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Entries tagged with 'Korean'

Slow-Cooked Korean Short Ribs With Green Onion and Pear

Serious Eats Jennifer Olvera 5 comments

Braised short ribs are one of the most comforting of comfort foods, but they're not exactly summer fare. By borrowing some tricks from Korean cooking—such as flavoring them with a kalbi-style sauce and topping them with refreshing green onion and pear—this version transforms them into a warm-weather-friendly main course. More

Korean Clam Sauce

Serious Eats Ideas in Food 1 comment

This rich, complex clam sauce was inspired by linguine with clam sauce. Here it's infused with fried alliums, nori, and Korean flavors like gochujang chili paste. It was created to be served with smoked Korean rice cakes, but can also be served on pasta or rice. More

Smoked Rice Cakes with Korean Clam Sauce

Serious Eats Ideas in Food Post a comment

Inspired by linguine with clam sauce, this recipe radically reinvents the dish. Incorporating Korean flavors like gochujang (chili paste) and kim chi, replacing the pasta with chewy Korean rice cakes, and adding a flavorful fried onion-and-garlic topping, the result is a complex, layered, and satisfying meal. More

Smoked Korean Rice Cakes

Serious Eats Ideas in Food 2 comments

Korean rice cakes are wonderfully chewy, and their subtle flavor is the perfect foil to strong, rich sauces. But that doesn't mean they can't have their own flavor too. Here, the rice cakes are quickly smoked using a makeshift stovetop smoking rig that requires no special equipment beyond a couple of disposable aluminum roasting pans and some wood shavings. More

Gochujang-Infused Ghee With Toasted Sesame Seeds and Bourbon

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Infused with gochujang (Korean chili paste), toasted sesame seeds, and bourbon, this unlikely combination of ingredients is shocking delicious. It can be used as part of all kinds of larger recipes, or simply as a poaching liquid and dipping sauce for clams and other seafood. More

Tteokbokki From 'The World's Best Spicy Food'

Serious Eats Kate Williams 7 comments

Tteokbokki is a Korean street food snack made primarily of chewy rice cakes and fiery, funky gochujang chili paste. In Lonely Planet's The World's Best Spicy Food, the cakes are tossed with slices of fried eomuk fish cake, cabbage, scallions, and garlic. More

Kimchi Chicken and Cabbage Stir-Fry

Serious Eats Yvonne Ruperti 3 comments

This spicy, Korean-inspired chicken, kimchi, and napa cabbage stir-fry comes together in about 10 minutes. More

Sweet and Spicy Korean Ketchup

Serious Eats Joshua Bousel Post a comment

Gochujang—a Korean fermented chili paste—gives this ketchup its unique spice, balanced with brown sugar and given more depth from soy sauce, garlic, ginger, and sesame oil. More

Homemade Shin Cup-Style Spicy Korean Ramyun Beef Noodle Soup

Serious Eats J. Kenji López-Alt 14 comments

A homemade version of Korean-style spicy beef instant noodles made with short ribs, Korean chili paste, and kimchi. More

Easy Chicken and Ginger Soup With Rice Cakes, Chives, and Quick-Pickled Garlic

Serious Eats J. Kenji López-Alt 12 comments

The perfect soup for curing a winter cold. A rich chicken broth flavored with ginger, garlic, and scallions, served with tender rice cakes and pickled garlic with chilies. More

Korean-Style Chicken Wings From 'Maximum Flavor'

Serious Eats Kate Williams 3 comments

When I think of Korean-style chicken wings, I immediately think of deep-fried morsels dredged in a spicy, sticky sauce. But Aki Kamozawa and H. Alexander Talbot's chicken wings in their new cookbook Maximum Flavor are roasted and served with a mildly spicy soy and sesame dipping sauce that is far from bright red. Sound crazy? It did to me, at first. More

Squash, Shiitake, Kale, and Kimchi Stew

Serious Eats Nick Kindelsperger 4 comments

I don't know about you, but kimchi stew (jjigae) reminds me of winter. But it turns out summer vegetables are equally at home in this dish. Plus, haven't you heard that adage that you should eat a hot soup on a hot day? More

Quick Korean Flavored Barbecue Sauce

Serious Eats Joshua Bousel Post a comment

A mere few minutes of work and minimal ingredients can turn a rather ho-hum bottled barbecue sauce into serious eats. More

Grilled Corn with Spicy Korean Miso Sauce

Serious Eats J. Kenji López-Alt Post a comment

Grilled corn with a rich and spicy Korean chili sauce. More

Broiled Tofu with Miso Glaze and Asparagus

Serious Eats Nick Kindelsperger 4 comments

Try as I might, I will never tire of in-season asparagus. But I do try to switch things up to make sure things stay interesting in the kitchen. One of my favorite variations is to pair the green stalks with white miso. More

Bibimbap with Bacon and Kimchi

Serious Eats Nick Kindelsperger Post a comment

Bibimbap is not a strict dish, and a number of different ingredient combinations work. So, I decided to pick an assortment that would still provide all the contrast and color that I crave without taking multiple hours to prepare. More

White Wrapped Kimchi with Persimmon and Dates from 'The Kimchi Cookbook'

Serious Eats Kate Williams Post a comment

When most of us think of kimchi, we think of spicy fermented napa cabbage, swathed in a bright red, fishy sauce. Lauryn Chun's white wrapped kimchi from The Kimchi Cookbook is not that kimchi. Dating back to before the 16th century, this white kimchi was being made before chiles were introduced to Korea. As a result, the kimchi is mild and slightly sweet, yet still retains the signature crunch and funk from natural fermentation. Instead of simply tossing the mixture in a jar, however, Chun elevates the recipe by wrapping the kimchi mixture in brined napa cabbage leaves. More

Mother-in-Law's Signature Kimchi from 'The Kimchi Cookbook'

Serious Eats Kate Williams 4 comments

Napa cabbage is the backbone to many a kimchi recipe, so it seems natural to begin a kimchi-making adventure with a leafy ferment. In Lauryn Chun's The Kimchi Cookbook, she presents a recipe for the house pickle from her company, Mother-in-Law's Kimchi. As she writes in the intro to the recipe, Chun's recipe is a variation on a fall harvest kimchi, typically eaten fresh, immediately after mixing. Chun prefers to ferment the mixture of chile flakes, salted shrimp, garlic, ginger, and cabbage for a few days before eating; this is how her product is sold. The moderate fermentation time allows the seasonings to mellow a bit and take on kimchi's signature effervescent quality. More

Sweet Rice Flour Porridge from 'The Kimchi Cookbook'

Serious Eats Kate Williams Post a comment

This rice flour porridge is a staple in traditional kimchi seasoning pastes. Adding a viscous texture to the mixture, rice flour porridge acts as a binder. Use it in the Mother-in-Law Signature House Kimchi from The Kimchi Cookbook recipe as well as any other home kimchi experiments. More

The Best Korean Fried Chicken

Serious Eats J. Kenji López-Alt 29 comments

Ultra-crisp fried chicken wings with an eggshell-thin crust that crackles and crunches. The key ingredient is a bit of vodka mixed into the thin batter. More

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