Recipes with chili flakes

480 recipes. Page 11 of 20

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Swiss Chard Kimchi

Swiss chard has two textures in one leaf: thick, crunchy stems and soft greens that wilt fast. The stems go into the brine first and the leaves join later; salted together, the leaves turn mushy before the stems are seasoned. Firm, thick-stemmed bunches keep their crunch longest after salting. The paste is built on cooled glutinous rice porridge with plum syrup for a soft sweetness, and half a day on the counter before chilling helps it ripen.

At least 45 min 4 servings

Noodles Hard

Korean Aged Kimchi Mackerel Bibim Noodles

Pan-fried mackerel and stir-fried mukeunji, kimchi aged until deeply sour, turn a bowl of spicy mixed noodles into something closer to a full meal. Salting the fish and blotting away the liquid it releases keeps the fishy smell down.

Prep 25min Cook 15min 2 servings

Salads Easy

Korean Fresh Lettuce Geotjeori

Torn lettuce gets a thin, glossy coat of red chili dressing seconds before it reaches the table, usually beside grilled pork belly or other grilled meat. The dressing rests for about a minute first, long enough for the chili flakes to soften and lose their dusty taste. Geotjeori is a fresh, unaged kimchi-style salad, and it does not hold: left to sit, the leaves wilt and liquid gathers in the bowl. When the dressing tastes thin, drying the lettuce matters more than adjusting the sauce: the usual cause is water trapped between the leaves rather than too little seasoning. Thin slices of onion add a sharp edge against the mild bitterness of the leaves. Plum syrup gives a fruitier, subtler sweetness than sugar, and vinegar tempers the chili heat.

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Prep 10min 0 2 servings

Side dishes Easy

Korean Braised Perilla Leaves

Each braised perilla leaf is peeled off the stack and wrapped around a bite of rice. The leaves are stacked five or six at a time with sauce spooned between the layers and braised gently, so every leaf, wilted and soft, is seasoned evenly.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 10min 4 servings

Rice Medium

Korean Spicy Stir-Fried Octopus Rice Bowl

Two cheongyang chilies and a tablespoon of chili flakes make this properly hot. The octopus is tipped over the rice with all the loose sauce left in the pan, and bean sprouts can go down on the rice first for a crunchy layer underneath.

Prep 15min Cook 10min 2 servings

Stir-fry Easy

Korean Oyster Water Parsley Stir-fry

Briny fresh oysters go into the pan with minari (Korean water parsley), a strongly grassy herb, and are stir-fried with chili flakes and soup soy sauce for a little heat. The oysters are barely cooked, so they stay plump.

🏠 Everyday

Prep 15min Cook 8min 2 servings

Grilled Medium

Korean Spicy Glazed Tongue Sole

On a flat, thin fish like tongue sole, the chili marinade sits evenly on the surface and seasons the flesh quickly. Maesil cheong, a green plum syrup, takes the pasty edge off the gochujang and, with the sugar, caramelizes into a glossy brown coating.

Prep 20min Cook 14min 2 servings

Soups Easy

Honghap-tang (Korean Mussel Garlic Broth)

Mussels simmered in their shells give off a briny, sweet liquor that becomes the soup. At the drinking table the broth is sipped between glasses, and the mussels are fished out and dipped in chogochujang, a sweet-sour chili sauce. Plump winter mussels make the sweetest broth.

🏠 Everyday

Prep 10min Cook 15min 2 servings

Stews Medium

Korean Hairtail & Fernbrake Stew

Boiled bracken goes in first and the hairtail pieces are laid over it without overlapping. The fish is never turned; spooning broth over it keeps the flesh from breaking. Only a shallow layer of broth is left at the end.

Prep 20min Cook 30min 4 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

Kimchi Easy

Korean Green Chili Kimchi

Thick-skinned green chilies hold their crunch through salting and a short ferment, and the heat concentrated around the seeds bursts out when you bite down. Only about half the seeds are shaken out, and the pods are best eaten within 2 to 3 days while still crisp.

Prep 25min 0 4 servings

Noodles Medium

Korean Ojingeo Ssamjang Bibim Myeon (Squid Ssamjang Mixed Noodles)

Ssamjang, the thick soybean and chili paste served with Korean lettuce wraps, forms the base of this sauce instead of plain gochujang. Resting the sauce for about ten minutes before tossing softens the heavy note of the ssamjang. Squid rings blanched for just forty seconds stay springy against the medium wheat noodles, and gochugaru, vinegar, and syrup add heat, tang, and sweetness. The cooked noodles are rubbed under cold water to strip their surface starch so they do not stick together. Julienned perilla leaves and paper-thin onion on top bring an herbal scent and a sharp crunch.

