Japanese & Korean Recipes¶
JAPANESE CUISINE¶
Tuna Nigiri (Maguro)¶
Japan / Tokyo-style Ingredients: 200g sushi-grade tuna, 300g sushi rice (cooked with rice vinegar/sugar/salt), wasabi paste, soy sauce for dipping. 1. Wet hands; form 20g rice into oval log. 2. Dab tiny wasabi on rice top. 3. Drape 30g thinly sliced tuna over rice. 4. Gently press to adhere.
Salmon Nigiri (Sake)¶
Japan Ingredients: 200g sushi-grade salmon, 300g sushi rice, wasabi, soy sauce. 1. Slice salmon at 45° angle, 5mm thick. 2. Form rice oval; add wasabi. 3. Place salmon on top; press lightly.
Yellowtail Nigiri (Hamachi)¶
Japan Ingredients: 200g yellowtail, 300g sushi rice, wasabi, sliced scallion. 1. Slice yellowtail against grain. 2. Form rice; add wasabi. 3. Top with fish; optionally garnish scallion.
Shrimp Nigiri (Ebi)¶
Japan Ingredients: 12 large shrimp, 300g sushi rice, wasabi, soy sauce. 1. Skewer shrimp lengthwise; boil 2 min. Remove skewer; butterfly. 2. Form rice ovals; add wasabi; drape shrimp.
Egg Nigiri (Tamago)¶
Japan Ingredients: 4 eggs, 2 tbsp dashi, 1 tbsp sugar, 1 tsp soy, 1 tsp mirin, sushi rice, nori strip. 1. Whisk eggs with dashi, sugar, soy, mirin. 2. Cook in rectangular pan, rolling into log. 3. Cool; slice 1cm thick. 4. Form rice oval; wrap nori strip around; top with egg.
Squid Nigiri (Ika)¶
Japan Ingredients: 150g cleaned squid body, sushi rice, wasabi, shiso leaf. 1. Score squid in crosshatch; blanch 30 sec. 2. Form rice; add shiso leaf; top with squid.
Sea Urchin Nigiri (Uni)¶
Japan Ingredients: 50g fresh uni, sushi rice, nori strip, soy sauce. 1. Form rice oval. 2. Wrap nori around sides to form cup. 3. Place uni on top; serve immediately.
California Roll (Inside-Out Maki)¶
USA/Japan fusion Ingredients: 300g sushi rice, 4 nori sheets, 1 avocado (sliced), 200g imitation crab, 1 cucumber (julienned), sesame seeds. 1. Place nori on mat; spread rice; flip. 2. Layer crab, avocado, cucumber on nori. 3. Roll tightly; press sesame seeds on outside. 4. Slice into 8 pieces.
Spicy Tuna Roll¶
Japan/USA Ingredients: 200g tuna (minced), 2 tbsp sriracha, 1 tsp sesame oil, nori, sushi rice, cucumber. 1. Mix tuna with sriracha and sesame oil. 2. Spread rice on nori; add spicy tuna + cucumber. 3. Roll; slice into 8.
Dragon Roll¶
USA/Japan Ingredients: Shrimp tempura, cucumber, nori, sushi rice, avocado (thinly sliced), eel sauce, spicy mayo. 1. Make inside-out roll with shrimp tempura + cucumber. 2. Fan avocado slices on top; press with mat. 3. Slice; drizzle eel sauce + spicy mayo.
Rainbow Roll¶
USA/Japan Ingredients: California roll base, assorted fish (tuna, salmon, yellowtail, shrimp), avocado. 1. Make California roll. 2. Layer alternating fish and avocado slices on top. 3. Press with wrap; slice.
Cucumber Roll (Kappa Maki)¶
Japan Ingredients: 2 nori sheets, 200g sushi rice, 1 cucumber (thin strips). 1. Halve nori; spread thin rice layer. 2. Place cucumber at edge; roll tightly. 3. Slice into 6 pieces.
Tuna Roll (Tekka Maki)¶
Japan Ingredients: 2 nori sheets, 200g sushi rice, 150g tuna (batons), wasabi. 1. Halve nori; spread rice; add wasabi line. 2. Place tuna; roll; slice.
Philadelphia Roll¶
USA/Japan Ingredients: Smoked salmon, cream cheese, cucumber, nori, sushi rice. 1. Spread rice on nori. 2. Layer cream cheese, salmon, cucumber. 3. Roll; slice.
Spider Roll¶
Japan/USA Ingredients: 2 soft-shell crabs (fried), cucumber, avocado, tobiko, nori, sushi rice, spicy mayo. 1. Fry crab in tempura batter; cool. 2. Make inside-out roll with crab, cucumber, avocado. 3. Top with tobiko; slice.
Salmon Temaki (Hand Roll)¶
Japan Ingredients: 2 nori sheets, 150g sushi rice, 150g salmon, avocado, cucumber. 1. Halve nori; hold in hand. 2. Add small amount of rice on left corner. 3. Layer salmon, avocado, cucumber diagonally. 4. Roll into cone; eat immediately.
Spicy Scallop Temaki¶
Japan Ingredients: 4 scallops (diced), 2 tbsp sriracha mayo, nori, sushi rice, scallion. 1. Mix scallops with spicy mayo. 2. Form rice on nori cone; add scallop mix + scallion. 3. Roll into cone.
Tuna Temaki¶
Japan Ingredients: 150g tuna (diced), 1 tsp sesame oil, nori, sushi rice, shiso. 1. Season tuna with sesame oil + salt. 2. Cone nori; add rice, shiso, tuna.
Tonkotsu Ramen¶
Japan / Fukuoka Ingredients: 2kg pork trotters + neck bones, 300g chashu pork belly, 4 soft-boiled eggs (soy-marinated), 400g fresh ramen noodles, 4 cups bean sprouts, nori, bamboo shoots (menma), 2 tbsp sesame seeds, tare (2 tbsp soy, 1 tbsp mirin, 1 tsp salt), scallions, black garlic oil. 1. Blanch bones; drain; simmer 10â12 hrs with fresh water until broth is milky white. 2. Strain broth; season with tare. 3. Marinate eggs in soy/mirin/water 4 hrs. 4. Braise pork belly in soy/mirin/sake/sugar 2 hrs; slice. 5. Cook noodles; place in bowl. 6. Add hot broth; top with chashu, egg, sprouts, menma, nori, scallions, black garlic oil.
Shoyu Ramen¶
Japan / Tokyo Ingredients: 1 whole chicken, 100g kombu, 30g dried shiitake, 4 tbsp soy sauce, 2 tbsp mirin, 1 tsp salt, ramen noodles, chashu, menma, nori, scallions, narutomaki. 1. Simmer chicken 2 hrs; add kombu + shiitake last 30 min. 2. Strain; season with soy, mirin, salt. 3. Cook noodles; build bowl with broth, chashu, menma, nori, narutomaki.
