877 recipes. Page 4 of 37
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Instead of a spatula, the pot itself does the stirring: you shake it so the baby potatoes roll through the reducing soy sauce, which keeps the skins on and the glaze even and dark. Cooled and kept in the fridge, they take the seasoning all the way through and last close to a week.
Celery's raw sharpness puts some people off, but a soy pickle softens it into a cool, herbal crunch. Pulling the tough strings off the stalks and blanching for thirty seconds takes away the grassy edge while keeping the scent. Skin-on lemon slices and whole garlic cloves sit between the pieces, adding citrus and a mild bite. It is ready cold from the second day and tastes fuller after four to five days.
Shiitake carries the chew in this meatless japchae, cut into long thin strips alongside the onion and carrot. The seasoning is split: half dresses the sauteed vegetables, and the rest is stir-fried with the boiled noodles so they take on flavor of their own.
Chicken thigh marinated for 10 minutes in soy sauce, honey, and garlic darkens into a sticky glaze as the sugars catch in a hot pan. Left untouched for the first minute, the pieces color properly. Tomato passata cuts through that sweet-salty coating, and garlic shows up twice, in the marinade and again in the sauce. Thigh stays juicy under high heat where breast would dry out. Since soy already brings plenty of salt, the Parmesan is grated in last, to taste.
Pressed for 20 minutes and seared until golden on each side, the tofu goes onto the salad still warm, a crisp-edged contrast to cool baby greens, cucumber and cherry tomatoes. The soy sauce, lemon and sesame oil dressing brings enough salt and acidity that the tofu itself needs no separate seasoning. Only the vegetables get dressed, with the tofu sitting on top so its browned surface stays dry until the first bite.
Thin beef and thick onion rings are tossed in a salty, tangy sauce of soy sauce and lime juice, a regular weeknight dish with rice in Filipino homes. It is the Philippine version of Spanish bistec, and there calamansi is squeezed in where wine or vinegar would go; lime takes its place in this recipe. The onions cook only until translucent with lightly browned edges and keep some crunch.
Chamnamul pairs soft leaves with crisp stems, and the whole method aims to keep both after blanching. Cut to 5 cm, a stem and its leaves come up together in one pinch of chopsticks, and the dish goes to the table at room temperature while the stems still snap.
Boiled pork and bossam kimchi left over from a bossam meal get a second life here, stir-fried with onion in a gochujang sauce and spooned over rice. The kimchi is chopped coarsely with its stuffing still in it.
King oyster mushrooms are torn lengthwise by hand, so their fibrous grain stays intact. They are seared in a dry pan first to drive off moisture, which is why the soy sauce clings as a dark glaze instead of turning watery.
Part of the gochujang sauce is set aside the moment it is mixed. The rest marinates the chicken thigh, while the reserved portion never touches raw meat and goes on as a final glaze near the end of grilling. Each skewer holds two or three pieces of chicken for every piece of green onion, and they cook until the edges just char.
Made as a drinking snack, these mushrooms get nothing more than butter, garlic, a splash of soy sauce and some pepper. Crowd them in the pan and they sit in their own water and end up tasting boiled, so a small pan means cooking in two batches.
Takasaki zakuni looks like kenchin-jiru, but the vegetables are never fried; soaked dried squid and its soaking liquid supply the savory depth instead. In Gunma it appears at New Year, Setsubun, Ebisu-ko, and household festivals, and one story says oil was left out of wedding versions so the couple would not separate like oil and water.
Eggplant cut into 7 mm rounds steams in its own moisture while the egg coating sets, and the inside turns soft as custard. At Chuseok many families fry these alongside zucchini jeon for the ancestral table.
Octopus (nakji), beef small intestine (gopchang), and shrimp (saeu) give this Busan-style hot pot both its name and three distinct chews under one spicy sauce. With only 200ml of stock, it cooks down to a thick, saucy stew rather than a soup, and once the glass noodles have soaked up the seasoning it is meant to be spooned over rice.
This bulgogi never goes over a flame. It simmers down in its marinade in a wide pan and comes to the table still juicy, with about half the liquid left. Soy sauce is the only seasoning, no gochujang or doenjang, in the inland North Gyeongsang manner, and in Andong it has long been set out in its pan at ancestral rites and family gatherings for everyone to serve themselves.
Firm Korean melon, sliced into thin half-moons, keeps a cool sweetness under the salty, tangy soy brine. Fully ripe melon goes soft in the jar, so hard fruit is the one to buy.
Wide ribbons of hand-stretched dough, slapped against the counter as they lengthen, come to the bowl with chili flakes and garlic piled in the middle. Oil heated to just short of smoking is poured over that pile, cooking the garlic and chili on contact, while soy sauce and vinegar underneath turn it into a sharp, savory dressing. With all-purpose flour, resting does more of the work than kneading, and a strip that shrinks back or tears needs more time under cover, not a harder pull. The broad, thin ribbons get stirred the moment they hit the boiling water, before they can stick to each other.
Ground beef is first browned with soy sauce and sugar for the sweet-savory taste of tteokgalbi, Korean grilled short-rib patties, before tomato puree and gochujang are added and simmered. Gochujang, a fermented chili paste, adds savory depth rather than just heat and sets the sauce apart from a standard meat sauce. Pulled from the water two minutes early, the ziti finish in the 200-degree oven without going soft. Gochujang brands differ in saltiness, and the sauce is tasted only after it has reduced.
Firm tofu is seared in a dry pan until golden, then dressed with yuja-cheong, a Korean citron marmalade, mixed with soy sauce, vinegar and olive oil. The citron peel gives a faint bitterness and a fragrance that soy sauce alone never brings to plain tofu. Yuja has been grown on Korea's southern coast, around Goheung and Namhae, since the Joseon era. Tofu that still holds water thins the dressing and mutes that fragrance. Thinly sliced onion and baby greens add crunch on top. Serve it within 2 hours, while the tofu still holds its firm shape.
Two calls decide this braise: how far the daikon is cooked before it meets the fish, and when you stop. Parboil the daikon until the edges turn translucent so the centers are already softening; that way the yellowtail isn't left simmering until it dries out while the daikon catches up. Scald the fish with hot water until the surface turns pale, pat it dry, and spoon the braising liquid over the skin as it cooks so it doesn't dry. Turn off the heat when the thickest piece reaches at least 63°C in the center, a chopstick slides into the daikon, and the liquid has cooked down by about half.
Cheonggak, a branching green seaweed, gets just ten seconds in boiling water: enough to turn it a deep green while keeping its crunchy, almost cartilage-like bite. It's dressed with plenty of vinegar and eaten right away.
Thin slices of pork shoulder and onion cook in a gingery soy sauce and go over rice. The pan comes off the heat while a little sauce still pools at the bottom, and that sauce is spooned over the rice.
Shiitake, enoki and oyster mushrooms share one pan, and each keeps its own texture: chewy, threadlike and thick. The first wave of liquid they release has to evaporate over high heat, and the ground perilla seed waits until the mushroom edges look slightly dry. Added any sooner, it turns into a damp paste instead of clinging.
Chicken hearts are springy to bite and taste nuttier the longer you chew. Trimming off the vessels and soaking them in milk takes care of the organ smell. Three or four go on each skewer with a soy and gochujang glaze, and they come off the heat as soon as the cut center turns from pink to grey, before they toughen.