Stir-Fried Noodles with Beef & Vegetables

Takeout may be easy, but it's nowhere near as fun as making dinner yourself. Tonight, pick up a package of bean threads or rice noodles and treat your family to the taste of authentic Asian takeout with this speedy stir-fry made at home.  

• 3 oz. bean threads (cellophane noodles) or thin rice noodles
• 1/4 cup canola or peanut oil
• 3 Tbs. soy sauce
• 1-1/2 Tbs. Asian sesame oil
• 1-1/2 Tbs. rice vinegar
• 1 Tbs. light brown sugar
• 1/2 lb. flank steak
• Kosher salt
• 1 small zucchini (about 6 oz.), halved and thinly sliced crosswise into half circles
• 1 cup matchstick-cut or grated carrot (1 large carrot)
• 1 small yellow onion, halved and thinly sliced crosswise into half circles
• 1 Tbs. toasted sesame seeds

Tip:

Traditionally, the noodles for this Korean favorite are made of sweet-potato starch, though bean threads or thin rice noodles are also fine.

Bring a 3-qt. pot of water to a boil. Add the bean threads or rice noodles, remove from the heat, and let sit until just softened (they should still be plenty toothy), about 3 minutes. Drain in a colander and rinse well under cool, running water. Toss with 1 Tbs. of the canola or peanut oil, and spread out on a tray or large plate lined with paper towels.

In a small bowl, mix the soy sauce, sesame oil, rice vinegar, and brown sugar. Trim the beef of excess fat and slice it thinly across the grain. Cut the slices into 2-inch pieces. Season the beef with salt.

Heat 1-1/2 Tbs. of the canola or peanut oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the beef and cook, stirring, until it loses most of its raw appearance, about 1 minute. Transfer to a large plate.

Add the remaining 1-1/2 Tbs. oil and the vegetables to the pan. Cook, stirring, until they start to soften, about 2 minutes. Reduce the heat to medium and add the beef and the noodles. Stir the soy mixture and drizzle it over all. Cook, tossing until everything is evenly coated with the sauce and the vegetables are cooked through, about 3 minutes. Serve immediately, sprinkled with the sesame seeds.

Stir-Fried Noodles with Beef & Vegetables

Takeout may be easy, but it's nowhere near as fun as making dinner yourself. Tonight, pick up a package of bean threads or rice noodles and treat your family to the taste of authentic Asian takeout with this speedy stir-fry made at home.  

• 3 oz. bean threads (cellophane noodles) or thin rice noodles
• 1/4 cup canola or peanut oil
• 3 Tbs. soy sauce
• 1-1/2 Tbs. Asian sesame oil
• 1-1/2 Tbs. rice vinegar
• 1 Tbs. light brown sugar
• 1/2 lb. flank steak
• Kosher salt
• 1 small zucchini (about 6 oz.), halved and thinly sliced crosswise into half circles
• 1 cup matchstick-cut or grated carrot (1 large carrot)
• 1 small yellow onion, halved and thinly sliced crosswise into half circles
• 1 Tbs. toasted sesame seeds

Tip:

Traditionally, the noodles for this Korean favorite are made of sweet-potato starch, though bean threads or thin rice noodles are also fine.

Bring a 3-qt. pot of water to a boil. Add the bean threads or rice noodles, remove from the heat, and let sit until just softened (they should still be plenty toothy), about 3 minutes. Drain in a colander and rinse well under cool, running water. Toss with 1 Tbs. of the canola or peanut oil, and spread out on a tray or large plate lined with paper towels.

In a small bowl, mix the soy sauce, sesame oil, rice vinegar, and brown sugar. Trim the beef of excess fat and slice it thinly across the grain. Cut the slices into 2-inch pieces. Season the beef with salt.

Heat 1-1/2 Tbs. of the canola or peanut oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the beef and cook, stirring, until it loses most of its raw appearance, about 1 minute. Transfer to a large plate.

Add the remaining 1-1/2 Tbs. oil and the vegetables to the pan. Cook, stirring, until they start to soften, about 2 minutes. Reduce the heat to medium and add the beef and the noodles. Stir the soy mixture and drizzle it over all. Cook, tossing until everything is evenly coated with the sauce and the vegetables are cooked through, about 3 minutes. Serve immediately, sprinkled with the sesame seeds.

