• 1/3 lb. thinly sliced boneless beef or chicken
• 2 Tbsps. oil
• 1/2 cup matchstick sliced carrots
• 1/2 cup matchstick sliced bamboo shoots
• 1/4 lb. sliced nappa cabbage
• 2 cups chopped spinach
• 3 oz. bean threads (Saifun), soaked in warm water
• 2 Tbsps. soy sauce
• 1 Tbsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. black pepper

• 1 tsp. sugar
• 1 Tbsp. soy sauce
• 1 clove garlic, minced
• 1 tsp. toasted sesame seeds
• 1/4 tsp. black pepper
• 1 Tbsp. sesame seed oil
• 2 finely chopped green onions

Combine beef or chicken with marinade. Heat wok on medium-high heat and add 2 Tbsps. oil. Cook beef or chicken until done; add carrots, bamboo shoots, cabbage and spinach and thoroughly combine. Add bean threads and remaining ingredients. Continue cooking on medium heat until all ingredients are hot. Serves 4.

(One of mom's many onolicious recipes)

Margie
mlsalazar@west.raytheon.com
Kaimuki, now El Segundo, CA
When Grad Kaimuki

Excerpted from Korean Info Homepage , an excellent source for recipes as well as general information on Korean customs and table manners.

Preparation procedure for mixed vegetables with beef ( "chapche" )

• 5 oz lean beef
• A : 2 T soy sauce, 1 T sesame oil,1 t sugar, 1/2 cooking wine.
• Crushed garlic, roasted sesame seeds, finely chopped green onion
• 1 3/4 oz bean threads, 1 green onion, 4 dried mushrooms, soaked in water, 1 oz carrot, 1/3 oz dried cloud ear mushrooms, soaked in water.
• 1 green pepper, 2/3 t salad oil, salt and pepper.
• B : 1 t roasted sesame seeds, 2/3 t soy sauce, 1/2 t sugar
• 1/3 t sesame oil, crushed garlic, pepper, MSG

1. In salted boiling water, cooked bean threads 3- 4 minutes until transparent.
2. Drain and cut into 2 1/2 inch length.
3. Cut beef and make it into strips.
4. Combine A and add beef to marinate.
5. Slice green onion diagonally.
6. Cut mushrooms into strips.
7. Cut ear mushrooms into bite size pieces. Cut carrot and green pepper into the strips.
8. Heat salad oil and add green onion. Cook briefly and seas on with salt and pepper. In the same manner cook all vegetables.
9. Heat salad oil and cook beef strips.
10. Combine B . Add bean threads and mix well.
11. Add vegetables and beef. Mix and serve it.

Chapch'ae (Noodles with Meat and Vegetables)

Chapch'ae is a mixture of stir-fried vegetables and Chinese noodles, seasoned with sesame oil.  Depending on the major ingredient, it can be called either toraji (bellflower root) chapch'ae, puch'u (scallion) chapch'ae, koch'u (red pepper) chapch'ae or bosot (mushroom) chapch'ae.  Usually this dish is served for holiday dinners or for the birthday parties.

Ingredients (serves 4 persons)

100g lean beef
4 dried p'yogo (shiitake) mushrooms
10g dried mogi (Jew's ear) mushrooms
50g nut'ari (agaric) mushrooms, bellflower roots, onion, cucumber, carrots, mung bean sprouts
80g dangmyon (Chinese noodles)
1 egg
1 tbsp. pine nuts
soy sauce
  salt
    sesame oil
    sesame
salt
    sugar
 

Seasoning sauce for beef and mushrooms

1 tbsp. soy sauce
1/2 tbsp. sugar
1 tsp. minced scallions, minced garlic, sesame salt, sesame oil
1/4 tsp. black pepper  

