Recipes with vinegar

262 recipes. Page 2 of 11

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Korean Coastal Herb Pickle

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.

Prep 18min Cook 10min 4 servings

Noodles Hard

Biang Biang Mian (Xi'an Hand-Pulled Belt Noodles with Chili Oil)

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.

Prep 65min Cook 15min 2 servings

Salads Easy

Akadatsu no Subute

Red taro stems (akadatsu) are blanched and steeped in vinegar and mirin, and as they chill the red color spreads evenly through the whole batch. Every strip of outer skin and tough fiber is peeled from top to bottom and the stems are rubbed with salt, or they stay stringy and taste acrid even after dressing. The stems bend but keep a light crunch at the center. That crunch depends on boiling the vinegar mixture to drive off the mirin's alcohol and then letting it cool completely; poured on hot, it keeps cooking the stems. With about twice as much vinegar as mirin, the dish tastes clearly sour before it tastes sweet.

🥗 Lighter Meals

Prep 25min Cook 8min 4 servings

Western Easy

Korean Soy-Glazed Chicken Wings

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.

Prep 20min Cook 30min 4 servings

Asian Easy

Chicken Adobo (Filipino Vinegar Soy Braised Chicken)

Soy sauce and cane vinegar reduce together into a dark, tangy sauce scented with garlic, bay leaves, and whole peppercorns, and the chicken thighs braise right in it. In the Philippines some cooks braise first and fry afterward, but this version sears the skin side at the start to render fat and build color. The vinegar goes in without stirring and is brought to a hard boil first, which drives off its sharpest smell.

Prep 15min Cook 35min 4 servings

Side dishes Easy

Broccoli Doenjang Muchim

Peeled and sliced thin, the broccoli stem cooks in the same 1 minute 30 seconds as the florets and goes into the bowl with them, leaving nothing from the head to waste. Pull the broccoli while it is still bright and firm, because overcooked florets break apart as soon as the dressing is folded in.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 5min 4 servings

Rice Medium

Korean Ssamjang Hwe Deopbap

Instead of the usual cho-gochujang, this raw fish bowl is dressed with ssamjang loosened with vinegar and sesame oil, and the taste leans toward savory fermented soybean rather than sweet heat. The vegetables are not dressed ahead, and the bowl gets only two or three turns when it is mixed.

Prep 20min Cook 5min 2 servings

Stir-fry Medium

Japanese-Style Chili Shrimp (Ebi Chili)

Ketchup, chili sauce and a splash of vinegar make a sauce that leans sweet and tangy rather than hot. Shallow-frying the shrimp in a starch coat, rather than deep-frying them, leaves a coating that turns silky in the sauce while the meat stays springy.

🏠 Everyday

Prep 20min Cook 12min 2 servings

Street food Medium

Korean Gaji Twigim Bites (Crispy Eggplant Bites)

The batter is mixed with cold sparkling water instead of plain water, plus a little gochugaru. It gets only a light stir so the bubbles survive and is used right away, and the eggplant is salted ahead to draw out water. Once fried, the eggplant inside turns creamy.

Prep 15min Cook 12min 2 servings

Grilled Easy

Korean Grilled Gizzard Shad

This is autumn gizzard shad, the fish whose grilling smell, as the Korean saying goes, could bring a runaway daughter-in-law back home. It is full of fine bones; scored every 0.5 cm on both sides, it grills soft enough to eat bones and all. The dip is minced ginger and cheongyang chili in soy sauce and vinegar.

Prep 15min Cook 12min 2 servings

Soups Medium

Korean Cold Vinegar Mustard Chicken Soup

The water the chicken was poached in is chilled right through, sharpened with vinegar and hot mustard, and poured over shredded breast meat and julienned cucumber. Lukewarm, the mustard and the vinegar both go flat, so keep it in the fridge until the moment you serve it.

🏠 Everyday

Prep 35min Cook 40min 4 servings

Pancakes Easy

Korean Eggplant Pancakes (Egg-Battered Pan-Fried Eggplant)

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.

Prep 12min Cook 10min 2 servings

Steamed Easy

Korean Steamed Oysters

Steamed in the shell, oysters keep the briny liquor that pools around the meat, so they taste of the sea with no added salt. It is a quick way to cook winter oysters from start to finish, and a dip of soy sauce, vinegar and chili flakes puts a sour edge over the salt.

