779 recipes. Page 2 of 33
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Perilla seed powder has a heavier nuttiness than sesame with a slightly bitter finish, and in this jeon its aroma actually gets stronger once the pancake cools. Before they meet the batter, the oyster and shiitake mushrooms spend a minute in a dry pan to drive off their water. Soy sauce in the batter means it is seasoned enough to eat without a dipping sauce.
No doenjang or gochujang goes into this stew, and napa cabbage and anchovy stock do nearly all the work. That is why the anchovies lose their heads and dark guts first and steep for no more than 10 minutes before straining; any longer and they turn the broth bitter.
Unlike agujjim, the gochujang-heavy steamed monkfish, this one simmers down in a soy-based broth, where salt and sweetness come before heat. As the liquid reduces, the monkfish and radish take on an amber gloss, and that sauce gets spooned over rice.
A day after the beet and onion go into the soy and vinegar brine, the liquid itself has turned deep purple and the salty and sour notes have settled in. It is a fridge pickle, so use a clean utensil each time you take some out.
Hard clams, not anchovies, give this broth its base, and their clean sea flavor soaks into every strand of hand-cut noodle. Radish, zucchini, and onion add sweetness, while starch released by the noodles thickens the soup slightly without any added thickener. Shaking the loose flour off the noodles first keeps that thickening from turning the broth cloudy. The clams come out as soon as their shells open and return only at the end, keeping the meat from turning rubbery. This style has long been eaten along the coasts of South Chungcheong and Jeolla, and it tastes best when clams are in season.
Baked ziti borrows the meat sauce, ricotta, and mozzarella of lasagna but skips the layering: the tube-shaped pasta is simply tossed and spread in the dish, which cuts the work considerably. Only half the sauce and half the ricotta go into the pasta; the rest sits on top under the cheese, keeping the inside moist. The ziti come out of the water two minutes early because they keep cooking in the oven. Once the mozzarella and Parmesan bubble gold, a 5-minute rest lets portions cut cleanly.
Firm tofu is seared in a dry pan until golden, then dressed with yuja-cheong, a Korean citron marmalade, mixed with soy sauce, vinegar and olive oil. The citron peel gives a faint bitterness and a fragrance that soy sauce alone never brings to plain tofu. Yuja has been grown on Korea's southern coast, around Goheung and Namhae, since the Joseon era. Tofu that still holds water thins the dressing and mutes that fragrance. Thinly sliced onion and baby greens add crunch on top. Serve it within 2 hours, while the tofu still holds its firm shape.
Rather than cubes of beef stewed for hours, this pot holds ground beef, tomatoes and dry elbow macaroni that cook together in the same sauce. The pasta drinks up the seasoned liquid as it softens, and its starch turns the sauce from loose to spoonable. A broad pan evaporates faster than a narrow one, so the reserved water stays nearby rather than going in at the start. A splash of water revives leftovers better than more tomato paste, since the macaroni keeps absorbing sauce after it is made.
A thin rice batter is spread paper-thin over a cloth set above boiling water, steamed until translucent, then rolled around ground pork with chopped wood ear mushroom. These Hanoi wrappers are far softer and more delicate than wheat ones, so pulling on a sheet while lifting or rolling tears it at once.
Three onions cooked slowly in butter for more than 20 minutes, until deep amber, are nearly the whole tart. There is only enough egg and cream custard to hold them together, and Gruyere on top bakes into a salty brown crust.
Canned corn kernels end up loosely bound in a milk and cream sauce, thick enough to eat with a spoon but neither set like a casserole nor brothy like chowder. Instead of more flour, part of the corn is mashed and stirred back in to thicken it, and the heat comes off while the sauce still flows, since it firms up as it cools.
Toasting the rice in sesame oil first keeps its starch from rushing out all at once, and the porridge sticks to the pot less. The doenjang (Korean soybean paste) is pushed through a fine sieve into anchovy broth, and finely chopped napa cabbage and onion melt into the rice over 20-plus minutes at a low simmer.
Ground perilla seeds thicken the small amount of cooking liquid into a light, nutty sauce, so the cabbage ends up sitting in a shallow gravy rather than dry or watery. Stems and leaves are cut together, yet a short covered cook leaves the stems with some crunch while the leaves turn soft.
Glass noodles seasoned with soy sauce and sesame oil go into seaweed with stir-fried vegetables, rolled tight and fried. Rolling while the filling is still hot wets the seaweed and tears it, so the filling is spread out to cool first. They also get dipped in tteokbokki sauce.
Daechang gets its rich, savory taste from the thick fat lining the inside of the intestine. Over high heat that fat renders out, and the outside browns and crisps. It firms up and toughens as it cools, which is why it is eaten straight from the pan, often with soju or cold beer.
Barley soaks up the stock as it swells, and the whole soup turns thick and hearty. The grains grow to two or three times their size while cooking and keep drinking liquid into the next day. Leftovers need a splash of extra stock when reheated.
Garlic chives make up most of this pancake, with just a little carrot and onion. The batter is loose enough to run off a spoon, and instead of one big pancake it is spread thin in several small ones. Small rounds are easier to keep even and to support on the spatula when flipping.
White kimchi, fermented without chili flakes, gives this stew a clear, pale broth with a gentle lactic tang instead of the red heat of regular kimchi stew. Skipping the usual frying in oil keeps it far lighter, and soft tofu and enoki fill out the pot.
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.
Crisp stems and tender florets sit side by side in this soy pickle, a contrast that depends on keeping the blanch to 40 seconds and moving the broccoli straight into ice water. Unlike many hot-brine pickles, this one waits until the brine is completely cool, because warm liquid softens the florets. Red bell pepper and onion add sweetness and a flash of red against the green. The crunch is best in the first two days, while the seasoning reaches all the way through after 3 to 4 days. It packs easily into a lunch box and keeps for up to 2 weeks in the fridge.
Halved onion and ginger, charred black in a dry pan, lose their raw bite and lend a caramel sweetness to an otherwise clear broth. Thin slices of Korean chadolbaegi brisket go into the bowl raw and cook only from the boiling broth poured over them, staying soft and juicy. The thinner the slices, the better that brief heat reaches the middle. The marbled brisket fat adds more body than standard pho, landing somewhere between Korean gomtang and Vietnamese pho. Bean sprouts, cilantro, and lime on the side let each person tune aroma and acidity, with the cilantro added just before eating so its scent stays fresh.
Milk simmered into the tomato for 80 minutes rounds off the acidity and leaves this ragu soft-textured and mellow. The depth is set earlier, when the ground beef browns over high heat until it catches on the pot and red wine lifts that browned layer into the sauce.
Nopales, flat cactus pads from Mexico, release a slippery juice like okra when boiled, yet keep a pleasantly chewy, crisp bite once cooked. Sharp lime juice and grassy cilantro play against the cactus's mild green flavor, with tomato and onion tossed through. Prep starts with gloves and a knife, scraping the tiny spines off both faces and the edges. In Mexico it goes alongside tacos, grilled meat or beans.
A griddled corn cake is split into a pocket, still joined along one edge, and stuffed with shredded chicken bound by mashed avocado and mayonnaise, with a few avocado slices tucked in. The dough uses precooked corn flour made for arepas, not ordinary cornmeal or cornstarch, which absorb water differently and will not hold the same disc. Pressed by hand, a good dough keeps its shape without deep cracks around the edge. A browned crust can hide a sticky center, and covering the discs, sometimes with lower heat at the end, cooks them through. Assembly waits until just before eating, with the creamy filling kept cold until then.