gochugaru

Fennel ‘Quick Kimchi’

fennel bulbs (about 2

salt

white distilled vinegar

garlic

sesame oil

fish sauce

sugar

scallions, chopped chives, or cilantro or flat-leaf parsley leaves, for garnish (optional)

Smacked Cucumber ‘Quick Kimchi’

Persian cucumbers (about 5

Coarsely chopped chives, thinly sliced scallions, or cilantro

This is a home cook’s take on the short-rib stew the chef Peter Cho serves at Han Oak, the beautiful homestyle Korean restaurant in Portland, Ore., that he runs with his wife, Sun Young Park. It is fragrant and sweet, with deep caramelized flavors that come in part from roasting the meat and vegetables separately before combining them in the braising liquid. Cho fries rice cakes before adding them to the stew, but you can just slide them in plain, if you prefer. Either way, the addition of greens at the end gives the dish an exciting brightness, a zip that many galbijjims lack.

Han Oak Galbijjim

mixed root vegetables,

neutral oil, like canola or vegetable oil

Kosher salt

black pepper,

Asian pears, peeled,

red onion,

garlic,

ginger

chicken stock

Coca-Cola

honey

soy sauce

rice-wine vinegar

gochugaru (Korean chile flakes),

kale,

Korean rice cakes, optional

scallions,

radishes,

Sesame seeds,

Heat oven to 425. Toss the root vegetables in a large bowl with 2 tablespoons of oil, and season with an aggressive amount of salt and pepper. Turn the vegetables onto a sheet pan. Put the short ribs in the same bowl, and toss with 1 tablespoon of oil and a lot of salt and pepper, then put the ribs on another sheet pan, bone sides down. Place both pans in the oven and roast, turning the pans once or twice, until the vegetables are soft and caramelized and the ribs are well browned, approximately 40 minutes. Set the pans aside until ready to use.

While the vegetables and ribs cook, place a large Dutch oven over medium-high heat, and swirl into it the remaining 2 tablespoons of oil. When it shimmers, add the pears, onion, garlic and ginger and cook, stirring occasionally, until they are softened and browning, approximately 15 minutes.

Turn heat to high, add the stock, Coca-Cola, honey, soy sauce, rice-wine vinegar and gochugaru, and bring the mixture to a lively simmer. Cook until pears are tender, approximately 20 minutes. Transfer to a blender or food processor, and purée the sauce until smooth, then return it to the pot.

Add the cooked short ribs and whatever fat has rendered from them to the pot, cover it and cook over medium-low heat for approximately 90 minutes, or until very tender.

When the meat can be flaked from the bone, add the roasted vegetables to the pot, along with the rice cakes. Cook until the vegetables are hot and the rice cakes (if using) are sticky, then add the greens, and stir them around until they have just started to turn tender.

Drizzle with the sesame oil, top with the scallions, radishes and sesame seeds to taste. Serve immediately.

This kimchi recipe, made with napa cabbage, is a staple side dish in Korea and is delicious in kimchi stew and stir-fried rice.

Easy Napa Cabbage Kimchi (Kimchee)

(2-pound) napa cabbage

cold water, plus more as needed

daikon radish,

Korean red pepper powder

garlic (from 6 to 8 medium cloves)

Korean salted shrimp, minced

The goal here was to achieve a tonkotsu-like broth without using any meat. Tomato paste, dried shiitake mushrooms, kombu, and a little bit of butter help to get you that rich umami-like effect.

Vegetarian Ramen

garlic cloves, thinly sliced

¼ cup plus 2 Tbsp. vegetable oil

Tbsp. black or white sesame seeds

Tbsp. gochugaru (coarse Korean red pepper powder)

scallions

2" piece ginger, peeled, thinly sliced

tomato paste

shiitake mushrooms

kombu

Tbsp. unsalted butter,

Tbsp. low-sodium soy sauce

baby bok choy (about 12 oz. total), quartered lengthwise

5-oz. packages fresh ramen noodles

noodles

Bon Appétit

Cook garlic and ¼ cup oil in a medium pot over medium heat, stirring often, until garlic is beginning to turn golden, about 3 minutes. Stir in sesame seeds and cook, stirring occasionally, until garlic is golden brown and crisp, about 1 minute. Transfer mixture to a small bowl and stir in gochugaru; season with salt. Set garlic oil aside. Wipe out pot and set aside.

Trim dark green parts from scallions and thinly slice; set aside for serving. Coarsely chop white and pale green parts. Heat remaining 2 Tbsp oil in reserved pot over medium-high. Cook chopped scallions and ginger, stirring often, until scallions are charred in spots, about 4 minutes. Add tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of pot and darkens slightly, about 2 minutes. Add mushrooms and kombu, then stir in 5 cups cold water. Bring to a boil, then remove from heat and let sit until mushrooms soften, about 10 minutes. Remove and discard kombu.

