Special Notes: Most South Korean meals consist of 3 main dishes (1 pork, 1 beef, 1 seafood) with many small bowls of accompaniments. Kimchi is the most well-known of all Korean foods. No Korean meal is complete without it. It is used as a condiment and as a main ingredient in soups, hot pots, stir-fries, dumplings and rice dishes, where it imparts tang, heat and crunch. At one time it was the major source of vegetables during the long winter months when fresh vegetables were unavailable. Kimchi varies according to region and personal family recipes. Napa cabbage, daikon radish and cucumbers are a few of the vegetables that are commonly used to make this national dish. Napa cabbage kimchi is the most popular and most involved to make. A large stainless steel bowl or plastic tub with a 4 qt. capacity and disposable gloves are strongly recommended when making kimchi at home. MUST BE MADE AHEAD.

Basic KIMCHI Paste (Kimchi Yangnyum) – Makes about 3 cups

Ingredients:

1 cup coarse red pepper flakes
½ cup water
4 Tbls. Garlic paste
2 tsp. peeled and minced fresh ginger
1 Tbls. Fine sea salt or kosher salt
2 Tbls. Sugar
2 Tbls. Oyster sauce
5 Tbls. Fish sauce

Directions:

1. Mix ingredients together in a medium bowl with a rubber spatula until you have a smooth paste.
2. Store the paste in an airtight container in the refrigerator. It will last up to 2 months.

Daikon Radish Kimchi (Kkakdugi) – Makes about 4 cups

Ingredients:

2 large daikon radishes (about 2 lbs.)
2 Tbls. Coarse sea salt or kosher salt
4 Tbls. Sugar
½ cup Kimchi Paste (see above)
4 green onions (scallions), cut into 1 inch lengths
1 small apple
2 – 1 gal. plastic zippered bags

Directions:

1. Remove the leaves from the daikon. Cut the daikon into 1 inch cubes.
2. Place daikon in a large bowl and sprinkle with the salt and sugar. Set aside, at room temperature, for 2 hours.
3. Drain excess liquid from the daikon. Discard the liquid and thoroughly dry the bowl. Return the daikon cubes to the bowl and add the Kimchi Paste. Put on a pair of rubber or disposable gloves ( to protect hands from irritation) and rub the Kimchi Paste into the cubes until thoroughly coated.
4. Add the green onion. Grate the apple directly into the bowl and mix well.
5. Divide the mixture into the 2 plastic bags, leaving the tops open. Carefully roll the vegetables forward, pressing the air out of the bag as you go. When you get to the top and the air has been released, zip the bag closed. Leave the bags at room temperature overnight.
6. On the next day transfer the daikon kimchi to an airtight container and store in the refrigerator. It will last about 2 weeks.

Cabbage Kimchi (Yangbaechu Kimchi) – Makes about 6 cups

Ingredients:

1 medium head green cabbage (about 1 1/2 lbs.)
1 cup water
1 Tbls. Fine-grain sea salt or kosher salt
½ bunch garlic chives or regular chives, cut into 1 ½ inch lengths
5 Tbls. Kimchi Paste
2 – 1 gal. plastic zippered bags

Directions:

1. Core the cabbage and cut into bite-sized pieces.
2. In a large glass or stainless steel bowl mix the water and salt. Add the cabbage and soak for 2 hours.
3. Drain the water. Add the Kimchi Paste to the cabbage. Put on a pair of rubber or disposable gloves ( to protect hands from irritation) and mix the Kimchi Paste into the cabbage. Add the chives and mix together.
4. Divide the mixture into the 2 plastic bags, filling each bag no more than ¾ full. Do not close the bags. Carefully roll the cabbage forward, pressing the air out of the bag as you go. When you get to the top and the air has been released, zip the bag closed. Store the bags in the refrigerator for 1 day.
5. On the next day transfer the cabbage kimchi to an airtight container and store in the refrigerator. It will last about 2 weeks.

