323 recipes. Page 4 of 14
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The doenjang is thinned with three tablespoons of water before it goes in, because boiled gondre (a wild mountain green) comes in tangled strands. Thinned paste can work its way between them. Tofu, browned separately in perilla oil, joins at the end.
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.
Pork shoulder is marinated in gochujang, stir-fried with onion and simmered in rice-rinsing water for ten minutes before the deodeok and oyster mushrooms go in, because the root's aroma fades the longer it boils. Leftovers thicken overnight; add a splash of water or rice water when reheating.
Blanched outer leaves of napa cabbage are thinner than dried radish greens and, once tossed with doenjang (Korean soybean paste) and covered, soften in under twenty minutes. Trimming off the stringy stems and thick ribs first is what makes the texture even; left in, they stay fibrous among the tender leaves. The seasoned leaves are stir-fried in perilla oil before any water is added, laying a nutty base under the salty bean paste. If the liquid cooks off too quickly under the lid, a splash more water is needed before it turns salty or catches on the bottom. Ground perilla seeds scattered in at the end thicken the liquid so it clings to the greens, giving a mellow, nutty side dish for rice.
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.
Young perilla shoots have tender stems and an even stronger herbal scent than the mature leaves. The 40-second blanch is short on purpose to protect that aroma, and a doenjang dressing with perilla oil, pressed from the same plant's seeds, layers the scent instead of covering it.
Rice, egg and sesame oil are nearly all there is, so the flavor is gentle. Seasoning stays light, just soup soy sauce and salt, so nothing covers the sesame oil, and the egg sits in the porridge as soft, thin ribbons.
Briny fresh oysters go into the pan with minari (Korean water parsley), a strongly grassy herb, and are stir-fried with chili flakes and soup soy sauce for a little heat. The oysters are barely cooked, so they stay plump.
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.
Ground perilla seed and the starch from potatoes thicken this stew on their own, leaving a broth that coats a spoon with no extra thickener. Dumping all the perilla powder at once is the usual mistake, since it clumps and scorches on the bottom. Stirring it in a little at a time avoids both.
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.
Shishito peppers are blanched for just 40 seconds and tossed in a doenjang dressing. Unlike the braised shishito dish, where the peppers simmer in sauce, these stay crisp and bright green. Now and then one turns out to be hot.
Hwangtae (dried pollock) is toasted in sesame oil before the water goes in, which turns the broth milky and savory. There is no chili here, so it is not spicy, and the bean sprouts and radish give it a clean, refreshing taste.
Pumpkin leaves get tougher and more fibrous as they grow, so this uses young ones picked in summer. The stringy fibers are peeled from the stems, and the leaves are blanched, squeezed dry and stir-fried with shrimp in perilla oil, seasoned with soup soy sauce.
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.
Blanched radish greens, rather than dried siraegi, sit in a broth made thick and nutty with four tablespoons of perilla seed powder. The shrimp are added well after the greens, which need about ten minutes to soften; shrimp left in that long turn firm instead of springy.
Thick-sliced shiitake simmer in anchovy-kelp stock with doenjang, layering the mushroom aroma over the paste's mellow, fermented depth before the broth is poured over plump udon. Onion adds quiet sweetness that keeps the salt in check, and a pinch of gochugaru leaves a faint warmth at the finish. Compared with a Japanese dashi-based udon broth, this one is earthier and heavier, closer to a hearty Korean stew.
Pulling radishes in autumn, at kimchi-making time, leaves a pile of radish greens. Dried, they become siraegi; boiled and dressed right away, they become this namul. It is seasoned with doenjang and soup soy sauce and finished with ground perilla seeds, which thicken it.
Brisket and thin slices of radish are stir-fried in sesame oil before any water is added, which lays a nutty base under the chili-red broth of this market-style beef soup. Blanched outer cabbage leaves (ugeoji) soak up the broth and turn silky over the long simmer.
The ingredients match the usual boiled-and-dressed soybean sprout side dish, but here the sprouts go straight into an oiled pan and pick up a faint smoky note. The lid never goes on. Covering the pan traps steam, which turns the cooking into steaming and keeps the raw, beany smell in.
Blending the sea snail innards into the broth turns this Jeju soup a deep green and gives it a nutty taste. Innards left coarse clump in the pot, so they are blended with a little water until smooth.
The pork back ribs simmer on their own for 25 minutes, until the meat pulls easily off the bone, before the potatoes and seasoning go in. The perilla leaves are laid on top in large pieces at the very end; cooked too long, they turn astringent instead of fragrant.
Surf clams simmered with radish make a clear, briny stock, and rehydrated miyeok seaweed unfurls in it to add its own quiet ocean flavor. Dongjuk look much like Manila clams but give a deeper broth, so no separate stock is needed. Seasoning stays light, just soup soy sauce and garlic, letting the shellfish lead. It suits a slow morning or any time a light, warm bowl sounds right.
Ground perilla seed turns into a thin, nutty coating on each strand of bracken fern. The perilla oil is split in two: half goes into the raw seasoning so the soy and garlic soak into the chewy fibers, and the other half carries the green onion's aroma in the pan.