Using a slotted spoon, transfer solids to a blender. Add a ladleful or 2 of broth to blender and purée until smooth. Stir purée back into broth in pot and bring to a simmer over medium heat. Add butter a piece at a time, whisking to combine after each addition before adding more. Stir in soy sauce; season with salt. Reduce heat to low and keep warm until ready to serve.

Meanwhile, bring a large pot of water to a boil. Add bok choy and cook until bright green and tender, about 2 minutes. Using a slotted spoon, transfer bok choy to a plate. Return water to a boil and cook noodles according to package directions. Drain and divide among bowls.

To serve, ladle broth over noodles, then top with bok choy and reserved garlic oil. Top with eggs, nori, and cilantro if desired.

Dubu jorim is a tofu dish that&#039;s braised in a simple sauce. With this recipe, you can easily turn your tofu into a flavorful side dish. 

Dubu Jorim (Braised Tofu)

about 18-oz pack firm tofu

vegetable/canola oil

water

Korean red pepper flakes (gochugaru, 고추가루)

sesame seed

scallions (1 if large), finely chopped (about 1/4 cup)

Cut the tofu block into 1/2-inch thick rectangular pieces. Pat dry with a paper towel.

Prepare the sauce by mixing all ingredients together.

Heat a tablespoon of oil in a large non-stick skillet, carefully add the tofu pieces (tofu breaks easily) and sear over medium to medium high heat until lightly golden brown (about 3 - 4 minutes each side).

Spoon the sauce over the tofu pieces. Slightly lift a side of the tofu pieces to get the sauce under them. Simmer for 3 - 4 minutes over medium to medium low heat. Flip them over, and simmer for another minute or two, spooning the sauce over the tofu pieces. Serve warm or cold with a bowl of rice.

While firm tofu is traditional, any vegetable or meat would be in good company with this stew’s spicy-funky base of kimchi, gochugaru, and gochujang.

Kimchi Jjigae

pork bacon

onion,

Napa cabbage kimchi

Tbsp. gochugaru (coarse Korean hot pepper flakes)

Tbsp. gochujang (Korean hot pepper paste)

firm tofu, cut into 1" pieces

scallions, thinly sliced

rice (for serving)

Slice pork belly into long strips about ½" thick, then thinly slice strips crosswise. Heat a small pot over medium. Add pork belly and cook, stirring often, until some fat has cooked out into the pan and meat is cooked through but not browned, about 3 minutes. Pour off all but 1 Tbsp. fat (if needed). Add onion and cook, stirring often, until translucent, about 5 minutes. Add kimchi and juices and cook, stirring occasionally, until liquid evaporates and kimchi is softened, about 5 minutes.

Add gochugaru, gochujang, and 2 cups water and bring to a simmer over medium-high. Reduce heat to medium and cook, stirring occasionally, until kimchi is very tender and flavors in stew come together, 20–30 minutes.

Add tofu to stew and cook until heated through, about 3 minutes. Divide stew among bowls and top with scallions. Serve with rice alongside.

Do Ahead: Stew can be made 4 days ahead. Let cool; cover and chill.

This spicy and sweet, slightly nutty, and creamy stew from developer Sunny Lee is worth the tending (and time) it requires over the stove.

Buttery Kimchi Chicken

plain whole-milk Greek yogurt

garlic cloves, finely chopped

2" piece ginger, peeled, finely chopped

Tbsp. fish sauce

Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

tsp. black pepper

lb. skinless, boneless chicken thighs

soybeans

vegetable oil

onion, sliced ½" thick

Napa cabbage kimchi, cut into 2" pieces

chicken broth

unsalted butter

white rice (for serving)

red chile (such as Fresno), thinly sliced

Pickles (for serving; optional)

If you ever eat at Sunny Lee’s house, don’t be surprised to find dishes that combine influences from her Korean, Greek, and American roots. Notably, her family’s kimchi jjigae recipe is untraditionally enriched with butter at the end, nudging it towards something closer to Italian Bolognese or Indian Butter Chicken. This dish gets its creaminess from browning the yogurt marinade as well as ground up soybeans. Caramelizing tomato paste with kimchi harmonizes the bright funky acidity of both ingredients as well as brightening the color of this stew—perfect for a winter night. Channel your inner grandma: Be prepared to stand over the stove for the better part of an hour and make sure to wear an apron. This spicy and sweet, slightly nutty, and creamy stew will be worth the time.

