Recipes with sesame oil

683 recipes. Page 18 of 29

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Korean Soy-Braised Black Beans

Each black soybean ends up lacquered in a thin, dark coat of soy sauce and syrup, with a chewy, nutty center. Soy sauce added before the beans are fully soft keeps them firm, so they simmer plain until no hard center remains. Once the brown sugar is stirred in, the heat stays low, because the sugar scorches on the bottom long before the beans have absorbed the seasoning. Corn syrup is added only when the liquid is nearly gone, which keeps the beans glossy and pliable instead of hard after they cool. Cooled completely before refrigerating, the beans hold their gloss, and kongjaban is a side dish to dip into over a couple of weeks.

🏠 Everyday

Prep 480min Cook 35min 4 servings

Noodles Medium

Korean Squid Glass Noodle Stir-Fry

Squid takes the place of beef in this version of japchae, the Korean glass noodle stir-fry, tossed with spinach, carrot, and onion in a soy and sugar sauce. Scoring the inside of the squid in a crosshatch lets the seasoning reach more surface and keeps the cooked pieces tender. The squid gets only about a minute over high heat, since any longer turns it rubbery and leaks water that leaves the noodles soggy. The spinach is blanched separately and squeezed hard for the same reason. Boiled for no more than 6 minutes, the glass noodles stay springy and hold together in the pan.

Prep 20min Cook 15min 2 servings

Side dishes Easy

Korean Braised Perilla Leaves

Each braised perilla leaf is peeled off the stack and wrapped around a bite of rice. The leaves are stacked five or six at a time with sauce spooned between the layers and braised gently, so every leaf, wilted and soft, is seasoned evenly.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 10min 4 servings

Rice Easy

Korean Eggplant Rice Bowl

The eggplant goes into a very hot pan, spread out in one layer and browned only lightly on the outside. Left over low heat, it soaks up oil and turns heavy. Once seared, it is pushed to one side, ground pork and garlic are fried in the space beside it, and both are glazed together with soy sauce and sugar.

⚡ 20-Minute Recipes

Prep 10min Cook 10min 2 servings

Stir-fry Medium

Spicy Live Webfoot Octopus with Bean Sprouts

One bite brings the springy head of webfoot octopus (jjukkumi), its chewy suckered legs and crunchy soybean sprouts. With plenty of gochugaru and cheongyang chilies on top of that, it is properly hot.

🏠 Everyday

Prep 20min Cook 15min 2 servings

Grilled Easy

Hwangtae-po-gui (Korean Grilled Freeze-Dried Pollock)

Pollock dried through a winter of freezing and thawing puffs up into hwangtae, softer and chewier than most dried fish. The strips get a thin coat of gochujang, soy sauce and syrup and only a minute or two per side over medium-low heat. Tear them apart while warm for makgeolli or soju, with mayonnaise for dipping if you like.

⚡ 20-Minute Recipes 🍺 Bar Snacks

Prep 10min Cook 8min 2 servings

Steamed Easy

Korean Steamed Soybean Sprouts

With only 80 ml of water in the pot, the sprouts cook in trapped steam under the chili-soy seasoning rather than being blanched first and dressed afterward. That small amount of liquid is why the sprouts are drained but not shaken bone dry: a little surface water tops up that steaming liquid.

⚡ 20-Minute Recipes

Prep 10min Cook 10min 2 servings

Noodles Medium

Korean Ojingeo Ssamjang Bibim Myeon (Squid Ssamjang Mixed Noodles)

Ssamjang, the thick soybean and chili paste served with Korean lettuce wraps, forms the base of this sauce instead of plain gochujang. Resting the sauce for about ten minutes before tossing softens the heavy note of the ssamjang. Squid rings blanched for just forty seconds stay springy against the medium wheat noodles, and gochugaru, vinegar, and syrup add heat, tang, and sweetness. The cooked noodles are rubbed under cold water to strip their surface starch so they do not stick together. Julienned perilla leaves and paper-thin onion on top bring an herbal scent and a sharp crunch.

Prep 20min Cook 15min 4 servings

Side dishes Easy

Korean Seasoned Perilla Leaf Banchan

Raw perilla leaves keep their rough texture and sharp green aroma here, because the soy and chili seasoning is brushed on with no cooking at all. The braised version is soft and mellow; this one is brisk and herbal. Spread the seasoning as a thin film on each leaf, since a heavy hand makes the stack salty fast. Next to grilled pork belly or rice wraps, it tempers the porky smell of the meat.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 8min 0 4 servings

Rice Medium

Korean Braised Short Rib Rice Bowl

The short ribs marinate for over an hour in soy sauce with grated Asian pear and onion, then braise over low heat for another hour or more. When the meat slides off the bone at a touch of the chopsticks and the sauce has turned glossy, it all goes over rice. It is a long cook, but the pot does most of the work.

Prep 20min Cook 90min 2 servings

Stir-fry Medium

Korean Abalone & Garlic Stem Stir-fry

The abalone flesh is stir-fried in butter with garlic scapes, while the innards cut away from it get a light toss in soy sauce and go on top of rice. Past a minute the flesh turns tough; it spends only about 45 seconds in the pan.

