Recipes with onion

779 recipes. Page 24 of 33

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Korean Shrimp Tomato Knife-Cut Noodles

With a base of tomato, garlic, onion and olive oil and a finish of grated Parmesan, this lands somewhere between a light tomato pasta and Korean knife-cut noodle soup. There is no anchovy stock or soy sauce, which leaves the tart tomato flavor in charge. That also means the tomatoes have to be crushed and cooked down until thick before any water is added, or the broth tastes flat. The garlic stays pale, cooked gently only until the onion turns translucent. Added once the noodles are nearly done and seasoned with just a pinch of salt, the shrimp stay tender and the broth does not turn salty.

Prep 14min Cook 20min 2 servings

Pasta Easy

Ssamjang Chicken Spinach Orecchiette (Ssamjang Chicken Pasta)

Ssamjang, the thick soybean-and-chili paste served with Korean lettuce wraps, gets whisked into milk instead of fried, which keeps its savory fermented flavor while softening its pasty edge. Browned chicken thigh, onion, and garlic give the sauce some sweetness underneath. Each ear-shaped orecchiette cups a little sauce, and spinach goes in only during the final minute or two so it stays green. Parmesan melts in once the burner is off.

Prep 18min Cook 17min 2 servings

Western Medium

Meatloaf

A ketchup glaze darkens and tightens over the beef as it bakes, giving the loaf a sweet, tangy top. The real test comes at the cutting board: thick slices hold together only after the loaf rests in its pan for at least 10 minutes. Cutting straight from the oven lets the juices run out and the slices fall apart.

Prep 15min Cook 55min 4 servings

Asian Medium

Sweet and Sour Pork

Korean Chinese restaurants serve their own take on sweet and sour pork, called tangsuyuk: pork loin in an egg and cornstarch batter, fried twice, under a hot ketchup and vinegar sauce with bell pepper and onion. The second fry sets the coating hard enough to stay crisp for a while even after the sauce goes on.

Prep 25min Cook 20min 4 servings

Rice Easy

Korean Pork Belly Kimchi Fried Rice

Pork belly cut into 1 cm pieces renders enough fat to fry the kimchi and rice, so no cooking oil is added and every grain tastes of pork. That only works if the pork gets 4 to 5 minutes, until the edges are golden and the fat coats the pan.

Prep 15min Cook 12min 2 servings

Stir-fry Medium

Korean Gondre Dubu Doenjang Bokkeum (Thistle Tofu Doenjang Stir-fry)

The doenjang is thinned with three tablespoons of water before it goes in, because boiled gondre (a wild mountain green) comes in tangled strands. Thinned paste can work its way between them. Tofu, browned separately in perilla oil, joins at the end.

🏠 Everyday

Prep 18min Cook 10min 2 servings

Soups Hard

Pot-au-Feu (French Slow-Simmered Beef and Root Vegetable Broth)

One pot yields two courses. The clear broth goes into bowls on its own, while thick slices of brisket with the potatoes and carrots share a plate, with mustard or coarse salt alongside. For a clear broth the first blanching water is thrown out, and the fresh pot is skimmed before it boils and kept at a bare shiver for two hours.

🏠 Everyday

Prep 20min Cook 180min 4 servings

Stews Easy

Korean Semi-Dried Pollock Radish Stew

Kodari, pollock dried only partway, has a dense, chewy flesh that keeps its grain through a long simmer. It can still break if flipped, so it sits on the bed of radish and gets the broth spooned over it two or three times instead. Rice-rinse water forms the broth and tones down any fishy smell.

Prep 15min Cook 30min 4 servings

Steamed Medium

Korean Spicy Steamed Baby Octopus

Baby octopus, at its best in spring, spends only a short time in a gochujang and gochugaru marinade before steaming on a bed of cabbage and onion. Ten minutes is enough to coat the pieces before they start giving up water. As the vegetables soften, their juices mix with the marinade into a small pool of spicy sauce at the bottom. The cabbage keeps the octopus off the steamer and takes the edge off the heat. The steamer should be at a full boil before the octopus is added, and the lid stays shut so the steam stays strong. The window between springy and rubbery is narrow, and the moment the pieces curl up plump is the moment to stop.

Prep 20min Cook 15min 2 servings

Noodles Medium

Shan Noodles (Burmese Flat Rice Noodles with Turmeric Meat Sauce)

Served without broth, these Shan-style rice noodles from Myanmar are tossed at the table with a topping of minced chicken cooked in soy sauce, fish sauce, and chili flakes. Garlic and onion sizzled until translucent form the aromatic base, and a final drizzle of warm pan oil carries that fragrance into every strand. The amount of chili flakes alone sets the heat. The noodles come out of the pot 30 seconds short of the package time, so they keep their bounce through the mixing. If the rinsed strands start to stick, a teaspoon of oil tossed through them first keeps them apart.

Prep 20min Cook 20min 2 servings

Pasta Medium

Tortellini in Brodo (Italian Stuffed Pasta in Clear Meat Broth)

In Emilia-Romagna, small stuffed pasta served in a clear meat broth is closely tied to Christmas and holiday meals. This version keeps it quick with store-bought tortellini and chicken broth: finely diced carrot, celery, and onion simmer for 10 minutes just to perfume the liquid, and the broth stays at a gentle bubble so it remains clear. Grated parmesan finishes each bowl.

