Taste Korea

  A crisp pork cutlet, a little rice and a heap of finely shredded cabbage can turn a few familiar ingredients into a satisfying dinner. The contrast is the attraction: a crunchy breadcrumb shell around tender pork, with a tangy brown sauce for dipping or spooning over just before eating. In Korea, this breaded pork cutlet is called donkkaseu (돈까스), also written donkatsu or donkaseu. It belongs to the family of cutlets associated with Japanese tonkatsu, and Korean versions range from thin, broad cutlets served with sauce to thicker restaurant-style cuts. This recipe makes two modest, thin cutlets at home, with a simple sauce served separately so the crust stays crisp. Serve the sauce on the side to keep the panko crust crisp. Serves: 2 Preparation: about 20 minutes Cooking and resting: about 15–20 minutes Total: about 35–40 minutes Style: mild pork main dish; sauce served on the side Jump to recipe What Makes This Version Easy? Boneless pork loin chops are easy to portio...

  Kongnamul guk (콩나물국) is a quiet bowl of soup. There is no thick sauce or rich layer of oil, just pale broth, yellow-headed soybean sprouts and a little green onion. Its appeal is in the contrast between the warm liquid and the gently springy bite of the sprouts. It fits easily beside a meal that already has plenty of flavor. A bowl of rice, a few cubes of kimchi and something savory from the pan are enough to make it feel at home on the table. The soup brings a lighter spoonful between bites. Start by choosing the soup base that suits your kitchen: plain water, homemade anchovy-kelp stock, a stock pack, coin broth or a powdered seasoning base. The sprouts remain the main ingredient, while the chosen base changes the depth and flavor of the broth. If you are new to these options, see the Korean Soup Stock Guide: Anchovy Broth, Stock Coins and Dashida before you begin. A light bowl of kongnamul guk, with cooked soybean sprouts and a little sliced green onion. Serves: 3–4 as ...

  A Korean soup recipe often begins with a line that sounds simple: add the stock. Then you reach the grocery shelf and find dried anchovies, broth bags, little stock coins and bags of powdered seasoning. They can all help build a pot of soup, but the way you use them is different. You can choose the method that fits your kitchen and the flavor you want. A clear noodle soup benefits from a gentle broth, while a stronger seasoning may suit a more robust stew. The useful habit is to choose the base first and adjust the salt afterward. This guide explains homemade anchovy-kelp stock, stock packs, coin broth and powdered seasonings such as Dashida. It also shows how to prepare a measured amount of stock when a recipe calls for 500 ml or 1.2 liters. The photographs show generic examples of each form, rather than the packaging or contents of a particular branded product. Four ways to build a Korean soup base; the products shown are generic illustrations. What Does Yuksu Mean? Yuksu...

  A bowl of janchi guksu looks almost too gentle to make much of an impression: thin white noodles, a clear golden broth and a few colorful strips of vegetables and egg. Then you take the first spoonful, and the dried anchovies and kelp give that light-looking soup a savory depth that makes you reach for another. This is a good dish for the days when you want something warm without a heavy sauce. The noodles are soft and slippery, the toppings add a little texture, and a small spoonful of scallion soy sauce can change the flavor of the whole bowl. Keep that sauce on the side and everyone can decide how much seasoning they want. The most useful trick is to cook the noodles separately from the broth. It takes one extra pot, but keeps the soup clearer and makes it easier to get the noodles right. While the stock simmers, there is enough time to prepare the simple toppings. Warm janchi guksu with clear broth, simple toppings and a little seasoning sauce on the side. Serves: 2 ge...