Miso Ramen¶
Japan / Sapporo Ingredients: Chicken/pork stock 1.5L, 4 tbsp white miso, 1 tbsp red miso, 1 tbsp sesame paste, 1 tsp chili bean paste, ramen noodles, corn kernels, butter pat, chashu, bean sprouts, scallions. 1. Combine stock with miso pastes, sesame paste, chili paste; whisk. 2. Heat; do not boil. 3. Cook noodles; top with corn, butter, chashu, sprouts, scallions.
Tsukemen (Dipping Ramen)¶
Japan / Tokyo Ingredients: Rich pork-fish broth 500ml, 2 tbsp soy tare, chashu, menma, nori, 400g thick ramen noodles, scallion, fish cake. 1. Make concentrated dipping broth (thicker, more intense). 2. Cook noodles; rinse cold; arrange on plate. 3. Serve hot dipping broth with chashu, menma in separate bowl. 4. Dip noodles into broth.
Vegetable Tempura¶
Japan Ingredients: 1 sweet potato, 1 zucchini, 8 shishito peppers, 1 cup flour, 1 egg yolk, 1 cup ice water, oil for frying, tentsuyu (1 cup dashi, 3 tbsp soy, 3 tbsp mirin). 1. Mix flour, egg yolk, ice water minimally (lumpy ok). 2. Dip vegetables; fry at 175°C until lightly golden. 3. Make tentsuyu by simmering dashi/soy/mirin. 4. Serve immediately with sauce and grated daikon.
Shrimp Tempura (Ebi Tempura)¶
Japan Ingredients: 12 large shrimp (deveined, tail-on), tempura batter, oil, tentsuyu. 1. Score underside of shrimp; stretch straight. 2. Coat in batter; fry at 175°C 2â3 min. 3. Drain; serve with tentsuyu + daikon.
Kakiage (Mixed Tempura Fritter)¶
Japan Ingredients: 200g mixed seafood (shrimp, squid), 1 onion (thin strips), 1 carrot (julienned), tempura batter, oil. 1. Toss seafood + veg with dry flour. 2. Add minimal batter to bind. 3. Drop spoonfuls in oil; fry 3â4 min.
Chicken Teriyaki¶
Japan Ingredients: 4 chicken thighs (boneless), 3 tbsp soy sauce, 3 tbsp mirin, 1 tbsp sake, 1 tbsp sugar, sesame seeds, scallions, steamed rice. 1. Score chicken skin; season with salt. 2. Pan-fry skin-down 8 min; flip 5 min. 3. Add soy, mirin, sake, sugar; simmer until glazed. 4. Slice; garnish with sesame + scallion.
Salmon Teriyaki¶
Japan Ingredients: 4 salmon fillets, teriyaki sauce (soy/mirin/sake/sugar), sesame, ginger. 1. Marinate salmon 30 min. 2. Broil or pan-fry 4 min each side. 3. Brush with sauce while cooking. 4. Serve over rice with pickled ginger.
Yakitori (Grilled Chicken Skewers)¶
Japan Ingredients: 500g chicken thighs, 4 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, 1 tbsp sugar, scallions, bamboo skewers. 1. Cube chicken; alternate on skewers with scallion. 2. Grill on charcoal or grill pan. 3. Brush tare (soy/mirin/sake/sugar simmered thick) while grilling. 4. Repeat 2â3 times.
Yakitori Negima (Chicken + Scallion)¶
Japan / Tokyo Ingredients: Chicken thigh cubes, scallion lengths, tare sauce, salt. 1. Alternate chicken + scallion on skewers. 2. Season with salt first; grill 2 min each side. 3. Apply tare; grill 1 min more.
Tsukune (Chicken Meatball Skewers)¶
Japan Ingredients: 400g ground chicken, 2 tbsp soy, 1 tbsp sake, 1 tsp ginger (grated), 1 scallion (minced), 1 egg white, tare, egg yolk for dipping. 1. Mix all chicken ingredients; form into balls. 2. Skewer; grill until cooked. 3. Apply tare; serve with raw egg yolk dip.
Gyoza (Pan-Fried Dumplings)¶
Japan (from Chinese jiaozi) Ingredients: 30 gyoza wrappers, 300g ground pork, 1 cup napa cabbage (minced, salted, squeezed), 2 cloves garlic (minced), 1 tsp ginger, 2 tbsp soy, 1 tbsp sesame oil, 1 tsp sake, oil, water. 1. Mix pork, cabbage, garlic, ginger, soy, sesame, sake. 2. Fill wrappers; fold with pleats. 3. Pan-fry in oil until golden on bottom. 4. Add ¼ cup water; cover; steam 3 min. 5. Uncover; cook until crisp again. 6. Serve with ponzu or vinegar/soy dip.
Okonomiyaki (Osaka-style)¶
Japan / Osaka Ingredients: 200g flour, 200ml dashi, 2 eggs, 300g shredded cabbage, 150g thinly sliced pork belly, 3 tbsp tenkasu (tempura bits), 2 tbsp pickled ginger, okonomiyaki sauce, mayo, katsuobushi, aonori. 1. Mix flour + dashi + eggs; fold in cabbage, tenkasu, ginger. 2. Heat oil; pour batter; top with pork belly. 3. Cook 5 min; flip carefully; cook 5 more min. 4. Top with sauce, mayo, katsuobushi, aonori.
Hiroshima-style Okonomiyaki¶
Japan / Hiroshima Ingredients: Same as Osaka + cooked udon noodles, extra cabbage layer, fried egg. 1. Make thin crepe base. 2. Layer with cabbage, bean sprouts, pork, noodles. 3. Flip as a stack; top with fried egg.
Takoyaki (Octopus Balls)¶
Japan / Osaka Ingredients: 200g flour, 600ml dashi, 2 eggs, 1 tsp soy, 200g cooked octopus (chopped), pickled ginger, tenkasu, scallions, takoyaki sauce, mayo, katsuobushi, aonori. 1. Mix batter (flour + dashi + eggs + soy). 2. Heat takoyaki pan; fill cups ¾ with batter. 3. Add octopus, ginger, tenkasu, scallion to each. 4. Rotate with pick as edges set; cook 3 min until round. 5. Top with sauce, mayo, bonito, aonori.
