Oi-sobagi
Oi-sobagi is a Korean stuffed cucumber kimchi: salted cucumbers slit and filled with a chive-and-chilli seasoning, eaten fresh or left to ferment.
South Korea
Recipes by the places recorded in their sources.
South Korea
Sujeonggwa (cinnamon-ginger fruit punch)
A chilled Korean dessert punch of cinnamon and ginger boiled in water, sweetened and poured over dried persimmons.
Ssal-jocheong (rice syrup)
A Korean rice syrup: cooked rice is converted by barley malt in a long warm hold, strained, and the sweet liquid is boiled down until it pours like maple syrup.
Sikhye
A Korean sweet rice drink made by holding cooked rice in water drawn off barley malt until the grains float, then boiling and chilling it.
Ssamjang-style wrapping sauce
Doenjang and gochujang stirred together with sesame oil and seeds, a little honey, water, raw garlic and spring onion: a thick, savoury sauce for lettuce wraps with rice.
Soy milk (duyu)
A Korean-style soy drink of cooked whole soybeans blended with cold water, sesame and salt and served at once; tofu-making soy milk is a different, filtered milk.
Korean-style sweet-sour mustard dressing
A fresh sweet-sour mustard dressing for cold cucumber and pear or a freshly prepared salad. Its gram-based proportions are original and are not copied from Maangchi’s gyeoja-naengchae recipe.
Chogochujang-style sour chilli dip
Chogochujang is a Korean sweet-sour sauce made by seasoning gochujang with vinegar and sugar. This development batch adds water and toasted sesame seeds, with optional garlic for the portion being served.
Fresh Firm Tofu
Fresh firm tofu is made by coagulating cooked soybean milk, then draining and pressing the curds into a sliceable block. This version follows a published nigari method and traces tofu’s varied, contested history.
Soboro-ppang (Jennifer’s 10-bun recipe)
Ten soft, sweet yeast buns with a crisp, peanut butter streusel topping, shaped by hand and baked until golden.
Miyeok-guk (Korean Seaweed Soup)
A Korean soup of rehydrated brown seaweed simmered with beef, seafood or a plain seasoned broth, traditionally served after childbirth, on birthdays and as an everyday meal.
Kkakdugi
A radish kimchi cut into cubes and seasoned with gochugaru, fish sauce, garlic and ginger, eaten fresh or fermented a few days at room temperature.
Ihwaju
Thick, sweet Korean rice wine made with a rice-based starter called ihwagok and almost no added water, fermented into a paste that is eaten with a spoon or thinned with cold water.
Chonggak-kimchi (ponytail radish kimchi)
Small ponytail radishes keep their greens attached and ferment in a flour-and-chile seasoning paste.
Baechu kimchi
Napa cabbage salted, seasoned with a paste of gochugaru, garlic, ginger and salted seafood, and left to sour through lactic fermentation; Korea's everyday winter preserve.
Elevated risk
Korean danyangju, single-stage nuruk makgeolli
An alcoholic Korean rice drink of steamed glutinous rice and nuruk, mashed in a single stage and fermented for 7 to 14 days.
Asparagus with cho-gochujang
A Korean banchan of blanched asparagus dressed with a sweet-sour cho-gochujang sauce; Hyosun's version cools the spears in ice water before tossing.
Nabak-kimchi (vegetable and fruit water kimchi)
Napa cabbage and radish ferment in a rose-coloured broth with cucumber, apple, pear, alliums and chile.
Baek-kimchi (white napa-cabbage kimchi)
Napa cabbage is brined and filled with pear, radish, alliums, chives and fruit; this Korean kimchi omits red pepper flakes.
Quick dongchimi with apple broth
A modern broth-forward radish-water kimchi cooks apples and onion into the fermentation liquid.
Yeolmu mulkimchi
Summer water kimchi of young radish, seasoned with fish sauce and chiles, brined in salted water with cooked flour.
OSU measured kimchi
Kimchi of salted napa cabbage and daikon with garlic, green onion and red pepper, kept at room temperature one to four days, then refrigerated.