Recipes with onion

779 recipes. Page 15 of 33

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Korean Spicy Pork Mixed Noodles

Hot gochujang-marinated pork goes straight onto cold rinsed somen (thin wheat noodles), putting warm meat and chilled noodles in the same bite. The pork shoulder sits in gochujang and chili flakes with soy sauce and sugar, which lay a savory sweetness under the heat. A short, fierce stir-fry keeps water from pooling in the pan and lets the edges caramelize while the inside stays moist. Cabbage and onion cook in the same pan, adding sweetness under the chili heat. A rinse in ice water makes the boiled noodles chewier. The two are combined only right before serving, since thin noodles mixed too early soak up moisture and swell.

Prep 20min Cook 15min 2 servings

Pasta Easy

Kkaennip Mushroom Cream Farfalle

Kkaennip, the Korean perilla leaf, smells nothing like basil or mint, and its grassy herb note is what sets this mushroom cream sauce apart from other cream pastas. Its aroma fades with long simmering, so only part of the shredded leaves cooks in the sauce and the rest is scattered raw on top, layering the scent twice. Thick-sliced button mushrooms are cooked until their water is gone, so their flavor holds up against the cream. Parmesan brings salt to the sauce, and the pinched folds of farfalle trap it. If the sauce tightens, a tablespoon of pasta water at a time loosens it again.

Prep 15min Cook 20min 2 servings

Western Easy

Chilaquiles Rojos (Mexican Tortilla Chips in Red Chili Tomato Sauce)

Fried tortilla chips get only about 30 seconds of tossing in the tomato-chili sauce before plating, just enough to leave them half soft and half crisp. The sauce is reduced until thick first so the chips absorb it quickly instead of sitting in liquid. A fried egg tops this Mexican breakfast, its runny yolk breaking into the sauce to make it richer, while cheddar and cilantro add salt and freshness. The heat level depends on the amount of jalapeno.

Prep 15min Cook 15min 2 servings

Asian Medium

Ika Menchi (Coarse Squid and Vegetable Fritters)

Bound only with flour and no breadcrumbs, the squid and vegetable mixture fries to a browned, crisp outside while the knife-chopped tentacles stay springy inside. The dish comes from the Tsugaru region of Aomori and is said to have started in the postwar years as a way to use squid legs left over from sashimi along with vegetable trimmings, and it is still everyday food at markets and prepared-food counters.

Prep 30min Cook 20min 5 servings

Rice Easy

Dakgalbi Rice Bowl

No cheese on this one. The chicken thigh is stir-fried in gochujang sauce alone, and it lands on the rice along with soft, sweet cabbage.

Prep 15min Cook 14min 2 servings

Stir-fry Medium

Korean Deodeok Root & Eggplant Soy Stir-fry

The deodeok, a fibrous mountain root, goes into the pan ahead of the eggplant and onion, because eggplant cooks far faster. Its earthy bitterness is toned down beforehand with a short soak in salted water.

🏠 Everyday

Prep 20min Cook 14min 4 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

Soybean Paste Stew with Clams

Wait until the clams are cooked to check the seasoning. As they open they release briny liquid into the broth, and a broth salted to taste with doenjang alone can end up too salty. Throw out any clams that stay shut.

At least 50 min 2 servings

Steamed Medium

Korean Braised Pork Ribs

The ribs spend half an hour in cold water and get a quick blanch and rinse before they ever meet the soy braising liquid. It is an extra step, but it keeps the foam and impurities out of the pot, and the finished sauce tastes clean rather than murky.

Prep 40min Cook 75min 4 servings

Noodles Medium

Korean Black Bean Noodles

Thick black-bean sauce made from chunjang (Korean fermented black bean paste) coats chewy wheat noodles, with diced pork, onion, potato and zucchini giving it body. Simmering until the potato turns half translucent lets the vegetables sweeten the salty paste. In Korea it is the go-to delivery meal on moving day or after a graduation, and it tastes best mixed the moment the hot sauce lands on the noodles.

Prep 15min Cook 15min 2 servings

Pasta Easy

Korean Macaroni Salad (Sweet Mayo Pasta from Retro Diners)

Korean diners of the 1970s and 80s served this sweet mayo macaroni next to pork cutlet and hamburg steak. Sugar and sweet corn take the place of mustard or herbs, and the macaroni is cooked softer than al dente so the mayonnaise clings in one creamy mass.

Prep 15min Cook 10min 4 servings

Western Medium

Chili con Carne

One ingredient sets the heat level of this pot: chili powder. In this recipe that means a blend of ground chiles with cumin, oregano, and garlic, not pure chile flakes or cayenne, and swapping in straight cayenne at the same amount changes the dish completely. Canned cooked kidney beans keep it to one pot, with no soaking or boiling dried beans. When it is done, the liquid clings to the beef and beans instead of running off the spoon, thick enough to serve over rice or tortilla chips.

