Kimchi
Ingredients
1 gallon Kimchi Brine (1 cup unrefined sea salt to 1 gallon unchlorinated water)
2 large Wong Boks (napa cabbage)
½ cup Gochujang chile pepper paste
½ cup shredded Daikon Radish
¼ cup shredded Carrot
3 Scallions, greens included, sliced
½-1 head Garlic, cloves separated and minced
1 tablespoon minced fresh Ginger
Instructions
Pork Lo Mein Bowl
Ingredients
1 tsp Five-Spice Powder
1 tsp plus divided 1 Tbsp Shoyu
2 tsp Toasted Sesame Oil, divided
1 (12-oz) Pork Tenderloin, trimmed and sliced thin
6 oz fresh Chinese Noodles
1 1/2 Tbsp Hoisin Sauce
1 tsp Chili-Garlic Sauce, plus extra for serving
2 Tbsp Vegetable Oil, divided
6 Scallions, while parts sliced thin, green parts cut into 1” pieces
1 1/2 tsp grated fresh Ginger
1 Garlic Clove, minced
2 heads of either (Baby Bok Choy, Milk Choy, or Chijimisai)
Toasted Sesame Seeds (optional)
Instructions
Thai Steak Salad
Ingredients
1 shallot, sliced thin
2 tablespoons vegetable oil
2 tablespoons lime juice, plus lime wedges for serving (2 limes)
1 tablespoon fish sauce
1 tablespoon water
1 teaspoon Asian chili-garlic sauce
1 head Anuenue lettuce (4 ounces), torn into 1-inch pieces
1 recipe Pan-Seared Flank Steak
½ English cucumber, halved lengthwise and sliced thin
½ red bell pepper, stemmed, seeded, and sliced thin
½ cup fresh mint leaves, torn
½ cup fresh cilantro leaves