162 recipes. Page 4 of 7
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There is no chili in this braise, just soy sauce, sugar and garlic, and the juices from the boneless thighs soak into the potato and carrot so nothing else needs seasoning. If the fat feels like too much, trim off some of the chicken skin before cooking.
Gochujang and doenjang dissolved together into anchovy-kelp stock give this Gangwon-style knife-cut noodle soup its red, fiery broth. It comes from the province's mountainous interior, where it warmed workers through the cold seasons. The chili paste brings rounded sweetness and heat, the soybean paste an earthy depth, and an extra spoon of gochugaru sharpens the finish. Potato breaks down at the edges as it simmers, thickening the soup with no added starch, so the noodles end up in something closer to a stew than a clear broth. Fresh noodles need constant stirring for the first 30 seconds or their starch clumps, and after that a steady medium heat with the odd scrape of the bottom keeps the thick broth from catching or reducing too far.
Left with small lumps on purpose, the potato reads less like smooth mash and more like a chunky salad, with flakes of tuna tucked between pieces you can bite. A short salting first keeps the finely chopped cucumber, carrot and onion crunchy and stops them leaking water into the mayonnaise later. Whole-grain mustard adds a sharper edge and a few popping seeds, and the bowl is served cold from the fridge.
Parboiling the diced potatoes for 5 minutes means the skillet only has one job left: crisping the outside. Wet potatoes steam rather than brown, so the steam has to escape fully before they hit the pan. Corned beef pulled apart along the grain seasons the potatoes as they fry together, and a pinch of paprika adds color. Once the onion and beef are in, the hash is pressed flat and left mostly unturned, which is what builds the firm crust on the bottom. A fried egg on top, yolk broken over the hash, finishes this brunch plate.
Fried dumplings of mashed potato and paneer, a fresh Indian cheese, sit in a tomato and cream gravy as the vegetarian centerpiece of North Indian festive meals. Ground cashews give the sauce a nutty density that cream alone would not, and garam masala brings warmth without real chili heat.
Dak hanmari means one whole chicken, and it arrives that way: uncut, simmered with potatoes, still in its pot, to be snipped apart with scissors at the table. Once the chicken is gone, knife-cut noodles go into the broth the potatoes have turned cloudy, and that is the end of the meal.
Ground perilla seed and the starch from potatoes thicken this stew on their own, leaving a broth that coats a spoon with no extra thickener. Dumping all the perilla powder at once is the usual mistake, since it clumps and scorches on the bottom. Stirring it in a little at a time avoids both.
The back ribs soak in cold water for an hour and get a ten-minute parboil before they are braised. Without that, the soy glaze would not cling and the liquid would not taste clean. In a sauce with pear juice, about forty minutes is enough for the meat to start lifting from the bone.
Thick black-bean sauce made from chunjang (Korean fermented black bean paste) coats chewy wheat noodles, with diced pork, onion, potato and zucchini giving it body. Simmering until the potato turns half translucent lets the vegetables sweeten the salty paste. In Korea it is the go-to delivery meal on moving day or after a graduation, and it tastes best mixed the moment the hot sauce lands on the noodles.
A rich beef filling below and soft mashed potato on top make the contrast in this British home bake. Tomato paste, Worcestershire sauce, and beef stock give the meat a deep savory base, while carrots and peas add sweetness and color. The fork ridges dragged across the potato brown in the oven and turn into crisp little edges.
A large, thin crepe of fermented rice and urad dal (black lentil) batter is cooked until it crackles, then folded around potatoes seasoned with mustard seeds, curry leaves, and turmeric. In South India it turns up from breakfast to dinner, with coconut chutney and sambar, a lentil and vegetable stew, on the side. How long the batter ferments sets both its tang and its crispness.
Dallae, wild chives with small white bulbs, are around for only a short stretch of spring. The bulbs, sharper than the leaves, are minced fine, and the chives are added to the doenjang broth just one minute before the heat goes off. A few raw stalks set aside before cooking make a sharp garnish at the table.
The pork back ribs simmer on their own for 25 minutes, until the meat pulls easily off the bone, before the potatoes and seasoning go in. The perilla leaves are laid on top in large pieces at the very end; cooked too long, they turn astringent instead of fragrant.
Half the pleasure is digging out the meat lodged between the vertebrae and cartilage, which after an hour's simmer comes away with no effort. The broth is seasoned with a spoonful of doenjang plus chili flakes and soy sauce. It works as a companion to soju or as a meal, with the broth spooned over rice.
Small cubes of potato and zucchini sit in a thick black bean sauce that clings heavily to the noodles, the way it does at Korean bunsik snack shops. Some of the potato breaks down as it simmers and thickens the sauce on its own before the starch slurry is added. Frying the chunjang in oil first takes the edge off its raw bitterness, leaving the slow-cooked onion's sweetness to round it out.
Thin slices of potato soak up garlic-scented cream during a long, gentle bake at 170 degrees until they are almost melting, while the Gruyere on top turns golden. The layers need a short rest to set before cutting, as they slide apart when sliced straight from the oven.
Of the Thai curries, massaman leans furthest from chili heat and closest to a sweet, savory braise, a style rooted in the Muslim communities of southern Thailand. Warm spices in the paste, more cinnamon and cardamom than fresh chili, make it read like a stew next to a green or red curry. Chicken thighs and big chunks of potato cook in coconut milk until the potato edges soften and thicken the sauce, and peanuts add crunch.
Potatoes and ground perilla seed cook in anchovy broth until it turns an opaque ivory. There is no doenjang and no seaweed, and no oil either; the body comes from potato starch and the perilla itself. It rarely appears on restaurant menus and belongs to winter meals at home.
With no meat or seafood, the broth depends almost entirely on the doenjang itself. Every brand is salted differently, so the paste goes in a little at a time, tasting as you go.
This is better ten minutes after it comes off the heat than right away; as it cools, the potatoes keep drinking in the soy sauce until they are seasoned all the way through.
Instead of being boiled apart, the hand-cut noodles go straight into the anchovy and kelp stock, and their surface flour thickens the broth slightly. Potato and onion cook first, giving the soup a mild sweetness under the savory anchovy. Expect a lightly cloudy, silky broth rather than a clear one.
Fish and chips come down to timing: the potatoes are fried twice, the cod once, and the order lets both reach the table hot and crisp. Soaking the cut potatoes in cold water rinses off surface starch, and the first fry only cooks them through, ending before they take on deep color. Cold sparkling water in the batter, mixed only until a few small lumps remain, keeps the coating light rather than bready. Any surface moisture on the potatoes or fish makes the oil spit and leaves patchy crispness, so both are dried well first. The cod is done when the crust is golden and the flesh separates cleanly into flakes. Serve right away, before steam softens the crust.
A floury potato center, a thin crisp coat, and sweet-salty miso sauce come in that order with each bite of this Chichibu snack from Saitama, once eaten by farmers as kojuhan, a small bite between stretches of field work. The sauce is poured over rather than tossed so some crisp edges stay dry.
The clams spend an hour purging in salted water in the fridge, which rules this out as a last-minute soup. No stock goes in; thin potato slices shed a little starch into the clam broth and soften it.