Kake Udon (Simple Udon Soup)¶
Japan Ingredients: 400g fresh udon noodles, 800ml dashi, 3 tbsp soy, 2 tbsp mirin, 1 tsp salt, scallion, narutomaki, shichimi. 1. Simmer dashi with soy, mirin, salt. 2. Cook udon; drain; place in bowl. 3. Pour hot broth; top with scallion, fish cake, shichimi.
Kitsune Udon (Fox Udon)¶
Japan / Osaka Ingredients: Udon, dashi broth, aburaage (fried tofu pouch marinated in sweet soy), scallion. 1. Braise aburaage in dashi/soy/sugar/mirin until sweet. 2. Build udon bowl; top with sweet tofu pouch.
Tempura Udon¶
Japan Ingredients: Udon, dashi broth, 4 shrimp tempura. 1. Make udon broth. 2. Add freshly fried shrimp tempura on top. 3. Serve immediately before tempura softens.
Yaki Udon (Stir-Fried Udon)¶
Japan Ingredients: 400g udon, 200g pork belly (sliced), 1 onion, 1 carrot, 2 cups cabbage, 3 tbsp soy, 1 tbsp oyster sauce, 1 tbsp mirin, sesame oil, katsuobushi. 1. Stir-fry pork in oil; add onion, carrot, cabbage. 2. Add udon; toss with soy, oyster sauce, mirin. 3. Finish with sesame oil; top with katsuobushi.
Zaru Soba (Cold Buckwheat Noodles)¶
Japan Ingredients: 300g soba noodles, mentsuyu (1 cup dashi, 4 tbsp soy, 4 tbsp mirin), scallion, wasabi, nori strips. 1. Cook soba; rinse cold immediately. 2. Arrange on bamboo tray with nori strips. 3. Mix mentsuyu cold; serve as dipping sauce. 4. Dip soba; add wasabi + scallion to sauce.
Kake Soba (Hot Soba Soup)¶
Japan Ingredients: Soba noodles, hot dashi broth (soy/mirin), scallion, kamaboko, shichimi. 1. Make hot broth. 2. Cook soba; place in bowl with broth. 3. Top with scallion, fish cake, shichimi.
Tempura Soba¶
Japan Ingredients: Soba, hot dashi broth, shrimp tempura, scallion, mitsuba. 1. Build hot soba bowl. 2. Place shrimp tempura on top; garnish.
Tonkatsu (Pork Cutlet)¶
Japan Ingredients: 4 pork loin chops (1cm thick), flour, 2 eggs (beaten), panko breadcrumbs, oil, tonkatsu sauce, shredded cabbage, lemon. 1. Pound pork thin; season with salt/pepper. 2. Coat: flour â egg â panko. 3. Deep-fry at 170°C 4â5 min until golden. 4. Slice; serve with tonkatsu sauce, cabbage, lemon.
Chicken Katsu¶
Japan Ingredients: 4 chicken breasts (pounded thin), flour, egg, panko, oil, tonkatsu sauce, katsu curry. 1. Same breading technique as tonkatsu. 2. Fry at 170°C until golden.
Katsu Curry¶
Japan Ingredients: Chicken or pork katsu, Japanese curry roux (S&B or Vermont), 2 potatoes, 2 carrots, 1 onion, 1L water, rice. 1. Sauté onion; add carrots, potatoes; add water. 2. Simmer 20 min; add curry roux; stir until thick. 3. Serve rice + katsu + curry.
Katsudon (Katsu Rice Bowl)¶
Japan Ingredients: 1 tonkatsu (sliced), 2 eggs, ½ onion (sliced), 100ml dashi, 2 tbsp soy, 1 tbsp mirin, 1 tbsp sugar, rice. 1. Simmer onion in dashi/soy/mirin/sugar 3 min. 2. Add sliced katsu; pour beaten eggs over. 3. Cover; cook until egg just sets. 4. Slide over rice bowl.
Miso Soup (Basic)¶
Japan Ingredients: 800ml dashi (kombu + katsuobushi), 3 tbsp white miso, 150g silken tofu (cubed), 2 tbsp wakame seaweed, scallions. 1. Heat dashi to near-boil. 2. Dissolve miso in ladle with broth; add back. 3. Do not boil. 4. Add tofu, wakame, scallion.
Tonjiru (Pork Miso Soup)¶
Japan Ingredients: 200g pork belly (sliced), 1 burdock root, 2 taro, 1 carrot, 1 daikon, 1L dashi, 3 tbsp miso, sesame oil, scallion. 1. Stir-fry pork; add root vegetables. 2. Add dashi; simmer 15 min. 3. Add miso; finish with sesame oil.
Chawanmushi (Steamed Egg Custard)¶
Japan Ingredients: 4 eggs, 400ml dashi, 1 tbsp soy, 1 tbsp mirin, ½ tsp salt, 4 shrimp, 4 shiitake mushrooms, mitsuba, kamaboko. 1. Whisk eggs with dashi, soy, mirin, salt; strain. 2. Place shrimp, mushroom, kamaboko in cups. 3. Pour egg mixture over; skim bubbles. 4. Steam at low heat (85°C) 12â15 min. 5. Garnish with mitsuba.
Salmon Onigiri¶
Japan Ingredients: 400g cooked sushi rice, 100g flaked cooked salmon (salted), nori sheets, sesame seeds. 1. Wet hands with salted water. 2. Cup 100g rice in palm; press salmon into center. 3. Close rice around filling; form triangle. 4. Wrap bottom with nori strip.
Tuna Mayo Onigiri¶
Japan Ingredients: Sushi rice, canned tuna (drained), 2 tbsp Kewpie mayo, soy sauce, nori. 1. Mix tuna with mayo and dash of soy. 2. Form onigiri with tuna mayo filling. 3. Wrap with nori.
Umeboshi Onigiri¶
Japan Ingredients: Sushi rice, umeboshi plums, nori, sesame. 1. Form rice triangles with umeboshi in center. 2. Sprinkle sesame; wrap with nori.
Japanese Curry (Kare Raisu)¶
Japan Ingredients: 500g chicken thigh or beef, 2 onions (sliced), 2 carrots, 2 potatoes, 1 apple (grated), 1 box Japanese curry roux, 1L water, rice. 1. Brown meat; sauté onions until golden. 2. Add carrots, potatoes; add water + grated apple. 3. Simmer 20 min. 4. Break in curry roux; stir until smooth. 5. Simmer 10 min; serve over rice.
Tamagoyaki (Rolled Omelet)¶
Japan Ingredients: 4 eggs, 2 tbsp dashi, 1 tbsp mirin, 1 tsp sugar, ½ tsp soy, oil. 1. Whisk eggs with dashi, mirin, sugar, soy. 2. Heat rectangular pan; oil well. 3. Pour thin layer; roll when set. 4. Push roll to edge; add new layer; roll again. 5. Repeat 3â4 times; shape in mat while warm. 6. Cool; slice into rounds.
