779 recipes. Page 22 of 33
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The lobster meat is boiled and set aside, and the soup itself is made from the shells. They are browned in butter until the bottom of the pot colors, flamed with cognac, then simmered with tomato and fish stock for more than half an hour before being strained out. The meat comes back only at the very end, after the cream.
Each spoonful brings up chewy webfoot octopus (jjukkumi) together with tofu that has soaked up the red broth. The octopus turns rubbery if it boils long, so the vegetable broth is finished first and the octopus gets only a few minutes in it.
The radish is half-cooked on its own beforehand, so it is seasoned all the way through in the short time the mackerel takes. With just half a tablespoon of gochujang, the soy sauce leads and the heat stays gentle.
Wide rice noodles, chicken thigh, garlic, fresh chili, and Thai basil hit a smoking-hot wok together in this spicy Thai stir-fry, also called drunken noodles. The noodles soak only until pliable, keeping a firm core so they hold their shape over high heat. Fish sauce brings briny depth, and dark soy sauce colors the noodles and adds a hint of sweetness.
Sirloin is seared, rested for five minutes and sliced over the noodles, while the sauce comes from the same pan: meat juices, butter, sliced garlic, soy sauce and a spoon of mentsuyu, the Japanese bonito-and-kelp noodle base. The pasta water is added and emulsified quickly into a glossy coating, before long simmering can turn the soy sauce harsh and salty.
Some of the potatoes break down into the broth as it simmers, giving the stew body without any flour. Large pieces of lamb shoulder brown best when left alone until they release from the pot on their own. With just lamb, onion, carrot, potato, and thyme, the result depends on gentle heat: a hard boil toughens the lamb, so keep the lid ajar and only small bubbles at the edge of the pot. Once the lamb pulls apart with a fork and some potato has crumbled, it is time to season. Made a day ahead, it tastes even better.
Goan vindaloo is a pork curry where the sourness of vinegar comes through as clearly as the heat. Pork shoulder sits in a paste of white vinegar ground with garlic, ginger, chili and cumin, then braises with browned onion until that paste has thickened onto the meat.
Big flakes of smoked haddock and halved hard-boiled eggs show through rice tinted yellow with curry powder. Haddock is a cod relative, and the smoked fillets used here are the kind sold for cooking, so they need to be cooked through, not eaten straight from the pack.
With 700 g of pork neck cooked in one go, there is enough for four people to wrap in lettuce. Gochugaru goes in alongside the gochujang, adding a drier, more powdery heat on top of the paste's.
Tofu and water dropwort (minari) are nearly all there is in the bowl, so the anchovy broth stays clear and light. The minari is pulled off the heat while its stems are still crisp and bright, and the soup goes straight into bowls.
Sour kimchi is fried with chili flakes, anchovy stock goes on top, and 200 g of soybean sprouts follow. After that, the lid has one rule: if it goes on, it stays on until the sprouts are cooked, and if it is left off, it stays off the whole time. Lifting it halfway brings up a raw, beany smell.
Crunchy bean sprouts and chewy squid and shrimp share one platter, all coated in a thick red sauce. It shows up often as a dish to go with drinks.
The water used to poach the chicken breast is kept, and a spoonful goes in whenever the rice vermicelli starts to look dry in the pan. The thin noodles soak up the chicken flavor along with the soy and fish sauce and finish loose, with no liquid pooling underneath.
Short rib cut into 3cm pieces braises with red wine, whole tomatoes and soy sauce for an hour or more, until a spatula presses it apart into shreds. Its collagen melts into a sticky sauce that coats the wide pappardelle, and the soy brings a fermented saltiness ordinary Bolognese lacks.
Fried fish, squid and shrimp share the plate with green plantain chips and a lime-dressed onion salsa. The salsa sits on the side so the lime juice does not soften the coating, and extra lime wedges get squeezed over while eating. Instead of a batter, the seafood gets a single coat of flour shaken off in a sieve, and any surface moisture makes it clump thick. Each type cooks at its own pace and fries separately, and a golden outside is no proof of doneness: fish should hit 63°C in the thickest piece and shrimp should be opaque all the way through.
The deep red comes mostly from paprika, and this Kashmiri lamb curry looks far hotter than it tastes, with a mild sweetness instead. Big chunks of lamb cook slowly over low heat in yogurt and tomato puree.
A whole piece of chicken thigh, rubbed with turmeric and cumin, comes on top of rice cooked in coconut milk. The spice and coconut reach right into the rice, and a spicy dipping sauce on the side sharpens the whole plate.
Maesil-cheong (green plum syrup) in the marinade gives this gochujang pork neck an unusually tart finish. Perilla leaves, barely cooked, are mixed through the meat.
The only heat involved is a 20-second dip for the seaweed, which is rinsed in cold water right after so it stops cooking. The broth is never heated either; it is soup soy sauce, vinegar and sugar topped up with cold water.
Ribbons of perilla leaf sit on a broth made from stir-fried bulgogi beef, and their fresh, faintly minty smell comes through clearly over the meat. It is seasoned with soup soy sauce, which keeps the taste clean.
Fermented skate carries a sharp ammonia sting, and steaming it under a gochugaru and gochujang paste tames that edge without erasing it. In Jeolla Province the dish turns up at feasts and ancestral rites, and the smell is the point rather than a flaw.
Starch from sliced potato simmered first gives the broth its base body, leaving the perilla seed powder added near the end only to finish it. The result is a light, nutty soup that clings thinly to the noodles. Fresh kalguksu noodles go straight into the pot, and stirring right away is the main guard against a clumped, stuck mass.
Pre-cooked octopus is patted dry and seared hard over high heat so the outside turns chewy, then tossed with penne in a tomato cream sauce warmed up with gochugaru (Korean chili flakes). The sauce fills the tubes of the penne, so every forkful with a piece of octopus brings plenty of it along.
Short, irregular egg dumplings end up wrapped in stretchy melted Emmental, with slow-cooked onion on top to balance the salty cheese. The batter is dropped from a spoon straight into boiling water, and the rough, uneven shapes that result are part of the dish. Drain the dumplings thoroughly before they hit the pan: clinging water thins the cheese and kills the stretch.