779 recipes. Page 20 of 33
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Under a thick coat of coarse panko is a mix of ground pork and beef much like a hamburger steak, and cutting in lets out the juices the crust held. In Tokyo, neighborhood butchers have long fried them every day for the display case, and eating one hot from the paper bag on the street is an old habit.
The pork shoulder marinates in gochujang for 10 minutes, then gets spread across a hot pan and left alone for the first 2 minutes. That pause is when the glaze touching the pan catches and browns at the edges.
The Gangwon version of soy bulgogi includes shiitake. Thick slices of the mushroom soak up the marinade along with the onion, and even with pear juice in the mix, the salty soy comes through before any sweetness.
Hard scorched rice dropped into hot seafood broth starts out crisp, turns chewy, and if left a while longer softens into something like porridge. It goes into each bowl at the table rather than into the pot, and how long you wait decides which version you eat.
A thick layer of radish, 350 g, lines the bottom of the pot and boils for ten minutes before the mackerel is laid on top. The radish soaks up the fish broth, and it goes over rice together with the little broth that is left.
The square fish cake sheets (eomuk) are cut into triangles small enough to pick up together with a cube of potato. The fish cake goes in only when the potatoes are half done; any earlier and it turns soggy.
Mohinga, often called Myanmar's national dish, builds its soup from the water the fish was poached in, then returns the flaked fish to the pot so every spoonful carries it. Chickpea flour stirred in as a slurry gives the broth a heavier, almost porridge-like body that sets it apart from clear noodle soups, and turmeric tints it a soft gold. The flour has to be fully dissolved in cold water and added a little at a time, which avoids lumps and lets the cook stop at the thickness they want. Onion and garlic simmer in the stock long enough to scent it before the seasoning is added, and the rice noodles are rinsed separately before the soup is ladled over. Crisp chickpea fritters, boiled egg, cilantro, and a squeeze of lime finish each bowl with crunch and acidity.
Two tablespoons of vodka bubble for about a minute, long enough to soften the harsh alcohol smell but not so long that the aroma disappears. The tomato puree reduces until its color deepens before any cream goes in, and from that point the pan stays at its lowest heat so the sauce never boils and splits. The finished sauce should slip into the hollow centers of the penne as well as cling to the outside.
Loose shredded potatoes bake soft in a sour cream and Cheddar sauce, under a topping of buttered cornflakes that stays in coarse, crisp pieces. Breakfast patties will not substitute for plain frozen shreds, and those need to thaw overnight in the refrigerator, which rules this out as a last-minute dish. Wet shreds thin the condensed soup and leave a runny filling under a crust that looks done. Crushing the flakes only roughly matters too, since cereal dust soaks up butter without giving crunch.
Dough stretched paper-thin with oiled hands is wrapped around curried ground beef and beaten egg, folded into a square parcel, and pan-fried until both sides turn golden. The result is layers of crisp pastry around a moist, savory center. Unlike plain roti canai, this Malaysian stuffed flatbread makes a full meal on its own, cut into pieces and dipped in curry sauce or chutney.
Ground pork plus onion, zucchini and cabbage all cut to the same 1 cm dice means every spoonful picks up a bit of everything once the sauce is mixed into the rice. The chunjang (black bean paste) is fried in oil for a minute first to take away its harsh edge, lifted out, and returned only after the vegetables have cooked.
Thin beef that hits the pan in clumps steams instead of searing. So before it goes into the soy and pear-juice marinade, every stuck-together slice is peeled apart and laid flat.
The ingredients are nearly those of kimchi stew, but with more water, so it becomes a soup for pouring over hot rice. How it tastes depends on how sour the kimchi is; if yours is still young, a little vinegar fills the gap.
Canned whelks need almost no prep: drain them and halve the large pieces. The meat is already cooked, and it goes in only after the cabbage and onion are tender, just to heat through for three minutes at most.
In the same soy broth, the potato soaks up seasoning to the center while the peeled quail eggs only brown on the outside. It has long been a familiar lunchbox side for Korean children, and it is seasoned without any heat.
Shepherd's purse, a spring herb with an earthy, peppery fragrance, goes into a doenjang and anchovy-kelp broth with fresh knife-cut noodles. Its aroma is strongest from mid-March to early April, and it is added only in the final minute over lower heat, since a rolling boil drives the fragrance off. Pressing the doenjang through a strainer keeps the soup smooth and less cloudy. Doenjang brands vary in saltiness, so the broth is seasoned lightly at first and finished with soup soy sauce. Zucchini and onion cut to the same thickness cook through together in a couple of minutes and sweeten the broth evenly.
Boiled potato gnocchi get a second cooking in pancetta fat, browning on the bottom while staying soft inside. A splash of chicken stock reduced with Parmigiano makes just enough sauce to coat each piece thinly. Perilla oil, a nutty Korean oil pressed from perilla seeds, is poured in only after the heat is off so its aroma survives, and shredded perilla leaves from the same plant echo it on top.
White wine, butter, and the juices the mussels release become one broth in the same pot, and baguette is there to soak it up. Opening shells tell you the mussels are done, so watch under the lid rather than the timer, and discard any that stay shut.
Etsu fried crisp in potato starch goes straight into a vinegar-soy marinade while still hot, so the fish absorbs it quickly and the thin-cut vegetables stay crunchy. The fish is caught only during a short season from May to July in the Chikugo area of Fukuoka, and its many fine bones call for closely spaced cuts along the body. Served chilled, it is a summer side dish.
Bite-size pieces of webfoot octopus (jjukkumi, a small octopus) are scattered through rice stained red by gochujang sauce. The first sear stops the moment the pieces curl and turn opaque, because they keep cooking while the sauce and rice are stirred in.
Because its soy and pear-juice marinade still tastes right once cold, Seoul-style bulgogi often goes into lunchboxes. Apple juice can replace the pear juice and tenderizes the beef much the same way.
Doenjang, not gochujang, seasons this crab stew, so it tastes nutty and savory before it tastes hot, with the chili flakes and Cheongyang pepper staying in the background.
The young leaves of the Korean thistle, a plant in the daisy family, are what goes by the name gondeure. No chili here, and only 1.5 tablespoons of doenjang, keeping the bitter, nutty scent of the greens in front. Once the gondeure is in, the heat comes down to a gentle simmer.
Fat melting out of the mackerel mixes into the spicy broth and ends up in the potatoes. The potatoes simmer in the sauce first, and the fish joins them only when a chopstick slides halfway in; it needs just a short braise.