Recipes with soy sauce

877 recipes. Page 5 of 37

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Korean BBQ Beef

Grated Korean pear does two jobs in this marinade: its enzymes soften the thin slices of sirloin, and its sugars meet the soy sauce to form the sweet, salty gloss that bulgogi is recognized by. Whether that gloss forms depends on the pan. When all the beef goes into the pan at once, the temperature drops and the meat stews in its own liquid, turning gray and chewy instead of browning at the edges. Onion and scallion marinate alongside the beef and soak up the same seasoning. Spoon it over rice or wrap it in lettuce.

Prep 20min Cook 15min 4 servings

Soups Medium

Korean Spicy Chicken Soup

A whole chicken is simmered, its cooking water kept as the stock, and the meat shredded and tossed in chili oil with bracken and bean sprouts before going back in. It is yukgaejang, the spicy beef soup, built from a single chicken, so the broth and everything in it come from one pot.

🏠 Everyday

Prep 20min Cook 60min 4 servings

Pancakes Easy

Korean Crispy Potato Pancake

Grated raw potato is squeezed, and the liquid sits for at least 10 minutes until white starch settles at the bottom; that sediment goes back into the pulp to make the batter. Spread as thin as possible, the edges shatter like glass while the middle stays chewy. The dipping sauce is soy sauce with vinegar and minced cheongyang chili.

Prep 15min Cook 12min 2 servings

Stews Medium

Korean Spicy Fish Stew (Mackerel in Chili-Radish Broth)

Mackerel or beltfish both work for this spicy fish stew. The radish gets a five-minute head start, then the fish pieces are laid in a single layer and simmered with the lid slightly open to let the fishy steam escape.

Prep 15min Cook 20min 2 servings

Steamed Medium

Korean Andong Braised Chicken

The dish is done when the glass noodles have drunk up the soy braising liquid and turned glossy brown; they go in only for the last five minutes, since added early they soak up all the sauce and go limp. Its current form is said to have settled in Andong's old market in the 1980s, though chicken braised in soy sauce in Gyeongsang Province goes back much further.

Prep 25min Cook 45min 4 servings

Kimchi Easy

Korean Pickled Bok Choy (Soy Vinegar Chili Brine)

Thick white bok choy stems stay crunchy while the green leaves soak up the brine and soften, so one piece holds two textures. Cheongyang chilies are sliced with their seeds and layered through the jar, leaving a clean, lingering heat in every stem. The ginger comes out after a 2-minute rest so its scent stays faint. Well-drained heads keep the brine clear, and turning them once after two days evens out the seasoning.

Prep 20min Cook 8min 4 servings

Noodles Easy

Korean Spicy Mixed Wheat Noodles

Gochujang heat, the sweetness of maesil plum syrup, and a sharp hit of vinegar land together in each mouthful of these cold somyeon noodles. A thorough cold-water rinse strips off surface starch, so the thin wheat noodles turn bouncy and the sauce coats them evenly instead of clumping. Torn lettuce and cucumber strips bring crunch, and the little moisture they release loosens the thick sauce just enough.

Prep 15min Cook 7min 2 servings

Salads Easy

Edamame Avocado Salad

Plump, springy edamame and soft, creamy avocado make the main contrast in the bowl. A dressing of soy sauce, lime juice and sesame oil gives it a light, salty-tart Asian profile, and cucumber and cherry tomatoes add crunch and juice. The only cooking is a few minutes of blanching the beans. Cool them completely before mixing; warm beans turn the avocado mushy. The avocado gets a little lime juice the moment it is cut to slow browning, and the finished salad has a better texture served cold.

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Prep 12min Cook 5min 2 servings

Asian Hard

Japanese Braised Pork Belly with Boiled Eggs

Thick blocks of pork belly are simmered twice: first in plain water with ginger and scallion until the fat layer turns soft, then in a fresh soy sauce, mirin and sugar glaze that leaves a glossy brown film on the surface. Splitting the work this way lets the meat go tender before the seasoning has a chance to reduce too far. Boiled eggs cook in the glaze alongside the pork and come out stained brown, seasoned through the white.

Prep 20min Cook 90min 4 servings

Side dishes Easy

Cheongpo Muk Muchim

White, slippery mung bean jelly is mixed with strips of cucumber and carrot in a tangy soy and vinegar dressing. The thin jelly breaks if stirred, so it is lifted from the bottom with chopsticks about six times and no more.

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Prep 15min Cook 2min 4 servings

Rice Easy

Cabbage Mochi (Soy-Braised Cabbage with Rice Cakes)

Soft rice cakes are folded through cabbage that has simmered in sake, mirin, soy sauce, and kombu noodle sauce until the ribs turn tender, leaving a salty, lightly sweet glaze on every piece. The dish belongs to the Ose district of Koriyama in Fukushima, where farm households grew their own rice and cabbage and made it year-round as a meal or a filling snack.

Prep 10min Cook 15min 2 servings

Stir-fry Easy

Korean Soy-Glazed Mushroom Stir-Fry

Five ingredients: oyster mushrooms, shiitake, butter, soy sauce and garlic. The garlic flavors the butter, the mushrooms fry in it, and soy sauce poured around the rim of the pan catches and reduces into a salty, faintly sweet film on each piece. A last bit of butter melted in over low heat gives it a gloss before it goes over rice.