Prep 15min Cook 45min 4 servings

Asian Medium

İmam Bayıldı (Turkish Stuffed Eggplant)

Imam bayildi is not served warm; it waits in the fridge until fully chilled. This Turkish dish is eggplant peeled in stripes, filled with browned onion and tomato, and braised gently in olive oil, and on a cold plate nothing hides the taste of that oil. That is why the recipe asks for a good extra virgin olive oil.

Prep 20min Cook 50min 2 servings

Rice Medium

Korean Danhobak Haemul Juk (Kabocha Seafood Porridge)

Part of the kabocha melts into the porridge, so it thickens and turns gently sweet without any added starch. With shrimp and squid in every spoonful, it is closer to a meal than the snack-like pumpkin porridge most people know.

Prep 20min Cook 30min 4 servings

Stir-fry Easy

Korean Deulkkae Aehobak Beoseot Bokkeum (Perilla Zucchini Mushroom Stir-fry)

Ground perilla seeds are whisked into water ahead of time, and that perilla water goes in once the Korean zucchini (aehobak) and oyster mushrooms start releasing their juices. Stirred for a few minutes, it thickens until it stops running and simply coats the vegetables. Soup soy sauce does the seasoning.

🏠 Everyday

Prep 16min Cook 12min 4 servings

Soups Easy

Dubu Kkaennip-guk (Tofu Perilla Leaf Soup)

Zucchini, onion and tofu simmer in anchovy broth, and the shredded perilla leaves get only the last thirty seconds. Any longer and the leaves darken and their aroma goes dull. The tofu is scooped in with a spoon instead of cut, leaving rough surfaces for the broth to soak into.

🏠 Everyday

Prep 10min Cook 15min 2 servings

Stews Easy

Korean Aralia Shoot Soybean Paste Stew

The tough, bark-like base of each dureup (aralia shoot) is trimmed off, and thick stems are split lengthwise or scored with a cross at the bottom. That way three or four minutes in the pot cooks them through while they stay crisp. Gochujang goes in at a third of the amount of doenjang, just enough for a low heat.

Prep 12min Cook 16min 2 servings

Steamed Medium

Korean Soy-Braised Pork and Potatoes

This is better ten minutes after it comes off the heat than right away; as it cools, the potatoes keep drinking in the soy sauce until they are seasoned all the way through.

Prep 15min Cook 35min 4 servings

Noodles Medium

Bunsik-Style Korean Black Bean Noodles

Small cubes of potato and zucchini sit in a thick black bean sauce that clings heavily to the noodles, the way it does at Korean bunsik snack shops. Some of the potato breaks down as it simmers and thickens the sauce on its own before the starch slurry is added. Frying the chunjang in oil first takes the edge off its raw bitterness, leaving the slow-cooked onion's sweetness to round it out.

Prep 20min Cook 20min 2 servings

Pasta Easy

Lasagna Soup

Instead of baking layers, this soup puts the flavors of lasagna into a bowl: sausage and tomato broth, broken pasta sheets, and a soft cheese topping. The broth gets its base from raw pork sausage, skinned and crumbled as it browns, with tomato paste cooked in alongside. The noodles are broken into 3 to 4 cm pieces and boiled in a separate pot, then placed in the bowls before the soup is ladled over. That way they never sit in the pot soaking up broth. The ricotta, mozzarella, and Parmesan mixture warms on top and loosens into the broth as you eat. With salt coming from both sausage and cheese, the soup is seasoned last, a little at a time.

Prep 10min Cook 35min 4 servings

Western Easy

Korean Corn Cheese (Buttery Skillet Corn Mozzarella)

Sweet kernels coated in butter and mayonnaise sit beneath a stretchy sheet of melted mozzarella in this Korean skillet dish. Canned corn has to be drained well and cooked briefly to drive off water, or the pan turns soupy. The mayonnaise goes in over low heat and stops cooking once it clings, because longer heat makes it separate. A lid over the lowest heat melts the cheese without an oven.

⚡ 20-Minute Recipes

Prep 5min Cook 8min 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

Rice Medium

Dirty Rice

The dirty in the name comes from finely chopped chicken liver and pork, which stain the rice brown. It is a Cajun dish from Louisiana, built on the usual onion, green pepper and celery, with cayenne for heat.

Prep 20min Cook 50min 4 servings

Stir-fry Easy

Korean Tofu with Stir-fried Kimchi

Tofu is blanched in salted water for 3 minutes and cut into thick slabs, and sour aged kimchi is stir-fried with pork shoulder and onion to go alongside. The blanching firms the tofu's surface so the thick slices are easy to pick up, and a spoonful of the hot kimchi on top seasons the outside. When it is served with soju or makgeolli, the tofu and the stir-fry go on separate plates.

🏠 Everyday 🍺 Bar Snacks

Prep 10min Cook 12min 2 servings