Grilled Korean Skirt Steak

This recipe is a riff on kalbi, Korean pear-and-soy-marinated short ribs. It’s delicious wrapped in lettuce leaves with rice and a drizzle of the marinade.  

• 1/2 medium Asian pear or medium ripe pear, peeled, cored, and cut into chunks
• 6 Tbs. soy sauce
• 1/4 cup sake
• 3-1/2 Tbs. granulated sugar
• 3 medium cloves garlic, coarsely chopped
• Kosher salt and freshly ground black pepper
• 3 scallions, thinly sliced
• 1 Tbs. Asian sesame oil
• 1 Tbs. toasted sesame seeds
• 1 to 1-1/4 lb. skirt steak, trimmed
• 2 cups cooked short-grain rice, for serving
• 1 head red- or green-leaf lettuce, separated into leaves, for serving

In a blender, combine the pear, soy sauce, sake, sugar, garlic, 1/4 tsp. salt, and 3/4 tsp. pepper and process until smooth. Transfer to a medium bowl and stir in the scallions, sesame oil, and sesame seeds. Set aside 1/2 cup of the marinade in a small bowl for serving.

With the tip of a paring knife, poke the steak all over, and then slice it crosswise into 3 or 4 even pieces. Submerge the meat in the remaining marinade and let sit at room temperature while preparing the grill.

Prepare a grill for direct grilling over medium-high heat (about 400°F). Grill the steak, flipping once, until browned on both sides and medium rare, 6 to 7 minutes total. Let the steak rest for about 5 minutes, then thinly slice on the diagonal. Arrange the steak on a large platter with the rice and lettuce leaves for wrapping. Serve the reserved marinade on the side for drizzling.

Quick Cucumber Kimchi

Considering that traditional cabbage kimchi takes at least 3 days to make, this 1-day version is considered quick. The finished cucumbers are salty, tangy, slightly spicy, and utterly delicious.

• 1 lb. small cucumbers, such as Kirby or small Persian (about 6), ends trimmed, halved crosswise
• Kosher salt
• 1 small yellow onion, finely chopped (about 3/4 cup)
• 1/4 cup very thinly sliced scallions, both white and green parts (about 2 medium)
• 10 fresh chives, sliced crosswise into 1-inch pieces (1 Tbs.)
• 1 Tbs. chopped saeujeot (Korean salted shrimp) or fish sauce
• 1 medium clove garlic, minced (1 tsp.)
• 1 tsp. minced fresh ginger
• 1 tsp. gochugaru (Korean red chile flakes) or crushed red pepper flakes, or to taste

Stand the cucumber pieces on their trimmed ends and, using a small knife, cut an X into each, stopping about halfway down. Season inside and out with 1-1/2 Tbs. salt and let sit in a shallow bowl at room temperature for 1-1/2 hours to soften.

Meanwhile, in a medium bowl, combine the onion, scallions, chives, saeujeot, garlic, ginger, gochugaru, and 2 Tbs. water; set aside.

Rinse the cucumbers well inside and out under cold running water and shake dry. Gently spread open the cucumbers and press about 1 heaping tsp. of the chile mixture into each piece. Transfer to a shallow glass or plastic container, standing them on their trimmed ends and packing them tightly together. Press any of the remaining chile mixture in and around the cucumbers and pour over any accumulated liquid. Cover and let sit at room temperature to ferment for at least 24 hours. Refrigerate until chilled, at least 30 minutes, and then serve.

Spicy Korean-Style Pork Medallions with Asian Slaw

• 1 large or 2 small pork tenderloins (about 1-1/4 lb.)
• 1/3 cup soy sauce
• 1/4 cup rice vinegar
• 3 Tbs. light brown sugar
• 2 medium cloves garlic, minced
• 1-1/2 Tbs. minced fresh ginger
• 1 Tbs. Asian sesame oil
• 1 Tbs. Asian chile sauce (like Sriracha)
• 1 lb. napa cabbage, thinly sliced (about 6 cups)
• 1 cup grated carrot (about 2 medium carrots)
• 4 scallions (both white and green parts), trimmed and thinly sliced
• 5 Tbs. canola or peanut oil
• Kosher salt

Trim the pork of any silverskin and excess fat, and cut on the diagonal into 1/2-inch-thick medallions.

