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469 recipes

Gaji bokkeumStir-fried aubergine

Gaji bokkeum is a summer banchan in Korean homes, cooked in the weeks when long, thin Korean aubergines fill the markets. Strips of aubergine are seared until soft and caramelised, then tossed in garlic, spring onion, soy sauce and sesame so they turn glossy and savoury-sweet. It sits beside rice and soup at dinner and keeps well in the lunchbox. The mistake is pouring in lots of oil at the start: aubergine soaks it all up and turns greasy. Chef's tip: sear the strips in a moderate amount of oil and add a splash of water if the pan dries; the steam softens them without more oil.

15 minKoreanSidesVegan
by KrazyBadal 0 views

Tallarines rojosSpaghetti in red sauce with chicken

Tallarines rojos is the Sunday-lunch and weeknight pasta of homes all over Peru, from Lima to Arequipa: spaghetti in a sweet, deep-red sauce of blended tomato, onion and garlic with a little ají panca and oregano, often with pieces of chicken cooked right in it. Children love it, and it is served with a sprinkle of grated cheese and sometimes a spoon of huancaína on the side. The usual mistake is cooking the sauce too briefly, so it tastes of raw onion; let the blended tomato fry until it darkens and the oil shows at the edges. Chef's tip: a bay leaf and a spoon of ají panca paste give the sauce its Peruvian character; paprika will do if you can't find the paste.

30 minPeruvianPasta & Noodles
by KrazyBadal 0 views

Janchi guksu (Korean banquet noodles)

Janchi guksu means banquet noodles, the bowl once served at Korean weddings and birthdays for long life, and now a quick lunch at markets from Seoul to Busan: thin somyeon in a clear, gently fishy broth of dried anchovy and kelp, topped with egg ribbons, courgette and a spoon of seasoned soy. The mistake is boiling the anchovies hard or too long, which makes the broth bitter and cloudy. Chef's tip: remove the anchovy heads and the dark gut before simmering for a cleaner, sweeter stock.

30 minKoreanPasta & Noodles
by KrazyBadal 0 views

TopfengolatschenSweet quark puff pastry squares

A Topfengolatsche is what Viennese office workers grab from the bakery on the way in, and what grandparents order with a Melange in a coffee house on a Sunday afternoon. The corners of a puff pastry square are folded over a lemony, vanilla-scented filling of Topfen (Austrian quark) with plump raisins, and the top gets a thin white glaze. It is flaky, light and not too sweet. Raisins are sometimes soaked in rum; warm water or orange juice works just as well, and the recipe below is alcohol-free. Wet quark is the classic problem, because it turns the filling runny and it leaks out in the oven. Chef's tip: hang the quark in a sieve lined with a clean cloth for an hour, or squeeze it, until it is as thick as soft cream cheese.

57 minAustrianBaking
by KrazyBadal 0 views

Chicharrón de pescadoCrisp fried fish chunks

Up and down the Peruvian coast, from Chorrillos in Lima to the beaches of Piura, chicharrón de pescado is the crunchy plate ordered alongside ceviche at a long seafood lunch: bite-size chunks of firm white fish marinated briefly in garlic and lime, dusted in flour and fried, then served with fried cassava, salsa criolla and tartar or rocoto sauce. Using frozen peeled cassava keeps it to half an hour. The common mistake is leaving the fish in the lime too long: after about ten minutes the acid starts to 'cook' the outside and the coating slips off. Chef's tip: toss the floured pieces in a sieve to shake off every bit of loose flour; a thin coat fries crisp, a thick one turns pasty.

30 minPeruvianFish
by KrazyBadal 0 views

Gamja bokkeumStir-fried potato strips

Gamja bokkeum is one of the banchan Korean mothers pack into lunchboxes and set out at dinner in Seoul and Busan: thin potato strips stir-fried with onion and carrot, seasoned only with salt, a little sesame oil and toasted sesame seeds. The strips should be tender and separate, with a slight bite, not crisp like chips and not mushy. The mistake is skipping the soak, so the surface starch makes the strips stick to each other and the pan and break up. Chef's tip: a quick soak in salted water also seasons the potato through.

