689 recipes. Page 8 of 29
As an Amazon Associate, we may earn from qualifying purchases.
Fermented skate, boiled pork belly, and aged kimchi are laid side by side, then stacked one piece of each into a single bite. Keeping them in separate rows instead of piling them together shows at a glance what is left, which makes pairing them up easy. The pork is sliced an even 0.5 cm thick so a stack of all three still fits in one mouthful.
Shucked clams and thick-cut scallion simmer briefly in miso broth, and the whole pot, liquid included, is poured over hot rice to be eaten while the broth runs between the grains. In the Edo period, Fukagawa was a tidal fishing settlement full of clams, and vendors sold the meat already out of the shell, so fishers could cook it fast and eat between jobs.
Big 5 cm lengths of green onion carry as much weight as the meat in this soy-glazed pork neck. Kept apart from the onion, they go in only once the sauce has turned glossy on the pork, so their edges soften while the centers keep their shape.
Without the tripe of sundae-gopchang-bokkeum, this stir-fry leans on cabbage, onion, and scallion for a lighter plate. The vegetables are cut thick so they still have bite after cooking, and soy sauce in the gochujang glaze makes it as salty as it is spicy.
Pork jowl goes into the pan with no oil at all. Its own fat runs out within moments, and the doenjang marinade sizzles in it and browns onto the meat. The doenjang starts at a single tablespoon and goes up only after tasting.
Oyster and shiitake mushrooms go straight into boiling water, and after about four minutes the broth turns light brown; soup soy sauce and salt do the seasoning. Cubed tofu is slid in at the edge of the pot and never stirred, which keeps its corners sharp.
Shredded cabbage and drained tuna are bound with an egg batter and fried as several small, thin rounds instead of one large pancake. Small rounds lose moisture quickly: the rims crisp fast, and they are easier to turn.
Pork shoulder is marinated in gochujang, stir-fried with onion and simmered in rice-rinsing water for ten minutes before the deodeok and oyster mushrooms go in, because the root's aroma fades the longer it boils. Leftovers thicken overnight; add a splash of water or rice water when reheating.
Drumettes, potato and onion all go into the pot raw with the gochujang sauce and braise under a lid, with no searing or frying beforehand. As they cook, the meat around the bone turns firm and chewy and holds on to the thickening sauce. With a little extra time, browning the drumettes in a pan first deepens the color and flavor.
In Kagawa, fresh udon goes straight into the loach and miso soup, so it eats as both soup and a bowl of noodles, with burdock, eggplant, taro and fried tofu in the pot too. The loach is never self-caught: only farmed fish that a licensed supplier has professionally purged.
Despite a name linked to the liquid that tofu and vegetables release, this simmer from central and eastern Tottori ends with only a shallow layer of broth in the pot. Chicken thigh, firm tofu, burdock, carrot, shiitake, fried tofu pouch, konjac, and Japanese leek cook together in a small amount of soy-seasoned dashi, and the pieces are plated whole rather than ladled like soup.
The sprouts get no chili and no soy sauce; jayeom does the seasoning. This traditionally made salt has more savory depth than refined salt. It goes on before the other seasonings so it can reach the thick stems.
Eggplant and ground pork are stir-fried in green onion oil, then piled, oil and all, on top of the soaked rice, so the eggplant cooks with the rice while soaking up the pork fat and onion aroma. Cut it thick, about 1.5 cm, and pull it off the heat before it goes limp, or it collapses once the rice is done. Soy sauce splashed onto the hot edge of the pan adds a slightly smoky note.
A small amount of curry powder in the gochujang marinade is the Chuncheon touch. No water goes into the pan; the cabbage, torn into large pieces, releases enough to turn the marinade into a sauce. When the chicken is gone, rice is fried in whatever sauce is left.
As the liquid reduces, starch from the rice cakes thickens the sauce into a glossy film on the cakes and fish cake. Stir in only half the seasoning paste at first and add the rest as you taste. Boiled eggs, sundae, or fried snacks alongside make it the full market-stall spread.
Green onion cut into thick 5 cm lengths cooks beside the pork jowl, left mostly alone and then charred lightly over high heat at the end. The pork gets only 15 minutes in the soy marinade; past 20, the salt works too far into the meat.
Botan means peony, and the name comes from the way thin slices of wild boar are fanned out on the platter like petals. The meat cooks with burdock and taro in a broth of mixed red and white miso, and the sansho pepper stays out of the pot, sprinkled over each bowl instead.
Ground perilla seed and the starch from potatoes thicken this stew on their own, leaving a broth that coats a spoon with no extra thickener. Dumping all the perilla powder at once is the usual mistake, since it clumps and scorches on the bottom. Stirring it in a little at a time avoids both.
Half the pleasure is digging out the meat lodged between the vertebrae and cartilage, which after an hour's simmer comes away with no effort. The broth is seasoned with a spoonful of doenjang plus chili flakes and soy sauce. It works as a companion to soju or as a meal, with the broth spooned over rice.
Surf clams simmered with radish make a clear, briny stock, and rehydrated miyeok seaweed unfurls in it to add its own quiet ocean flavor. Dongjuk look much like Manila clams but give a deeper broth, so no separate stock is needed. Seasoning stays light, just soup soy sauce and garlic, letting the shellfish lead. It suits a slow morning or any time a light, warm bowl sounds right.
Dark soy turns this Chinese braised beef shank deep brown, and the meat is chilled until set in its own liquid before being sliced thin across the grain, with only two star anise in the pot so the spice never buries the beef.
Young perilla shoots have tender stems and an even stronger herbal scent than the mature leaves. The 40-second blanch is short on purpose to protect that aroma, and a doenjang dressing with perilla oil, pressed from the same plant's seeds, layers the scent instead of covering it.
The eggplant goes into a very hot pan, spread out in one layer and browned only lightly on the outside. Left over low heat, it soaks up oil and turns heavy. Once seared, it is pushed to one side, ground pork and garlic are fried in the space beside it, and both are glazed together with soy sauce and sugar.
Deodeok root and thin bulgogi beef share one sweet-spicy gochujang sauce, but not at the same moment. Two thirds of it marinates the beef for just 10 minutes, short enough that the meat does not turn too salty, and the rest goes straight onto the deodeok later in the pan. The root is pounded lightly to loosen its fibers, yet left thick enough to hold together when tossed.