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 […]

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Odaeng was probably the most popular of the Korean ban chan dishes served at my restaurant. People would often get take out odaeng in quart sizes to take to pot luck functions or just to snack on. One longtime (10 years +) customer even claimed that Odaeng cured his child hood asthma!

Ingredients:
2 sheets flat Korean […]

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A note about making Kimchi: Making kimchi is not about precise measurements. It’s about taste.
Many things can influence the final result, like the taste of the unseasoned cabbage. Some heads of Napa are very sweet so you would add less sweetener (sugar/nashi pear), some are slightly bitter so you would add a little more salt, […]

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