In a small measuring cup, whisk together the soy sauce, 2 Tbs. of the rice vinegar, 2 Tbs. of the brown sugar, the garlic, ginger, 1/2 Tbs. of the sesame oil, and 2 tsp. of the chile sauce. Toss 1/2 cup of this mixture with the pork medallions in a large bowl; reserve the remaining mixture to use as a sauce. Let the pork sit at room temperature for 25 minutes or refrigerate for up to 2 hours.

Meanwhile, in another large bowl, toss the cabbage and the carrot with half of the scallions, 1 Tbs. of the canola oil, 1 tsp. salt, and the remaining 2 Tbs. rice vinegar, 1 Tbs. brown sugar, 1/2 Tbs. sesame oil, and 1 tsp. chile sauce. Let sit for 15 minutes, toss again, and transfer to a large serving platter.

Heat 2 Tbs. of the canola oil in a 12-inch, heavy-based skillet over mediumhigh heat until shimmering hot. Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate. Discard the marinade. Add half of the pork medallions to the skillet, spacing them evenly. Cook them without touching until well browned, about 2 minutes. Flip and cook until the pork is just cooked through (slice into a piece to check), about 2 more minutes. Set the pork on top of the slaw. Pour out the oil and wipe the pan with paper towels (if the drippings on the bottom of the pan look like they may burn, wash the pan). Return the pan to medium-high heat. Add the remaining 2 Tbs. canola oil, and cook the remaining medallions in the same manner. Top the slaw with the remaining pork, and pour the reserved soy-ginger sauce over the medallions. Serve immediately, sprinkled with the remaining scallions.

Kimchi

Homemade kimchi paste provides the flavor base for this tangy, assertive condiment. Use leftover paste to make another batch of kimchi or add it to stews, soups, or sauces for a spicy kick.

For the kimchi paste

• 1 cup gochu garu (coarse Korean red pepper flakes)
• 3 Tbs. dark brown sugar
• 1 Tbs. kosher salt or sea salt
• 1 medium apple, unpeeled, cored and quartered
• 1/2 medium yellow onion, peeled
• 6 to 8 oil-packed anchovy fillets, drained
• 5 medium cloves garlic, peeled
• 1 oz. (about 1 inch) fresh ginger, peeled and thickly sliced

For the kimchi

• 1 (2-lb.) napa cabbage, trimmed, cut lengthwise into 8 sections, then crosswise into 2- to 3-inch rectangular pieces (about 15 cups)
• 2 Tbs. plus 1 tsp. kosher salt or sea salt
• 3/4 lb. daikon radish, peeled and cut into matchsticks (about 2 cups)
• 1 tsp. granulated sugar
• 8 to 10 scallions, halved lengthwise and then cut crosswise into 2-inch pieces
• 5 medium cloves garlic, cut into matchsticks 2 oz. (about 2 inches) fresh ginger, peeled and cut into matchsticks

Make the kimchi paste

In a medium bowl, combine the gochu garu with 1/2 cup water. Add the sugar and salt and mix well. Set aside.


In a food processor, purée the apple, onion, anchovies, garlic, and ginger until smooth. Add the purée to the red pepper paste and mix thoroughly. Refrigerate the paste in an airtight container for at least 24 hours before using. It will keep for up to 3 months in the refrigerator.

Prepare the kimchi

Put a third of the cabbage in an extra-large bowl. Sprinkle with 2 tsp. of the salt. Top with another third of the cabbage and sprinkle with 2 tsp. salt. Repeat with the remaining cabbage and 2 tsp. salt. Put a piece of plastic wrap directly on the cabbage and then weigh down with four 1-lb. cans. Let the cabbage rest at room temperature for 3 hours.


Remove the cans, transfer the cabbage to a colander, rinse briefly, and let drain. Clean the bowl. Take handfuls of the cabbage, squeeze out any excess liquid, and put the squeezed cabbage in the bowl; set aside.


In a medium bowl, combine the daikon, the remaining 1 tsp. salt, and the sugar. Let rest for 15 minutes.


With your hands, rub the daikon strips until they’re soft and pliable. Drain the daikon in a colander. Wipe out the bowl. Gather the daikon into a ball and squeeze out any liquid; return to the bowl.