Edamame (Salted Soybeans)¶
Japan Ingredients: 400g frozen edamame in pods, 2 tsp salt, boiling water. 1. Boil salted water; cook edamame 4â5 min. 2. Drain; toss with extra salt. 3. Serve warm or cold.
Matcha Ice Cream¶
Japan Ingredients: 300ml heavy cream, 200ml whole milk, 4 egg yolks, 100g sugar, 3 tbsp matcha powder. 1. Whisk egg yolks + sugar + sifted matcha. 2. Heat milk to near-boil; temper into yolk mix. 3. Return to heat; stir until thickens (80°C). 4. Cool; fold in whipped cream. 5. Churn in ice cream maker or freeze with stirring.
Matcha Mochi¶
Japan Ingredients: 200g mochi rice flour (shiratamako), 40g sugar, 200ml water, 2 tbsp matcha, 150g sweet red bean paste (anko), cornstarch for dusting. 1. Mix rice flour, sugar, water, matcha; microwave 2 min, stir; microwave 1 more min. 2. Knead on cornstarch-dusted surface. 3. Portion; flatten; wrap around anko ball. 4. Seal; dust with cornstarch.
Matcha Latte¶
Japan Ingredients: 2 tsp matcha (ceremonial grade), 2 tbsp hot water, 200ml milk, 1 tsp honey. 1. Sift matcha; whisk with hot water to smooth paste. 2. Steam or heat milk; froth. 3. Pour milk over matcha; sweeten with honey.
Matcha Cheesecake¶
Japan Ingredients: 300g cream cheese, 100g sugar, 3 eggs, 200ml heavy cream, 3 tbsp matcha, 100g graham crackers, 50g butter. 1. Crush crackers; mix with melted butter; press into pan. 2. Beat cream cheese + sugar; add eggs one by one. 3. Add matcha dissolved in 2 tbsp hot water; fold in cream. 4. Pour over base; bake in water bath 160°C 60 min.
Dorayaki (Pancake with Anko)¶
Japan Ingredients: 2 eggs, 80g sugar, 1 tbsp honey, 120g flour, ½ tsp baking soda, 2 tbsp water, 200g anko (red bean paste). 1. Whisk eggs, sugar, honey. 2. Sift in flour + baking soda; add water; rest 15 min. 3. Cook small circles on greased pan. 4. Sandwich anko between two pancakes.
Anmitsu (Sweet Bean Dessert)¶
Japan / Tokyo Ingredients: 4g agar-agar, 400ml water, 2 tbsp sugar, anko, mochi cubes, fruit (strawberry, mango), sweet black syrup (kuromitsu). 1. Dissolve agar in water + sugar; boil 2 min; pour into mold; chill. 2. Cut agar into cubes. 3. Arrange in bowl with anko, mochi, fruit. 4. Drizzle kuromitsu.
Gyudon (Beef Rice Bowl)¶
Japan Ingredients: 300g thinly sliced beef (ribeye), 1 onion (sliced), 300ml dashi, 4 tbsp soy, 3 tbsp mirin, 2 tbsp sake, 1 tbsp sugar, rice, pickled ginger, soft egg. 1. Simmer dashi, soy, mirin, sake, sugar. 2. Add onion 5 min; add beef until cooked. 3. Serve over rice; top with ginger + egg.
Oyakodon (Chicken Egg Rice Bowl)¶
Japan Ingredients: 300g chicken thigh (cubed), 4 eggs, 1 onion, dashi/soy/mirin broth, mitsuba, rice. 1. Simmer onion + chicken in broth 5 min. 2. Pour beaten eggs; cover until just set. 3. Slide over rice; garnish with mitsuba.
Karaage (Japanese Fried Chicken)¶
Japan Ingredients: 500g chicken thigh, 3 tbsp soy, 2 tbsp sake, 1 tbsp mirin, 1 tbsp ginger (grated), 1 clove garlic, 4 tbsp potato starch, 2 tbsp flour, oil. 1. Marinate chicken 30 min. 2. Coat in starch + flour mix. 3. Fry at 170°C 5 min; rest; fry again at 180°C 1 min. 4. Serve with lemon + mayo.
Agedashi Tofu¶
Japan Ingredients: 400g firm tofu, 4 tbsp potato starch, oil, 300ml tentsuyu, grated daikon, ginger, scallion. 1. Drain tofu; cut cubes; coat in starch. 2. Fry at 175°C until golden. 3. Serve in tentsuyu; top with daikon, ginger, scallion.
Hiyashi Chuka (Cold Ramen)¶
Japan / Summer Ingredients: 400g ramen noodles, 100g ham (julienned), 1 cucumber, 2 eggs (thin omelet strips), crab sticks, sesame dressing (sesame paste/rice vinegar/soy/sugar), sesame seeds, hot mustard. 1. Cook noodles; rinse cold. 2. Arrange toppings on noodles. 3. Drizzle sesame dressing; serve cold.
Somen (Cold Thin Noodles)¶
Japan / Summer Ingredients: 300g somen noodles, mentsuyu dipping sauce, ice cubes, scallion, ginger, myoga. 1. Cook somen 2 min; rinse under cold water. 2. Serve in bowl of ice water. 3. Dip in mentsuyu with condiments.
Natto (Fermented Soybeans)¶
Japan / Ibaraki Ingredients: 1 pack natto, 1 packet included sauce, 1 packet mustard, scallion, soy, egg yolk. 1. Stir natto vigorously 50 times until stringy. 2. Add sauce, mustard, scallion, soy. 3. Serve over rice with egg yolk on top.
Ochazuke (Rice with Green Tea)¶
Japan / Kyoto Ingredients: 1 bowl leftover rice, 200ml hot green tea or dashi, umeboshi or salted salmon or pickles, toasted nori, sesame, arare crackers. 1. Place rice in bowl. 2. Pour hot tea over rice. 3. Add toppings of choice.
Shabu-Shabu¶
Japan Ingredients: 400g thinly sliced beef (or pork), napa cabbage, tofu, enoki mushrooms, shiitake, udon, dipping sauces (ponzu + sesame). 1. Simmer kombu broth in pot at table. 2. Swish meat briefly until cooked. 3. Dip in ponzu or sesame sauce. 4. Add vegetables to cook; finish with udon.
Sukiyaki¶
Japan Ingredients: 400g thinly sliced beef, 1 block tofu, napa cabbage, shirataki noodles, shiitake, fu (wheat gluten), warishita sauce (soy/mirin/sake/sugar). 1. Sear beef in pan; add warishita. 2. Add vegetables + tofu + noodles. 3. Dip in raw beaten egg before eating.
