Recipes with onion

779 recipes. Page 5 of 33

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Bishu Nabe (Sake-Cooked Meat and Vegetable Hot Pot)

No water or dashi goes into this pot: chicken, gizzards, pork and vegetables cook in sake and whatever moisture the vegetables release. The dish comes from Saijo in Higashihiroshima, Hiroshima Prefecture, where sake brewery workers ate it during breaks in brewing. With so little liquid, each ingredient keeps its own flavor, and diners season their portion with salt and pepper. Cooking it in two rounds, half the ingredients at a time, keeps the napa cabbage and garlic chives from going limp.

Prep 30min Cook 35min 4 servings

Baking Medium

Empanadas Tucumanas (Chopped Beef Empanadas)

Instead of browned mince, this Tucumán-style filling starts with a whole piece of matambre, a thin beef flank cut, simmered about two hours and then diced by knife, and its broth is split between filling and dough so both carry the beef flavor. The filling is spread out and chilled before shaping, as beef fat in the pastry softens quickly against anything warm.

Prep 75min Cook 170min 9 servings

Side dishes Easy

Korean Rolled Omelette (Layered Vegetable Egg Roll)

Slice this Korean omelette roll and you get yellow rings flecked with carrot and scallion, built from thin sheets of egg rolled up one over another, which leaves the layers soft. It sits in lunchboxes and on the everyday rice table, and a splash of milk keeps it tender even after it cools. Most failures come from the pan: too hot and the outside browns, too cool and the layers refuse to stick together.

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Prep 10min Cook 8min 2 servings

Rice Easy

Beoseot Sundubu Juk

The silken tofu here stays in big, soft spoonfuls instead of dissolving into the rice. It goes in only once the porridge is done and is barely stirred after that. The rice and shiitake are first toasted in perilla oil, then simmered in kelp stock.

At least 1 hr 1 min 2 servings

Stir-fry Easy

Korean Soy Bulgogi with Mushrooms

The beef sits in a pear juice and soy marinade for 10 minutes, then shiitake, king oyster mushrooms and onion are tossed into the same bowl before anything hits the heat. With everything going in at once, a small pan is better worked in two batches. Apple juice can stand in for the pear juice if the sugar is cut back a little.

🏠 Everyday

Prep 18min Cook 12min 4 servings

Street food Easy

Korean Egg Roll Skewers (Layered Vegetable Egg Roll on Skewers)

Egg mixed with finely minced carrot, garlic chives and onion is poured in several rounds and rolled up, then cut into bite-size pieces for skewers, each face showing a vegetable-flecked spiral. Coarse vegetables thicken the layers and the roll loses its shape, which is why they are chopped as fine as possible.

Prep 12min Cook 10min 2 servings

Grilled Medium

Korean Gapojingeo Yangnyeom Gui (Spicy Grilled Cuttlefish)

Deep crosshatch scoring makes the cuttlefish curl open like a flower over high heat, and every gap fills with a glossy red gochujang glaze.

Prep 20min Cook 10min 2 servings

Soups Medium

Bo Kho (Vietnamese Lemongrass Beef Shank Stew)

Beef shank marinated in fish sauce and garlic simmers for one to two hours with lemongrass and tomato paste, until the meat pulls apart and the broth turns red and lightly thick. It is often traced to southern Saigon kitchens where long French braising met Vietnamese aromatics, and street vendors in Ho Chi Minh City sell it from early morning. Some spoon it over rice; others dip a baguette.

🏠 Everyday

Prep 20min Cook 80min 4 servings

Pancakes Easy

Korean Burdock Matchstick Pancake

Burdock root cut into matchsticks is mixed with onion cut the same width, and the batter only coats the outside of the strips. A little tempura flour in the pancake mix crisps the edges almost as if they were deep-fried, while the burdock keeps its crunch.

Prep 18min Cook 10min 2 servings

Stews Easy

Korean Seoul-Style Army Stew

In this budae jjigae, a spoonful of baked beans sits in the middle of the pot with the gochujang paste on top. As it boils the beans break down, thickening the broth a little and leaving a faint sweetness. The liquid underneath is anchovy stock, not plain water.

Prep 20min Cook 25min 2 servings

Steamed Hard

Korean Steamed Monkfish Stomach

Monkfish stomach has a dense, springy chew that ordinary fish fillet lacks, and each bite releases more of the spicy-savory glaze. Most of the work is in the cleaning: if the slime is not scrubbed off with salt and flour, the blanching water smells strong and so does the dish. With only a little water in the pot, the gochugaru sauce reduces to a thick red coating.

Prep 25min Cook 20min 2 servings

Kimchi Medium

Korean Mustard Leaf Kimchi

Mustard greens (gat) carry a nose-tingling mustard bite that is harshest right after mixing and settles over 2 to 3 days of ripening into something rounder and tangier. This style comes from the southern Jeolla region and has a much sharper kick than napa cabbage kimchi.