20 minKoreanSidesVeganGluten free
by KrazyBadal 0 views

Pejerrey arrebozadoBattered fish fillets with onion salsa

Pejerrey arrebozado is a Lima classic from the cevicherías and home kitchens of the coast, eaten at lunch on a plate with white rice, a heap of sharp salsa criolla and sometimes boiled potato. The pejerrey, a small silverside, is opened into butterflied fillets, dipped in a light egg-and-flour batter and fried golden. Outside Peru, use small fillets of whiting, sole, haddock or tilapia. The batter here uses sparkling water, not beer, so it is alcohol free. The common mistake is frying in oil that isn't hot enough: the batter drinks the oil and turns greasy, so test with a drop of batter first. Chef's tip: make the salsa criolla first and let the onion sit in lime for ten minutes; it softens its bite and turns a pretty pink.

25 minPeruvianFish
by KrazyBadal 0 views

Sogogi yachae-juk (beef and vegetable baby porridge)

In Korea, beef is added to a baby's rice porridge, or ijuksik, within the first weeks of weaning at about six months, because it is rich in iron. This sogogi yachae-juk blends soaked rice with lean beef, carrot and courgette into a smooth, savoury porridge that tastes gently meaty and sweet. It is made without salt, soy sauce or the sesame oil grown-ups would add. It contains none of the common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish). Chef's tip: soak the beef in cold water for 15 minutes first to draw out the blood, which keeps the porridge clean-tasting and pale.

70 minKoreanRice & GrainsGluten free
by KrazyBadal 0 views

Korean corn cheese

Corn cheese arrives sizzling on a small iron plate as a side at Korean barbecue restaurants, and at home it has become a five-minute after-school snack and a favourite for children's sleepovers in Seoul and beyond. Sweet, juicy corn is stirred with a little butter and mayonnaise, then covered in mozzarella and heated until it melts into long strings. Most versions add sugar; this one lets the corn's own sweetness carry it. It contains milk and egg (mayonnaise). Chef's tip: drain and dry the corn really well, or the dish turns watery under the cheese.

15 minKoreanSnacks & StartersGluten free
by KrazyBadal 0 views

Mayak gimbap (mini gimbap with mustard dip)

Mayak gimbap began at Gwangjang Market in Seoul, where stallholders roll stubby, finger-sized gimbap and sell them by the plate with a tangy mustard and soy dip. The nickname 'mayak' jokes that they are addictive, and the small size makes them a favourite in Korean children's lunchboxes and snack boxes. They are vegan, with sesame, soya and wheat (soy sauce) and mustard in the dip; leave the mustard out of a child's portion if they prefer it mild. Chef's tip: use only a thin layer of rice; with a mini roll, too much rice is what makes them burst.

40 minKoreanRice & GrainsVegan
by KrazyBadal 0 views

Godeungeo guiGrilled mackerel

Andong, far inland, is oddly famous for its mackerel: the fish was salted on the coast and carried over the mountains, arriving perfectly seasoned, and Andong gangodeungeo is still sold that way. Across Korea, a salted mackerel fillet pan-grilled until the skin crackles is a staple of home dinners and set-meal restaurants, served with rice, doenjang soup and kimchi. Mackerel is an oily fish, so this is filling rather than low calorie: about 340 kcal a portion. The most common mistake is moving the fish too soon; leave it skin side down until the skin releases on its own, or it tears and sticks. Chef's tip: dust the skin very lightly with flour or starch before grilling, or simply pat it bone-dry; you'll get a crisp, glassy skin.

22 minKoreanFishGluten free
by KrazyBadal 0 views

Jumeokbap (Korean vegetable rice balls)

Jumeokbap means 'fist rice', and Korean parents squeeze it together in minutes for picnics, school trips and busy mornings: warm rice tossed with sesame oil, crumbled seasoned laver and tiny pieces of vegetables, then pressed into balls a child can hold. It tastes nutty and gently salty. Tuna with mayonnaise or minced beef is a common addition, but this version is fully vegan. It contains sesame and, from the soy sauce in some seasoned laver, may contain soya and wheat. Chef's tip: mix the rice while it is warm; cold rice won't stick and the balls crumble in the lunchbox.

18 minKoreanRice & GrainsVegan
by KrazyBadal 0 views

Soya bokkeum (sausage and vegetable stir-fry)

The name joins 'sausage' and 'vegetables' (yachae), and soya bokkeum is a staple banchan in Korean children's lunchboxes and on cheap and cheerful dinner tables: scored sausages and colourful peppers stir-fried in a glossy ketchup and soy glaze. It is sweet, a little tangy and tastes as good cold as hot. Adults often add a spoonful of gochujang. It contains soya and wheat (soy sauce) and sesame; check your sausages for milk. Chef's tip: score the sausages diagonally; the cuts open up in the pan and catch the sauce.