Cucumber Kimchi (Oi Kimchi) – Makes 8 logs

Ingredients:

8 mini cucumbers
1 Tbls. Sea salt
1 small daikon radish (about 7 oz.), cut into 2 inch matchsticks
¼ onion, cut into 1 inch matchsticks
2 green onions (scallions), cut into 1 inch matchsticks
2 Tbls. Kimchi Paste

Directions:

1. Lay the cucumber on its side and, starting at the top, make a vertical cut to within 1 inch from the bottom. Make a second vertical cut from the top in the opposite direction (90 degrees) from the first and follow to the same end point, 1 inch from the bottom. The cucumber will be in 4 long strips, attached at the bottom. Repeat with all cucumbers.
2. Lay the cucumbers in the bottom of a large bowl and sprinkle with the salt on the outside and the inside of the cucumbers. Let sit for 2 hours in the refrigerator.
3. Remove the cucumbers from the bowl and discard the liquid. In a separate bowl, combine the rest of the ingredients and mix well. Divide this mixture into 8 portions.
4. Lay a cucumber on a plate and stuff with one portion of the mixture. Close the cucumber strips around the mixture.
5. Closely pack (stacking is fine) the stuffed cucumbers in a plastic container, cover and store in the refrigerator. They will be ready to eat the next day and will keep for 3 days.
6. To serve, cut the cucumbers in half and arrange in a shallow bowl.

Seasoned Daikon Radish (Mu Saengchae) – Makes 3 cups

Ingredients:

1 daikon radish (about 1 lb.), cut into 2 inch matchsticks
2 Tbls. Sugar
1 Tbls. Fine-grain sea salt or kosher salt
2 tsp. coarse red pepper flakes
2 Tbls. Rice vinegar or apple cider vinegar
1 Tbls. Ginger juice (finely grate a piece of ginger root, then squeeze the liquid out into a cup)
1 Tbls. Toasted sesame seeds
1 tsp. dark sesame oil

Directions:

1. In a large bowl, combine the daikon strips, sugar and salt. Set aside for 15 minutes.
2. Drain the liquid from the daikon. Add the red pepper flakes and mix well.
3. Add the vinegar, ginger juice, sesame seeds and sesame oil. Mix well. Store in an airtight container in the refrigerator. It will keep for 5 days.

Seasoned Bean Sprouts (Kong Namul) – Makes 2 cups

Soybean sprouts – the traditional choice for this recipe – must be cooked thoroughly before eating. If you are using mung bean sprouts, steaming for 2 minutes is plenty. It is important to dress them while warm for maximum absorption of the seasonings.

Ingredients:

½ cup water
1 tsp. Fine-grain sea salt or kosher salt
¾ lb. soybean or mung bean sprouts
4 Tbls. Minced green onion (scallion)
1 Tbls. crushed toasted sesame seeds
1 tsp. coarse red pepper flakes
1 Tbls. dark sesame oil

Directions:

1. In a medium saucepan, with a lid, combine the water, ½ tsp. of the salt and the sprouts. Bring to a boil. Reduce to low heat, cover and steam for 8 to 10 minutes (2 minutes for mung bean sprouts).
2. Drain the sprouts and transfer to a serving bowl. Mix the sprouts with the green onion, the remaining ½ tsp. of salt, the sesame seeds, red pepper flakes and sesame oil. It will keep for 2 days in the refrigerator.
   

Seasoned Cucumbers (Oi Bokkum Namul) – Serves 4

Ingredients:

4 mini cucumbers or ½ English cucumber, sliced into ¼ inch rounds
1 tsp. Fine-grain sea salt
1 Tbls. dark sesame oil
1 Tbls. Toasted sesame seeds
Fresh ground black pepper to taste

Directions:

1. In a large bowl, combine the cucumbers and salt. Mix well. Set aside for 5 minutes.
2. Gently squeeze the liquid from the cucumbers.
3. In a medium skillet, heat the sesame oil over medium heat. Add the cucumbers and stir-fry for 2 minutes. Transfer to a serving bowl.
4. Add the sesame seeds and black pepper. Mix well. It will last for 2 days in the refrigerator.

