Recipes with onion

779 recipes. Page 10 of 33

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Korean Fresh Lettuce Geotjeori

Torn lettuce gets a thin, glossy coat of red chili dressing seconds before it reaches the table, usually beside grilled pork belly or other grilled meat. The dressing rests for about a minute first, long enough for the chili flakes to soften and lose their dusty taste. Geotjeori is a fresh, unaged kimchi-style salad, and it does not hold: left to sit, the leaves wilt and liquid gathers in the bowl. When the dressing tastes thin, drying the lettuce matters more than adjusting the sauce: the usual cause is water trapped between the leaves rather than too little seasoning. Thin slices of onion add a sharp edge against the mild bitterness of the leaves. Plum syrup gives a fruitier, subtler sweetness than sugar, and vinegar tempers the chili heat.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 10min 0 2 servings

Western Hard

Cajun Boudin

Cooked, chopped pork and liver are mixed with rice and packed into casing, giving a link that eats more like moist meat stuffing than a springy raw-meat sausage. A little of the broth from the long simmer brings the filling together; too much turns it into porridge. Cleaned, food-grade salted hog casings work best filled loosely, because tight links split during the final gentle poach. With no curing salt or drying stage, boudin stays a fresh sausage that belongs in the refrigerator and gets eaten within two days.

Prep 155min Cook 205min 8 servings

Asian Medium

Chicken Nanban

In Miyazaki, chicken breast fried in an egg coating is dipped into warm, sweet-sour nanban vinegar and then topped with cold tartar sauce. Unlike ordinary fried chicken, the coating ends up moist rather than crisp. The tartar sauce has chopped boiled egg, cucumber and onion in it, enough to give it some crunch.

Prep 20min Cook 20min 2 servings

Baking Medium

Southern Tomato Pie

Under a mayonnaise and Parmesan lid, the tomato layer stays soft and juicy rather than setting like a quiche, since no eggs bind it. The usual failure is a soggy base: even a blind-baked shell cannot absorb unlimited tomato juice, so salting and blotting the slices matters as much as the pastry step.

Prep 55min Cook 65min 6 servings

Rice Easy

Chicken and Rice Casserole

Rice, sautéed onion and carrot, chicken stock and cream all go into one baking dish, with chicken thighs laid skin side up on top. As they roast, their fat drips down into the rice. The foil has to be crimped tight; if steam escapes, the rice in the center stays hard.

Prep 15min Cook 45min 4 servings

Stir-fry Easy

Korean Chicken Breast and Celery Stir-fry

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.

🏠 Everyday

Prep 14min Cook 9min 2 servings

Street food Easy

Korean Street Burger (Soy-Garlic Beef Pork Patty in a Bun)

Ground beef and pork seasoned with soy sauce, sugar, garlic, and sesame oil give this patty the sweet-salty taste of tteokgalbi, Korean grilled short-rib patties, inside a burger bun. The toasted bun gets mayonnaise and lettuce before the patty goes on.

Prep 20min Cook 15min 2 servings

Grilled Easy

Paneer Tikka (Indian Spiced Yogurt-Marinated Grilled Cheese Skewer)

Paneer marinated in yogurt with turmeric and garam masala goes onto skewers with bell pepper and onion and over high heat, just until the edges char. A fresh Indian cheese, it holds its shape on the grill instead of melting. In India it is served as an appetizer with mint chutney.

Prep 25min Cook 15min 2 servings

Soups Easy

Korean Bok Choy Soybean Paste Soup

Bok choy turns up more often in Chinese cooking, yet it suits doenjang soup well. It sits in supermarkets all year, which makes it a handy replacement when there is no napa cabbage, and zucchini and tofu fill out the bowl alongside it.

🏠 Everyday

Prep 15min Cook 18min 4 servings

Pancakes Medium

Korean Stuffed Perilla Leaf Pancakes

Perilla leaves have a strong scent, so the pork and tofu filling is seasoned simply, with only soy sauce and black pepper. A thin layer goes inside each leaf, which is folded, fried, then cut in half again into single bites.

Prep 22min Cook 12min 2 servings

Stews Easy

Korean Chwinamul Doenjang Stew

Chwinamul, a fragrant Korean wild green, keeps its aroma sharp above the earthy doenjang broth. It only needs 3 to 4 minutes; beyond that, the scent that gives the stew its point fades.

Prep 14min Cook 17min 2 servings

Steamed Medium

Korean Soy Braised Chicken

Bone-in chicken, chunky potato, carrot and onion braise in soy sauce and sugar, with no glass noodles. The glossy sauce forms only in the last few minutes, after the potatoes are tender and the lid comes off. Uncover too early and the liquid runs out before the potatoes cook; keep it covered to the end and the sauce stays thin.

Prep 20min Cook 40min 4 servings

Kimchi Easy

Korean Garlic Scape Kimchi

Fruit sweetness from ground pear and onion, the base of the chili paste, cushions the heat. The sharp, prickly garlic smell of the scapes survives fermentation and stays in the kimchi alongside their snap. Thirty minutes in coarse salt is just enough for the stalks to bend a little, which lets the thick paste wrap around them. A short two-hour start at room temperature comes before the fridge, and the flavor turns riper after about two days.