Prep 20min Cook 15min 4 servings

Salads Easy

Korean Seasoned Glasswort Salad

Glasswort grows near tidal flats and its thin stems already taste salty, which leaves the seasoning to chili flakes, vinegar, plum syrup and sesame oil with no added salt. The stems pop when bitten, and keeping that snap explains the 10-second blanch and the plunge into cold water right after. Mixing it for too long makes the stems go limp and leaves water on the plate. For that reason the chili flakes are soaked in the vinegar and plum syrup first, and a quick toss then coats the greens. Paper-thin onion adds a little sweetness, and the fruity plum syrup rounds off the vinegar's sharpness.

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Prep 8min Cook 1min 4 servings

Side dishes Easy

Korean Seasoned Perilla Leaf Banchan

Raw perilla leaves keep their rough texture and sharp green aroma here, because the soy and chili seasoning is brushed on with no cooking at all. The braised version is soft and mellow; this one is brisk and herbal. Spread the seasoning as a thin film on each leaf, since a heavy hand makes the stack salty fast. Next to grilled pork belly or rice wraps, it tempers the porky smell of the meat.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 8min 0 4 servings

Rice Medium

Nasi Kandar (Penang Indian-Muslim Rice with Mixed Curries)

In Penang, nasi kandar usually means rice flooded with several curry gravies mixed together, a style called kuah campur. This version keeps it to a single coconut chicken curry with halved boiled eggs. The curry is deliberately left thin so it seeps between the grains, and the rice is cooked a little drier than usual so it can soak up that gravy without going soft.

Prep 20min Cook 35min 2 servings

Stir-fry Medium

Spicy Live Webfoot Octopus with Bean Sprouts

One bite brings the springy head of webfoot octopus (jjukkumi), its chewy suckered legs and crunchy soybean sprouts. With plenty of gochugaru and cheongyang chilies on top of that, it is properly hot.

🏠 Everyday

Prep 20min Cook 15min 2 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 Hard

Jangeo-tang (Spicy Freshwater Eel Soup)

Because the eel is poached first and picked off the bone, the soup can be eaten by the spoonful without worrying about bones. Koreans make a point of eating it in the hottest stretch of summer, and some add perilla seed powder or extra chili to change the broth.

🏠 Everyday

Prep 30min Cook 45min 4 servings

Stews Medium

Korean Galchi Kimchi Jjigae (Hairtail Kimchi Stew)

Well-aged kimchi brings a sharp sourness that plays against the oily white flesh of hairtail, so this fish stew tastes more tangy and spicy than fishy. A five-minute soak in lightly salted water, followed by a rinse, takes much of the strong smell out of the fish.

Prep 20min Cook 35min 4 servings

Steamed Medium

Braised Flounder and Radish with Green Chili

Gochugaru and fresh cheongyang chili together make the broth properly hot. The radish is already half cooked when the flounder goes on top, and it ends up absorbing the fat that seeps from the fish as well as the seasoning.

Prep 18min Cook 30min 4 servings

Kimchi Medium

Korean Pepper Leaf Kimchi

A quick thirty-second blanch strips the raw bitterness from pepper leaves and wilts them enough for the chili seasoning, thickened with glutinous rice paste, to coat them evenly. Even under that spicy dressing they keep a green, almost herbal note that sets this kimchi apart from napa cabbage or young radish kimchi.

At least 1 day 5 min 4 servings

Noodles Easy

Korean Soy Udon with Scallion Salad

A tangle of finely shredded scallion, soaked in cold water for at least five minutes to soften its raw bite, sits on top of soy-dressed udon and stays crisp to the last forkful. Without that soak, the sharpness of raw scallion overwhelms the dressing. The dressing mixes soy sauce, vinegar, sugar, gochugaru, and sesame oil into something sweet, salty, tangy, and mildly hot. Half of it coats the noodles first for an even base, and the rest is folded in with the drained scallion, which loses its crunch if squeezed hard. The udon is cooked only until the strands loosen, which keeps it springy.

⚡ 20-Minute Recipes

Prep 12min Cook 8min 2 servings

Salads Easy

Korean Acorn Jelly Salad with Sesame Soy Sauce

A brief dip in boiling water firms the surface of acorn jelly, which helps the soft slices survive being tossed in a soy, vinegar and chili dressing. Mixing them takes a few gentle lifts from the bottom rather than stirring, as they still break easily.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 12min Cook 3min 4 servings

Side dishes Easy

Korean Seasoned Shishito Pepper Banchan

Shishito peppers are blanched for just 40 seconds and tossed in a doenjang dressing. Unlike the braised shishito dish, where the peppers simmer in sauce, these stay crisp and bright green. Now and then one turns out to be hot.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 8min Cook 3min 4 servings