230 recipes. Page 5 of 10
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Cod carries very little fat, which keeps this broth clear and light. The fish rests briefly in rice wine before going into anchovy stock already sweetened by radish, and crown daisy (ssukgat) goes on top thirty seconds before the heat is cut, just long enough to wilt.
The nutty smell of sour kimchi fried in perilla oil meets the briny smell of fresh oysters in one pot. It is a winter stew, made when the kimchi has gone properly sour and the oysters are plump.
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.
Kale's strong green smell mellows as it ferments while the leaves keep a firm bite, giving a kimchi that chews more than napa cabbage kimchi does. Julienned radish adds crunch, and soup soy sauce, rather than fish sauce, supplies the salty depth. Pear puree, or apple puree in its place, wraps the chili heat in fruit sweetness and balances the slightly bitter finish of the kale. It tastes best from the day after making, once the seasoning has settled into the leaves overnight.
A quick winter supper from farm kitchens in Kagawa, uchikomi-jiru cooks fresh, slightly thick noodles directly in a root-vegetable miso soup. Kagawa's celebrated handmade udon is boiled on its own; this everyday dish skips that step, and the flour on the noodles thickens the broth. Low rainfall made the region good for growing wheat, and the Seto Inland Sea supplied the dried sardines for the dashi.
The rice cooks in plain water, and the salt and heat come later from a soy sauce with cheongyang chili and green onion that is mixed in at the table. Octopus tentacles steam on top of the rice so their sea aroma works into the grains, while thin radish slices covering the bottom of the pot stop the rice from sticking and add a little sweetness. The scorched rice at the bottom gets scraped up and eaten too.
Bite-size chicken thigh gets a one-minute blanch in boiling water before the soup proper begins, and the broth stays clear despite the meat. The radish is sliced thin and flat, turning translucent in ten minutes, and the seasoning is soup soy sauce and salt, with no chili.
A handful of crown daisy goes into the broth once the oysters and tofu are cooked, and the heat goes off as soon as it starts to wilt. The seasoning is soup soy sauce, which keeps the broth from turning dark.
The usual way galbi jjim goes wrong is that the liquid cooks down while the beef is still tough. Before reducing the sauce, check that a chopstick slides into the meat; if it doesn't, add a splash of water, cover and keep going.
Built for kimjang, the big winter kimchi-making session, this recipe works through 10 kg of salted napa cabbage at once. The radish strips are tossed with the chili flakes first and turn red before the fish sauce, salted shrimp and garlic join them, which keeps the seasoning a clean, even color. Mustard greens and water dropwort cut into the seasoning give it a clean, slightly bitter aroma. Fresh oysters are optional and make the kimchi taste cooler and brighter, but because they also sour it faster, they go only into the containers that will be opened first. After one to two days at room temperature, the kimchi moves to the fridge and keeps its flavor for two to three weeks.
Chicken breast and radish simmer gently into a clear stock, and yuja (citron) syrup stirred in once it is cold lays a sweet, fragrant citrus note over the savory chicken. The pot stays below a rolling boil for 15 minutes so the broth comes out clear, and nothing oily goes into it. The same chicken then gets shredded for the topping, making one ingredient do double duty as broth and garnish. Because the stock has to cool completely and chill, it gets started well before the noodles. The yuja syrup needs to dissolve fully in the cold broth, or its sweetness collects in one spot. Freezing part of the broth into ice cubes keeps the bowl cold without watering it down.
Rice koji and cooked rice slowly develop a mild sweet-sour character in the cold, and that flavor seasons pieces of salted trout, shredded daikon, and carrot. This fermented New Year sushi comes from the Hida and Chuno areas of Gifu, especially around Gero, where it was traditionally started in December. The packed container rests for 14 to 20 days somewhere consistently cold, and the pace changes with the weather and the ingredients.
Stir perilla seed powder into a clear radish soup and the broth turns milky and thick almost at once, with a nuttiness heavier and earthier than sesame.
Mussels go in by the potful here, 900 g of them. Once the water with radish and garlic is boiling, the mussels are tipped in, and when they open and the broth turns milky, the chili flakes and soup soy sauce follow. Any that stay shut at the end get thrown out.
Hairtail is so soft and oily that stirring it with a ladle breaks it apart. Here the pot itself gets a shake now and then to move the sauce around underneath, and broth is spooned over the fish only in the last few minutes with the lid off.
Cut into 2 cm cubes, the radish stays crunchy beside seolleongtang or gomtang, the milky beef soups it usually accompanies, and turns sweeter as it ferments. After salting, only the released water is poured off and the cubes go unrinsed, keeping in the salt and sugar they absorbed.
Whole hulled barley keeps a gentle pop inside a thick pot of softened rice, kidney beans, and three kinds of potato. In Yamanashi mountain villages where paddy rice was hard to grow, rice was saved for celebrations and barley carried everyday meals. Nothing is seasoned in the pot; each diner stirs in negi miso, a mix of scallion, miso, bonito flakes, and a little sugar.
No stock is needed: the salty liquor from the dongjuk, a surf clam, makes the broth on its own. Radish adds a little sweetness, and a single cheongyang chili leaves just a hint of heat.
One can of Pacific saury, liquid and all, flavors the whole pot, so no separate stock is needed. The canned fish is already cooked with softened bones, so it needs no prep and is eaten bones and all, while a little doenjang tones down the canned-fish smell.
In Jeju, galchi-jorim is made with plenty of liquid, close to a stew, and rice gets mixed into whatever sauce is left. Potato goes under the fish along with the radish, another Jeju habit, and its starch gives the sauce some body.
Cut into chunky 2 cm cubes, the radish stays crunchy right to the center even after salting and a day of fermentation. Anchovy fish sauce builds the savory base as the kimchi ripens, and ginger tames the raw radish smell for a cleaner finish. With sweeter winter radish, the sugar can come down. After 24 hours at room temperature a light fizzy sourness appears, and from there the fridge takes over. In summer, cut the room-temperature rest to half a day so it does not turn too sour. In Korean restaurants it sits beside grilled pork belly and hot rice soups, cutting through their richness.
Beef head meat simmers with radish, scallion and garlic for two and a half hours until the broth turns milky. The meat is then lifted out, pulled along the grain or sliced thin, and returned to the strained broth with salt and black pepper. Before all that, it is soaked in cold water and blanched for five minutes, and that first water is thrown away.
Frozen pollock gets just ten minutes in the red, gochugaru-spiked broth. Any longer and the flesh falls apart while the bones leach a bitter, fishy taste. Tofu, green onion and cheongyang chilies join for the final five minutes.
The blue crab simmers first and gives the broth its sweetness; clams and shrimp come after. It is a red, chili-heavy stew, but a spoonful of doenjang underneath keeps it from being only hot.