779 recipes. Page 9 of 33
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Seared tripe, briefly warmed sundae (Korean blood sausage), and cabbage that keeps some bite all share one pan, each with a different chew. Equal parts gochujang and gochugaru make the heat unmistakable.
Honey and soy sauce cook down into a dark, glossy glaze on this duck breast, while the cold-pan start renders enough fat from under the skin that no oil is added. The portion of marinade for the final brushing is set aside before any raw duck touches it.
Cheonggak, a green seaweed that grows in many-forked branches, is sold packed in salt. A cold-water soak takes the salt out, and a short simmer keeps it crunchy even in hot broth. It cooks with tofu, seasoned with tuna extract and Korean soup soy sauce.
In Gyoda, Saitama, okara and skin-steamed potato are kneaded with carrot, onion, flour and egg, shaped into flat oval coins and fried with no breadcrumb coating. The jelly in the name has nothing to do with dessert; it is thought to have drifted from zeni fry, or coin fry, after the koban-like shape. A Gyoda teahouse owner who served in the Russo-Japanese War is said to have adapted it from a vegetable bun of northeastern China, and it was common by the late Meiji period. The hot fritters get a brief dip in a six-to-four blend of Worcestershire and chuno sauces.
Two cheongyang chilies go into the water whole, uncut, and simmer for eight minutes to make a spicy stock. Before that, the anchovies are toasted for about a minute in a dry pot; the water has to go in as soon as they smell nutty, or bitterness creeps into the broth. Seeding the chilies first takes the heat down.
Cod is lean and mild, so it gets a punchy sauce of soy, gochujang and chili flakes. The radish under it soaks that sauce up and ends up as good as the fish.
Soybean leaves start out earthy and grassy, and as they sit in soy sauce and anchovy fish sauce the raw green smell fades into a salty, fermented savoriness. Tender leaves picked before the first frost are laid over a spoonful of rice and eaten as a wrap, and a light toss with sesame oil softens any that taste too salty.
Cooked straight in the doenjang broth instead of a separate pot, thin somyeon take on the paste's flavor and lend the soup a little body. The bowl needs to reach the table the moment the heat goes off, before the fine noodles drink up the liquid. Potato, onion, and zucchini supply all the sweetness, making it an easy weeknight soup with a short ingredient list.
Like risotto, orzo stirred through vegetable stock turns creamy and spoonable, all in one pot. The clams are added near the end and open right in the pot, letting their briny juice mix with doenjang, the Korean fermented soybean paste that seasons it all.
Rich, salty smoked salmon meets buttery avocado, and capers pop with briny tang in almost every bite. With nothing to cook, the salad comes together fast, and the only thing to hold back is the avocado, sliced at the last moment so it stays green.
Mashed potato, shredded cabbage and slowly cooked onion are pressed into one wide cake and fried until the underside is deep golden and crisp, while the inside stays soft. Turning the cake before its edges have set will break it apart.
Soaked cashews, ground smooth and stirred over low heat with yogurt and cream, make a thick sauce with little chili heat. The brown color comes from onions fried for a long time and then blended in.
Seasoned pork sausage meat, mixed with finely chopped onion, breadcrumbs and Dijon mustard, is rolled up in puff pastry for this British bakery snack. The meat is mixed briefly by hand so it stays tender, and shallow cuts across the top of each piece let steam escape as it bakes.
There is no stock here, only water, but onion and ginger sautéed in sesame oil before the rice goes in keep the porridge from tasting flat. Flecks of red crab and green bok choy show through the white rice.
Rather than marinating the pork, this version sears thin slices of pork shoulder first and adds the soy, mirin, and fresh ginger sauce only for the last 30 seconds, when it reduces to a glossy glaze. Laid flat without overlapping, the slices brown at the edges instead of stewing in their own juices. Onion softened in the same pan adds sweetness, and the result is the ginger pork familiar from Japanese set meals and bento boxes.
Without the tripe of sundae-gopchang-bokkeum, this stir-fry leans on cabbage, onion, and scallion for a lighter plate. The vegetables are cut thick so they still have bite after cooking, and soy sauce in the gochujang glaze makes it as salty as it is spicy.
As sliced duck grills with onion, the fat that melts out mixes with the gochujang marinade and pools in the pan as a sweet, spicy sauce. Spooning it back over the meat while it cooks is what gives the surface its shine. Wrapped in perilla leaves, each bite is noticeably less fiery.
Cheonggukjang smells far stronger than doenjang, and once it is stirred into the stock its earthy, heavy aroma takes over the whole pot. Leaving the soup covered off the heat for a few minutes before serving softens that smell noticeably.
Pork shoulder turns an ordinary kimchi pancake into something more filling. The meat has to be sliced thin and small; larger pieces stay raw in the middle while the outside burns. The kimchi is squeezed only lightly, leaving a little juice behind, and it seasons the pancake well enough that no soy dipping sauce is set out.
Chonggak kimchi, made from small whole radishes with their greens, replaces the usual napa cabbage kimchi, so the stew has chunks of radish with real bite instead of soft leaves. Keeping the pot at a gentle bubble stops the radish from turning mushy.
Chicken thighs go straight into the soy braising liquid without browning, so the seasoning works between the fibers and the meat ends up glossy brown and seasoned through. Big chunks of potato soften at the edges and drink up the sauce, turning fluffy and starchy.
Larger and thicker than perilla leaves, soybean leaves take longer to absorb the brine but reward you with a hearty chew, and a single leaf wraps a whole spoonful of rice. Give them at least two days in the fridge, until the soy color reaches the middle of each leaf; this is not a same-day banchan. Garlic, cheongyang chili, and onion steep in the brine alongside the leaves, giving the soy flavor a sharp, peppery lift. The usual way to eat it is draped over hot rice.
Grated raw potato, squeezed and bound with its own settled starch, becomes ongsimi: small Gangwon-style dumplings that turn translucent and chewy outside while staying soft and floury within. Sharing a light anchovy-kelp broth with knife-cut wheat noodles, they make each spoonful alternate between two very different bites.
Duck legs braise on the bone for 90 minutes and are then pulled into shreds, which gives a coarser, meatier texture than a ground-meat ragu. The flavor starts with the sear: left alone in the pan rather than nudged around, the skin turns deep brown, and the red wine later dissolves that browned layer into the sauce. Wide pappardelle is the right shape to hold those strands. The ragu tastes deeper after a night in the fridge, which makes it easy to cook a day ahead and boil only the pasta on the day you serve it.