779 recipes. Page 29 of 33
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Perilla oil and shredded perilla leaves make this smell much stronger than the usual potato stir-fry. The soy sauce is poured into an empty spot in the hot pan and allowed to bubble before it is stirred through, and in that moment it picks up a faintly scorched, toasty smell that carries over to the potatoes.
Ripe tomato, roughly chopped, goes into an otherwise familiar beef short rib stew and turns the broth tangy and thick. It melts into the gochujang sauce, leaving hardly a trace except a deeper red.
Layered with well-aged kimchi and left to simmer a long time, the kimchi goes soft right down to the stems and the pork shoulder, streaked with fat, pulls apart with chopsticks.
A roux of butter and flour, stirred only to light brown, gives etouffee both its nutty aroma and its body. Taken darker, it turns bitter and overpowers the delicate shrimp. Onion, celery, and bell pepper go straight into the hot roux, and their moisture loosens it before chicken stock is whisked in a little at a time. Compared with shrimp creole, the sauce is brown and buttery rather than tomato-red. The shrimp cook in it only briefly at the end and are served over rice.
A shallow crosshatch on the inside of the squid makes each piece curl into a thick, bouncy roll the moment it hits the heat, and the opened cuts give the gochujang sauce more surface to grab. Onion and cabbage go into the pan first to cook off their water so the sauce stays glossy.
Smoked duck comes already seasoned, so the soy sauce is kept light, and no oil is added because the duck's own fat is enough to cook the onion and sauce. The sauce is gochujang with maesil-cheong (green plum syrup), and two cheongyang chilies go in with the onion.
A can of tuna stands in for meat and gives the doenjang broth its savory depth, with plenty of ugeoji, blanched outer napa cabbage leaves. Use only half the oil from the can; all of it makes the broth greasy.
Served cold and thinly sliced, pyeonyuk has a firmer, cleaner bite than warm boiled pork. Pork shank simmers with ginger, garlic, and whole peppercorns to take away any gamey smell, then gets rolled tightly in plastic wrap while still warm and chilled for at least 2 hours so it holds a neat shape. Slices are dipped in salted fermented shrimp, a classic starter for holiday tables and guests.
Ground beef simmered with ketchup, tomato paste, Worcestershire, and a little sugar turns into a sweet and savory filling piled onto soft buns, meant to drip as you eat. Browning the beef until its moisture cooks off keeps the sauce from going watery once the tomato paste and ketchup are in. The finished mixture should hold on a spoon and slide off slowly; any looser and the buns soak through and collapse. Toasting the cut sides of the buns dries their surface and slows how fast the sauce seeps in. Pickles on the side balance the richness.
Mozzarella goes over rice cooked with butter-sautéed corn, the lid goes back on, and the heat of resting melts it so it stretches in long strands when you lift the paddle. A little milk in the cooking liquid makes the rice soft and creamy, and the corn kernels pop as you bite.
Perilla sprouts are far more tender than perilla leaves and smell only faintly of perilla, and here they are tossed with browned tofu in thinned doenjang (Korean soybean paste). Thickly shredded perilla leaves can stand in when sprouts are hard to find, though the scent gets noticeably stronger and the bite tougher.
Uijeongbu is the city where this stew took hold near US Army bases after the Korean War, and that is where the name comes from. The salt of Spam and cocktail sausages, the sourness of ripe kimchi and the sweetness of melted baked beans all end up in the same pot.
Pan-fried tofu and thick-cut king oyster mushrooms share the same spicy soy and gochujang sauce but feel completely different to bite: one soft, the other springy. Browning the tofu slowly over low heat until the edges firm up gives the sauce a surface to cling to.
Small beef meatballs simmer in a creamy milk gravy, usually alongside mashed potatoes to catch every bit of sauce. Tenderness comes from a light hand: overworking the mixture tightens it into dense, rubbery balls. The pan is never wiped before the flour goes in, because the gravy owes its depth to the browned drippings the meatballs leave behind. Once the flour loses its raw smell, the milk is stirred in a little at a time so the gravy stays smooth. A splash of Worcestershire sauce gives the cream a savory edge.
Ketchup rice, fried in butter with ham, vegetables and peas, is folded inside an egg still moist in the middle, using the curve of the pan. Cut into, the half-set egg runs over the rice, and the peas show up as flecks of green.
A shallow slit in each shishito pepper (kkwarigochu) lets the soy and oyster sauce seep inside and keeps the peppers from bursting in the pan. The chicken tenderloin they cook with has almost no fat and a mild, clean taste.
Thin-sliced woosamgyeop, fatty beef brisket, is fried with garlic until its fat runs, and the chili flakes and soup soy sauce are toasted in that fat before any anchovy stock goes in. That is where the red, slick broth comes from. Two cheongyang chilies make it properly hot, and the bean sprouts go in last and come out still crunchy.
The shrimp steam on a bed of onion, green onion, and garlic, and the rising vapor carries those aromas in between the shells. Apart from a splash of rice wine and a squeeze of lemon there is no seasoning, which puts the shrimp's own sweetness at the center. The steaming stops within 8-9 minutes, before overcooking can shrink the flesh and make it stiff.
Pork shoulder marinated red with achiote and guajillo chilies gets sliced thin, seared, and tucked into corn tortillas with grilled pineapple. This home version cooks the slices in batches in a pan or on a grill; crowding them releases so much liquid that the meat steams instead of browning.
Korean snack bars serve omelet rice in its plainest form: ketchup fried rice with ham, onion and carrot, wrapped in thin egg and topped with more ketchup. The ketchup and Worcestershire sauce bubble at the edge of the pan before being stirred into the rice. Turned out onto the plate, it takes the familiar oval shape.
Instead of being stirred into liquid, the doenjang (Korean soybean paste) is fried at the edge of the pan in the fat from the pork, which cooks off its pasty smell, before the blanched cauliflower goes in. There is no broth at all, and the heat goes off while the cauliflower stems still have a little firmness.
Summer yeolmu, young radish greens, leaves a faint bitterness at the end of each spoonful of doenjang broth. It is best while the stems still crunch, so it does not simmer for long.
Spanish mackerel has white, tender flesh that flakes apart easily once cooked, so this braise never flips the fish. Instead, the pot gets a gentle shake and the sauce is spooned over the top. A gapless bed of radish, thicker slices in the middle, keeps the fish off the pot. The red sauce of soy, gochujang and gochugaru seasons both the mild flesh and the radish, which turns translucent as it cooks.
Reblochon halved and laid cut-side down melts straight into the layers of potato, smoked bacon, and onion below. This winter dish from the Savoie region of France depends on parboiled potatoes: cooked only halfway, they soak up cream in the oven and still hold their shape.