조림류
Braising
Soy-based seasoning reduces and penetrates the ingredients — concentrating sweet, salty, and umami flavors
Braising is the patient cooking method where soy-based seasoning slowly penetrates the ingredients. Starting with high heat and gradually reducing it while the sauce reduces, osmotic pressure drives the seasoning deep into the ingredients. Gamja jorim, saengseon jorim — braised dishes are the year-round side dishes of Korean home cooking.
응용 예시
Once you know this: Potatoes + soy sauce 2 : sugar 1 : water 3 → potato braised dish. This golden ratio works for braising any vegetable or protein.
핵심 요소
핵심 원리
The marinade penetrates the ingredients through osmosis.
핵심 단계
- 1Start with high heat and then reduce it to medium heat.
- 2Occasionally flipping the ingredients.
- 3Reduce the liquid by about one-third through simmering.
소스 비율
Soy sauce + sugar + water (in a 2:1:3 ratio).
세부 기술
이 원리로 만드는 레시피
Korean-style braised lotus root (inspired by Japanese cuisine).
초급Chef Kim Dae-seok's Spicy Gochugaru Pepper and Anchovy Stew.
초급Unbreakable Soy Sauce Glazed Potatoes.
초급Highly addictive braised tofu.
초급Chef Kim Dae-seok's braised rockfish.
초급Spicy tuna with Korean radish (mu) simmered in sauce.
초급음식 예시
Braised goose.
21 kcal단백질 4.2g지방 0.2gBraised chicken.
197 kcal단백질 18.0g지방 10.9gKorean braised radish.
48 kcal단백질 2.3g지방 2.4gBraised soybeans.
198 kcal단백질 13.5g지방 6.4gBraised potatoes.
114 kcal단백질 2.4g지방 3.5gSpicy stir-fried peppers.
111 kcal단백질 3.3g지방 4.9gKonjac stew.
43 kcal단백질 1.1g지방 2.0gMackerel stew (or braised mackerel).
244 kcal단백질 15.5g지방 17.9gBraised eggs.
109 kcal단백질 9.0g지방 4.8gDakdoritang.
78 kcal단백질 6.5g지방 3.3gDakbokkeumtang.
111 kcal단백질 11.9g지방 3.2gStir-fried rockfish.
110 kcal단백질 16.3g지방 1.9gTofu braised in soy sauce (Dubu-jorim).
143 kcal단백질 9.6g지방 9.7gPeanut stew/braised peanuts.
483 kcal단백질 18.8g지방 36.4gBraised Anchovies.
318 kcal단백질 40.9g지방 13.2g