Ramen Eggs (Ajitsuke Tamago)¶
Japan Ingredients: 6 eggs, 4 tbsp soy, 2 tbsp mirin, 100ml water. 1. Soft-boil eggs 6.5 min; peel. 2. Marinate in soy/mirin/water at least 4 hours.
Gyoza Soup (Sui Gyoza)¶
Japan Ingredients: Gyoza dumplings, 800ml chicken broth, soy, white pepper, scallion, chili oil. 1. Bring broth to boil; add gyoza. 2. Cook until floating + 2 min. 3. Season; add scallion + chili oil.
Takikomi Gohan (Mixed Rice)¶
Japan Ingredients: 2 cups Japanese rice, 300ml dashi, 3 tbsp soy, 1 tbsp mirin, 1 tsp sake, chicken thigh (diced), burdock, carrot, shiitake, aburaage. 1. Wash rice; add measured dashi + seasonings. 2. Place ingredients on top; cook as normal rice. 3. Fluff gently; serve.
KOREAN CUISINE¶
Baechu Kimchi (Napa Cabbage Kimchi)¶
Korea Ingredients: 1 large napa cabbage (2kg), ½ cup coarse salt, 1 cup gochugaru (Korean chili flakes), 5 cloves garlic (minced), 1 tbsp ginger (grated), 4 scallions (chopped), 1 tbsp fish sauce, 1 tbsp salted shrimp, 1 tsp sugar, ½ Asian pear (grated). 1. Quarter cabbage; salt between layers; rest 2 hrs; rinse; squeeze dry. 2. Mix gochugaru, garlic, ginger, scallions, fish sauce, shrimp, sugar, pear into paste. 3. Coat cabbage leaves with paste. 4. Pack tightly in jar; ferment at room temp 1â2 days; refrigerate.
Kkakdugi (Radish Kimchi)¶
Korea Ingredients: 1 large daikon (cubed), 2 tbsp salt, 3 tbsp gochugaru, 3 cloves garlic, 1 tsp ginger, 2 scallions, 1 tbsp fish sauce, 1 tsp sugar. 1. Salt radish cubes 30 min; rinse; squeeze. 2. Mix with remaining ingredients. 3. Pack in jar; ferment 1 day; refrigerate.
Oi Sobagi (Stuffed Cucumber Kimchi)¶
Korea Ingredients: 6 kirby cucumbers, 2 tsp salt, 2 tbsp gochugaru, 1 tsp garlic, ½ tsp ginger, 2 tbsp salted shrimp, 4 scallions, 1 tsp sugar. 1. Score cucumbers in X almost through; salt; rest 30 min; rinse. 2. Mix filling ingredients. 3. Stuff filling into cucumber slits. 4. Ferment a few hours; refrigerate.
Bibimbap¶
Korea / Jeonju Ingredients: 2 cups cooked rice, 100g spinach (blanched), 100g bean sprouts (blanched), 100g zucchini (julienned, sautéed), 1 carrot (julienned, sautéed), 4 shiitake (sliced, sautéed), 150g ground beef (seasoned), 4 fried eggs (sunny-side up), gochujang paste, sesame oil, sesame seeds. 1. Season each vegetable with garlic, sesame oil, salt. 2. Season beef with soy/garlic/sesame/sugar; cook. 3. Arrange all on hot rice. 4. Add fried egg; serve with gochujang + sesame oil. 5. Mix everything together before eating.
Dolsot Bibimbap (Stone Pot Bibimbap)¶
Korea / Jeonju Ingredients: Same as bibimbap + sesame oil for crisping. 1. Heat stone pot with sesame oil until very hot. 2. Add rice; press against sides. 3. Arrange toppings; serve sizzling. 4. Scrape crispy rice (nurungji) from bottom.
Bulgogi (Korean BBQ Beef)¶
Korea Ingredients: 500g thinly sliced ribeye, 4 tbsp soy sauce, 2 tbsp sugar, 1 Asian pear (grated), 4 cloves garlic, 1 tsp ginger, 2 tbsp sesame oil, 2 scallions, sesame seeds, lettuce leaves. 1. Mix all marinade ingredients; marinate beef minimum 1 hr. 2. Grill on high heat or tabletop grill. 3. Serve with rice, lettuce wraps, ssamjang.
Galbi (Korean Short Ribs)¶
Korea Ingredients: 1.5kg flanken-cut short ribs, 4 tbsp soy, 2 tbsp sugar, 1 Asian pear (grated), 5 garlic cloves, 1 tbsp sesame oil, 1 tbsp mirin, scallions. 1. Score ribs; marinate overnight. 2. Grill on charcoal until caramelized. 3. Serve with rice, kimchi, perilla leaves.
Japchae (Glass Noodles with Vegetables)¶
Korea Ingredients: 200g dangmyeon (glass noodles), 100g spinach, 3 shiitake, 1 carrot (julienned), 1 onion, 1 red bell pepper, 100g beef (sliced), 3 tbsp soy, 2 tbsp sugar, 2 tbsp sesame oil, sesame seeds. 1. Cook noodles; toss with sesame oil. 2. Sauté each vegetable separately. 3. Cook beef with soy/sugar/sesame. 4. Combine all with noodles; toss; adjust seasoning.
Tteokbokki (Spicy Rice Cakes)¶
Korea Ingredients: 400g cylindrical rice cakes (tteok), 200ml anchovy broth, 3 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp soy, 1 tbsp sugar, 2 fish cakes (sliced), 3 boiled eggs, scallions. 1. Simmer broth; add gochujang, gochugaru, soy, sugar. 2. Add rice cakes; cook 8â10 min until sauce thickens. 3. Add fish cakes + eggs; toss. 4. Garnish scallions.
Rabokki (Ramen + Tteokbokki)¶
Korea / Modern Ingredients: Tteokbokki ingredients + 1 pack instant ramen noodles. 1. Make tteokbokki as above. 2. Add ramen noodles last 3 min. 3. Serve topped with scallions.
Sundubu Jjigae (Soft Tofu Stew)¶
Korea Ingredients: 2 tubes silken tofu, 200g clams, 150g pork belly (sliced), 2 tbsp gochugaru, 1 tbsp gochujang, 1 tsp garlic, 300ml anchovy-kelp broth, 1 egg, scallion, sesame oil. 1. Heat sesame oil; fry pork + garlic + gochugaru. 2. Add broth + gochujang; bring to boil. 3. Add clams + silken tofu (break in gently). 4. Simmer 5 min; crack in egg; top with scallion.