🏠 Everyday 🎉 For Guests

Prep 15min Cook 10min 2 servings

Grilled Medium

Korean Sweet Soy Glazed Eel Grill

The eel is seared skin side first to draw out its fat, then glazed over low heat with soy sauce and rice syrup spooned over it again and again. Some of the rendered fat is poured off before the sauce goes in. Laid over rice, it makes an eel bowl, with the sauce soaking down into the rice.

Prep 18min Cook 14min 2 servings

Steamed Easy

Korean Steamed Whole Garlic

Steaming the peeled cloves for 8 minutes before they ever touch the sauce is what sets this apart from garlic simply braised in a pan. The cloves arrive in the soy and syrup already slightly translucent, so a short, gentle braise softens them through without burning the outside. Raw bite turns mellow and sweet, and each clove ends up glossy and intact, a small side to eat with rice or alongside grilled meat.

Prep 10min Cook 20min 2 servings

Noodles Easy

Korean Soy Udon with Scallion Salad

A tangle of finely shredded scallion, soaked in cold water for at least five minutes to soften its raw bite, sits on top of soy-dressed udon and stays crisp to the last forkful. Without that soak, the sharpness of raw scallion overwhelms the dressing. The dressing mixes soy sauce, vinegar, sugar, gochugaru, and sesame oil into something sweet, salty, tangy, and mildly hot. Half of it coats the noodles first for an even base, and the rest is folded in with the drained scallion, which loses its crunch if squeezed hard. The udon is cooked only until the strands loosen, which keeps it springy.

⚡ 20-Minute Recipes

Prep 12min Cook 8min 2 servings

Side dishes Medium

Korean Soy Braised Cockles

Blood cockles (kkomak) are blanched only until the shells crack open, then tossed in a soy, garlic and Cheongyang chili sauce for just 5 to 6 minutes. Short cooking is the whole point, because these chewy little clams turn rubbery fast.

🏠 Everyday

Prep 20min Cook 12min 2 servings

Rice Medium

Korean Seaweed Jangjorim Rice Bowl

The beef is braised once as a whole piece, torn along the grain, then braised a second time with quail eggs. Over rice, it gets a heavy crumble of dried gamtae, a thin winter seaweed, added only at the last moment because the braising liquid softens it quickly.

Prep 15min Cook 25min 2 servings

Stir-fry Easy

Korean Spicy Pork Stir-fry

This jeyuk bokkeum starts by searing: pork with only a thin coat of gochujang marinade is spread across a very hot pan and left untouched for about two minutes until the edges darken. Onion and scallion join only after the pork has browned.

🏠 Everyday

Prep 15min Cook 15min 2 servings

Grilled Medium

Korean Grilled Eel (Soy Glazed Freshwater Eel BBQ)

Grilling starts only after the slick film on the skin has been scraped off with the back of a knife. The soy glaze goes on in two or three thin coats rather than one, and each coat leaves the eel a shade darker. On a grill instead of a pan, it picks up more smoke.

Prep 20min Cook 15min 2 servings

Steamed Easy

Korean Garlic Scape Anchovy Braise

The small anchovies are toasted in a dry pan and set aside, while the garlic scapes cook first in the soy glaze; the fish only returns for the last couple of minutes so it stays crisp-chewy instead of hard. Scapes are never blanched, which keeps them bright green with a snap at the center.

🍱 Lunchbox

Prep 15min Cook 18min 4 servings

Noodles Medium

Shabu-shabu Kalguksu Hot Pot

One pot of spicy anchovy broth carries three rounds: thin beef and vegetables first, then kalguksu noodles, then fried rice scraped from the bottom. Beef slices go in one at a time, since a clump stays red in the middle. Each round leaves more flavor in the broth for the next. Stop the rice once a thin crust starts to form, before it scorches.

Prep 20min Cook 25min 2 servings

Side dishes Easy

Korean Seasoned Shishito Pepper Banchan

Shishito peppers are blanched for just 40 seconds and tossed in a doenjang dressing. Unlike the braised shishito dish, where the peppers simmer in sauce, these stay crisp and bright green. Now and then one turns out to be hot.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 8min Cook 3min 4 servings

Rice Easy

Korean Thick Doenjang Bibimbap

Tofu is mashed into the pot as it simmers and breaks down into the sauce, thickening this gangdoenjang, a reduced soybean-paste sauce for rice, without any starch. Zucchini, onion and shiitake are diced small, no bigger than 1 cm. Doenjang varies in saltiness, and the way to adjust is to mix more or less of the finished sauce into the rice.

Prep 15min Cook 18min 2 servings

Stir-fry Medium

Korean Butter Soy Stir-fried Dried Squid

Dried shredded squid (jinmichae) is usually done in gochujang; this version uses butter and soy sauce, so it comes out rich and sweet-salty. There is only a pinch of chili flakes, so it is not spicy.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 8min 4 servings

Grilled Medium

Korean Butter-Grilled Abalone

Abalone scored in a fine crosshatch goes into garlic butter for a minute a side, gets a splash of soy sauce, and comes off the heat right away. The innards can be minced and melted into the butter too. The cooked meat goes back into its scrubbed shell to serve.

Prep 20min Cook 10min 2 servings