Recipes with vinegar

262 recipes. Page 9 of 11

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Naengi Beef Salad (Shepherd's purse)

The bitter, earthy smell of naengi (shepherd's purse), a Korean spring green, plays against the rich fat of quickly seared beef sirloin. Thin strips of Korean pear add sweetness and moisture, and the soy dressing gets its sweet-sour edge from vinegar and plum extract. After blanching, the greens are pressed gently by the handful rather than wrung hard, which keeps their aroma. Letting the dressed salad sit for about 5 minutes before serving helps everything come together.

🥗 Lighter Meals

Prep 25min Cook 10min 4 servings

Kimchi Easy

Korean Pickled Shishito Peppers

Tiny holes poked with a toothpick let the soy brine into each hollow shishito pepper, and the blanch stops as soon as the skins begin to slump, because fully limp peppers lose their bite. Once the hot brine is poured over, the peppers are split into shallow containers and head straight into the fridge, making this a chilled side dish rather than a pantry preserve.

Prep 1460min Cook 12min 4 servings

Noodles Easy

Korean Aged Kimchi Tuna Mixed Noodles

Sour aged kimchi and canned tuna share a gochujang, vinegar, and syrup dressing in this quick pantry noodle bowl. The kimchi is shaken free of its seasoning and chopped fine so the sourness spreads through the noodles instead of landing in one bite. Both the tuna and the noodles are drained well, since leftover can liquid or rinse water loosens the sauce. Half the scallions go into the mix and the rest on top for fresh color and bite.

Prep 15min Cook 7min 2 servings

Salads Easy

Naengi Doenjang Mushroom Salad

Oyster mushrooms seared in a dry pan lose their water, brown at the edges, and concentrate their savory flavor. They are tossed with baby greens and briefly blanched naengi (shepherd's purse), which keeps its earthy spring smell. The dressing loosens doenjang, Korean fermented soybean paste, with yuja marmalade and vinegar. The result tastes nutty, tangy, and lightly citrusy at once. Halved cherry tomatoes burst with juice that lightens the heavy fermented notes.

🥗 Lighter Meals

Prep 15min Cook 10min 2 servings

Kimchi Easy

Korean Kohlrabi Soy Pickle

The kohlrabi is pickled raw, without blanching, in soy brine that has simmered 2 more minutes with garlic and dried chiles and then cooled. Every fibrous layer under the skin comes off during peeling, since those fibers stay tough in the pickle, and from the third day a few cubes are served alongside meat.

Prep 4340min Cook 12min 4 servings

Noodles Medium

Korean Cold Buckwheat Noodles

The broth for this bowl goes into the freezer just long enough to form thin ice crystals, so the first sip is slushy and sharply cold. Firm buckwheat noodles sit in it with julienned cucumber and pickled radish for crunch and half a boiled egg for softness. Vinegar, mustard, and sugar are stirred in a little at a time, letting each person set the sour and pungent edge of their own bowl.

Prep 25min Cook 10min 2 servings

Salads Medium

Nuta (Wakegi and Whale Skin with Mustard Miso)

Nuta pairs blanched wakegi, a slim Japanese scallion, with obaike, the cooked skin of a whale's tail, under a thick karashi su-miso of white miso, sugar, vinegar and hot mustard. After blanching, the wakegi is pressed with the back of a knife from base to tip to push out its slippery inner liquid, which would otherwise thin the dressing.

🥗 Lighter Meals

Prep 20min Cook 10min 4 servings

Kimchi Medium

Korean Soy-Marinated Soybean Leaves

Larger and thicker than perilla leaves, soybean leaves take longer to absorb the brine but reward you with a hearty chew, and a single leaf wraps a whole spoonful of rice. Give them at least two days in the fridge, until the soy color reaches the middle of each leaf; this is not a same-day banchan. Garlic, cheongyang chili, and onion steep in the brine alongside the leaves, giving the soy flavor a sharp, peppery lift. The usual way to eat it is draped over hot rice.

