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

Stuffing

• 1 daikon radish (about 500 g/1 lb), peeled and cut into matchsticks
• 2 fresh porcini or other mushrooms, stems trimmed and caps sliced into strips
• 1 Chinese or Japanese pear, peeled and cut into strips
• 1 spring onion, minced
• 3 – 4 red finger-length chilies, deseeded and cut into thin strips
• 4 cloves garlic, minced
• 1 teaspoon minced fresh ginger root
• 100 g (1/2 cup) sugar
• 250 ml (1 cup) water

• Remove the outer leaves of the cabbage and halve it lengthwise.
  

• Rub a handful of the salt between all the leaves. Set aside.

• Combine the water and remaining salt in a large pot and stir until the salt is dissolved.
  

• Soak the cabbage in the salt water for about 3-6 hours.
  

• Drain and briefly rinse the cabbage with water, allowing it to retain some of the salt water.

• To prepare the Stuffing, combine all the ingredients in a large bowl and mix thoroughly.

• Using your fingers, separate the leaves of the cabbage halves and spread some Stuffing between each, ensuring all the leaves are well coated on both sides.

• Place the stuffed cabbage halves in an airtight container and allow them to sit at room temperature for 3-4 hours, then store in the refrigerator overnight before serving.

Related Recipes

• Veggie Tempura Recipe (0)
• Ukoy na Ubod Recipe (2)
• Thai Tomato and Green Bean Salad Recipe (0)

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

Stuffing

• 1 daikon radish (about 500 g/1 lb), peeled and cut into thin strips
• 5 tablespoons Korean chili powder (gochu-garu), or to taste
• 10 cloves garlic, minced
• 4 tablespoons minced fresh ginger root
• 250 ml (1 cup) fish sauce 1 onion, finely grated 1 bunch (100 g/3oz)
• Chinese chives, cut into lengths

• Remove the outer leaves of the cabbage and halve it lengthwise. Rub a handful of the salt between all the leaves. Set aside.

• Combine the water and remaining salt in a large pot and stir until the salt is dissolved.
  

• Soak the cabbage in the salt water for about 3-6 hours.
  

• Drain and briefly rinse the cabbage with water, allowing it to retain some of the salt water.

• Prepare the Stuffing by combining the daikon radish and chili powder in a large bowl and mixing well.
  

• Add all the other ingredients and stir until well blended.

• Separate the leaves of the cabbage halves again and spread some of the Stuffing between each, making sure that all the leaves are well coated on both sides.

• Place the stuffed cabbage halves in an airtight container and allow them to sit at room temperature for at least 12 hours before serving or storing in the refrigerator. The kimchi will keep for 2-3 weeks.

Related Recipes

• Veggie Tempura Recipe (0)
• Ukoy na Ubod Recipe (2)
• Thai Tomato and Green Bean Salad Recipe (0)

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)

• 1/2 teaspoon sesame oil

• 1 head green leaf lettuce

• With the back of a knife, pound each slice of beef lightly to tenderize it.
• In a bowl combine the remaining ingredients. The mixture should have thick consistency.
• Add the marinade to the meat and mix well with your hands, making sure each piece is coated.
• Cover with plastic and let sit for at least 1 hour.
• Cook the beef in one layer on a tabletop hibachi.
• The meat should be well done, and the outside caramelized.
• In a bowl, combine sugar and kochujang.
• Pour sesame oil over the mixture.
• Serve the beef with green leaf lettuce and the kochujang mixture.

Related Recipes

• Nilagang Baka Recipe (Beef Stew) (6)
• Kalderetang Kambing Recipe (Goat Kaldereta) (2)
• Thai Spicy Beef Stir-fry Recipe (1)

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

• 10 lg Lettuce leave; to 12

• 3 Garlic cloves; sliced thin

• Cut the steak into thin slices 3 inches long and 2 inches wide This can be done easily if the steak is half frozen. Mix the steak with salt 1 tablespoon sesame oil and the pepper; but seasonings into the meat. Set aside for 15 minutes.
• Soak the scallion slices in ice water for 15 minutes. Drain well. Mix together the soy sauce and the remaining 2 teaspoons sesame oil and toss this with the scallion slices. Set aside.
• Mix the chili powder sugar and sesame seeds together. Rub this seasoning on the inside curl of the lettuce leaves. Set aside.
• Grill the steak for 1 to 3 minutes for rare medium or well done according to taste over charcoal or in a gas or electric broiler. Take 1 lettuce leaf put several slices of steak in the center add about 1 tablespoon of the seasoned scallions a sliver or two of garlic fold the lettuce over the steak and eat.
• Make as many sandwiches as you can eat.
• Serve with rice and side dishes or as a glorified appetizer with drinks.

Related Recipes

• Thai Spicy Beef Stir-fry Recipe (1)
• Siopao Recipe (Siopao Asado and Siopao Bola-bola) (26)
• Sinugbang Baboy na Kinilaw Recipe (0)