Samgyeopsal (Grilled Pork Belly)¶
Korea Ingredients: 500g thick-cut pork belly, garlic cloves, sesame oil + salt dipping sauce, ssamjang (gochujang/doenjang/garlic/sesame), lettuce/perilla leaves, sliced green chili, kimchi. 1. Grill pork belly on tabletop grill. 2. Wrap pieces in lettuce with garlic, kimchi, ssamjang. 3. Dip in sesame oil + salt.
Kimbap (Korean Rice Rolls)¶
Korea Ingredients: 2 cups short-grain rice (seasoned with sesame oil + salt), 4 nori sheets, 100g yellow pickled radish (danmuji), 100g spinach (blanched, seasoned), 1 carrot (julienned, sautéed), 4 imitation crab sticks, 3 eggs (thin omelet strips), sesame oil, sesame seeds. 1. Spread rice on nori; leave 2cm border. 2. Arrange fillings in line on rice. 3. Roll tightly; brush outside with sesame oil. 4. Slice 2cm thick.
Tuna Kimbap¶
Korea Ingredients: Kimbap rice/nori + canned tuna (drained, mixed with mayo), cucumber, carrot, egg. 1. Make as standard kimbap with tuna filling.
Pajeon (Korean Scallion Pancake)¶
Korea Ingredients: 1 cup flour, ¼ cup rice flour, 1 cup cold water, 1 egg, 1 tsp salt, 15 scallions (whole), 100g squid or shrimp (optional), oil, dipping sauce (soy/rice vinegar/sesame/chili). 1. Mix flours, water, egg, salt. 2. Heat oil; arrange scallions in pan. 3. Pour batter over; press seafood on top. 4. Fry until golden; flip; fry other side. 5. Serve with dipping sauce.
Haemul Pajeon (Seafood Scallion Pancake)¶
Korea Ingredients: Same as pajeon + 200g mixed seafood (squid, shrimp, oyster). 1. Mix seafood into batter. 2. Cook as standard pajeon; serve hot.
Korean Fried Chicken (Yangnyeom Chicken)¶
Korea / Modern Ingredients: 1kg chicken pieces, 1 cup cornstarch, oil for frying. Sauce: 3 tbsp gochujang, 3 tbsp ketchup, 3 tbsp honey, 2 tbsp soy, 1 tbsp garlic, 1 tbsp sesame oil. 1. Coat chicken in cornstarch; fry at 170°C 8 min; rest. 2. Fry again at 185°C 3 min until extra crispy. 3. Simmer sauce ingredients; toss chicken in sauce. 4. Garnish sesame seeds + scallion.
Soy Garlic Fried Chicken¶
Korea / Modern Ingredients: Fried chicken (same as above). Sauce: 5 tbsp soy, 3 tbsp honey, 5 cloves garlic (minced), 1 tbsp butter, 1 tbsp rice vinegar. 1. Fry chicken double-fried. 2. Simmer soy garlic sauce; toss chicken.
Budae Jjigae (Army Base Stew)¶
Korea / Uijeongbu Ingredients: Spam (sliced), hot dogs, tofu, kimchi, 2 cups anchovy broth, 2 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp soy, instant ramen noodles, baked beans, American cheese slice, scallion. 1. Arrange Spam, hot dogs, tofu, kimchi in shallow pot. 2. Pour broth; add gochujang, gochugaru, soy. 3. Bring to boil; add ramen, beans. 4. Top with cheese; melt and serve.
Kongnamul (Seasoned Bean Sprouts)¶
Korea Ingredients: 400g bean sprouts, 1 tsp sesame oil, 1 tsp soy, 1 tsp garlic (minced), 1 tsp gochugaru, 1 tsp sesame seeds, scallion. 1. Blanch sprouts 2â3 min; drain; cool. 2. Toss with remaining ingredients. 3. Serve as banchan.
Kongnamul Guk (Bean Sprout Soup)¶
Korea Ingredients: 400g bean sprouts, 800ml water, 2 tbsp fish sauce, 1 tsp garlic, 1 tsp gochugaru, sesame oil, scallion. 1. Boil water; add sprouts + fish sauce + garlic. 2. Simmer 10 min. 3. Season; add gochugaru + sesame oil.
Doenjang Jjigae (Fermented Soybean Stew)¶
Korea Ingredients: 3 tbsp doenjang (fermented soybean paste), 300ml anchovy-kelp broth, 200g zucchini (cubed), 150g mushrooms, 1 onion, 200g tofu (cubed), 1 tsp garlic, 1 green chili. 1. Bring broth to boil; add doenjang; dissolve. 2. Add zucchini, onion, mushrooms; simmer 5 min. 3. Add tofu + garlic + chili; cook 3 more min.
Hotteok (Sweet Pancake)¶
Korea / Street food Ingredients: 2 cups flour, 1 tsp yeast, 1 tsp sugar, ½ tsp salt, ¾ cup warm water, oil. Filling: 3 tbsp brown sugar, 1 tsp cinnamon, 2 tbsp walnuts (chopped). 1. Mix dough; let rise 1 hour. 2. Portion dough; flatten; fill with sugar mix; seal. 3. Pan-fry in oil; press with spatula to flatten. 4. Cook until golden; flip.
Bingsu (Korean Shaved Ice)¶
Korea Ingredients: Shaved ice (very fine), sweetened red bean paste, rice cake cubes (tteok), condensed milk, fresh strawberries or mango. 1. Shave ice very finely. 2. Pile in bowl; top with anko, rice cakes. 3. Drizzle condensed milk; add fruit.
Patbingsu (Red Bean Shaved Ice)¶
Korea / Traditional Ingredients: Shaved ice, sweetened red beans, condensed milk, tteok, chestnuts. 1. Sweeten cooked red beans with sugar. 2. Shave ice; top with beans, milk, tteok, chestnuts.
Dakgalbi (Spicy Stir-Fried Chicken)¶
Korea / Chuncheon Ingredients: 500g chicken thigh (cubed), 2 tbsp gochujang, 1 tbsp gochugaru, 2 tbsp soy, 1 tbsp sugar, 1 tbsp sesame oil, 1 tbsp garlic, tteok, sweet potato cubes, cabbage, scallion. 1. Marinate chicken; cook in pan. 2. Add tteok, sweet potato; cover and cook. 3. Add cabbage; stir-fry until sauce thickens.
Galbijjim (Braised Short Ribs)¶
Korea Ingredients: 1kg beef short ribs, 4 tbsp soy, 2 tbsp sugar, 1 Asian pear (grated), 5 garlic cloves, 1 tbsp sesame oil, 2 carrots (chunks), 6 chestnuts, jujubes, glass noodles (soaked). 1. Blanch ribs; drain. 2. Add ribs to pot; cover with water + soy + sugar + pear + garlic. 3. Simmer 1 hour; add carrots, chestnuts, jujubes. 4. Simmer 30 more min; add noodles last 5 min.