Mix yogurt, garlic, ginger, gochugaru, fish sauce, salt, and pepper in a medium bowl. Cut chicken thighs crosswise into thirds and add to bowl. Massage yogurt mixture into chicken until well coated. Cover and chill at least 1 hour and up to 3 hours.

Meanwhile, place soybeans in a medium saucepan and pour in 2 cups cold water; bring to a boil. Immediately drain soybeans and rinse under cold running water. Return to pot, pour in 1 cup cold water, and bring to a boil again. Immediately remove from heat and let cool slightly. Transfer soybeans and water to a blender and blend until a thick purée forms. (It’s okay if the soybeans are a bit chunky still; they’ll soften in the braise.) Set aside.

Heat oil in a large Dutch oven over medium-high. Working in 2 batches, remove chicken from marinade, letting any marinade that wants to cling stay on, and cook, stirring occasionally, until browned all over, 5–7 minutes per batch. Using a slotted spoon, transfer chicken to a plate as you go, leaving all the crunchy bits and oil in pot. Set any remaining marinade aside.

Reduce heat to medium-high. Combine onion, kimchi, tomato paste, and reserved marinade in same pot and cook, stirring and scraping up browned bits constantly to prevent burning, until onion is softened and tomato paste darkens slightly and begins to stick to bottom of pot, about 10 minutes. Return chicken, along with any juices collected on plate, to pot and stir in broth, butter, and reserved soybean purée. Bring to a simmer and cook until chicken is just cooked through, 10–15 minutes.

Divide rice among bowls and ladle chicken mixture over. Top with scallions and chile. Serve with pickles alongside if desired.

Could this be the anti-ramen? Either way, it’s my new favorite cold pasta, custom-made for hot summer weather because it is refreshingly and unapologetically spicy. Make the sauce in advance, but wait to toss with the noodles until just before serving. While you could order Korean ingredients online, it’s more fun to go to a Korean supermarket, if only to see all the different types of kimchi. Korean red pepper flakes are without seeds, and only medium hot, so you can use a lot.

Cold Spicy Kimchi Noodles

kimchi,

garlic clove, grated

brown sugar

gochujang (Korean hot pepper paste)

Japanese red miso

rice vinegar

lime juice

orange zest

gochugaru (Korean red pepper flakes)

Salt

rice noodles noodles

cherry tomatoes

scallions, slivered

serrano chile, thinly sliced (optional)

sesame seeds

Cilantro

Lime wedges,

Make the sauce: Put the kimchi, juice, garlic, ginger, brown sugar, gochujang, miso, sesame oil, rice vinegar, lime juice, orange zest, fish sauce and gochugaru in a mixing bowl, and stir well to combine. Taste and adjust salt. Let stand at room temperature for at least 10 minutes (or you can store overnight in the fridge, covered).

Bring a large pot of generously salted water to a boil. Add noodles and cook for about 5 minutes, or until cooked through but still firm. Drain in a colander, transfer to a bowl of cold water to cool, then drain again and set aside, covered with a towel.

Just before serving, put noodles in a large mixing bowl. Add the sauce, along with cucumber, tomatoes, radishes, scallions and chile (if using) and toss gently to coat. Divide among individual serving bowls. Top each bowl with a halved egg, sesame seeds, cilantro and a squeeze of lime juice.

These richly flavored ribs are a riff on kalbi jjim, a traditional special-occasion recipe. Red wine adds depth and complements the soy and mirin.

Red Wine and Soy–Braised Short Ribs

lb. 2"-thick boneless beef short ribs

olive oil

garlic cloves, crushed

2" piece ginger, peeled, sliced ⅛" thick

dry red wine

mirin (sweet Japanese rice wine)

¼ cup (packed) light brown sugar

¼ mu radish

egg,

Korean

These richly flavored ribs are a riff on kalbi jjim, a traditional special-occasion dish. Red wine adds depth and complements the soy and mirin.

Season short ribs all over with salt. Heat 2 Tbsp. oil in a small pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed to prevent scorching, until browned all over, 10–12 minutes per batch. Transfer to a plate.

Add onion, garlic, and ginger to same pot and cook, stirring often, until softened and lightly browned, 6–8 minutes. Add wine; bring to a boil. Reduce heat and simmer until liquid is reduced by half, 8–10 minutes. Add mirin, soy sauce, brown sugar, and 2 cups water. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to maintain a very gentle simmer and adding splashes of water as needed, until ribs are very tender (they should shred easily) and sauce is thick enough to coat meat, 3–3½ hours. Add radish about 1 hour before ribs are done. Remove from heat.

