south korea

This rich and earthy chicken soup packs a proper punch – it's seriously good.

Korean chicken hotpot

shiitake mushrooms

carrots

spring onions

firm silken tofu

free-range chicken thighs skin on, bone in

litre organic chicken stock

soy sauce

Korean chilli paste

kimchee (find it in Asian supermarkets)

wholewheat noodles

sesame oil

sesame seeds

lime

This is one of those rare recipes that practically makes itself and celebrates how soft and velvety tofu can be.

Dooboo Jorim (Braised Tofu)

Tbsp. gochugaru

garlic,

scallion, chopped

Tbsp. finely diced red onion

½ shishito pepper

½ Fresno pepper, sliced

Tbsp. brown rice syrup

rice vinegar

mirin

½ tsp. black pepper

turmeric

(16-ounce) block medium-firm tofu

olive oil

Tbsp. Spicy Soy Sauce Dressing (from above),

vegetable broth

onion, julienned

carrot, finely diced

scallions, chopped

Have I mentioned how much I love recipes that are absolutely “stupid proof”? You can call it “noobie proof” or “I’m exhausted from work proof” or “I barely know how to boil water proof” too. We’ve all been there: For whatever reason, your brain is on autopilot and, therefore, the recipe better be damn near automated lest you burn your house to the ground. This is one of those rare recipes that practically makes itself but looks and tastes like you slaved over it all day long. I keep it in my arsenal for quick meals and dinner parties alike—it never fails to satisfy. And I’ll bet this may be the first vegan recipe you’ve seen that doesn’t call for extra-firm tofu. This dish celebrates how soft and velvety tofu can be, so play around with medium or firm tofu!
Editor’s note: The Spicy Soy Sauce Dressing will yield more than you need to make the dooboo jorim. Save the extra for another batch of the tofu—keep it in a covered container in the refrigerator for up to a month—or use it as a dipping sauce for dumplings, pour some over cooked vegetables or beans, or spoon it over a bowl of rice.

Epicurious

In a small bowl, whisk the soy sauce, gochugaru, garlic, scallions, red onion, shishito or jalapeño pepper, Fresno pepper, brown rice syrup, rice vinegar, mirin, black pepper, and turmeric together. You can store it in a covered container in the refrigerator for up to 1 month. Shake well before serving.

Slice the block of tofu crosswise into ⅓-inch-thick pieces (I usually end up with 8 to 9 pieces).

In a very large skillet, heat the olive oil over medium-high heat. When the oil is hot, place the tofu in the pan in a single layer (you may have to cook in batches if your pan is not large enough) and cook the tofu until the bottom is browned, 7 to 10 minutes. Flip the tofu and repeat until both sides are evenly cooked.

Add three tablespoons of the Spicy Soy Dressing and vegetable broth to the pan. Bring to a boil and then reduce the heat to very low. Sprinkle the onion, carrot, and mushrooms over the tofu. Cover the pan and cook until most of the braising liquid has evaporated, 15 to 20 minutes, popping the lid open occasionally and spooning a little bit of the braising liquid over the top of the tofu and vegetables as they cook.

Garnish with the scallions and toasted sesame seeds. Serve with additional dressing over the top or on the side.

Korean Black Sesame Latte (Heukimja Latte)

TBSP Black Sesame Seeds

TBSP Honey

Oz Heavy Whipping Cream

Oz Milk

Shots Espresso

In a mini food processor, combine black sesame seeds and honey. Blend until the mixture is smooth.*

Then, in the food processor, blender, or mixer combine the heavy whipping cream with the black sesame paste. Blend until the mixture gets thick enough to create layers. You do not want to make thick whipped cream. Too thick, and you won't get able to mix it into the milk and espresso.

Next, prepare the espresso. Do this in a Moka pot, espresso machine, or Nespresso.

Finally, combine the ingredients. Start with the black sesame mixture. Next, add the milk. Finally, top the drink with espresso. Before drinking, mix everything together.

How to Make Gochugaru (Korean Pepper Powder)

Korean Red Peppers

Wash and dry your chili peppers. Choose only fresh peppers. If they show any signs of rotting, throw them away.

Wearing gloves, remove the stems and slice the peppers in half. Leave them whole if you prefer, but they will take much longer to dehydrate. The gloves are important when working with peppers because the oils from the peppers can burn your skin, and the pain can linger.

Remove the seeds from the peppers.

Place the peppers on the trays of the dehydrator. Spread them out evenly so the heat can distribute properly.

Turn on the dehydrator at 125-135°F, or whatever setting your dehydrator recommends.

Once they are dried, remove. Then, using a food processor, spice grinder, or blender, grind them. You can grind the pepper finely (to make gochujang) or coarsely (for soups, stews, etc.).

Store the gochugaru in a dark place, like your pantry, for freshness. Or, you can place the gochugaru in the refrigerator to keep it fresh even longer.

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Korean chicken hotpot

Dooboo Jorim (Braised Tofu)

Korean Black Sesame Latte (Heukimja...

How to Make Gochugaru (Korean Peppe...

Top 4 south korea recipes from across the web

The most viewed south korea recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean chicken hotpot

Dooboo Jorim (Braised Tofu)

Korean Black Sesame Latte (Heukimja...

How to Make Gochugaru (Korean Peppe...

The most viewed south korea recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine