Recipes with sesame oil

683 recipes. Page 9 of 29

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Korean Seasoned Sea Grapes Salad

Thin and wiry, kkosiraegi seaweed snaps cleanly between the teeth, a texture nothing like soft miyeok or kelp. Twenty seconds in boiling water is the limit, and an immediate plunge into cold water brings back the spring. Maesil-cheong, a sweet green plum syrup, gives the sour dressing a fruity note, and cucumber strips add a fresh, green aroma against the sea flavor. Served cold, it makes a refreshing summer side.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 10min Cook 2min 4 servings

Side dishes Easy

Danggeun Namul

The sautéed carrot that goes into bibimbap and gimbap, served as a side dish of its own. Cut into fine matchsticks and cooked only briefly, it stays bright orange with a little crunch left.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 8min Cook 6min 2 servings

Rice Medium

Century Egg and Pork Congee

Rice simmered low until the grains all but vanish forms a smooth base for cubes of century egg, whose white has set into amber jelly and whose yolk has turned creamy and dark green. The egg, a duck egg cured for weeks in clay, ash, and salt, brings a dense, faintly sulfurous richness that stands out against the plain porridge.

Prep 15min Cook 50min 2 servings

Stir-fry Easy

Korean Tofu with Stir-fried Kimchi

Tofu is blanched in salted water for 3 minutes and cut into thick slabs, and sour aged kimchi is stir-fried with pork shoulder and onion to go alongside. The blanching firms the tofu's surface so the thick slices are easy to pick up, and a spoonful of the hot kimchi on top seasons the outside. When it is served with soju or makgeolli, the tofu and the stir-fry go on separate plates.

🏠 Everyday 🍺 Bar Snacks

Prep 10min Cook 12min 2 servings

Street food Medium

Korean Shrimp Mandu (Chunky Shrimp and Pork Dumplings)

The shrimp is chopped coarsely, not ground, so you bite into firm pieces of it in the soft pork filling. Steamed, the wrappers turn translucent and show the pink shrimp through; pan-fried, only the bottoms go golden and crisp. Chopped cheongyang chili in vinegar soy sauce makes a spicy dip.

Prep 25min Cook 12min 4 servings

Grilled Easy

Korean Soy-Glazed Kabocha Grill

The kabocha spends 2 minutes in the microwave before it goes into the pan. That head start lets the center turn tender before the soy and corn syrup glaze has a chance to burn. The skin stays on.

Prep 15min Cook 20min 4 servings

Soups Easy

Korean Dried Pollock Radish Soup

The pollack shreds are not soaked, only swished briefly in cold water. A long soak would wash their savoriness away.

🏠 Everyday

Prep 12min Cook 22min 4 servings

Steamed Medium

Korean Braised Pork Ribs

The ribs spend half an hour in cold water and get a quick blanch and rinse before they ever meet the soy braising liquid. It is an extra step, but it keeps the foam and impurities out of the pot, and the finished sauce tastes clean rather than murky.

Prep 40min Cook 75min 4 servings

Noodles Medium

Korean Chicken Japchae (Glass Noodles with Chicken Breast and Vegetables)

Strips of chicken breast take the place of beef, giving a leaner japchae where the noodles, spinach, carrot, shiitake and onion come through more clearly. Tossing the drained noodles with a little soy sauce and sesame oil right away and spreading them out keeps them from gluing together while everything else cooks.

Prep 20min Cook 20min 4 servings

Salads Easy

Korean Kohlrabi Fresh Salad (Saengchae)

It looks like radish saengchae, but kohlrabi is juicier and lightly sweet, closer to a pear, which gives the salad a noticeably different taste. The vegetable is the swollen base of a cabbage-family stem, and its fibrous outer layer comes off in a thick peel. Fish sauce supplies savory depth and vinegar a sour lift, both framing the mild sweetness. It turns up most in spring and autumn, when kohlrabi is in season.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 15min Cook 5min 4 servings

Side dishes Easy

Dashima Chae Muchim

The kelp strips soak in cold water for 10 minutes to lose some salt, then get just 20 seconds in boiling water before going straight into a cold rinse. Tossed with seeded cucumber strips in a gochugaru, vinegar and soy dressing, they chill for at least 10 minutes before serving.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 12min Cook 3min 2 servings

Rice Easy

Chadol Deopbap

Chadolbagi, paper-thin beef brisket, goes into a dry, very hot pan with no oil at all; its own fat renders out and crisps the edges. The garlicky soy glaze is poured in at the very end and tossed for only 15 to 20 seconds, just long enough to turn glossy.