Kimchi Jjigae (Kimchi Stew)¶
Korea Ingredients: 300g aged kimchi, 200g pork belly, 300g tofu, 200ml anchovy broth, 1 tbsp gochugaru, 1 tsp sugar, 1 tsp sesame oil, scallion. 1. Fry pork; add kimchi; stir-fry 5 min. 2. Add broth + gochugaru + sugar. 3. Simmer 20 min; add tofu. 4. Finish with sesame oil; top with scallion.
Kimchi Bokkeumbap (Kimchi Fried Rice)¶
Korea Ingredients: 2 cups leftover rice, 1 cup kimchi (chopped), 100g pork belly, 2 tbsp kimchi brine, 1 tbsp soy, 1 tsp sesame oil, 1 tbsp gochujang, fried egg, nori, sesame. 1. Fry pork; add kimchi; fry until fragrant. 2. Add rice; fry on high heat. 3. Add kimchi brine, soy, gochujang. 4. Finish with sesame oil; top with egg + nori.
Gamjatang (Pork Spine Stew)¶
Korea Ingredients: 1kg pork spine, 200g perilla seeds, 3 tbsp gochugaru, 2 tbsp doenjang, 1 tbsp gochujang, 5 garlic cloves, 2 potatoes, napa cabbage, scallion. 1. Blanch spine; simmer 1 hr. 2. Add ground perilla seeds + seasonings. 3. Add potatoes + cabbage. 4. Simmer until potato tender; garnish scallion.
Naengmyeon (Cold Buckwheat Noodles)¶
Korea / Pyongyang Ingredients: 300g naengmyeon noodles, cold beef broth, Asian pear slices, cucumber julienne, hard-boiled egg, kimchi, mustard sauce, rice vinegar. 1. Cook noodles; rinse under cold water; drain. 2. Pour chilled broth in bowl. 3. Add noodles; top with pear, cucumber, egg. 4. Serve with mustard + vinegar on side.
Samgyetang (Ginseng Chicken Soup)¶
Korea Ingredients: 1 small whole chicken, 1 cup glutinous rice, 4 garlic cloves, 2 ginseng roots (fresh or dried), 3 jujubes, water, salt, scallion, sesame oil. 1. Stuff chicken with soaked rice, garlic, ginseng, jujubes. 2. Secure opening; place in pot with water. 3. Bring to boil; simmer 1 hour. 4. Season; serve in pot topped with scallion.
Galbitang (Short Rib Soup)¶
Korea Ingredients: 1kg beef short ribs, 1 daikon (sliced), 10 garlic cloves, 1 tbsp soy, salt, white pepper, scallion, glass noodles. 1. Blanch ribs; place in fresh water with daikon + garlic. 2. Simmer 1.5 hrs; skim fat. 3. Remove daikon; add glass noodles. 4. Season; top with scallion.
Japchae Gimbap (Japchae Inside Kimbap)¶
Korea / Modern Ingredients: Kimbap rice + nori, japchae filling. 1. Place cooled japchae as center filling. 2. Roll as standard kimbap; slice.
Dubu Jorim (Braised Tofu)¶
Korea Ingredients: 1 block firm tofu, 2 tbsp soy, 1 tbsp gochugaru, 1 tsp sugar, 1 tsp garlic, 1 tbsp sesame oil, scallion. 1. Slice tofu; pan-fry until golden. 2. Add soy, gochugaru, garlic, sugar + splash water. 3. Braise until sauce reduces; finish sesame oil.
Hobakjeon (Zucchini Pancake)¶
Korea Ingredients: 1 zucchini (sliced into rounds), flour, 2 eggs (beaten), oil, dipping sauce (soy/rice vinegar). 1. Salt zucchini; pat dry. 2. Coat in flour, dip in egg. 3. Pan-fry until golden on both sides.
Bindaetteok (Mung Bean Pancake)¶
Korea Ingredients: 300g dried mung beans (soaked), 100g kimchi, 50g pork belly, 1 scallion, salt, oil. 1. Grind mung beans into thick batter. 2. Mix with kimchi, pork, scallion. 3. Fry in oil as thick pancakes.
Sogogi Muguk (Beef Radish Soup)¶
Korea Ingredients: 200g beef brisket, 1 large daikon, 1L water, 1 tbsp soy, 1 tsp sesame oil, garlic, scallion. 1. Sauté beef + garlic in sesame oil. 2. Add daikon cubes; sauté 2 min. 3. Add water; simmer 30 min. 4. Season with soy; top with scallion.
Miyeokguk (Seaweed Soup)¶
Korea Ingredients: 30g dried miyeok (wakame), 200g beef brisket, 1L water, 2 tbsp soy, 1 tsp sesame oil, garlic. 1. Soak seaweed; drain; cut. 2. Sauté beef + sesame oil; add seaweed; sauté. 3. Add water + garlic; simmer 30 min. 4. Season with soy.
Haemul Sundubu (Seafood Soft Tofu Stew)¶
Korea Ingredients: Sundubu jjigae base + 200g mixed seafood (shrimp, mussels, clams). 1. Follow sundubu recipe; add seafood with tofu. 2. Simmer until seafood opens/cooks.
Ox Bone Broth (Seolleongtang)¶
Korea Ingredients: 2kg ox leg bones, 10 cups water, salt, white pepper, scallion, rice. 1. Blanch bones; discard water. 2. Refill; boil vigorously until broth turns milky white (4â8 hrs). 3. Season with salt; serve with rice, scallion, kimchi.
Dak Bokkeum Tang (Spicy Braised Chicken)¶
Korea Ingredients: 1kg chicken pieces, 3 tbsp gochujang, 2 tbsp gochugaru, 3 tbsp soy, 1 tbsp sugar, 4 garlic cloves, 1 tbsp sesame oil, potatoes, onion, carrot. 1. Mix sauce; coat chicken. 2. Add to pot with vegetables; add water to cover halfway. 3. Simmer 30â40 min until tender.
Sundae (Blood Sausage)¶
Korea Ingredients: Pork intestines (cleaned), 200g dangmyeon (cooked), 100g sweet rice (cooked), pork blood, garlic, ginger, scallion, salt, sesame oil. 1. Mix dangmyeon, rice, pork blood, seasonings. 2. Fill intestines; tie ends. 3. Steam 30â40 min; cool; slice. 4. Serve with salt + gochugaru dipping seasoning.