1. Cut tender lean beef into thin strips.
2. Soak the shiitake mushrooms in hot water for 20 minutes and then remove the stems, squeeze the water out and cut them into thin strips.
3. Clean the agaric mushrooms, parboil them and tear them into small pieces.
4. Soak the Jew's ear mushroom, squeeze the water out and tear them into bite-sized pieces.
5. Mix the ingredients for the seasoning sauce.  Mix beef and mushrooms with the seasoning sauce separately and stir-fry each in a preheated and oiled pan.
6. Slice the onion into thin strips and fry them with the beef.
7. Cut cucumbers into thin strips 5 cm long.  Sprinkle them with salt and set aside for 10 minutes.  Then squeeze the water out and stir-fry them.
8. Cut carrots into thin strips 5 cm long.  Parboil in boiling salted water, drain and stir-fry.
9. Cut off head and tail of mung bean spouts.  Parboil remaining stems in boiling salted water, drain and stir-fry.
10. Shred bellflower roots finely into thin strips 5 cm long, parboil in boiling salted water, drain and stir-fry.
11. Immediately, after frying, spread each ingredients on a separate plate to dry in order to prevent them from becoming soggy.
12. Separate egg white and yolk, and beat.  Pour the egg yolk into a lightly greased frying pan and tilt the pan to make a thin sheet.  Do the same for the egg white.  When they are cooked, cut them into thin strips.
13. Cook Chinese noodles in boiling water following package directions.  Cut into smaller pieces and mix with sesame oil and soy sauce to taste.
14. Remove the brownish tip of the pine nuts.
    Mix all the prepared ingredients with the Chinese noodles and season with sesame salt, sesame oil and sugar to taste.  Arrange it on serving dish and decorate it with the egg yolk and egg white strips and pine nuts.

Naengmyon, which literally means 'cold noodles,' is a popular delicacy in summer because it's considered refreshing. There are a few different types of naengmyon, but mainly people enjoy either mul naengmyon and pibim naengmyon. Mul naengmyon are cold buckwheat noodles in chilled beef broth. 'Mul' is water, meaning that it comes in a broth form. It is a simple meal that comes in a big bowl with a boiled egg, slices of radish and cucumber. Mul naengmyon is the most common of naengmyon dishes, so when people just say 'naengmyon'. Pibim naengmyon is cold noodles in a bowl without the broth. Instead the noodles are mixed with red pepper paste and garnished with vegetables and beef or raw fish.

Although naengmyon is most popular in summer, it was eaten in winter in olden days in northern Korea. Mul naengmyon has its origin in P'yongyang, while pibim naengmyon has its origin in Hamheung. Eating mul naengmyon in cold weather is said to make the body warm. Today, there are variations on the noodles, and some restaurants use sweet potato, mugwort or arrowroot starch as the ingredients.

Mul naengmyon: The broth is a mixture of beef broth and tongchimi water (tongchimi is a type of white water kimchi), and the ratio of the mixture varies from restaurant to restaurant. They say that the secret of mul naengmyon's good taste is in the ratio of the mixture.

Noodle preparation:

Bring water to a boil and add noodles. When the water returns to a boil, add 1 cup of cold water and cover. When it returns to a boil the second time, turn off the flame and let sit a few minutes. To test, cut one noodle; if the inside and outside are the same color, they are done. If not, boil them once more. Drain and rinse with cold water thoroughly until there is no more heat being held in the noodles.

To chill the noodles, place them in a bowl of ice water and stir. Drain the noodles. Serve immediately. Garnish with a slice of Korean pear, half a boiled egg, one or two thin slices of roast beef or pork, and sour kimchi. Sometimes sauce can be added, which is made of pepper paste, pepper powder, soy sauce, chopped onions, garlic, and vinegar. Vinegar and chinese mustard are often added at the table to suit individual preferences.

Broth substitute: 4 cups water, two tbspn of kimchee salt, one tspn garlic powder, one tspn ginger powder, one tblspn sugar, and one can beef/chicken broth. Boil until all ingredients dissolved. Play with the amounts until it suits your taste. Store in refrigerator in a bottle until ready to serve.

(NOTE: You can buy the dried Japanese buckwheat noodles in the Commissary -- when available -- for about $6.00 a package. You can also find the fresh naengmyon noodles (with sauce packets) in the frozen food case of the corner grocery store, but its taste is rather flat. The truth is that it's cheaper to order it and have it delivered in Korea than make it yourself from scratch. Most small restaurants buy the noodles in economy size packs and the broth in gallon size jugs. It's a snap for them to make...but beware!!! Some restaurants have some terrible naengmyon because they scrimp on the garnish, but luckily they go out of business very quickly.)

Pibim naengmyon: comes with either slices of beef or slices of raw fish. The same term also applies to hoe naengmyon ('raw fish and cold noodles'), which is more popular than the one with beef. In both cases, noodles are mixed with a special sauce of red pepper paste, sesame oil and garlic, then garnished with an egg, cucumber, radish slices and either raw skate or beef. Extra sesame oil and sugar may be added. Sesame oil, vinegar and mustard are often added.

Hoe Naengmyon (Buckwheat Noodles with Raw Fish): Buckwheat noodles are covered with sliced raw fish with hot vinegar and pepper sauce.