Add the scallions, garlic, and ginger to the daikon and toss to distribute. Add the daikon mixture to the cabbage and toss again.


Open a gallon-size-zip-top bag; set aside. Wearing disposable plastic gloves, use your hands to mix 3/4 cup of the kimchi paste with the cabbage mixture. Be sure the cabbage mixture is thoroughly coated with the kimchi paste; season to taste with salt.


Put the cabbage in the plastic bag. Remove and discard the gloves. Seal the bag three-quarters of the way.


Starting from the bottom of the bag, roll the bag forward to expel air. Try to prevent liquid from seeping out of the bag. When you have almost reached the top, seal the bag completely. Unroll the bag and put it on a baking sheet. Let the kimchi ferment at room temperature for 24 hours.


Transfer the kimchi and its liquid to a sterile wide-mouth 1.5-liter (or half-gallon) glass jar and refrigerate. (The kimchi should be stored in one jar, not divided into multiple jars.) It will be ready after 24 hours, though some may prefer the more fermented taste the kimchi acquires after 2 to 3 days. Kimchi will last in the refrigerator for at least 4 weeks.

Stir-Fried Noodles with Beef & Vegetables

Takeout may be easy, but it's nowhere near as fun as making dinner yourself. Tonight, pick up a package of bean threads or rice noodles and treat your family to the taste of authentic Asian takeout with this speedy stir-fry made at home.  

• 3 oz. bean threads (cellophane noodles) or thin rice noodles
• 1/4 cup canola or peanut oil
• 3 Tbs. soy sauce
• 1-1/2 Tbs. Asian sesame oil
• 1-1/2 Tbs. rice vinegar
• 1 Tbs. light brown sugar
• 1/2 lb. flank steak
• Kosher salt
• 1 small zucchini (about 6 oz.), halved and thinly sliced crosswise into half circles
• 1 cup matchstick-cut or grated carrot (1 large carrot)
• 1 small yellow onion, halved and thinly sliced crosswise into half circles
• 1 Tbs. toasted sesame seeds

Tip:

Traditionally, the noodles for this Korean favorite are made of sweet-potato starch, though bean threads or thin rice noodles are also fine.

Bring a 3-qt. pot of water to a boil. Add the bean threads or rice noodles, remove from the heat, and let sit until just softened (they should still be plenty toothy), about 3 minutes. Drain in a colander and rinse well under cool, running water. Toss with 1 Tbs. of the canola or peanut oil, and spread out on a tray or large plate lined with paper towels.

In a small bowl, mix the soy sauce, sesame oil, rice vinegar, and brown sugar. Trim the beef of excess fat and slice it thinly across the grain. Cut the slices into 2-inch pieces. Season the beef with salt.

Heat 1-1/2 Tbs. of the canola or peanut oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the beef and cook, stirring, until it loses most of its raw appearance, about 1 minute. Transfer to a large plate.

Add the remaining 1-1/2 Tbs. oil and the vegetables to the pan. Cook, stirring, until they start to soften, about 2 minutes. Reduce the heat to medium and add the beef and the noodles. Stir the soy mixture and drizzle it over all. Cook, tossing until everything is evenly coated with the sauce and the vegetables are cooked through, about 3 minutes. Serve immediately, sprinkled with the sesame seeds.

Spicy Scallion Salad

This salad is best dressed just before serving so the scallions retain their crunch.

• 8 medium scallions, both white and green parts, cut into very thin 5-inch-long strips
• 1 Tbs. Asian sesame oil
• 2 tsp. gochugaru (Korean red chile flakes) or crushed red pepper flakes
• Pinch kosher salt

Put the scallion strips in a large bowl of ice water and soak in the refrigerator for at least 5 minutes and up to 2 hours; they will curl up. When ready to serve, drain well and transfer to a medium bowl. Add the remaining ingredients, mix, and serve.

Korean Spinach (Sigeumchi Muchim)

The nuttiness of the sesame oil gives this spinach a deep, earthy flavor that pairs well with grilled meat.

• Kosher salt
• 1 lb. spinach, stemmed and washed (16 cups)
• 2 Tbs. Asian sesame oil
• 1 Tbs. soy sauce
• 1 tsp. untoasted white sesame seeds
• 1 tsp. plain rice vinegar
• 1 tsp. granulated sugar
• 1/2 tsp. minced garlic
• 1/2 tsp. freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Set a large colander inside a large bowl of ice water.

