Yeolmu Mul Kimchi 열무 물김치 (Young Radish Water Kimchi)

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Ingredients:

24 yeolmu (young summer radish) with greens attached
1/2 cup salt

Fish Sauce Paste:
1 cup water
1 tablespoon flour
1/2 cup fish sauce
1 tablespoon sugar

Seasoning Mix:
5 cloves garlic
1 ounce ginger
1/2 onion
4 green chili pepper
4 red chili pepper
2 teaspoons pure fine ground red chili pepper
1 1/2 tablespoon coarse ground red chili pepper (chili flakes)
water
Preparation:

Peel the radishes and trim off any dead or discolored leaves.
Cut the radish away from the greens, then cut both into about 2 inch segments.
Place the trimmed and cut yeolmu into a large mixing bowl and add about 2 cups water.
Add the salt and mix well.
Let stand about 30 minutes, then turn the yeolmu over and let stand another 30 minutes.
Wash the yeolmu thouroughly in cold running water then drain.

Mix the Fish Sauce Paste:
Mix the flour and water in a small sauce pan, then heat over medium heat, stirring continuously, until thickened.
Remove from heat, then quickly add sugar and fish sauce.
Let cool.

Prepare the Other Vegetables:
Thin slice the onion.
Sliver or shred the ginger, garlic, and chili peppers lengthwise.

Final Mix:
Place the slivered ginger, garlic, chili peppers, and the sliced onion into a large mixing bowl.
Add the fine and coarse ground red chili pepper, and the fish sauce paste, then mix well.
Add the cut yeolmu and mix until well coated.
Place the mix into a large lidded jar or other sealable container.
Add cold water until the mix is covered.
Close the lid and let stand at room temperature for two days.
Refrigerate and serve cold.

Oi naengguk (오이 냉국)

Servings: Two 1 cup servings

Ingredients:

1 medium Cucumber (about 1 1/2 cups - 7 ounces)
3 cloves garlic
1 medium green onion
1 green chili pepper
1 red hot chili pepper
6 ice cubes

Broth:
1 1/2 tablespoon vinegar
1 teaspoon salt
1 teaspoon fish sauce
1 teaspoon sugar
1 1/2 cup of cold water

Preparation:

Wash cucumber in cold water.
Slice the cucumber in half crosswise, then thin slice (about 1/8″ thick) each half lengthwise.
Cut slices lengthwise into “noodles” about 1/8″ thick. (Julienne)
Place cucumber strips into a medium mixing bowl.
Mince, fine chop, or thin slice the garlic cloves and add to the bowl.
Cut the green chile pepper into thin slivers and add to the bowl.
Cut the green onion into roughly 1/4 inch segments and add to the bowl.
Gently toss the contents of the bowl until well mixed.

Mix Broth
In a separate bowl, mix all broth ingredients until sugar and salt are dissolved.

Final:
Separate the cucumber mix into two equal portions and place into serving bowls.
Fine chop the red chile pepper.
Pour one half of the broth over each serving.
Sprinkle red pepper into each bowl, add ice cubes, and serve.

Variation:

Mix the broth before prepping the vegetables. Pour broth into an ice tray and freeze.
Add one additional cucumber, then slice both in half lengthwise. Remove the pulpy seed area and reserve it, then julienne as above.
Prep vegetables as above and divide into serving bowls.
Place the frozen broth cubes into a strong blender, add one or two tablespoons water, and blend into slush.
Mix the cucumber pulp into the slush.
Spoon the slush equally into the serving bowls, sprinkle with chopped red pepper, and serve.

Substitutions/Additions:
Substitute Japanese eggplant or fresh zucchini for the cucumber.
Substitute or add Kombu for/to cucumber.

Samgyeopsal Gui

This Recipe is for a complete meal featuring Samgyeopsal Gui (Grilled Pork Belly)

Suggested Equipment:

Tabletop Burner (Propane stove, hibachi, etc)

Grill plate/cover

Ingredients: (4 to 6 servings)

2 lbs Pork Belly (Side Pork, Fresh Bacon)
salt
pepper

Steamed Rice
2 to 3 cups short or medium grain white rice
1 1/4 cups water per 1 cup of rice
(1 cup uncooked rice yields approximately 2 cups cooked rice)

Ssamjang (dipping sauce for lettuce and cucumber)
1/4 cup of soybean paste (Korean-doenjang/Japanese-Miso)
1/2 cup gochujang (Korean chili paste) **
1 tablespoon soy sauce
1 fresh red chili pepper
1 fresh green chili pepper
4 cloves garlic
2 green/spring onion
1 tablespoon of sesame seeds
1 tablespoon of sesame oil
water as needed
Optional
1 teaspoon rice wine

