Category: Korean

Grilled Gochujang Shrimp with Scallions

5 tablespoons gochujang, divided 2 tablespoons soy sauce 1 tablespoon toasted sesame oil 1 tablespoon grapeseed or other neutral oil 1 1/2 pounds jumbo shrimp, peeled and deveined, tails left on 2 tablespoons unseasoned rice vinegar 2 tablespoons salted butter, cut into small pieces Kosher salt and ground black pepper 3 scallions, thinly sliced on… Continue reading Grilled Gochujang Shrimp with Scallions

Budae Jjigae (Korean Army Base Stew)

1 medium yellow onion, halved and thinly sliced 5 ounces Korean radish or daikon, peeled, quartered, then thinly sliced crosswise 1 (12-ounce) can Spam, quartered lengthwise and thickly sliced crosswise 1 pound link sausages (a mix of sliced kielbasa, hot dogs, breakfast sausages and sweet or spicy Italian sausages), cut into bite-size pieces 1 cup… Continue reading Budae Jjigae (Korean Army Base Stew)

Korean-Style Ground Pork Noodle Soup

For pork topping: 1 lbs ground pork 4-5 garlic cloves, finely chopped 1 Tbsp ginger, finely chopped 1 Tbsp honey 2 Tbsp soy sauce 1 Tbsp gochujang chili paste 2 tsp sesame oil For broth: 1 small red or yellow onion, chopped 1 Tbsp to 1.5 Tbsp gochujang chili paste 1 Tbsp honey 6 cups… Continue reading Korean-Style Ground Pork Noodle Soup

Mayak Eggs (Korean Marinated Eggs)

To boil eggs: 5 eggs (or more if you like) 2 tsp salt 1 Tbsp vinegar For marinade: 1/2 cup soy sauce 1/2 cup water 1/2 cup honey or sugar 3 garlic cloves, chopped 3-4 scallions, chopped 1 Tbsp ginger, chopped 1 green chili, chopped 1 red chili, chopped 1 Tbsp sesame seeds Boil the… Continue reading Mayak Eggs (Korean Marinated Eggs)

Chili Oil Eggs on Rice

2 tablespoons chili oil (such as lady sauce or lady chili crisp) 2 eggs 2 cups cooked rice 2 teaspoons furikake seasoning pinch of sea salt pinch of white and black sesame seeds Cooked rice for serving Heat a nonstick frying pan over medium-high heat. Once hot, spread the chili oil in a thin layer… Continue reading Chili Oil Eggs on Rice

Creamy Doenjang Pasta

Salt 1 pound linguine, bucatini or spaghetti 2 cups whole milk 1/4 cup doenjang (see Tip) 2 tablespoons mirin Freshly ground black pepper 1/4 cup unsalted butter Grated Parmesan, for serving Bring a large, wide pot of lightly salted water to a boil over high. Cook the pasta until about 2 minutes shy of al… Continue reading Creamy Doenjang Pasta

Gilgeori Toast (Korean Street Toast With Cabbage and Egg)

3 ounces green cabbage, very thinly sliced (scant 1 1/4 cups) 1/2 carrot, julienned (about 1/2 cup) 2 scallions, thinly sliced diagonally 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 egg (or 2 eggs; see Tip) 2 1/2 tablespoons butter or margarine 2 slices milk bread, brioche or white sandwich bread 1 teaspoon granulated… Continue reading Gilgeori Toast (Korean Street Toast With Cabbage and Egg)

Smacked Cucumber Quick Kimchi

1 pound Persian cucumbers (about 5 to 7), cut into 1-inch pieces on the bias 1 teaspoon kosher salt 2 tablespoons white distilled vinegar 1/2 teaspoon finely grated garlic 1 tablespoon plus 1 teaspoon sesame oil 1 tablespoon gochugaru 2 teaspoons fish sauce 1 teaspoon granulated sugar Coarsely chopped chives, thinly sliced scallions, or flat… Continue reading Smacked Cucumber Quick Kimchi

Fennel Quick Kimchi

1 pound trimmed fennel bulbs (about 2 or 3), halved, then thinly sliced (about 1/8-inch thick) from root to stem 1 teaspoon kosher salt 2 tablespoons white distilled vinegar 1/2 teaspoon finely grated garlic 1 tablespoon plus 1 teaspoon sesame oil 1 tablespoon gochugaru 2 teaspoons fish sauce 1 teaspoon granulated sugar Thinly sliced scallions,… Continue reading Fennel Quick Kimchi