Prep 30min Cook 5min 4 servings

Noodles Medium

Gan Jjajangmyeon (Dry-Fried Black Bean Sauce Noodles)

Without a cornstarch slurry, gan jjajang's black bean sauce reaches the noodles as a glossy, oil-carried stir-fry rather than a thick gravy. Frying chunjang, the Korean-Chinese black bean paste, before anything else takes away its raw bitterness, and high heat does the thickening that starch would otherwise do. Onion pulled off while just turning translucent keeps some bite, which matters in a sauce with nothing starchy to hide behind.

Prep 20min Cook 15min 2 servings

Pasta Hard

Galbijjim Lasagna (Korean Braised Short Rib and Bechamel Lasagna)

The soy sauce and pear marinade of galbijjim, Korea's braised short ribs, goes into a thick ragu made from short rib meat cut into small dice instead of being braised on the bone. Between the layers, béchamel and mozzarella soften the sweet and salty soy flavor, and the Parmesan on top browns in the oven. It rests for 10 minutes before cutting, because slices taken straight from the oven slump before the layers set.

Prep 35min Cook 55min 4 servings

Salads Easy

Korean Seasoned Glasswort Salad

Glasswort grows near tidal flats and its thin stems already taste salty, which leaves the seasoning to chili flakes, vinegar, plum syrup and sesame oil with no added salt. The stems pop when bitten, and keeping that snap explains the 10-second blanch and the plunge into cold water right after. Mixing it for too long makes the stems go limp and leaves water on the plate. For that reason the chili flakes are soaked in the vinegar and plum syrup first, and a quick toss then coats the greens. Paper-thin onion adds a little sweetness, and the fruity plum syrup rounds off the vinegar's sharpness.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 8min Cook 1min 4 servings

Western Easy

Caponata (Sicilian Sweet and Sour Eggplant Stew)

Decide whether to serve the caponata at room temperature or chilled, and allow for an overnight rest if you want a softer sweet-sour balance. When browning the eggplant, the cubes should color without collapsing before they return to the sauce. Vinegar or sugar that dominates can obscure the eggplant, so their balance matters as much as the browning. Toasted bread, grilled meat, and fish are serving options already suited to this dish.

Prep 20min Cook 30min 4 servings

Asian Medium

Chicken Tikka Masala

Chicken breast marinated in yogurt, curry powder, garlic and ginger gets seared over high heat until charred in spots, then simmered in a tomato and cream sauce. Usually described as an Indian-British fusion dish, it takes its depth from the charred chicken and from onions browned slowly in butter before the tomato goes in. Basmati rice or naan comes alongside, and tearing naan to wipe up the sauce is part of the meal.

Prep 30min Cook 40min 4 servings

Baking Medium

Spanakopita (Greek Spinach and Feta Phyllo Pie)

Layers of buttered phyllo bake into sheets that shatter at the touch of a fork, around a filling of spinach with salty feta and dill. Most of the effort goes into the spinach, which is cooked until no water pools in the pan.

Prep 25min Cook 40min 4 servings

Rice Hard

Chicken Biryani (Mughal Spiced Saffron Layered Rice with Chicken)

Cut into the finished pot and the rice is white except where the saffron water landed, leaving scattered patches of gold. The yogurt and garam masala chicken sits at the bottom, so dig the spoon all the way down to serve rice and chicken together.

Prep 150min Cook 65min 4 servings

Stir-fry Easy

Korean Beef and Pimpinella Stir-fry

Chamnamul, a Korean mountain green, smells a little like parsley or celery leaves, only cleaner and stronger. Stir-fried with soy-marinated beef, its fresh scent sits clearly on top of the heavier meat.

🏠 Everyday

Prep 15min Cook 10min 2 servings

Street food Medium

Korean Grilled Patty Skewers

Wrapped around a wooden skewer rather than served as a free-standing patty, this tteokgalbi mixture needs far more grip than the plated kind. A little starch and more than 3 minutes of kneading give it that, and skewers soaked in water for 10 minutes scorch less. Tteokbokki sauce or ketchup alongside makes it a street-stall snack.

Prep 25min Cook 15min 4 servings

Grilled Easy

Korean Beef Skewers (Soy-Glazed Grilled Beef)

Beef, bell pepper and onion alternate on soy-marinated skewers that are turned every two minutes for six to eight minutes. By the time the pepper edges are lightly charred, the glaze has reduced to a shine. They rest until the handles are cool enough to pick up.

Prep 30min Cook 12min 4 servings

Soups Medium

Chicken and Dumplings

In the American South this is everyday home cooking: chicken stew with soft dumplings on top. The batter is spooned onto the broth and puffs up in the steam under the lid, so the dumplings come out light, closer to biscuit than to noodle. The thigh meat is pulled into shreds, so a spoonful gets chicken and dumpling together.

🏠 Everyday

Prep 20min Cook 35min 4 servings