Recipes with chili flakes

480 recipes. Page 5 of 20

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Kimchi Burrata Salad

Well-fermented napa kimchi brings sourness and depth, and burrata answers with mild, milky cream. The kimchi is shaken free of excess seasoning and spread wide across the plate, so no single bite ends up too salty. Perilla oil and olive oil share the dressing, pine nuts add a buttery note, and arugula keeps the whole plate from feeling heavy. Halved cherry tomatoes scatter fresh, fruity acidity in between. Burrata left out for 10 minutes before serving is soft enough that, torn open at the table, its creamy center runs into the kimchi juices.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 15min 0 2 servings

Asian Medium

Kadhi Pakora (Yogurt Curry with Fritters)

Yogurt whisked with chickpea flour simmers into a pale yellow, tangy, smooth curry that holds fried chickpea-flour fritters with onion. The ingredient list stays short because the same besan does two jobs, binding the fritters and thickening the sauce.

Prep 20min Cook 35min 4 servings

Side dishes Medium

Deodeok Muchim

Peeled deodeok root, pounded five or six times with a mallet, flattens and opens along its fibers, then tears by hand into rough, ribbon-like strips. A thick gochujang and vinegar dressing is rubbed in. For bitterness, the strips soak in cold water for 5 minutes; taste one, and soak longer only if it is still sharp.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 20min 0 4 servings

Rice Easy

Korean Bulgogi Deopbap (Pork Rice Bowl)

Ssukgat (crown daisy greens) goes in just long enough to wilt, so its bitter, herbal edge comes through clearly against the rich gochujang pork. The pork shoulder is seared in a smoking-hot pan for some browned flavor.

Prep 18min Cook 14min 2 servings

Stir-fry Easy

Korean Pork & Wild Chive Stir-fry

Dallae, Korean wild chives with small white bulbs, join the gochujang pork only once the meat is fully cooked. They get a single minute over the flame and finish wilting in the residual heat after it is turned off. Their sharp, pungent scent is strongest at the white bulb end.

🏠 Everyday

Prep 15min Cook 12min 2 servings

Street food Medium

Korean Crispy Flat Mandu (Daegu-Style Thin Pan-Fried Dumplings)

Daegu's flat mandu hold less than a spoonful of filling each, so wrapper and filling press into one thin sheet. With only glass noodles, garlic chives, and cabbage inside, they taste light until dipped in soy sauce sharpened with vinegar and chili flakes.

Prep 25min Cook 15min 4 servings

Grilled Easy

Jjipo-gui (Korean Grilled Filefish Jerky Snack)

Dried filefish is browned on both sides in butter, then the heat drops and a thin glaze of soy sauce and syrup goes on. A pinch of chili powder and sesame seeds, a few snips into long strips, and it is ready to sit next to beer or soju.

⚡ 20-Minute Recipes

Prep 5min Cook 8min 2 servings

Soups Medium

Korean Spicy Chicken Soup

A whole chicken is simmered, its cooking water kept as the stock, and the meat shredded and tossed in chili oil with bracken and bean sprouts before going back in. It is yukgaejang, the spicy beef soup, built from a single chicken, so the broth and everything in it come from one pot.

🏠 Everyday

Prep 20min Cook 60min 4 servings

Stews Easy

Cheonggukjang Jjigae (Korean Fermented Soybean Stew)

Turn on the range hood before the cheonggukjang goes in. The smell as it boils is strong, but the broth itself tastes deep and nutty, and because the soybeans are only briefly fermented, they keep a sticky, stringy texture. It is eaten hot, ladled over rice and mixed in.

Prep 10min Cook 15min 2 servings

Steamed Medium

Korean Braised Butterfish

Butterfish is so tender that it is never turned in the pot; instead the broth is spooned over every two or three minutes to cook the top. The soy broth carries ginger and only a little chili flake; the heat is barely there.

Prep 15min Cook 20min 2 servings

Kimchi Easy

Korean Chive Kimchi (Spicy Garlic Chive Quick Kimchi)

Garlic chives are tossed straight into a paste of gochugaru, anchovy fish sauce, garlic and sugar with no salting and no fermentation, making this one of the fastest kimchi styles. The fish sauce supplies the briny depth that aged kimchi would build over days, and the chives' garlicky bite pushes the red pepper heat forward. Letting the chili flakes absorb the fish sauce for a couple of minutes before adding the chives avoids dry, patchy spots. Cutting the chives to 5 cm lets the paste reach inside the hollow stems and out to the leaf tips. Because pressing or kneading wilts them fast, the chives are lifted gently from below and left alone once the stems are coated red but still springy. It can be served right away, and after a night in the refrigerator the seasoning spreads evenly and the flavor mellows slightly, which suits grilled pork or noodles.

Prep 15min 0 4 servings

Noodles Medium

Korean Stir-Fried Udon with Spicy Chicken

Think of a pan of dakgalbi with udon added. Gochujang-marinated chicken thigh, cabbage and thin slices of sweet potato cook first, and the thick udon then takes on a heavy coat of that sauce.

