Korean

INGREDIENTS 2 lb napa cabbage 1/2 c kosher salt 12 c cold water 8 oz daikon radish, peeled, cut into 2” matchsticks 4 scallions, end tripped, cut into 1” pieces 1/3 c. Korean red pepper powder AKA gochugaru 1/4 cup fish sauce 1/4 c peeled, minced ginger (I just realized it said minced. I’ve been doing matchsticks) 1 tbsp minced garlic 2 tsp Korean salted shrimp, minced (I have these if you want some.) 1.5 tsp sugar INSTRUCTIONS Cut the cabbage in half lengthwise, then crosswise into 2” pieces. Place in large bowl and toss with the salt. Add enough water to just cover (about 12 cups), making sure it is submerged. Cover with plastic wrap and let sit at room temperature 12-24 hours. Place colander in sink. Drain cabbage, rinse with cold water. Gently squeeze out excess water. Place remaining ingredients in a large bowl and stir to combine. Add cabbage and toss with your hands until evenly combined. Pack mixture tightly into clean glass jar and seal. Let it sit in a cool dark place 24 hours. Open once to let air out and refrigerate at least 48 hours before using. It lasts a long time, and the older it is, the more “pungent” it is (supposedly a good thing J ).

INGREDIENTS 1 lb bone in center cut pork loin chop. Cut meat from bone. Save bone for later in the recipe. Cut meat into slices against the grain. 2 tbsp gochugaru 1 tbsp minced garlic 1 tbsp sesame oil 1.5 c chopped kimchi with some juice 3 c water 1 14 oz pkg firm tofu 1/2 c diagonally cut green onions INSTRUCTIONS Marinate the pork meat with the gochugaru, garlic, and sesame oil for at least 10 minutes. Sauté marinated pork until lightly browned. Remove from pan. Add reserved bone and kimchi, cook 2 minutes. Add 3 cups water, bring to boil. Reduce heat and simmer uncovered 20 minutes. Cut tofu into slices ½” by ¾“. Remove bone from soup. Return pork to soup. Add tofu. Simmer five minutes. Sprinkle with green onions.

INGREDIENTS 14 oz stick rice cakes 2 tbsp gochugaru 1 tbsp soy sauce 1 tsp sugar 2 tsp dark sesame oil INSTRUCTIONS Boil rice cakes 2 minutes, or until they float. Drain and rinse with cold water. Add the rest of the ingredients and toss with the rice cakes. Let them sit for 15 minutes. Heat skillet with 1 tbsp canola oil. Sauce rice cakes until crisp and blistered. Make sure you do it in a well ventilated area because it produces some very spicy fumes.