Grape Tomato Quick Kimchi

1 pound grape tomatoes (about 2 to 3 cups), halved lengthwise 1 teaspoon kosher salt 2 tablespoons white distilled vinegar 1/2 teaspoon finely grated garlic 1 tablespoon plus 1 teaspoon sesame oil 1 tablespoon gochugaru 2 teaspoons fish sauce 1 teaspoon granulated sugar Thinly sliced scallions, chopped chives, or cilantro or flat-leaf parsley leaves for… Continue reading Grape Tomato Quick Kimchi

Chili Garlic Spicy Noodles

8 oz noodles wide noodles preferred 2 tbsp neutral oil 6 cloves garlic 1 tsp red pepper flakes or to taste 2 tbsp soy sauce 1 tbsp gochujang optional 1 tbsp brown sugar Toppings (optional) toasted sesame seeds green onions sliced gochugaru Korean chili flakes Bring a large pot of water to a boil and… Continue reading Chili Garlic Spicy Noodles

Korean Fried Cauliflower

2 pounds cauliflower, Chinese or regular (about 1 large head) canola or peanut oil (for frying) For the batter: 1/2 cup potato starch 10 tablespoons cake flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1/8 teaspoon white pepper 3/4 cup water 1 teaspoon sesame oil For the soy garlic glaze: 2 tablespoons oil (such… Continue reading Korean Fried Cauliflower

Sweet and Spicy Chili Sauce For Korean Fried Chicken

1/4 cup gochujang (see note) 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 3 tablespoons dark brown sugar 3 medium cloves garlic, minced (about 1 tablespoon) 1 teaspoon grated fresh ginger 1 tablespoon toasted sesame oil Combine gochujang, soy sauce, vinegar, sugar, garlic, ginger, and sesame oil in a large bowl and whisk to… Continue reading Sweet and Spicy Chili Sauce For Korean Fried Chicken

Sweet Soy Sauce For Korean Fried Chicken

1/2 cup soy sauce 2 tablespoons rice wine vinegar 1/4 cup mirin or other sweet rice cooking wine 3/4 cup brown sugar 2 medium cloves garlic, minced (about 2 teaspoons) 1 teaspoon grated fresh ginger 1/2 teaspoon crushed dried red pepper (preferably Korean gochugaru, see note) 2 teaspoons toasted sesame oil 1 tablespoon corn starch… Continue reading Sweet Soy Sauce For Korean Fried Chicken

Crispy Korean Fried Cauliflower

2 quarts vegetable or peanut oil 1/2 cup cornstarch 1/2 cup all purpose flour 1/2 teaspoon baking powder 1/3 cup toasted sesame seeds, plus more for garnish 1/3 cup unsweetened coconut flakes Kosher salt 1/2 cup cold water 1/2 cup vodka 1 head cauliflower, cut into 1-inch florets 1 recipe Sweet Soy Sauce or Sweet… Continue reading Crispy Korean Fried Cauliflower

Maangchi’s Korean Fried Chicken

The Chicken: 2 1/2 pounds chicken wingettes or drumettes or small pieces of chicken (see headnote) 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/2 cup potato starch Vegetable oil, for frying 1/3 cup toasted peanuts (optional) Sauce and Garnish: 1/2 cup rice syrup or honey 3 tablespoons soy sauce 2 tablespoons brown or… Continue reading Maangchi’s Korean Fried Chicken

Korean Cheese Corn

4 ears corn, shucked (about 3 cups) 1/2 cup mayonnaise 2 teaspoons Sriracha, or more, to taste 1 1/2 teaspoons sugar Kosher salt and freshly ground black pepper, to taste 8 ounces whole milk mozzarella, shredded and divided 2 green onions, thinly sliced Preheat oven to 400 degrees F. Lightly oil an oven-proof skillet or… Continue reading Korean Cheese Corn

Gochugaru Salmon With Crispy Rice

4 skin-on salmon fillets (6 ounces each) Kosher salt (Diamond Crystal) and black pepper 1 tablespoon olive oil 4 cups cooked white rice, preferably leftovers 4 teaspoons gochugaru (see Tip) 2 tablespoons maple syrup 2 tablespoons rice vinegar 2 tablespoons cold unsalted butter, kept whole Sliced cucumbers or pickles, for serving (optional) In a cold… Continue reading Gochugaru Salmon With Crispy Rice

Steamed Eggs

2 large eggs 1 cup instant or kombu dashi (see Tip), vegetable or chicken broth, or water Pinch of salt 1 teaspoon soy sauce 1 teaspoon maple syrup 1 tablespoon finely snipped chives or scallion greens, for garnish (optional) In a medium, microwave-safe shallow cereal bowl, whisk together the eggs, dashi and salt until very… Continue reading Steamed Eggs