Recipes with soy sauce

877 recipes. Page 18 of 37

As an Amazon Associate, we may earn from qualifying purchases.

Korean Soy Pickled Radish Cubes

Cubes cut to an even 1.5 cm take in the hot soy brine at the same pace, and after three days in the fridge they turn slightly translucent and salty-sweet to the center. The brine goes into the jar right after it comes to a full boil, because longer boiling drives off the sharpness of the vinegar. A single dried chile tucked among the cubes adds a gentle warmth. It sits comfortably beside gimbap, bibimbap or a bowl of gukbap.

Prep 20min Cook 10min 4 servings

Noodles Easy

Kake Udon (Plain Udon in Clear Dashi Broth)

It is just udon in a broth of bonito flakes and kombu, topped with a few slices of kamaboko fish cake and some scallion. Nearly all the work goes into seasoning that broth so it stays clear and light rather than salty.

Prep 10min Cook 12min 2 servings

Salads Easy

Korean Lotus Root Salad (Sweet and Sour Vinegar Soy Dressing)

Thin lotus root slices are blanched just until the edges turn translucent, leaving a firm bite at the center, then dressed in a sweet-sour mix of soy sauce, vinegar and sugar. Dropping each slice into cold water with a little vinegar as soon as it is cut stops the surface from browning. A splash of vinegar in the blanching water keeps the slices white. The slices cool spread out in a single layer, because piled hot they keep cooking and lose their crunch. Letting the dressed root sit briefly and then turning it again carries the seasoning into the holes. Liquid that gathers during cold storage is shaken off lightly before plating.

🥗 Lighter Meals 🍱 Lunchbox

Prep 15min Cook 10min 4 servings

Asian Medium

Suzhou-Style Red-Braised Pork Belly

The deep reddish brown of hong shao rou comes from sugar melted to caramel in the pot before any soy sauce goes in. The caramel-coated pork belly braises in soy sauce and rice wine until the sauce clings to it in a thin glaze, and it goes over plain rice, sauce and all.

Prep 20min Cook 80min 4 servings

Side dishes Easy

Sigeumchi Namul

All of the measured salt goes into the blanching water, leaving soy sauce as the only seasoning in the dressing itself. Keeping the pot at a hard boil after the spinach goes in lets the leaves wilt within moments, and the cold water bath that follows fixes their bright green. Cut to a length that is easy to pick up with chopsticks, the spinach is finished with sesame seeds crushed lightly between the palms.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 5min 4 servings

Rice Easy

Japanese Beef Bowl (Gyudon)

Thin-sliced beef and onion simmer briefly in soy sauce, mirin, sugar and ginger and go over rice with their broth, and the ginger leaves a sharp edge at the end of all that sweetness.

Prep 10min Cook 15min 2 servings

Stir-fry Medium

Sichuan Dry-Fried Green Beans

Dry-frying, gan bian in Chinese, means cooking the beans over high heat with very little stirring until the skins wrinkle and pick up brown spots. This home-style version seasons them with doubanjiang, garlic and ginger and leaves out ya cai, dried chilies and Sichuan peppercorns, so the result is salty and gently hot rather than numbing. Crumbly fried pork settles in between the beans.

🏠 Everyday

Prep 12min Cook 12min 2 servings

Street food Easy

Korean Stir-fried Sundae with Vegetables

Without the tripe of sundae-gopchang-bokkeum, this stir-fry leans on cabbage, onion, and scallion for a lighter plate. The vegetables are cut thick so they still have bite after cooking, and soy sauce in the gochujang glaze makes it as salty as it is spicy.

Prep 15min Cook 10min 2 servings

Grilled Medium

Korean Grilled Dried Pollack

The hwangtae, a Korean dried pollack, is not soaked; it is only dampened front and back with wet hands, which keeps it chewy rather than soggy once grilled. The gochujang glaze goes on in several thin layers over low heat, and it is done when the surface turns sticky and glossy.

Prep 15min Cook 8min 2 servings

Steamed Medium

Korean Braised Pollock (Frozen Pollock with Radish in Spicy Sauce)

This cold-weather braise calls for frozen pollock on purpose, not fresh. Freezing and thawing firms up the flesh and leaves it slightly spongy, and the pieces hold together through a long simmer in the spicy broth.

Prep 20min Cook 30min 4 servings

Kimchi Easy

Korean Dried Radish Soy Pickles

Drying concentrates the radish's sweetness, and the rehydrated strips keep a chew that sets them apart from fresh radish pickles, as long as the soak in lukewarm water stops at 20 minutes, when the centers bend but before they turn floppy. The chili flakes are stirred into the brine after it has cooled completely, so the color spreads evenly through the jar.

Prep 30min Cook 8min 4 servings

Noodles Easy

Korean Kimchi Bulgogi Udon

Tangy kimchi and sweet soy-marinated beef cling to thick udon in a saucy, soup-free stir-fry. Searing the beef undisturbed over high heat builds flavor. Frying the kimchi until red oil pools in the pan, before any sauce goes in, keeps the seasoning concentrated. The fat, round noodles hold the sauce well, making a filling one-plate meal.

