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Recipes with asian pear

3 recipes that use asian pear, with photos, step-by-step instructions and cook times. The quickest, Tofu bulgogi, takes 30 minutes. It is most often cooked with garlic, ginger and spring onion.

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Tofu bulgogi

Tofu bulgogi (두부불고기) takes the famous sweet and savoury bulgogi marinade, usually made for thin slices of beef, and uses it on golden pan-fried tofu instead. It is a popular meat-free dish in homes and temple-style restaurants across Korea. Grated pear sweetens the soy and garlic sauce and makes it glossy, and the tofu is fried first so it holds its shape and soaks up the glaze. Serve with rice, lettuce leaves for wrapping and kimchi. Chef's tip: dry the tofu well and leave it alone in the pan until it releases by itself. A good golden crust is what lets it soak up the glaze without falling apart.

30 minVegetarianVegan
by KrazyBadal 0 views

Baechu kimchi

Baechu kimchi (배추김치) is the napa cabbage kimchi served at almost every Korean meal, from Seoul to Jeju. Salted cabbage quarters are rubbed leaf by leaf with a red paste of chilli flakes, garlic, ginger, radish and spring onion, then left to ferment until sour, fizzy and deeply savoury. Most recipes use fish sauce and salted shrimp; this one gets its depth from kelp stock and tamari, so it is vegetarian and gluten free. Eat it fresh after a day or two, or let it sour for a few weeks for kimchi fried rice, stews and pancakes. Salting takes about 2 hours, then allow 1–2 days for fermenting. Chef's tip: the salting is everything. Under-salted cabbage goes mushy and spoils; over-salted kimchi is harsh. Test a thick white stem: when it bends without snapping, rinse.

150 minBasicsVeganGluten freeSpicy
by KrazyBadal 0 views

Kkakdugi

Kkakdugi (깍두기) is kimchi made from chunky cubes of Korean radish instead of cabbage. It is quicker to make than cabbage kimchi and stays crunchy and juicy, with a sweet, peppery bite. Made all over Korea, it is the classic partner to rich soups and noodles. Traditional versions are seasoned with fish sauce and salted shrimp; here soy sauce and a little grated pear give the same savoury-sweet depth, keeping it vegan. Ready to eat after a day or two of fermenting. Chef's tip: rub in the chilli flakes on their own first, before the wet seasonings. The red then clings to every cube, and the radish keeps its crunch.

40 minBasicsVeganSpicy
by KrazyBadal 0 views

Goes well with asian pear