Prep 20min Cook 18min 4 servings

Pasta Medium

Spicy Octopus Rose Penne (Octopus Penne in Rose Sauce)

Pre-cooked octopus is patted dry and seared hard over high heat so the outside turns chewy, then tossed with penne in a tomato cream sauce warmed up with gochugaru (Korean chili flakes). The sauce fills the tubes of the penne, so every forkful with a piece of octopus brings plenty of it along.

Prep 12min Cook 22min 2 servings

Salads Medium

Korean Seasoned Cockle Salad

The cockles of Beolgyo, on the wide tidal flats of South Jeolla, are plump and notably sweet, and they are fullest from November through March. Stirring in one direction while they boil helps every shell open at the same time, and they come out the moment they gape, before the meat shrinks and turns rubbery. A dressing of chili flakes, soy sauce and vinegar lays a sour, spicy edge over their briny sweetness, and a short rest lets it soak into the flesh.

🥗 Lighter Meals

Prep 20min Cook 10min 2 servings

Asian Easy

Lauki Chana Dal (Bottle Gourd and Split Chickpea Curry)

Starch from soaked chana dal, split chickpeas, thickens the pot into something spoonable, while cubed bottle gourd lends moisture and gentle sweetness. Small, nutty bits of chana stay noticeable in the finished dal, which is eaten warm over rice or scooped up with flatbread.

At least 1 hr 2 servings

Side dishes Easy

Dollnamul Muchim (Korean Seasoned Stonecrop Salad)

Bite into a plump, jade-green stonecrop leaf and a grassy, faintly tart juice bursts out. Heat ruins the leaves, and so does sitting in the dressing too long, which is why they are never blanched and get tossed only just before eating.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 12min 0 4 servings

Rice Easy

Korean Gangwon Gondre Rice

Gondre, a mild wild thistle green from the mountains of Gangwon Province, cooks right on top of the rice, so the rice itself stays plain with a soft, grassy aroma. The seasoning comes at the table: soy sauce mixed with green onion, garlic, chili flakes, and sesame oil brings salt and heat against the gentle greens. Fresh gondre is most fragrant in spring, but properly soaked dried gondre gives nearly the same result year round.

Prep 20min Cook 30min 4 servings

Stir-fry Medium

Korean Bellflower Root & Beef Stir-fry

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.

🏠 Everyday

Prep 20min Cook 12min 2 servings

Street food Easy

Old-school Wheat Tteokbokki

The goal is the school-gate snack-stand kind: soft, puffy wheat rice cakes seasoned sweet and hot all the way through. Wheat cakes swell easily, so they soak in cold water for 10 minutes first to rinse off surface starch. A pinch of black pepper at the end pushes it closer to market-stall tteokbokki.

Prep 10min Cook 20min 2 servings

Grilled Medium

Korean Grilled Webfoot Octopus

Webfoot octopus has a smaller body and thicker legs than nakji, the long-arm octopus. It spends just 10 minutes in the spicy marinade and 3 to 4 minutes over high heat, and the slightly charred sauce that catches on the pan floor is part of the flavor. In spring they often come full of roe, and the leftover sauce goes into fried rice.

Prep 20min Cook 8min 2 servings

Soups Easy

Korean Wild Chive Soybean Paste Soup

Dallae, wild chives with small white bulbs, are around for only a short stretch of spring. The bulbs, sharper than the leaves, are minced fine, and the chives are added to the doenjang broth just one minute before the heat goes off. A few raw stalks set aside before cooking make a sharp garnish at the table.

🏠 Everyday

Prep 12min Cook 15min 2 servings

Stews Easy

Korean Hot Chili Anchovy Tofu Stew

Two cheongyang chilies go into the water whole, uncut, and simmer for eight minutes to make a spicy stock. Before that, the anchovies are toasted for about a minute in a dry pot; the water has to go in as soon as they smell nutty, or bitterness creeps into the broth. Seeding the chilies first takes the heat down.

Prep 10min Cook 18min 2 servings

Steamed Medium

Korean Braised Cod with Vegetables

The cod is patted thoroughly dry first so the sauce clings instead of sliding off. It cooks covered on a bed of radish and onion and gets turned just once, gently, at the end so the underside picks up the sauce too.

Prep 15min Cook 25min 3 servings

Kimchi Medium

Korean Chamnamul Kimchi (Pimpinella Kimchi)

Chamnamul greens are salted for just 10 minutes and dressed without rinsing, letting the leftover salt season them. A gentle squeeze is enough, since wringing bruises the tender leaves and makes them slump during fermentation. Blended Korean pear and onion in the sweet rice paste round off the chili heat. With so much moisture in the greens, fermentation moves fast and the kimchi softens if kept too long. Small batches eaten within a few days work best.

Prep 30min Cook 5min 4 servings