Recipes with vinegar

262 recipes. Page 11 of 11

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Tofu Sesame Salad (Pan-Seared Tofu with Sesame-Soy Dressing)

Warm, golden cubes of pan-seared tofu land on cold baby greens, and each bite moves between soft tofu and crunchy shredded red cabbage and carrot. Pressing the tofu first, then leaving each side alone until it firms, keeps the cubes from breaking apart. The tablespoon of sesame oil is split between pan and dressing, and only a small part of it goes into the searing. The dressing itself is just soy sauce, sesame oil and vinegar, which keeps the bowl light. Most of it is poured over the tofu rather than the leaves, since tender greens wilt fast once they sit in soy-based liquid.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 12min Cook 6min 2 servings

Kimchi Easy

Salt-Brined Korean Cucumber Pickles

Whole cucumbers sit in a hot salt brine and then age, refrigerated, for at least five days, turning into strongly salted pickles meant to be sliced thin and used a little at a time. Only 2 to 3 mm is trimmed from each end, since deeper cuts let brine rush in and soften the flesh. The slices go into side dishes or chilled Korean soups.

Prep 20min Cook 10min 4 servings

Salads Medium

Salmon Salad (Seared Salmon over Greens with Soy Vinaigrette)

Salmon seared skin side down and broken into large flakes makes the plate eat more like a warm piece of fish with greens than a tossed salad. Searing time depends on thickness and heat, so doneness is judged by the thickest part reaching at least 63°C rather than by the color of the flesh. A soy, vinegar and garlic dressing cuts the oiliness, avocado adds creaminess, and red cabbage with radish sprouts brings crunch and a peppery edge.

🥗 Lighter Meals

Prep 20min Cook 10min 2 servings

Kimchi Easy

Korean Mustard Greens Pickle

Mustard greens keep their sharp, nose-tingling heat even after a vinegar brine, and lemon juice added off the heat lays a fresh citrus note over it. The pickle is ready to eat after 12 hours in the fridge, but thick stems need about a day before the brine reaches their center. Next to fatty grilled meat, the spicy sourness clears the palate.

Prep 12min Cook 6min 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

Kimchi Easy

Korean Bell Pepper Pickles

Red and yellow bell peppers layered with cucumber make a bright jar, and their thick flesh soaks up the soy brine slowly without losing its crunch. Natural sweetness from the peppers balances the salty soy and the vinegar, while whole peppercorns leave a slight spice at the finish. It can be eaten the next day, but two to three days lets the brine reach the center. A jar of peppers alone, without the water-releasing cucumber, keeps two weeks or more chilled. Leftover brine works as a salad dressing.

Prep 15min Cook 10min 2 servings

Salads Easy

Korean Lotus Root Yuzu Salad

Yuzu syrup, sweet and fragrant with citrus peel, coats chewy-crisp lotus root and makes a bright side for rich main dishes. Thickness decides the texture: even 3 mm rounds stay pleasantly chewy after blanching, while slices cut too thin lose their crunch. A quick rinse in cold water right after blanching stops the cooking while the cut faces are just turning translucent. The rinsed slices are then spread out to drain so leftover water does not dilute the dressing. A rest of about 5 minutes and one more toss let the dressing reach the hollow channels. If the yuzu syrup tastes too sweet, a drop more vinegar brings it back into balance, and the dish is chilled before serving.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 14min Cook 6min 4 servings

Kimchi Easy

Korean Pickled Ginger in Soy-Vinegar Brine

Paper-thin slices of ginger are blanched for exactly 30 seconds, long enough to relax the tough fibers and tame the sharp heat. Any longer and the ginger's own fragrance dissolves into the water. Three days of cold storage lets the soy and vinegar soak deep into each slice, turning the raw bite round and mellow, and the thinner the slices are cut along the grain, the sooner that happens. One slice with a spoonful of rice is enough, and beside fatty pork belly or boiled pork it cuts the richness. A hot green chili added to the brine brings a second, brighter kind of heat.