Cook the spinach in the boiling water, stirring, just until bright green, about 10 seconds. Using a slotted spoon, immediately transfer the spinach to the colander and stir a few times to quickly cool it. Drain well and squeeze out excess water (see Two Easy Ways to Squeeze Spinach). Using your fingers, loosen the spinach slightly as you transfer it to a medium bowl.

Mix until well combined. Cover and refrigerate for at least 1 hour to let the flavors meld. Return to cool room temperature before serving. (The spinach is best served on the day it’s made.)

Sesame Steak Salad with Asian Pears

This fresh salad is a riff on bulgogi (Korean beef BBQ), in which Asian pears contribute a sweet note to the marinade. To get a nice, crunchy sear on the beef, make sure your skillet is good and hot.

• 1 lb. boneless beef strip steak
• 2 medium Asian pears (8 oz. each)
• 2 scallions, white parts minced, green parts sliced on the diagonal
• 2 large cloves garlic, minced
• 1 Tbs. minced fresh ginger
• 1/4 cup mirin
• 3 Tbs. fresh lemon juice
• 2-1/2 Tbs. reduced-sodium soy sauce
• 1-1/2 Tbs. Asian sesame oil
• 1 T bs. plus 1 tsp. toasted sesame seeds
• Kosher salt and freshly ground black pepper
• 2 Tbs. rice vinegar
• 2 tsp. fish sauce
• 1 small head Boston lettuce, torn into bite-size pieces
• 1 small romaine heart, torn into bite-size pieces
• 4 large red radishes, thinly sliced
• 1/4 medium seedless cucumber, halved and thinly sliced
• 1 Tbs. vegetable oil

Trim and freeze the steak until slightly firm, about 1 hour; this makes it easier to slice. Cut the steak crosswise into 4 pieces. Flip each piece onto a cut edge and slice across the grain 1/8 inch thick.


Cut one of the pears in half. Peel and core one half and then grate it on the small holes of a box grater set in a medium bowl. Add the minced scallions, garlic, ginger, mirin, 2 Tbs. of the lemon juice, 2 Tbs. of the soy sauce, 1/2 Tbs. of the sesame oil, 1 tsp. of the sesame seeds, 1/4 tsp. salt, and a few grinds of pepper. Add the beef and toss well. Cover and refrigerate for 30 minutes to 4 hours.


In a small bowl, whisk the rice vinegar and fish sauce with the remaining 1 Tbs. lemon juice, 1/2 Tbs. soy sauce, 1 Tbs. sesame oil, and 1 Tbs. sesame seeds.


In a medium bowl, toss the lettuces with 3 Tbs. of the dressing and a sprinkle of salt. Divide among 4 dinner plates. Core and thinly slice the remaining 1-1/2 pears. Put the pears, radishes, and cucumber in the bowl and toss with the remaining dressing. Scatter over the lettuce.


Drain the beef and gently pat dry. Heat a 12-inch cast-iron skillet over medium-high heat until hot. Add the oil, swirl to coat the pan, and then scatter half of the beef evenly in the pan. Cook, flipping once, until the beef is nicely browned and barely cooked through, 1 to 2 minutes per side. Transfer to a bowl and repeat with the remaining beef.


Top the salads with the beef and any accumulated juices. Garnish with the remaining scallion greens and serve.

Korean Bean Sprouts (Kong Namul)

One of several banchan, or side dishes that round out a Korean barbecue menu, these crunchy sprouts are imbued with nutty flavor from sesame oil and roasted sesame seeds. You can find soybean sprouts in the produce section of Asian markets and well-stocked supermarkets. It’s a bit tedious to trim the straggly ends, but well worth the effort in both appearance and taste.

• 4 oz. fresh soybean sprouts, stringy root ends trimmed
• 1 small scallion, both white and green parts, very thinly sliced (1-1/2 Tbs.)
• 1 medium clove garlic, minced (1 tsp.)
• 2 tsp. Asian sesame oil
• 2 tsp. roasted sesame seeds
• 1/2 tsp. kosher salt

Mix all of the ingredients in a medium saucepan with 1/4 cup water and bring to a simmer over medium high heat. Lower the heat to maintain a simmer and cook, stirring occasionally, just until the sprouts are wilted, about 3 minutes. Transfer to a serving bowl and let cool to room temperature before serving.

