877 recipes. Page 2 of 37
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Perilla seed powder has a heavier nuttiness than sesame with a slightly bitter finish, and in this jeon its aroma actually gets stronger once the pancake cools. Before they meet the batter, the oyster and shiitake mushrooms spend a minute in a dry pan to drive off their water. Soy sauce in the batter means it is seasoned enough to eat without a dipping sauce.
Tang usually signals soup, but there is little broth here: it cooks down until the red sauce clings, glossy, to the chicken and potatoes. The big potato chunks, still holding their shape, get spooned onto rice along with the sauce.
Unlike agujjim, the gochujang-heavy steamed monkfish, this one simmers down in a soy-based broth, where salt and sweetness come before heat. As the liquid reduces, the monkfish and radish take on an amber gloss, and that sauce gets spooned over rice.
Coastal hog fennel keeps its sharp, slightly bitter fragrance even under soy brine, which makes this pickle stand out among milder side dishes. A blanch of exactly 15 seconds sets the aroma, and a cold rinse right after holds the crunch. A longer blanch strips the scent first. Squeeze the herb hard before it goes into the jar, or its water thins the brine. After 2 to 3 days of chilling, the bitterness and the soy seasoning even out, and small portions go alongside rice.
Minced pork, crumbled fine, clings to thin glass noodles as they soak up a reduced doubanjiang broth, and those bits of meat on the strands give the dish its name. The liquid cooks down almost completely, so the result is moist and glossy rather than soupy. Glass noodles go in still slightly firm and finish cooking in the pan, absorbing the sauce without breaking.
Chicken thighs marinated in gochujang, chili flakes, and soy sauce are stir-fried with cabbage and onion like dakgalbi, Korea's spicy chicken stir-fry, then simmered in cream into a pink, gently spicy sauce. The cabbage and onion hit the pan before the chicken to draw out their sweetness. Thigh meat is used because it suits the cream sauce. Sauce fills the thick rigatoni tubes and gives each bite both heat and richness. Mozzarella melted in at the end stretches like the cheese on cheese dakgalbi. The final seasoning waits until the sauce is done because gochujang brands differ in saltiness.
Chia seeds soaked in lemon juice and water swell into soft, jelly-coated beads that pop gently through a yuja citrus dressing. Silken tofu gets no seasoning of its own and relies on the dressing's tangy sweetness and touch of soy, which means each spoonful should hold both tofu and dressing. Left in the fridge for about 30 minutes after mixing, the chia dressing turns noticeably chewier.
Soy sauce, garlic, olive oil, and a dried herb blend coat these drumsticks, roasting into a salty, aromatic glaze on the skin. The last 10 minutes at 220°C turn the skin thin and crisp.
Pig trotters simmer here until the bones slip out and the broth sets to a jelly once cold. The Okinawan method first blanches them in water spiked with awamori, the island's rice spirit, to strip away odor and excess fat, then adds kombu and daikon radish for the long simmer. Seasoning stays light, just salt and a little soy sauce, and the broth tastes clean. The dish carries on Ryukyu pork cookery, which used every part of the animal and passed from the royal court into ordinary homes.
It's fried twice, exactly like Korean sweet-and-sour pork, but with oyster mushrooms torn along the grain in place of the meat. The sweet-sour soy sauce comes on the side, so everyone decides for themselves whether to pour it over or dip.
The rice is cooked in the broth from simmering clams with kelp, so every grain tastes of the shellfish. The picked clam meat goes on top after the heat is off and warms through as the rice rests, and each bowl is mixed with a sauce of soy and sesame oil. Water poured over the crust at the bottom of the pot turns it into sungnyung, a toasted rice drink.
Between the slightly bitter bangpung namul, a spring green also called sea breeze herb, and the sweetness of shrimp seasoned with mirin, the dish needs little more than a tablespoon of soy sauce. The spring leaves are thin, so they go in last with the soy and come off the heat while still bright green.
Instead of broth, these small boiled dumplings get a tangy dressing of soy sauce, vinegar and chili oil that clings to their thin wrappers. Mini dumplings tear easily, so the sauce is spooned on top and the dumplings are turned gently rather than tossed.
Boiled rice-flour dumplings go onto skewers and roll around a dry pan until they pick up pale brown spots, then get a glossy coat of soy sauce and sugar thickened with cornstarch. Sweet and salty arrive in the same bite, and under the toasted surface the dumplings stay springy. They firm up as they cool, so the glaze goes on just before serving, while they are still warm.
Kecap manis, Indonesia's sweet soy sauce, turns into dark glossy patches and light char once the chicken thighs meet high grill heat. Because the chicken first cooks gently in its marinade, the grill only has to color the surface, and the sugary sauce spends little time over the flame.
Buckwheat dough rolled between the palms into thin strands shaped like little loach fish cooks gently in a dashi full of vegetables. Bound with egg and hot water, the dough should be as soft as an earlobe without sticking badly to the hands. Burdock, carrot, kabocha, napa cabbage, shiitake and chikuwa fish cake share the pot, which holds far more than a plain flour-dumpling soup.
Ground mung bean batter, mixed with kimchi, bean sprouts and pork, is fried in small rounds the way market stalls do it, with no holding back on the oil. Well-fermented kimchi gives it a sour edge, and it is dipped in soy sauce cut with vinegar.
It also goes by dak bokkeumtang, and although the name ends in tang, meaning soup, it is reduced for about 25 minutes until the sauce clings to the chicken. The chicken pieces are blanched for three minutes and rinsed of bone fragments before they go into the pot. Sugar in the sauce makes the sweetness as clear as the heat.
Pollock roe and milt are braised together in a chili and soy sauce. They come from the same fish but cook in opposite directions: the roe firms up, each tiny egg popping under the teeth, while the milt turns soft as custard and breaks into tender curds. In east coast port towns, where fresh roe is easy to find during the pollock's winter spawning season, it has long been a winter dish.
A day after the beet and onion go into the soy and vinegar brine, the liquid itself has turned deep purple and the salty and sour notes have settled in. It is a fridge pickle, so use a clean utensil each time you take some out.
With grated fresh apple handling part of the sweetness and apple cider vinegar bringing the tang, the gochujang sauce tastes lighter and fresher. It is not fruit-sweetened alone, though: oligosaccharide syrup goes in too. Thirty minutes in the fridge takes the raw edge off the gochujang and lets the apple's acidity settle into it. Half a boiled egg on top turns the thin somyeon noodles into an easy light meal.
The soy sauce and pear marinade of galbijjim, Korea's braised short ribs, goes into a thick ragu made from short rib meat cut into small dice instead of being braised on the bone. Between the layers, béchamel and mozzarella soften the sweet and salty soy flavor, and the Parmesan on top browns in the oven. It rests for 10 minutes before cutting, because slices taken straight from the oven slump before the layers set.
Deodeok, a Korean mountain root, has an earthy smell and a gentle bitterness, and orange segments and arugula answer it with acidity and a peppery bitterness. The root is pounded and seared in the same pan as the chicken tenders, glazed with soy sauce, and a light dressing of lemon juice, soy sauce, olive oil and honey lands somewhere between Korean and Italian.
A teaspoon of vinegar in the soy marinade makes the salt less sharp and the chicken skin taste less greasy. The shine comes from using sugar and oligosaccharide syrup together, and the last coat of sauce brushed on near the end bubbles in the oven until it sets into a thin lacquer. The thickest wing, not the glossy skin, decides when the tray comes out, because the meat by the bone cooks last. Sesame oil and toasted seeds go on after baking, while the wings are still hot.