Heat remaining 1 tsp. oil in a large nonstick skillet over medium. Add egg, tilting pan to create a very thin 6–8" circle. Cook just until set, about 1 minute, then roll up egg into a cylinder; transfer to a cutting board. Thinly slice into ribbons.

Top ribs with egg, shilgochu, and scallions. Serve with rice alongside.

Do Ahead: Short ribs can be made 3 days ahead. Let cool; cover and chill.

Braising octopus might sound advanced, but it’s as easy as simmering a pot of beans.

Spicy Charred Octopus

1” piece ginger, peeled

red Thai chile

chili paste

gochugaru (Korean red pepper powder)

olive oil, divided, plus more for drizzling

carrot, peeled, chopped

celery stalk, chopped

coriander seeds

hot smoked Spanish paprika

Cabernet Sauvignon

red wine vinegar

salt and black pepper

5–6-lb. octopus, cleaned, head and beak removed

herbs

Greek yogurt

Gochugaru can be found

Purée garlic, ginger, chile, chili paste, fish sauce, lime juice, gochugaru, and vinegar in a blender until smooth.

DO AHEAD: Sauce can be made 1 week ahead. Cover and chill.

Heat 4 Tbsp. oil in a large pot over medium-high heat. Cook onion, carrot, and celery, stirring often, until softened, 8–10 minutes. Add coriander seeds and paprika and cook, stirring, until fragrant, 2 minutes. Add wine, vinegar, and 6 cups water; season with salt and pepper and bring to a boil.

Add octopus to liquid, reduce heat, and partially cover pot. Simmer gently, turning octopus occasionally, until flesh is tender enough to cut with a spoon, 60–75 minutes. Transfer octopus to a platter with a slotted spoon; let cool. Rub off skin with paper towels. Separate tentacles and cut into equal lengths.

Heat a large skillet, preferably cast iron, over medium-high heat. Toss octopus with 1 Tbsp. oil and season with salt and pepper. Cook, turning occasionally, until charred, 8–10 minutes. Brush with chili sauce (you may not use all of it) and cook, turning occasionally, until sauce is deeply caramelized, about 5 minutes. Remove from heat and toss with butter to coat.

Toss herbs, lime juice, and 1 Tbsp. oil in a small bowl; season with salt and pepper. Swipe yogurt across plates and top with octopus, then herb salad; drizzle with more oil.

DO AHEAD: Octopus can be braised 2 days ahead. Cover and chill.

This beloved Korean stir-fried chicken dish is spicy, sweet, aromatic, and comforting—and it comes together in a few easy steps and one pan. Eaten as ssäm, you can compose your own perfect bite of chicken, sweet potato, rice cake, and cabbage, all wrapped up in lettuce.

Dakgalbi

¼ medium white onion

Tbsp. unseasoned rice wine

Tbsp. brown sugar

Tbsp. gochugaru (Korean red pepper powder)

curry powder (preferably Ottogi; optional)

lb. skinless, boneless chicken thighs and/or chicken breasts

green cabbage

potato

perilla, shiso,

rice

Ssamjang and kimchi (for serving)

lettuce leaves (for serving)

“I first had the pleasure of eating dakgalbi when I was in grade school during one of our family trips to Korea,” writes recipe developer David Joo. “While looking for a place to eat, we stumbled upon a dakgalbi-jjip (dakgalbi restaurant). The owner brought out a large skillet with all the ingredients and cooked it right in front of us. Instantly, I was hooked on the experience of the food being cooked at the table, as well as the amazing balance of sweet, salty, and spicy. After we had eaten about two-thirds of the dish, my mom exclaimed bap chuga-yo, which means ‘please add rice.’ The owner told us to stop eating and proceeded by bringing a big bowl of rice, which she then fried with the remaining dakgalbi in the skillet.” If you have about 2 cups leftover cooked short-grain white rice, you can do this too: Leave 1 cup dakgalbi in the pan, add rice, and stir-fry to make fried rice. Serve topped with dried seaweed and drizzled with sesame oil.

Make the marinade: Finely chop ¼ medium white onion. Peel one 1" piece ginger with a spoon. Smash 3 garlic cloves and remove skins. Slice ginger and garlic. Transfer to a blender and add 5 Tbsp. gochujang (Korean hot pepper paste), 3 Tbsp. unseasoned rice wine or dry sherry, 2 Tbsp. raw or light brown sugar, 2 Tbsp. soy sauce, 1 Tbsp. gochugaru (Korean red pepper powder), and 1 tsp. mild Korean curry powder (if using). Purée on high until a loose paste forms (this may take up to 2 minutes depending on your blender). Transfer marinade to a large bowl.

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