Recipes with scallions

157 recipes. Page 2 of 7

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Korean White Kimchi (Non-Spicy Napa Pear Fermented)

With no gochugaru at all, this white kimchi is mild, and its clear brine is eaten along with the cabbage. Pear, radish, garlic and ginger carry the flavor instead, and the pear adds sweetness while softening the fermented smell. The filling is tossed lightly with fingertips, because rough handling bruises the radish and pear strips, and everything is drained well to keep the brine from clouding. After half a day at room temperature it ferments slowly in the fridge for 2 to 3 weeks, until the liquid tastes clean, cool and gently sour, a good foil for fatty meat.

Prep 50min Cook 20min 4 servings

Noodles Easy

Mushroom Memil Soba (Warm Buckwheat Noodles in Mushroom Dashi)

Five minutes in soy-and-mirin-seasoned bonito dashi is enough for shiitake and oyster mushrooms to spread their savory, woodsy flavor through the whole broth. Tearing the oyster mushrooms along the grain, instead of slicing them, lets them soak up more liquid. The soba cooks in a separate pot and gets rinsed in cold water, washing off surface starch that would cloud the broth and leave the noodles limp. A pinch of grated yuzu zest at the end floats a sharp citrus note over the earthy broth so the bowl finishes light, and sliced chives add color.

Prep 12min Cook 15min 2 servings

Pasta Medium

Soy Butter Steak Garlic Spaghetti

Sirloin is seared, rested for five minutes and sliced over the noodles, while the sauce comes from the same pan: meat juices, butter, sliced garlic, soy sauce and a spoon of mentsuyu, the Japanese bonito-and-kelp noodle base. The pasta water is added and emulsified quickly into a glossy coating, before long simmering can turn the soy sauce harsh and salty.

Prep 15min Cook 20min 2 servings

Salads Easy

Charred Corn Bulgur Gochujang Salad

A gochujang dressing sweetened with maple syrup gives bulgur, the cracked wheat of Middle Eastern tabbouleh, a Korean turn. Corn charred in a dry pan until spotted brown adds concentrated sweetness to soften the chili heat, while cucumber and cherry tomatoes keep it fresh. The grains keep absorbing the dressing as they sit, so leftovers taste even fuller the next day.

🥗 Lighter Meals

Prep 15min Cook 12min 4 servings

Western Medium

Hangtown Fry

Breaded oysters, fried first, sit in a skillet of eggs as distinct pieces rather than disappearing into a seafood scramble. The bacon goes in already cooked, since the short egg stage can only reheat it, not cook raw pork buried in a thick omelet. A wide pan keeps the egg layer shallow enough to set without long, fierce heat. The lid helps finish the top, though leaving it on too long steams the oyster crust soft.

Prep 20min Cook 25min 3 servings

Asian Medium

Cha Ca La Vong (Hanoi Turmeric Cod with Dill)

Turmeric-yellow white fish meets a big handful of dill and scallions, and the dill gives off a strong, anise-like smell the moment it hits the hot pan. This Hanoi dish is named after the La Vong restaurant, which has sold nothing else since the late nineteenth century, and a street in the Old Quarter carries its name too. Cod is the fish here, with rice noodles, roasted peanuts and fresh herbs alongside.

Prep 20min Cook 12min 2 servings

Side dishes Easy

Korean Steamed Eggplant Namul

The steamed eggplant is torn by hand rather than cut, because the ragged strands hold the soy sauce and sesame oil better than a clean knife edge. Once dressed it turns dark and glossy, and on warm rice it all but melts.

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Prep 10min Cook 8min 4 servings

Rice Easy

Plain Korean Rice Porridge

Rice toasted in sesame oil before any water is added gives this plain Korean porridge a faint nutty base instead of a flat, watery taste. The long, low simmer needs a wooden spatula working the bottom of the pot; skip that and the porridge catches, turning darker and off in flavor.

Prep 5min Cook 35min 2 servings

Stir-fry Easy

Korean Pollock Roe Egg Butter Stir-fry

Little salty grains of pollock roe are scattered through soft, creamy curds of egg. That even spread comes from scraping the roe out of its sac instead of slicing it. Half the butter goes in with the onion, and the other half melts in after the pan comes off the heat.

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Prep 10min Cook 8min 2 servings

Grilled Easy

Korean Butter-Grilled Mushrooms

Made as a drinking snack, these mushrooms get nothing more than butter, garlic, a splash of soy sauce and some pepper. Crowd them in the pan and they sit in their own water and end up tasting boiled, so a small pan means cooking in two batches.

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Prep 10min Cook 10min 2 servings

Pancakes Medium

Jianbing (Chinese Savory Breakfast Crepe)

On the streets of northern China this crepe is made every morning: thin batter spread on a griddle, an egg cracked over it and smeared across, then sweet bean sauce, chili sauce, cilantro and a crisp fried wonton sheet before it is folded into a rectangle to eat by hand. Mung bean flour in the batter, alongside the wheat, gives it a nutty flavor. The wonton sheet goes in just before eating to keep it crisp.

Prep 20min Cook 15min 2 servings

Steamed Easy

Korean Steamed Clams with Rice Wine

A knob of butter dropped in as the first clam opens turns the salty mix of rice wine and clam juice cloudy and rounded. No stock is used, so the broth tastes only as good as the clams and how well they were purged. Tilting the lid as it comes off sends condensation away from the pot instead of back into the liquid, and a scatter of chopped chives cuts through the butter. In Korea this is a drinking snack, brought to the table while the shells are still steaming.