Guksu (Wheat Flour Noodles): The simplest of Korean noodles dishes, wheat flour noodles are cooked and served in an anchovy soup with cabbage kimchi. This is one of the cheapest noodle dishes in Korea. You can easily find street venders at traditional markets selling this dish. Garnishes include gidan (thinly sliced, pan-fried egg yolks and egg whites). Thin sliced cucumbers are served with cold noodles, and stir fried zucchini come with warm noodles. A seasoning sauce flavored with anchovies and kelp is served with this dish.

Kalguksu (Handmade Noodles): The dough for the noodles in this dish are made from wheat flour and dried raw soybean flour. The dough is spread thin and sliced to make thin noodles which are boiled in water. The mixture is seasoned with a sauce made of soy sauce, sesame salt, green onions, garlic, sesame oil, and pepper powder. Other versions include makguksu and naengkongguksu.

Naengkongguksu (Noodles in Soy Bean Water): Naengkongkuksu incorporates noodles in a soup base which is made from cooked and ground soy beans and seasoned with salt. Usually served with baechu kimchi and kkaktugi.

Makguksu (Buckwheat Noodles with Clear Chicken Soup): This recipe calls for a higher ratio of buckwheat flour to potato flour in the noodle dough. The noodles are seasoned with hot pepper paste (goch'ujang). Chicken broth and kimchi soup accompany it. Often served with nokdu-jeon (mung bean pancakes) or kamja-jeon (potato pancakes).

Udong (Japanese Noodles): In Korea, it is cheaper to order this dish than make it. This dish is similar to the Japanese noodle dish, U-dong. The noodles are thicker than those used in other Korean noodle dishes. Seasonal but usually contains squid legs and sometimes clams with garnish of shredded carrots and green onions. Served with pickled turnips (yellow daikon) and raw onions. Best varieties for my tastes are from the Chinese restaurants (versus Korean shops). One shop in Kunsan has Udong that tastes like Saimin except no wavy noodles. I ate at this place every week for seven years and never tired of the dish. To be truthful, you just have to search in Korea to find the right restaurant. In Japanese-style shops, the Udon is bland tasting like in Japan train stations.

( "bibimbap" ) is made from cooked rice mixed with bits of meat, seasoned vegetables, and egg. If desired, it can be eaten with "kochujang" ( a red hot pepper paste ).

Preparation procedure for mixed vegetables with beef ( "chapche" )

• 1 cup cooked rice
• 1 oz beef
• 1 oz each radish and carrot, spinach, soybean sprouts and fiddlehead, seasoned
• salad oil
• For marinate : 1/2 T soy sauce, 2/3 T sesame oil, 1/4 t sugar, 1/4cooking wine.

1. Cut beef into strips and marinate 5 minutes. In hot oil cook briefly; set aside. Place hot cooked rice in a bowl.
2. Arrange 4 kinds of seasoned vegetables on rice. Place beef too.
3. Heat oil and drop egg and cook.
4. Place fried egg on top of beef. Serve with "kochujang" and sesame oil.

MEAT JUN / KOREAN CHEN-YA : The following is a recipe excerpted from Aloha World .

NOTE: Maybe this is not what you want, but for us, we got lazy and prefer Deep Fried Beef Strips (Sogogi Twikim). We buy the Korean marinade sauce off the shelf. A lot easier. Prepare meat in thin strips and marinate for one hour minimum. If you want to make the sauce, the basic marinade is:

1/4 c. shoyu
2 Tbsp. sugar
1 Tbsp sesame oil
1 Tbsp gochu paste
1 tsp. sesame seeds
dash black pepper
pinch of ajinomoto

As to frying, we have gotten lazy here too in our old age. We use a Fry Daddy deep fryer a lot and use store-bought tempura mix instead.

1. Cut beef (1/2 # sirloin tip, flank steak, or whatever beef is on sale) into 2x1 strips.
2. Marinade meat in sauce.
3. Mix tempura mix per instructions. Add 2 stalks minced green onions and 1 mashed clove of garlic to the tempura mix. Coat the meat in the mix.
4. Heat oil. Drop in the beef strips one by one into the oil. Fry the beef strips for 1 minute and then remove them with a slotted spoon or strainer. Return the beef to the tempura mixture and coat all sides. Fry a second time in hot oil until brown. When the meat strips float to the top, they are done.
5. Strain the beef strips in the strainer and then put on paper towels. Serve: 4 or 5
6. (Optional) Instead of thin-sauce on the side, take leftover marinade and place in sauce pan. Add 1/4 c. cup water and cornstarch to thicken. (If you want more zing to it, use 1/4 cup sweet dill pickle juice (from the bottle) instead of water.) Pour over strips. Sprinkle top with chopped green onions for garnish.