Prep 20min Cook 20min 2 servings

Western Hard

Moussaka (Greek Eggplant Lamb Bechamel Bake)

Pan-fried eggplant, lamb sauce scented with cinnamon and a thick bechamel set into distinct layers that show clearly when the dish is sliced. Egg yolks whisked into the bechamel let it firm into a golden crust that holds everything in place. A day or two in the fridge deepens the flavors, which makes it a good dish to prepare ahead for a gathering. Ground beef in place of lamb, or potato and zucchini alongside the eggplant, are common swaps.

Prep 40min Cook 60min 6 servings

Asian Easy

Thai Yellow Curry (Chicken and Potato Coconut Curry)

With fish sauce as the only added seasoning, frying the yellow curry paste in a dry pot until it darkens slightly and turns fragrant does most of the flavor work. Cut large, the potatoes simmer quietly with the chicken and onion in the coconut milk until a chopstick slides in, staying in whole chunks that soak up the sauce.

Prep 15min Cook 25min 3 servings

Rice Easy

Korean Saury Kimchi Rice Bowl

Even the liquid from the can of mackerel pike (kkongchi, a Pacific saury) goes in, two tablespoons of it, adding the taste of the fish to the kimchi sauce. Once the fish is in, the spatula splits it only two or three times, and it still sits on the rice in large chunks.

Prep 12min Cook 18min 2 servings

Stir-fry Hard

Korean Thistle Greens & Mackerel Stir-fry

Oily mackerel and boiled gondre, a rustic, grassy Korean thistle green, share one gochujang and soy glaze. The mackerel is pan-browned separately and added near the end, so it is still in large flakes on the plate.

🏠 Everyday

Prep 20min Cook 14min 4 servings

Soups Easy

Potato Leek Soup

Sweating the leeks and onion in butter over low heat for about six minutes, glossy but never browned, is what keeps this soup mild. The body comes from puréed potato, and once chilled, the finished soup can be served like a vichyssoise.

🏠 Everyday

Prep 15min Cook 30min 4 servings

Stews Medium

Korean Sea Squirt Stew (Pop-and-Burst Seafood Broth)

Bite into a sea squirt and the little sac bursts, releasing a salty, briny juice. To keep that, the radish and zucchini are cooked through first and the sea squirts get only three or four minutes over high heat at the very end. In April and May, when they are in season and full of juice, the broth itself tastes different.

Prep 15min Cook 20min 2 servings

Steamed Medium

Korean Braised Yellow Croaker

Soft, mild yellow croaker with little fishiness needs nothing more than a simple sauce of soy, gochugaru and garlic. Some croaker is sold already salted and needs less soy sauce. Taste before adding the full amount. Sliced radish under the fish keeps it from sticking and turns sweet and tender in the liquid. Korean families often put this on holiday tables, and the saucy braising liquid is meant to be spooned over rice.

Prep 15min Cook 22min 2 servings

Noodles Easy

Korean Konjac Noodle Salad

Konjac noodles, blanched for 2 minutes to lose their faint odor, keep a bouncy, almost rubbery chew that plays against crisp shreds of cucumber, carrot, and onion. The dressing is gochujang sharpened with vinegar and softened with a little sugar, soy sauce, and garlic, finished with sesame oil and toasted sesame seeds. Served cold after a short rest in the fridge, it works as a banchan or a light side, with the translucent strands stained red by the sauce.

⚡ 20-Minute Recipes

Prep 12min Cook 3min 2 servings

Pasta Medium

Tteokgalbi Ragu Ziti Bake (Korean BBQ Ziti Gratin)

Ground beef is first browned with soy sauce and sugar for the sweet-savory taste of tteokgalbi, Korean grilled short-rib patties, before tomato puree and gochujang are added and simmered. Gochujang, a fermented chili paste, adds savory depth rather than just heat and sets the sauce apart from a standard meat sauce. Pulled from the water two minutes early, the ziti finish in the 200-degree oven without going soft. Gochujang brands differ in saltiness, and the sauce is tasted only after it has reduced.

Prep 20min Cook 35min 4 servings

Western Easy

Mushroom Julienne (Creamy Mushroom Cheese Bake)

Six small cocottes of mushrooms in sour cream, with no flour or roux to thicken them, rely entirely on the mushroom liquid being cooked off first. Tilt the pan: clear liquid pooling at one side means it needs longer. Sour cream stirred in over low heat stays smooth instead of splitting, and the cheese goes only on top, melting in the oven rather than into the sauce. The portions suit a starter or side more than a main, and one large dish in place of small ones changes the baking time with its depth.

Prep 15min Cook 50min 6 servings

Rice Hard

Korean Blue Crab Doenjang Pot Rice

Cleaned blue crab sits on the rice, which cooks in anchovy-kelp stock with doenjang dissolved in it, and the crab's sweetness and the earthy paste soak down into every grain. After the rice has rested, one more minute over low heat builds a layer of nurungji (scorched rice) on the bottom. Doenjang varies in saltiness from brand to brand, so start with a tablespoon and taste the stock.

Prep 20min Cook 35min 4 servings

Stir-fry Hard

Korean Spicy Beef Intestine Stir-fry

Blanched beef intestines (gopchang) go into a dry pan first and give up their own fat, and that fat, not cooking oil, is what the gochujang sauce and vegetables are fried in. The chewy gopchang carries a strong hit of chili from both gochujang and chili flakes.

🏠 Everyday

Prep 25min Cook 15min 2 servings

Soups Medium

Ribollita (Tuscan Bread and Bean Soup)

Stale baguette soaks up the bean and vegetable broth until this is less a soup than something close to a porridge. The name means reboiled, and true to it, the soup tastes deeper when reheated the next day.

🏠 Everyday

Prep 20min Cook 45min 4 servings