TECHNIQUE GUIDE

Cooking technique guide

Check the core principles of cooking techniques and how to handle ingredients step by step.

COOKING TECHNIQUE

Blanching

Blanching is a cooking method where ingredients are briefly immersed in boiling water and then removed. It is used to reduce surface off-flavors, bitterness, excess fat and impurities, and to set color and texture for the next cooking step. While the goal can be full cooking, more often it is a brief heat treatment for salads, stir-fries, soups, or pre-freeze preparation. The degree of blanching should vary according to the size and tenderness of the ingredients and whether further cooking is planned; if overcooked, color, aroma, and the crisp texture can be easily lost.

Core principles

A method of delivering intense heat from boiling water to the surface and interior of the ingredient only as much as needed. If the boil recovers slowly after adding the ingredient, it may mean the batch is large or there is little water, so divide blanching or increase the water for uniform results.
Leafy greens should retain bright color and soft stems, sturdy stem vegetables should show reduced resistance when bent as a sign of proper doneness. When the desired state appears, remove immediately to the next step to prevent carryover cooking.
Post-blanching handling depends on the purpose. To keep color and elasticity like namul, cool quickly to stop the heat, and for ingredients intended for soups or stir-fries, drain well to prevent the marinade or oil from becoming thin and watery.

Well-matching ingredients

Best suited for vegetables where color and texture are revived by short heating, such as spinach, bok choy, and broccoli. If there is a large difference in thickness between stems and leaves, add the tougher parts first or divide to reduce doneness differences.
Can also be used for textures that are coarse or require refinement of a unique aroma and flavor, like fiddlehead ferns and certain wild greens. However, check whether blanching alone is sufficient or if soaking or boiling is required in subsequent steps.
Used as a preprocessing to remove Gamey odors and surface coagulates from pork, bones, or offal. In this case, aim to set the surface and change the appearance rather than fully cook through; wash after blanching before proceeding to the main dish.
Very tender sprouts or mushrooms with high moisture can collapse quickly with short blanching, so they may be better used raw or with other methods. If crisp texture is essential, blanching may be unfavorable.

Heat and time management

Prepare water well enough to recover to boil quickly after adding ingredients, and do not add too many ingredients at once. If the boil recovers too slowly, the ingredients will stay in hot water too long, causing color to dull and texture to soften.
Blanching time is better judged by the changes in the ingredient rather than by a clock. For leafy greens, use when their leaves become a bit limp and color becomes more vivid; for sturdy vegetables, use when the edges become transparent or a skewer penetrates slightly.
Cooling in cold water or ice water is especially useful to stop carryover cooking of green vegetables. However, soaking too long can cause water absorption and dilute flavors, so remove immediately after cooling and dry well.
For meat preprocessing, you can blanch in cold water slowly or plunge into boiling water briefly. Which method is correct depends on the amount of blood and coagulated substances to remove and the following cooking method, so do not apply one method to all ingredients.

Success points

Wash vegetables, shake off large droplets, and add to blanching water, then spread on a sieve or gently squeeze to control moisture after blanching. If water releases moisture for salad ingredients, it will dilute the seasoning, so rather than twisting hard with hands, press gently according to the ingredient's nature to remove moisture.
Salt can be used to enhance color and flavor of vegetables, but if you plan strong seasoning, avoid excessive salt. If blanching water already tastes salty, adjust the seasoning later to balance.
For ingredients like broccoli with gaps, divide into small florets and move them gently in the water to ensure heat reaches all parts. If the stems are particularly thick, split lengthwise to fit and prevent the florets from softening first.
If blanching ingredients to stir-fry or bake, ensure surface moisture is removed before adding to the pan. If moisture is high, they will steam rather than fry, making it hard to develop aroma and color.

Common mistakes

Using too little water or adding all ingredients at once can cause a large drop in water temperature, leading to uneven cooking. If colors look dull or some parts are undercooked, divide portions and maintain a vigorously boiling water for the next batch.
Overcooking to the point of complete softness after blanching will cause carryover cooking to finish in residual heat, softening flavors. Remove when slightly firm and cool, then finish in sauté or soup.
Soaking in cold water too long after blanching can leach water-soluble flavors and aromas and make ingredients soggy. Remove from heat immediately and drain on a sieve, then dry as needed.
If you blanch meat or bones and leave the surface coagulates, the broth or sauce may become cloudy. Rinse the drained ingredients and pot briefly and start the main cooking with fresh water or stock.