Recipes with vinegar

262 recipes. Page 5 of 11

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Mulhoe (Korean Spicy Chilled Raw Fish Soup)

The gochujang and vinegar broth goes into the freezer for about an hour and is poured over the bowl while still slushy. That keeps everything cold to the last spoonful without a pile of ice cubes thinning the seasoning. Raw flatfish sits on shredded pear, cucumber and cabbage, and with nothing here touching heat, the fish should be sold for raw eating, kept cold, and served the moment the bowl is put together.

🏠 Everyday

Prep 20min 0 2 servings

Steamed Medium

Korean Lotus Root & Peanut Braise

Lotus root braised in soy sauce gets a handful of raw peanuts in the same pot, so the crisp slices come with soft, mealy peanuts in between. It is kept in the fridge and eaten cold, and the jocheong (Korean rice syrup) added at the end keeps it glossy even then.

🍱 Lunchbox

Prep 20min Cook 30min 4 servings

Kimchi Easy

Korean Melon Pickle (Korean Melon Soy Vinegar Brine)

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.

Prep 20min Cook 12min 4 servings

Noodles Medium

Busan Milmyeon (Korean Cold Wheat Noodles)

Refugees who reached Busan during the Korean War began making these noodles from wheat flour in place of naengmyeon, and milmyeon became the city's summer noodle. The noodles are softer than naengmyeon, with a moderate chew; the usual way is to sip the ice-edged beef broth first, then cut the noodles with scissors. That chew comes from plunging them into cold water the moment they are drained and rubbing off the starch. The gochujang is loosened with a little cold broth beforehand so it spreads without lumps. Spooned into the center, it melts a spicy kick into the cold broth, and cucumber and Korean pear add crunch and sweetness.

Prep 25min Cook 15min 2 servings

Salads Medium

Deodeok Apple Perilla Salad (Bellflower Root Salad)

Tapped with the back of a knife and torn lengthwise by hand, deodeok (a Korean mountain root) splits into chewy, fibrous strands, but pounded too hard the fibers crush and the chew is gone. A gochujang and vinegar dressing thickened with ground perilla seed gives it a nutty finish, and julienned apple softens the root's bitterness with sweet juice.

🥗 Lighter Meals

Prep 25min Cook 5min 2 servings

Asian Medium

Niai (Sweet-Sour Simmered Root Vegetables)

Vinegar is added only at the very end, so a sweet soy simmer of burdock, carrot, lotus root, shiitake, shirataki, and fried tofu picks up a bright sour note while the lotus root keeps some crunch. It comes from around Mito in Ibaraki, and one theory traces the name to nite aeru, to simmer and then dress. Families made big batches for New Year and ceremonies and ate it the next day, and it still tastes best after a night in the refrigerator.

Prep 35min Cook 35min 4 servings

Side dishes Medium

Deodeok Muchim

Peeled deodeok root, pounded five or six times with a mallet, flattens and opens along its fibers, then tears by hand into rough, ribbon-like strips. A thick gochujang and vinegar dressing is rubbed in. For bitterness, the strips soak in cold water for 5 minutes; taste one, and soak longer only if it is still sharp.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 20min 0 4 servings

Soups Easy

Refreshing Spicy Mulhoe Broth

This is just the broth for mulhoe, Korean raw fish in an icy, spicy soup, made on its own ahead of time. Six tablespoons of vinegar and some plum syrup go into the gochujang base, and the 100ml of soda is stirred in last and slowly so the fizz survives. It can rest in the fridge for a day, then move to the freezer an hour or two before serving to turn slushy.

🏠 Everyday

Prep 15min Cook 5min 2 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 Beef Brisket Jjolmyeon

Hot, just-seared brisket lands on cold, chewy jjolmyeon, and every bite mixes warm beef fat with a tangy gochujang dressing. The brisket goes into a dry pan and only browns at the edges, which keeps the marbling in the slices instead of rendering it away. Jjolmyeon are dense, elastic wheat noodles that hold a sticky sauce well, but any water left on them or on the soaked cabbage and cucumber thins that coating fast.

Prep 15min Cook 12min 2 servings

Salads Medium

Bellflower Root and Pear Salad

Rubbing bellflower root with salt, rinsing it, then blanching it for just 3 minutes takes away bitterness while keeping a firm crunch. Julienned Korean pear brings cool sweetness to a sharp, spicy dressing of gochugaru (Korean chili flakes) and vinegar. A teaspoon of fish sauce gives the seasoning depth, and sesame oil goes in last so its aroma stays on top. The pear loses juice and softens the earlier it goes in, so the root is seasoned first and the pear folded in at the very end. It is best eaten while both are still crisp, when bitter root, sweet pear and sharp dressing shift from one to the next in each bite.

🥗 Lighter Meals

Prep 20min Cook 3min 2 servings

Asian Hard

Akagarei no Komaburi (Flounder Sashimi Coated with Roe)

One roe-bearing female flathead flounder supplies both parts of this winter celebration dish from Iwami in Tottori: the white flesh is sliced as sashimi, and the roe is cooked through, crumbled into dry grains, and coated over each slice. The fish stays clean and springy under a thin, rich, slightly sandy layer of roe. It comes with soy sauce and wasabi and is eaten as soon as it is mixed; leftovers are not kept.