Prep 15min Cook 12min 2 servings

Asian Medium

Chinese Red-Braised Fish (Hong Shao Yu)

The white fish is pan-fried until golden, then braised in soy sauce, sugar, ginger, green onion, and cooking wine until the sauce turns glossy. The sauce is poured in around the edge of the pan, not over the fish, to keep the seared crust from lifting off.

Prep 20min Cook 25min 4 servings

Side dishes Easy

Ssukgat Namul Muchim

The longer crown daisy sits in boiling water, the more of its scent it loses. About 20 seconds is enough before it moves to an ice bath. The thick base stays tough even after blanching, and two or three centimeters are cut off beforehand.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 8min Cook 2min 4 servings

Rice Medium

Seafood Fried Rice

Shrimp, squid and mussel meat hit the hot pan first, followed by carrot, egg and cold rice in turn. Soy sauce and oyster sauce are measured in teaspoons, enough to season without covering the seafood. Sesame oil goes in only after the heat is off, for its aroma.

Prep 15min Cook 10min 2 servings

Stir-fry Easy

Korean Crumbled Tofu Stir-fry

Pressed dry and broken up by hand into a mix of large curds and fine crumbs, the tofu is cooked over high heat with only occasional turning until the edges turn lightly golden and the crumbles are loose and fluffy. Seasoned simply with soy sauce and sesame oil, it works spooned over rice or packed in a lunch box, since there is no sauce to leak.

🏠 Everyday 🍱 Lunchbox

Prep 12min Cook 10min 2 servings

Street food Easy

Korean Tteok Kkochi Yangnyeom Gui (Grilled Rice Cake Skewers)

Equal parts gochujang, ketchup, and oligosaccharide syrup, brushed on in two thin coats, give these grilled skewers their glossy red finish. Hard garae-tteok soaks in warm water for only 5 minutes, since longer soaking makes it crack on the skewer. Sesame seeds go on at the end, and cheese powder is an option.

Prep 15min Cook 14min 4 servings

Grilled Easy

Hwangtae-po-gui (Korean Grilled Freeze-Dried Pollock)

Pollock dried through a winter of freezing and thawing puffs up into hwangtae, softer and chewier than most dried fish. The strips get a thin coat of gochujang, soy sauce and syrup and only a minute or two per side over medium-low heat. Tear them apart while warm for makgeolli or soju, with mayonnaise for dipping if you like.

⚡ 20-Minute Recipes 🍺 Bar Snacks

Prep 10min Cook 8min 2 servings

Steamed Easy

Korean Braised Tofu and Mushrooms

The oyster mushrooms are torn by hand into thick strips along the grain, and they stay chewy even after the braise. The sauce starts from plain water rather than stock; the mushrooms give it all the savoriness it needs.

Prep 15min Cook 18min 3 servings

Kimchi Easy

Korean Pickled Alpine Leek Leaves

Brine poured after only three minutes off the boil lightly blanches the surface of the alpine leek leaves, keeping them bright green while the inside stays raw and garlicky. With soy sauce and vinegar at equal volumes, neither salt nor sourness dominates once the leaves soak through. Each leaf is washed front and back and dried flat, since grit left on a single one turns the whole jar bitter. The finished leaves are mostly used to wrap grilled meat.

Prep 18min Cook 10min 4 servings

Noodles Easy

Kimchi Butter Udon (Tangy Kimchi Stir-Fried in Butter)

With butter mellowing kimchi's sourness and adding a rich, nutty aroma, a splash of soy sauce is all the udon needs. The sharp tang softens once the kimchi, spread out in the pan, cooks down its juices until the edges darken. A soft-boiled egg on top breaks into a creamy sauce, with crumbled seaweed and chives for fragrance, and the whole dish comes together in about 12 minutes.

Prep 10min Cook 12min 2 servings

Asian Hard

Hongshao Rou with Shaoxing Wine

Sugar melted to a deep caramel coats chunks of pork belly before soy sauce, dark soy, Shaoxing wine, ginger, and scallion go in for a slow, quiet braise. At the end the reduced sauce clings to the pieces as a thin reddish-brown glaze rather than leaving them in broth. The caramel is the moment that decides the dish: a few seconds too long and the whole sauce turns bitter.

Prep 20min Cook 60min 4 servings

Side dishes Easy

Yeondubu Yangnyeom

Too fragile to slice, silken tofu goes onto a flat plate as a whole block with the dressing poured over the top. Out of the package, it rests briefly on a paper towel to shed surface water before moving to the plate. The dressing is soy sauce with chili flakes, garlic, green onion, and sesame oil, and the tofu is served either cold or warmed for a minute in the microwave.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 5min Cook 2min 2 servings

Rice Medium

Hainanese Chicken Rice (Poached Chicken on Fragrant Rice)

One pot does double duty: the water that poaches the chicken thighs becomes the cooking liquid for the rice. The heat stays low enough that only small bubbles rise at the edge, because a rolling boil splits and dries the meat.

Prep 20min Cook 45min 4 servings