480 recipes. Page 4 of 20
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Both the small bulbs and the leaves of dallae, a Korean wild chive, go in raw, tossed in soy sauce, vinegar, gochugaru and sesame oil. Cleaning takes the longest: soil hides between the bulbs, and the dark core and loose outer skin have to come off.
Stir-fried deodeok root sits beside raw cucumber, carrot, and lettuce, so each bite mixes a cooked, gochujang-coated root with cool, crisp vegetables. Most of the sauce goes into the pan with the deodeok; the rest is added when the bowl is mixed.
Chicken feet are mostly skin and cartilage, with a sticky, gelatinous chew, and the meat is nibbled off between thin bones. Boiling them first strips the slippery coating so the gochujang and chili flake sauce clings thickly. How hot it gets comes down to the number of cheongyang chilies.
Kelp-steeped water carries the gochujang and chili flakes, and the rice cakes simmer in it long enough to soak up the sauce rather than just wear it. Unlike stir-fried versions, this one should still have plenty of broth in the pot when the heat is turned off.
Halved and scored in a grid, the eggplant cooks cut side down under a lid, and the trapped steam turns the inside creamy while the skin keeps a little bite. The soy and garlic sauce is spooned into the cuts while the eggplant is still hot.
Chamge is a freshwater crab, and the shells and the joints of the legs need a good scrub with a brush if the broth is to taste clean. Halved and simmered in a radish broth with a little doenjang (Korean soybean paste), the crabs give it a deep crab flavor, sharpened with chili flakes and cheongyang peppers.
The whole can of tuna, oil included, is tipped into the pot with water. No stock is made separately, and that oil is what the broth builds on. Some add ramen noodles to stretch it into a full meal.
This recipe uses only pufferfish sold already cleaned by professionals for eating, never fish you prepare yourself. The lean fillets sit on a wide bed of bean sprouts and steam in a gochujang and chili flake sauce, and the sprouts soak up the spicy liquid while keeping their crunch.
This kimchi is eaten the day it is made rather than aged: oyster and shiitake mushrooms get a one-minute blanch and a dressing of gochugaru and anchovy fish sauce. Tearing the oyster mushrooms along the grain into thick strips keeps them from collapsing, and the thick shiitake caps stay chewy throughout. Mushrooms that are not squeezed hard thin the paste and soften further in storage. Even chilled, it is best within 2 days.
Hot, just-seared brisket lands on cold, chewy jjolmyeon, and every bite mixes warm beef fat with a tangy gochujang dressing. The brisket goes into a dry pan and only browns at the edges, which keeps the marbling in the slices instead of rendering it away. Jjolmyeon are dense, elastic wheat noodles that hold a sticky sauce well, but any water left on them or on the soaked cabbage and cucumber thins that coating fast.
The sauce has no cream, just butter and starchy pasta water tossed hard until they come together, and the sourness of kimchi plus a squeeze of lemon keeps it lighter than most garlic butter pastas. Sliced garlic fries alongside the kimchi so both flavors spread through the fat, and chopped scallion is scattered over after the heat is off.
Bitter, crunchy doraji (bellflower root) and sweet-tart orange segments meet over squid seared hard on high heat. Scoring the squid body in a crosshatch keeps it from curling as it cooks, and 1 to 2 minutes per side is enough to leave it bouncy. Shredded by hand and soaked in salted water for 5 minutes, the root loses its harsh bitterness and mixes in without tasting raw. After the soak it is rinsed and squeezed dry so it does not water down the dressing. A dressing of yuzu marmalade, vinegar and chili flakes adds floral acidity and a low hum of heat that links the three.
Coconut milk makes it look rich and creamy, but tamarind gives it a sharp sourness, and it eats lighter than it looks. Fishing households on Goa's west coast eat this curry with rice every day, and locally the pair is called xitt-kodi. It carries traces of the Portuguese colonial period along with Konkani cooking traditions, and Goans of every religion and class share it.
The kelp strips soak in cold water for 10 minutes to lose some salt, then get just 20 seconds in boiling water before going straight into a cold rinse. Tossed with seeded cucumber strips in a gochugaru, vinegar and soy dressing, they chill for at least 10 minutes before serving.
The tofu is browned on both sides before it ever meets the sauce, then set on a bed of thinly sliced onion and simmered in soy. By the time the sauce has reduced, the onion has all but melted away. Sliced cheongyang chili and scallion go on top for the last minute.
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.
Modeled on convenience-store cup tteokbokki, this one adds mala sauce to the gochujang for a tingle on the tongue. Chili flakes raise the heat, and more mala sauce raises the numbness. Brands of mala sauce vary a lot in saltiness, though, so start with a single tablespoon.
Deep crosshatch scoring makes the cuttlefish curl open like a flower over high heat, and every gap fills with a glossy red gochujang glaze.
Cheonggukjang smells far stronger than doenjang, and once it is stirred into the stock its earthy, heavy aroma takes over the whole pot. Leaving the soup covered off the heat for a few minutes before serving softens that smell noticeably.
A can of tuna and some sour kimchi, no meat to brown, and the stew is ready fast; most of the flavor comes from the kimchi's sourness. Pour in a little of the oil from the can and the broth gets noticeably deeper.
Pork shoulder has fat running evenly through it, so it braises tender and pulls apart along the grain without drying out. The garlic chives on top are only just wilted and get picked up with each bite of soy-braised pork.
Bo-kimchi wraps a filling of julienned radish, Korean pear, chestnuts, and blanched octopus in brined napa cabbage leaves, then ferments the bundles. After brining, check that the thick cabbage stems bend without snapping, and drain the rinsed leaves well, because wet leaves leave a watery pool inside each parcel. Overlap two large leaves so the filling is enclosed without gaps, and pack the bundles seam side down so they stay closed while they ferment. Blanch the octopus only briefly, since longer cooking makes it tough.
Dakgaejang swaps the beef in yukgaejang, Korea's fiery shredded-beef soup, for chicken thigh, and this version adds knife-cut noodles to the red, garlicky broth. Fernbrake (gosari) gives a chewy, earthy bite and bean sprouts a crisp one, both soaking up the heat. Because the base is a clean chicken stock, the spice stays sharp without turning muddy. It is a common choice on cold days or the morning after drinking.
Two tablespoons of vodka bubble for about a minute, long enough to soften the harsh alcohol smell but not so long that the aroma disappears. The tomato puree reduces until its color deepens before any cream goes in, and from that point the pan stays at its lowest heat so the sauce never boils and splits. The finished sauce should slip into the hollow centers of the penne as well as cling to the outside.