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Prep 10min Cook 10min 2 servings

Street food Easy

Korean Dubu Kimchi Kkochi (Tofu Kimchi Skewers)

Pan-fried tofu and sour kimchi stir-fried with ground pork take turns on a skewer, turning the classic tofu-and-kimchi plate into something you hold in one hand. Leaving the tofu untouched until its underside sets gives it a crust strong enough to survive the skewer.

Prep 15min Cook 10min 2 servings

Grilled Hard

Gobo Maki (Burdock Wrapped in Eso Fish Skin)

In Hagi, Yamaguchi, the skin of eso (lizardfish) left over from making grilled fish cakes was saved rather than thrown away, marinated in sweet soy and wrapped around burdock root. The rolls appeared at festivals, for guests and in cherry-blossom picnic boxes, and what sets them apart is that they use the skin, not a paste of the flesh. The skin needs a night in the marinade, which means starting the day before. Sliced, each round shows burdock at the center ringed by layers of dark, glazed skin.

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Prep 25min Cook 20min 1 serving

Soups Easy

Korean Acorn Jelly Cold Broth Bowl

Acorn jelly tastes of little beyond a faint astringency, and the flavor of this bowl comes from the sweet-sour chilled broth and chopped kimchi. The jelly is cut into sturdy sticks, topped with cucumber strips, and brought to the table the moment the cold broth is poured over.

🏠 Everyday

Prep 20min Cook 10min 2 servings

Pancakes Easy

Korean Egg Dumpling Pancakes

The egg itself replaces the dumpling wrapper, setting around a filling of cabbage, scallion and glass noodles in palm-sized rounds. It follows the flat egg mandu sold as a market snack, and no flour goes into it at all. The noodles are cut short to make flipping easier.

Prep 12min Cook 10min 2 servings

Steamed Medium

Korean Steamed Napa Cabbage Rolls

Blanched napa cabbage leaves are rolled around a filling of minced pork and mashed tofu, then steamed. The filling needs two or three minutes of kneading to turn sticky, or the rolls come undone in the pot, and each roll sits seam-side down. Stir a little starch into the leftover cooking liquid and it becomes a sauce to go with them.

Prep 30min Cook 22min 4 servings

Kimchi Easy

Korean Aster Leaf Soy Pickle

Ten seconds in boiling water is all the aster leaves get, just enough to relax the tough stems while their sharp, faintly bitter mountain-herb scent survives into the jar. Sliced garlic and one dried chili sit between the layers, so the soy-vinegar brine picks up a quiet bite rather than real heat. In Korea this is a spring side dish: lay a leaf over a spoonful of rice, or chop it fine and tuck it into a rice ball.

Prep 16min Cook 10min 4 servings

Noodles Easy

Bihun Goreng (Indonesian Stir-Fried Rice Vermicelli with Sweet Soy)

Kecap manis, Indonesia's thick sweet soy sauce, caramelizes against the hot wok and wraps the thin rice vermicelli in a dark, sticky coat. Sambal fried in the oil first puts heat underneath that sweetness, and chicken, cabbage and carrot are tossed in quickly so the vegetables keep some crunch. Street stalls and warung across Indonesia and Malaysia cook it from early morning until late at night.

Prep 20min Cook 12min 2 servings

Salads Easy

Gado-Gado (Indonesian Peanut Salad)

The name means 'mixed' in Javanese, and that is how gado-gado is eaten across Indonesia: blanched cabbage and bean sprouts, boiled potato, seared tofu and halved eggs, all stirred into a thick peanut sauce. Street vendors pound roasted peanuts in a mortar; this version shortcuts with peanut butter loosened with soy sauce, palm sugar and lime juice, which still lands nutty, sweet and tart at once. With potato, tofu and eggs on the plate, it eats like a full meal rather than a side.

🥗 Lighter Meals

Prep 20min Cook 10min 2 servings

Asian Easy

Cantonese Steamed Fish

When the white fish comes out of the steamer, a heap of shredded scallion and ginger goes on top and oil heated until it shimmers is poured over it so the aromatics sizzle. In Cantonese cooking the fish is usually steamed whole; this version uses a fillet, which is easier to handle at home.

Prep 15min Cook 12min 2 servings

Side dishes Easy

Dallae Muchim

Both the small bulbs and the leaves of dallae, a Korean wild chive, go in raw, tossed in soy sauce, vinegar, gochugaru and sesame oil. Cleaning takes the longest: soil hides between the bulbs, and the dark core and loose outer skin have to come off.

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Prep 10min 0 4 servings

Rice Medium

Century Egg and Pork Congee

Rice simmered low until the grains all but vanish forms a smooth base for cubes of century egg, whose white has set into amber jelly and whose yolk has turned creamy and dark green. The egg, a duck egg cured for weeks in clay, ash, and salt, brings a dense, faintly sulfurous richness that stands out against the plain porridge.

Prep 15min Cook 50min 2 servings

Stir-fry Easy

Korean Soy Bulgogi with Mushrooms

The beef sits in a pear juice and soy marinade for 10 minutes, then shiitake, king oyster mushrooms and onion are tossed into the same bowl before anything hits the heat. With everything going in at once, a small pan is better worked in two batches. Apple juice can stand in for the pear juice if the sugar is cut back a little.

🏠 Everyday

Prep 18min Cook 12min 4 servings