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.
'korean' on Serious Eats
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.
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.
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.
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.
This spicy, Korean-inspired chicken, kimchi, and napa cabbage stir-fry comes together in about 10 minutes.
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.
A homemade version of Korean-style spicy beef instant noodles made with short ribs, Korean chili paste, and kimchi.
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.
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.
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?
A mere few minutes of work and minimal ingredients can turn a rather ho-hum bottled barbecue sauce into serious eats.
Grilled corn with a rich and spicy Korean chili sauce.
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.
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.
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.
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.
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.