1 head chinese cabbage cut
-into 1/2-; in. strips
3 tb salt
6 green onions; chopped (or
-less, if des
3 garlic clove; minced (or
-less, if desi
1/2 ts crushed dried hot red chile
1 ts chopped gingerroot

Instructions

Soak cabbage in salted water to cover 5 to 10 hours.Drain. Combine cabbage with salt, green onions,garlic, chile and gingerroot. Mix well and spoon into large jar. Cover and refrigerate 1 to 2 days before using. Keeps well several weeks. Use as relish or salad. Makes about 1 quart

Directions

1. Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. Set aside 1/3 cup of the mixture. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
2. Preheat the oven broiler. Lightly grease a baking dish.
3. Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
4. Place chicken in the prepared baking dish. Basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear. Place chicken over the cooked rice, and top with boiled marinade.

1/2 c cider vinegar
1/2 c reduced-sodium soy sauce
1/3 c orange juice
2 tb dark molasses
1/4 c chopped fresh ginger
2 tb paprika
1 tb grated orange zest
4 lg garlic cloves — minced
1/2 ts coarsely ground black
1 pepper

Instructions

In a small bowl, whisk together the vinegar, soy sauce, orange juice,
and molasses. Whisk in remaining ingredients. Place meat in a single
layer in a glass or ceramic dish. Add marinade, turning to coat.
Cover and refrigerate, turning occasionally, 6 to 12 hours.

1 chinese cabbage
2 garlic cloves
1 ts hot pepper
1 ts soy sauce
1 ts vinegar
1 tb salt
1 tb sugar, granulated

Instructions

Chop the cabbage into pieces about 1 1/2 inches long by 1 1/2 inches wide. Three cups of chopped cabbage are needed. Crush the garlic and blend with the hot pepper, soy sauce and
vinegar. Add the cabbage and mix well. Add the salt and sugar, mix and cover until ready to serve.

1. Pour the rice into a cooking pot. Fill the pot nearly to the brim with cold water, then pour the water out. The rice will remain at the bottom of the pot. Repeat this process 4 or 5 times, or until the water seems quite clear. Rinsing the rice in this manner eliminates any excess starch.

2. Cover the rice with 2 cups water and let it stand for 30 minutes.Bring to a boil, reduce the heat and steam for 20 minutes or until dry.

Method
1. Preheat oven to 350º. In the meantime, brush a cookie sheet with some of the melted butter. Set aside.
2. Use the remaining butter and combine with the sugars in a mixing bowl and cream with an electric mixer. Add the eggs. Mix in oatmeal, flour, cinnamon, baking soda and salt with a big spoon. Add water, raisins and vanilla extract. Mix well to finish your dough.
3. Transfer the dough to a floured kitchen counter or table. Form a snake with your dough using your hands. Cut in several small pieces and place on prepared cookie sheet.
4. Bake for 10 to 15 minutes or until light brown. Let them cool before serving.

1/2 lb Pork shoulder or other lean-
-pork
2 ea Scallions
1 ea Clove garlic
1 tb Sesame oil
1 tb Sesame seeds
1 tb Sugar
Dash black pepper
4 tb Kochu chang

Method
1. Cut the pork into 4 or 5 slices about 1/4 inch thick.
2. Mince the scallions. Mince or crush the garlic. Combine both ingredients with the remaining seasonings in a bowl. Add the pork slices and mix well until all sides of the pork are coated.
3. Grill immediately or marinate until ready to serve. It is important that the pork be well done; the outside should be dark, almost charred. A charcoal, an electric or an oven grill may be used.

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1/2 medium red onion, sliced thin
2 small carrots, julienned, grated or sliced fine
1 1/4-1 1/2 lbs napa cabbage, cored and sliced into 1 inch strips(half a medium head)
1/4 cup kosher salt or sea salt
5-6 cloves garlic, minced
1 tablespoon fresh ginger, minced
1-3 teaspoon hot chili sauce or chili flakes
2 teaspoons sugar
3 tablespoons rice vinegar
2 tablespoons canola oil or corn oil

Directions

1. In large bowl, combine the red onion, carrots, cabbage, and salt. Add just enough water to cover the vegetables.
2. Let them sit at room temperature overnight. The next day, drain the vegetables.
3. Add the remaining ingredients, and toss well.
4. Chill the salad for at least 1 hour before serving.
5. It will keep in a sealed container in the refrigerator for up to 7 days.
6. Variation: This kimchi doesn’t undergo a fermenting process, as real kimchi does.
7. If you’d like to ferment this kimchi, omit the oil, and put the mixture into a large sterilized jar.
8. Let the kimchi stand at room temperature for 2-4 days, opening the jar once a day to let out the gases that build up.
9. Store the kimchi in the refrigerator after this period.
10. It will keep for several weeks.

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Method
Score ribs every 1/2-inch along the length and width of the bone, making sure not to cut too deep so the meat will stay attached to the bone. Combine the remaining ingredients in a bowl to make the marinade. Pour the marinade over the ribs and push the sauce into the cuts so it gets all the way down to the bone. Turn the ribs over face down in the marinade and cover for a minimum of 2 hours or refrigerate overnight for a stronger flavor.Remove ribs from the marinade and barbecue over a charcoal grill. Serve ribs with Cucumber Kimchi, steamed rice, and green Korean peppers. Enjoy!

1 tb sesame seeds
8 c homemade chicken broth
2 tb finely chopped garlic
2 tb finely grated fresh ginger
1/2 c uncooked white rice
1 tb reduced-sodium soy sauce
1 ts toasted sesame oil
1 ts kochujang or other hot chile
– paste
1 c shredded cooked chicken
2 scallions, finely chopped

Instructions

In a small dry skillet, toast sesame seeds over medium-high heat, shaking often, until lightly browned and aromatic, about 1 minute. Transfer to a small bowl and set aside. In a large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat. Add rice, reduce the heat to medium-low and simmer until the rice is tender, 12 to 15 minutes. Stir in soy sauce
and sesame oil; add chile paste to taste. Add chicken and heat just until warmed through. Ladle the soup into bowls and garnish with scallions and the reserved sesame seeds.

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