Indulge your fancy for Korean food with these easy to prepare recipes…
Spicy Cabbage Kimchi
- 2 heads Napa cabbage (a type of Chinese cabbage)
- 1 ¼ cups sea salt
- 1tbsp fish sauce
- 5 green onions, chopped
- 1 small white onion, minced
- 2 cloves garlic, pressed
- 2tbsp white sugar
- 1tsp ground ginger
- 5tbsp Korean chili powder (or Kashmiri chili powder or Cayenne pepper flakes)
- Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces of about two-inch square.
- Place the cabbage in a large re-sealable bag and sprinkle salt on the leaves and use your hands to rub it on the leaves and coat them evenly. Seal the bag and leave at room temperature for six hours or overnight.
- Rinse the salt from the cabbage leaves; drain and squeeze out any excess liquid.
- Place the cabbage in a large container which has a fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chili powder over the mixture (if needed, wear kitchen gloves while rubbing the chili). Seal the container and set in a cool dry place.
- Leave it undisturbed for four days. Refrigerate before serving. You can store it in the refrigerator for up to one month.
Bulgogi – Korean BBQ Beef
- 1/4 yellow onion, thinly sliced
- 2 green onions, chopped (separate dark green parts separated from white and light green parts)
- 1/3 cup soy sauce
- 3tbsp white sugar
- 2tbsp toasted sesame seeds
- 3 cloves garlic, minced
- 1tbsp sesame oil
- 1/4tsp Korean red pepper flakes
- 1/4tsp minced fresh ginger
- 1/8tsp ground black pepper
- 1 1/2 pounds beef sirloin steak, cut into thin pieces
- 1tsp honey (or to taste)
- Salt to taste
- Combine yellow onion, white and light green parts of green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, salt and black pepper in a bowl and mix well.
- Add steak slices to the marinade mixture; cover and refrigerate from an hour to one day.
- Heat a skillet over medium heat. Now, in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak. Stir until steak is cooked through – it might take about five minutes. Garnish bulgogi with green onions.