Seasoned Spring Onions with Chives
8 to 12 small Spring or green onions (Scallions)
2 ounces chives
Seasoning Sauce:
1 tablespoon Soy sauce
1 teaspoon rice wine or refined rice vinegar
1/2 teaspoon Anchovy sauce
1 teaspoon brown sugar or honey
1/2 teaspoon fine ground chili pepper
1/2 teaspoon Roasted Sesame oil
1 to 2 garlic cloves (1 teaspoon minced)
1/4 teaspoon lemon juice
1/4 teaspoon Toasted sesame seed

Wraps
1 or 2 heads Red Leaf Lettuce
20 Perilla leaves (Korean sesame leaves or ggaennip)
Thin sliced pickled white radish

Wrap Additions:
5 Green chili (jalapeño) peppers
8 to 12 cloves fresh garlic
8 ounces Enoki mushrooms

Side Additions:
2 large or 3 medium Cucumber
Kimchi

Directions

Preparation

Partially freeze the pork belly for ease in slicing.

Prepare and cook the Rice:
Choose Rice:
Use a Calrose style Short or Medium Grain white rice, although any uncooked short or medium grain plain (unflavored) white rice will work. Some types of rice are covered with talc and will need to be rinsed thoroughly prior to use. Others are vitamin enriched and do not require rinsing. Be sure to read the manufacturers label.
DO NOT USE INSTANT OR MINUTE RICE!!!.
Rinse thoroughly if needed. (Talc coated)
Place rice in a large pot or bowl and completely cover with cold water. Water level should be about 3 inches higher than the rice level.
Soak for 1/2 to one hour, then drain.
Cooking:
Rice Cooker:
Follow manufacturers instructions.
Stove Top:
Place soaked rice in a non stick cooking pot.
Add water (1 1/2 cup water per 1 cup rice).
Bring to a full boil over high heat and cook for about 8 minutes.
Reduce heat to medium low (drop to a simmer), cover, and cook about 10 more minutes. Do not remove cover or otherwise disturb the rice.
Remove from heat and let stand for 10 minutes with the cover on, then fluff gently(stir from bottom to top) just prior to serving.

Prepare the Ssamjang
Finely chop (mince) the garlic, chili peppers, and green onion.
In a small mixing bowl, add all Ssamjang ingredients and mix well.
Add a small amount of water if needed to maintain a mixable paste.
Cover and let stand at room temperature for 1 hour.
Spoon Ssamjang into two small serving dishes.

Prepare the Seasoned Spring Onions with Chives
Rinse Spring Onions and chives in cold water.
Trim off the root end.
Remove any discolored/limp leaves.
Slice the onions in half from top to bottom.
Cut chives into thirds (three equal lengths).

Place the chives and onion into a mixing bowl and set aside.
Mince or press the garlic cloves.
Place a small fry pan (no oil) over high heat and add the sesame seeds.
Shake or stir the seeds continuously while cooking to a golden brown (about two minutes).
Remove from heat and let cool.
Mix all Chive Sauce ingredients in a small mixing bowl. Set aside.

Prepare Wrap Ingredients and Additions:
Separate lettuce leaves, rinse, and drain. Gently pat dry and place on a serving plate.
Rinse and drain Perilla Leaves, then place on a small serving plate.
Thin slice the garlic and peppers, and place in separate small dishes.
Place the Enoki Musrooms into a pan very lightly oiled with roasted sesame oil and toast over high heat until lightly browned.
Place Mushrooms into a small plate.
Cut large cucumbers into thirds or small cucumbers into halves cross-wise.
Cut each section in half lengthwise, then quarter the resulting pieces, also lengthwise. Place on a small serving plate.

Pork Belly
Slice partially frozen pork belly crosswise into 1/8″thick pieces.
Very lightly salt and pepper the sliced pork belly and let stand 5 to 10 minutes.

Final:

Mix the Spring Onions and Chives with the seasoning sauce and place onto a serving plate.
Place all serving plates onto the table.
Heat the grill plate to medium high.(If you do not have the table top burner and grill plate, you can use a mesh covered BBQ grill, or a frying pan on the stove top)
Rub the plate with a piece of the pork belly or a small amount of cooking oil.
Place a single layer of pork belly pieces on the grill plate and cook until lightly browned on each side(about 30 seconds per side).

How to eat:
Lettuce: Wrap a small amount of rice and a piece of porkbelly (add pepper and garlic slice if desired) and top with a dab of Ssamjang. Add a perilla leave and/or daikon slice)if you want.
Perilla leaf or daikon slice: Wrap a piece of meat topped with pepper and/or garlic slice. Dip in Ssamjang.
Use the kimchi or seasoned onion with chives with a mouthfull of steamed rice..
Or just mix and match any way you want. Have fun and enjoy.