114 recipes. Page 2 of 5
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Bugeo is pollack dried through the Gangwon mountain winter, freezing and thawing over and over, which leaves the flesh loose and spongy. Soy and gochujang seasoning works its way into those gaps, and the flavor deepens over the few days it keeps in the fridge. Soaking should stop at 20 minutes, or the flesh goes mushy.
Thick udon wears a coat of red gochujang dressing in this cold cup, with raw shredded cabbage and carrot adding crunch against the soft noodles. Oligosaccharide syrup gives the sauce enough body to cling to slippery udon, and vinegar keeps the heat bright rather than heavy. The frozen udon is blanched for just 1 minute so the thick strands keep their spring. Cabbage and carrot are pressed dry with a paper towel first to keep their water from thinning the dressing. Portioned into cups, it is easy to carry and eat by hand, though it tastes best served cold right away before the noodles swell.
King oyster mushrooms sliced lengthwise and seared in a dry pan turn golden outside and stay chewy inside, giving this salad its meaty bite. Perilla oil, nutty and slightly grassy, meets lemon juice in the dressing so a light acidity lifts the browned mushrooms. Shredded perilla leaves bring a sharp herbal aroma that fades quickly once dressed. The bowl is best eaten soon after tossing.
Peeled and sliced thin, the broccoli stem cooks in the same 1 minute 30 seconds as the florets and goes into the bowl with them, leaving nothing from the head to waste. Pull the broccoli while it is still bright and firm, because overcooked florets break apart as soon as the dressing is folded in.
The mackerel has its pin bones pulled before grilling, so you can break it up with a spoon and stir it straight into the rice and onion soy sauce. A little minced ginger in the sauce keeps the oily fish tasting clean.
The sheet fish cakes (eomuk) start with 20 seconds in boiling water to rinse off their surface oil. Skip it and a stale, oily taste lingers after the stir-fry is done. Once the fish cake joins the onion and carrot, it is all over in about three minutes.
Sundae, Korean blood sausage, alternates with onion and green onion on the skewer before it goes into the pan. The onions lose water and turn sweet as they cook, a break between rich mouthfuls of sausage. The glaze mixes gochujang with ketchup, oligosaccharide syrup, and soy sauce.
Brushed thinly with doenjang and grilled, the cod forms a thin, dark-brown skin of paste on top while the white flesh below stays moist and breaks into thick flakes. Sliced scallion or perilla leaves go alongside.
Chicken thighs go straight into the soy braising liquid without browning, so the seasoning works between the fibers and the meat ends up glossy brown and seasoned through. Big chunks of potato soften at the edges and drink up the sauce, turning fluffy and starchy.
Bulgogi seared fast over high heat meets raw minari, a fragrant Korean water dropwort, on udon tossed in a gochujang, soy, and sesame oil dressing. The beef is patted dry before marinating so it browns at the edges instead of stewing in its own liquid.
Chewy seaweed stems meet crisp julienned apple, and a mustard dressing adds a sinus-tingling heat. Salted seaweed stems need a proper soak: if too much salt remains, the apple's sweetness disappears, and if they are blanched too long, they lose their snappy bite. Vinegar and oligosaccharide syrup, a mild Korean sweetener, round the mustard into something sweet and sharp. The salad is served cold.
Tofu gangjeong began in temple cooking as a meatless stand-in for meat gangjeong, and these days it also shows up as a drinking snack. The potato-starch crust on the pan-fried cubes lasts about 10 minutes once the gochujang, ketchup, and oligosaccharide glaze goes on; after that it soaks up moisture and the crunch is gone. It gets glazed only when it is ready for the table.
Toasted in a dry pan until they crackle, the tiny anchovies get just a glaze of soy sauce and oligosaccharide syrup before being mixed into warm rice. Anchovies vary in saltiness from one package to the next, and saltier ones call for less soy sauce. Packed for a picnic, the rice balls taste much the same once cool.
Celery leaves usually end up in the bin, but here they go into the pan with the stalks and give the chicken breast an herby smell. The stalks get only a short time on the heat, so they still crunch.
Garae-tteok and Vienna sausages alternate on the skewer and brown first; the gochujang glaze only goes on over low heat for the last minute or so. If you are wary of the heat, hold back some glaze, taste, and add more only if you want it.
Coarse chili flakes stand in for gochujang, so the wings bake into a rough, spicy crust with the flakes stuck right into the skin. For more heat, swap part of the flakes for hotter cheongyang chili powder.
Drumettes, potato and onion all go into the pot raw with the gochujang sauce and braise under a lid, with no searing or frying beforehand. As they cook, the meat around the bone turns firm and chewy and holds on to the thickening sauce. With a little extra time, browning the drumettes in a pan first deepens the color and flavor.
Sour aged kimchi and canned tuna share a gochujang, vinegar, and syrup dressing in this quick pantry noodle bowl. The kimchi is shaken free of its seasoning and chopped fine so the sourness spreads through the noodles instead of landing in one bite. Both the tuna and the noodles are drained well, since leftover can liquid or rinse water loosens the sauce. Half the scallions go into the mix and the rest on top for fresh color and bite.
The earthy smell of early-spring naengi (shepherd's purse) gives this squid salad with chojang, a sweet-sour chili dressing, its seasonal character. The greens are cleaned of roots and grit, then dipped only briefly in salted boiling water to soften their bitterness while keeping their aroma.
Simmered until the liquid is nearly gone, the fish cakes keep a sticky, sweet-salty shine and turn even chewier as they cool. It has been a school lunch and lunchbox side for a long time, usually made in a big batch to last several days.
Grilled tteokgalbi, Korean short rib patties, are cut into bites and returned to the pan with onion in a soy and syrup sauce just long enough to turn glossy. The heat goes off while a little sauce still pools in the pan, and that goes over the rice too. A soft fried egg sits on top, its yolk broken and mixed through.
Think of it as a close cousin of teriyaki: the same sticky sweet-salty shine, but with garlic and ginger fried in the oil first so their sharpness comes through more directly. Patting the boneless thighs dry matters, since a wet surface colors slowly even over high heat.
Rice cakes and cocktail sausages take turns on the skewer, and the glaze has more ketchup than gochujang, so it tastes sweet and tangy more than hot. The glaze goes on only when the skewers are nearly cooked, with sesame seeds scattered over at the end.
Deep crosshatch scoring makes the cuttlefish curl open like a flower over high heat, and every gap fills with a glossy red gochujang glaze.