Seasoned Carrots (Danggeun Namul) – Makes 2 cups

Ingredients:

1 Tbls. dark sesame oil
4 carrots, peeled and cut into 2 inch matchsticks
½ tsp. Fine-grain sea salt or kosher salt

Directions:

1. In a medium skillet, heat the sesame oil over medium heat. Add the carrots and salt and stir-fry for 2 minutes.
2. Serve immediately or store in an airtight container. It will keep for 2 days in the refrigerator.

Spinach Side Dish  (Sigumchi namul)

Ingredients:

2 large bunches spinach
Salt
2 Tbls. Soy sauce
4 cloves garlic
2 green onions
1 Tbls. Sesame oil
Toasted sesame seeds

Directions:

1. Wash spinach. Remove dead or wilted leaves, stems and roots. Add 2 tsp. salt to a pot of boiling water. Add spinach and blanch for 30 seconds.
2. Drain the cooked spinach and rinse it in cold water 3 times. Squeeze gently to remove all the water.
3. Cut the spinach a few times and set aside.
4. Place 4 cloves minced garlic, 2 chopped green onions, 2 Tbls. Soy sauce and 1 Tbls. Sesame oil in a bowl and mix well.
5. Add spinach and mix with your hands.
6. Transfer to a serving plate and sprinkle with toasted sesame seeds.

Pork Ribs with Ginger (Jeyook Kalbi Chim) – Serves 4

Ingredients:

2 ½ lbs meaty pork ribs, separated into individual ribs
2 ½ cups water
¾ lb. potatoes, cut into 2 inch cubes
4 carrots, peeled and cut into 2 inch pieces
7 oz. pearl onions, peeled

Sauce

¾ cup Sweet Soy Base Sauce (see recipe below)
½ cup minced green onion (scallion)
2 oz. fresh ginger, peeled and thinly sliced
¼ tsp. fresh ground black pepper
½ cup red or white wine

Directions:

1. Place the ribs in a large bowl and cover with water. Let them sit for 20 minutes to remove excess blood. Drain and transfer the ribs to a large pot with a lid. Discard the soaking liquid.
2. Add the sauce ingredients and the water to the pot with the ribs. Cover and bring the mixture to a boil. Lower the heat and simmer for 30 minutes.
3. Add the potatoes, carrots and pearl onions and continue cooking, with the lid on, for 10 minutes, or until the potatoes are soft.
4. With a slotted spoon, remove the ribs and vegetables and transfer to a serving bowl. With a regular spoon, skim the oil from the surface of the sauce.
5. Cook the sauce for another 5 minutes over medium-high heat or until the sauce is thickened. Pour the sauce over the ribs and vegetables. Serve with plain white rice on the side.

Sweet Soy Base Sauce – makes about 1 ¾ cups

Ingredients:

½ cup water
4 large cloves garlic, thinly sliced
Six 1/8 inch slices peeled fresh ginger
1 tsp. black peppercorns, crushed
1 cup soy sauce, preferably low sodium
½ cup light brown sugar
¼ cup red or white wine

Directions:

1. Combine the water, garlic, ginger and peppercorns in a medium saucepan and bring to a boil. Lower the heat and simmer for 10 minutes. Be careful not to let the liquid evaporate completely.
2. Add the soy sauce, brown sugar and wine. Turn the heat to high and boil for 2 minutes. Remove from the heat and let the mixture cool to room temperature.
3. Strain the sauce through a sieve into an airtight container. Discard the ginger, garlic and peppercorns. Storm the sauce in the refrigerator. It will keep for 3 months.

Barbecued Sirloin Steak Tips (Chimasal) – Serves 4

Sirloin tips are not a traditional cut of meat in Korea. They are used here because they are a popular cut for grilling in the US. Serve with Seasoned Shredded Leeks.

