry pan they are good all over again.
Tofu, kimchi, chili flakes, green onion and anchovy stock: that is the whole list, so the broth tastes mostly of however sour the kimchi has become.
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.
Jeju-style pork noodle soup usually means a dense, milky bone stock; this version simmers 500 g of pork bones for at least an hour and aims for a lighter, relatively clear broth instead. Soaking and blanching the bones first, plus a spoonful of doenjang in the pot, keeps porky off-notes down.
Red soybean miso, aged from a soybean koji, gives this Aichi stew a dark broth with deep savoriness, a little acidity, and a faint astringency. Also called misoni, it grew out of the soybean miso tradition best known through Hatcho miso. Every household loads the pot with daikon, carrot, burdock, taro, konnyaku, and fried tofu, but some keep plenty of broth and eat it like a hot pot while others cook it down to a thicker simmer.
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.
The rice has to hit the pan while the eggs are still soft and half set. Then each grain picks up a thin coat of egg, and what you get is evenly yellow fried rice rather than rice with lumps of scramble in it.
Pork shoulder has enough fat running through it that a fast, very hot stir-fry in gochujang marinade does not dry it out. Color is a poor guide to doneness, though, and a thermometer should show the thickest piece at 75°C or higher for more than a minute.
Seasoned with doenjang instead of gochujang, this pork neck tastes savory and fermented rather than hot or sweet. The basting portion of the marinade is set aside before any of it touches raw meat. At 1.5 cm thick, the slices can look browned well before the center is done, and a thermometer makes the final call.
The dried pollock strips soak in cold water for only five minutes. Any longer and the savory flavor leaches out while the flesh goes soft. Toasted in sesame oil and simmered with bean sprouts for fifteen minutes, they turn the broth faintly milky, and a spoonful of doenjang makes a heavier version.
No doenjang or gochujang here; salted shrimp does the seasoning. Its saltiness varies by jar, which is why only one tablespoon goes in at first and the remaining half is added at the end to taste. The base is rice-rinsing water with potato boiled in it for eight minutes, and chili flakes and cheongyang pepper turn it red and sharp.
The sea bream is steamed whole and goes to the table that way, which is why the dish turns up at holiday meals and when guests come. Soy sauce never touches the fish before steaming; it is heated, mixed with the juices that collect on the plate, and spooned over at the end.
Thin somyeon in milky beef bone broth, the kind simmered for hours until opaque, picks up the broth's heavy, gelatinous body with every slurp. Store-bought gomtang broth works fine and saves a day of boiling bones. Seasoning stays at salt and black pepper so nothing interrupts the long-simmered flavor, and sliced green onion cuts through the richness. Squeezing the rinsed noodles dry keeps the broth from thinning, and already-cooked noodles only take a brief dip in the hot broth to warm through, because a long soak turns them soft. A few thin slices of boiled beef add lean, meaty chew against the rich soup, and bowls warmed in advance keep it hot after serving.
The sea bass is steamed whole and comes to the table head to tail on one plate, and you pull the flakes away with chopsticks. The soy and sugar sauce is poured on lightly enough that the fish still tastes of itself, and smoking oil goes over a pile of shredded scallion at the end.
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.
Rice, egg and sesame oil are nearly all there is, so the flavor is gentle. Seasoning stays light, just soup soy sauce and salt, so nothing covers the sesame oil, and the egg sits in the porridge as soft, thin ribbons.
The sourer the kimchi, the better this turns out. It fries with the pork for a good while, until it deepens to a dark red and picks up the taste of the meat.
The octopus is already cooked, so all the pan has to do is reduce the gochujang sauce onto it. Over high heat, it is done the moment the sauce darkens at the edges and turns glossy.