Prep 20min Cook 8min 4 servings

Salads Easy

Yuja Mustard Chicken Naengchae Salad

Sweet citrus from yuja (Korean citron) marmalade and the nose-tingling heat of Korean mustard share one dressing, which coats shredded chicken breast and thin-cut vegetables served cold. The chicken is poached without salt, so all the seasoning comes from the dressing.

🥗 Lighter Meals

Prep 18min Cook 12min 2 servings

Kimchi Easy

Korean Lettuce Kimchi (Quick Leaf Gochugaru Dressed)

Lettuce wilts within minutes of meeting salt, which caps the salting at 10 minutes, and the kimchi is mixed right before the meal, while the leaf edges still hold a little crunch and a gentle bitterness. Leaves left wet after salting dilute the seasoning until it tastes flat, and patting them dry, never wringing, prevents that. Fermented sand lance sauce (kkanari aekjeot) adds savory depth to the mild leaves, vinegar brightens the finish, and sesame seeds give small toasty bites. The leaves slump and release liquid as it sits, so it goes to the table at once. A spoonful of ssamjang, a soybean dipping paste, stirred in makes it earthier.

⚡ 20-Minute Recipes

Prep 20min 0 2 servings

Kimchi Easy

Korean Pickled Radish Wraps

Radish sliced 2 mm thin and soaked in a sweet-sour brine becomes a soft, pliable wrapper for pork belly or fried chicken. Any thicker slice resists rolling and gets sliced again until the pieces match. The brine boils only 30 seconds past the first bubbles at the edge, because longer boiling drives off the vinegar's sharpness, and it is cooled to lukewarm before pouring, since hot brine partly cooks the radish and makes the slices tear when rolled. The wraps are ready after a day, though the sourness and sweetness reach the center by day three. A slice of lemon in the container adds a citrus note, and each bite of fatty meat gets a sharp, clean finish from the wrap.

Prep 1455min Cook 5min 4 servings

Kimchi Easy

Korean Crown Daisy Soy Pickle

Thin lemon slices layered with the crown daisy add a citrus lift to an otherwise plain soy brine. The leaves wilt and take on the soy color after 24 hours of chilling, which makes it a next-day option when a side dish is needed fast.

🏠 Everyday

Prep 15min Cook 10min 4 servings

Kimchi Easy

Korean Cherry Tomato Jangajji

A few fresh basil leaves in the jar give this soy pickle an herbal note that ordinary jangajji does not have. The brine is cooled completely before it is poured over, because peeled cherry tomatoes turn soft under hot liquid. The skins slip off from a shallow cross cut, since a deep cut makes the flesh split open in the boiling water. Once the jar has chilled for a day, the vinegar settles and the tomatoes' own sweetness comes forward, and the texture holds for about a week when refrigerated. Serve them with rice or rich grilled meat, or on cheese and crackers with drinks.

🍺 Bar Snacks

Prep 25min Cook 8min 4 servings

Kimchi Medium

Korean Pickled Taro Stems

With taro stems, the work is in the prep rather than the pickling. Fresh stems are peeled wearing gloves, boiled, then soaked well in cold water before they go into a soy and vinegar brine with garlic and ginger. It is a fridge side dish meant to be eaten within three or four days of making it.

At least 2 days 31 min 4 servings

Kimchi Easy

Korean Soy Pickled Burdock

Burdock browns the moment its cut face meets air. The bowl of vinegar water sits right beside the cutting board, and each stick goes in as soon as it is cut. A brief blanch takes off the raw, earthy edge and leaves the surface just slightly translucent. The soy brine is steeped with kelp, dried chili and peppercorns only briefly so it stays clean rather than bitter, then poured on hot before the jar goes straight into the fridge. Two days later the sticks are seasoned through, and the jar stays in the fridge from then on as a refrigerator pickle, not a shelf-stable preserve.

At least 2 days 13 min 4 servings

Kimchi Hard

Uri no Teppo-Zuke (Chili-Stuffed Soy-Pickled Melon)

A hollowed white melon is packed with green chilies wrapped in shiso leaves, and each slice shows pale melon around a green center. The look of a gun barrel loaded with ammunition gives teppo-zuke, gun pickle, its name. It began as a winter preserve around Narita and Katori in Chiba, became a crisp, spicy side for rice and sake, and is a well-known souvenir near Naritasan Shinshoji Temple. The salted melon first spends two days in water, changed as it goes, to draw out the salt. Reboiling only the marinade and returning it cold each day for several days is how the seasoning reaches the center of the dense melon.

