Recipes with green onion

689 recipes. Page 13 of 29

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Korean Spicy Gangwon Knife-Cut Noodles

Gochujang and doenjang dissolved together into anchovy-kelp stock give this Gangwon-style knife-cut noodle soup its red, fiery broth. It comes from the province's mountainous interior, where it warmed workers through the cold seasons. The chili paste brings rounded sweetness and heat, the soybean paste an earthy depth, and an extra spoon of gochugaru sharpens the finish. Potato breaks down at the edges as it simmers, thickening the soup with no added starch, so the noodles end up in something closer to a stew than a clear broth. Fresh noodles need constant stirring for the first 30 seconds or their starch clumps, and after that a steady medium heat with the odd scrape of the bottom keeps the thick broth from catching or reducing too far.

Prep 15min Cook 20min 2 servings

Asian Medium

Yanagawa Nabe (Loach, Burdock, and Egg Hot Pot)

Boned, opened loach and thin shavings of burdock simmer in sweet soy-seasoned dashi in a shallow pan, then beaten egg is poured over to bind it all softly. Unlike marunabe, which cooks the fish whole, this Tokyo hot pot uses split loach, and the burdock goes in first to give the broth its earthy flavor. A sprinkle of sansho pepper goes on just before eating.

Prep 20min Cook 20min 4 servings

Side dishes Medium

Siraegi Namul Muchim

Siraegi, dried radish greens soaked back to softness, still carry a tough outer skin on their thick stems, and peeling it off stem by stem is what makes them pleasant to chew. The greens are tossed with doenjang (Korean soybean paste) and perilla oil first, then braised in a splash of water so the paste works its way into the stems. Ground perilla seed added at the very end blends with the remaining liquid and leaves a creamy sheen on the surface.

🏠 Everyday

Prep 20min Cook 20min 4 servings

Rice Medium

Daegu-style Spicy Chinese Rice Bowl

Daegu's junghwa bibimbap, a Chinese-Korean rice bowl, piles pork, squid, shrimp, and cabbage, stir-fried over high heat until no loose liquid is left, onto rice and tops it with a runny-yolked fried egg. Once the burner is on high there is no time to stop, and the chili powder, oyster sauce, soy sauce, and garlic are measured out beforehand.

Prep 15min Cook 15min 2 servings

Stir-fry Medium

Korean Spicy Gochujang Bulgogi

With 700 g of pork neck cooked in one go, there is enough for four people to wrap in lettuce. Gochugaru goes in alongside the gochujang, adding a drier, more powdery heat on top of the paste's.

🏠 Everyday

Prep 20min Cook 14min 4 servings

Grilled Medium

Korean Grilled Sea Snail with Gochujang

Sliced sora, a Korean sea snail, stays chewy, with the gochujang sauce cooked right down onto it and no liquid left in the pan. A weak flame lets water pool and turns it into a stir-fry, so the pan goes on high. Trim off the tough innard end while slicing.

Prep 20min Cook 10min 4 servings

Soups Easy

Korean Bok Choy Soybean Paste Soup

Bok choy turns up more often in Chinese cooking, yet it suits doenjang soup well. It sits in supermarkets all year, which makes it a handy replacement when there is no napa cabbage, and zucchini and tofu fill out the bowl alongside it.

🏠 Everyday

Prep 15min Cook 18min 4 servings

Stews Medium

Korean Godeungeo Mu Jjigae (Mackerel Radish Stew)

A thick layer of radish, 350 g, lines the bottom of the pot and boils for ten minutes before the mackerel is laid on top. The radish soaks up the fish broth, and it goes over rice together with the little broth that is left.

Prep 20min Cook 35min 4 servings

Steamed Easy

Korean Steamed Flounder (Whole Flatfish with Soy Garlic Sauce)

Steaming instead of braising keeps this flounder milder and moister than the spicy simmered versions. The fish sits on sliced onion in a rimmed heatproof dish, where the soy sauce, rice wine and juices from the fish collect underneath as a ready-made sauce.

Prep 15min Cook 20min 2 servings

Noodles Easy

Japaguri (Two-Pack Instant Noodle Mashup)

Japaguri, known abroad as ram-don since a film introduced it to international audiences, cooks a black bean sauce instant noodle and a spicy one together so the roasted-bean sweetness runs straight into chili heat. Onion and green onion fried in oil first lay down a sweet, savory base. Only half the spicy seasoning is added, enough heat without burying the jjajang flavor, and that packet is also the dial for anyone who wants more fire. Once the noodles are about 80 percent cooked, all but roughly 120 ml of the water is poured off: leave more and the sauce tastes thin, leave less and it turns stiff. The pot comes off the heat when the sauce clings glossily to every strand.

⚡ 20-Minute Recipes

Prep 5min Cook 10min 2 servings

Asian Medium

Chinese Crispy Chicken with Scallion Soy Dressing

Twice-fried chicken thigh in a potato starch coating is sliced onto torn lettuce and buried under sliced scallion and cheongyang chili, a sharp Korean green chili. The sauce, equal parts soy sauce and vinegar with sugar, is poured over just before eating.