🍺 Bar Snacks

Prep 25min Cook 10min 2 servings

Kimchi Medium

Korean Coastal Hogfennel Kimchi

The bitter, herbal aroma of bangpungnamul (coastal hog fennel) cuts through the chili paste and makes this kimchi taste nothing like the napa cabbage kind. That aroma depends on a blanch of only 20 seconds, and any longer leaves the stems limp. Kneading would dull the scent too, and the greens are only lifted and turned through the paste. A spoonful of soup soy sauce adds depth without extra saltiness. After 2 hours at room temperature it goes into the fridge and is served cold from the next day.

Prep 35min Cook 8min 2 servings

Noodles Easy

Korean Gamtae Sesame Oil Somyeon

Crumbled gamtae, a fine seaweed closer to green laver than to roasted gim sheets, releases a sharper, rawer ocean aroma the moment it lands on the noodles. A minimal dressing of toasted sesame oil and soy sauce takes a thin, even coat on well-drained, cold-rinsed somyeon, carrying the seaweed rather than competing with it.

Prep 10min Cook 12min 2 servings

Pasta Medium

Soy-Garlic Chicken Parmesan Spaghetti

Chicken thigh marinated for 10 minutes in soy sauce, honey, and garlic darkens into a sticky glaze as the sugars catch in a hot pan. Left untouched for the first minute, the pieces color properly. Tomato passata cuts through that sweet-salty coating, and garlic shows up twice, in the marinade and again in the sauce. Thigh stays juicy under high heat where breast would dry out. Since soy already brings plenty of salt, the Parmesan is grated in last, to taste.

Prep 20min Cook 25min 4 servings

Salads Easy

Dotori-Muk Vegetable Salad (Acorn Jelly Salad)

Thick slices of dotori-muk (a mild, faintly bitter acorn jelly) are folded into lettuce, perilla leaves and cucumber dressed with soy sauce and vinegar. Chilled before slicing, the jelly has a firmer bounce.

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Prep 15min 0 4 servings

Western Medium

King Ranch Chicken Casserole

Corn tortillas cut into small pieces take the place of rice or noodles, softening in layers between shredded chicken and a thick tomato-cream sauce. The sauce starts with condensed mushroom soup used undiluted. Ready-to-eat soup in its place leaves the filling runny. Most of the heat comes from the salsa, so a mild or medium jar sets the tone before any chili seasoning. A short rest after baking lets the sauce settle into the tortillas and makes the squares easier to lift.

Prep 15min Cook 50min 4 servings

Asian Medium

Crab Rangoon

Thin wonton skins fried until they shatter at the edges hold a hot, molten filling of cream cheese and crab, the way American Chinese restaurants serve them as an appetizer. This version uses drained canned crabmeat rather than imitation crab sticks, and block cream cheese instead of a soft spread, since a looser filling tends to leak into the oil.

Prep 50min Cook 20min 8 servings

Side dishes Easy

Korean Seasoned Seaweed Flakes

Lightly toasted gim is torn into big pieces and tossed with a soy and sesame oil dressing and thinly sliced scallion. Big pieces matter, because some of the edges stay crisp even after the dressing goes on. The seaweed drinks up liquid within minutes, and only what will be eaten right away gets mixed.

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Prep 8min Cook 4min 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 King Oyster Mushroom Stir-fry with Perilla

Because the pan runs on high heat, perilla oil is not used alone but mixed in equal parts with neutral oil. The king oyster mushrooms are cut lengthwise into long strips that keep their grain, and ground perilla seed goes in over low heat for the last minute to thicken the little bit of soy broth.

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Prep 10min Cook 8min 2 servings

Grilled Easy

Korean Domi Sogeum Gui (Salt-Grilled Sea Bream)

Sea bream fillets get nothing but coarse salt and pepper before they go in the pan. For a white fish, sea bream has a fair amount of fat, and that is enough to keep it from tasting plain. Minced garlic and sliced scallion go on top once it is cooked, with lemon alongside.

Prep 15min Cook 16min 2 servings

Pancakes Medium

Korean Skewered Jeon (Ham and Mushroom Skewer Pancake)

Ham, imitation crab, king oyster mushroom and scallion, all cut to the same length and threaded in turn, make up kkochi-jeon, a regular on ancestral rite and holiday tables. One bite brings the salt of the ham, the spring of the crab stick, the firm grain of the mushroom and the scallion's green smell all at once.

Prep 35min Cook 20min 4 servings

Steamed Easy

Korean Soy-Braised King Oyster Mushrooms

Searing king oyster mushrooms until browned before adding any sauce gives this banchan two textures: a chewy, golden cut face and a juicy center. Spread in a single layer, they lose the water they release, which would otherwise thin the glaze and keep it from turning glossy. Mix the sauce beforehand and keep it beside the pan so it can be poured straight in before the mushrooms scorch. The soy and oligosaccharide syrup glaze cooks only briefly, and the heat goes off before it turns too strong, letting residual heat bring up the shine. Finished with green onion and sesame oil, it is best warm and keeps well as a make-ahead side.

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Prep 10min Cook 10min 4 servings