Prep 15min Cook 10min 4 servings

Noodles Medium

Korean Octopus Chogochujang Buckwheat Noodles

Thin slices of boiled octopus sit on chilled buckwheat noodles dressed in chogochujang, gochujang loosened with vinegar and sugar into a sweet, sour, spicy sauce. Already cooked, the octopus mainly needs patting dry so the sauce clings instead of sliding off. Shredded cabbage and perilla leaves under the noodles add crunch and an herbal note, and only half the sauce is tossed in at first so the rest can season the bowl just before eating.

Prep 25min Cook 10min 2 servings

Salads Easy

Korean Cucumber Doenjang Salad

Doenjang, Korean fermented soybean paste, carries this cucumber side dish, with only half a tablespoon of chili flakes, and it tastes gentler than the red, spicy oi-muchim. The cucumbers are cut fairly thick and salted only briefly to stay cold, juicy and crisp under a thin coat of paste.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 10min 0 2 servings

Kimchi Medium

Korean Green Plum Pickles

Over 100 days buried in sugar, the hard sourness of unripe green plums softens into a sweet-tart pickle, and plums sinking into dissolved syrup with slowly shriveling flesh show it is on track. The liquid left once the plums come out is plum syrup in its own right, sealed and refrigerated separately.

Prep 25min 0 4 servings

Noodles Easy

Perilla Oil Makguksu

Without gochujang in the mix, the toasty, nutty perilla oil carries this buckwheat makguksu, dressed with just soy sauce, vinegar, and a little allulose syrup. With such a simple dressing, any water pooling under the noodles dilutes it immediately.

⚡ 20-Minute Recipes

Prep 12min Cook 8min 2 servings

Salads Easy

Korean Spicy Cucumber Salad

Sliced paper-thin on the bias, about 0.1cm, the cucumber takes on the dressing quickly and turns tender while keeping its crunch. Vinegar brightens the cucumber's cool, watery freshness, and the chili heat follows quietly behind. It shows up constantly on Korean summer tables, on its own with rice or piled onto naengmyeon and bibimbap. It is mixed close to mealtime, since after about 30 minutes the cucumber starts weeping water and goes limp.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 15min 0 4 servings

Kimchi Easy

Korean Pickled Garlic (Soy-Vinegar Aged Whole Cloves)

After three months or more in the brine, whole garlic cloves lose their raw bite and turn springy, salty, and sweet. Freshly packed cloves still taste sharp, because this long-keeping pickle, traditionally made with the new garlic of June, is meant to sit for months. The repeated cycle of draining, reboiling, and cooling the brine is what lets the jar keep that long, and the brine always goes in cold, since hot liquid partially cooks the cloves and dulls their texture. Eat them one at a time alongside fatty grilled pork belly or short ribs.

Prep 20min Cook 10min 4 servings

Noodles Easy

Korean Seasoned Veggie Mixed Noodles

Blanched spinach, soybean sprouts, and julienned carrot are tossed with thin somyeon in a soy, vinegar, and plum syrup dressing that is salty, tart, and faintly sweet, with no chili paste involved. The spinach and sprouts are blanched separately and squeezed hard, because leftover water thins the sauce and makes the noodles swell and clump as they sit. Dry-sauteing the carrot without oil for a minute brings out a sweetness raw carrot lacks. Dressing the noodles before adding the vegetables seasons every strand instead of letting the sauce cling only to the greens. The garlic is stirred until evenly dispersed so no single bite turns sharp, and half a tablespoon of gochugaru makes a spicy version.

Prep 20min Cook 8min 2 servings

Salads Medium

Squid and Cucumber Chojang Salad

Squid scored on the inside, blanched briefly, and plunged into ice water stays chewy without turning rubbery. Half-moon cucumber slices add crisp juiciness, and shredded red cabbage brings a purple contrast. The chojang dressing, gochujang (Korean chili paste) thinned with vinegar and maesil-cheong, a green plum syrup, is spicy, sweet, and sour all at once, giving the mild squid a strong accent. Served cold, it makes a light meal on hot summer days when appetite is low.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 16min Cook 4min 2 servings

Kimchi Easy

Korean Garlic Scape Soy Pickles

Garlic scapes start out sharp and garlicky, and the soy brine slowly rounds that bite off, though it returns with every chew. A piece of kelp simmered in the brine adds a soft sea savoriness, and the sliced cheongyang chiles go in only as the heat is turned off and leave just a little heat at the finish. Pressing out air bubbles with a spoon keeps every piece submerged, and only a clean utensil goes into the jar.

