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Korean White Kimchi – Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of some select vegetables with varied seasonings, most commonly referring to the spicy baechu variety. Kimchi is the most common Korean banchan, or side dish, eaten with rice along with other banchan dishes. Kimchi is also a common ingredient and cooked with other ingredients to make dishes such as kimchi stew (kimchi jjigae) and kimchi fried rice (kimchi bokkeumbap). Kimchi often tastes better with age

Korean White Kimchi, this type of kimchi is not as common as the spicy variety and is a delicacy of Korea’s fiercely independent northern provinces. Fresh pear gives this variety of kimchi a tart, mild flavor that has little in common with the tear-inducing red chili kimchi found throughout the rest of the country.

Serves 4-6 Preparation time: 1 day

• 1 large Chinese cabbage (about 1 1/2 kg/3 1/2 lbs)
• 250 g (1 cup) sea salt or coarse salt
• 3 liters (12 cups) water

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Korean Classic Cabbage Kimchi – This side dish of fermented vegetables continues to be an essential part of any Korean meal. Early kimchi dishes were relatively mild, spiced with fermented anchovies, ginger, garlic, and green onions. Koreans still use these ingredients today, but the spice most closely associated with modern kimchi is red pepper powder.

Born from the need to preserve vegetables throughout the country’s long and bitter winter months, this fermented pickled cabbage is a mandatory presence on every Korean table. Its high vitamin content and tart, slightly sour and spicy flavor is now winning many converts abroad.

Korea boasts more than two hundred types of kimchi, all rich in vitamins, minerals, and proteins created by the lactic acid fermentation of cabbage, radish, and other vegetables and seafood.

Preparation time: 1 day
Serves 4-6

• 1 large Chinese cabbage (about 1 1/2 kg / 3 1/2 lbs)
• 3 liters (12 cups) water
• 250 g (1 cup) sea salt or coarse salt

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Estimated cooking time: 1 hour and 20 minutes

Servings: 4 servings

• 2 pounds sirloin, sliced across the grain on the diagonal bias

• 3 cloves garlic, minced

• 3 scallions, chopped

• 1 onion, chopped

• 1/3 cup soy sauce

• 2 tablespoons sesame oil

• 2 teaspoons honey

• Freshly ground black pepper

• 1/2 teaspoon sugar

• 1 tablespoon kochujang (Korean red pepper paste)

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Estimated cooking time: 50 minutes

Makes 6 servings

• 1 1/4 lb Sirloin or rib steak

• 1/2 ts Salt

• 1 tb Sesame oil

• 1/4 ts Black pepper

• 4 Scallions; white part only -in 2″ long julienne strips

• 3 tablespoon  Soy sauce

• 2 teaspoon Sesame oil

• 1 teaspoon Hot red chili powder; to 3 teaspoon

• 1 teaspoon Sugar

• 1 tb Toasted sesame seeds

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