779 recipes. Page 4 of 33
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There is more shrimp than chives here, 200 g of it, and it is chopped coarsely with a knife so every bite still has some snap. Two eggs in the batter hold all that shrimp together when the pancake is flipped.
Okara, the soybean pulp, drinks up the broth and cooks down almost to the thickness of porridge. Pork and sour kimchi are fried in perilla oil first, and salted shrimp seasons the pot at the end. Okara sinks and catches on the bottom; through the 20-plus minutes of gentle simmering, the pot needs frequent scraping.
The dish is done when the glass noodles have drunk up the soy braising liquid and turned glossy brown; they go in only for the last five minutes, since added early they soak up all the sauce and go limp. Its current form is said to have settled in Andong's old market in the 1980s, though chicken braised in soy sauce in Gyeongsang Province goes back much further.
Chamnamul greens are salted for just 10 minutes and dressed without rinsing, letting the leftover salt season them. A gentle squeeze is enough, since wringing bruises the tender leaves and makes them slump during fermentation. Blended Korean pear and onion in the sweet rice paste round off the chili heat. With so much moisture in the greens, fermentation moves fast and the kimchi softens if kept too long. Small batches eaten within a few days work best.
Shiitake carries the chew in this meatless japchae, cut into long thin strips alongside the onion and carrot. The seasoning is split: half dresses the sauteed vegetables, and the rest is stir-fried with the boiled noodles so they take on flavor of their own.
Ground beef seasoned like bulgogi, with soy sauce, sugar, and garlic, simmers in a tomato sauce, where the sweet-salty soy meets the acidity of the tomatoes. Searing the meatballs first leaves a browned crust that melts into the sauce and deepens it. Breadcrumbs and egg hold moisture, so the meatballs stay tender through the simmer instead of drying out.
Springy canned sea snails (golbaengi) are tossed with cucumber, onion and scallion in a hot, sour and sweet sauce of gochujang, chili flakes, vinegar and sugar, a classic drinking snack in Korea. A 5-minute soak in cold water takes the harsh edge off the onion so it blends into the sauce. The snails drain well in a sieve first, as leftover brine from the can thins the sauce until it no longer clings. The plate goes to the table right away: once dressed, the salt starts drawing water out of the vegetables. Spooned over thin somyeon noodles, it becomes golbaengi somyeon, with the noodles soaking up the dressing.
Salt cod poached gently in milk absorbs moisture before it is mixed with half-cooked potatoes and cream and baked until golden. Fully cooked potatoes would collapse in the oven, so they are only partly fried or pan-cooked beforehand. Saltiness varies by product, which means soaking the cod from the day before and tasting just before it goes into the oven. A few minutes of rest after baking lets the cream settle so the layers hold when served.
This dish takes its name from a train line between Manila and the Bicol region in southeastern Luzon, where coconut and chilies go into cooking more freely than almost anywhere else in the Philippines. Pork belly simmers in coconut milk with shrimp paste and chilies until the coconut fat separates and the meat starts frying in it. By the end there is almost no loose sauce, just a creamy coating on every piece.
Beef, potato, rutabaga (swede), and onion are sealed into the pastry raw, so the juices they release while baking stay inside and act as the gravy. Cutting everything to about 1 cm lets the raw filling cook through. The hand pie grew out of a portable meal for miners in Cornwall, England, and the thick crimped edge served as a handle.
The slices go on a bed of onion and minari (water dropwort), with chojang, soy sauce, wasabi, and lemon kept on the side for dipping piece by piece, each one differently. The fillet has to be sold for raw eating with a stated parasite-control freeze, and even then it stays at 4°C or below while it is prepared.
The shiitake and onion are minced fine and sautéed in sesame oil before the rice goes in, so the mushroom flavor runs through every spoonful without chewy bits. It's a mild porridge, seasoned with just a little soy sauce and pepper.