Prep 20min Cook 10min 4 servings

Noodles Medium

Korean Ojingeo Ssamjang Bibim Myeon (Squid Ssamjang Mixed Noodles)

Ssamjang, the thick soybean and chili paste served with Korean lettuce wraps, forms the base of this sauce instead of plain gochujang. Resting the sauce for about ten minutes before tossing softens the heavy note of the ssamjang. Squid rings blanched for just forty seconds stay springy against the medium wheat noodles, and gochugaru, vinegar, and syrup add heat, tang, and sweetness. The cooked noodles are rubbed under cold water to strip their surface starch so they do not stick together. Julienned perilla leaves and paper-thin onion on top bring an herbal scent and a sharp crunch.

Prep 20min Cook 15min 4 servings

Salads Easy

Korean Spicy Squid Salad (Gochujang Blanched Squid)

Blanched squid tossed in gochujang, chili flakes and vinegar works as both a drinking snack and a side dish with rice. Timing decides almost everything: past a minute to a minute and a half in boiling water the flesh contracts and turns rubbery, while undercooked squid stays translucent in the middle. An ice bath right after stops the carryover heat and locks in the springy bite.

⚡ 20-Minute Recipes 🍺 Bar Snacks

Prep 15min Cook 5min 4 servings

Kimchi Easy

Korean Pickled Garlic Scapes

Unlike whole-garlic jangajji, which waits for a cooled brine, garlic scapes get the brine while it is still boiling. That heat lightly cooks the surface, so each 4 cm piece snaps cleanly when bitten. Whole peppercorns slowly release a warm, spicy aroma into the liquid as the jar ages. The scapes are edible the next day, though day three is when the seasoning reaches the center and the crunch is still intact.

Prep 15min Cook 8min 4 servings

Noodles Easy

Korean Soy Udon with Scallion Salad

A tangle of finely shredded scallion, soaked in cold water for at least five minutes to soften its raw bite, sits on top of soy-dressed udon and stays crisp to the last forkful. Without that soak, the sharpness of raw scallion overwhelms the dressing. The dressing mixes soy sauce, vinegar, sugar, gochugaru, and sesame oil into something sweet, salty, tangy, and mildly hot. Half of it coats the noodles first for an even base, and the rest is folded in with the drained scallion, which loses its crunch if squeezed hard. The udon is cooked only until the strands loosen, which keeps it springy.

⚡ 20-Minute Recipes

Prep 12min Cook 8min 2 servings

Salads Medium

Squid Naengi Chojang Salad

The earthy smell of early-spring naengi (shepherd's purse) gives this squid salad with chojang, a sweet-sour chili dressing, its seasonal character. The greens are cleaned of roots and grit, then dipped only briefly in salted boiling water to soften their bitterness while keeping their aroma.

🥗 Lighter Meals

Prep 20min Cook 4min 2 servings

Kimchi Medium

Butterbur Stem Jangajji

Butterbur stems carry a sharp astringency that a long cold-water soak after blanching draws out, while the stalks keep their fibrous structure. The stringy outer layer has to be pulled off first; left on, it stays tough in the jar. Pouring the soy, vinegar and sugar brine, steeped with kelp, over the stems while it is still hot keeps them crisp for longer. Sliced garlic and cheongyang chili give the salty pickle a streak of heat.

Prep 80min Cook 15min 4 servings

Noodles Easy

Korean Konjac Noodle Salad

Konjac noodles, blanched for 2 minutes to lose their faint odor, keep a bouncy, almost rubbery chew that plays against crisp shreds of cucumber, carrot, and onion. The dressing is gochujang sharpened with vinegar and softened with a little sugar, soy sauce, and garlic, finished with sesame oil and toasted sesame seeds. Served cold after a short rest in the fridge, it works as a banchan or a light side, with the translucent strands stained red by the sauce.

⚡ 20-Minute Recipes

Prep 12min Cook 3min 2 servings