168 recipes. Page 2 of 7
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Drumettes have plenty of collagen around the bone, and fully cooked, the layer under the skin turns pleasantly sticky. The soy and honey glaze sets dark brown only in the last few minutes, after the oven is turned up, and it can tip into burnt fast, so stay by the oven.
Bomdong, a flat, open-leaf cabbage harvested from winter into early spring, has sweet, crunchy leaves that pair surprisingly well with strawberries. The link is a doenjang dressing: Korean soybean paste loosened with olive oil, lemon juice, and honey, salty and nutty without being heavy. Because doenjang varies a lot in saltiness from brand to brand, the dressing goes on in portions, tasted as you go. The leaves are torn by hand rather than cut to keep their natural shape, then dried well, since leftover water thins the dressing. Strawberries sit on top of the greens instead of in the dressing, which would make them weep juice, and walnuts and sesame add a toasty note that bridges the fruit and the paste.
The heat moves from the chili flakes into the honey during a 10-minute steep off the burner, not while it simmers. The pan comes off as soon as small bubbles show at the edge, before the honey boils down into a syrup too thick to drizzle once cool. Flakes left in keep making the honey hotter in the jar, while straining it warm holds the heat where it is. A splash of cider vinegar trims the sweetness, and the sauce is drizzled on pizza or fried chicken after cooking so the honey never meets direct heat and burns.
Each piece stands cut side up in a muffin tin, so a dark spiral of black sesame shows across the top. There is no croissant-style lamination: an enriched yeast dough kneaded with butter is spread with sesame paste and honey, rolled up and sliced.
Only honey sweetens this yaksik and no caramel goes in, so it stays lighter than the deep brown versions, with each glutinous rice grain still visible around the jujubes and chestnuts. Cinnamon and sesame oil carry the aroma, and soy sauce leaves a savory note between the sweet bites. The rice is steamed plain until no hard core remains, seasoned in a bowl, then steamed again, so set aside most of a day counting the 5-hour soak.
Roasted whole in the skin for a long time, sweet potatoes turn sticky and honey-like just under the skin. Pumpkin sweet potatoes (hobak-goguma) come out moister, and a day or two at room temperature before roasting makes them sweeter still. Butter, honey and cinnamon can go on top once they are done.
Baking soda and vinegar react in the batter and push this thick brown sugar cake high in its cloth-lined colander. In Kagoshima it is also called soda-gashi or fukurakan for that soda rise. It grew out of the Satsuma domain's Edo-period control of sugarcane and brown sugar, and was once eaten at harvest festivals and as a snack during farm work. Warm from the steamer it is fluffy; once cool it turns chewy.
Made at home with no flavoring or dye, banana milk comes out pale rather than the bright yellow of the bottled kind. Most of the sweetness depends on how ripe the bananas are, so ones with a few brown speckles work best. Blended with ice it drinks like a thick smoothie, while without ice it is thinner, closer to the bottled drink.
Drumsticks marinated in soy sauce, gochujang and honey roast in the oven. With bone running through a thick piece of meat, clear juices and skin color are not trusted as signs of doneness; a thermometer goes into the thickest part, away from the bone, and the center has to hold at 75°C or above for at least a minute.
Hot mustard whisked into a soy-vinegar dressing gives this salad a sinus-clearing kick, and julienned Korean pear cools it down with crisp sweetness. With seared beef round set on garlic chives and red cabbage, the plate eats lighter than most beef dishes. Round is a lean cut, seared hard over high heat so the outside darkens while the center stays pink. After a 5-minute rest, the beef is cut against the grain about 1 cm thick; sliced and left to cool, it toughens. The chives wilt the longer they sit in dressing, which makes the resting time the moment to prep the vegetables and dressing, with everything tossed just before serving.
Cold butter cubes turn to steam in a very hot oven and push the dough apart, so the sides split into visible flaky layers. In the United States they are split while fresh for butter and jam, or served the Southern way alongside fried chicken and gravy.
Butter-toasted bread stays crisp underneath while warm slices of injeolmi, a soft rice cake usually coated in roasted soybean powder, stretch on top, finished with more of that nutty powder and a thin line of honey. Too much honey soaks the bread. A thin drizzle, eaten right away, keeps the toast crisp underneath.
Boiled glutinous rice balls hold red bean paste inside and wear a dry, crumbly coat of roasted soybean powder mixed with sugar. Each ball gets a very thin brush of honey before it is rolled, so the powder clings evenly and the outside picks up a faint sweetness.
Misutgaru, a Korean powder of roasted mixed grains, is blended with ripe banana, so the sweetness of the fruit sits on top of a toasty, grainy base. A spoonful of peanut butter makes it nuttier, and blending in ice leaves it thick and cold.
The texture comes down to pounding the peeled deodeok root flat with a mallet or rolling pin. Once the fibers loosen, the gochujang paste seeps into the gaps, and the grilled root chews pleasantly instead of turning stringy. Honey in the paste scorches quickly, and medium heat with a close eye on the color keeps it from burning.
Crisp, honey-sweet chamoe (yellow Korean melon) and cucumber make a cold summer salad dressed with ground perilla seeds. The perilla powder thickens the lemon dressing and gives it a nutty, almost toasty depth, a flavor Koreans know from perilla noodle soups. Shredded perilla leaves go in last for a second, fresher layer of the same plant, and the melon tastes sweeter the colder it is.
Portuguese missionaries brought this sponge to Nagasaki in the 16th century, and Japan turned it into a cake of its own. There is no baking powder: the rise comes entirely from eggs whipped for a long time, which gives a fine, even crumb that springs back slowly when pressed.
Balls of yeast dough are fried bare, with no batter, then brushed with warm honey while still hot and rolled in chopped peanuts. This is a local snack from Tongyeong. Swapping the honey for rice syrup softens the sweetness and brings it closer to traditional Korean confections.
Roasted soybean powder, black sesame and pine nut powder are bound with honey alone and pressed into a carved dasik mold. No heat is used at any point. A piece holds firm for a moment, then loosens as it warms in the mouth, releasing a nutty, toasty smell, and its mild sweetness sits well beside bitter green tea.
Raw beet, apple and carrot are blended whole with water and drunk unstrained, pulp and all, which makes it thick. Apple and lemon cover much of the beet's earthy taste, which is why the honey goes in only after tasting, and only if needed.
Under foil in a 180°C oven, the ribs first cook through and soften, then come uncovered at higher heat so the soy and honey glaze turns glossy. Splitting it into two stages tenderizes the meat near the bone before the surface has a chance to burn.
Charred until deep brown, Korean daepa (a thick green onion similar to a leek) loses its sharp bite and turns soft and sweet inside. With tender potatoes and a dressing of doenjang, lemon juice, and honey, it makes a salty, earthy potato salad with no mayonnaise in sight.
Added in a lump, chestnut paste leaves dense streaks through the crumb, so it is loosened with a little milk first and then mixed evenly through the batter. Any bite of the moist center tastes of chestnut and honey. The batter is chilled before baking, and when it meets a hot oven the middle shoots up into the signature hump.
There is no gochujang in this sauce. Lemon juice, honey, and soy sauce boil until glossy, the twice-fried thigh pieces go in, and the tossing is over within 20 seconds. What stays afterward is the black pepper from the marinade.