Shochu Watermelon Lemonade

Shochu is a Japanese or Korean spirit typically distilled from barley, sweet potatoes, or rice. It has a light, slightly sweet, nutty flavor. You can substitute vodka, if you like.Searching for more refreshing beverages? Find what you're looking for in our Drinks and Entertaining Guide.

• 4 cups peeled, seeded, and cubed watermelon (from about 4-1/2 lb. unpeeled watermelon), plus thin wedges for garnish
• 3/4 cup fresh lemon juice (from 4 or 5 lemons), plus thin lemon slices for garnish
• 3/4 cup granulated sugar
• 1 cup shochu, chilled; more to taste

Purée the watermelon in a blender or food processor until smooth. Strain the purée through a fine sieve—you’ll need 2 cups of watermelon juice. In a large bowl or pitcher, mix the watermelon juice, lemon juice, sugar, shochu, and 4 cups water until the sugar is dissolved. Refrigerate until well chilled, at least 2 hours and up to 6 hours.

When ready to serve, add more shochu to taste, if necessary. Serve in tall glasses filled with ice, garnished with a slice of lemon and a wedge of watermelon.

Kimchi

Homemade kimchi paste provides the flavor base for this tangy, assertive condiment. Use leftover paste to make another batch of kimchi or add it to stews, soups, or sauces for a spicy kick.

For the kimchi paste

• 1 cup gochu garu (coarse Korean red pepper flakes)
• 3 Tbs. dark brown sugar
• 1 Tbs. kosher salt or sea salt
• 1 medium apple, unpeeled, cored and quartered
• 1/2 medium yellow onion, peeled
• 6 to 8 oil-packed anchovy fillets, drained
• 5 medium cloves garlic, peeled
• 1 oz. (about 1 inch) fresh ginger, peeled and thickly sliced

For the kimchi

• 1 (2-lb.) napa cabbage, trimmed, cut lengthwise into 8 sections, then crosswise into 2- to 3-inch rectangular pieces (about 15 cups)
• 2 Tbs. plus 1 tsp. kosher salt or sea salt
• 3/4 lb. daikon radish, peeled and cut into matchsticks (about 2 cups)
• 1 tsp. granulated sugar
• 8 to 10 scallions, halved lengthwise and then cut crosswise into 2-inch pieces
• 5 medium cloves garlic, cut into matchsticks 2 oz. (about 2 inches) fresh ginger, peeled and cut into matchsticks

Make the kimchi paste

In a medium bowl, combine the gochu garu with 1/2 cup water. Add the sugar and salt and mix well. Set aside.


In a food processor, purée the apple, onion, anchovies, garlic, and ginger until smooth. Add the purée to the red pepper paste and mix thoroughly. Refrigerate the paste in an airtight container for at least 24 hours before using. It will keep for up to 3 months in the refrigerator.

Prepare the kimchi

Put a third of the cabbage in an extra-large bowl. Sprinkle with 2 tsp. of the salt. Top with another third of the cabbage and sprinkle with 2 tsp. salt. Repeat with the remaining cabbage and 2 tsp. salt. Put a piece of plastic wrap directly on the cabbage and then weigh down with four 1-lb. cans. Let the cabbage rest at room temperature for 3 hours.


Remove the cans, transfer the cabbage to a colander, rinse briefly, and let drain. Clean the bowl. Take handfuls of the cabbage, squeeze out any excess liquid, and put the squeezed cabbage in the bowl; set aside.


In a medium bowl, combine the daikon, the remaining 1 tsp. salt, and the sugar. Let rest for 15 minutes.


With your hands, rub the daikon strips until they’re soft and pliable. Drain the daikon in a colander. Wipe out the bowl. Gather the daikon into a ball and squeeze out any liquid; return to the bowl.


Add the scallions, garlic, and ginger to the daikon and toss to distribute. Add the daikon mixture to the cabbage and toss again.


Open a gallon-size-zip-top bag; set aside. Wearing disposable plastic gloves, use your hands to mix 3/4 cup of the kimchi paste with the cabbage mixture. Be sure the cabbage mixture is thoroughly coated with the kimchi paste; season to taste with salt.