Ingredients:

2 ½ lbs sirloin tips, New York Strip or boneless short ribs

Marinade

2/3 cup Sweet Soy Base Sauce (see recipe below)
1 small whole apple, grated (skin on)
1 Tbls. Minced garlic or garlic paste
½ cup minced green onion (scallion)
2 Tbls. Dark sesame oil
¼ tsp. fresh ground black pepper

Directions:

1. Trim the fat from the beef and rinse under cold water. Pat the beef dry with paper towels.
2. Place the sirloin tips (or other cut) in a large plastic bag with zipper top.
3. In a bowl, combine all the ingredients for the marinade. Pour over the beef. Close the plastic bag and carefully turn the meat around in the sauce. Lay the bag on its side and open one corner of the top. Compress the bag slightly to release the air. Distribute the sauce evenly in the bag, making sure it completely covers the meat. (Be careful not to push the sauce out of the bag!) Secure the top.
4. Place the bag in a baking dish or on a baking sheet, so that it lays flat. Place in the refrigerator for at least 5 hours or preferably overnight.
5. Prepare your gas or charcoal grill for direct grilling over high heat.
6. Remove the meat from the refrigerator at least 20 minutes before cooking. Pour the marinade into a small saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes.
7. Place the meat on the preheated grill. Brush with the boiled marinade and cook the beef until it is done to your liking. Turn and brush the meat every few minutes to grill all sides evenly.
8. To serve, remove from the grill. Cut the beef against the grain into 1 inch thick slices.
9. Serve with Seasoned Shredded Leeks (see recipe below).

Sweet Soy Base Sauce – makes about 1 ¾ cups

Ingredients:

½ cup water
4 large cloves garlic, thinly sliced
Six 1/8 inch slices peeled fresh ginger
1 tsp. black peppercorns, crushed
1 cup soy sauce, preferably low sodium
½ cup light brown sugar
¼ cup red or white wine

Directions:

1. Combine the water, garlic, ginger and peppercorns in a medium saucepan and bring to a boil. Lower the heat and simmer for 10 minutes. Be careful not to let the liquid evaporate completely.
2. Add the soy sauce, brown sugar and wine. Turn the heat to high and boil for 2 minutes. Remove from the heat and let the mixture cool to room temperature.
3. Strain the sauce through a sieve into an airtight container. Discard the ginger, garlic and peppercorns. Storm the sauce in the refrigerator. It will keep for 3 months.

Seasoned Shredded Leeks (Pa Muchim) – Makes 1 cup

Ingredients:

1 leek
1 Tbls. dark sesame oil
1 ½ tsp. coarse red pepper flakes

Directions:

1. Trim off the tough top green part of the leek. Cut the leek in half lengthwise and rinse under running water; being careful to remove the dirt from inside the leek. Pat the leek dry with a paper towel.
2. Cut the leek into thin matchstick strips. Place in a bowl of cold water and soak for 2 minutes. Drain the leeks and pat dry with paper towels.
3. In a serving bowl, combine the leeks, sesame oil and pepper flakes. Serve with barbecued beef.

Mixed Seafood in Spicy Broth (Haemul Joengol) – Serves 6 to 8

Ingredients:

2 lbs lobster or crab
2 – 3 cups beef stock or water
4 – 6 Tbls. Kimchi Paste
1/2 lb. daikon radish, cut into 2 inch x ½ inch pieces
1 onion, cut into rings
2 cups soybean sprouts
½ lb. scallops, cut in half
8 large shrimp, shell on
½ lb. squid, cut in rings
8 clams, well rinsed

Directions:

1. In a very large pot or stovetop casserole, whisk together the beef stock or water and Kimchi Paste. Place the pot over medium heat. When the stock begins to boil add the daikon, onion and sprouts. Cook for 1 minute.
2. Add the lobster. Cover and cook for about 5 minutes over medium heat.
3. Remove the lid and add the scallops, shrimp, squid and clams. Cover and cook an additional 5 minutes, or until the clams have opened and the lobster and other shellfish is cooked.

Basic KIMCHI Paste (Kimchi Yangnyum) – Makes about 3 cups

Ingredients:

1 cup coarse red pepper flakes
½ cup water
4 Tbls. Garlic paste
2 tsp. peeled and minced fresh ginger
1 Tbls. Fine sea salt or kosher salt
2 Tbls. Sugar
2 Tbls. Oyster sauce
5 Tbls. Fish sauce

Directions:

1. Mix ingredients together in a medium bowl with a rubber spatula until you have a smooth paste.
2. Store the paste in an airtight container in the refrigerator. It will last up to 2 months.