Eomuk (Fish Cake Skewer)¶
Korea / Street food Ingredients: Fish cakes on skewers, 1L dashi broth (anchovy-kelp), soy sauce. 1. Simmer broth with soy. 2. Place fish cake skewers in broth; heat 10 min. 3. Drink broth from cup alongside skewers.
Tteok-guk (Rice Cake Soup)¶
Korea / New Year Ingredients: 200g sliced tteok (oval rice cakes), 1L beef broth, 1 egg (beaten), nori strips, scallion, sesame oil. 1. Soak rice cakes 30 min. 2. Bring broth to boil; add rice cakes 5 min. 3. Drizzle beaten egg; stir. 4. Top with nori + scallion.
Bossam (Boiled Pork Wrap)¶
Korea Ingredients: 1kg pork belly, 1 onion, garlic, ginger, doenjang, salt, napa cabbage leaves, oyster kimchi, ssamjang, perilla leaves. 1. Simmer pork with aromatics + doenjang 1 hour. 2. Slice thin. 3. Wrap in cabbage leaf with kimchi, ssamjang, garlic.
Mandu (Korean Dumplings)¶
Korea Ingredients: 40 dumpling wrappers, 300g ground pork, 200g tofu (squeezed dry), 1 cup kimchi (minced, squeezed), 2 tbsp soy, 1 tbsp sesame oil, garlic, ginger. 1. Mix filling; chill. 2. Fill wrappers; fold and seal. 3. Steam, boil, or pan-fry.
Manduguk (Dumpling Soup)¶
Korea Ingredients: Mandu + beef or anchovy broth, egg, nori, scallion. 1. Boil dumplings in broth. 2. Top with egg thread, nori, scallion.
Pajeon with Kimchi (Kimchi Jeon)¶
Korea Ingredients: 1 cup kimchi (chopped), ¾ cup flour, ¼ cup water, 1 egg, 1 scallion, gochugaru, oil. 1. Mix all into batter. 2. Fry thick pancake until crispy. 3. Flip; serve with soy dipping sauce.
Yukgaejang (Spicy Beef Soup)¶
Korea Ingredients: 300g beef brisket, 200g fernbrake (gosari), 200g taro stem (torangui), 4 scallions, 2 tbsp gochugaru, 1 tbsp sesame oil, 1 tsp garlic, 1L water. 1. Boil beef; shred. 2. Sauté gochugaru in sesame oil; add vegetables + beef. 3. Add broth; simmer 30 min.
Hobak Juk (Pumpkin Porridge)¶
Korea Ingredients: 500g kabocha squash, 100g glutinous rice flour, 500ml water, 3 tbsp sugar, salt, red bean. 1. Steam squash; blend smooth. 2. Mix rice flour with water; stir into squash. 3. Simmer stirring until thick; season. 4. Add red bean; serve warm.
Juk (Rice Porridge / Congee)¶
Korea Ingredients: 1 cup rice (soaked), 800ml water or broth, sesame oil, salt, scallion. 1. Simmer soaked rice in broth, stirring. 2. Cook 30â40 min until very thick. 3. Season; drizzle sesame oil.
Sikhye (Rice Punch)¶
Korea / Traditional dessert drink Ingredients: 200g malt powder, 1 cup cooked rice, 2L hot water, 100g sugar, pine nuts, dried jujube. 1. Steep malt in hot water 1 hour; strain. 2. Add rice to malt liquid; keep warm (60°C) 3â4 hrs until rice floats. 3. Remove rice; add sugar; boil; cool. 4. Serve chilled with rice grains + pine nuts.
Jangjorim (Soy-Braised Beef)¶
Korea / Banchan Ingredients: 300g beef eye round, 5 tbsp soy, 1 tbsp sugar, 1 tbsp mirin, 5 garlic cloves, 3 dried chilies, hard-boiled quail eggs. 1. Boil beef until cooked; shred or leave whole. 2. Simmer soy, sugar, mirin, garlic, chilies + beef. 3. Add quail eggs; simmer until sauce reduces.
Oi Muchim (Spicy Cucumber Salad)¶
Korea / Banchan Ingredients: 3 cucumbers (sliced), 1 tsp salt, 2 tbsp gochugaru, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp garlic, 1 tsp sesame oil, sesame seeds, scallion. 1. Salt cucumber; rest 15 min; squeeze. 2. Toss with all seasonings.
Doraji Namul (Bellflower Root Banchan)¶
Korea Ingredients: 200g dried bellflower root (soaked, shredded), 1 tbsp sesame oil, 1 tsp garlic, ½ tsp salt, gochugaru (optional). 1. Knead soaked doraji with salt to remove bitterness; rinse. 2. Stir-fry in sesame oil with garlic. 3. Season; serve as banchan.
Sigeumchi Namul (Spinach Banchan)¶
Korea Ingredients: 400g spinach, 1 tsp sesame oil, 1 tsp soy, 1 tsp garlic, 1 tsp sesame seeds, scallion. 1. Blanch spinach 30 sec; squeeze dry. 2. Toss with sesame oil, soy, garlic, sesame.
Acorn Jelly (Dotori Muk)¶
Korea Ingredients: 100g acorn starch, 500ml water, 1 tsp salt, dressing (soy/vinegar/gochugaru/sesame/scallion). 1. Mix starch + cold water; bring to boil stirring. 2. Simmer 10 min; pour into mold; chill. 3. Slice; dress with seasoning.
Memil Jeon (Buckwheat Pancake)¶
Korea / Gangwon Ingredients: 200g buckwheat flour, 300ml water, kimchi or vegetable filling, oil. 1. Mix thin batter. 2. Fry thin crepe; place filling on half; fold.
Hoddeok (Savory Version)¶
Korea Ingredients: Dough (flour/yeast/sugar/water), scallion + shrimp + soy filling, oil. 1. Make dough; rise 1 hr. 2. Portion; fill with savory filling; seal. 3. Pan-fry; press flat; cook golden both sides.
Dalgona Coffee (Korean Whipped Coffee)¶
Korea / Modern viral Ingredients: 2 tbsp instant coffee, 2 tbsp sugar, 2 tbsp hot water, milk (cold or hot). 1. Whip coffee, sugar, hot water until stiff peaks (3â5 min by hand or 1 min electric). 2. Spoon onto milk. 3. Mix before drinking.
Baeju (Korean Pear Punch)¶
Korea Ingredients: 2 Asian pears (peeled, cored), 1L water, 4 tbsp honey, 1 tsp ginger, pine nuts. 1. Slice pear; simmer with water + honey + ginger. 2. Cool; serve with pine nuts.
End of Japanese & Korean section â 200+ recipes across both cuisines.