682 recipes. Page 29 of 29
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Baked in a muffin tin, yakbap comes out in pieces you can pick up one at a time. The soaked glutinous rice sits in soy sauce, dark brown sugar, honey and sesame oil for 20 minutes before going into the cups with diced chestnuts and slivered jujubes. Pine nuts on top toast in the 180°C oven along with them.
Salted rice balls grill over medium-low heat, each side left alone for a good while, with a thin coat of soy and mirin glaze brushed on at every turn. The outside becomes a thin, crisp shell, and only the edges where the glaze gathers turn a little chewy. A strip of nori goes around the base, with miso soup and pickled radish alongside.
Only honey sweetens this yaksik and no caramel goes in, so it stays lighter than the deep brown versions, with each glutinous rice grain still visible around the jujubes and chestnuts. Cinnamon and sesame oil carry the aroma, and soy sauce leaves a savory note between the sweet bites. The rice is steamed plain until no hard core remains, seasoned in a bowl, then steamed again, so set aside most of a day counting the 5-hour soak.
To match the sourness of yeolmu kimchi (young radish greens), the gochujang sauce is first loosened with vinegar and maesil, a green plum syrup. Barley rice is topped in sections with the kimchi, cucumber and lettuce plus halved boiled eggs, and the sauce goes in only right before eating, half of it first.
Raw salmon and avocado alternate over warm rice, dressed with soy sauce, mirin, and sesame oil: half the sauce coats the salmon for a short rest in the fridge, and the rest is drizzled over the rice. Buy salmon sold for raw eating and kept refrigerated. Smell and appearance alone do not tell you it is safe raw. Keep it chilled until you cut it, and use a clean knife and board. Neither the warm rice nor the soy sauce cooks the fish, and the unheated mirin keeps its alcohol. The bowl is best eaten right away, before a long marinade toughens the flesh and the warm rice changes its texture.
The rice itself stays unseasoned, and a simple soy and sesame oil sauce comes on the side, mixed into each bowl a little at a time to keep it from getting too salty. Thin lotus root slices steam on top of the rice instead of being stirred in. They stay whole, turn translucent at the edges, and keep a light crunch.
The chicken flavor comes in twice: breast meat poached separately with green onion and ginger, then shredded, and a full pot of chicken stock as the cooking liquid. Lotus root is minced only a little larger than the rice grains, enough to give a slight bite inside the smooth porridge without feeling like separate chunks.
The shrimp are never sauteed. After 10 minutes in garlic and soup soy sauce, they go on top of the rice once the pot is bubbling hard and turn pink in the steam under the lid. Their garlicky soy juices season the top layer of rice, and the lotus root, cut 3 mm thick, is still crisp after resting.
Small enough to eat by hand in one bite, these pouches turn up in lunchboxes, at picnics and as snacks. Inside the sweet-savory braised fried tofu, the vinegared rice is mixed with finely chopped carrot, cucumber and sesame seeds, so there is a little crunch under the soft tofu. Imitation crab or burdock root can go into the filling as well.
Raw beef sold for raw consumption, dressed with soup soy sauce, garlic, and sesame oil, sits over cooled rice with julienned Korean pear, shredded lettuce, and a pasteurized egg yolk. The pear adds sweet crunch against the soft beef. The beef is sliced thin against the grain on a sanitized board and knife kept apart from the produce, then mixed gently so the strands stay intact. The rice is cooled until it stops steaming, the beef goes on only right before eating, and nothing is kept as leftovers. A raw-consumption label and refrigeration lower the risk of food poisoning but do not remove it, so this bowl is not suitable for pregnant people, young children, older adults, or anyone with a weakened immune system; fully cooked beef is the safest choice.