Prep 20min Cook 15min 2 servings

Side dishes Easy

Korean Seasoned Mung Bean Sprouts

Bean sprouts go limp if they linger in water that is barely simmering. The pot needs a hard boil, and the sprouts come out the moment their stems turn translucent, under 30 seconds, straight into cold water. Green onion and sesame seeds are not tossed in but scattered over the top once the sprouts are in the bowl.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 5min Cook 5min 4 servings

Rice Easy

Thai Fried Rice

Fish sauce and oyster sauce do all the seasoning, which gives the rice a briny savoriness quite unlike a soy-based fried rice. Shrimp, egg, and onion are about all that goes in, and in Thailand the shrimp is often swapped for chicken or crab, or dropped so the egg carries the dish alone.

Prep 12min Cook 10min 2 servings

Stir-fry Easy

Korean Gochujang Pork Bulgogi

Maesil-cheong (green plum syrup) in the marinade gives this gochujang pork neck an unusually tart finish. Perilla leaves, barely cooked, are mixed through the meat.

🏠 Everyday

Prep 15min Cook 10min 2 servings

Grilled Medium

Korean Grilled Beef Plate Rib

Udae galbi, thick plate-shaped beef ribs on the bone, carries more fat than ordinary galbi. Lightly scored and marinated in pear juice and soy sauce for at least 30 minutes, the ribs are browned dark over medium-high heat, then brushed with thin coats of marinade at medium. Doneness is checked by pressing the meat beside the bone: little or no red juice means it is ready.

Prep 25min Cook 20min 2 servings

Soups Easy

Korean Mung Bean Jelly Soup

Mung bean jelly, set from mung bean starch, slips off chopsticks and gives a slight bounce when bitten. Here it is cut into thick strips and simmered for just three minutes in clear beef brisket broth, then topped with threads of egg and crumbled laver.

🏠 Everyday

Prep 10min Cook 15min 2 servings

Stews Easy

Korean Whelk Stew (Spicy Canned Whelk & Cabbage Pot)

Canned whelks need almost no prep: drain them and halve the large pieces. The meat is already cooked, and it goes in only after the cabbage and onion are tender, just to heat through for three minutes at most.

Prep 12min Cook 18min 2 servings

Steamed Easy

Gochugaru-Braised Flounder with Radish

Shallow scores on both sides of the flounder let the chili broth seep in, so even this thin fish is evenly seasoned. When the flesh turns white and flakes easily, it is served with the radish and plenty of the red broth.

Prep 15min Cook 25min 2 servings

Noodles Medium

Korean Spicy Seafood Noodle Soup

Scallion-infused oil, a hot wok and a quick toss of chili flakes give this red seafood soup its smoky, spicy base. The flakes stay in the oil only briefly, since even a little scorching leaves the whole pot bitter. Chicken stock carries the broth while squid and mussels add their own savoriness, and soy sauce ties the seasoning together and darkens the soup to a reddish brown. Wilted cabbage and onion soften the heat with sweetness. Seafood toughens with long boiling, so once the broth comes up to a boil it is ladled straight over chewy wheat noodles cooked in a separate pot.

Prep 20min Cook 20min 2 servings

Rice Easy

Thai Chicken Fried Rice

Sold from morning to night at Thai street stalls and restaurants, this chicken fried rice keeps its seasoning short: fish sauce, oyster sauce, and a little sugar. The diced chicken thigh goes into a very hot wok first, spread in a single layer to brown. At the table, fish sauce, dried chili flakes, sugar, and vinegar are always within reach, and each diner reseasons their own plate.

Prep 12min Cook 10min 2 servings

Stir-fry Easy

Korean Gochujang Fish Cake Stir-fry

Done right, the gochujang sauce does not pool in the pan but clings to every piece of fish cake with a shine. The square fish cakes are dipped briefly in boiling water first to rinse off their surface oil.

🏠 Everyday 🍱 Lunchbox

Prep 12min Cook 10min 2 servings

Grilled Medium

Korean Ureok Doenjang Gui (Doenjang Grilled Rockfish)

Doenjang, Korean fermented soybean paste, gets mixed with a little gochujang, garlic and honey and spread over rockfish fillets in a coat thin enough to see the flesh through. Any thicker and the paste and honey burn before the fish is done. Laying the fillet skin side down and leaving it alone keeps it from curling.

Prep 20min Cook 18min 2 servings

Soups Hard

Korean Loach Soup (Blended Loach and Dried Radish Greens Tonic)

Whole loach are boiled, ground fine and pushed through a sieve to leave the bones and skin behind, and that broth simmers with siraegi (dried radish greens) until perilla seed powder thickens it. A pinch of sansho pepper at the table leaves a light tingle on the tongue.

🏠 Everyday

Prep 30min Cook 45min 4 servings

Stews Easy

Korean Thistle Herb Soybean Paste Stew

The young leaves of the Korean thistle, a plant in the daisy family, are what goes by the name gondeure. No chili here, and only 1.5 tablespoons of doenjang, keeping the bitter, nutty scent of the greens in front. Once the gondeure is in, the heat comes down to a gentle simmer.

Prep 15min Cook 20min 2 servings