1 ½ T. sesame seeds
¼ c. chopped green onions
2-3 cloves garlic, minced
¼ tsp. salt and pepper
1 T. sesame oil
1/3 c. soy sauce
¼ c. water
1 T. sugar
1-2 lb. beef or pork, sliced thin
Opt: 1 T. each
Grated carrots, turnips, cabbage
Directions: Parch sesame seeds till brown. Combine all ingredients. Marinate several hours. Fry or bake meat. Serve over hot rice.
1 ½ T. sesame seeds
¼ c. chopped green onions
2-3 cloves garlic, minced
¼ tsp. salt and pepper
1 T. sesame oil
1/3 c. soy sauce
¼ c. water
1 T. sugar
1-2 lb. beef or pork, sliced thin
Opt: 1 T. each
Grated carrots, turnips, cabbage
Directions: Parch sesame seeds till brown. Combine all ingredients. Marinate several hours. Fry or bake meat. Serve over hot rice.
1 head Napa cabbage, about 1-1/2 pounds
¼ c. kosher salt
½ c. rice vinegar
1 t. sugar
2T. hot chili paste (recommended: Srirachi Hot Chili Paste)
1-inch piece fresh ginger, grated
2 cloves garlic, finely chopped
2 scallions, finely sliced
Directions:
Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into ½-inch slices. Put into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours.
In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and scallions and stir. Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine. Put into a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits-add or subtract chili paste to your taste.