Prep 15min Cook 12min 2 servings

Kimchi Easy

Korean Beet Radish Pickle

Cubes of white radish take on the beet's color and, after about a day, turn an even pink all the way through. More beet means a deeper color and a sweeter pickle.

Prep 18min Cook 10min 4 servings

Noodles Easy

Bibim Dangmyeon (Spicy Glass Noodles)

With only gochujang, vinegar and sugar in the dressing, this bunsik-shop noodle dish lives on the texture of the noodles. A thorough cold rinse is what makes sweet potato glass noodles springy, because any warmth left after draining keeps them softening until they stick into a clump. The dressing keeps in the fridge, but the noodles should meet it only just before eating, or they soak it up and turn soft.

⚡ 20-Minute Recipes

Prep 15min Cook 5min 2 servings

Salads Medium

Pork Bossam Apple Mustard Salad

Leftover bossam, Korean boiled pork, gets a second life tossed with cabbage, perilla leaves, cucumber, and apple. Instead of Korean hot mustard, the dressing uses whole-grain mustard and vinegar, which keeps the heat gentle and lets the seeds give a little pop. Apple sweetness and the minty, herbal note of perilla lighten the fatty pork, and the cabbage stays crisp when the salad goes to the table right away.

🥗 Lighter Meals

Prep 22min Cook 8min 4 servings

Western Hard

Eggs Benedict

A runny poached yolk spills into warm hollandaise and soaks the toasted English muffin underneath, with crisp bacon or ham in between. The sauce is the delicate part. Melted butter is poured as a thin stream over a gentle double boiler; pour too fast and the emulsion splits. If it starts to separate, a teaspoon of cold water whisked in brings it back. The poaching water should only show small bubbles, never a hard boil.

Prep 15min Cook 15min 2 servings

Asian Easy

Ego Seaweed Jelly

Egokusa seaweed, simmered and stirred until it melts into a thick, spitting paste, sets in a square tray as this jelly from Nishi-Aizu and Kitakata in Fukushima. A little vinegar helps the fibers break down, and the seaweed alone firms it with no added gelatin or agar. Slices go into mustard soy sauce, and the dish traditionally appears at memorials, Obon, New Year, and other gatherings.

Prep 20min Cook 30min 4 servings

Side dishes Easy

Buchu Muchim

No heat touches the garlic chives: they are simply tossed with soy sauce, vinegar and gochugaru. Pressing or squeezing draws water out of the stems, so the tossing is a light lift for no more than 20 seconds, and the dish is served right away or within five minutes.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 12min Cook 3min 2 servings

Rice Medium

Octopus Nigiri Sushi

Cooked octopus is far springier than raw fish, and thick pieces fight the rice instead of sitting on it. Sliced thin and wide with the knife held almost flat, each piece drapes over the sides of the rice and bites through together with it.

Prep 25min Cook 10min 2 servings

Stir-fry Easy

Korean Spicy Whelk Stir-fry

Canned whelk is warmed briefly in a gochujang sauce sharpened with vinegar, then tossed off the heat with raw onion, cucumber and scallion. Unlike the cold whelk salad, the sauce here is warm while the vegetables stay raw and crunchy.

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Prep 15min Cook 8min 2 servings

Street food Medium

Korean Crispy Flat Mandu (Daegu-Style Thin Pan-Fried Dumplings)

Daegu's flat mandu hold less than a spoonful of filling each, so wrapper and filling press into one thin sheet. With only glass noodles, garlic chives, and cabbage inside, they taste light until dipped in soy sauce sharpened with vinegar and chili flakes.

Prep 25min Cook 15min 4 servings

Grilled Medium

Hokkaido Jingisukan Lamb Grill

On the domed jingisukan pan, lamb fat and juices run down the grooves into the bean sprouts, onions and squash ringing the edge. This Hokkaido style skips the marinade and dips the lamb after cooking in a soy-vinegar sauce made with grated apple, pear, garlic and ginger. The fattiest pieces cook first in the center, and their rendered fat coats the grooves so nothing sticks without added oil. Everyone eats as things cook, lifting off meat and vegetables as they are ready, with potatoes and squash taking the longest. Hokkaido began eating lamb when sheep were raised for wool in the Taisho era, and the dish is now cooked at home year-round and outdoors at spring blossom parties and summer barbecues.

Prep 30min Cook 20min 4 servings

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