323 recipes. Page 8 of 14
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Ground beef and rice are toasted in sesame oil before the water goes in, and a tablespoon of soup soy sauce does the seasoning. The 160 g of rice in the ingredient list is its weight after soaking and draining; starting from dry rice adds about 30 minutes of soaking.
After the whole chicken has simmered for fifty minutes, the meat comes off and the bones go back in alone for another fifteen, releasing gelatin that gives the clear broth a gentle body. Unlike samgyetang, it has no ginseng or glutinous rice, only onion, garlic and ginger, so the taste is mostly chicken.
Eight frozen kimchi dumplings go in side by side and are left unstirred for the first two minutes, since nudging them while they thaw tears the wrappers. The kimchi inside meets the sour kimchi in the broth, and the stew tastes of kimchi twice over. The dumplings come seasoned, which is why only half the soup soy sauce goes in before tasting.
Starch from sliced potato simmered first gives the broth its base body, leaving the perilla seed powder added near the end only to finish it. The result is a light, nutty soup that clings thinly to the noodles. Fresh kalguksu noodles go straight into the pot, and stirring right away is the main guard against a clumped, stuck mass.
Taro goes in just as the rice grains start to swell, so part of it melts into the porridge and thickens it while the rest stays in soft, fluffy cubes. The rice is toasted in perilla oil at the start, which puts a nutty note under the taro's earthiness. Soup soy sauce and salt season it lightly, and chopped green onion goes on top.
Dak hanmari means one whole chicken, and it arrives that way: uncut, simmered with potatoes, still in its pot, to be snipped apart with scissors at the table. Once the chicken is gone, knife-cut noodles go into the broth the potatoes have turned cloudy, and that is the end of the meal.
Ribbons of perilla leaf sit on a broth made from stir-fried bulgogi beef, and their fresh, faintly minty smell comes through clearly over the meat. It is seasoned with soup soy sauce, which keeps the taste clean.
Fish cake simmered right in the broth, a heap of dried seaweed flakes, and sliced scallions: this bowl recreates the udon sold at Korean street stalls, known as pojangmacha. The fish cake stays in for only about 5 minutes, since much longer leaves it soft and limp. The broth is a quick homemade dashi of kombu and bonito flakes, seasoned with both soup soy sauce and regular soy sauce for a balance of savoriness and color, plus a little sugar to round off the soy. The bonito flakes steep off the heat without stirring, which keeps the dashi clear. The soup stays clear because frozen udon is only blanched in a separate pot and placed in the bowl first, with the broth brought back to a rolling boil and poured over.
The soaked hijiki is rinsed twice in cold water to cut its saltiness and any off smell, then sauteed in sesame oil with shiitake and carrot before the rice goes in. As the pot cooks, the deep sea flavor of the hijiki gets into the rice, and shrimp seasoned with soup soy sauce and garlic sit on top. For a crust on the bottom, turn the heat up a little for the last minute.
Bite-size chicken thigh gets a one-minute blanch in boiling water before the soup proper begins, and the broth stays clear despite the meat. The radish is sliced thin and flat, turning translucent in ten minutes, and the seasoning is soup soy sauce and salt, with no chili.
Gochugaru and soup soy sauce are used lightly here, and twelve sliced perilla leaves go in right before the heat is cut, letting the herb come through ahead of the chili. For a richer broth, add a teaspoon of perilla seed powder.
One pot of spicy anchovy broth carries three rounds: thin beef and vegetables first, then kalguksu noodles, then fried rice scraped from the bottom. Beef slices go in one at a time, since a clump stays red in the middle. Each round leaves more flavor in the broth for the next. Stop the rice once a thin crust starts to form, before it scorches.
Thin strips of burdock root, soaked briefly in vinegar water, are sauteed with onion in sesame oil before the soaked rice, carrot and chicken stock go in. The burdock's earthy aroma and faint crunch are what an ordinary chicken porridge does not have. The chicken tenderloin is added after the rice has broken down and cooks only briefly.
Stir perilla seed powder into a clear radish soup and the broth turns milky and thick almost at once, with a nuttiness heavier and earthier than sesame.
Bite into a sea squirt and the little sac bursts, releasing a salty, briny juice. To keep that, the radish and zucchini are cooked through first and the sea squirts get only three or four minutes over high heat at the very end. In April and May, when they are in season and full of juice, the broth itself tastes different.
Dried radish greens, called siraegi, bring an earthy, faintly bitter note to an anchovy and kelp broth seasoned with doenjang, Korean fermented soybean paste. Rinsing the precooked greens again and squeezing them hard keeps any stale smell out of the pot. Tough stems are sorted out and simmered 2 to 3 minutes ahead of the rest so they are tender by the time the noodles are done. The paste is pressed free of lumps with a spoon so the broth is not muddy or salty in spots, and since brands differ in saltiness, soup soy sauce makes the final adjustment. Onion and zucchini soften the paste's saltiness as they cook, and perilla seed powder stirred in at the end gives the soup more weight.
Potato, zucchini, carrot and shiitake are minced very fine and toasted in sesame oil with the soaked rice, then simmered in water over low heat for 30 minutes. A little soup soy sauce and salt at the end leave room for the sweetness the vegetables give off. By the time it is done, the potato is soft enough to mash along with the rice.
Half a chicken, cut into pieces, simmers until perilla seed powder loosened in water goes in where samgyetang would use glutinous rice and ginseng, giving a nutty, thick chicken soup for far less work.
Only half a tablespoon of gochugaru goes in. The broth stays clear and tastes mostly of clams. Minari and a Cheongyang chili are added after the heat is turned down and cook for just a minute. With the clams purged ahead of time, the cooking itself takes about ten minutes.
Soft tofu spooned in large pieces stays in tender curds within the anchovy broth, sliding down alongside the knife-cut noodles. It is added only after the noodles are done and barely stirred, since any real stirring breaks it into small bits. The broth tastes clean and mild, seasoned only with soup soy sauce, garlic and salt and no chili. A minute of simmering after seasoning takes the raw edge off the garlic, and skimming the foam keeps the broth clear. The noodles are loosened by hand and scattered in rather than dropped as one mass. Zucchini half-moons cook for just 2 minutes to keep their shape and color.
The shrimp are never sauteed. After 10 minutes in garlic and soup soy sauce, they go on top of the rice once the pot is bubbling hard and turn pink in the steam under the lid. Their garlicky soy juices season the top layer of rice, and the lotus root, cut 3 mm thick, is still crisp after resting.
Dried, then soaked and boiled again, the radish greens called siraegi have a chewy, fibrous bite that fresh greens lack. Here they are massaged with doenjang and garlic, simmered for more than twenty minutes, and turned milky white with perilla seed powder added in two batches.
Well-fermented sour kimchi is cut without shaking off its seasoning, so that paste goes into the broth too, and it simmers with pork shoulder that has a good streak of fat before thick slices of tofu go on at the end.
Chicken breast and radish simmer gently into a clear stock, and yuja (citron) syrup stirred in once it is cold lays a sweet, fragrant citrus note over the savory chicken. The pot stays below a rolling boil for 15 minutes so the broth comes out clear, and nothing oily goes into it. The same chicken then gets shredded for the topping, making one ingredient do double duty as broth and garnish. Because the stock has to cool completely and chill, it gets started well before the noodles. The yuja syrup needs to dissolve fully in the cold broth, or its sweetness collects in one spot. Freezing part of the broth into ice cubes keeps the bowl cold without watering it down.