Prep 40min Cook 15min 6 servings

Side dishes Easy

Dollnamul Muchim (Korean Seasoned Stonecrop Salad)

Bite into a plump, jade-green stonecrop leaf and a grassy, faintly tart juice bursts out. Heat ruins the leaves, and so does sitting in the dressing too long, which is why they are never blanched and get tossed only just before eating.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 12min 0 4 servings

Soups Easy

Korean Chilled Cucumber Soup

On a hot day this takes the soup's place on the Korean table. Thin cucumber slices sit in a sharp broth where vinegar leads, and ice goes in right before serving so it arrives very cold.

🏠 Everyday

Prep 10min Cook 2min 4 servings

Kimchi Easy

Korean Cheongyang Gochu Doenjang Jangajji (Doenjang Pickled Cheongyang Peppers)

Laid on a spoonful of hot rice, one of these peppers delivers salty, funky soybean paste and lingering heat in a single bite. Pricking each Cheongyang chili all over with a fork lets the doenjang brine reach the inside instead of sitting on the skin.

Prep 18min Cook 8min 4 servings

Noodles Medium

Chogye Guksu (Korean Cold Chicken Noodles)

Chogye guksu gets its broth from the same pot that poaches the chicken: the stock is chilled, then sharpened with vinegar and Korean hot mustard until it tastes tart, icy, and slightly nose-tingling. The mustard waits until the stock is fully cold, because warm liquid drives off its volatile aroma. The chicken breast is shredded only after it cools completely, since tearing it hot lets the juices run out and leaves dry strands. Thin matchsticks of cucumber and radish add crunch, and cut to the same width they twirl up evenly with the noodles. It is a summer dish for days when appetite runs low.

Prep 20min Cook 25min 2 servings

Salads Easy

Dotori-Muk Vegetable Salad (Acorn Jelly Salad)

Thick slices of dotori-muk (a mild, faintly bitter acorn jelly) are folded into lettuce, perilla leaves and cucumber dressed with soy sauce and vinegar. Chilled before slicing, the jelly has a firmer bounce.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 15min 0 4 servings

Asian Easy

Igisu (Egonori Seaweed Gel)

Central Tottori sets igisu, a dried seaweed also known as egonori, with nothing added: stirred over low heat until its fibers dissolve, it thickens the water itself and chills into blocks that slice cleanly, a little like yokan. Cut into rectangles, sprinkled with sesame, and eaten with soy sauce, it appears at Buddhist vegetarian meals as well as New Year, memorial, and festival tables.

Prep 20min Cook 40min 4 servings

Side dishes Medium

Korean Seasoned Bellflower Root

In the five-color namul set for Chuseok and Seollal ancestral tables, bellflower root is the white one. The torn root is rubbed hard with salt to draw out its bitterness and rinsed until the cloudy water runs clear, then dressed with gochujang, vinegar, and sugar. Since it is never cooked, it stays crunchy long enough to be made ahead.

🏠 Everyday

Prep 30min Cook 5min 4 servings

Kimchi Easy

Chicken Mu (Korean Fried Chicken Radish Pickle)

The sweet-sour radish cubes that come with Korean fried chicken are easy to make at home, and their crunch depends on the brine temperature. Pouring the brine only once the pot no longer feels warm keeps the radish firm and snappy. Even 2 cm cubes season at the same rate, and a jar dried completely after sterilizing keeps stray water from diluting the brine. Chilled for a day, it has an acidity that clears the palate between pieces of fried chicken; use clean tongs and finish it within about a week.

Prep 10min Cook 5min 4 servings

Noodles Easy

Cold Sesame Noodles

Peanut butter does the heavy lifting in this sauce, with sesame oil supplying the sesame aroma, so the dish comes together without hunting down Chinese sesame paste. Soy, vinegar, sugar, and chili oil turn it sweet, salty, tart, and gently hot all at once. The noodles get a short ice bath that firms them up, and julienned cucumber and scallion cut through the dense coating. A cold, fast bowl for hot weather.

Prep 15min Cook 10min 2 servings

Salads Easy

Korean Tofu Yuja Salad (Pan-Fried Tofu Citrus Dressing)

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.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 12min Cook 5min 2 servings

Asian Easy

Sudarefu Gomazu-Ae (Dried Wheat Gluten with Sesame Vinegar)

Yuki in Ibaraki makes its sudarefu by working flour back into wheat gluten, rolling it thin, salting and boiling it, and sun-drying the sheets on a bamboo blind; the blind leaves ridges that the sesame-vinegar dressing clings to. Drying makes the gluten chewier than fresh fu and lets it keep, which once made it a valued pantry item. It was used in temple cooking around the castle town, and since the late Edo period it has been served at weddings, funerals, holidays, and Obon, when families gather.

Prep 495min Cook 5min 4 servings

Side dishes Easy

Korean Seasoned Aralia Shoots

How long aralia shoots need in the water depends on their thickness, so the base, not the leaf color, decides when they come out: it should be tender enough to chew. Pull them early to save the aroma and the bases stay hard. The vinegared gochujang sits on the side instead of being mixed in.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 3min 4 servings