🍺 Bar Snacks

Prep 60min Cook 50min 4 servings

Kimchi Easy

Zuiki Sweet Vinegar Pickle

Blanched taro stalks (zuiki) turn bright and keep a light crunch at the center when they are slipped straight into sweet vinegar. In Niigata this is a summer side dish, made from the leaf stalks of yatsugashira taro harvested from June to September. Both the outer skin and the stringy fibers come off first, and the stalks are weighted under water while soaking so none float. The temperatures run the opposite way from a hot-brine pickle: the brine is cooled ahead of time, while the zuiki is added hot from the pot, which sets the color and texture. Overcooking breaks the fibers down, so they come out as soon as they bend without snapping, and a little grated ginger is spooned on top when served cold.

Prep 45min Cook 8min 4 servings

Kimchi Easy

Korean-Style Cabbage Pickle

Raw cabbage and carrot are packed in unblanched, and the hot sweet-sour brine poured over them is what keeps the crunch a day later. Whole peppercorns give the brine a mild aromatic bite. Served cold beside burgers or tonkatsu, it cuts through fried food the way a sharp slaw does.

Prep 15min Cook 8min 4 servings

Kimchi Easy

Korean Soy Pickled Onions

Thick wedges cut along the grain are what let these onions stay crisp in soy brine for days; thin slices go limp fast. Sliced cheongyang chilies, a hot Korean green pepper, run some heat under the sweet-salty soy. The seasoning evens out after about three days in the fridge.

Prep 15min Cook 12min 4 servings

Kimchi Easy

Korean Lotus Root Jangajji

A splash of vinegar in the blanching water keeps lotus root slices pale and clean, and a quick dunk in cold water right after locks that color in. After thin peeling, each piece is rinsed right through the holes, where soil tends to hide. The soy brine gets bay leaf and black peppercorns and only a short simmer, because reducing it makes the pickle too salty. Even slices cook and season evenly, and shaking off the water keeps the brine from going thin. Poured on hot, the brine runs into every hole, and after two to three days in the fridge the centers are seasoned while the slices still have a crisp, fibrous chew.

🍱 Lunchbox

Prep 25min Cook 12min 4 servings

Kimchi Medium

Korean Lotus Root Kimchi (Crunchy Spiced Root Kimchi)

Starting with sliced lotus root boiled in vinegar water helps remove bitterness while keeping the vegetable pale and crisp. The seasoning combines gochugaru, minced garlic, and anchovy fish sauce with the addition of fresh pear juice. This pear juice provides natural sugars and necessary moisture so the chili paste coats each slice evenly without becoming dry or clumping. Even after the fermentation process begins, the lotus root maintains its signature firm and crunchy texture. Sliced scallions are tossed in to add a fresh aromatic quality that balances the spicy garlic paste. One full day of refrigeration allows the flavors to settle into the flesh before serving. Because the seasoning gets trapped inside the characteristic holes of the root, the paste should remain thick rather than watery to ensure consistent flavor. When left to ferment for a few more days, the developing acidity helps cut through the richness of grilled meats or fried dishes.

At least 1 day 17 min 4 servings

Kimchi Medium

Gunma Yuzu Maki

Thin daikon rounds, dried for a full day in sun and wind, are rolled around fine strips of yuzu peel and left in sweet vinegar until the citrus perfume runs through the jar. Gunma's dry winter, with its karakkaze wind, supported a wide habit of drying konjac, persimmons and daikon, and this pickle grew from that practice. It appears at winter celebrations and can take the place of red-and-white namasu in osechi. Only the thin colored zest of the yuzu is used, with the bitter white pith cut away. Drying makes the slices pliable enough to roll without cracking while keeping a pleasant chew.

Prep 480min Cook 5min 25 servings