15 minKoreanMeat
by KrazyBadal 0 views

Pan chutaAniseed round bread

The small town of Oropesa, half an hour from Cusco, calls itself Peru's bread capital, and its wood-fired bakeries are famous for chuta: big, flat, round loaves as wide as a dinner plate, glossy on top, with a faint sweetness and the warmth of aniseed. Travellers on the road to Puno and Bolivia stop to buy them by the bagful, and families bring them home for All Saints' Day and for sharing with hot coca tea or coffee, fresh cheese and butter. The bakeries traditionally use lard; this version uses vegetable shortening and butter, so it is vegetarian. The make-or-break moment is the proof: chuta is large and flat, and if it goes in under-risen it bakes dense and splits at the rim. Chef's tip: toast the aniseed for a minute in a dry pan and crush it lightly before adding, for a rounder, sweeter perfume.

240 minPeruvianBreads & Parathas
by KrazyBadal 0 views

Soboro-ppangPeanut streusel buns

'Soboro' describes something crumbled, and that is exactly what covers these buns: a craggy, peanut-scented streusel that bakes into a sweet, sandy crust over soft milk bread. Soboro-ppang (소보로빵) has been a fixture of Korean neighbourhood bakeries since the 1960s and is still one of the cheapest, most loved buns on the shelf, bought by students after school and eaten with a carton of banana or plain milk. The contrast is the point, crunchy and buttery on top, fluffy and lightly sweet inside. Some bakeries fill them with red bean paste or custard; this is the plain classic. Beating the streusel into a smooth paste is a common mistake, as it melts into a flat lid in the oven, so rub it only into clumpy crumbs and keep it cold. Chef's tip: brush the tops of the dough balls with milk and press them firmly, top down, into a bowl of crumbs; a thick, even coat sticks better than crumbs scattered on afterwards. They contain peanuts.

142 minKoreanBreads & Parathas
by KrazyBadal 0 views

Sotteok sotteok (sausage and rice cake skewers)

Sotteok sotteok, from sausage (so) and rice cake (tteok), is sold at Korean motorway service stations and school-gate snack stalls, and children make it at home with a parent after school: chewy rice cake sticks and sausage pieces threaded in turn, fried until the rice cakes blister, then brushed with a sweet ketchup glaze. Grown-ups like a little gochujang in the sauce. It contains soya and wheat (soy sauce); check your sausages for milk. Take everything off the skewers for younger children. Chef's tip: soak hard rice cakes in hot water first, or they crack when you skewer them.

20 minKoreanSnacks & Starters
by KrazyBadal 0 views

Gyeongju breadRed bean pastries

Near the grassy royal tombs of Gyeongju, the ancient Silla capital, a baker in Hwangnam-dong began making these small round pastries in 1939, and the city's shops have sold them by the boxful ever since. Gyeongju bread (황남빵, also called Gyeongju-ppang) is mostly filling: a generous ball of coarse red bean paste in a skin so thin it looks painted on, stamped with a flower pattern and glazed until shiny brown. It tastes gently sweet and nutty, soft and moist rather than bready, and it is the souvenir every visitor carries home, eaten with barley tea or green tea. The usual mistake is a dough shell that is too thick, which bakes into a cookie and hides the bean flavour; aim for roughly one part dough to two and a half parts filling. Chef's tip: press the pattern in with a small cookie stamp or the back of a citrus press dipped in flour, while the buns are cold and firm, so the design stays sharp.

78 minKoreanBaking
by KrazyBadal 0 views

Galchi jorimBraised hairtail with radish

On Jeju island, the silvery hairtail caught on long lines at night by boats off Seogwipo is the pride of the local restaurants, and galchi-jorim is how islanders eat it most: pieces of the long, thin fish braised over thick slices of radish and potato in a bright red sauce of gochugaru, soy and garlic until the radish soaks up all the flavour. It is spicy, sweet and savoury and eaten with lots of rice. A portion is about 260 kcal. Hairtail has a soft, fine flesh and fine bones that lift away when cooked. The common mistake is stirring the pot, which breaks the delicate fish; spoon the sauce over instead. Chef's tip: put the radish on the bottom of the pan and the fish on top; the radish protects the fish from the heat and drinks up the sauce.

40 minKoreanFishSpicy
by KrazyBadal 0 views

Kärntner ReindlingCinnamon raisin yeast cake

Carinthia's Easter loaf takes its name from the Reindl, the round, deep pan it is baked in, and in southern Austria no Easter basket goes to church without one. Inside the golden yeast crust is a spiral of butter, cinnamon sugar and plump raisins, so every slice shows a dark swirl. Locals eat it two ways: sweet with coffee on Easter morning, or alongside the savoury Easter platter with horseradish. Many bakers soak the raisins in rum overnight; warm water or tea works just as well and keeps it alcohol-free. A dry, crumbly Reindling usually means too much flour went in during kneading, so keep the dough soft and only lightly floured. Chef's tip: butter the pan well and dust it with sugar, which caramelises into a thin crunchy shell.

