Recipes with soy sauce

877 recipes. Page 13 of 37

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Korean Bamboo Shoot Pickle

Bamboo shoots have a tight, dense grain that drinks in the soy, vinegar and sugar brine slowly yet stays crisp, and by the third day of chilling the seasoning reaches the center. A bay leaf and whole peppercorns give the plain soy pickle a quiet spice note; the bay leaf comes out as soon as the brine boils so it does not take over. Raw shoots carry a bitterness the brine cannot hide. Next to fatty pork belly or galbi, the sharp, salty pieces cut the richness between bites.

Prep 25min Cook 20min 4 servings

Noodles Easy

Korean Gochujang Bibim Udon Cup (Spicy Mixed Udon Cup)

Thick udon wears a coat of red gochujang dressing in this cold cup, with raw shredded cabbage and carrot adding crunch against the soft noodles. Oligosaccharide syrup gives the sauce enough body to cling to slippery udon, and vinegar keeps the heat bright rather than heavy. The frozen udon is blanched for just 1 minute so the thick strands keep their spring. Cabbage and carrot are pressed dry with a paper towel first to keep their water from thinning the dressing. Portioned into cups, it is easy to carry and eat by hand, though it tastes best served cold right away before the noodles swell.

⚡ 20-Minute Recipes

Prep 12min Cook 8min 2 servings

Salads Easy

Korean Tofu and Bell Pepper Salad

Coarse, soft lumps of tofu sit between thin strips of red and yellow pepper and cucumber, and each bite alternates between creamy and crisp. The soy and vinegar dressing is a small amount, and any water left on the tofu or vegetables thins it quickly and pools at the bottom of the bowl.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 12min Cook 3min 2 servings

Asian Easy

Ego Seaweed Jelly

Egokusa seaweed, simmered and stirred until it melts into a thick, spitting paste, sets in a square tray as this jelly from Nishi-Aizu and Kitakata in Fukushima. A little vinegar helps the fibers break down, and the seaweed alone firms it with no added gelatin or agar. Slices go into mustard soy sauce, and the dish traditionally appears at memorials, Obon, New Year, and other gatherings.

Prep 20min Cook 30min 4 servings

Side dishes Easy

Korean Braised Perilla Leaves

Each braised perilla leaf is peeled off the stack and wrapped around a bite of rice. The leaves are stacked five or six at a time with sauce spooned between the layers and braised gently, so every leaf, wilted and soft, is seasoned evenly.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 10min 4 servings

Rice Easy

Korean Fried Rice (Simple Leftover Rice Stir-Fry)

The pan goes on until it smokes, and scallions fry for 30 seconds to make a scallion oil. The eggs come last: once the rice is fried, it is pushed to the edges and the eggs are scrambled in the cleared center before everything is mixed. Leftover ham, kimchi, shrimp or canned tuna can go in too.

Prep 5min Cook 10min 2 servings

Stir-fry Easy

Chili Paneer (Spicy Fried Cheese Stir-Fry)

Chili paneer comes out of Indo-Chinese cooking, the fusion style that grew from Hakka Chinese communities settled in Kolkata. Paneer, a fresh Indian cheese that holds its shape instead of melting, is dusted lightly with cornstarch and pan-fried until crisp outside and soft within. Soy sauce, chili sauce, and a little vinegar coat the cubes for only about 30 seconds, leaving them dry rather than sauced.

🏠 Everyday

Prep 15min Cook 12min 2 servings

Street food Medium

Korean Kimchi Pork Crispy Dumplings

Kimchi goes in at nearly the same weight as the pork, so the first thing you taste is its sourness. Short-cut garlic chives and pressed tofu fill out the mix, seasoned with soy sauce, garlic, and sesame oil.

Prep 25min Cook 12min 2 servings

Grilled Medium

Korean Pork Ribs (Sweet Pear-Marinated BBQ Ribs)

Pear, onion and garlic are blended smooth as the base of the marinade, and the ribs can sit in it overnight. The leftover marinade has held raw pork, so it gets boiled once in a small pot before being brushed on as the ribs grill. Eat them wrapped in lettuce or with rice.

Prep 30min Cook 25min 4 servings

Soups Medium

Korean Octopus Hot Pot (Spicy Gochujang Broth with Herbs)

A curled tentacle and a white surface do not prove the thickest part of the octopus is cooked. Instead of a fixed time, this recipe relies on a thermometer and keeps the pot going until the center has held at 75°C or more for over a minute.

🏠 Everyday

Prep 25min Cook 18min 2 servings

Steamed Easy

Soy-Braised Whole Chicken Wings

The cartilage near the wing joints softens the longer it braises, which changes the chew when you tear the meat off the bone. The wings reduce uncovered and get turned two or three times so the glaze works into the joints. Eaten with the fingers, they often end up next to beer or soju.

🍺 Bar Snacks

Prep 15min Cook 30min 4 servings

Kimchi Easy

Korean Soy Pickled Perilla Leaves

Most soy pickles take their brine boiling hot, but in this recipe the boiled brine cools completely before it touches the perilla leaves, which would otherwise blacken and go limp. Sliced garlic and a cheongyang chile are tucked between the leaves raw rather than simmered in the brine, which keeps their bite sharp against the herbal perilla. From day three, a single leaf wrapped around a spoonful of rice is the usual way to eat it. It stays in the fridge, and this mix is not meant to be kept beyond a month.

Prep 20min Cook 10min 4 servings

Noodles Medium

Guilin Rice Noodles (Silky Rice Noodles in Beef Brisket Broth)

From Guilin in China's Guangxi region come these slender rice noodles, smooth and slightly springy, soaking up a clear beef brisket broth as the bowl sits. Pickled radish adds crisp, vinegary bites that cut the beefiness and reset the palate, and chili oil drizzled at the end spreads a slow warmth through the soup.

Prep 20min Cook 75min 2 servings

Salads Easy

Korean Fresh Lettuce Geotjeori

Torn lettuce gets a thin, glossy coat of red chili dressing seconds before it reaches the table, usually beside grilled pork belly or other grilled meat. The dressing rests for about a minute first, long enough for the chili flakes to soften and lose their dusty taste. Geotjeori is a fresh, unaged kimchi-style salad, and it does not hold: left to sit, the leaves wilt and liquid gathers in the bowl. When the dressing tastes thin, drying the lettuce matters more than adjusting the sauce: the usual cause is water trapped between the leaves rather than too little seasoning. Thin slices of onion add a sharp edge against the mild bitterness of the leaves. Plum syrup gives a fruitier, subtler sweetness than sugar, and vinegar tempers the chili heat.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 10min 0 2 servings

Asian Medium

Ei no Nikogori Chilled Simmered Ray

Ray carries so much collagen in its skin and cartilage that the broth it simmers in, sweet and salty with ginger, sake, mirin and soy, sets like jelly once it cools, with no gelatin needed. In Katsuragi, Nara, ray has long been chilled in its broth this way. Nara has no coast, but seafood landed in Osaka came in quickly along the Takenouchi road.

Prep 50min Cook 25min 3 servings

Side dishes Easy

Korean Seasoned Perilla Leaf Banchan

Raw perilla leaves keep their rough texture and sharp green aroma here, because the soy and chili seasoning is brushed on with no cooking at all. The braised version is soft and mellow; this one is brisk and herbal. Spread the seasoning as a thin film on each leaf, since a heavy hand makes the stack salty fast. Next to grilled pork belly or rice wraps, it tempers the porky smell of the meat.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 8min 0 4 servings

Rice Medium

Fusube Mochi (Rice Cakes with Spicy Loach and Burdock Sauce)

The name comes from fusuberu, the work of grilling freshly caught loach and drying it in the smoke of the hearth. That dried loach is ground to powder and simmered for about an hour with grated burdock, grated daikon and a red chili into a thick, spicy sauce, which is poured over hot, freshly pounded mochi. In Kurihara, Miyagi Prefecture, it has been eaten at New Year, weddings, memorial services and the turning points of the farming year.

Prep 20min Cook 70min 4 servings

Stir-fry Medium

Korean Aster Greens Beef Stir-fry

Perilla oil goes in twice, once to heat the pan and again after the heat is off, so its nutty smell sits on top of the slightly bitter chwinamul, a wild aster green. The boiled greens are squeezed only until they stop dripping, and whatever water is left cooks off in the pan with the soy sauce.

🏠 Everyday

Prep 18min Cook 12min 4 servings

Street food Medium

Korean Lemon Pepper Dakgangjeong

There is no gochujang in this sauce. Lemon juice, honey, and soy sauce boil until glossy, the twice-fried thigh pieces go in, and the tossing is over within 20 seconds. What stays afterward is the black pepper from the marinade.

Prep 20min Cook 18min 4 servings

Grilled Medium

Korean Dwaeji Kkeopdegi Gui (Grilled Pork Skin)

Blanching time decides the texture of pork skin, which is almost pure collagen: too short and it stays rubbery, too long and it goes limp. On the grill the skin buckles into ridges that trap the gochujang glaze, concentrating spicy-sweet flavor in every groove.

Prep 20min Cook 18min 2 servings

Soups Medium

Nuppei-jiru or Hachihai-jiru (Tofu Soup with Grated Yam)

Hot soy-seasoned broth with matchstick tofu goes into each bowl, then gets a ladle of raw grated nagaimo yam loosened with daikon juice, which spreads softly over the surface. This is the formal nuppei style from Iwate's Buddhist cooking, rather than the hachihai variation that thickens the whole pot with potato starch. The name hachihai is linked either to making eight bowls from one block of tofu or to wanting many refills. Gloves help when grating the nagaimo, which can irritate skin, and the topping goes on just before eating.

🏠 Everyday

Prep 35min Cook 20min 4 servings

Steamed Medium

Korean Braised Chicken with Radish

Braised a long time with bone-in chicken, the radish turns brown from all the chicken stock and chili sauce it takes in. The potatoes crumble at the edges and thicken the sauce.

Prep 18min Cook 40min 4 servings

Kimchi Easy

Korean Perilla Leaf Kimchi

No fermentation is needed: the soy-based seasoning is brushed between the leaves and the kimchi is ready to eat the same day. Sesame oil softens the sharp, herbal edge of perilla, and the chili flakes stay light enough that the green of the leaves still shows. On day one the brightly seasoned top leaves are the ones to eat, while the wilted leaves underneath soak up more after half a day. Two to three refrigerated days let the seasoning reach into every leaf, ready to wrap warm rice or grilled meat.

Prep 25min Cook 5min 4 servings

Noodles Medium

Korean Seafood Japchae (Glass Noodles with Shrimp, Squid and Vegetables)

Shrimp and squid take over from meat, bringing two textures to the glass noodles: a springy snap from the shrimp and a firmer chew from the squid. Scoring the squid makes it curl in the heat and leaves a pattern on the surface. Patted dry before they meet a very hot pan, the shrimp and squid sear instead of boiling in their own liquid. The moment the shrimp turn pink and the squid curls, they come out of the pan, rejoining the noodles only at the end. Glass noodles soaked thoroughly before boiling take up the seasoning evenly and turn glossy. Korean holiday tables sometimes swap this in for beef japchae.

Prep 20min Cook 20min 4 servings