323 recipes. Page 7 of 14
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No doenjang goes into this siraegi (dried radish greens). They are tossed with soup soy sauce and garlic, fried in perilla oil and finished with ground perilla seed loosened in water, which tastes lighter and nuttier than a doenjang-braised siraegi.
Cheonggak, a green seaweed that grows in many-forked branches, is sold packed in salt. A cold-water soak takes the salt out, and a short simmer keeps it crunchy even in hot broth. It cooks with tofu, seasoned with tuna extract and Korean soup soy sauce.
Clam juice forms the base, with gochugaru and gochujang turning the pot deep red and spicy. Thick slices of tofu and zucchini soak up the seafood broth all the way through. Served straight from the pot, it stays bubbling until the last spoonful.
Simmering kimchi dumplings in anchovy-kelp stock lets the kimchi and pork filling season the broth with little help from anything else. Once the dumplings float they are cooked; boiling longer splits the wrappers. A thin swirl of beaten egg softens the soup, and the somen sits in the bowl with broth poured over rather than being cooked in the pot. It makes a quick, warming bowl for a cold day.
Because it starts from cooked rice simmered in anchovy stock rather than raw grains, this porridge comes together much faster. The pollock roe breaks apart into the broth, tinting it pink and spreading its salty, savory flavor through the pot. Eggs poured into a rolling boil seize into rough clumps, but drizzled in at a gentle simmer they set into soft curds.
The bean sprouts are not pulled after 30 seconds but cooked through, which makes this a soft stir-fry rather than a crunchy one. The oyster mushrooms are torn along the grain instead of cut, and the seasoning is soup soy sauce and salt.
Cheonggukjang smells far stronger than doenjang, and once it is stirred into the stock its earthy, heavy aroma takes over the whole pot. Leaving the soup covered off the heat for a few minutes before serving softens that smell noticeably.
Mussels go in by the potful here, 900 g of them. Once the water with radish and garlic is boiling, the mussels are tipped in, and when they open and the broth turns milky, the chili flakes and soup soy sauce follow. Any that stay shut at the end get thrown out.
Tofu, shiitake and thick udon all cook in one pot of kimchi broth that goes to the table as is, nabe style. Frying the sour kimchi in sesame oil first takes off its raw sharpness and leaves the anchovy-kelp broth spicy yet rounded. Tofu pressed dry with a paper towel keeps the broth from clouding, and it simmers while broth is spooned over it, since stirring hard breaks it apart. Only half the soup soy sauce is added early because kimchi varies in saltiness, and the rest is added bit by bit once the noodles are in. Once the udon has soaked up the soup it is ready, and any broth left in the pot can take a scoop of rice to finish.
Doenjang (Korean soybean paste) is dissolved into anchovy stock, and the porridge tastes close to a bowl of doenjang soup. The rice is toasted in sesame oil before the stock goes in, and the spinach, blanched and chopped ahead, is stirred in just before the heat goes off and served while it is still bright green.
Three full tablespoons of ground perilla seed turn the broth thick and creamy. Even pre-boiled taro stems have a tough outer layer to peel, and the thick ones are split lengthwise; prepared that way they bend softly and keep a little chew.
Mung bean jelly, set from mung bean starch, slips off chopsticks and gives a slight bounce when bitten. Here it is cut into thick strips and simmered for just three minutes in clear beef brisket broth, then topped with threads of egg and crumbled laver.
Dried pollock strips toasted briefly in perilla oil give this clear, chili-free stew a nutty base, and napa cabbage softens slowly into it, adding its own sweetness. The pollock only gets a quick dip in water, since a long soak washes out its flavor.
Maesaengi, a seaweed as fine as hair, and plump fresh oysters give this knife-cut noodle soup a deep taste of the sea. Because the noodles cook first and the seafood is added only at the end, the oysters stay plump and the seaweed keeps its bright green color.
Poached chicken breast, pulled into fine shreds, turns up in every spoonful. The savory depth of the porridge comes from siraegi (boiled dried radish greens) and garlic sauteed in sesame oil before the rice goes in.
Hijiki toughens with long cooking. The shrimp go in first, and the seaweed joins when they are about 70 percent done and is mixed through within 2 minutes. Perilla powder is scattered over low heat so that it clings to the hijiki instead of clumping.
Cod carries very little fat, which keeps this broth clear and light. The fish rests briefly in rice wine before going into anchovy stock already sweetened by radish, and crown daisy (ssukgat) goes on top thirty seconds before the heat is cut, just long enough to wilt.
Each spoonful brings up chewy webfoot octopus (jjukkumi) together with tofu that has soaked up the red broth. The octopus turns rubbery if it boils long, so the vegetable broth is finished first and the octopus gets only a few minutes in it.
Shepherd's purse, a spring herb with an earthy, peppery fragrance, goes into a doenjang and anchovy-kelp broth with fresh knife-cut noodles. Its aroma is strongest from mid-March to early April, and it is added only in the final minute over lower heat, since a rolling boil drives the fragrance off. Pressing the doenjang through a strainer keeps the soup smooth and less cloudy. Doenjang brands vary in saltiness, so the broth is seasoned lightly at first and finished with soup soy sauce. Zucchini and onion cut to the same thickness cook through together in a couple of minutes and sweeten the broth evenly.
Boneless mackerel means you can pour the doenjang broth straight over rice without picking out bones. Siraegi (dried radish greens) simmered until the stems are tender makes the broth deep and earthy, and the chili-seasoned fish gives it a little bite.
Cabbage cut into 1 cm strips and tossed briefly over high heat wilts at the edges while the center stays crisp and sweet. Sesame oil starts the cooking, and perilla oil plus partly crushed toasted sesame are added after the heat is off, layering two kinds of nuttiness.
Just scallions and eggs, ready in under ten minutes. The scallions do two jobs: the first batch simmers until soft, translucent and sweet, flavoring the broth, while the rest go in at the end for a sharp, fresh bite on top.
Sour kimchi is fried with chili flakes, anchovy stock goes on top, and 200 g of soybean sprouts follow. After that, the lid has one rule: if it goes on, it stays on until the sprouts are cooked, and if it is left off, it stays off the whole time. Lifting it halfway brings up a raw, beany smell.
Beef brisket simmered for about twenty-five minutes gives this warm noodle soup a light, clear stock, strained of fat before it meets thin somyeon. Soup soy sauce is added gradually so the broth stays pale. The simmered brisket does double duty, torn along the grain and laid on top with thin egg ribbons and scallion. Since the noodles are rinsed cold, the broth comes back to a rolling boil before pouring so the bowl arrives hot.