Kalani

KIMCHEE PIZZA : Just thought I'd include this here as many Korean pizza parlors have now come out with their versions of this pizza -- along with bulgogi pizza. Though this is not for me, maybe someone out there might want to try this. One reader tried this recipe and got only 3/4 way through the pizza with a "LOL" comment -- so try it at your own risk. This is excerpted from The Electric Kitchen , Hawaiian Electric Company's cooking program with such onolicious recipes as "Jellyfish salad".

Kim Chee Pizza 2 tablespoons kim chee sauce (hot, spicy Korean sauce) or ko choo jung (Korean appetizer sauce) 1 (12-inch) ready-made parbaked pizza crust 1 1/4 cups chopped sour kim chee* 1/4 lb sliced pepperoni 1/2 lb mushrooms, thinly sliced 1/2 cup sliced olives 1 cup shredded mozzarella cheese

Preheat electric oven to 425 F. Spread sauce over pizza crust. Top with kim chee, pepperoni, mushrooms, and olives. Sprinkle with mozzarella cheese. Bake for 7 to 10 minutes. Makes 6 servings.

*Korean hot, spicy preserved vegetables that have been allowed to ferment for a week or two so they have a tangy flavor.

The Electric Kitchen; Hawaiian Electric Company, Inc.

NOTE: My recommendation is to simply get a can of pizza sauce, throw in a bunch of pre-made kimchi (NOT JAPANESE KIMUCHI WITH VINEGAR), and prepare like a regular pizza. You don't have to mess with the gochu jang (chili paste) as its already in the kimchi. Do NOT add salt as kimchi is already salty. Another idea is to get hero sandwich rolls and use the rolls in lieu of the crust. Cut the rolls in half lengthwise; scoop out the center; fill the center with kimchi/pizza sauce mix; smother with mozerella cheese; top with pepperoni (optional) Bake at 425 degrees until the crust starts to turn dark brown.

The dish is made from bap, rice rolled inside kim, dried laver. It is an idea borrowed from the Japanese in the colonial period but Korean kimbap is subtly difference form its Japanese prototype.

The steamed rice is not as heavily seasoned with vinegar and sugar as the Japanese rice. It may even be more Koreanized by the use of sesame seasoning. The fillings, too, are little different from those in Japan. Much more meat is used in Korea - beef, ham and sausage, for example - as well as chopped eggs, parboiled spinach, lengths of cucumber and pickled raddish.

The rice and fillings are spread on a slightly toasted sheet of paper-thin seaweed, rolled up with a bamboo mat and then cut into bite-sized mouthfuls with a sharp knife. The result is filling and easy to handle. Delicious.

Ingredients: 4 servings (3 rolls)

• 3 1/2 cups Kimbap rice
• 3 sheets roasted seaweed
• 5 oz (140g) lean beef
• 1 small cucumber
• 2 oz (60g) carrot
• 7 dried mushrooms
• 2 eggs, beaten

• 2 T soy sauce
• 1 T sesame oil
• 1 t sugar
• 1/2 t cooking wine
• Crushed garlic, roasted sesame seeds, finely chopped green onion

• 1 t sugar
• 1/4 t salt
• Salad oil, salt and pepper

How To Make Kimbap Rice

3 1/2 cups cooked rice
Vinegar Mixture (3 T vinegar 1 T sugar 1 t salt) (SEE NOTE ABOVE ABOUT SESAME SEED OIL)

Directions: Put cooked rice into mixing tub and sprinkle vinegar mixture generously over rice. With a large wooden spoon, mix with a slicing motion. While you mix, have a helper,(electric fan). This is not to cool kimbap rice, but to puff the extra liquid away.

