Recipes with sesame oil

683 recipes. Page 6 of 29

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Korean Spicy Sea Snail Salad

Springy canned sea snails (golbaengi) are tossed with cucumber, onion and scallion in a hot, sour and sweet sauce of gochujang, chili flakes, vinegar and sugar, a classic drinking snack in Korea. A 5-minute soak in cold water takes the harsh edge off the onion so it blends into the sauce. The snails drain well in a sieve first, as leftover brine from the can thins the sauce until it no longer clings. The plate goes to the table right away: once dressed, the salt starts drawing water out of the vegetables. Spooned over thin somyeon noodles, it becomes golbaengi somyeon, with the noodles soaking up the dressing.

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Prep 15min Cook 3min 2 servings

Asian Easy

Nasu no Oranda-ni

Hetamurasaki is a small Kaga eggplant with thin skin and soft flesh that keeps its shape even after a long simmer. In Kanazawa it is scored with a cross and cooked whole in a clear broth of dashi and light soy sauce in summer, then eaten slightly cooled or chilled.

Prep 20min Cook 30min 4 servings

Side dishes Easy

Changnanjeot Muchim

Store-bought changnanjeot, salted pollock innards, sits in a fine sieve for a minute or two while its thick brine drips away, then gets a fresh dressing of gochugaru, garlic, scallion and sesame oil. Pressing it in the sieve would dry the pieces out, so it is left alone. Covered and chilled for at least 10 minutes, it goes out in small portions.

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Prep 8min 0 2 servings

Rice Hard

Bao Zai Fan (Cantonese Claypot Rice with Chinese Sausage)

A golden crust called fan jiu forms where the rice touches the hot clay, while the top layer stays soft and glossy with fat from sliced Chinese sausage. Hong Kong dai pai dong stalls and old Guangzhou restaurants have long served it as a winter dish. At the table, a mix of soy sauce, oyster sauce, and sesame oil is poured over and stirred through, turning the white rice amber. A sharp scorched smell means the heat must come down at once, since clay holds heat after leaving the flame and keeps toasting the bottom. Too much water, whether in the pot or clinging to the soaked rice, keeps the crust from forming.

Prep 20min Cook 25min 2 servings

Stir-fry Easy

Korean Beef and Pimpinella Stir-fry

Chamnamul, a Korean mountain green, smells a little like parsley or celery leaves, only cleaner and stronger. Stir-fried with soy-marinated beef, its fresh scent sits clearly on top of the heavier meat.

🏠 Everyday

Prep 15min Cook 10min 2 servings

Street food Medium

Korean Royal Soy Sauce Tteokbokki

The word gungjung, royal court, points back to the food of the Joseon palace. Soy sauce and sesame oil do the seasoning, so there is no heat, and bulgogi-cut beef and shiitake go in with the rice cakes. The beef is seared only on the outside and set aside, returning to the pan after the rice cakes have softened.

Prep 15min Cook 15min 2 servings

Desserts Medium

Half-moon Rice Cake (Sesame Honey Filled Steamed Rice Cake)

Finely ground toasted sesame mixed with honey and dark brown sugar goes inside, and as the half-moon cakes steam, the filling loosens into a moist, nutty-sweet paste. Pine needles lining the steamer leave a faint resinous scent on the surface. Songpyeon are shaped by families sitting together for Chuseok, and an old saying holds that whoever makes pretty ones will have a pretty daughter.

Prep 35min Cook 20min 4 servings

Grilled Medium

Korean Daegu Doenjang Gui (Doenjang-Grilled Cod)

Brushed thinly with doenjang and grilled, the cod forms a thin, dark-brown skin of paste on top while the white flesh below stays moist and breaks into thick flakes. Sliced scallion or perilla leaves go alongside.

Prep 25min Cook 12min 4 servings

Soups Easy

Korean Dried Shrimp Radish Soup

Toasting the dried shrimp in sesame oil first drives off their staleness, and their aroma alone is enough to carry the broth without anchovy stock. Season with salt instead of soup soy sauce and the soup stays clearer.

🏠 Everyday

Prep 10min Cook 20min 4 servings

Steamed Hard

Korean Braised Beef Short Ribs with Kabocha

Short ribs braise in a soy broth sweetened with Korean pear juice, which softens the meat and leaves a faint fruit sweetness through to the end. The dish takes the galbi jjim served at Korean holidays and birthdays and adds kabocha, which softens only at the edges and thickens the sauce naturally.

Prep 35min Cook 70min 4 servings

Noodles Easy

Korean Spicy Mixed Glass Noodles

Chewy and clear, sweet-potato glass noodles grab the gochujang-soy sauce tightly and bring a vivid sweet-spicy hit with every lift of the chopsticks. The dish comes from street food sold in Busan's markets, and it is quick: boil the noodles, then toss them with briefly stir-fried vegetables, fish cake, and the sauce. Fish cake adds a soft savory note against the springy noodles, while cabbage and carrot, cooked only until just bent, keep some crunch.