Put the cabbage in the plastic bag. Remove and discard the gloves. Seal the bag three-quarters of the way.


Starting from the bottom of the bag, roll the bag forward to expel air. Try to prevent liquid from seeping out of the bag. When you have almost reached the top, seal the bag completely. Unroll the bag and put it on a baking sheet. Let the kimchi ferment at room temperature for 24 hours.


Transfer the kimchi and its liquid to a sterile wide-mouth 1.5-liter (or half-gallon) glass jar and refrigerate. (The kimchi should be stored in one jar, not divided into multiple jars.) It will be ready after 24 hours, though some may prefer the more fermented taste the kimchi acquires after 2 to 3 days. Kimchi will last in the refrigerator for at least 4 weeks.

Kimchi Fried Rice

This is Korea's homey fried rice dish, perfect for using up leftover rice and "mature" kimchi (that is to say, kimchi that has gone a bit sour). Because the kimchi is so flavorful, very little seasoning is needed. With soup and a salad, this is a great light meal.

• 1 Tbs. canola oil
• 4 scallions, finely chopped
• 1 garlic clove, minced
• 4 oz. ham, cut into 1/2-inch dice
• 1 cup kimchi, drained (1Tbs. liquid reserved) and coarsely chopped
• 1-1/2 Tbs. Asian sesame oil
• 3 cups cooked white or brown rice, at room temperature
• 2 tsp. soy sauce
• 2 large eggs, beaten
• Salt and pepper to taste

Heat the canola oil in a large skillet or wok over medium heat for 30 seconds. 

Add about three-quarters of the scallions and the garlic; stir-fry with a spatula for 10 seconds.

Add the ham and stir-fry for 1 minute. Add the kimchi and continue to stir-fry for another 2 minutes. Transfer the mixture to a bowl and set aside.

In the same wok or skillet, heat 1 Tbs. of the sesame oil over medium heat for 30 seconds.  Add the rice and stir-fry, tossing the rice until it is completely coated with the sesame oil. Continue stir-frying until it begins to get crisp, about 2 minutes more.

Add the kimchi mixture and combine thoroughly. Drizzle the kimchi juice and the soy sauce over the mixture and continue cooking for another minute.

With the spatula, push the fried rice mixture in the front of the skillet to the center, leaving an empty space closest to you in the skillet. Pour in the remaining sesame oil and heat for 10 seconds. Pour the beaten eggs into the oil and let cook for about 1 minute until the egg just begins to set. With the spatula push the egg into the fried rice mixture, little by little, and distribute it throughout the rice. Season to taste with salt and pepper.

Put the rice in a serving bowl and garnish with the remaining chopped scallions.

Grilled Korean Skirt Steak

This recipe is a riff on kalbi, Korean pear-and-soy-marinated short ribs. It’s delicious wrapped in lettuce leaves with rice and a drizzle of the marinade.  

• 1/2 medium Asian pear or medium ripe pear, peeled, cored, and cut into chunks
• 6 Tbs. soy sauce
• 1/4 cup sake
• 3-1/2 Tbs. granulated sugar
• 3 medium cloves garlic, coarsely chopped
• Kosher salt and freshly ground black pepper
• 3 scallions, thinly sliced
• 1 Tbs. Asian sesame oil
• 1 Tbs. toasted sesame seeds
• 1 to 1-1/4 lb. skirt steak, trimmed
• 2 cups cooked short-grain rice, for serving
• 1 head red- or green-leaf lettuce, separated into leaves, for serving

In a blender, combine the pear, soy sauce, sake, sugar, garlic, 1/4 tsp. salt, and 3/4 tsp. pepper and process until smooth. Transfer to a medium bowl and stir in the scallions, sesame oil, and sesame seeds. Set aside 1/2 cup of the marinade in a small bowl for serving.

With the tip of a paring knife, poke the steak all over, and then slice it crosswise into 3 or 4 even pieces. Submerge the meat in the remaining marinade and let sit at room temperature while preparing the grill.

Prepare a grill for direct grilling over medium-high heat (about 400°F). Grill the steak, flipping once, until browned on both sides and medium rare, 6 to 7 minutes total. Let the steak rest for about 5 minutes, then thinly slice on the diagonal. Arrange the steak on a large platter with the rice and lettuce leaves for wrapping. Serve the reserved marinade on the side for drizzling.