⚡ 20-Minute Recipes

Prep 10min Cook 10min 2 servings

Stir-fry Easy

Korean Tofu and Kimchi Stir-Fry

Once the seared tofu goes back into the pan, it is never stirred with a spatula; shaking the pan coats it in the red kimchi oil instead. The riper the kimchi, the more its sourness fades as it cooks, leaving a deeper savory taste.

🏠 Everyday 🍺 Bar Snacks

Prep 10min Cook 15min 2 servings

Street food Easy

Korean Street Burger (Soy-Garlic Beef Pork Patty in a Bun)

Ground beef and pork seasoned with soy sauce, sugar, garlic, and sesame oil give this patty the sweet-salty taste of tteokgalbi, Korean grilled short-rib patties, inside a burger bun. The toasted bun gets mayonnaise and lettuce before the patty goes on.

Prep 20min Cook 15min 2 servings

Grilled Medium

Korean Grilled Deodeok Root

The texture comes down to pounding the peeled deodeok root flat with a mallet or rolling pin. Once the fibers loosen, the gochujang paste seeps into the gaps, and the grilled root chews pleasantly instead of turning stringy. Honey in the paste scorches quickly, and medium heat with a close eye on the color keeps it from burning.

Prep 20min Cook 10min 2 servings

Soups Medium

Korean Abalone Radish Soup

The abalone guts are fried with the radish in a little sesame oil before anything else, and they are why this otherwise clear soup turns faintly green and smells strongly of the sea.

🏠 Everyday

Prep 20min Cook 25min 2 servings

Steamed Hard

Korean Stuffed Fish Steam

Sea bream fillet is spread flat, layered with cucumber, carrot and oyster mushrooms, then rolled and steamed into a log of white fish wrapped around a core of color. The soy, vinegar and sesame oil sauce sits on the side rather than being cooked in, which keeps the mild bream tasting of itself.

Prep 30min Cook 18min 2 servings

Noodles Medium

Korean Spicy Chicken Soup Noodles

Dakgaejang swaps the beef in yukgaejang, Korea's fiery shredded-beef soup, for chicken thigh, and this version adds knife-cut noodles to the red, garlicky broth. Fernbrake (gosari) gives a chewy, earthy bite and bean sprouts a crisp one, both soaking up the heat. Because the base is a clean chicken stock, the spice stays sharp without turning muddy. It is a common choice on cold days or the morning after drinking.

Prep 20min Cook 40min 2 servings

Salads Medium

Bean Sprout Bulgur Seaweed Salad

Cooked bulgur is mixed into a Korean bean sprout side dish, so the crunch of the sprouts comes between plump grains. The dressing is the usual namul one of soy, sesame oil and garlic with a little apple vinegar added, and seaweed flakes go on just before eating.

🥗 Lighter Meals

Prep 15min Cook 12min 2 servings

Side dishes Medium

Deodeok Muchim

Peeled deodeok root, pounded five or six times with a mallet, flattens and opens along its fibers, then tears by hand into rough, ribbon-like strips. A thick gochujang and vinegar dressing is rubbed in. For bitterness, the strips soak in cold water for 5 minutes; taste one, and soak longer only if it is still sharp.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 20min 0 4 servings

Rice Easy

Tuna Fried Rice

The oil from the tuna can goes straight into the pan and the onion and carrot fry in it, so the tuna flavor gets into the vegetables and rice. Each bowl is topped with its own fried egg.

⚡ 20-Minute Recipes

Prep 5min Cook 10min 2 servings

Stir-fry Easy

Korean Crumbled Tofu Stir-fry

Pressed dry and broken up by hand into a mix of large curds and fine crumbs, the tofu is cooked over high heat with only occasional turning until the edges turn lightly golden and the crumbles are loose and fluffy. Seasoned simply with soy sauce and sesame oil, it works spooned over rice or packed in a lunch box, since there is no sauce to leak.

🏠 Everyday 🍱 Lunchbox

Prep 12min Cook 10min 2 servings

Street food Medium

Korean Grilled Patty Skewers

Wrapped around a wooden skewer rather than served as a free-standing patty, this tteokgalbi mixture needs far more grip than the plated kind. A little starch and more than 3 minutes of kneading give it that, and skewers soaked in water for 10 minutes scorch less. Tteokbokki sauce or ketchup alongside makes it a street-stall snack.

Prep 25min Cook 15min 4 servings

Grilled Medium

Korean-Style Sirloin Steak

Soy sauce, pear juice and sesame oil give this thick sirloin a flavor close to bulgogi, while the cooking itself follows steak: a hard sear, a rest, then slicing against the grain. Pear juice tenderizes, but the marinade stays short because past 30 minutes it turns the surface mushy.

Prep 30min Cook 10min 2 servings