Recipes (8)

Myeolchi-bokkeum has a way of going hard once it’s been sitting in the fridge. Fry it too long in the sauce and it sticks to the pan, too. So here the sauce boils for exactly 20 seconds, and the anchovies — already fried crisp — get folded into it. It tastes like what I ate as a kid over rice with water poured on it. At a glance Ingredients anchovies 2 handfuls sauce (soy sauce2, gochujang2, oligodang3, sugar1, garlic0.5) optional (sesame oil1) Prep ...

After the holidays there’s always Spam and canned tuna left over from gift sets. And there’s aged kimchi in the fridge. When you can’t face going out for groceries but something has to go on the stove, these three are enough. Not a single vegetable goes in. No scallion, no onion. It follows Cho Mi-ryung’s recipe, and the key is serving it with a rolled omelette made deliberately bland. At a glance Ingredients ...

Most galbi-jjim recipes open with soaking the ribs in cold water for a couple of hours to draw the blood out. This one has no such step. Instead the ribs get seared hard over high heat, and then braised. It’s chef Ryu Su-young’s recipe, and it’s my three boys’ favorite dish in any season — they scrape the pot and mix the sauce into their rice. Buy ribs, get them going, cook rice while they braise, and dinner is done inside an hour. ...

Chicken simmered in water is hard to get wrong, so don’t be nervous about this one. Buy one pack of cut-up chicken, simmer it 30 minutes, and you’re done. Put mild mustard in the dipping sauce and it tastes like the dak hanmari restaurants serve. Then cook instant noodles in the leftover broth instead of kalguksu… ah, it’s good. At a glance Ingredients 1 chicken, cut up for dakbokkeumtang broth vegetables (onion 1, potato 1, whole peppercorns 20, scallion 2 stalks) seasoning (soy sauce1, salt1) dipping sauce (chicken broth4, gochugaru2, soy sauce2, vinegar1, sugar1, plum syrup1, minced garlic1, mild mustard to taste) Prep ...

When your kids won’t eat vegetables, doenjang-jjigae becomes an awkward thing to make. You can load it with zucchini, onion, and tofu, and they’ll still only drink the broth. So my three boys and I struck a deal. Potato, cut into small dice, a few pieces each. And in exchange, plenty of meat goes in. At a glance Ingredients rice water beef or pork (as much as you want) seasoning (doenjang1, noodle soup base2, gochujang0.5, gochugaru0.5, minced garlic0.5) vegetables (potato 1) optional: any vegetables you want Prep ...

Have you ever looked up a recipe for suyuk — Korean boiled pork, sliced and eaten with a dipping sauce? Doenjang, instant coffee, bay leaves, whole peppercorns. They all go in, and they’re all there for one reason: to cover the smell of pork. Once you’re rounding up five things before you start, suyuk stops being a weeknight dish. This version uses no water at all. One bottle of soju goes in, and you simmer until it’s gone. ...

If your kids can’t handle heat, jeyuk-bokkeum is hard to put on the table. Leave out the gochujang and it tastes flat; leave it in and you’re cooking a second batch for the children. So the gochujang’s place is filled with soy sauce, plus a cup of pear juice. On days you want it spicy, swap 3 of the 6 tablespoons of soy sauce for gochujang. Everything else is identical between the two versions. ...

The pork in a kimchi stir-fry is usually sliced paper-thin or diced small. This one uses pork neck cut for the grill, in finger-thick cubes. The idea is to eat the meat as meat. The kimchi gets the same treatment — half a head of sour kimchi, ribs only. Crisp kimchi and thick pork: the whole dish is built on two kinds of chew. At a glance Ingredients pork neck 600g (thick, the grilling cut) sour kimchi, enough marinade for the pork (cooking wine4, minced garlic1, pepper to taste) sauce (soy sauce2, garlic1, oyster sauce1, gochujang1, gochugaru1, sugar0.5, corn syrup2) optional : vegetables (onion, scallion, toasted sesame) Prep ...