114 recipes. Page 1 of 5
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Thick-walled and mild, asakigochu peppers need only 20 seconds in boiling water to lose their raw smell while keeping their crunch. The dressing is doenjang and gochujang with a little vinegar. Use cheongyang chilies in the same sauce and the dish turns much hotter.
Boiled pork and bossam kimchi left over from a bossam meal get a second life here, stir-fried with onion in a gochujang sauce and spooned over rice. The kimchi is chopped coarsely with its stuffing still in it.
The woody ends of the asparagus are snapped off by hand rather than cut. They break on their own right where the tough part stops. Chicken tenderloin, sliced thin against the grain, is stir-fried hard and fast in soy sauce and syrup, and the heat goes off while the asparagus is still bright green.
Semi-dried squid browns fast in a buttered pan and stays chewy. Shallow scores on the inside of the body give the soy and syrup glaze somewhere to sink in. Once done, the pieces go onto skewers or into paper cups.
The hollowed shell of a mini pineapple becomes the bowl: its own flesh is blended smooth, sweetened, poured back in, and frozen under the cut-off top. Stirring the frozen edges into the middle once or twice partway through keeps the ice crystals small and the texture smooth. Fresh pineapple leaves a slight tingle on the tongue.
A green layer sits at the bottom of the glass with sparkling water above it. The base is barley sprout powder stirred into apple juice with lemon juice, and it is only lightly sweetened; the grassy barley taste comes through clearly.
Inner skirt has coarse muscle fibers with tough sinew running between them, so the first job is snipping that sinew out with scissors and slicing across the grain. Its beefy flavor is strong enough that the soy marinade gets only 20 minutes. Halved garlic cloves cook slowly in the pan first, then the same pan goes to high heat for a quick sear of the beef, and the garlic is plated alongside.
Instead of a spatula, the pot itself does the stirring: you shake it so the baby potatoes roll through the reducing soy sauce, which keeps the skins on and the glaze even and dark. Cooled and kept in the fridge, they take the seasoning all the way through and last close to a week.
With grated fresh apple handling part of the sweetness and apple cider vinegar bringing the tang, the gochujang sauce tastes lighter and fresher. It is not fruit-sweetened alone, though: oligosaccharide syrup goes in too. Thirty minutes in the fridge takes the raw edge off the gochujang and lets the apple's acidity settle into it. Half a boiled egg on top turns the thin somyeon noodles into an easy light meal.
Leftover bossam, Korean boiled pork, gets a second life tossed with cabbage, perilla leaves, cucumber, and apple. Instead of Korean hot mustard, the dressing uses whole-grain mustard and vinegar, which keeps the heat gentle and lets the seeds give a little pop. Apple sweetness and the minty, herbal note of perilla lighten the fatty pork, and the cabbage stays crisp when the salad goes to the table right away.
A teaspoon of vinegar in the soy marinade makes the salt less sharp and the chicken skin taste less greasy. The shine comes from using sugar and oligosaccharide syrup together, and the last coat of sauce brushed on near the end bubbles in the oven until it sets into a thin lacquer. The thickest wing, not the glossy skin, decides when the tray comes out, because the meat by the bone cooks last. Sesame oil and toasted seeds go on after baking, while the wings are still hot.
Paper-thin sheets of dried whitebait are dry-toasted until stiff, then coated thinly in gochujang, soy sauce and oligosaccharide syrup. Straight from the pan they look a little soft, but they crisp as they cool; there is no need to keep them on the heat longer.
The deodeok browns in butter, but half the butter is held back and melted into the soy and rice syrup sauce just before the heat goes off. The root is peeled first, then pounded and torn along its fibers.
Gochujang-marinated pork shoulder and Brussels sprouts share the pan. The sprouts are halved and left cut side down without much turning, since a golden, seared face is what takes away most of their bitterness. A teaspoon of vinegar and sliced red chili go in at the end.
The chicken breast is cut small, so each piece is mostly crust. After two rounds in the oil it gets a quick roll in a soy and oligosaccharide glaze, just enough for a sweet-salty coat without losing the crunch.
Thin pork belly is wrapped tightly around each asparagus spear, and the rolls go into the pan seam side down. While the fat renders and crisps the outside, the asparagus steams inside and keeps some snap. Wipe the rendered fat out of the pan before adding the sauce, or the soy and syrup glaze will slide around instead of clinging.
The female crabs, full of roe and tomalley, steam belly-up so that everything inside the top shell stays there instead of leaking into the pot. The soy, oligosaccharide syrup and rice wine mixture is only spooned over the shells, nothing like a heavy braising sauce. Past 15 to 20 minutes, the meat starts to fall apart into mush.
Deodeok, a bittersweet mountain root sometimes called bonnet bellflower, gets pounded with a rolling pin and torn into shreds before it joins chewy jjolmyeon noodles. Tearing instead of slicing keeps its fibrous grain, so it brings a slightly woody chew and an herbal fragrance to the sweet-sour gochujang dressing. Cabbage, carrot, and cucumber are soaked in cold water for crunch, and everything is tossed together only right before eating so the vegetables stay crisp.
Tapped with the back of a knife and torn lengthwise by hand, deodeok (a Korean mountain root) splits into chewy, fibrous strands, but pounded too hard the fibers crush and the chew is gone. A gochujang and vinegar dressing thickened with ground perilla seed gives it a nutty finish, and julienned apple softens the root's bitterness with sweet juice.
Roasting broccoli coated in doenjang and gochujang at 200°C browns the floret edges and deepens the savory paste. A one-minute blanch leaves the stems bright green and still firm going into the oven, where the high heat finishes them.
Left undisturbed while it browns, the tofu firms up on the surface and holds together when the egg and soy glaze go into the same pan. Seaweed flakes and sesame oil go on last, over the tofu and egg on the rice.
Smoked duck goes into the pan first, and the fat it gives off is what the onion and oyster mushrooms cook in, and the vegetables pick up the smoke too. If there is more fat than needed, pour off all but a tablespoon. The gochujang and syrup sauce is sweet and hot, the kind of thing that goes with a drink.
Store-bought jjondeugi, a chewy Korean snack sold in flat sheets, gets warmed in a pan and brushed with a thin sweet-and-spicy gochujang glaze. A plain, unseasoned product works better than one already coated in spicy seasoning, since the added glaze is easier to balance.
Gizzard shad are small enough to eat bones and all, and shallow scores along each fish do two jobs: they let the gochujang glaze reach the flesh and cut the fine pin bones so they are barely noticed. Syrup in the glaze caramelizes into a glossy amber coat, but it also burns quickly, which keeps the pan at medium the whole time.