779 recipes. Page 33 of 33
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Once the beef is in the pan this is done in a few minutes, so the onion, garlic and soy sauce are lined up next to the stove before the heat goes on. The bean sprouts come off while their stems are still white and crisp.
It starts in perilla oil and finishes with ground perilla seed, so that toasty perilla aroma shows up twice. Taro stems are long and stringy by nature; even after soaking up the soy broth and going soft, you can still feel the fibers when you chew.
Carrot, onion, bell pepper and shiitake go in one after another, firmest first, and all of them finish crisp, with a single tablespoon of oyster sauce added only in the last 20 seconds for gloss.
A tablespoon of doenjang and some chili flakes are loosened in 30 ml of water ahead of time and poured around the rim once the cabbage edges turn glossy. Because doenjang varies in saltiness from brand to brand, the amount stays modest at first and the cabbage is tasted just before it is done.
Cabbage cut into 1 cm strips and tossed briefly over high heat wilts at the edges while the center stays crisp and sweet. Sesame oil starts the cooking, and perilla oil plus partly crushed toasted sesame are added after the heat is off, layering two kinds of nuttiness.
Pork shoulder goes red with gochujang and chili flakes, and summer yeolmu (young radish greens) keeps its slight bitterness against that heat. For a milder plate, leave the other seasonings alone and cut the chili flakes to half a tablespoon.
Soy sauce with mirin and a little oligosaccharide syrup gives it a faint sweetness. The chicken breast never cooks through on its own: as soon as the outside turns white the lotus root and onion go in, and that timing is what keeps the chicken from drying out.
Smoked duck gives off a lot of fat as it cooks, and all but a thin film is poured off. The duck brings plenty of salt of its own, and soy sauce waits until a taste just before serving.
Wet lotus root and shrimp give off water instead of frying, and that water thins the soy glaze. Lotus slices are done when the edges are translucent and the middle still crunches; cooking longer to soften them only overcooks the shrimp.
The 2.5 tablespoons of soy sauce are split: one seasons the beef up front, and the rest goes in with syrup at the end to glaze the lotus root as well. Only a thin cut of beef will cook in about the same time as the lotus.
Cumin and chili flakes are held back until the final minute so their aroma stays sharp. Before that, thin slices of lamb are spread in one layer in a very hot wok and left untouched for the first 40 seconds to brown.