Prep 40min Cook 10min 4 servings

Noodles Medium

Korean Warm Brisket Parsley Noodles

A clear, gently beefy broth carries thin somyeon, slices of brisket, and a handful of minari, the Korean water parsley whose sharp, grassy smell rises first from the bowl. Seasoning stays minimal, just soup soy sauce, garlic, salt, and pepper, and with the floating fat skimmed off, the brisket adds savoriness without making the soup greasy.

Prep 15min Cook 18min 2 servings

Pasta Medium

Beef Brisket Perilla Cream Fettuccine

Thin-sliced beef brisket, chadol in Korean, browns at the edges in its own fat in a dry, very hot pan, and that fat is poured off so the sauce tastes mainly of cream and milk. Perilla leaves, a fragrant herb common in Korean cooking, are folded in only once the burner is off, and their herbal note lightens the cream and the fatty beef.

Prep 15min Cook 18min 2 servings

Salads Easy

Seaweed Stem and Apple Mustard Salad

Chewy seaweed stems meet crisp julienned apple, and a mustard dressing adds a sinus-tingling heat. Salted seaweed stems need a proper soak: if too much salt remains, the apple's sweetness disappears, and if they are blanched too long, they lose their snappy bite. Vinegar and oligosaccharide syrup, a mild Korean sweetener, round the mustard into something sweet and sharp. The salad is served cold.

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Prep 14min Cook 2min 2 servings

Western Hard

Beef Bourguignon

Most of the sauce's color and depth is decided when the beef browns in bacon fat, before any wine is added. Crowding the pot drops the temperature and steams the meat, so it browns in two or three batches; a thin, well-shaken dusting of flour keeps the sauce from turning cloudy.

Prep 25min Cook 120min 4 servings

Asian Easy

Bistek Tagalog (Filipino Beef with Lime Soy Sauce)

Thin beef and thick onion rings are tossed in a salty, tangy sauce of soy sauce and lime juice, a regular weeknight dish with rice in Filipino homes. It is the Philippine version of Spanish bistec, and there calamansi is squeezed in where wine or vinegar would go; lime takes its place in this recipe. The onions cook only until translucent with lightly browned edges and keep some crunch.

Prep 20min Cook 12min 2 servings

Baking Medium

Flammkuchen (Alsatian Crème Fraîche Flatbread)

Rolled paper-thin from a dough with no yeast, the base ends up far thinner than pizza and is scattered lightly with creme fraiche, onion, and bacon. This Alsatian flatbread puts tangy creme fraiche where pizza would have tomato sauce and cheese. A very hot oven chars the edges in minutes, and it is cut and eaten while the crust still snaps.

Prep 20min Cook 12min 2 servings

Side dishes Easy

Tot Muchim

Fresh tot (hijiki) turns from brown to bright green the moment it hits boiling water, and it has a pleasant snap. It's tossed with thin slices of onion in a sour-spicy dressing of equal parts gochujang and vinegar.

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Prep 12min Cook 3min 4 servings

Rice Medium

Bossam Kimchi Deopbap

Boiled pork and bossam kimchi left over from a bossam meal get a second life here, stir-fried with onion in a gochujang sauce and spooned over rice. The kimchi is chopped coarsely with its stuffing still in it.

Prep 15min Cook 20min 2 servings

Stir-fry Medium

Korean Beuraussel Kong Dwaeji Bokkeum (Brussels Sprout Pork Stir-fry)

Gochujang-marinated pork shoulder and Brussels sprouts share the pan. The sprouts are halved and left cut side down without much turning, since a golden, seared face is what takes away most of their bitterness. A teaspoon of vinegar and sliced red chili go in at the end.

🏠 Everyday

Prep 18min Cook 11min 4 servings

Street food Easy

Korean Jjajang Tteokbokki

Think of the black sauce on jjajangmyeon noodles, clinging to rice cakes instead. Chunjang, the black bean paste, is fried first in the fat left by ground pork, onion, and cabbage, which takes away its raw, chalky edge. There is no gochujang, so nothing here is spicy. A pile of cucumber matchsticks on top adds crunch against the thick sauce.

Prep 10min Cook 15min 2 servings

Grilled Hard

Amego Hirara-yaki (Miso Trout Hot-Plate Grill)

In the Iya area of Tokushima, river trout, tofu, konjac and vegetables were traditionally cooked over a layer of sweet miso on a heated flat stone called a hirara. Here a lidded electric griddle stands in for the stone, and chicken thigh, potatoes and shiitake join the trout, enough for four on one plate.

Prep 30min Cook 35min 4 servings

Soups Medium

Borscht (Beet Soup)

Beets sautéed separately in butter with a splash of vinegar hold their deep red color even after simmering with the rest of the soup. The base is a broth from slowly cooked beef shank, filled out with potato, carrot, onion, and cabbage, and a bowl eats more like a meal than a starter. Sour cream is spooned onto each bowl rather than into the soup, and stirring it in turns the broth pink, tangy, and smooth.

🏠 Everyday

Prep 20min Cook 90min 4 servings