689 recipes. Page 23 of 29
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Eelpout is so soft that a spoon breaks it apart, and the pot is gently shaken rather than stirred while it simmers. Gelatin from the fish gives the clear broth a slight body. On the east coast of Gangwon and North Gyeongsang it is a winter dish, served at harbor restaurants in earthenware bowls.
Once the 400 g of sundae is in, the pot stays on low heat for six minutes and gets stirred as little as possible. A hard boil splits the sausage casings and lets the filling spill out. Cabbage is cooked in the beef bone broth beforehand, and perilla seed powder stirred in at the end thickens it.
Pollock roe is loosened with egg and water, spread thinly over slabs of firm tofu, and steamed until it sets like a soft savory custard. Firm tofu holds its shape in the steamer, and pressing out only the excess water, leaving the surface moist, keeps the slabs from cracking. Green onion and red chili go on near the end so their color stays bright.
Square fish cake sheets are blanched for 20 seconds before frying to shed surface oil, which lets the gochujang glaze cling more cleanly. No water is added; the onion goes in first, and the moisture it gives off loosens the sauce on the pan floor.
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.
Ground pork fried with chili flakes in sesame oil makes the red oil that sets the flavor, and clams add a clean, briny note. Brought to the table in its earthenware pot (ttukbaegi), it keeps bubbling for a good while.
Thick-cut onion and green onion line the pot so the squid sits above the bottom while a gochujang and chili-flake sauce steams it from the top. Gochujang gives a thick heat that clings to each piece, and the flakes add a sharper spiciness over it. Compared with stir-fried squid, there is no oil, and the moisture the vegetables release loosens the sauce enough to spoon over rice. Because squid toughens quickly, the whole cook stays around ten minutes, ending when the flesh turns opaque and the edges curl slightly. Cutting the vegetables thick and spreading the squid out without overlapping pieces is what lets both finish properly in that short window.
Doenjang (Korean fermented soybean paste) does most of the seasoning, with only a little gochujang, so the pork comes out savory and salty rather than hot. The crown daisy goes in after the meat is cooked and comes off the heat just as the leaves wilt, keeping its slightly bitter scent.
Gochujang, chili flakes and soy sauce dissolve into beef bone broth, turning the pot red and heavy. Napa cabbage, onion and oyster mushrooms line the bottom with the intestine and tripe piled on top, and as the vegetables soften underneath they sweeten the broth.
Turnip turns translucent as it cooks and gives the kelp stock a quiet sweetness. There is no meat or anchovy; oyster mushrooms and tofu fill out the pot. Once the perilla seed powder is stirred in, it gets about two minutes over low heat.
Radish and squid cook at very different speeds, so the radish half-moons simmer in soy broth until nearly tender before the squid rings go in for a brief final braise. Chili flakes and gochujang give a clean, peppery heat, while the radish softens it with its own sweetness. What's left in the pan is a small amount of thick, spicy sauce that tastes of both squid and radish, good spooned over rice.
The bean sprouts are not pulled after 30 seconds but cooked through, which makes this a soft stir-fry rather than a crunchy one. The oyster mushrooms are torn along the grain instead of cut, and the seasoning is soup soy sauce and salt.
Only chili flakes and soup soy sauce season the beef bone broth in this Seoul version, with no gochujang, so it turns red yet stays clear and sharp. The intestines simmer alone for about 12 minutes to release their rich, fatty filling before cabbage, onion, and oyster mushrooms go in and soak it up. The style traces back to the gopchang alleys of Euljiro and Majang-dong in Seoul, and a pot like this is usually shared over soju, with perilla leaves added at the end for fragrance.
Taro stem that has not been boiled long enough leaves a prickly, itchy feeling in the throat. So this autumn stew uses thoroughly boiled stems, soaked in cold water and rinsed several times to take off the slippery coating before they go in. The broth is beef and doenjang, thickened with ground perilla seed.
Ground perilla seeds (deulkkae-garu) thicken the soy braising liquid into a creamy, nutty sauce, a world away from the red, spicy versions of Korean braised tofu. Searing the tofu on both sides first firms the surface so the sauce coats it thickly and the slices hold their shape. Green onion and a few drops of sesame oil at the very end lift the earthy perilla flavor. Perilla powder is sold at Korean grocers and is not the same thing as sesame.
The eggs are cooked only about 70 percent of the way, set aside, and folded back in at the end, which keeps the curds soft. Tomatoes cut a little larger than bite size can release their juice without collapsing right away.
When there is soaked gosari (bracken fern) left over from making holiday namul, it gets fried with beef in sesame oil and turned into a doenjang soup. The bracken keeps its chew even after a long simmer, which makes it a sturdy thing to find in a bowl of soup.
Burdock, which stays firm, and potato, which crumbles at the edges, share the pot, but the potato goes in only after the burdock has had seven minutes on its own. Added together, the potatoes would be mush by the time the burdock softened. Oyster mushrooms join them and there is no meat; the broth is anchovy-kelp stock with perilla seed powder stirred in.
Layered with well-aged kimchi and left to simmer a long time, the kimchi goes soft right down to the stems and the pork shoulder, streaked with fat, pulls apart with chopsticks.
It starts in perilla oil and finishes with ground perilla seed, so that toasty perilla aroma shows up twice. Taro stems are long and stringy by nature; even after soaking up the soy broth and going soft, you can still feel the fibers when you chew.
With oysters and big cubes of tofu in a clear kelp broth, the salt from the oysters seasons the soup more than you might expect. So the salt goes in only after the oysters, a taste at a time.
A can of tuna stands in for meat and gives the doenjang broth its savory depth, with plenty of ugeoji, blanched outer napa cabbage leaves. Use only half the oil from the can; all of it makes the broth greasy.
Served cold and thinly sliced, pyeonyuk has a firmer, cleaner bite than warm boiled pork. Pork shank simmers with ginger, garlic, and whole peppercorns to take away any gamey smell, then gets rolled tightly in plastic wrap while still warm and chilled for at least 2 hours so it holds a neat shape. Slices are dipped in salted fermented shrimp, a classic starter for holiday tables and guests.
Three full tablespoons of ground perilla seed turn the broth thick and creamy. Even pre-boiled taro stems have a tough outer layer to peel, and the thick ones are split lengthwise; prepared that way they bend softly and keep a little chew.