323 recipes. Page 10 of 14
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Eggplant is steamed for just five minutes, torn along the grain and tossed with soup soy sauce and garlic so it takes on seasoning of its own. It then goes into cold water seasoned with vinegar and sugar and is topped with cheongyang chili and sesame seeds, a summer side dish. If ice is going in, the seasoning should be a little stronger, since it thins as the ice melts.
The gochujang is stirred into the stock rather than fried in the oil, so there is no scorched edge and the broth comes out an even orange. Clams and shrimp layer their sea flavor over the anchovy stock.
Unlike milky seolleongtang, galbitang should come out nearly clear, yet the short ribs still leave a faint richness from their fat. For that clarity the ribs are soaked to draw out blood, then blanched and rinsed before the real simmer starts. Leftover broth sets like jelly in the fridge.
Ground pork fried with chili flakes in sesame oil makes the red oil that sets the flavor, and clams add a clean, briny note. Brought to the table in its earthenware pot (ttukbaegi), it keeps bubbling for a good while.
Short ribs simmer with radish for an hour before octopus joins them, and the pot ends up part beef soup, part seafood soup. Koreans also make it for boknal, the hottest days of summer.
Turnip turns translucent as it cooks and gives the kelp stock a quiet sweetness. There is no meat or anchovy; oyster mushrooms and tofu fill out the pot. Once the perilla seed powder is stirred in, it gets about two minutes over low heat.
Potatoes and ground perilla seed cook in anchovy broth until it turns an opaque ivory. There is no doenjang and no seaweed, and no oil either; the body comes from potato starch and the perilla itself. It rarely appears on restaurant menus and belongs to winter meals at home.
Taro stem that has not been boiled long enough leaves a prickly, itchy feeling in the throat. So this autumn stew uses thoroughly boiled stems, soaked in cold water and rinsed several times to take off the slippery coating before they go in. The broth is beef and doenjang, thickened with ground perilla seed.
The clams spend an hour purging in salted water in the fridge, which rules this out as a last-minute soup. No stock goes in; thin potato slices shed a little starch into the clam broth and soften it.
Burdock, which stays firm, and potato, which crumbles at the edges, share the pot, but the potato goes in only after the burdock has had seven minutes on its own. Added together, the potatoes would be mush by the time the burdock softened. Oyster mushrooms join them and there is no meat; the broth is anchovy-kelp stock with perilla seed powder stirred in.
Pressed out with both thumbs as it is torn, each piece of dough ends up thin at the rim and thicker in the middle, chewy and tender in one bite. Potato thickens the broth as it cooks, and with crumbled laver on top the bowl is a whole meal, no rice needed.
Brisket browned in perilla oil, then doenjang and chili flakes fried in the same fat, give this stew a savory, toasty base before any water goes in. The blanched cabbage leaves spend about 25 minutes in the pot, soaking the beef broth deep into their fibers, while the thinly sliced brisket cooks until it pulls apart along the grain. With only greens and beef in the pot, the flavor is simple and hearty.
The shredded pollock is fried in sesame oil until golden before any water goes in, and that step gives this Gangwon version a nuttier smell than ordinary bugeoguk. It is a clear hangover soup with no chili, finished with beaten egg that sets into soft curds.
Thin-sliced woosamgyeop, fatty beef brisket, is fried with garlic until its fat runs, and the chili flakes and soup soy sauce are toasted in that fat before any anchovy stock goes in. That is where the red, slick broth comes from. Two cheongyang chilies make it properly hot, and the bean sprouts go in last and come out still crunchy.
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.
No meat and no anchovy go into this stew, only vegetable stock. To give the broth some aroma, the onion and oyster mushrooms are fried in sesame oil first. The lotus root cooks just until a chopstick slides in, and the perilla powder goes in at the very end for a brief warm-through over low heat. Boiled for long, perilla turns chalky rather than nutty.
Blue crab in its spring or autumn season is halved and simmered in a radish broth with a little doenjang and chili flakes. The shells turn red well before the meat is cooked through. Crack the claws with the back of a knife beforehand and the meat comes out easily at the table.
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.
A whole chicken takes the place of beef bones in this gomtang, and 20 g of ginger leaves a peppery edge on the clear, pale-yellow broth. Push the ginger much past that and it starts to taste bitter.
Only chili flakes and soup soy sauce season the beef bone broth in this Seoul version, with no gochujang, so it turns red yet stays clear and sharp. The intestines simmer alone for about 12 minutes to release their rich, fatty filling before cabbage, onion, and oyster mushrooms go in and soak it up. The style traces back to the gopchang alleys of Euljiro and Majang-dong in Seoul, and a pot like this is usually shared over soju, with perilla leaves added at the end for fragrance.
With oysters and big cubes of tofu in a clear kelp broth, the salt from the oysters seasons the soup more than you might expect. So the salt goes in only after the oysters, a taste at a time.
The broth gets its base from radish, cooked until translucent before the oysters go in. That is why the radish is sliced an even 0.3 cm thin, and no tofu or separate stock is used.
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.
Garlic and chili flakes, given 30 seconds in sesame oil, turn the broth a deep red, and in it large spoonfuls of soft tofu wobble alongside plump oysters.