Procedures
1. Cut beef into strips.
2. Combine A; add beef to marinate.
3. Halve cucumber lengthwise, then but into thin diagonal slices. Sprinkle with salt, let stand until soft; squeeze out water.
4. Cut carrot into 2 in (5cm) long strips.
5. Soak dried mushrooms in lukewarm water until soft. Discard stems and slice thinly.
6. Heat salad oil in a skillet and cook beef over high heat; set aside. Likewise stir-fry each ingredient lightly and season with salt and pepper .
7. Mix egg and B well. Pour over lightly greased square omelet p an thinly.
8. When half-set, roll from far aside tightly. When golden brown, remove from heat.
9. Cut lengthwise in three.
10. Lay seaweed over bamboo mat. Spoon over 1/3 amount (1 1/6 cups) evenly. Wet your fingers with vinegared water and press gently.
11. Leave 1/2 in (1.5 cm) on your side, 1 in (2.5 cm) on far side uncovered.
12. Arrange beef, cucumber, mushrooms, carrot and egg omelet in contrasting colors slightly below center.
13. Holding edges of fillings, roll in one motion so the uncovered seaweed meet each other.
14. Roll up and shape. Press ends.
15. Cut each roll into 8. Wipe the knife with wet cloth after each slice. Arrange on a plate cut side up.

( "sollongtang" ) is rice beef noodle soup seasoned with sesame seeds, salt, pepper, scallions, and sesame oil. It is served with rice as the main meal and is accompanied by side dishes and a radish "kimchi" called "kaktugi" .

Preparation procedure for rice beef noodle soup ( "sollongtang" )

• 1/2 lb beef rib steak
• 1 1/3 IB. shank of beef
• 1/2 whole Korean radish
• 1/4 Ib. Chinese noodles
• 1 large green onion
• 5 cloves garlic
• Salt, black pepper and MSG

1. Cut the beef into pieces and divide the radish into two pieces. Boilthe beef and radish in 30 cups of water. Lower the heat and simmer for 1 hour till the meat is very tender.
2. Take the meat and radish out of the broth. Cool the broth and cut off the excess fat. Slice the meat thinly into small size. Slice the radish into pieces 1/8" thick.
3. Add the meat, radish and crushed garlic to the broth. Then boil again.
4. Cut large green onion into rings. Add salt, black pepper, and gren onion and check the seasoning by salt before serving.

Pork and "kimchi" casserole ( "kimchichigue" ) is a kind of soup but more saltier than general soup. If the taste is saltier and contains less water, we call it "chigue" . It is made with Chineses cabbage and pork. The taste of it is hot and spicy. Usually Korean eat the soup in main dishes.

Preparation procedure for Pork and "kimchi" casserole ( "kimchichigue" )

• 1/2 lb boneless pork chop
• 14 oz Chinese cabbage "kimchi"
• 3 cups of water
• 12 oz tofu
• 2 green onions
• 4 dried mushrooms, soaked in water
• 3 T salad oil

1. Slice pork into bite size and cut "kimchi" into that size too.
2. In a pan over medium heat, in hot oil, cook and stir pork. When meat is nearly done, stir drained "kimchi" . Reserve the "kimchi" liquid.
3. Stir in the liquid and continue to cook. Add water, bring to a boil, and remove from heat.
4. Add cut-up tofu, mushrooms, and green onion.

ONO KOREAN CHICKEN : The following is an excerpt from Aunty Leilani's Island Weekly Recipe . A really simple barbeque chicken idea (without the flour). In Korea, serve with whole chili peppers and gochu paste on the side. Hot, but good...

Ingredients:

5 lbs chicken drummetts
1 tsp. salt (optional)
1/2 c. shoyu
3/4 c. sugar
1 clove garlic, finely minced
1 skinned chili pepper or flakes (optional)
1 T sesame seeds
1 T sesame seed oil

Sprinkle salt on chicken and let stand overnight. Flour and deep fry. Prepare sauce with rest of ingredients. Roll hot fried chicken in sauce. Garnish with chop green onions (optional) and serve.

Submitted by: Eulalia Pascual-Cantu

Facts about Kimchee:
Kimchee, this moist Korean pickle is now tempting the world's appetite with its subtle heat and sourness. In ancient time and still now Korean winters are long and severe. The harsh conditions forced people to preserve vegetables for this season. The word Kimchee in Korean means "sunken vegetable", Chinese cabbages and radishes were "sunk" into salted water and seasonings added, such as chili pepper, and later the special flavor of salted fish. Thus Kimchee became the most gorgeous and colorful of all pickles. Kimchee can be called fermented vegetables, since many kinds of bacterial reactions contribute to build its flavor. Most important is lactic acid which aids digestion. The pungent action of the chili peppers, capsaicin stimulates the mucous membrances of the stomach. Organic acids control stomach secretions and fermentation produces vitamine B1, B2, B12, and nicotinic acid amides, etc. Moreover, the vegetable fibers also activate bowel movement, solving constipation. Kimchee is always on the Korean dining table no matter how poor the meal is. It goes well with white rice, and is a good appetizer for drinks. It gives special flavor to stews and sauteed vegetables. Try it on noodles, rice, or make your own variations. Just prior to winter, in November the Koreans take a "Kimchee Holiday". Neighbors customarily cooperate in each other's yards for the preparation of Kimchee.