Prep 20min Cook 10min 2 servings

Salads Medium

Grilled Mackerel Perilla Salad

Mackerel, grilled until the skin crackles, is broken into big flakes while still warm and piled onto cold romaine and perilla leaves. The dressing is soy sauce with yuja (Korean citron) marmalade and sesame oil, and its sweet-tart citrus sits well with the oily fish.

🥗 Lighter Meals

Prep 15min Cook 10min 2 servings

Asian Hard

Steamed Pork Buns

The cabbage mixed into the ground pork gives off its water, keeping the filling juicy inside the fluffy steamed dough. The filling is seasoned with ginger, soy sauce, and sesame oil, and a little sugar makes the dough faintly sweet.

At least 1 hr 38 min 4 servings

Side dishes Easy

Korean Seasoned Green Seaweed

Cheonggak, a branching green seaweed, gets just ten seconds in boiling water: enough to turn it a deep green while keeping its crunchy, almost cartilage-like bite. It's dressed with plenty of vinegar and eaten right away.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 2min 2 servings

Rice Easy

Beoseot Juk

The shiitake and onion are minced fine and sautéed in sesame oil before the rice goes in, so the mushroom flavor runs through every spoonful without chewy bits. It's a mild porridge, seasoned with just a little soy sauce and pepper.

Prep 20min Cook 35min 2 servings

Stir-fry Easy

Stir-fried Bok Choy (Bok Choy with Garlic and Oyster Sauce Glaze)

This goes to the table the moment it leaves the pan. Bok choy stalks keep releasing water even on the plate, and the sauce thins as they do. A splash of water in the oyster sauce and soy lets the seasoning run down between the stalks.

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Prep 8min Cook 6min 2 servings

Street food Medium

Korean Steamed Mandu (Pork and Tofu Dumplings Steamed in Half-Moon Shape)

After 12 to 15 minutes in the steamer the wrappers go translucent, showing the filling of pork, tofu, glass noodles, and garlic chives. The dip is soy sauce with vinegar and chili flakes. Fold a big batch and freeze some, and a few can go straight from the freezer into the steamer later.

Prep 30min Cook 15min 4 servings

Desserts Hard

Honey Ginger Pastry (Korean Deep-Fried Layered Wheat Honey Cookie)

Sesame oil is rubbed into the flour first and the dough is folded and rolled twice, so a fried yakgwa breaks open in layers. It fries low until cooked through, then the oil goes up to crisp the outside, and the pastries sit in honey and cinnamon syrup for two hours or more. Ginger juice in the dough leaves a slight bite after the sweetness.

Prep 35min Cook 30min 4 servings

Grilled Easy

Korean Salt-Grilled Green Onion

Only the white part of the green onion is used, since the green tops burn before the inside cooks. Grilled hard, the outside chars deep brown and the inside softens until a chopstick slides in easily, turning sweet. Once plated, the onions get a little sesame oil, sesame seeds and lemon zest.

⚡ 20-Minute Recipes

Prep 10min Cook 8min 2 servings

Soups Easy

Korean Oyster Seaweed Soup

This is Korea's birthday seaweed soup made with oysters in place of beef. Between November and January, when oysters are fattest, the broth takes on the most of their creamy sweetness.

🏠 Everyday

Prep 15min Cook 20min 4 servings

Steamed Medium

Korean Braised Kelp Strips

Glossy braised kelp should have a springy, almost jelly-like bite that snaps cleanly. That spring is decided at the soaking stage: take the kelp out when it bends easily rather than by the clock, because kelp left too long in the water goes soft.

At least 35 min 4 servings

Noodles Easy

Korean Beef Brisket Jjolmyeon

Hot, just-seared brisket lands on cold, chewy jjolmyeon, and every bite mixes warm beef fat with a tangy gochujang dressing. The brisket goes into a dry pan and only browns at the edges, which keeps the marbling in the slices instead of rendering it away. Jjolmyeon are dense, elastic wheat noodles that hold a sticky sauce well, but any water left on them or on the soaked cabbage and cucumber thins that coating fast.

Prep 15min Cook 12min 2 servings

Salads Medium

Korean Jellyfish Salad (Chilled Mustard Vinegar Dressed Cold Dish)

Hot mustard hits the nose first, then the vinegar's tartness follows and leaves the mouth feeling cool and clean. The jellyfish is sliced thinly along the grain to match the cucumber and bell pepper strips. The dish is chilled in the fridge and eaten right away, before warmth can soften its crunchy snap. Familiar as a starter at Chinese restaurants in Korea, it is easy to make at home with ready-to-use jellyfish that has already been desalted and cooked according to the package.

🥗 Lighter Meals

Prep 20min Cook 2min 4 servings

Asian Medium

Three Cup Chicken (Taiwanese Soy Sesame Oil Rice Wine Braised Chicken)

Three Cup Chicken, as the Taiwanese name goes, comes from equal measures of soy sauce, sesame oil, and rice wine; here each is 3 tablespoons rather than a cup. Thai basil goes in just before the heat goes off, and its fresh scent rising over the dark soy turns it into something quite different from plain soy-braised chicken.

Prep 15min Cook 25min 3 servings