Chef Jeong-sun
Yangpa-jangajji (Soy-Pickled Onion)
Quartered onions cured in soy, vinegar, and sugar, the modern home jangajji that waits in the refrigerator and rescues any table heavy with grilled meat.
Recipe Archive
Sauces & Condiments
Sauces and condiments carry a surprising amount of technique. Find dressings, marinades, stocks, gravies, relishes, and finishing sauces with clear purpose.
710 recipes
Culinary Explorer
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Recipes
Chef Jeong-sun
Yeolmu-kimchi (Young Summer Radish Kimchi)
Tender young summer radish and greens, salted lightly and fermented just enough to stay crisp, the kimchi Koreans spoon over cold rice when the heat makes soup feel impossible.
Chef Jeong-sun
Yeolmu-mul-kimchi (Summer Radish Water Kimchi)
Tender young radish and its greens in a clean, lightly fermented summer brine, made pale and crisp so the leaves stay fresh and the broth is drunk as much as eaten.
Chef Takumi
Yūan-ji (柚庵地, Edo citrus-soy marinade)
Equal parts shōyu, sake, and mirin, brightened by yuzu. Yūan-ji asks only one discipline: marinate briefly, so the fish tastes seasoned, not cured.
Chef Takumi
Yuzu Koshō (柚子胡椒, yuzu chili paste)
Green yuzu peel, fresh chili, and salt. Pound them fine, let them rest, and Kyushu's small fierce condiment becomes bright heat you use by the dab.
Chef Takumi
Yuzu-Miso (柚子味噌, winter citrus miso)
When yuzu arrives in November, use the peel first. Its fragrance turns a quiet white miso base into a winter sauce for tofu, daikon, and konnyaku.
Chef Lesia
Zasmazhka (засмажка, borshch sofrito base)
Orange fat is flavor you can see: onion and carrot cooked low and slow until sweet, glossy, and ready to wake up a whole pot of borshch.
Chef Dean
Zero-Waste Vegetable Stock
Transform your kitchen scraps into liquid gold. Onion ends, carrot peels, and herb stems become a versatile stock that proves the most frugal cooking is often the most flavorful.
Chef Joost
Zilveruitjes (Dutch Pickled Silverskin Onions)
The small shining onion of the Dutch borrel table, sharp, sweet, and patient enough to prove that a pickle can carry a whole pantry's memory.
Chef Joost
Zoetzure Augurken
Small cucumbers, salt, vinegar, sugar, and patience: zoetzure augurken are the Dutch larder at its sharpest, a jar of summer kept for the bread-and-cheese table.
Chef Joost
Zure Bom
Zure bom is Dutch pickling with no manners and no apology: a fat cucumber kept whole, sharpened by vinegar and salt, and fished from the jar when the snackbar hunger arrives.
Chef Elsa
Zwetschkenröster (Stewed Plum Compote)
Zwetschken stewed gently in red wine with cinnamon and cloves until some collapse into sauce and others hold their shape, the compote that belongs beside every Kaiserschmarrn you'll ever make.
Chef Elsa
Zwiebelsauce (Viennese Onion Gravy)
The dark, deeply savory onion gravy that belongs on every Zwiebelrostbraten and half the roasts in Austria. Thirty minutes of patient caramelization, a good stock, a splash of vinegar, and your kitchen smells like a Viennese Gasthaus.
Chef Klaus
Zwiebelsoße (Zwiebelrahmsauce)
Onions cooked slowly until gold and sweet, then loosened with stock and cream: the German pan sauce that turns cheap supper into a proper plate.
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