Oyster mushrooms torn along the grain come apart in thin strands, while shiitake cut 5 mm thick have a fuller chew. Whether the mushrooms were rinsed matters less than whether they go into the pan wet or piled in layers.
The word gungjung, royal court, points back to the food of the Joseon palace. Soy sauce and sesame oil do the seasoning, so there is no heat, and bulgogi-cut beef and shiitake go in with the rice cakes. The beef is seared only on the outside and set aside, returning to the pan after the rice cakes have softened.
Soy-marinated short rib meat, seared over high heat, comes topped with a pile of green onion shreds that have been soaking in cold water. Each pick of the chopsticks takes hot meat and cold, crisp onion together.
Oyster and shiitake mushrooms go straight into boiling water, and after about four minutes the broth turns light brown; soup soy sauce and salt do the seasoning. Cubed tofu is slid in at the edge of the pot and never stirred, which keeps its corners sharp.
Plenty of finely chopped garlic chives go into the ground beef, so these bite-sized jeon come out flecked with green. Tofu squeezed dry makes them softer than meat alone, and the soy sauce and sesame oil seasoning still tastes clear once they have cooled.
Shredded chicken and pork, corn and butter beans cook down together in a tomato broth until the stew turns thick. Unlike gumbo, it has no long-cooked flour roux, and small cubes of potato break down to do the thickening while the corn keeps some pop. The recipe assumes fully cooked, unsauced meat: raw meat cannot simply be swapped in for the same time, and barbecue-sauced leftovers would throw off the sweetness and salt. Vinegar goes in at the very end to brighten the tomato.
Blanched napa cabbage leaves are rolled around a filling of minced pork and mashed tofu, then steamed. The filling needs two or three minutes of kneading to turn sticky, or the rolls come undone in the pot, and each roll sits seam-side down. Stir a little starch into the leftover cooking liquid and it becomes a sauce to go with them.
Carrot brings its own sweetness to this soy and vinegar pickle, so each bite reads as three clear notes: sweet, salty and sour. Cutting the sticks to an even 0.5 cm keeps every piece pickling at the same speed, which is what gives the jar a uniform crunch. Onion, whole garlic and a halved Cheongyang chili (a hot Korean green pepper) season the brine. The jar is ready after about 24 hours in the fridge and works as a sharp, crunchy foil to fatty grilled meat.
Only the foam gets skimmed from this doenjang broth, and the brisket fat left in gives the soybean-paste soup a rich, beefy body. Onion, zucchini, and oyster mushrooms simmer before the meat goes in, and their sweetness softens the salty, fermented edge of the paste. The final adjustment comes from soup soy sauce rather than more paste, since doenjang brands differ in saltiness. The thick knife-cut noodles cook right in the pot rather than separately, thickening the broth with their starch and giving it a heavier, almost creamy feel. If the soup reduces until it turns too cloudy or salty, 100 ml of water and one more boil set it right.
Cajun seasoning, a Louisiana Creole blend of paprika, cayenne, oregano, thyme, and garlic and onion powders, gives this cream pasta a smoky, moderate heat. Half of it coats the shrimp and the other half seasons the sauce, spreading the spice evenly. The butter and spiced fat left after searing the shrimp become the base for the onion, garlic, and bell pepper, and a mix of cream and milk keeps the sauce lighter than cream alone. The shrimp leave the pan as soon as they turn pink and only return on top at the end, which keeps them snappy.
Octopus that has already been boiled goes into a very hot pan for 2 to 3 minutes without turning, picking up a charred edge while the inside stays pleasantly chewy. The vinegar dressing, with gochugaru and garlic, starts sour and finishes with gentle heat. Minari, Korean water parsley, brings a cool grassy scent and a green that stands out against strips of red pepper.
Browned pork sausages sit on buttery mashed potatoes under an onion gravy, a fixture of British pub menus and home kitchens alike. The gravy's sweetness comes from onions cooked slowly over low heat until golden, without letting them burn, in the fat left from the sausages.