180 minAustrianBaking
by KrazyBadal 0 views

Yennal dosirak (Korean shaken lunchbox)Shaken rice lunchbox with kimchi

Yennal dosirak, 'the old-days lunchbox', is a slice of nostalgia for Korean parents who carried a dented tin box to school in the 1970s and 80s and warmed it on the classroom stove. Rice goes in first, then stir-fried kimchi, sweet-salty anchovies, egg-dipped sausage slices and a fried egg on top; at lunchtime you close the lid and shake it hard so it all mixes. Restaurants now serve it for fun, and families make it at home for children. It contains egg, fish, soya and wheat (soy sauce) and sesame. Chef's tip: toast the anchovies in a dry pan first so they stay crisp under the glaze.

25 minKoreanRice & Grains
by KrazyBadal 0 views

ChaplasHollow puffed Andean bread

Walk through Ayacucho's central market at seven in the morning and you will see women selling stacks of chaplas from cloth-lined baskets, still warm from the wood-fired ovens of the Andes. These round wheat breads puff up like pita in the fierce heat, leaving a hollow pocket inside a thin, soft, lightly floury crust. In Ayacucho and Huancavelica they are eaten with sweet coffee or hot emoliente for breakfast, or split and filled with queso fresco, avocado or a spoonful of rocoto sauce. Highland bakers traditionally work in a little lard; vegetable shortening gives the same tenderness and keeps the bread vegan. A cool baking tray is the reason chaplas stay flat, so preheat it thoroughly. Chef's tip: let the rolled rounds rest before baking and flip them upside down onto the tray, so the smooth, dry side meets the heat first and the pocket opens evenly.

149 minPeruvianBreads & ParathasVegan
by KrazyBadal 0 views

RohlíkSalt and caraway breakfast roll

Ask a Czech or Slovak what they ate for breakfast as a child and the answer is usually a rohlík: a long, slim roll rolled up from a triangle of dough, sold for a few crowns at every bakery and supermarket from Prague to Bratislava. It has a thin, crisp golden crust scattered with coarse salt and caraway, and a soft, tight spiral inside. People eat it with butter and jam, with a spread such as egg or bean pomazánka, with a cup of white coffee, or simply dunked in a mug of cocoa. This version uses sunflower oil, so it is vegan. Rolling the triangles loosely is the usual mistake; the spiral opens in the oven and the roll splits. Chef's tip: stretch each triangle gently by its point as you roll it up, which keeps the coil tight and gives the long, even shape.

135 minCzechBreads & ParathasVegan
by KrazyBadal 0 views

Kongbiji jjigaeSoybean pulp stew

Kongbiji jjigae is the rustic winter stew of Korean farmhouses, once made with the soy pulp left from tofu-making and now with soaked soybeans blended into a creamy, nutty paste: it is simmered with sour kimchi and a little pork belly until thick, and eaten with rice in Gyeonggi and Chungcheong homes when the weather turns cold. It is filling, mildly spicy and full of protein. This recipe contains pork. A portion is about 290 kcal. Soak the soybeans overnight first (not counted). The most common mistake is stirring the stew once the bean paste goes in; it should be left to bubble gently so the beans set into soft curds on top. Chef's tip: use well-aged, sour kimchi; fresh kimchi tastes flat against the rich beans.

40 minKoreanCurries
by KrazyBadal 0 views

BossamBoiled pork wraps

Bossam started as the dish Korean families made on kimjang day in November, when the whole street gathered to make the winter's kimchi: a slab of pork belly was boiled while everyone worked, sliced and wrapped in the salted cabbage leaves with the fresh, spicy radish filling. Today Seoul's bossam restaurants around Jangchung-dong serve it all year, and it is a favourite takeaway. This is a pork dish, and pork belly is rich, so it is not a low-calorie choice: about 450 kcal a portion. Boiling the pork in water with doenjang, onion, garlic and ginger renders out much of the fat and leaves it tender with no smell. The most common mistake is slicing it hot; rest it for 10 minutes or it falls apart. Chef's tip: let the pork cool in the broth for 10 minutes before lifting it out; it stays much juicier.

90 minKoreanMeat
by KrazyBadal 0 views

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