Ingredients (4 servings)

3 heads Chinese cabbages (22 1/4 lbs, 10kg) (14 oz(400g) salt (4% weight of cabbage))
21 oz (600g) radish oz (6g) salt (1% weight of radish)

Marinade A:
1 1/3 cups of water
2 T flour
2 T salted opossum shrimp
2 T anchovy sauce

Marinade B:
2 bnches chives (1 3/4 oz, 50g), cut into 1 1/2 in (4cm) length
7 oz (200g) finely chopped green onion
5 1/4 oz (150g) ground chili pepper
3 1/2 oz (100g) sugar
1 3/4 oz (50g) grated ginger root
2 T crushed garlic
MSG

Instructions

1. Discard dead leaves. Cut in half.
2. Make a slit at root end, pull apart each half. If using small Chinese cabbage, cut in half.
3. Sprinkle salt between leaves, heavily over root side.
4. In a large container, place (3), top with a light weight and let stand a whole day and night (in summertime, overnight), turning over several times for even salting. Rinse in water; drain and set aside 30 minutes. Peel radish, shred and sprinkle with salt; squeeze out water gently.
5. Prepare marinade. In a small pan heat A ingredients to boiling, constantly stirring.
6. Reduce heat to medium. Continue to cook stirring constantly to prevent burning. When forming a paste, remove from heat; cool. When completely cooled, add B and radish, mix.
7. Between leaves, spread marinade paste. Grease your hand with sesame oil to prevent irritation caused by the chili pepper.
8. Folding each section in two, pack in rectangular container. Cover with astic wrap, keep in cold and dark place. Moisture comes out in 2-3 days, but do not take out at this point. Leave a further 4-5 days at least. Take out necessary amount, press down remainder to remove air.

Ingredients (12 servings)

2 Heads Chinese cabbage OR- white cabbage
1 c Salt
1 lb Daikon
6 Green (spring) onions
4 Garliccloves
1 Piece fresh ginger root (1")
1 Celery stalk
1 Hard, semi-ripe pear
4 tb Ground red pepper (cayenne)
1 tb Granulated sugar

Instructions

1. Remove (do not discard) the outer leaves from the cabbage. Quarter the cabbage and place together with the outside leaves in a large bowl. Sprinkle on the salt. Let stand 3 hours, turning occasionally.
2. Peel the daikon and cut into long thin strips. Cut the onions into 1." strips and then shred lengthwise into slivers. Mix the daikon and onion strips together in another bowl and let sit while the cabbage and salt mixture is sitting.
3. Peel and mince garlic and gingerroot. Cut celery into 1" lengths and shred lengthwise. Peel, core, and slice the pear and then cut into long strips. Mix these ingredients together with the cayenne and granulated sugar and combine into the daikon and onion mixture.
4. The cabbage will have produced a brine after sitting. Remove the outer leaves from the brine and set aside. Take a quarter of the cabbage head, rinse it under running water then pack the daikon and onion mixture between the leaves. Set it in the bottom of a crock or other container. Repeat this procedure with the remaining three quarters. Any remaining mixture should be layered over the cabbage. Press down.
5. Place the outer leaves in a layer on top of the cabbage and cover the crock. Set a small weight on top of the cover and let sit for 3 days. The longer it sits the stronger it gets! It can be stored for a month prior to opening. Keep it in a cool (60 degree) place.
After removing the Kim Chi from the crock it can be stored in glass jars and used as needed.
This is a strong recipe and if it is still not hot enough, diced red peppers with seeds can be added, to the daikon and onion mixture, but do so at your own risk! Enjoy.
From: steven.frank%acc1bbs@ssr.com (Steven Frank) @Newsgroups:
rec.food.cooking

Ingredients (1 servings)

1 Head Chinese cabbage cut into 1/2-in. strips
3 tb Salt
6 Green onions; chopped (or less, if desired)
3 Garlic clove; minced (or less, if desired)
1/2 ts Crushed dried hot red chile
1 ts Chopped ginger root

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
(C) 1992 The Los Angeles Times
Posted by Karen Mintzias in Intercook

Traditional Nappa Cabbage Kimchi

TURNIP KIM CHEE