81 recipes. Page 2 of 4
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Oyster and shiitake mushrooms go straight into boiling water, and after about four minutes the broth turns light brown; soup soy sauce and salt do the seasoning. Cubed tofu is slid in at the edge of the pot and never stirred, which keeps its corners sharp.
Meat patties (donggeurangttaeng), zucchini, shiitake and chilies share one platter on Seollal and Chuseok tables. They all wear the same flour and egg coat, but the prep differs: zucchini is salted and blotted, and shiitake lose their stems and get flour on the inside too. Only three or four pieces of one kind go into the pan at a time to keep it hot.
Thin bulgogi-cut beef, oyster mushrooms and shiitake simmer in a clear broth seasoned with soup soy sauce. With no chili in the pot, how well the beef browns decides the flavor, and if it is not patted dry with paper towels first, it steams instead of searing.
Each block of firm tofu gets a shallow well scooped out with a spoon, and none of the scooped tofu is wasted: it returns to the filling with ground beef, shiitake and carrot. Dubu-seon comes from the Korean royal court table; this version skips the older crumble-and-shape method and steams the stuffed blocks directly, with the filling mounded slightly above the rim. A thin glaze of soy sauce and water keeps the finish light and lets the mild tofu lead.
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.
This pot rice is eaten without a dipping sauce; the seasoning, just soup soy sauce and salt, is cooked into the rice. Lift the lid and the chamnamul, a fragrant Korean wild green, hits first, while the rice itself carries the flavor of the oyster and shiitake mushrooms sautéed underneath it.
Five ingredients: oyster mushrooms, shiitake, butter, soy sauce and garlic. The garlic flavors the butter, the mushrooms fry in it, and soy sauce poured around the rim of the pan catches and reduces into a salty, faintly sweet film on each piece. A last bit of butter melted in over low heat gives it a gloss before it goes over rice.
Shiitake and oyster mushrooms simmer first until the broth turns light brown, then tofu, enoki and lengthwise-halved bok choy are arranged neatly on top. Ground perilla seed is stirred in a little at a time two minutes before serving, and there is no meat in the pot.
Chopped shiitake, crumbled tofu, carrot and scallion go into one batter, which is spooned into small, flat rounds. Chopping the mushrooms a little coarser gives them more chew. A sauce of soy, vinegar and sesame seeds goes on the side.
With no chili flakes and no doenjang, just beef stock seasoned with soup soy sauce and salt, the broth stays clear. The tofu is nudged in with a ladle and left unstirred for five minutes to soak up the stock; browning it lightly in a pan first keeps a toasty surface even in the broth.
Thick rounds of zucchini are hollowed into little cups and filled with beef, tofu and shiitake before steaming. Soft zucchini and dense filling come in the same bite, with thin strips of egg crepe on top.
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.
Rice pressed into a hot stone pot keeps sizzling at the table, turning crisp and toasty at the bottom, which is what sets dolsot bibimbap apart from the regular bowl. Scraping up the crust while mixing is part of the meal.
The beef sits in a pear juice and soy marinade for 10 minutes, then shiitake, king oyster mushrooms and onion are tossed into the same bowl before anything hits the heat. With everything going in at once, a small pan is better worked in two batches. Apple juice can stand in for the pear juice if the sugar is cut back a little.
Seaweed and mushrooms are sauteed in sesame oil before the water goes in, then simmered for more than twenty minutes, until the seaweed is soft and the broth slightly silky. Even after that long, the torn oyster mushrooms and sliced shiitake still have some chew.
Four shiitake, finely chopped, go into the ground beef, and the mushroom's grain turns up in every mouthful of meat.
Tofu, spinach and shiitake share one covered pan over low heat without any frying, and the soy seasoning stays light and clean. The slices are pressed firmly between paper towels before they reach the pan, since water left in the tofu clouds the liquid and dilutes the seasoning. Shiitake supplies most of the savory depth in an otherwise plain sauce, while the spinach wilts down between the tofu slices. Perilla oil is drizzled on only after the heat is off, which keeps its nutty aroma from cooking away. Just a shallow pool of liquid gathers under the tofu, making this a side dish for chopsticks rather than a soupy one.
With no meat in the pot, the broth takes its savory backbone from oyster and shiitake mushrooms sauteed in perilla oil before the kelp stock goes in. Ground perilla seed stirred in at the end turns it milky and smooth, and slippery rice noodles glide through the thickened soup. Torn oyster mushrooms and thick shiitake slices supply the chew.
Chunks of cutlassfish (galchi), seasoned for ten minutes with soy sauce and ginger, sit on the very top of the pot as the rice cooks. After resting, the flesh falls apart at the touch of a paddle. The scallions are scattered over and everything is folded together with a light hand.
The Gangwon version of soy bulgogi includes shiitake. Thick slices of the mushroom soak up the marinade along with the onion, and even with pear juice in the mix, the salty soy comes through before any sweetness.
Radish and shiitake simmer first, and the broth is seasoned only with soup soy sauce, so it stays clear and mild with no chili at all. Scoop the tofu in with a spoon instead of cutting it, and the rough edges soak up more of the broth.
Twelve whole garlic cloves braise alongside the beef until their raw bite disappears and they turn soft and mellow. Shiitake mushrooms take on the soy glaze and a glossy sheen, and they add an earthy aroma to the beef stock that plain jangjorim, Korean soy-braised beef, does not have. An overnight rest in the fridge lets the seasoning soak all the way in, and the flavor is noticeably darker the next day.
Pushing the doenjang through a fine sieve before it meets the broth keeps lumps out, and lumps are where bitterness concentrates. Anchovy stock and fermented soybean paste reinforce each other, so the soup tastes complete without extra seasoning.
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.